The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1894-01-16
HOUSEHOLD.
VIAL CT LETS.

nonner both sides of the cut
=, S' and spread a little melted butte butter
lets SI1 sides also. Put on a bet creased
% and boil. Basic now and then
gflalu oolted butter, turn three or four
' Wv and when done serve WIN a
" an d'hotel sauce.
SN SoIf a pint of sweet milk, wet
bon oh1osnoonfuls of ground rice in
'o "a nd let it boil up. Add a small
nus If butter and a teaspoontul OF
l I,s"U and let it cool. Then add two
'uSn o.noonfuls of -four with cold milk,
TsII.beaten eggs and half a tea
noonful of soda.
vprED CHICKEN WITH DREAM SAUCE
Ct two chickens in pieces and
ankle with pepper and salt about an
before dinner. Before frying
1 10 -four over them. Beat two
..oa din each piece in this and fry in
ri lard, Boil up a cup and a half of
..oom or rich milk, and add a spoonful
= brtter rubbed in, a spoonful of -four
~itb q little salt. Stir constantly till
+ hollis again. Lay the chickens on a
hot dish, pour the sauce around them
and serve.
Roll hard a dozen eggs, and put them
in cold water to get cold; then peel and
dice them with care. Grease with
brttnr the sides and bottom of a baking
5isb. Put in alternate layers of eggs,
hutter, bread crumbs, pepper and salt
until the dish is filled, the bread crumbs
being on top with butter. Pour in a
eup of cream Gust before you put on
the top layer of crumbs,) and bake
until the top is brown. If baked too
much they will not be good.
HOW TO COOK CORNED BEEF.
Wash it thoroughly and put it into
apot that will hold plenty of water.
The water should be cold. Skim care
fully. 1t is not too much to allow forty
minutes for every pound after it has
begun to boil. The goodness of corned
beef depends much on its being boiled
gently and long. If it is to be eaten
cold, lay it into a warm earthen dish
or pan, and put over it a piece of board
the size of the meat. Upon this put a
= clean stone or some other heavy
weight. Salt meat is very much i'm
proved by being pressed.
CRULLERs.
Five eggs, one pound of white sugar,
half a pound of butter, two tablespoon
tuls Of lard, half a pint of cream, half
a nutmeg, a large dessert spoonful of
ground cinnamon, teaspoonful of soda
dissolved IN a little water, a wineglass
Of brandy. Beat the eggs and sugar
together until perfectly light. Mix the
butter and lard together and beat it in
with the eggs and sugar. Then stir in
half a pint Of cream, or, if not conven-
lent, new milk. Work all together,
ADDING flour until it is a stiff dough.
sprinkle in the grated nutmeg, CHINA
mon and faVoring, and lastly the soda
Ad brandy. Beat out all the Jumps
Jill the consistency of biscuit dough.
ISke one half the dough, and roll it
'u1 na1 an inch thick. Take a tumbler
"nd cut out the cakes, and then with
onethlng smaller cut out the middle,
UaVlng the cake in rings. Work the
straps left into the other lump, which
'Ou out and cut in the same way. Take
spider, which will hold about eight
%alIerS' Melt a pound and a half of
."u' and let it come to a boil. Fry
~ ~' OF two at first to test the lard.
m put In a few. They must not be
oTsa 70 sink or settle at the bottom,
'1Ss would certainly spoil them.
1 ~ must boil upon the surface.
"99n they begin to crack turn them
,T q them out as soon as they are
aneu' Drown, or they will be heavy.
T S,5lks powdered sugar over them
mo~ not. They must not be left a
thu while cooking, and i'm making
nosal tney must be beaten as light "a
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