The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1895-02-05
HOUSEHOLD.
FoAMING SAUCE.

Rub together till very light one spoon
full of -four, two of butter and four Of
sugar. Stir in one-half pint of boiling
water. Let it first boil up, add half a
glass of wine or brandy and a little
nutmeg.
SOUR CREAM SAUCE.
Put together a cup of sugar and a
cup and a half of thick, our cream.
Beat the mixture five or six minutes,
then put it into a sauce tureen and
CRATE nutmeg over it. This is
specially appropriate for Indian pud-
dings, boiled or baked, and for boiled
suet buildings.
TO BOIL EGGS.
Put them in a saucepan, and pour
boiling water over them, cover the dish
tight and set back where the water will
keep hot, but not boil. Let it stand
ten minutes. The effect is quite differ
ent from that produced by boiling,
both the flavor and texture of the egg
being vastly superior to an egg boiled
in the usual manner.
R0XBURY PANCAKES FOR BREAKFAST
One pint of sour milk, one egg, three
cups of rye meal, one of Indian, half a
cup of molasses, one small t~easpoonful
of soda and one of salt. Fry like dough
nuts. Take a tablespoonful of the mix
ture, and holding it low over the fat,
scrape it out with a knife in such a
way as to give it q round shape. Stir
and shake them about constantly.
BEEF SAUSAGE.
Chop one pound Of raw beef and one
quarter of a pound of suet separately.
Mix them and add half a teaspoonful
of sage, pepper and salt to taste and a
few drops of onion juice. Mix thor
oughly, make into small cakes and
dredge with flour. Put two tablespoon
fuls of dripping in q frying pan; when
hot put in the cakes, fry quickly on
both sides and serve very hot.
Triple.
Boil it till tender. When cold cut it
in pieces four or five inches square,
-four it well, grease the gridiron and
boil over g clear fire. Lay it on a hot
dish and season with salt, pepper and
butter. To fry it, lay two or three
slices of salt pork into a spider, and
when these r crisp remove them.
Dip the pieces of tripe into beaten egg
and roll in fine bread crumbs and fry
brown.
LITTLE ALMOND PATTIES.
Blanch one half pound of almonds,
dry them on a dish in the oven and
chop them fine. Beat the whites of
three eggs to a stiff froth, add the yolks
of two eggs and beat again, then stir in
a cup of powdered sugar, add most of
the almonds, reserve a few to scatter
over the tops. Line little pattie pans
with puff paste rolled very thin, fill
them with cracker crumbs and bake.
While very hot, tip out the crumbs and
fill with the almond paste, sprinkle
some almonds v the top, and bake
In a slow oven half an hour.
MINCED VEAL.
Put the bones of a cold fllet or loin
of veal, or any other bones you may
have, into a stewpan with the skin and
trimmings of the meat. .Dredge in g
little -four, pour in more than a pint OF
water, a small onion, sliced, one hall
teaspoonful of minced lemon peel,
little mace, if the flavor is liked, q bou,
quet of sweet herbs, white pepper and
salt to taste. Simmer these ingredients
for more than an hour, then strain the
gravy and thicken it with an ounce o.
butter rolled in -four; boil it up again
and skim well. While the gravy il
cooking, mince the veal, but not toe
fine. When the gravy is ready put il
in and warm it gradually; add a tea
spoonful of lemon juice and three table
spoonfuls of milk or cream if you car
afford it. Do not let it boil. Pile the
mince in the centre of the dish, and
garnish with sippets of toasted bread
and points of lemon. Place three nicely
poached eggs on top and you will have
a very pretty az well as nice dish fol-
the table.