The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1896-11-17
HOUSEHOLD
FRIED ICE CREAM.

AAC AAS@SOAS4~ HOAC44SS ~ Wiz 90
caIience of the following novel dessert:
\ small, solid cake Of ice cream is en-
veloped in a thin sheet Of pie crust,
and then dipped in boiling lard or but
ter long enough to cook the outside
covering to a crisp. If served immed-
lately, the ice cream is found to be as
soIidly frozen as when it was first pre-
pared. The process Of frying is so
quickly accomplished, and the pastry
Is so good a protector, that the heat
has no chance to reach the frozen
cream. Another novelty is baked ice
cream which has a meringue top.
HOT POT.
Take half a pound Of steak, Or, if
preferred, thre8-quarters of a pound OF
neck chops; cut them into neat pieces,
but not too small. Peel one and a half
pounds of potatoes and two large
onions. II possible, have a large jar
with q lid. Fut a layer Of the meat at
the bottom Of the jar, then a layer Of
sliced onions, next a layer OF sliced Pc
tato; sprinkle over a little flour, pep.
per and salt, then again a layer OF
meat, then onion, and so on till the jar
is nearly full; end with a layer Of po-
tatoes, not sliced, but cut in halves,
unless they are very large, then cut
them in quarters. Sprinkle over with
-four, pour half a pint of cold water or
stock in the jar, put the lid ID and put
it in the oven. When it is nearly done
remove the lid and allow the potatoes
to brown. This makes an excellent
dish for a cold or chilly autumn day.
OYSTER SAUCE.
Oyster sauce is a desirable accessory
Of many dishes of meat, and may be
either white or brown. White oyster
sauce is made IS follows: Put the
oysters in a saucepan, and cook for
five minutes; drain them and PLACID in
q balm marie, having reserved their
Juice in a bowl. Then put four ounces
of butter into a saucepan, with two
ounces of butter into a saucepan, with
two ounce Of -four, a little cayenne
pepper and salt. Stir these we'll to,
gether, while moistening with the
oyster juice and some rich cream Stir
the sauce on the fire, keeping it boiling
for ten minutes, and then pass it
through a fanny on the oysters,
which have been kept hot in the balm
marie. Brown oyster sauce is prepared
in the same way, only instead Of cream
substitute an equal quantity of brown
gravy. Th3s gees particularly
well with a beetsteak pie, broileds slices
of Goldfish and various plain meat
dishes.
APPLE s~HoRTCAKE.
This is not so we'll known as straw
berry shortcake, but it is equally good
when well made. The above prap3ra-
ton of apples makes a particularly de-
licious one. The usual directions for
the shortcake part result in the plain
est of soda biscuits; but this is a great
mistake, as such dishes are not sup
posed to be ~concocted with a single eye
to the benefit of the nursery. What is
needed is a reasonably plain pie crust,
which, by being handled like puff
paste. can be made very nice. This
paste should be rolled into two thin
layers and lightly baked on a jelly tin,
placing one on top of the other, but be-
ing careful not to press them together.
When baked they can be separated
with much greater cas- than if made
into one cake and pulled apart. The
rich apple sauce should then be liberal
ly spread between the two layers of
crust and on top, and served with
cream.