The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1894-08-21
HOUSEHOLD.
CREAM CUsTARDs.

CREAM CUsTARDs.
n one quart of cream add six eggs,
agbtlv beaten. Strain the cream and
we, into double boiler, add six table
@0onfuls of sugar and boil ten minutes.
Tbsn nearly cold add favoring.
sUCCoTAsH.
Three quarts of water, one dozen
..rs of young, milky corn, one quart
II shelled beans, three, fourths of a
nnnd of salt pork, salt and pepper to
tda, Remove the raw corn from the
mb BY cutting through each row of
ksnels with the point of a sharp knife,
then with the back of the knife press
mt the pulp, leaving the hulls on the
FRUIT MACEDONIA.
Peel half a dozen oranges and cut
them in lengthwise 8 Ices. Peel two
bananas and cut them in thin round
dices. Put a layer of oranges in a glass
desert dish, then a layer of bananas
and sprinkle them with sugar and
mgraschino. Continue until all the
fruit has been used, then as a finish
Drinkle a cupful of grated cocoanut
over the top. You will need about
half a cupfuI of sugar and four table
Doonfuls of m~araschino for the flavor
ing.
SARDINE SANDWICHES.
Drain off the oil, and lay the sardines
On soft paper to absorb all the oil pos
Gble. Remove the head, tail and skin,
pick over with a silver knife and fork,
nmo7e all bones and mince fine. For
box of sardines use the juice of a
snail lemon and one or two table
~ponfuls of good salad oil or melted
butter, a dash of red pepper and salt.
Sometimes the mixture is rubbed
through a sieve, but it is not neces-
ary. Spread bread or crackers with
this paste, and, if you like, put a slice
dripe tomato in each sandwich.
CORN.
Remove the huek and every thread
dglkey fibre. Put into boiling water
and boil about ten minutes. Remove
nom the fire and cut the corn from
The cob by cutting through each row
a.kernels with the point Of a sharp
Hte; then with the back of the knife
press out the pulp, leaving the hulls
ath9 cob. Put the corn into a sauce
pan, season with a good piece of butter
&d, if the corn is rather old, add one
G two tablespoonfuls of cream or
nlE, If corn is young and juicy, and
none other is really good, there will be
'Icent milk in it. Let the corn get
thoroughly hot, but do not let it boil,
ana serve at once. Corn, if boiled a
oag time, becomes tough and flavor
8s
PEACHES AND WHIPPED CREAM.
lake half a dozen large freestone
PEACHES, yellow, fair and smooth.
race them in a dish and cover them
s"a very hot water let them stand in
"S sCalding water for half or three,
F4afSers of a minute, then cover them
WIN cold water and add a lump of ice
. large as a cocanut. Let them re-
~@A IN the water for ten or fifteen
IIutes, then lift them out one by one
~ remove the skin by starting it
Su a knife and pulling it gently with
myers as one does in peeling to-
~~'0eS after a similar treatment.
wen the skins are removed put the
"SVaeslnto large earthen dish, being
%elul to pile them on top each other
~a'Ele as possible, and place the dish
~V refrigerator. Take one pint of
@W' half a tumbler of sherry and
S% 70 taste. 1t should be a little
IN "'er than for ordinary whip. Stir
'1e sugar is Dissolved. Set the cream
lush OF ice and beat it with an egg
~'TF thick and smooth. Take the
IT- from the refrigerator, care
cut them in halves, remove the
n. p7' cut a little slice off the round
A. VI each half, aud place them on a
M, 1ISA with the inside of the peach
sS1most. Lay a tablespoonful of the
sba rpsu cream in each cavity and put
es I ~: Of the whipped cream around
an ~ISn' This makes a very delicious
well as ornamental dish.
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-NEoSINE EARMHR and rnnnm