The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1893-05-30
HOUSEHOLD.
SPANISH CREAM.

One quart Of milk, one half box Of
ceIatine, four eggs, beaten separately
four level teaspoonfuls of vanilla, one
ouD Of sugar. Soak the gelatine in the
milk for half an hour. Then put it on
the fire in a double boiler; beat the
volks Of the eggs and the sugar to-
rether. and when the milk is boiling,
stir the eggs in, cook until it begins to
thicken. Beat the whites of the eggs
very light. and stir into the mixture
when it is taken off the fire flavor and
pour into the mould to cook. Beat the
whites well into the custard.
SNOW PUDDING.
Pat a pint Of milk in a double boiler
and on the fire; mix three tablespoon
fuIs Of ~cornstarch with a gill Of milk
and one-third Of a teaspoonful Of salt;
stir this into the milk when it boils;
beat the whites of four eggs to a stiff
froth, and then gradually beat into
them half a cupful of powdered sugar
and Il teaspoonful of vanilla; add
this to the cooking mixture and beat
vigorously for one minute. Rinse a
mould in cold water and pouring into
it, set away TO cool. At serving time
turn out on a fat dish and serve with
chocolate sauce.
CREAM CHOCOLATE CARAMELS
Nix together in a granite ware sauce
pan half a pint of sugar, half a pint of
molasses, half a pint Of thick cream,
one generous tablespoonful Of butter
and four ounces OF chocolate. Place
on the fire and stir until the mixture
boils Cook until a few drops of it
will harden if dropped into ice water;
then pour into well buttered pans,
having the mixture about three inches
deep. When nearly cold mark into
squares. It will take almost an hour
to boil this in a granite-ware pan, but
not half so long if cooked in an iron
frying pan. Stir frequently while boil
Ing. The caramels must be put in a
very cold plate to harden.
EXCELLENT BREAD.
Three quarts of -four, one teaspoon
full Of white sugar, one-half teaspoon
full Of salt, one tablespoonful Of sweet
lard, one potato, n square Of com
pressed yeast, sweet milk to mix,
either lev milk or milk that has been
heated. Pare, slice and boil the pota-
toes, turn off the water, mash, add one
cup Of -four and boiling water suffi-
cient to make a stiff paste Of the potato
and -four. Cool to lUkewarmness, add
the yeast dissolved in a little tepid
water, cover, set in warm place and it
should be light in an hour. Sift the
remaining -four in a large pan, rub
into the salt, sugar and lard. Pour
the potato sponge upon the flour, add
enough warm milk to make q dough
as soft as can be kneaded, and knead
thoroughly. Cover again, keep warm,
and let it rise three or four hours.
Mould into loaves, let them rise to
double their size, and bake.
CHEESE STRAwS.
Put into a basin two ounces each Of
grated cheese-any kind of which hap
pens to be preferred-fresh butter, and
-four; add a seasoning to taste of salt,
cayenne pepper and pounded mace;
mix thoroughly, and form into
a stiff paste with beaten egg.
Roll out this paste just as thin as
possible, then cut part of it into
strips or straws, about four inches
long and not more than the third Of an
inch wide, and stamp out the remain
der into rings about an inch in diameter.
Place both straws and rings on a
creased baking tin and bake for a few
minutes in a brisk oven until Just deli
cately colored. Great care is neces
sary in the removal of each piece from
the paste board to the baking tin in
order to avoid breaking, the cheese
paste being exceedingly brittle. When
quite cold, put into each ring as many
straws as can conveniently be accom-
modated and serve cold, tastefully a
ranged on a pretty dish paper, and
garnished here and there with tiny
Sprigs OF fresh parsley.
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