The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1894-06-12
HOUSEHOLD.
ppEAD FLAPJAOKS.

mint of stale bread crumbs and
=. nvgr them a pint of hot milk in
Is,S a tablespoonful of butter has
' 'r Matted. Soak over night. In the
Zinc strain through a colander and
imtvo eggs, one cup of -four, two
a'n,onfuIs of baking powder and a
sas cold milk if necessary.
TO COOK CANNED CORN.
oosn the top of the can with a can
AMOR turn out into a bowl and care
G~r remove all pieces of silk. Put a
-y~snoonfuI of butter into a sauce
-. when hot add a teaspoonful of
H., and stir till smooth, but not
I,oup, Now add one quarter of a cup
4 cream or milk and let it boil up.
pm, the corn into the saucepan, add
on tn taste, stir over the fire until
very hot and serve.
CAFE FRAPPE
Take one quart of cream, one cup of
rrdered sugar, one tablespoonful of
nnila. Whip very stiff. Divide the
rsm into two equal parts; into one
kst one fourth of a cup o~fstrong black
Ufee. Put the whipped cream into
Re bottom Of the mould, and pour it
directly into the centre of the whipped
cream, 80 forcing the white cream up
around the sides of the mould. Pack
it in salt and ice the same as ice cream
md let it stand from six to eight hours
nvintar; longer in warm weather.
LITTLE NECK CLAM SOUP.
Put one quart of fresh milk in a
double boiler with a small onion and a
few thin slices of carrot. Heat to the
boiling point, then remove the onion
md carrot, add one heaping table
spoonful Of corn starch wet in a little
'dmik, a heapiDg tablespoonful of
butter, a dash of cayenne and a table
PNntul of chopped parsley. Chop
twenty-five little neck clans very fine
Hdheat to a boiling point in their own
liquor. Skim carefully. When ready
RaE7e add the clans and liquor to
has0lp and serve at once.
CURRY BALLS.
tut one cup of rice into a double
Hlef With one cup Of milk. Cook
a.sly until the rice has absorbed the
4E' then stir. Add the yolks of four
81 a~teaspoonfull of salt, two tea
E"aIuS Of curry powder, a teaspoon
s~a onion juice and a piece of butter
S28 OF a walnut. Mix all we'll to-
S'aef over the fire and turn out to
w. When cold form into small balls
wv, 'ne size Of a walnut. Dip in egg
= 'len IN fine bread crumbs and fry
~a4ozlnS hot fat. This makes a nice
sDu''a Tor fried chicken with cream
MILK BISCUIT.
nut one quart of sifted -four into a
aaa to it a heaping tablespoonful
~ va.'er Or lard; rub we'll together
'e hands until the -four is thor
N ~! creased; add two heaping tea
s,,s4 aS OF baking powder, a tea
NJ L1'ul Oh salt, and sufficient milk to
4 soft dough (about half a pint)
au0 znead quickly. Roll out about
on, NJ inch thick, cut with a small
avut'er, place two inches apart
orS es pans and bake in a quick
Ssm @.een Or twenty minutes. These
a3 SHOULD ~ be a delicate brown top
ao,s %,om, light on the sides and
white when broken open.
&et +. BAKED SALMON,
N,fif d thick piece of salmon and
a,a we baking dish. Add half a
op in water and a teaspoonful of
&am"s 'e, Cover the pan with another
&bsTts Size, and bake in the oven
hot NJ ru nour. Place the salmon on
Notpgp a \. Rub a heaping table
>Nssss~~ cutter and -four together
Va oiut Add gradually one cup OF
&6,e 81 boiling milk. Stir over
%6,s a a5I 1t thickens. Take from
%ey f ~ a ta6l= spoonful of minced
d' sus erumt'ad yolk of two hard
he bs u.s. a t'aspoonful of lemon
u Of teasp ,afuI of salt and q
s@ebe5 ayenne. Serve the salmon
%sh WIN rf-ato balls and the