Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1878-03-14
THE HOUSEHOLD,
RECIPES.

W soSal. IWo-LllrdS' OF cupflll OF f1Oury
TWO teaspoonfuls of baking powder, flavor.
Cut in two and put custard between.
Cocoa-'mt Pie.-Take one and one-half cup
tuls of sugar, one and one-half cupfuls of
milk, three eggs, one tablespoonful of but
ter, the rind of one lemon, and one cocoa
nut finely grated.
Sstper Cake.-Take the whites of tour
eggs, one and one half cupsful of finely
powdered sugar, one-half cupful of butter,
one-half cupful of sweet milk, three cupsfNl
OF flour, one teaspoonful of cream tartar,
one-haf teaspoonfn of soda, and flavor to
taste with lemon.
Cream Cake.-One cupful of white sugar,
two eggs we'll beaten, one tablespoonful of
butter, one half cupful of sweet mill, one
half teaspoonful of soda and one of cream of
tartar, one and one-half cupsful of flour, add
little salt, beat thoroughly and bake quick
ly in five or six round tins.
To Make Glossy Starch.-''D. G." in the
Indiana Farmer says If Sarah Scott, will .
use few drops OF kerosene oil in herstarch
and cook it well she will have a very nice
gloss, and ifshe will sponge her gros grain
silk with lager beer, and while damp press
with, a warm iron, it will look as nice as
when new.
Cream.-One and half cup of sweet milk
one heaping tablespoonful of flour, rubbed
smooth in the milk, one beaten egg. halt a
a cup of white sugar. Boil the whole to-
gether, stirring all the time until quite thick,
when cool flavor with lemon or any extract
preferred, and spread between each layer.
Orange CaAe.-Three eggs, one cupful Of
sugar, butter the size Of an egg, one cupfill4
OF flour, one teaspoonful Of cream tartar and
one-half teaspoonful of soda dissolved in q
tablespoonfulso milk, bake in three LAYERS.
put between each layer the whites of two
beaten eggs with grated rind antfjuice OF an
orange and powdered sugar.
Good Rnsk.-Two t"acups of sugar and
not quite teacup OF butter beaten together
with two eggs and one pint of milk, anaG
t1oursHfficient to make a sponge. Add yeast
and set it to rise before going to bed. Next
makeup as bread and let it rise again, then
mould into bisenits, and when light bake
them. Some cooks put in nutnecs and
brandy.
Yeast Rec5as-Boil tour large potatoes
and mash fine, add one quart of flour, boil II
pint of hops in quart ofwater, mix the
tour and potatoes with the hop water to q.
stiff batter when cold add one tablespoonful
Of salt. one Of sugar, and two yeast cakes.
When it has raised keep, in cool place and.
stir well before using; half a teacuptul for
4 sponge that will make four large loaves
IF bread.
Good psost.-Add to one pound of flour
'ne quarter of a pound of brown sugar and
/ pinch of salt. Boil moderately in two gal
ons OF pure water for one hour then re-
move it from the fire and allow it to stand
Until it becomes milk warm Bottle anti
ork. Half pint of this yeast is sufficient
or ten pounds of bread. If tightly corked
nd kept in a cool place it will retain its viz
he for a long time, and the bread made
With it is very excellent Try it.
Confectionery Cake.--Thrce cupsfii Of
ugar, one aud one-halfcup$fnl OF butter,
ne and one-half cupsfnlot sweet milk.
elks of five eggs and whites of two beaten
eparate,y whites OF three left ont for frost.
lg), one teaspoonfilll Of soda ana two az
ream of tartar, tour and one. half cupSfal OF
our. Divide into three equal parts-each
a separate tlisl.atld to one-third one eup.
II offaisins chopped tiue. one-half cuptGl
cltron, one cup.ul Of currants, one tea.
ooonful each uf cloves, cinnamon and nut.