The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1894-10-23
HOUSEHOLD.
EGGS AL REURRE.

p,I the eggs six minutes, then take
.t din them for two seconds into cold
~.tar. crack and peel off the shells,
nd Law them on a hot fiat dish. Cut
,,cb egg in half lengthwise, spread
nth a little fresh butter, sprinkle with
silt and serve very hot. Eggs done in
@s manner are delicate and digestible.
EGG PLANT FRITTERs.
Take a l~arge-sized egg plant, leave
the skin and stem on and boil till ten
aer, Remove the skin and mash very
Rne in an earthern bowl with a tea
moonful of salt. Drain off the liquor
and add plenty of pepper, a large iron
noonful of -four, half a cup Of milk or
cream and three eggs. This makes a
nice batter. Drop into boiling hot lard
and fry as you would ~fritters.
WASHINGTON PIE.
One cup of butter and two cups of
sugar beaten to a cream, n cup of
milk, two te~aspoonfuls of baking pow
der, three cups of -four, five eggs,
whites and yolks beaten separately,
favor with lemon. Bake in jelly cake
tins. When cold lay one on a plate
and spread over it a thick layer of cur
rant jelly or grape jelly, then cover it
with another cake and another layer
of jelly; sprinkle the top of the third
layer of cake with a little powdered
sugar.
RECHERCHE DISH OF COD SOUNDS.
Boil some cod sounds until they are
tender, but not too much done. Take
them up and let them stand until cold.
Make a forcemeat of chopped oysters
bread crumbs, butter, yolk of an egg,
and seasoning Of pepper, salt and
grated nutmeg. Fill the sounds with
forcemeat, roll them up and skeWer
them, and lard down each side of each
roll with pork. Dredge them with
four, put them into the oven, and
haste them with butter till they are
nicely Drowned. Serve with oyster
sauce poured over them
JUMBLEs.
One pound of butter, one pound of
sugar, granulated or powdered, the
juice and grated rind of two lemons,
six eggs and -four enough to make a
8Olft dough. Cream the butter and
sugar, add the eggs well beaten, the
rlnd and juice of the lemons and flour
enough to mould them in shape with
your hands but not enough to roll.
Dip each one in cracked loaf sugar,
drop a blanched almond on each, and
press in the centre of the tumble.
Great care must be taken to prevent
burning while they are baking. The
above quantity makes a large number
Of jumOles.
POTATOES A La HOLLAND.
Cut cold boiled potatoes into dice.
Make one pint of rich cream sauce
Pu. a pint Of milk in a double boiler,
rub 10 haaping tablespoonfuls Of -four
and two of butter to a cream, add a
little Of the boiling milk and stir this
I'LL smooth; turn into the milk and
boil till thick, season with salt and a
dash Of cayenne. Put a layer of the
sauce in a baking dish, then a layer of
potatoes, sprinkled with a little minced
parsley. "a Tablespoonful will be enough
Tor a pint of sauce. Then another
layer of sauce and so on, till all is used.
Cover the top thickly with grated
cheese and bits of butter. Bake in the
oven till a nice brown.
VEAL CURRY.
Cut up about two pounds of lean
zeal into small pieces. Cut a large
onion and one large sour apple into
slices, put them into a saucepan with
a heaping tablespoonful of butter, and
SUI them about till lightly Drowned
'nen stir in a good tablespoonful of
curry powder and a tablespoonful OF
Uour. Add a pint of water and the
veal, season with salt, stir around two
VI three times to mix thoroughly and
cook gently an hour and a half, or
until the veal is perfectly tender. Add
'ne Juice Of half a lemon and stir it
round very gently. Turn them on a
noC dish and serve with q border OF
rice.