The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1894-12-18
HOUSEHOLD.
SCOTCH EGGS,

Boil five eggs very hard, take off the
shells. and cover over the whites with
a veal forcemeat, highly seasoned.
Brush them over with the yolk of a
beaten egg, breadcrumb them and fry
them a nice brown and serve them
whole with a little good gray in the
dish.
BATTER FOR FRYING FISH.
Beat up an egg thoroughly, and then
beat in -four enough to make the bat
ter very thick, so that enough of it will
adhere to the fish dipped into it before
frying. Add a little salad oil, and a
little nutmeg and mace, if the flavor
of spice is liked. Dip the fish into this
batter, and put each piece as dipped
into the boiling lard or oil.
HAM TOAST.
Gut some thin slices from a stale
loaf. toast them and cut them into
square pieces. Put the yolks and
whites of two beaten eggs into a stew
pan with an ounce of butter, Stir
them two minutes over the fire.
Spread them over the toast and lay
over them a sufficient quantity of cold
MIN or tongue, grated or minced to
v the eggs. Serve very hot.
TO sAUTE.
To saute anything means to fry 1t
quickly in a small pan uGith aUery little
butter, oil, lard or drippings, doing
one side at a time. Two spoonfuls of
oil will be enough to saute a small
chicken in. The art of sauteing well
consists in doing it quickly, to keep
the gravy and succulence in the meat.
It is an economical mode of cooking
small things of every kind of food. 1t
is very different from frying, which is
really boiling in hot fat, and requires a
far greater quantity of butter, oil, etc.,
for its performance.
HOW TO FRY.
Cooks should always have two fry
ing pans, and a third, not much bigger
than a large plate, for omelets, fritters,
etc, if they have no saute pan. The
pan must be kept d~elicately clean and
nice; the butter, dripping, lard or oil
in which the fish, meat, ETC., is fried
must always be boiling hot before the
meat is put into the pan The rule is
that a sufficient quantity Of fat must
be thus heated in the pan to owe the
steak, chop or whatever is to be fried,
frying being actually boiling in fat
instead Of water. Mutton chops do
not require any fat in the pan with
them; they have enough in themselves.
but they must be often turned and
moved about to prevent them from
burning. Of course we speak only of
chops cooked plain, viz without being
egged and bread crumbed. Cut and
skin the chops nicely, and season 1t
with q little pepper before putting it
in the pan. Lamb outlets and lamb
chops must be egged and bread
Crumbad twice, in order to look we'll.
Steaks should be cut three quarters of
an inch thick for frying, and should
be peppered, but not have salt put on
them before they are cooked, as it
makes them hard. When done, a
little salt is sprinkled lightly over
them. Outlets a la maintt IN and
mullet are fried in buttered paper
covers. The first process in frying is
to put enough dripping or butter in
your pan to cover the chop or steak
when the butter is melted. Then the
fat must made to boil in the pan, and
when at it's greatest heat the substance
to be fried must be plunged into it. The
pan must then be lifted from the fire
for a minute or two to prevent the out
side from getting black before the in
side is done. Fish must be well dried
before frying, in a cloth we'll sprinkled
with -four, or first they may be wiped
well, thoroughly dried and dreged with
four. Taen egg is we'll brushed over
them and fac bread crumbs is
sprinkled ever them. The fat should
De at boiling point (when it will no
longer hiss or bubble) before the fish is
put in, and it should be we'll covered
by the liquid butter, or oil, which, by
the way is much the best for frying
1sh, bu. of course it is expensive. Lard
and drippings are also used. The fry
ing pan should never be left for a
moment till the fl h is done.
The pin machines, of England, Hol-
'and and Germany turn out an aver
age Of 90 900, 900 pins for every work
Jay OF the year. At Birmingham one