Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1879-01-09
THE HOUSEHOLD.

A'ooo VA. &c CSsSS Will TWO pDulluS OF sugar.
then pour on the boiling milk, stirring all
the time. When nearly cold, stir in tea
cup OF wet yeast and flour to make stiff
batter Next morning, when the batter is
quite light, knced in flour to make soft
dough. Let it rise again till very light, roll.
cut in strips and try in hot lard. 10 our.
taste the salt in the yeast and butter is suffi->
cient, without adding the teaspoonful the,
recipe calls for.
Whsstles.-Half pound Of white sugar.
quarter pound Of butter and six eggs. the
whites and yolks beaten separately. Stir,
the sugar and butter to cream, then add
the eggs previously beaten, and sifted flour,
to make thick batter. Flavor it with rose.
water if you like. Drop the mixture by the
large spoonful onto buttered paper. The
mixture should be dropped several inches
apart and spread out thin. Bake them till
of light brown on board, which will not
take more than five minutes. Lay them ON
moulding board that has white sugar
sprinkled OH it. Roll them on stick while,
warm. When cold, fill them with any kineh
Of thick jelly. 4
Beeas our Way.-Soak them over night,
then boil in fresh water until very nearly
done and tender, adding more hot water cc-
casionally to keep them from getting too
dry. We do not like them very greasy, So
small piece Of sweet picked pork, as we
happen to have it, is cooked with the beans.
When all is done we take out the meat and
run the beans and li4uer through seive,
thus Kidding them Of the skins, which we do
not like. And when we want baked beans
we fiji a small tin pan with this bean pulp
and Juice. place few bits OF butter on the,
top and brown and bake ID for dinner. Some,
might prefer slices OF the boileeA pork OH
top; anyhow, the btater is change,
Baked CHicke, Pse.--To make the crust,
one and one-halfa pound Of butter to every
pound of flour and three teaspoonfuls Of ba-
king powder; chop one-half of the butter
into the prepared flour, until it is well mix
ed in and a little ice cold water, and work
it into stiff dough; roll it into thin sheet,
and spread on one-half Of the remaining.
butter; fold it up, butter side in, and re-.
roll it; then spread ON all the butter; fold
again as before, and roll out thin; cut il
the size reqired for the pie. Line the bot.
tom and sides OF well buttered earthen
cake pun or pudding dish with The crust.
Then. to- Large, tender chicken, add al
most half pound Of salt pork, Have the
pork chopped fine, and lay on one layer of
pork; pepper it using no SALT. and cover
with pieces of chicken ! then another layer
OF pork, and so OH until the chicken is used
up. Have three hartl-hoile,l eggs chopped
up and added with the chicken. Before lay
ing on. the top crust, place few lnmps OF
butter about the top, and add water enough
to make as milsaagravy MS may be- desired.
Cut a star or other oasament on the top.
and bake for 81 ,our in slow oxen.
10. Clean Copper.-Scrub it with, salt and
vinegar first. then rinse it well off with cold
water, scrub it with sapolio, and wipe dry.
10 KasA Oil ClotAs.-Take equal parts.
Of skinned milk and warm water. Wipe
perfectly dry.
70, Polish Stoves.--Erse gill of alum wa.
ter to,2 teaspoonfils of British lustre.. Let
the stove be cold when applied,
RcnpoUiag Oil Spots From Carpets.
Spread buckwheat flour completely over the.
spot, on both. sides If you can change the.
flour night and morning until it disappears.
Polish for Oiled Furniture.-Mix / pint
Of turpentine pint of boiled linseed oil,
and pint of vinegar. This requires time.
and hard rubbing, but pays for the patience
seaaa labor,