The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1893-10-31
HOUSEHOLD.
ECONOMICAL SOUP.

hCONOA1OAh OOOEs
Put remnants of waste beef, un-
cooked bones, giblets, trimmings and
bones of poultry into three quarts of
meat liquor. Add salt and skim care
fully. Boil two hours, then strain and
return the soup to the kettle. Add
two turnips and a carrot chopped fine.
Slice two E%onions and fry brown in a
little butter and a ~teaspoonful of
powdered sugar and put in soup. If
you have any cold gravy remove the
fat and put the gravy into the soup
Boil an hour and a half longer. A
few moments before serving sprinkle
in a spoonful of farina dry.
DRIED BEEF AND POTATO.
Take half a pound Of shaved beef,
carefully remove any pieces of fat or
tough skin, and pick it up into small
pieces. Put two tablespoons of butter
into a small frying pan, and when hot
put in the beef and let it frizzle over a
brisk fire six or eight minutes; add
about an equal quantity of cold boiled
potatoes sliced very thin; sprinkle
over it an even tablespoon of -four;
add about a pint Of hot water and a
little white pepper. Let it boil four O.
five minutes and serve hot. Browning
the butter before putting in the beef
gives it a nutty flavor that is much
liked by many.
SMOTHERED OYSTERS.
Put one tablespoonful of butter in a
covered saucepan with half a salt
spoonful of white pepper, one tea
spoonful of salt and a few grains of
cayenne. When hot, add one pint of
oysters, carefully prepared. Cover
closely and shake the pan to keep the
oysters from sticking; cook two or
three minutes, or till plump. Serve
on toasted crackers.
CREAM CHOCOLATE CUsTARD.
Scrape one fourth of a pound of the
best chocolate, pour on it a teacupful
Of boiling water, and let it stand by
the fire till has dissolved. Beat eight
eggs very light, emitting the whites of
two. Stir them by degrees into a
quart Of cream alternately with the
melted chocolate and three tablespoons
of powdered sugar. Put the mixture
into cups; SCI these into a pan Of hot
water and bake for ten minutes, or
until firm Serve cold with whipped
cream.
NUT CANDY.
Two cups Of sugar, n tablespoon
full Of vinegar, a piece of butter the
size Of q walnut. Boil twenty minutes,
stirring all the time. Stir in the nuts
when ready to pour out.
BEST WHITE MoLAssEs CANDY.
One pound granulated sugar, n
pint Stewards syrup; boil till quite
thick when dropped in cold water;
then ada one pint best Porto Rice
mOlasses and three or four tablespoon
tus Of vinegar; boil to a snap. Remove
from the fire and stir in quickly one
half q t~ea-poonful Of soda, and favor
with essence of lemon. Pour OF the
~ C-AA "OEK Wu1JS' AhL0 u40hCS q
better candy than that usually sold by
confectioners. Good candy can be
made in this way by using all Porto
Rico and no sugar.
DELICATE PUDDING.
Dissolve half an ounce Of geletine in
nat a pint Of cold milk; let it come to
a boil gradually. When hot, but not
boiling, add the well-beaten yolks of
Three eggs, stir constantly. Sweeten
% taste and set aside to cool. When
OId, stir in a pint of whipped cream,
lavor with lemon or vanilla, and the
last thing stir in the whites of the
aree eggs beaten to stiff froth. Serve
With cake or fruit.
Two young men were injured sim
uarly in Brooklyn a few days ago by
So~cldentally falling from windows
SOout the same hour, in the same street