The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1894-05-15
HOUSEHOLD.
uuoco1.ATR TRosTING.

R@' = N cupful of sugar, and one
'' ~ beaten. Stir the mixture over
w. until thoroughly mixed. Flavor
Tih vanilla
PIT two ounces of butter into a fry
- nan, and as soon as it is on the
Vt Of browning, put in the eggs,
r;ob nave been broken in a bowl and
'.,ooned with pepper and salt. When
81 oat. serve with a teaspoonful of
'insgsr poured over the eggs.
CAROLINA RICE PUDDING.
o.. O nuart of milk into a double
liz, add half a pound of rice and
~ til very thick, stirringfrequently.
T"rn it out into a dish and add nut
: cinnamon, a little grated lemon
..J siz apples chopped fine and the
rsFs Of three eggs; sweeten to taste.
VIZ thoroughly, put into a Toured
,otb and boil an hour and a quarter.
Erye with wine sauce.
HAsHED GOOSE.
pnt an ounce of butter into q sauce
a., and when hot add a spoonful of
.Sonned onion, and fry until rather
I,oWn, then stir in a tablespoonful of
Iau,. nut in the remains of q goose,
.t into neat pieces, and well seasoned
NTH pepper and salt; add a pint of
.ock. let the whole simmer about ten
minutes, and it is ready to serve. A
little sage may be added, if liked.
PAIN PRRDU.
Set one pint of milk on the fire with
two ounces Of sugar and the rind of
half q lemon. Stir now and then, and
when it boils add a few drops of the
essence of lemon to flavor it. Take off.
and soak in it slices of bakers bread
cut about half an inch thick. When
well soaked, drain. Dip the slices in
egg and roll in fine bread crumbs and
fry in deep fat like fritters. Serve with
wine aauc9.
LEMON PIE
The juice and grated rind Of two
one coffee cup of sugar, three
eggs deserving the whites of two for
q ~meringue), half a cup sweet cream,
put in the last thing, one tablespoon
full ~c0rnstar3h mixed with the cream,
half a teaspoonful of mace, quarter of
Z teaspOonful Of salt. Line a pie plate
With nice paste, pour in the mixture
and bake half an hour. When baked
the top with the whites of the
two eggs, beaten to a stiff froth, smooth
over with a knife and set it in the
to brown.
COCOANUT CAKE.
One pound of sugar, half a pound of
one cocoanut grated, one half
Of four, six eggs, pinch of mace,
a teaspoonful of baking powder
Beat the butter and sugar to a cream,
Nd the mace, the beaten yolks and
ne whites of the eggs beaten to a stiff
roth, then the -four Unto which the
'akng powder has been stirred) and
sstlY stir in the cocoanut. Bake in
caves. This receipt make the most
l'Ll9lous cake, and if once tried sue
'esstully / feel sure it will be given a
pace Of honor in the family receipt
oOok.
VELVET BREAKFAST CAKES.
lake a pint of warm milk, add two
Sg' well beaten, half a gill of yeast,
u quarter of a yeast cake dissolved in
N'tle luke warm water, a teaspoonful
sait. Stir into it sufficient -four to
lake asofJ dough and set it in a warm
'"08 70 rise three hours in the sum
l7F' or until light In the winter; dip
OuF hands In -four and work the dough
O"l' Make it into small, fat cakes,
Them on a buttered tin quite near
WI other, and brush them over the
v With milk and bake in q hot oven
"''Veor fifteen minutes. These cakes
~. ~ De made at night and baked as
'S for breakfast
5HlCAssEE OF GOLD ROAST FOWL
lake & cold roast fowl, or the Q
: AUS OF two and cut them up. Put
:. We trimmings and bones of the legs
~ d SCewpan With the pell of half a
=. uon' a bouquet of sweet herbs, a
NJ ground mace. pepper and salt
~ ABOUT a pint Of water. Let them
~ ~" gently until reduced to half the
p.Iy. Cut the remainder of the
nv W. INTO joints, strain the gravy and
~ the FOWL. When thoroughly
=. SUI IN a little corn starch wet up
n''Ie water, Well beat the yolks
"o eggs, mix them with a quarter
~ pms Of cream and stir it gradually
W. 'h' gravy. Make it verv hot,
~ 20 not let II ho;I