The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1895-01-29
HOUSEHOLD.
SALT FISH.

SCORCHED SALT FISH.
Take a small piece of the thickest
1T If a salt cod which has been
oated owe night in cold water. Wipe
- With a napkin and pick into long
saLes Put two teaspoonfuls of butter
20 a small frying pan, and when
Torv hot put in the fakes of fish and
hUoun a little on each side. Serve very
hot. onuD ou,oNs
Roll six large onions. Make a sauce
# n teaspoonful of -four, rubbed
smooth in a little cold milk, one table
snoonful of butter, acup of milk, and
salt and pepper to taste, Slice the
lions nut them into a shallow baking
dish. Jour the sauce over them; cover
With fine bread crumbs and bits of
HITTER. and bake till the crumbs are a
light brown.
BUBBLE AND SQUEAK.
Ont some cold corn beef into neat,
4bin slices. Put two tablespoonful Of
HITTER into a frying pan, and when
hot Law in the slices of beef well pep
nored and cook slightly on both sides;
add some cold boiled cabbage, chopped
fine and well seasoned with salt and
red pepper, and a tablespoonful picked
cucumber and onion mixed. Let it all
get thoroughly hot and serve at once.
SOUR MILK MUFFINs.
To a pint of sour milk put N IN
beaten egg, a little salt, a teaspoonful of
soda and one of butter melted with the
soda in a teaspoontul of hot water.
Make rather a thick batter and beat it
well. Have the griddle of a moderate
heat, grease it and also the rings, lay
them on and fill them only half full of
the batter. Increase the heat a little.
In about eight minutes turn them and
let them lie three or four minutes lon
ger. To turn them without splitting
requires some ~dexterity.
SHANK SOUP.
When you buy a shank have the
butcher cut it into several pieces and
split open the thickest part of the bone.
Boil it three or four hours and set it
aside. The next day remove the fat,
and if you do not wish to eat the meat
in the soup take that out. Strain the
soup. Cut up fine an onion, two or
three potatoes and a turnip and put
into the soup. Simmer together until
the vegetables are tender. Half an
hour before dinner add a little pow
dered sweet m~arjoram, catsup and
some salt.
FRIED OYSTERS WITH CREAM SAUCE.
Take large oysters, wipe them per-
tectly dry and fry them in a little but
ter a delicate brown, without dipping
them in either egg or bread1crumbs.
Toast some slices of bread a golden
brown, butter slightly and Put on a
hot platter. Lay the oyster when
fried on the toast. Take enough cream
tOcover the oysters or soak the toast.
Put the cream on to boil in a double
boiler, thicken with a little -four wet
with a little cold milk, add a small
piece of butter just as it begins to boil,
and just as you take it from the fire
stir in a well-beaten egg. Pour over
the oysters and serve at once.
PLAIN BOILED CUsTARD.
: Boil a quart of milk Deserving a
glib in a double boiler-or if you have
no double boiler put the milk into a
tln-pail or pitcher that will hold two
quarts and set it into a kettle of hot
water. Beat two or three eggs with
three spoonfuls fine sugar; wet three
t~easpoonfuls of corn starch in the re.
served gill of milk, then mix the beaten
egg and corn starch together and add
a little salt. When the milk boils stir
them in and continue to stir till the
custard thickens. Remove the custard
from the fire and pour into china cups
las glass will crack, or else into a cold
pitcher. Uuse what seasoning you
please. The old fashion of using CHINA
mon is economical and very good.
Boil some pieces of cinnamon few
minutes only, in two or three spoon,
tuls of water. Put some of this into
the custard and bottle the rest for fu.
ture Use.