The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1894-04-17
aOUsEHOLD.
sAYORY SOUP.

sAYORY SOUP.
!, t.o quarts of good soup stock add
..,ood sized onion, two carrots, OF 9
nroip, two or three stalks of eel
" taw sprigs of parsley, one leek
.,.,. and alb, a dash of red pepper,
.-J t~oasooonful of salt and a little
Sss naoDer, ono third of a teaspoon
% If powder and two Jumps of
Cook an hour an a half, then
D. and thlcken very slightly.
TO BOIL ONIONS WHOLE
~, them and boil them twenty
.ionrss and pour eff the water entire
: Then nut in equal parts of hot
~, and milk or SKINNED milk alone,
ID bol them till tender. When they
80 dime through take them up with a
timmer. let them drain a little and
!, them in a hot dish. Make a good
dawn butter of milk, thickened with
NV
rrsrarcb. add butter and salt; let it
militia suffei ntly thick. Pour over
NE onions and serve.
NEAT sOUFFLE.
Make cream sauce of one pint of
milk. two generous tablespoonful of
Htter. two heaping tablespoonfuls OF
Uns.arch. half a teaspoonful of salt
md season with chopped parsley stir
one cuptul Of chopped meat-chlckeD,
veal. or lamb-into the sauce. While
lot add the beaten yOlks of two eggs;
til well and set away to cool. When
cool STIR in the whites of the eggs beaten
ba stiff froth. Bake in a buttered
Eh Or cups twenty minutes.
TORY HAM AND EGGS
Cut the slices thin and take off the
IND; If very salt pour hot water upon
hem but do not let them lie too long
IN the water or the juices Of the meat
Ebe lost Wipe them dry. Have
The spider hot, lay in the slices and
frn them in a minute or two. They
viii cook in a very short time. The
RcetO Of having good fried ham is cook
hg it quick and not too much. Re
move the ham to a hot platter. Drop
aeeggs into the spider, one at a time.
u about a minute dip the boiling fat
VIC a spoon over them several times.
V4e them up in about two minutes
ny q half with a skinner. Place
asa On top Of the ham and serve at
EN.
HOAlEY, BOILED AND FRIED.
taEe plns Of hominy, pour cold
''s' over It, stir and let it settle.
HSu Polrot the water. Do this twice,
-s4 pull to soak in three pints. of
"Et Or milk over night. In the
lTllng, put it over to cook in o
I''l' OoIer, add a little salt, and stir
%'n' lit beccmes 80 thick as not to
~ easily, add more water or milk.
I'uIo be just thick enough to settle
smooth soon in q deep dish.
uOulny will cook IN two hours,
"'''e requires three. It is very
4~,el warm with cream and sugar
IN Is II for breakfast slice it. about
W inch thick and lay it on a grid
rt, erased with nice beef dripping or
\, II will take about fifteen min
b. "o'o"n both sides. Use only the
l., oRANDE CHARLOTTE.
an, ,le Sid --o Of a border mould care
s@ ."o Creased paper. Weigh five
hi IA Ns their weight in sugar, and
l@, @S'F weight in -four. Beat the
ags, y. 'ae eggs thor Jughly, add the
&i O Deal again. Add the grated
3D. 12It a Mediterranean orange.
u VI, '.s'poontul of the juice. Add
ba .'s' beaten to a stiff froth and
&ton.,, 'o the fur gradually and
b. s~"y. Pour the cake mixture
va TouLd and bake in a moderate
d, W When cold turn out upon the
Y On, "''n 1t Is to be served. Fill
Na1 A Of the cake with whipped
&ootn. 'vored With orange and a table
&amI, lharaschino, or two table
&i,,I ~ OF Sherry. Serve with a
whipped cream.