The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1897-02-09
HOUSEHOLD

HOhSh hAD1Sh AOOEs
For a may onnaIse horse-radish sauce
hsat the yolk of n egg very light,
and stir into it three tablespoonfuls Of
salad oil, putting In q few drops at a
time unII you have consumed the re-
auired amount; then add three table
s~poontuls of freshly grated horse
radi-h, tablespoonful of vinegar,
stirring 1t in gradually, a dash of mus
tard. hait a teaspOOntul of sugar and
salt TO taste. Have all the ingredients
cold before commencing to make b
sauce, and keep it in a cold place until
required.
APPLE SAUCE.
For enough sauce for a dinner pre-
pare eight sour apples. Wipe the ap-
pIes before cutting them, then quarter,
r and pare lastly. Make a syrup OF
enc cupful of sugar, one cuptul of
water Rnu a hin shaving OF the yellow
part OF a lemon rind boiled together for
seven minutes. Take put the lemon
and put in enough apple quarters 20
sover the bottom of the saucepan and
no more. As the pieces soften take
them out at once, and add others until
all are cooked. Strain the remaining
syrup over the cooked apples, which
should Oe In as perfectly shaped quar-
tsrs as wnen unCOOked.
DEVILED OYSTERS.
Clean drain and slightly chop one
pint Of oysters. Make a sauce of one.
quarter cupful Of butter, one quarter
sUpiuI OF four, two thirds Of a cupful
Of mix and the yolk of one egg. Season
with SAIL. cayenne and lemon juice,
AID add If Used half a teaspoonful Of
chopped parsley add the oysters to
the sauce Now arrange buttered
scallop shells In a dripping pan, ana
all half full Of the oyster mixture.
Cover each win buGTered crumbs,
using one quarter cuptul of butter
melted to one cuptul of cracker crumbs.
Set the pan IN a hot oven for twelve TO
GfGeen minutes
CHE>TNUTS AS A VEGETABLE.
The large French or IIalIan cnestnuts
are USED for serving as a vegetable. To
shell the chestnUJs, and also remove
the inner XII at the same time, cash
each nuG Win q sharp knife, put into
saucepan IN which for one pint Of nuts
= Eeaspoontul or butter Is melted; stIr
them for d minute, then set Ia b oven
for five TINS makes easy
WORK OF sh6liIng anu olanchIng. Drop
$hs snelled chesgnuts into boiling salteo
water and cook until soft. Dram,
mash. mOisJeu with scalded mix,
season Win SALT and pepper and beat
uREn hgnC, OF put through .rIcer.
Serve pileu lightly on the dish. The
shestnuUs as prepared In this way look
something ike mashed and sItted COL
ored beans, and have a favor which is
extremely appointing.
BEEF PIE.
Remnants of a STEAK or roast may be
used or you may secure a piece OF beef
from the rump or sirloIn. Cut the
meat INTO small, thick slices, and cuG q
quarter of a slice of nam into shreds.
Pat the prepared meat into a spider
L add a large spoonful of butter and
q -teaspooniuI Of finely chopped onion.
Place the dish Over a hot fire. dredge a
little -four over the meat, ana cook
anti the ONION Is lightly Drowned, stir
ring AL the white TO bleed the four
with the butter. Then add 5wo poUa-
toes snced Ill and enough good stock
to make a sauce. Cover the dish and
let the Contents simmer together TWEEN
ty minutes, then season with salt and
pepper and a CeaspoontuI of Worcester.
shire auc Turn this stew into an
earthen baking dish and sprinE lie with
chopped parsley. Cover n top of the
dish With a plain pie crust rolled out
rather Lnlck and With some gashes cut
iRto 1t to allow them steam 70 escape.
Fat the dIsn IN a hot oven and bake
Nntil the crNsG is done.
Bjones-I hear you are very atten-
tive TO Miss Milyuns. How is your suit
ProgressIng9
WIgW AMY trousers are getting
baggy at the kneea-PhiIsdelphIa Re-