Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1880-09-02
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Roberts, Sauce.-Cut six large onions into
dice, dredge them with flour and toss them
in butter until they are of rich brown.
Moisten with broth and gently simmer till
tender. Add salt, pepper, and a spoonful of
French mustard just before serving. A very
good imitation OF the French article may be
made by mixing well-ground mustard with
tarragon vinegar bat without the addition
Of any water.
Fried Onions.-To fry onions properly
they should be cut cresswise, SO as to form
undivided rings; flour them well, and fry
them in plenty of beef dripping for five or
six minutes drain, sprinkle with salt, and
serve. Fried onions form the proper ac-
compartment to broiled steak and fresh
herrings. The Turks make a delicious dish
by laying number of poached eggs on 8
thick bed of fried onions,
Onion Ttl'nover.-This is Turkish dishx
Chop six or eight onions into dice. Boil for
few minutes in salt and water. Drain. and
toss in butter until of light brown. Beat
up three or four eggs, and add them to the
onions. just as they are going to set lay
them on piece Of puff paste; pinch the
edges together as in making an apple turn
over, and bake to a nice color. The paste
must not be too thick. A few chopped
mushrooms added before the eggs makes a
very great improvement
4 Nice Dish Of Tomatoes and Meat-Take
any cold meat you may have, and mince it
with an onion, some finely chopped herbs
and bread-crumbs, a little lemon-peel and
nutmeg; mix with two well-beatea eggs:
form into eggg-shaped balls Butter pie
dish, sprinkle in bread-crumbs thickly. put
on the breadcrumbs half a tomato and owe
OF the meat balls alternately, then layer
OF bread-crumbs and some pieces of butter.
another layer of meat and tomatoes. then
more bread-crumbs and pieces OF butter
bake half an hour.
TO Make Boiled Custards. Stake a mint
and halt OF milk, three ounces loaf sugar,
four eggs, lemon, twelve drops OF almond
f1avoring. a bit OF stick cinnamon. Beat uD
the eggs with their whites in half pint of
milk separately Rub two of the Jumps of
sugar OIL the rind OF the lemon until they
are quite yellow; then put the whole OF the
sugar, the pint Of milk and the cinnamon
Into saucepan Let the ingredients boil
ior hve minutes, pour out and set aside to
cool. Mix quite smoothly one dessert
spoonful Of maizena, with cold milk, add it
to the milk which has been boiled. Now
mix all the Ingredients together and put IN
to lug or jar, which should be set in y
saucepan of boiling water over fire, stir
the mixture till it thckens; it must not be
allowed to boil or it will curdle. When
thick enough take it out of the water and
stir till cool. When cold, pour it carefully
into the glasses. Over the tops OF the Gus
eards may te grated some very fine nutmeg,
or cover with blanched almonds cut up in
fine shavings. The above quantities will
ill from twelve to fourteen custard-glasses,
according to !he size of the glass.
Custnrd Egys.-rake six eggs, beat the
whites separately; have one quart of milk
boiled, add tour tablespoonstul of powdered
sugar, one teaspoontul OF vanilla; put the
whites in, in tablespoons to boil let them
boil one minute, then turn them over and
| boil one minute more; remove them to u
dish, stir The beaten yolks in the milk, and
| boil three minutes. as more will curdle
them; remove to another dish; when cold,
place the whites ON tie top, and serve with
jelly.
The Teeh-Toolhache may be prevented
by using flour OF sulphur as Il tooth. powder.
Rub the teeth with ii rather hard tooth
brush, using the sulphur every night. If
done after each meal, all the better. 1t pre-
serves the teeth and does not communicate
amy odor whatever TO the mouth.
a tablespoonful OF kerosene oil, added to
pint OF boiled starch, prevents sticking,
and improves the gloss.