The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1895-11-26
Sci
OATMEAL BREAD

sc Ala one q iarG OF SuaA0I O0'0 IL
Two cups of boiling water. When
rool add one quart of -four, half a
tablespoonful of melted butter, half a
tablespoonful of salt, half a cup of
nolasses, half a yeast cake dissolved
in one third of a cup of luke-warm
water: NIX with a spoon over night;
dopoU knead. In the morning stir 1t
down. add a little more -four, put 1t In
this l t il rise and bake one hour.
FAIRY TOAST.
Take stale sponge cake, cut IN slices
half an inch thick Lay on pIatters
which you wish to serve it. Beat
tho whites of three eggs to q stiff froth,
then continue with the egg beater to
heat into one email glass of genuine
isIv. leaving CUT one tablespoonful to
mt on TOD of slices. ANY jelly you
nrqfpr can be used. Heap the jelly
frosting on each slice of cake until 1t Is
all used 10, and in the centre Of each
nut a lump of jelly on the frostiDg
Make a soft custard Of the yolks Of
eggs. 4 pint of milk made by using
0Deuuarrer of a can G. all B )rden Eagle
Brand Condensed Mllk 10 a little less
than one pint of water, and 4 table
spoonful of corn s-arch, favored with
vanilla. When cooked pour the CHS
lard around the cake, but do not pour
lion the frosting. As you serve each
aae take a spoonful of custard with it.
ORANGE PRESERVE AND JELLY.
To preserve SIX oranges to be mould
ed with jelly, free them from peel,
SEEDS and the inner white skin around
TIE loOe8. Divide each lobe into three
parts, put a cup Of wafer in q sauce
pan with a pound Of sugar, and stir
the syrup till the sugar IS all melted.
Add the oranges and boil them for
shout CEo minutes in the syrup. Drain
them. sUrIukle about O tablespoonful
Of sHerry over them and set them
away 5oc,oI. The syrup drained from
them may BE- saved 20 Use ii an orange
lie cream or any dessert. To fl a
mould WIN oranges ami jelly, first set
Tin g pan Of cracked ice. Begin by
pouring IL a haif-inch layer of jelly.
Inen euJ IN a layer Of preserved
Oranges, With a little jelly to mold them
1pjs g ana wnen this layer is hard
ait au0-nar. Continue till the mould
Etuls = rye this d Assert with white
Gke dam lily iced AM slightly fl tvOred
With ol.ser almonds The flavor Of
AIN 'nds goes e~xcelentiy with oranges
@Freacl cooks dIscov9. ed long ego.
CHOCOLATE BAvARIAN CREAM
For oae Urge m iuId OF cream use
aat a package of gelatine, one gill Of
milk, two qItrts of whipped cream.
one < Ii Ot sugar aud one ounce Of chloe
@a5e Soak n gelarIne IN the cod
Rater for two hours. Whip the
.ieam, s5rap9 the Chocolate and put
la mItk on to boil. Put the chocolate
Two t4oIespoonfuis of sugar and one of
aot water IN a sm4 all saucepan and stir
"a a hot FIRE unril SIN notn aud glossy
9lT TINS inCO the not m}lk. NV ed /
"a ,oakaa gslatine AMI the remainder
F" the suSic. Strain this mixture into
a0astn tnte Will hol1 two quarts or
more, Pace the b .sin in d pan Of ice
water, and st!r until the mixt,,ra 10
2Ild when it wilt bs,in 70 rn,.kap
Instantly begin t. sr'r IL Cae whlpoad
Cream. adding half the amount at fret
Wnau all the cream has been added
l9 the m0u Z IA cold water and the.
,cra ne cream INTO Il. Place III III
.a a..ss for au hou. or more a
srv. s.,na di5 ths mould IN topt,
Ta-ar. > - shat the cream will con-
I.U sua rldes of the mould and tur.
ltaaz 1t dish serve with wblk