The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1893-11-07
HOUSEHOLD.
ALMOND CAKE.

One Il of butter, two cups of sugar
.broe cups of -four, half a cup of swee
-alk whites of eight eggs, one tea
rnoonful soda, two t~easpoonfuls cream
of tartar. half a pound of almonds
This is nice, and very easily made.
TO BROIL HAM.
C1t the slices very thin, pare off the
rind; lay them on the gridiron over
hot Goals. Do not leave them a mo
r,ent. as they must be turned almost
immediately, and viii need care to
nrgvent the edges from burning Two
minutes will broil them.
WAFFLES.
One and a half pints of milk, four
zoos. half a cup of melted butter, one
oI,ort of flour, four heaping teaspoon
fls Of baking powder. Mix thoroughly
tbo -four. baking powder and a tea
.noonful of salt, then add the eggs well
baaten, milk and butter. Bake in
waffle irons.
NEWBERRYPORT DUMPING.
Nearly fill a quart pudding dish with
onnles sliced very thin. Set it into a
ciose-ftting steamer over a kettle OF
boiIing water. When the apple is
nearly cooked CRATE nutmeg over it,
onrinkle in half a teaspoonful Of es-
sence Of lemon, cover the apple with a
ernst, made according to rule for
cream of-tartar biscuit, and shut the
steamer close. Cook half an hour.
Serve with hard sauce.
BAKED FARINA.
P1t 2 ouart of milk into a double
boiler, add a few pieces of cinnamon
When the milk boils, take out the GIN
namon and add a teaspoontul OF saiI'
and stir in very gradually four taole-
gpoonfuIs of dry farina; beat out the
mmps and stir it often during n nrSC
ten minutes; let it boil half an hour or
more. stirring it frequently. When
dome put it into a dish, add a piece OF
HITTER and set it in the oven to brown.
This makes a very nice dish for tea.
CALI s LlNE En- AND bACONs
Take q pounds of Calls liver, soak
the liver in cald water for half an hour,
then wipe it dry and cut in thin, mar
rw slices. Take about a pound of
bacon, or as much as you require, and
gt it into an equal number Of thin
slices; fry lightly, take out and keep
hot. Fry the liver in the same pan,
j seasoning it with pepper and salt, and
dredging it with a little -four. When
til a nice brown, arrange 1t around
the dish, a roll of bacon between each
slice. Pour off the fat from the pan,
Uut in about two ounces Of butter and
a tablespoonful of -four. When smooth
and brown add a cupful of hot water,
boil it, add the piece of one lemon, and
pour it into the centre of the dish.
FRICAssEE OF FOWL.
Divide a fowl into eight pieces, wash
well, and put the pieces into a stew
pan, and barely cover with boiling
water; season with a teaspoonful of
salt, a little pepper and a blade of
mace, or a little nutmeg. Boil forty
minutes take off the scum as fast as
it rises. Take out the pieces of fowl
and trim them nicely. Put part Of the
water in which they were boiled into a
seWpan; when it boils up, add two
ounces of butter rubbed in a good
spoonful of -four. Add a gill of cream;
lay in the piece of chicken, cover the
pan close, and stew them gently twenty
minutes. About ten minutes before
they are done, add a sprig Of parsley
chopped fine, and just before dishing
add the crumbled yolks of two hard
boiled eggs.
APPLE PIE.
Peel, La.ve and core about ten good
sized greetings. Put into a saucepan
three cupfuls of white sugar, the juice
and grated peel of one lemon, a little
mace, and a large cupful Of water.
Let this boil up; then lay in the apples
carefully and let them simmer until
tender and clear. Lift them out on a
dish with a spoon, keeping them as
whole as possible. Let the syrup boil
away until there is only enough juice
left for the pies line the plate with a
good crust, and lay in the apples care
July. Add a glass of wine to the
syrup, put a double edge of puff paste
around the rim of the plate, turn in
The syrup and brush owe the apple
and paste with the white Of an egg, |
and sitJ little fine sugar over it.
Bake it until the crust is done.