Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1879-08-28
THE HOUSEHOLD.

nE nUUoEnUEU.
Fried C4cum5ers Pare, cut into length
wise pieces a quarter of an inch thick and
lay in cold or ice-water half an hour. Take
out, wipe with napkin, season with pep
per and salt, dredge with flour and fry to
light brown.
Green Corn Pudding. One quart of milk;
three beaten eggs; one dozen ears Of corn
grated; one tablespoonful each of butter
and sugar, and little salt. Bake in COW
cred pudding dish one hour
Sour. Milk Coke,-One cup Of milk. one
cup sugar, one-half cup butter, five cups of
flour, one egg, one teaspoonful soda, one
half cup of chopped raisins. Spice.
Plai,, Pastry.-One quart of ssifted flour,
one-half pound Of good lard chopped up
very fine with flour; chop it in with chop
ping-knife until it is possible to make it,;
wet it with one small teacnpful ice-cold
water; this will make a stiff dough make
the dough into shape, roll it cut thin, spread
good butter over it, fold it up butter side in,
and roll it out thin again; repeat this fold
ing and rolling until one-half pound Of
good butter is used up.
! Bread Pudding. Half a pound Of stale
bread soaked Ia warm water for ten minutes
| and then Wrung in clean cloth, one quart
OF milk, four eggs yolks and whites well
beaten together, two ounces Of butter, one
even teaspoonful Of salt, half pound OF
well washed and picked currants dried in
towel, one coffee-cup light brown sugar and
4 grated nutmeg. Mix well butter the
pan and bake for three quarters Of an hour
in hotpyen. Cost, about thirty cents and
is quitcsufficient for eight people.
1omdto Salad. Take Oh the skins with
sharp Knife, cut into thin slices and lay in 4
salad-bowl. Make q dressing by working
teaspoonful each Of salt and made mustard.
half a teaspoonful Of pepper, the yoiks Of
two hard boiled eggs, with two tablespoons
full OF melted butter; then whip in with .
fork five tablespoonsful Of good vinegar.
Pour over the tomatoes and set On ice or
where it is cool for an hour before serving. III
ScaIloped Tomsatoes.-Peel and cut into
slices one-fourth of an inch thick as many
ripe tomatoes as you wish to fill your bak-
Ling dish; put into the dish, first, 4 layer of
tomatoes, seasoned with butler. pepper and
salt, then layer Of bread crumbs, and SO
alternate until the dish is nearly full, having
bread crumbs last; cover and bake half nm
hour, then remove the cover and bake
brown.
Tomatoes and Coa7s.-Peel and cut into
slices eight large tomatoes, cut and scrape
the corn from halfa dozen ears and mince
one medium sized onion; mix together and
stew half an hour. Season with butter,
pepper and salt, and simmer Is minutes
longer.
English Mired Pickles.-One-half peck of
small green tomatoes; three dozen small
cucnmbers two heads Of cauliaower; one
half peck of tender string beans; six
punches Of celery; six green peppers, and a
quart of small, white onions Chop the veg
etabes quite fine, sprinkle with salt and let
stand over night. To six or seven quarts of
vinegar add an ounce each of ground cloves,
allspice and pepper, two ounces of tnrmeric
and one-fourth pound ofmustard seed. Let
the vinegar and spice COME to boil, put in
the vegetables. and scald until tender and 4
! little yellow.