The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1894-11-27
HOUSEHOLD.
SOFT SPREAD TOAST.

Toast the Dr0aQ ana spread IL Wl1l0
it is hot. Have ready have a pint of
hot milk or water, dip the toast in it
very quickly that it may not soak too
much, but merely to moisten it. Dry
toast should v be laid one slice
upon another, but set on the edge in a
toast rack to keep it dry.
AN EDGING FOR HAsHEs.
Boil two teacups of rice for half an
hour, and season it with a little butter
and salt. Form the rice around the
dish about three or four inches high,
rub it over with the yolk Of an egg,
and set it into the oven to brown.
When it is done turn the hash into the
middle of the dish. This makes a very
pretty finish to a dish. Rice prepared
in this way, spread over a pie of cold
meat for the crust, an inch thick and
Drowned, is nice.
BEEF CAKES
Mince the meat very fine. Boil and
mash potatoes equal to one third the
quantity of the meat, mix them to-
gether thoroughly, season with pepper
and a few sprigs of parsley minced.
Add the beaten yolk of one egg to bind
it. Wash and -four your hands. Make
the mince into cakes about the size
round Of the top Of a teacup, and fry
them a nice brown in hot butter of
beef ~drippings. Serve on a napkin
18th n ororrf0h IF frio1 oo1or-
GROUND 1 PUDDING.
Three pints of milk, five tablespoon
fuls of ground rice, five eggs, ne-half
nutmeg grated, juice and grated rind
of one lemon, n ~wineglass of wine,
sugar to taste. Mix the rice with a
little Of the cold milk; put the remain
der of the milk into a double boiler,
and when boiling stir in the rice mixed
with the cold milk. Add a piece of
butter the size of an egg, keep it on the
fire till it thickens, stirring constantly.
When nearly cold add the eggs we'll
beaten and the other ingredients. Turn
into a dish and bake three quarters of
AMOUR.
GRAVY SOUP.
Get an eight pound shin of beef; have
the butcher cut it into several pieces,
and split open the thickest part of the
bone. Put it into a stew pan with a
gallon of cold water. Let it heat slowly.
Skim, and add a tablespoonful of salt,
a dozen blacks pepper corns, a bouquet
Of croc% Lo~h1 EhWan a10va6 h1O1o -
mace and two onions sliced and fried a
golden brown in a tablespoonful of but,
ter. Simmer gently four hours, then
take out the meat (Which can be eaten
hot or cold, strain the soup, and let it
stand all night. Before serving remove
every particle of fat, and if liked add
a turnip, a carrot and some celery; cut
in slices and simmer them in the SOUP
till done, or add only a little mushroom
catsup or soy.
ROAST GOOSE.
Take a common goose, clean it well
and wash it the same as a turkey.
Make a dressing of six or eight pota-
toes, we'll boiled and mashed, two
onions, chopped very fine, two tea
~spoonfuls of sage, one of salt and one
Of pepper. Put it into the body of the
goose and sew it up. Roast it two hours,
basting it frequently in it's own drip
pings, When about half done, turn off
the fat in the rooster. The last drip
pings are sufficient for the gravy. To
make the gravy, put the gizzard, neck
and liver into a saucepan with a quart
Of water and a little pepper, salt and
mace. Let it boil do Wn to about half
a pint. When done, braid up the liver
very fine with a knife, and put it back
into the water it was boiled in; then
add the drippings of the goose; thicken
1t with a little -four rubbed smooth in
little cold water and give it one boil,
stirring it all the time.