The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1893-09-12

HOUSEHOLD.
VERMICEIII SOUP-

Boil a shin of veal in four quarts of
water. Skim it very carefully, then
put in II onion, one carrot and a
turnip, not cut up, and boil three
hours. Add salt, two cups of YER
micelli and boil an hour and a half
longer. Remove the bone and vege-
tables and serve.
WHORTLEBERRY PIE.
Fill a deep pie plate half full Of Der
ries, add half a cupful of sugar, a small
piece of butter, a little nutmeg and a
few drops Of lemon juice; fill up the
plate with berries, add a little more
sugar, butter and spice and sprinkle a
little -four over the top. Cover with a
good paste and bake one hour.
SNOW ROLLS.
One pint of milk scalded and allowed
to cool. Add one half cupful of butter,
one-quarter of a yeast cake dissolved
in one half cup of IukeWarm water, a
scant one half cup of sugar, one tea
spoonful of salt and -four enough to
make a soft batter. Let it rise. Roll
it out and cut as biscuit, spread with
melted butter, turn two thirds over to
form the roll and bake.
CAULIFLowERs.
Lay them for an hour in cold sailed
water; remove the outside leaves and
the stalk and put on to cook in boiling
water. Cook gently for half an hour,
then turn off the water and add one
pint Of milk and a pint of boiling
water and a tablespoonful Of salt.
Simmer half an hour longer. Take up
carefully with a skinner. Pour over
this a cream sauce and serve.
FRIED CUCUMBERs.
Cucumbers are good in any form,
out they are particularly delicious pre-
pared in the following manner. Pare
and cut the cucumbers lengthwise in
slices about one quarter of an inch
thick. Cut off the tough white part
on the outside pieces, and soak in cold
water, slightly sailed, for one hour.
Wipe dry, sprinkle each slice with a
little salt and pepper, dust with -four
and roll in sifted bread crumbs, or dip
in beaten egg and then in crumbs. Fry
in hot butter.
FRICANDEAU OF VEAL.
Have a piece of veal weighing about
eight pounds, cut from that part of the
leg called the cushion. Wet the vege-
table masher and beat the veal smooth,
Put six or eight slices of pork on the
bottom of the braning pan; lard the
veal and place on this. Add two small
onions and two small carrots cut in
small pieces, a bouquet of ten sprigs Of
parsley, two Of thyme and two bay
leaves, two cloves, half a blade Of mace
and about a quart of broth or water.
Place the vegetables and spices around
the veal. Dredge with salt and pep
per. Cover and set on a moderate
fire; when on the point of boiling, put
1t into a slack oven and cook three
hours. Basic every fifteen minutes
with the gravy In the pan; the slower
it cooks the better. Ten minutes be-
fore it is removed from the wen take
off the cover, in order that the top
may obtain a nice yellow color. IF the
oven should not be hot enough, place
live Goals on the lid of the jan. Lift
the meat carefully from the pan.
Add one cupful Of hot water to the
contents of the pan and strain. Re.
move the fat from the top and put the
gravy into a small stew pan; reduce it
a little to a demiglaze, then add one
heaping teaspoonful Of cornstarch and
boil two minutes, The gravy should
be a bright yellow color, and trans
parent. Pour the gravy around the
! fricandeau and serve.