The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1894-08-07
HOUSEHOLD.
CAULIFLOWER.

OAOA2E IN" n
Lay them top down an hour or two
in cold salt and water. If they are
strong pour off the water when they
are half done, and add fresh boiling
water and a cup of milk. When done
drain thoroughly, put in a deep dish,
and turn owe it some drawn butter,
can never be made with boiling water.
WHORTLEBERRY CAKE.
One-half cup of sugar and butter
melted, one and a half cups of milk,
two eggs, two teaspoonfuls of baking
poWder sifted with the -four. Flour to
make a stiff batter. Put in the melted
butter just before the -four. Lastly
stir in a cup and a half or two cups of
vhortleberries. Bake in sponge cake
tins half an hour.
OIL PICKLES.
Peel and slice the cucumbers a little
thicker than for the table, sprinkle salt
through them, and let them stand two
hours. Then press all the water out,
and mix red pepper and mustard seed
through them. Take cold vinegar
enough to cover them, add allspice
and cloves; heat the vinegar and pour
over the cucumbers hot. Let it stand
until cold, then add good salad oil to
taste.
BLACKBERRY JAM.
To every quart of blackberries allow
apound of the best granulated sugar
and a wineglass of brandy. Crush a
quart of fully,ripe blackberries with a
pound of granulated sugar; put it into
preserving kettle and set it over a
gentle fire for about half an hour, Or
until thick, add a wineglass of brandy
and stir it over the fire about fifteen
minutes, then put into pots, and when
cold tie them over.
PICKLED WALNUTS OR BUTTERNUTs.
Gather them when they are soft
enough to be pierced with a pin. Place
them in a very strong brine of salt and
water, and let them soak six days,
changing the brine twice during the
time EDrain them dry, and pierce each
MI: by running a large needle through
1t. Lay them in cold water for six
hours. Prepare the vinegar, by allow
ing to each gallon one cup of sugar,
Iour dozen whole cloves, one dozen
black pepper corns, three dozen all
spice. Boil together five minutes.
Place the nuts in jars, and pour over
tnem the favored vinegar, scalding
not. Repeat the scalding twice during
The week. Tie up closely, and they
Will be ready for use in a month Or six
weeks.
FISH CHOWDER.
lake a cod weighing about six pounds
and a paddock weighing about four
pounds, cut them in pieces about six
inches square, wash them clean and
wipe dry and dredge them with e little
uour. Cut into slices about a quarter
~apound of salt pork and two onions;
ny the pork a nice brown in a pot
arge enough to make the choWder in.
lake ou5 the pork and fry the onions a
Oelcate brown. Take the onions out
VI the fat. Have six potatoes cut in
'al slices. Put into the hot fat a layer
Wh8h, then put in a little of the fried
VaOn, a layer of potatoes, a little pep
Per and salt. Dredge in some -four,
AID if you like the flavor, a little
@mato. Then another layer of fish,
Onion, potato and seasoning, and con-
anue this until the fish and seasoning
ae all in the pot. Split eight hard
Isckers, dip them in cold water and
"y over the fish. Put in hot water
Suough to cover the fish, and after 1T
Coeg'ns to boil let it boil thirty minutes.
SUae ike half milk and half water. If
muK Is used the tomato should be
Omitted.
Ne greatest speed attained by sail
h. SHIPS, according to Mulhall, was
h. me James Raines, 42O miles in "a
Js%S and Flying Cloud, 412. The
svoa N'' ran 2, 28O miles in seven days,