Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1877-02-22
DOMESTIC ECONO MY.


Graham Bread.-One cup of sour cream,
one cup OF buttermilk, one-half cup of mo-
[asses, one teaspoonful of saleratus, one tea
spoonful of salt, and Graham flour enough
to make stiff batter. Put the mixture In
a two-quart basin and set in steamer and
steam four hours.
Johnnie Cake-One pint corn meal, two
of sugar, and little salt. Mix
altogether through a sieve; then add two
eggs and one pint of sweet milk. Stir we'll
and bake twenty minutes.
Fried Cakes.-One cup of sugar, one cup
of milk, one quart of flour, three tablespoon
fuls of butter, two eggs, three teaspoonfnls
of baking powders, one-half teaspoonfnl of
soda.
Carbonate of ammonia Coohies.-One ounce
of carbonate of ammonia, two teacups OF
sugar pint of sweet milk, flour enough to
roll out thin.
Cream Sponge Cahe.-Break two eggs into
a teacup, beat well, then fill up the cup with
thick, sweet cream; add one cup Of flour,
one teaspoonful Of cream tartar, hall tea
spoonful of soda.
Jelly Rolls.-Three eggs, half a cup of
sugar, one cup of flour, one and half tea
spoonftlls of baking powder, the whites Of
four eggs, two-thirds of a cup of pulverized
sugar, half a cup of flour, half a teaspoonfpl
of baking powder, little salt.
Cocoanut Cake.-TWo eggs, ,one cup of white
sugar, half a cup Of sweet milk, quarter
of cup of butter, one and a half cups OF
flour, one and half teaspoonfuls of baking
powder. Bake in moderate oven in pans
one inch deep.
/ 10 prepare the dessicated cocoanut, beat
the whites of two eggs to a stiff froth, add
one cup of pulverized sugar and a eocoanut,
after soaking it in boiling milk. Spread the
mixture between the layers of cake and
over the top.
Batter Puddimg.--One pint of sweet milk,
four eggs, four tablespoonfuls, of flour;
beat the yolks of the eggs well and stir into
the milk mix the eggs and milk gradually
with the -four; add little salt; whisk the
| whites of the eggs very stiff and stir lightly
! through the mixture; butter pudding
| dish pour in the batter and bake in quick
| oven, or bake in cups; when done, send 10
| the table hot, and eat with wine sauce,
lemon sauce, or whipped cream.
| Lemon Pudding.-One pint of fine bread
crumbs, one quart OF sweet milk. one cup
of sugar, yolks of four eggs, grated rind Of
one lemon; beat the yolks well; add the
other ingredients, with a little salt; pour
into well buttercd pudding-dish and bake
until done. When the pudding is cold, beat
the whites of the eggs to stiff froth add
one teacup of pulverized sugar and the juice
of one lemon; spread this on the pudding;
put it in the oven, until tits a delicate brown.
| TO be eaten with cream.
Potato P4dding.-Beat well together Al
ounces of mashed potatoes free from lunps)
four ounces of butter, four Of sugar, five
eggs, the grated rind of small lemon, 4
pinch Of salt; add a small teacup of sweet
milk; pour the mixture into well butter
ed pndding-dish pour little clarified hut
ter on the top, and then sift plenty of white
sugar over it. Bake in u moderate oven
| three-quarters of an hour.
| Spanish Caeam.-Three pints of milk, one
ounce Cox gelatin, six tablespoonfuls of
sugar, beaten with the yolks Of six eggs;
this stirred into the boiling milk. Beat tho
whites and stir them in last. Flavor to the
taste. Soak the gelatin in a little milk first
put into molds. Make the day before it is
wanted tor use.
Jumbles.-Two cups of sugar, one of but
ter, one of milk. four of eggs, one teaspoon