The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1895-05-14
HOUSEHOLD.
MACAROONS.


One quarter of a pound OF ALMONDS
,,oncbed. dried and poundedto a paste
18th two teaspoonfuls of rose water.
paot together the whites of three eggs
and half a cup of powdered sugar.
odding the sugar e little at a time.
Then add the pounded almonds and
-,iv thoroughly. Drop on creased
naner some distance apart and cook
slowly.
nro mint of milk, one pint of flour,
two eggs, tablespoonful of salt. Mix
tba silt with the -four, add part of the
milk slowly until a smooth paste is
tormed, Add the melted butter and
tho remainder of the milk, with the
boaten volks, and lastly the whites
b.oton to a stiff froth. Cook in hot
hnttered gem pans or earthen cups in
= onick oven fifteen or 20 minutes, or
till thew are brown and we'll popped
over.
STIRRED EGGS.
Five eggs. five teaspoonfuls of cream
or milk, a piece of butter about the
si,a of a large b%utternut, one half tea
sDoonful of grated onion, a heaping
teaspoonful of minced parsley salt and
peppe to taste. Beat up theyolks and
the whites togeather, add the milk.
Put the butter into a small saucepan,
and when hot add the onion and pars-
ley, salt and pepper, then the eggs.
Stir constantly until the eggs set,
which will be in two or three minutes.
Serve Immediately.
TOMATO SOUP.
Put into a stewpan one quart can of
tomatoes and one pint of cold water.
In marrying pan put one tablespoonful
each Of butter and sugar, and when
brown add one large onion cut fine and
q tablespoonful of chopped parsley.
When the onion is colored stir in a
tablespoonful of flour, add all to the
tomatoes with a teaspoonful of salt
andadash of red pepper. Boil all to-
gsher slowly for half an hour. Strain
a1dServe with croutons of bread.
STEAMED APPLE PUDDING.
For the crust, take about three cups
dfour, one-half teaspoonful of salt,
Hnehalf teacup of lard, two small tea
s~pOOntuls of baking powder. Enough
milk to make a biscuit dough. Mix,
and roll out about an inch thick.
With this line amelon pudding mould,
FeserVing a piece for the cover. Pare
and slice a dozen SOUR apples. Half
hl the mould with apples, then
sprinkle with sugar, cinnamon and
butter to taste. Now cover with the
remaining crust, marking with a fork
% connect the crusts. Put on tin
cover tightly, and steam in water, not
quite up to cover, three hours.
DANDELION.
Flick over carefully, cut off the roots
anddecayed leaves. Wash thoroughly
lltlng the dandelion from one pan of
water to another, that the sand may
cleft IN the water, and change the
water till it is clear. Let them soak
u cold water an hour, drain and
atoW them into boiling water and
Sat Boil half an hour or till tender,
Ien put them into a colander, press
%em to extract the juice and chop
@emhne. For half a peck of dandelion
put heaping tablespoonful of butter
Io a saucepan, When melted sprinkle
alevel teaspoonful of -four, one-half
~0spoontul of salt and a little pepper.
Nv IN the dandelion and let it heat
IOugh Garnish the top with slices
n7ru boiled eggs, or serve cold with
0ucn dressing. Dandelion is con-
mUerea a very healthy green in the
tpllng' The cultivated dandelion that
ruo" found in market is lees bitter
U0u The wild. and more delicate.