The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1894-11-13
HOUSEHOLD.
SWISS SOUP.

n,o quart of milk, a slice of onion,
l. tablespoonful of flour, salt, pepper
"a two eggs. Put the milk and onion
~ a double boiler Deserving a little
l the milk to rub the -four in,) add the
r,r. salt and pepper, and boil from
to ten minutes. Beat the eggs light
q nut into a tureen, pour over them
l. boiling milk (having first removed
b oniop) and serve Immediately.
DROWNED RICE.
rook one cup Of rice with three cups
ImIlk and one teaspoonfd of salt in
double boiler very soft. Season with
h. tablespoonful of butter. Pack it
3spIv in a small bread pan. When
M cut l one half inch slices, and
rown them delicately in hot butter or
bread the slices lightly with softened
inter. Put them on a fine, we'll but
bred gridiron, and color a light brown
both sides over a clear fire.
VIRGINIA MOLASSES CAKE.
Cream one cup of butter and one cup
tsugar, add three eggs well beaten,
he tablespoonful each Of ginger, CHINA
bon and powdered cloves, one cup Of
hoasses and two cups Of -four. Just
etore putting into the pan, dissolve
be teaspoonful of soda in one half cup
n sour cream, buttermilk or cream,
fr this into the batter. BakeiRa
nderate oven about an hour. "a
nth cream it makes a very nice des-
Et.
PoACHED EGGS WITH CREAM SAUCE.
0ae pint Of water, one tablespoonful
tvinegar, one saItspoonful Of salt, as
8Dy eggs as are required. Put the
atar, vinegar and salt into q very
lean frying pan, and when boiling,
lip the eggs carefully into it, without
baking the yolks. When set, remove
bonn the water with a skinner and
pain thoroughly before placing on a
Farm dish. Pour the water out of the
an, and put in a teacupful of cream;
BIB a teaspoonful of -four and a table
kOonful Of butter smoothly together,
ld add to the cream; add a little
Rircad parsley, salt and a dash of
P%yenne. Boil three minutes, pour
Der the eggs, and serve at once,
OYSTERS A LA ROULETTE.
Wash a solid quart of oysters in their
Bn liquor and drain in a colander.
hen well drained set aside. Strain
a liquor and put half a pint into a
1cepan, When it boils skim care
Ely, and stir into it a heaping tea
oonful of -four, mixed smooth in
Pee ta~blesp0onfuls of cold water. Let
boil five minutes. Pour a quart of
Fam into a dou lie boiler, and when
begins to boil add the thickened oys
cHquOr, and season with salt, pepper,
agdt grating of nutmeg and a dash
cayenne. Have ready the we'll
aten yolks of four eggs, and add to
IN half a cup of cold cream. Turn
oysters into the boiling mixture, to-
E1er with a tablespoonful of butter
the egg mixture. Cook for three
autes, stirring all the time. Remove
Q the fire Immediately, and serve
va a border of puff paste cakes. If
<4' a tablespoonful of lemon juice
aVlne glass of sherry may be added,
vas the oysters are taken from the
PIGS FEET sOUsED
Eaid the feet and scrape them clean
"e covering Of the toes will not
u OF without; SINCE them in hot
~o'fs until they are loose, then take
OF Some persons put the feet
weak lime water to whiten them.
"ug scraped them clean and white,
'hem and put them into a pot of
- out not boiling water, with a
salt. Let them boil gently till by
lung a fork in the flesh it will easily
eA and the bones are all looeened.
OH the scum as it rises. When
are done take them out of the
@r and lay them in vinegar enough
Aver them, adding to it one quarter
es PInG Of the water in which they
h sgTDlled, Add six pepper corns, a
aos S'SBPlce, four cloves and a little
6seIr Hu5 them in a jar and cover
ID f. Sou5ed feet may be eaten
b r. am the vinegar, split in two from
Soed 'E ;e' or they may be split in two,
u n.y. In hgur and fried in hot lard, or
tie cay be brolled and buttered. But
SspaS5' Ver case they should be nicely