Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1878-10-03
THE HOUSEHOLD.
RECIPES.

"i'oi' III Soou eaCng STATE; place the corn,
COO and all in vessel and pour boiling wa
ter over it; let it remain in the hot water
three TO 1lve minutes, then cut the corn
from the cob, put layer of corn then a Law
er OF salt in large stone jars; when full
weight down; keep adding LAYERS as the
corn sinks down i'll the jar; the salt makes
brine without water; when used, soak all
night in clear cold water.
Boaled C~stard.-BoiI one Quart OF milk.
take from the fire and let stand five minutes
to cool; then stir in gradually weu-beaten
eggs (the yelks only, and / pound of white
sugar; set on the fire and stir until il thick
ems, but do not let boil. Flavor with vanil-
la Or lemon.
Saoaoban Cahe.-Use l cuptul of pulyeriz-
eel sugar, cupful of butter, ] cupfnl of
sweet milk, cupfuls OF flour, the whites of
eggs, teaspoonful of soda, | teaspoonnl
OF cream tartar, sifted into the flour. Beat
tee butter and sugar thoroughly together;
add the whites beaten stiff, then the -four
and milk, and soda last. Use the yelks with
the same quantity of ingredients as in the
above, and you will have a better cake. The
two kinds look very pretty together in {.
cake basket
Rules for Cake.-Have the ingredients all
measured and prepared, and the tins but
tered before mixing the materials. Sift the
cream OF tartar, or baking powder, well in
TO the Hour; dissolve the soda in the milk.
or, II no milk is used, in little warm water.
roll the sugar; beat the butter to a cream !.
NIX the butter and sugar together; beat the
yelAs and Whites Of the eggs separately.
When fruit is used, it must always be added
the last thing, and dredged with flour to pre-
vent Its falling to the bottom. Cake to be
lght should be baked slowly at first. until
the batter is evenly heated all through. Cake
Is very much more delicate made with pul-
verized sugar than when made with coars-
er kind Eggs will beat lighter and quicker
II they are put into basin of cold water for
nall an hour before using, but with the Won
derful Dover beater it is not necessary,
French Cake.-Take i cupfuls OF pulyer-
lied sugar, 4 eggs (yelks and whites beaten
separately and welD / cupful OF cold water.
2 cupfuls OF flour, | teaspoonful of cream of
tartar. and teaspoonful of soda. Nice to
ea1 with ice-cream or berries.
Centennial Broaoa Bread.-Fill a larra
bowl J full of water, a little warmer than
tepid; add teaspoonful of salt, and stir in
shorts little SITTER than pancake batter:
cover, and set where it will keep warm with
out scalding till light; then turn into large
basin. Add pint of lukewarm water. ! a
teaspoonful more salt, with tablespoon
tuls OF good brown, or coffee sugar, and stir
in Graham flour till as stiff, not as stiff as it
can be made, but as it can be conveniently
made with spoon. Qf made too stiff the
bread will be dry.) Grease the tins. turn in,
dough, smooth over the top with, knife or.
spoon; set again to rise. and, when suffI~
GENTLY light, bake ia a tolerably hot oven
an hour OF more. according to ths,size of the
loaves. This, quantity will make large OF
2 small loaves.
| Necaolssaa Cake.-,Fhe whites of l5 eggs.
Ii pounds of sugar, Il pounds of -four z of
| a polintf of butter, beat together; III yelks of
eggs.3 cups of sugar, cups of flour, i
poEnd of butter, l teacup of buttermilk. |
teaspoon of soda, u pounds of raisins, !
cnrrants, pound dry citron, ] cup of BRAN
| dy. nutmeg. Add of the white batter with
fruit batter. Bake in inch pans and ice to-
| gether in alternate layers. This calls for
hof EACH.