The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1894-06-26
HOUSEHOLD.
GREEN PEAS.

Shell the peas but do not wash them,
as washing destroys the delicate flavor.
Shake the peas in a colander to remove
the fine particles. Boil twenty minutes
or till tender. Drain the peas, turn
them into a hot dish, season with salt
Place a pat or two of butter on top and
set them into the oven for three or
four minutes. Be sure and put the
cover on the dish before putting it in
the oven.
VEAL STEW.
Take two pounds of the ends of the
ribs, the neck or the knuckIe. Cut the
meat in small pieces and remove all
the fine bones. Cover the meat with
boiling water; skim carefully and two
t~easpoonfuls of salt and pepper to taste.
Cover carefully and simmer until per.
fectly tender. Thicker with one table
spoonful Of -four rubbed smooth in a
heaping tablespoonful of butter. Add
two tablespoonfuls of chopped parsley,
let it boil five minutes. Remove the
bones and serve.
POP OVERS
Three cups of -four, one tablespoon
full of butter, half a teaspoonful of salt,
two cup of milk, six eggs, whites and
yolks beaten separately, one heaping
~teaspoonful Cleveland's baking powder,
Sift flour, baking powder and salt to-
gether twice, chop in the butter. Stir
the beaten yolks into the milk and add
the -four, then the whites beaten to a
stiff froth. Whip vigorously. Cook
in hot buttered gem pans Or earthen
cups in a quick oven half an hour, or
until the puffs are brown and well
popped over.
POTATO SOUP.
Six potatoes, n quart of milk, two
teaspoonfuls of chopped onion, two
stalks of celery, two teaspoonfuls of
salt, a dash Of cayenne, a tablespoon
full of -four and a quarter of a pound of
butter. Boil drain and mash the pota-
toes. Cook the onion and celery with
| the milk in double boiler. Add the
boiling milk and seasoning to the
mashed potatoes. Rub through a
strainer and put on to boil again. Put
the butter in a small saucepan, and
when hot add the -four, and when we'll
mixed stir into boiling soup. Let it
boil five minues; add n heaping
tablespoonful of minced parsley and
serve. A cup of whipped cream added
after the soup is in the tureen is a
great improvement.
BAKED FISH.
Keep on the head and tail make a
stuf6ng of bread crumbs and salt pork
chopped fine, sweet marjoram, a little
Glove, pepper, salt, minced parsley and
onion. Moisten it with the beaten
yolks of eggs. Stuff the inside of the
fish with this, reserving a little to rub
over the outside. Rub the fish all over
with the yolks of eggs, and then with
the remainder of the stuffing. Lay an
iron fish sheet into a dripping pan, first
rubbing it we'll with salt pork; place
your fish upon this, putting its tail to
it's mouth. Pour into this pan a little
water, add a gill of port wine and a
piece of butter rolled in -four. Bake
we'll, basting frequently. Serve with
the gravy poured about it, and garnish
with slices of lemon. A fish weighing
ten or twelve pounds requires two
hours to bake.
POTTED PIGEONS
Prepare six pigeons as for roasting
wash and wipe; rub the inside with
salt, and CRATE a little nutmeg into
each. Stuff with cracker crumbs highly
seasoned and moistened with butter.
FRY several slices of salt pork; pee
and slice two large onions and fry IN
the pork. Then take out the onions,
pressing the fat from them, and put
them with the crisp fat pork 1nto q
stew pan. Flour the pigeons well; ano
brown them all over In b lelC III
the nan Put them into b stew pan,
add boiling water enough to a cover
them t1rn them frequently ana cover
thorn close. Simmer from one TO Chree
bc11r or till tender. Place the pigeons
On a hot platter. Remove the a IRON
The broth, season to taste n tnljken
With -four and butter worked togethet'
Il w VI GnTWn non