The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1893-09-19
HOUSEHOLD

CORN OYSTER GhlDDLG CAAEOs
One pint Of grated corn, three eggs,
cup of milk, cup of -four, salt to taste.
Frv as griddle cakes in part lard and
part butter.
r FLOATING ISLAND.
Beat thoroughly the whites of six
eggs. add half a box of guava jelly
and half a tumbler of currant jelly.
Beat together until we'll incorporated.
Set on the ice. Make a rich cream
custard. and when cold and ready to
serve, pour it into a pretty glass dish,
and drop the island by tablespoonfuls
on the custard. Serve it with cake or
crackers that have been buttered and
Drowned in the oven.
PIGEONS WITH GREEN PEAS.
Roast four pigeons for ten minutes.
Take them off the spit and split them,
and lay them in a saucepan with three
ounces of butter. AS soon as the but
ter has melted, pour in a pint of young
green peas, add a little salt, a pinch Of
white pepper and two or three table
spoonfuls Of stock. Stew for twenty
minutes, shaking the pan frequently
while cooking. Serve pigeons in the
middle Of the platter, surrnded by the
peas and sauce.
BAKED CHICKEN.
An a~ppetizing way to cook chicken
is to cut it in pieces, as if for a ~fricassee.
Dip the pieces in beaten egg and then
in fine bread crumbs. Season with
salt, pepper and minced parsley. Put
them in a dripping pan with bits Of
butter over them, and a little water in
the pan. Bake slowly until they are
done. Put the chicken upon a hot
dish, make a rich gravy of the con
tents Of the pan and pour over them.
Garnish the dish with parsley.
Coffee ICE CREAM DELICIOUS).
Two cups Of sugar and the yolks of
four egss beaten together thoroughly.
Pour over the mixture a pint of boiling
milk, and stir the whole for two or
three minutes. Put the basin contain
ing this custard on a hot part of the
stove and continue string, but do not
let it boil. Take the custard off the
fire, add to it a pint of sweet cream,
stir again, and throw in two large
tablespoonfuls of fresh ground Mocha
coffee. Beat the mixture thoroughly
over the fire for about three minutes,
then cover the cream closely, SO that
the coffee can infuse through it for
about an hour. At the end of this
time it should be thoroughly cold.
Strain it through a napkin and freeze.
FRIED SCALLOPS.
One Of the simplest ways of cooking
the scallop is to fry it. Drain the
liquor from the scallops thoroughly,
laying them in a sieve. Immerse them
IN milk, season them with a little salt
and pepper, and roll them in fine
cracker crumbs, being careful to cover
them thoroughly. Ashley are Dreaded,
put them into a frying basket and
plunge them into boiling hot fat. Fry
them about four minutes; drain, and
slip them on brown paper to absorb
any e~Etraneous fat. Then put them
on a napkin on a hot platter. Serve
them with delicately thin, hot, but
tered slices of brown bread. Mix
ABOUT a quarter Of a cup of -four with
every cupful Of cracker crumbs used
IN breading.
LOBSTER OUTLETS.
a boiled lobster. Keep the fat and
coral by themselves. Chop the meat
tine; rub it finer with a wooden spoon;
mol3ten it with a teaspoon of melted
outter, and cream enough to make it
all wet; add a handful of fine bread
crumbs; season with mace, salt and
pepper, red and white. Make it into
shape, roll in egg and cracker dust and
Doll III hot fat. Now make a sauce of
the green and white fat with the coral
rubbed very fine 20 as to give color,
and smooth it with a tablespoonful of
butter; season with mace and o o
Have a gill Of drawn butter in a tin
dish inside of a pan of water; stir the
lobster mixture into the drawn butter,
heat it hot, but do not let it boil; add
tne juice Of half a lemon the last thing.
Put the outlets on a hot dish and pour
the sauce over them. This is pleasant
10 the eye and delightful to the taste.
Don't stop, brother, until The Pro.
gre881Ue Farmer goes regularly to eUerg
nome IN your neiQhbOThOOd.