Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1876-12-07
DOMESTIC ECONOMY.


of butter milk, Il teaspoon sacratus, tea
spoon salt. Mix soft.
Cream Coohies.-1 cup sugar, | cup rich
sour cream, teaspoon saleratus, a little salt.
nutmeg. Mix as little as possible, and Just
stiff enough to roll out.
.&luer Cahe.-Whites of 6 eggs. cup but
ter, 2 cups sugar, cup sweet milk, l tea
spoon cream tartar, teaspoon soda,, nearly
3 cups sifted flour Dissolve the soda in the
milk. and mix the cream of tartar in the
flour. Flavor.
Gold Cake.-Use the yoll1s instead of the
whites of the eggs then make the same as
Silver cake.
Wedding Fruit Cahe.-16 eggs, the yelks
and whites separated 2 Tbs. brown sugar
with the yelks, Tbs. butter, Tbs. raisins, 2
Tbs. currants, 1b. citron, q teaspoons sal
eratus, dissolved in J glass brandy nut
megs, three tablespoonfuls cloves,
3 tablespoons cinnamon, 2lbs. flour.
Mix one-halt of the flour with the fruit, then
stir into the cake. Beat the whites of the
eggs to froth, then put in little of the
troth, and the remaining 1b. of flour, each al
ternately till it is all in.
Feeling confident that some farmers
daughter will try the last recipe during the
coming winter, take this opportunity to
wish her success with the cake, and in her
new relation all the happiness mortals are
allowed.-Mrs s. c. IN R,tral NeaU- Yorker.
Ho1o to Make the Tea Go Farther.-A meth
Cd has been discovered for making more
than the usual quantity of tea from any Civ
en- quantity of the leaf. The whole secret
consists in steaming the leaf before stepping.
By this process, it is said, ii pints of good
quality may be brewed from one ounce OF
tea.
Bread Cakes-A loaf of bread soaked in
milk or milk and water over night. In the
morning stir in a teaspoonful of flour, two
eggs beaten till light, small piece of butter,
teaspoonful of soda, and a little salt. Mix
. very smooth, and drop from spoon upon
: the griddle.
Bread Bahing.-I heard man say, not
long ago, that making good bread runs in
families. People may easily think so when
they see the heavy, unwholesome stuff,
5 which some housekeepers habitually pro-
, duce, which it is SANDER to call bread.
: give my way Of making the genuine article;
AT night take luke-warm water, according
to the quantity of bread required, and stir in
t flour till it is about right for pancakes, then
e stir in teacup of lively yeast, cover it and
: set it in some moderately warm place, to
e rise. In the morning it will Delight. Then
F mix up hard, kneading it well. Return the
It bread to the pan and let it rise, when light,
i mold it down, repeating this three times
0 Then make into loves and, when sufficiently
o light, bake carefully. Good dough may be
d spoiled in the oven, by too hot or too slack
II fire. The molding-down process may seem
e like too much trouble, but it is not in prac~
G. tice. The addition of some warm milk.
n when the bread is mixetlup hard, makes the
bread whittier and more tender, but 1t also
n dries ND sooner. The season makes some
N difference about the trouble ofmaking bread
s. AS in winter it is harder to keep the sponge
e, of the right temperature. One of the best
;e bread-nakers know. uses small pall to
ii mix her sponge in and then hangs t''e
re nail from wire over the stove, which keeps
h. it warm and makes the rising speedy. IL
Id very cold weather it is best to mix sponge
r. in the morning. unless one has house tina
ed keeps moderately warm through the night
Formers Wife IN Reval Ne,e- Yorher.