The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1897-04-13
HOUSEHOLD
GOLDFISH FOAM.

Goldfish FOAM.
Make q white sauce of one table
spoonful of -four, n teaspoonful of
butter and n cup of warm milk.
When smooth and creamy stir in two
tsblespoonfuls of finely shredded fish,
and the beaten white of. two eggs.
This is a good accompaniment to q
mealy, baked potato, done just to a
turn.
APRICOT PUFF PUDDING.
Oae pint of -four, one and a half
tes~spoontuls baking powder, pinch of
Esls Make the above into a soft bat
ter with a little milk. Put into we'll
creased cups a spoonful of batter,
then a couple of pieces of stewed april
cots. then another of batter. Steam
three hours and serve with apricot
sauce.
CREAM SANDWICHES.
Make nice short pastry, and roll out
rather thin, and then cut three inches
long and one and a half wide, and
bake il & sharp oven. When done a
light brown brush over with the yolk
of an egg, but lengthwise, and spread
raspberry m toform a sand wich, and
pus whipped cream favored with va
nigla, ana q teaspoonful of castor su-
gar and white of an egg beaten to q
froth on the top Of cream.
VEAL CROOUETTEs.
Buy a shank of veal. Boil until ten
der in lightly sailed water. When
cool enough pick off the meet and
chop fine; or instead, any remains Of
cooked veal will DO. Make either a
white or q breed sauce as directed.
Add the finely chopped meat, boil up
well. season and set aside to cool. Then
shape, crumb and Try. In making the
sauce, the broth in which veal was
cooked can be used in the place Of
milk.
POT ROAST.
For a pot roast, get a short, thick
piece Of the cross rib Of the beef, and
lard it with little strips of clean fat
pork. Put the pot in which the meat
IS TO De cooked over the fire, and when
it becomes hot put in the beef and
brown il, turning the meat until every
side is Drowned. Add half e dozen lit
tie onions, two tablespoonfuls Of to
matoes, M bay leaf, a little chopped
parsley, three cloves, enc dozen whole
black peppers, two garlic buds, and
enc cup OF stock. Place the pot where
the meat will Just steam and the Ii
quid simmer for three hours, keeping
the pot closely covered. One hour be-
fore serving add two carrots, sliced
thin, Rnd another cup of stock, if it is
needed. Remove the meat when done
to & heated platter and season the
sauce with salt and pepper and a tea
spoonful % Worcestershire sauce and
rub it though q coarse sieve. Pour
the sauce around the meat. The
proper way to cook a beefsteak is to
5r0I 1t; but oftentimes it may happen
that u Is not convenient to broil, and
the steak must be fried. II it ia a nice
thick s5esk this may be done very sat
latact0riy If a little thought is given
TO tLe matter. Put an iron saucepan
oTe- the fire, and let it become very
hot. then rub the pan with q piece Of
butter, and put in the steak and quickly
brown one side; then turn it over and
o7oTn the other side. This will keep
IN tie juices. Cover the pan and cook
The STEAK three minutes; again turn it
anc cook Il three minutes longer. If
The steak is not Of extra thickness the
meat will be cooked sufficiently in that
.ent1 Of time. Pace the steak on q
not platter, spread it with butter, sea
son "lsh SALT and pepper, and serve.