The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1895-01-15
HOUSEHOLD.
RYE CAKES.

SAODHSONAO4
of Indian meal, one egg, and rye meal
enough to make it as thick as batter.
Bake in cups.
BREAD PUDDING.
Take a pound of stale bread and pour
owe it a quart of boiling milk. Let it
soak one or two hours, then rub it quite
fine with the hands. Add four or five
beaten eggs, a tablespoonful of CHINA
mon, or any kind of spice, two cups of
sugar, and a little chopped suet or a
quarter of a pound of butter. Bake or
boil it two hours.
LEMON WATERS.
One cup of butter, two of sugar, five
of -four, half a cup of milk, three eggs,
one-half a nutmeg grated, teaspoonful
of soda, essence of lemon. Roll the
dough thin, lift fronA the board, sift
white sugar on the board, lay the
dough in the sugar. Roll again very
thin, cut in rounds, and lift with a
broad knife, turning them over on the
pan so that the sugared side may be
uppermost.
SEAKALE.
Tie the seakale up in bundles and
put it into a saucepan of boiling water
with a teaspoonful of salt; let it boil
for about twenty minutes, or till ten
der. Drain and serve it on slices of
toast with melted butter in a separate
dish. Or trim and wash it well, tie in
bundles, put it into boiling water into
which a handful of salt has been
thrown. Boil it twelve minutes, drain
it thoroughly and put it into a sauce
pan with enough nice gravy to cover
it, and stew it until quite tender. 1t
should be sent to the table in the
gravy.
CHICKEN PATTIES.
The pattie shells should always be
ATTAINED at the caterers or bakers.
1t is very difficult to make them we'll,
and it is much less trouble aud expense
to buy them. To prepare the chicken:
Cut the white meat of a cold roast
chicken into dice. Put a generous
tablespoonful of butter into a sauce
pan, let it melt, then add two table
spoonfuls of -four and stir until
smooth, but not until brown; gradu-
ally add a pint of cream. When the
cream boils, add the diced chicken and
season with salt, white pepper, a pinch
of nutmeg and a little minced parsley.
Let it boil one minute after the chicken
is added. Have the pattie shells well
heated and fill with the chicken mix
ture. Serve on q shallow platter gar
nished with slices of lemon and sprigs
of parsley. Small button mushrooms
cut in halves are nice added to the
chicken when it is put into the sauce.
BLACK BEAN sOUP.
One pint of black beans, two quarts
of cold water, two teaspoonfuls Of salt,
six pepper corns or quarter tea
spoonful of cayenne, two or three whole
cloves, two small sprigs of parsley, a
stalk of celery or a little celery salt, a
little summer savory, sweet marioram,
thyme and two bay leaves, n large
onion, a slice each of carrot and turnip
and two heaping tablespoonful OF but
ter. Soak the beans owe night. In
the morning poor off the water and put
them on to boil in two quarts of cold
water. Cut up the vegetables fine and
fry them fifteen minutes in one table
spoonful of the butter. Put them, with
the herbs and spices, into the beans and
simmer four or five hours. Add more
cold water as it boils away, about half
a cupful every half hour, leaving when
done about two quarts. Rub the beans
through a strainer. Put the soup on
TO boil again. Put the remaining table
~sDoonful of butter into a small sauce
nan: when hot add the -four and cook
until smooth and brown. Add it to the
boiling soup and cook fifteen minutes
LONGER season with salt and pepper.
Pnf the yolks of three hard boiled eggs,
cut thin. a lemon cut into thin slices,
and each slice into four pieces, a pinch
of CAYENNE, and a glass OF sherry into
the tureen, pour the boiling soup over
them and serve at once. Half a dozen
forcement balls are an Improvement,
but it is very good without,