The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1899-01-24

ter way OF CultivRtipg good and
amiable qualities in life, thus helping
n another. Now don't get the idea
that I want kid, gloved, elk hated,
tooth pick toed, cigaretted, dudish, aris.
t~ocratic, im~periRlistic thoughts on the
matter, but real Tar Heel notions"
something that will stick. "-Wilkie.
Dear Aunt JennGe:-Some time since
I noticed a query from absent
Friend" as to how to make good light
bread and mince meat. I meant to
answer at once but-well, one busy
woman knows how to appreciate an.
other similarly situated.
Bread.
The day before baking Cat noon if in
cool weather; if hot weather, in the
evening", cook four medium sized Irish
potatoes in three pints of water. When
done mash fine, add one tablespoonful
of salt, two tablespoonful of sugar,
stir we'll, then pour over it the water
in which the potatoes were cooked. AS
Dol as cool add yeast cake previously
dissolved in luke warm water, cover
and set in a warm place until morning.
In the morning stir it and pour
off a tea cup full to be used
as a ''stRrter" next time, then add
-four enough to make a very thick
batter, almost dough. If the sponge
seems cool set in a vessel of warm
water and it will be very light by the
time breakfast is I'VE Sift -four,
take n pint of very warm water and
stir in the Dur, then your sponge with
another pint of warm water. MIX stiff
and work well. Set to rise in a warm
place and in about an hour it will be
light. Work it slightly and let rise
again. Mould into loaves, place in the
tins, and when the loaves have doubled
their size put to bake in a good oven
for an hour.
The proportions given are for seven
loaves OF bread.
Proceed the same way for the next
baking, except in place Of using the
yeast cake, use your teacup Of
STARTER"
There is a good deal in the baking;
for me a hot fire at the start, hot
enough to turn the top of the bread a
light brown in fifteen minutes, then
the heat very gradually reduced I'M
til the hour is up. If the bread gets
too brown on top, slip a paper over it,
if the ven ie very hot slip on a pan Of
cold water.
Mnce Meat.
The neck of a beef Is decidedly best
for this purpose. Boil until perfectly
tender. Remove all fat and grlsGle,
then chop fine, Three pounds of neck
to begin with is enough. Two pounds
of dried %currants, two pounds of seed
less raisins, a quarter of a pound of
suet. Put into a porcelain kettle n
cup full each of vinegar and vic grape
juice. To this add half t~easpoontul Of
pepper, one tablespoonful each Of
cloves, salt, spice, a grated nutmeg,
two tab e%spoonfuls of cinnamon, one
cup Of butter, three of sugar and two
of molasses. This is heated slowly,
until well mixed. Then add meat and
suet, with one pint OF chopped cram
berries and three pints of chopped Rp-
pies. Stir constantly while cooking;
which will be nearly an hour, then you
are ready to make some delicious
mince pies.
Ihad no idea my little talk would be
so long, but send it hoping that it will
prove helpful to some one. Mrs. LID.
Dear AWnt Jemmie:-Now and then
We read an interesting letter, from
some sober matron in 'OUr Social
Chat" and finding therein from you a
welcome, / presume that others are
also welccme. Though silver hairs
may be seen among the brown, and
glasses worn to assist vision, yet we
come with steady step and hope for
such a welcome. Letters from the
young are much enjoyed. The read
ing Of such carries n back to youth.
full days when, as a contributor to
The Spirit Of the Age" such a lively
interest was felt. And how we looked
for its coming. This paper was pub
lished in Raleigh. 1t helped wonder
fully to develop thought and express
sion. Nothing mere Improving to the
young tnan committing ideas to paper
overlooking, correcting, and adding to
same. One thought written suggests
another. We hope for the benefit Of
each, that they will faithfully practice,
continue to improve, no forgetting the
L old nHonn aaPrnofica m kna narfnnr -