The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1894-08-14
HOUSEHOLD.
FRIED CELERY.

FRIED CELERY.
Cut large stalks of celery in three
oiaees. Boil till tender; then dip each
,iaca into a batter made with two eggs
and a few spoonfuls Of milk. Roll
them in fine bread crumbs and fry
brown in butter.
FILLING.
Crate one-half pound of chocolate,
nur on it one half pint of boiling milk,
stir well, and add one egg beaten with
cup of sugar. Flavor with vanilla.
When both cake and filling are cold
put the filling between the layers of
cake.
GREEN CORN CREDIBLE CAKES.
One pint of grated corn, two eggs,
two tabIespoonfuls of cream or milk,
one Tablespoonful of melted butter, salt
10 taste and one tablespoonful -four.
Beat the eggs we'll, add the corn, salt,
butter, milk and -four, and fry on a
bot griddle.
TOMATO AND MUTTON PIE.
Butter a deep dish, put in a layer of
sliced tomatoes, then a layer of mutton
cut in rather small pieces, sprinkle
lightly with fine bread crumbs, and
season with pepper, salt and bits of
butter. Continue until the dish is full,
having the crumbs for the top. Bake
an hour and a half.
STEWED LOBSTER.
Take one medium sized lobster, pick
the meat from the shell and cut in
mall pieces. Season with one salt
spoon Of cayenne pepper, add a table
spoonful of -four, and mix thoroughly.
Put into a saucepan one wineglass of
vinegar, half a tumbler of boiling water
and one-fourth of a pound of fresh but
ter, add the lobster, and let it just
come to a boil. The coral, pounded
and mixed with the butter, gives the
auce a pretty color.
FRAIsE OF HAM.
Gut cold ham in small, thin bits.
lake a batter of a pint Of milk, a
Spoonful Of -four rubbed smooth in a
little Of the milk, five or six beaten
sgs and a small teaspoonful of salt.
nave ready a frying pan, not very hot.
mop into it a heaping t~easpoonful of
Vlt'eF' When melted pour in half the
V'ter and .strew over this the bits of
aani then pour over the rest Of the
Oa'Eer. Let it cook moderately, and
q Inc batter thickens turn over one
0al like an omelet and serve very hot.
BAKED TOMATOES.
Pour boiling water over the tomatoes
MI let them stand five or ten minutes.
oFaln and peel. Arrange the tomatoes
= d baking pan. Cut out the hard
pFt from the stem end, and into each
@,'y put a piece of butter, season
WIN pepper and salt and a teaspoonful
sugar, and if you like, a teaspoonful
Nor juice and a tablespoonful of
~llced parsley. Sprinkle quite thickly
" bread crumbs, season with salt
~ pepper, and put pieces of butter
"Vr the top. Bake in a slow oven
W. hours and a half. Lift the toma.
~ carefully on a fat dish, pour the
~4uOr IN a pan about them and serve.
MINCED CHICKEN.
~nce very fine all the white meat
~SeoId roast chicken. Put the bones
~: NJ all the trimmings into a saucepan
H.. ~1 a bunch of savory herbs, half a
al9 OF mace and a pint of broth or
AVER let this all cook for nearly an
b|' and then strain it off. Chop two
rb;s H oolled eggs very fine; season the
ms 1sn with a little pepper, salt and
H. a's mix it with the eggs. Thicker
4, gravy with a tablespoonful of flour
rr Oun2e and a half of butter and a
h. VI cream. Pour the gravy over
bot oII Ken mix ure; let it get very
3t 'u5 do not let it boil. Garnish the
Win 7bp'ts Of toasted bread.