The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1895-10-29

CHILLED KIPPERED SALMON.

4G@A~A
Gus some dried salmon IN long, mar
rov pieces and broil them oFer a clear
fire. then rub them over with butter.
Season with lemon juice and cayenne
pepper and serve very hot.
FISH MACARONI.
Chop any qIanuGy of cold cod very
fine, mix with it twice its weight in
boiled tender, and three
ounces of grated cheese. Mix the whole
we'll together, put it on a dish with a
few piec+s of butter on the top. Crate
cheese thickly over it, and brown it in
aquick oven.
SAUCE PIQUANTE.
Put one gill of vinegar into a small
saucepan with a teaspoOnful of chopped
onion and two of chopped parsley add
half a pint of brown gravy, one tea
spoonful Worcestershire sauce, of
Mushroom catsup, one dessertspoOnful
Of chopped gherkins. Boil all together
about thirty five minutes.
OMELETTE AND CONFITUREs.
Well beat four eggs, add them to
two ta~blespoonfuls of cream and three
dessartspoonfuls of -four. Mix all well
together. Put it into an omelet pan
and fry it only on one side like a pan
cake. then fill it with any preserve you
nav have or fancy, turn it over, sift
sugar over 1t and serve.
RUMP STEAKS. A LA FRANOAIsE.
Broll a rump steak till half done.
While the steak is cooking, put into a
saucepan three or four spoonfuls of
gravy, q glass of port wine. a spoonful
of vinegar, a slice or two of onion and
a seasoning of pepper and salt. Cut
the steak into square pieces and put
them into a saucepan with the gravy,
and let it simmer slowly for half an
hour, closely covered. Serve with the
gravy poured over it.
POTATO CRCQUETTEs.
Wash eIgnJ large potatoes and roast
them In the oven. When done take
out the insides and mash them light
and fine. Add an ounce and a half of
butter, and stir in a seasoning of salt
and white pepper, a little nutmeg and
asprIg of parsley minced. Mix it we'll
together and bind with the yolks of
two or three eggs and the beaten white
utOnp. Make them into balls or Gro
qlett S, roll in fine bread crumbs twice
aud fry IN boiling fat. D~ain and serve.
APPLE AND ALMOND PUDDING.
Pare, core and stew TO a pulp some
good Otkng apples and place them at
the bottom of a pudding dish. Blanch
and pound five ounces of almonds with
i've ounces of sugar and stir into them
The yolks of sven we'll beaten eggs,
the gFared rind and the juice of one
large lemon. TnIcken it with two des
erspopnfuls of -four, mix all thorough
ty together, aud then add the whites
Ehiskyd to a stiff froth. Pour this
over th9 stewed apple and bake in a
moderate oven until a fine brown.
PINEAPPLE FRITTERs
MAKE a JDlck ana smooth batter with
three quarters of a pint of cream, the
yolks aud whites of three eggs beaten
separately, a pinch of salt and -four
enough 10 make it the proper consist
ency. Take the peel from the pine,
cut 1t into slices, and let them-soak in
TWO glasses OF curacao mixed with two
and one half ounces of powdered sugar,
Lor several hours. When we'll favored
with the liquor, dip the pieces into the
tnlck batter and fry them in boiling
not fat, When done drain them ON
white bloctlng paper to absorb the
grease. Serve them on a white dolly,
and sltS ~granulated sugar over them
quickly.