The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1895-04-09
HOUSEHOLD.
COFFEE OUsTARD.

Boil one pint of milk with five spoon
fuls of sugar. Add a cup of very
strong hot coffee, then three beaten
eggs and a spoonful of cornstarch or
maizena, rubbed in cold milk. Stir
constantly till it is smooth. When cold
pour into cups or glasses, and just be-
fore serving ornament the tops with
the beaten white of an egg.
GINGER SNAPS.
One cup of sugar, and one of butter
beaten to a cream, three tablespoonfuls
of ginger, one teaspoonful each Of Gin
namon and cloves, n and one-halt
cups of molasses, one egg, n teas
poonfuI of soda dissolved in half a cup
full of milk, -four enough to make a
dough stiff enough to roll. Roll very
thin and bake on a tin sheet crisp and
brown.
BROILED CHICKEN.
Steam the chicken in a close receiver
for twenty minutes. By this means
all the juices of the meat will be saved
in the dish and the meat will be very
tender. About half an hour before
putting the chicken on to steam, put
the giblets on to cook in just water
enough to cover, season with salt and
pepper and boil until tender.
Then chop them very fine return to
the water and thicken with Drowned
-four. Let it simmer while you are
frying the chicken. Take the chicken
out of the steamer, turn the juices into
the gravy and stir we'll. Butter the
bars of a hot gridiron and place the
chicken on it. A few minutes over a
clear fire will be sufficient to give it a
rich brown. When done lay the
chicken on a hot platter, spread with
butter, season with salt and pepper
and pour on the gravy.
STEwED TONGUE.
Carefully wash a fresh tongue and
boil it until the skin comes off easily.
Strain the water in which it was boiled.
Wash the pot clean, lay in the tongue
with enough of the water to cover it.
Add two carrots, two onions and one
turnlp, all cut fine, two ounces Of salt
PORK cut IN dice, four sprigs of parsley,
TWO OF thyme, one of sweet basil, two
Day leaves, three whole cloves, a little
allsplce, salt and pepper. Cover close
and simmer five hours. Half an hour
before 1t Is done take out the tongue,
SEaln the gravy, and put both gravy
@lu tongue into a clean sauspan with
EumDlertul of red wine and half a
OoEtIe OF stoneless olives thoroughly
uralned.- When done lay the tongue
on not platter. Thicker the gravy
WIN a little cOrnstarch mixed smooth
mcold water. Let it boil I'D till sufi.
GENTLY thick, then pour over the
tongue and serve hot.
ANGEL CAKE.
One and one-half tumblerfuls of
6FanuLated sugar, one tumblerfuI of
uOur' eleven eggs, one teaspoonful of
cream OF tartar, mixed with the four
sI' tne flour and sugar separately four
'"es, Beat the whites of the eggs to
SsiILroth with a perforated spoon.
to out ne sugar and beat again, add one
" @sPoonfuL of bitter almond, then mix
'ne Hour lightly and quickly, or
n VIC sugar with the flour and cream
tartar and add all at once to the
so'en egg. Line the bottom and sides
mac a pan with paper, not creased,
Gut IN the mixture and bake about 40
s, ruu'es' When done, loosen the cake
and Cunu the edge and turn out at once.
the land on the side to cool. Frost
in0 up up ana sides. To make the FROST
tO9 m1bRIodS the white of one egg into a
taxi tSr turn it out into a bowl, and
add + = same measure of cold water.
and S SEe water to the unbeaten white
to moho IL IN sufficient powdered sugar
fsvosA IL OF the right consistency:
With a very little bitter almond.