The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1895-07-16
HOUSEHOLD
SOUPS.

s0lDs are easily A"
S,.t course to any dinner, and are es
Italy acceptablein summer weather.
PV' SWEET P1cKLED PEARS.
niss,Ive one pound of sugar IN a
,,ort of strong vinegar, flavor with
100 cinnamon and nutmeg; let 1t
.ore TO boil. Pare ripe, firm pears;
I.ovo the stems on, and drop into the
Drrnn. take UP in a few moments and
mt in a jar; re scald nine mornings,
Then the syrup should be thick, Put
into quart jars and seal hot.
BOUILLE.
put two tablespoonful of -four, a
,orsprt spoonful of sugar and atea,
onoonful of salt into a double boiler
md mix it to a smooth paste with a
little milk. When this perfectly smooth
add enough extra milk to make a
quart Boil for fifteen minutes, stir
ring frequently. Serve with little
sipDlets of well Drowned toast and a
dash of red pepper.
CRAEM OF CLAM SOUP.
Two quarts of CLAIMS, two quarts OF
milk. one pint of water, two table
~spoonfuls of butter, two tablespoonfuls
of corn starch. Boil the CLANS in the
pint of water half an hour. Put the
milk on in double boiler, thicken with
the cornstarch and boil ten minutes,
stirring constantly. Then add the
clans and liquor, the butter and pep
Der and salt to taste. Let it boil all
together two or three minutes, strain
and serve.
SWISS SOUP.
One quart of milk, a little chopped
onion, one tablespoonful of -four, salt
and pepper to taste, two eggs. Put the
milk on to boil with the onion; rub the
four smooth with a little cold milk
reserved from the quart, and add to
the milk. Boil for about ten minutes,
stirring often; season with salt and a
prinkling of cayenne. Beat the eggs
light and put Tito the tureep, pour the
boiling-soup over it, and serve at once
with sipplets of toast.
OYSTER OMELET.
Drain a dozen small oysters, cut into
small bits, season with salt and pepper.
Stir a teaspoonful of -four in one of hot
butter, then add the oyster liquor, hot,
and stir until free from Jumps. Stir
this into the oysters, and when par
tally cool, add the beaten yolks of
three eggs, and then gently stir in the
stiff whites. Turn at once into a hot,
outtered frying pan, and when lightly
Drowned on the under side, set in the
oven a moment to cook slightly or top.
Garnish with sprigs of parsley, cress or
celery.
TO WARM OVER BEEFsTEAK.
If pieces of beefsteak are left over
rom breakfast or dinner, keep them in
the refrigerator until you have enough
Tor meal. Then cut them into neat
little pieces, put them into a saucepan,
cover them with hot water and let
them simmer gently for an hour or
two. Add an onion minced, with
plenty of salt and pepper and the juice
OF half a lemon. Thicker the gravy
With a little -four Drowned in a table.
spoonful of butter. Add, if you choose,
Tablespoonful of Worcestershire sauce
and your effort to economic will be
GRO Rned with success.
CREAM OF TOMATO SOUP.
Add to a pint of water ten medium
sized tomatoes, OF a quart of canned
tomatoes, a tablespoonful of sugar, E
abay leaf, a slice of onion and two O,
three sprigs of parsley. Boil all to
gether fifteen or twenty minutes, adj
half a teaspoonful of soda and strain
Fat one quart of milk into a doubl
boiler, thicken with u heaping table
Spoonful of corn starch, and boil tel
minutes, stirring constantly. The
and a little salt, asprinkling of cayenn
pepper, a heaping tablespoonful @
outer cut in small pieces and the tt
mato mixture Let it get thorough,
heated through, but do not allow it t
ooll, as it would be apt to curdle
serve with toasted bread. This brea,
should first be cut in thin slices, thel
outVered, cut into little squares, place,
ma pan butter side up, and browne
ma quick oven.
A DELECTABLE DISH.
I8ke-preterably a couple of hour
|oFe 1t Is to be used-a batter of on
ON'eh egg, half a cupful of milk,