The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1894-10-16
HOUSEHOLD.
RAMAKINS.

Civ ounces OF grated cheese, three
:. beaten light, half a cupful Of
s,r adessertspoonful of melted but
/, BIKE in teacups twenty minutes
rl serve very hot.
POTATO CONES OR LOAVES.
gal and mash some potatoes, mix
fb them a seasoning of pepper, salt
cl onion Juice. Beat into the potato
,nfeient quantity of fresh butter to
md il: divide it into equal parts and
Arn it into Ioaves or cones. Place
am under roast beef or mutton to
Hgbty brown, allowing a little gravy
|pflI on them.
BREAD CREDIBLE CAKES
Que quart of boiling milk, two quarts
Thread crumbs, three eggs, one table
yoonfulo If melted butter, one teaspoon
hi Of salt, one teaspoonful of soda dis
oIved in a little hot water. Soak the
Tread in the milk ten minutes in a Gov
ned bowl, beat it to a smooth paste,
dd the beaten yolks, butter, salt, soda,
md finally the whites beaten stiff.
DREADEN PATTIES.
Cut some stale bread into thick slices
md stamp them out with a futed tin
utter, DIP each slice into cream, drain
hem carefully, hollow out the centre,
rush them over with the yolk Of q
eaten egg, strew bread crumbs ever
hem and fry them q golden brown in
tesh butter. When done drain them
ty and fill them with a savory mince
tbo=f, lamb or veal.
VEGETABLE BROTH.
Scra2e clean and chop three carrots
I'D ttrao turnips and three onions, and
ty the whole in o little butter and a
2art te~aspoonful of sugar. When
hey urn q Light yellow, add two heads
tceIery c1t in pieces, stir and fry the
EhoIe six minutes Then add one Glove
1gay,ic, salt, pepper, two cloves, two
7tigs Of parsley, enG a little nutmeg
gated, Cover with three quarts of
water. Simmer slowly about three
aCrs Skim off the scum carefully,
train and serve.
APPLE PIE.
In the fall, when apples are juicy,
they make very good pies without
teTiag. Cut them up in thin slices.
Line q deep pie plate with crust, fill it
quite full with the sliced apple. Sprinkle
he rim with a little -four to prevent
Tie upper crust from adhering to the
nder one. Bake forty minutes, then
Jude off the upper crust, and add a
mall bit of butter, some nutmeg or
4non, and sugar to taste. Mix them
'aI with apples with a silver spoon,
nd replace the upper crust.
TURKS PILAU.
One pound of rice, n quart of
Eater, eight ounces of good butter.
throw a pound of rice into a quart of
NLlng water with a teaspoonful of
4t Boil it slowly and when all the
'aer is absorbed, pour quickly over
4eght ounces of boiling butter. Cover
We pan closely over to prevent the
team from escaping, and set it at the
se OF the fire for nearly half an hour;
~sl sir it lightly with a silver fork
"separate the grains of rice. Arrange
IN a dome shape in the centre Of a
Md.sh.
BREAKFAST GRIARDS.
lake three veal outlets, cut each one
~o three or four pieces and scar them
5'%kly IN a little hot butter. Chop
@le one large onion and fry it golden
%O8h N q tablespoonful of butter !;
.o'l aud half a dvzsn ripe tomatoes
S'S'eo and cut up, q sprig of parsley
Sr 1'eo and D bit ot rcd pepper pod.
,~.Vo .3ste. Cook these all together
Will tn tomatoes have eimmered off
Y1e Of thair j1ice; tllrn put in the
%.'s vol, cover c!osa. aud cook slowly
all an -0ur, or ua.N the veal is tender.
RICE Or Portuguese FRITTERs.
~. Mo rmU stewDan one pint of
NV. mix with six ounces of rice, three
w. 1'es Oh sugar, peel OF alemon grated,
ro oanees # tust-r and a very little
~'n2n. B5ll al slowly until the