Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1877-02-15
DOMESTIC ECONOMY.
A SERMON TO GIRLS ON COOKING.


Cooking-classes have been popular among
young ladies Of late years. But
there is no cooking-class which quite equals
in its opportunity for excellent information
that which you may find at home. Pre-
suming that | am talking to girl who has
just left school, l advise you to make use of
your leisure in taking lessons from your
mother. There is an absolute splendid feel
ing of independence in knowing how to
make perfectly light, substantial bread.
Then try your hand at biscuits, mullins,
corn bread, toast and all the different forms
into which breadstuffs may be blended.
Toast seems a simple thing enough, but it
is frequently so ill-made that it does not
deserve that name. Cruel, necessity OF
the sick room, is often a hopeless mystery
to women, who have the vaguest idea Of
how it is evolved from the raw material. Af-
ter you have mastered the bread question,
try meats and vegetables. Any bright girl
who can comprehend an equation, or form
ulate a syllogism, can overcome the difficult
ties which beset her when learning to cook.
Lucent syrups, golden cake, delicately
Drowned bread, quivering jellies, melting
creams, and the whole set Of material things
/ -gforifed, because made for loves sake and
for the good of ones dear ones, are lit ex-
pressions for any woman. The charm Of this
accomplishment lies in the fact that it i'm
parts otis owner a gratifying sense of pow
er, it bestows on her, too, the power OF
blessing and resting those she loves best.
Wherever the cook goes she takes her well
come along. One may tire of the sweetest
singing, of the loveliest poetry, Of the finest
painting, and the most witty conversation,
but of good cooking, never. Yet will be
sorry to have you contented to be only u
cook, only domestic machine. That is
not my meaning or intention. Be artist,
poet, inventor, and well-bred woman be
the most and best that you can, and add, as
matter of course, ability to keep house
we'll and to do all that good housekeeping
includes IS. S. Times.
| Superior Sponge Cake.-One pound of SUI
gar; half pound of sifted flour !; grated rintl
and juice of one lemon; ten eggs, or whites
of twelve and yolks of eight. Beat the
yolks as light us possible; add the sugar
and lemon, and beat very hard; then add
one third of the whites beaten until they
stand alona and give all a good beating
add one third of the flour, then one third OF
the whites alternately, until all are used
When the flour is put in, stir in the gentlest
manner, as beating then makes the cake
heavy. Better have some one beat tht
whites while you beat the yolks, in order to
get in the oven so soon as possible. fmadt
properly, it is very delicious.
Ha,iegated or Marble Cakc.-One and !
half cups of sugar; one half cup of butter
one and half cups of flour; half a cup o
corn starch; half cup of sweet milk
whites of SIX eggs; one teaspoon of cream
tartar, one half teaspoon of soda; mix but
ter and sugar thoroughly till very light
add first, corn starch Dissolved in milk; sec
ond, whites of eggs; third, flower.
For the Yelloao-Make the same rs white
using yolks of eggs. Drop with spoon
, white and yellow alternatly. Bake an hou
or more in good oven. Flavor with len
on extract.