The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1894-12-25

One pint of milk, three eggs, one
.ooonful of butter, four spoonfuls of
Gour. mix together. Bake in plates in
o1ick oven. Butter while hot, place
ana above the the other and serve
These are very nice for luncheon or
tea.
Fill a pie plate with raw berries, al
Iowing three-fourths of a pound of
,upar to one pound of fruit and a little
vater. and sprinkle over them a level
tablespoonful of flour. Be sure the
dish is well filed, as they shrink in
cooking. Cover with a nice puff paste
and bake.
BROILED~ POTATOES.
Ont the slices lengthwise and rather
thick. Lay them on a gridiron over a
rather slow fire. Spread some melted
butter over the slices with a brush. As
soon as the under side is broiled, turn
each slice over and spread with butter.
When done, dish, salt and serve hot.
Ait.le butter may be added when
dished, according to taste.
BAKED INDIAN PUDDING.
Put one pint of milk into a double
boiler. When boiling, stir in four
eunces of yellow corn meal and let it
swell over the fire fifteen minutes; edd
four ounces of butter, one tumbler of
mglasses, one ounce of -four, one even
teaspoonful of cinnamon and ginger
mixed, four eggs, and one generous
half cuptul of sugar, beaten together.
One even teaspoonful of salt. Bake
from three to four hours in a rather
slow oven. Wash it's face with g.
tumbierfuI of molasses and mill about
fifteen minutes before serving.
TO FRICAssEE PIGEONS BROWN.
Gut five or six pigeons into quartes,
season them with a pinch Of mace,
pepper and salt. Fry them in two
ounces Of butter, a light brown, and
lay them on a stove to drain, then put
them into a sauce pan with pint of
gravy or broth, a boquet of sweet
herbs, the peel of half a lemon and
three onions chopped fine. Cover them
close aud stew them half an hour, then
stir in q piece of butter rolled in flower,
season with pepper and salt, add a
few picked mushrooms, squeeze In the
Juice u a lemon and add a few force.
meat balls boiled. Let all stew to
gether for ten minutes; skim the
gravy, put the fricassee on a hot dish
and garnjsh with lemon.
WHITE SOUP.
Take the kruckle and a piece of the
neck ofveaI, crack the bones and soak
it two hours in cold water. Then put
the meat into a kettle with four quarts
Of water, and onion, a little celery,
mace, pepper and salt and boil gently
i've hours. Skim carefully, strain and
st away to coil. Take off every par
lcLe Of fat, pour the soup into a sauce
pan and let 1t come to q boil. Mix
two tablespoOntuls of ground rice in a
little cold water and add it to the boil
ng soup, stirring constantly. Add a
pint Of sweet cream, give it one boil
mo serve. If you please you can have
NO "ellbeaten eggs in the tureen,
urn the boiling soup on, stirring all
ne while, and serve at once.
CALF S HEAD DRESSED AS TERRAPIN.
Have the head split open and
thoroughly cleaned. Put into a stew
an with just water enough to cover
ana SIX or eight small onions. Let
COOK until quite tender. Take up
ae n ad and cut it into pieces as yon
'Ould terrapin. Put one fourth of a
ound OF butter in a fryinf pan and
VI into 1t one teaspoonfuI of -four,
vi until it browns, then add three
uoas chopped fine, cayenne and
"'VA pepper, salt, a little sweet
"a J'ram and aud a little of the water
winch the head was boiled. Into
H. gravy put the pieces of meat.
Ley i Is perfectly tender, add one
81 timber of wine. Boil six or
n3u' egg hard, chop them fine and
~. oil through the gravy. Garnish
u 'ofcemenC balls, made OF veal r
turkey, and a little of the brains
sH1' season as usual. Roll into
S' ny N boiling fat and drain.
s[D'Ile Tzst of the brains into brain
~s-&syning with salt and pepper.
~ep1 Lister, the famous Eng
p'y5IcIan, and the first to use the
pm p.'c treatment for wounds, has
~ op his connection with all hos
Preparatory, it is said, to re-
from practice entirely.