Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1878-10-17
THE HOUSEHOLD.
RECIPES.

Cottage Cseese.-When the milk is nicely
clabbered put it on the stove and let It re-
main until well scalded, but do not allow it
to boil. Pour both the curd and the whey
into bag made of cheese cloth and suspend
it until we'll drained, and the curd is left
quite dry; turn this latter into a pan and
add salt, a bit of butter, and enough sweet
cream to make quite moist. 1t can be mold
ed into little balls, or putinto a glass dish
without further preparation.
Soda Coohaes.-1 lee-tourths Of teacu
of butter; two cupfus of sugar; two eggs; a
grated nutmeg; one small teaspoonful of
soda, dissolved in a tablespoonful of sweet
milk; two teaspoonfuls of cream tartar, in
flour enough to make a soft dough. To
make: Rub the butter and sugar together
until light; add eggs without beating, then
the spice and soda. Beat few minutes be-
fore putting in the flour, then handle as lit
tie as possible. Do not knead. Roll rather
thin; cut into shape; bake in a hot oven. If
liked soft, take the cookies from the tins as
soon as baked; put in d jar, and cover close
ly.
Ginger Snaps (Ercellent) ).-One teacupful
Of melted butter; one teacuptul of brown SUI
gar; one teacupful of dark moasses; one
teaspoonful Of ginger; one teaspoonful of
soda iii a large spoon Of hot water. Flour.
to make a stiff dough. Roll thin, cut into
small cakes, and bake in q quick oven. Ia
bic syrup is not as good as common molass-
es for ginger snaps.
Rahing.-In baking, see that the furnace
or oven is properly heated; some dishes re-
qure more heat than others. Look at the
object in process of baking from time to
time, and especially at the beginnings turn
it around, if necessary, in case it be heated
more on one side than on the other, to pre-
vent burning. In baking meat and fish, be-
sides keeping the bottom of the pan covered
with broth OF water, place a piece of butter
ed paper over the object in the pan. 1t not
only prevents it from burning, but acts as q
selfbasting operation, and keeps the top
moist and juicy. If the top of Il cake bakes
faster than the rest, place piece of paper
over it.
tS1eoao Puddings. Cover one-third of a
package of ge!atine with little cold water
and when sofiened, stir into Il pint of boil
ing water, add one cnpful OF sugar, or sugar
to taste, and either the juice of two lemons
or half teacupful Of wine; when cold and
beginning to thicken, add the wel-beaten
whites Of the eggs. Beat all lightly and
smoothly together, pour the mixture into
a mold, and set away until hard Serve in
the centre Of d deep platter with boiled
custard poured around, made with the yelks
of three eggs, one pint Of milk and half a
cupful of sugar.
J. Boilspg.-This is the most abused branch
: in cooking. We know that many wel-mean-
} ing housewives. and even professional cooks
boil things that ought to be prepared other
wise, with view to economy; but IA great
f many Go it through laziness. Boiling re-
qures as much care us any other branch,
J but they do not think SO. and therefore in
} dulge ia it. Another abuse is to boil fast
: instead OF slowly. Set a small ocean Of wat
J er on !; brisk fire and boil something in it as
: fast as you can; you make much steam but
: do not cook faster, the degree Of heat being
1 the same as If yon were boiling slowly. i
J the object you boil, and especially boil fast
t contains any favor, sou evaporate it, ant
: cannot bring it back. Many things are
. spoiled or partly destroyed by boiling, sucl
us meats; coffee, etc. Water that has been
; boiled is inferior for cooking purposes, Its
gases and alhali being evaporated.
Hard Sauce J4or Puddiag.-Stir to cream
itl,