The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1894-05-22
HOUSEHOLD.
-nnu n,HoTEL BUTTER.

o,t q quarter OIL d POUhN "a AANSA
~. a plate with one good table
01'S atni of chopped parsley, the juice
qo' Lannon's, half a teaspoonful of
Of w" Snd a little cayenne pepper. Mix
~aII together, and put in a cold
J,cs until required.
pp' INT CHLoE's FRIED CHICKEN.
ut M the chicken an hour before
ring and lay it in salt and water.
@ %r u r, wipe and dip it in a batter
p.5o Of two eggs, a little -four, pep
no1o and a little nutmeg. Fry in part
p! and part butter. Put the chicken
bot dish. Pour off the contents
" the spider, and make a gravy of
lam, butter, salt, pepper, and a little
~ut.,og thickened with -four wet in a
Ttfe cold milk. Let it boil up and
amr over the chicken.
sCALLOPED EGGS.
Make a forcemeat of fnely-minced
ham or tongue, fine bread crumbs,
rsnDer, salt, a little minced parsley,
md some melted butter; moisten with
milk to a fine paste, and half fill some
odtv pans or scallop shells with the
MIXTURE. Break an egg carefully upon
te toO of each, dust with pepper and
silt sift some finely powdered craker
over all, put in the oven and bake till
the eggs are we'll set, which will be in
sbn1t eight minues. Serve hot.
BROWN BREAD.
Three pints of Indian meal, three
pins Of rye meal (both measured after
sitting, one teaspoonful of salt. Mix
them we'll to gether. Add one cupful
Of m~olasses, half teaspoonful of soda
and half a cup of yeast. Then mix the
whole together with luke warm water.
Pour it into an iron kettle, and let it
stand until it begins to crack on the
top. Put it into a moderate oven, and
let it bake five or six hours. Use IN
bolted Indian meal. The secret of this
brown bread lies in having the meal
coarse.
CHEAP SPONGE CAKE.
Three eggs, tablespoonfuls of water
and a teacupful of sugar, mixed to
gther. One aud a half cups of -four,
two teaspoonfuls baking powder and a
pinch Of salt, stirred in quickly. Sea-
son with a teaspoonful of vanilla or
juice Of half a lemon. Bake in three
jelly pans in a quick oven. For the
filing, CRATE two good sized apples,
add the grated peel and juice of one
lemon, one we'll beaten egg, and sugar
Ntaste. Boil five minutes and spread
between the layers. This is very good
teaten fresh.
CURRY OF COLD ROAST BEEF.
Cut some slices of cold roast beef into
lainer small, square pieces, and dredge
mem with -four. Slice a small onion
'la Try 1t a light brown in one heaping
tablespoonful of butter, then pour in a
quarter Of a pint, or as much as you
Ia! require of the gravy from the
uVaI' or gravy made from the bones
ala trimmings of meat. Add one
%0leapo0nful of curry powder and the
aCe' OF meat. Set it over a brisk fire
aIo STIR 1t we'll together for ten or
WE'VE minutes. Serve it with a border
FGe round the dish, or rice in a
separate dish.
APPLE PIE.
we quart Of sliced apples, one tea
.-Po water, one Of sugar, half a nut
~SS' golk Of one egg, a little sugar and
"a pull paste. Peel and slice the
5 @R'''' add the water, sugar, peel of
S1 d lemon grated and the nutmeg.
~, WV until tender, then set it away to
w. Line a shallow tin pie dish with
L Ho'' paste; put in the stewed apple
"O inch deep. Roll out some
WV S7 paste, wit it over with the
r ME- u an egg beaten with a little
,l,a. anu d tablespoonful of powdered
so5r. cut 1t into very narrow strips
s 'ay them In cross bars or diamonds
h. S'ne pie lay another strip around
Nil '0se' Trim off the outside neatly
boa.. q sharp knife until the paste
"SsAs from the dish.