Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1880-04-22
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Foaming sauce.-Beat whites OF three
eggs to stiff troth; melt teacup of sugar
in little water, let it boil, stir in one glass
wine, and the whites Of the three eggs:
serve at once.
Bassett Sauce.-One pint water. a large
teacup OF sugar, butter size Of an egg, a liz
tie nutmeg and essence Of lemon; bring to
a boil take little flour or corn starch well
beaten into a thin PASTE stir in until the
consistency you wish, and then add 4 large
tablespoon vinegar
Ham o. pork that is too salt should be
soaked over night in sweet milk, or parboil-
ed in the morning in cold water. Fry or
boil slowly.
Many soups are better on the day after
they are made, provided they are not warm
ed over too quickly or left tao long over the
fire. 8*3H
/ Washing Fu,d. One bar Babbitt's soap.
ten cents worth ammonia, five cents worth
salts OF tartar, one gallon water; boil to dis
solve soap; use half cup Of mixture to boiler
E.8 .. 1. f Il Il
Of clothes.
Ginger Cookies.-One pint Of Inolasses,
tWo-thirds Of q cup Of lard, one tablespoon
ful Of ginger, one tablespoonful Of soda
mix middling thick.
10 roast mutton like oe,s;sos Take d leg
of mutton, rub it over with saltpeter, hang
|it III . damp place two days. Wipe Ii two
or three times . day with clean cloth.
Then put in pan. Boil a quarter OF an
ounce of allspice in q quart Of red wine, and
pour it boiling hot over the mutton. Cover
it close two hours. Take out, spit ii. and
baste it well with the same liquor, on butter.
Have d brisk fire. One and 4 half hours
will roast it. If you have only stove &c
course baking may be substituted.
Cream Pies. Folks OF three eggs, one and
one-half teaspoons flonr, one cup cream, half
cup sugar; frost tops.
Moch Nsnce Pies. One cup bread crumbs,
one cup vinegar, one cnp sugar, one cup
molasses, one cup boiling water, one cup
raisins, half cup butter, spices.
Msnce Pie. One beefs' tongue, one pound
suet, one pound currants, one and d fourth
pounds raisins, one-half pound citron, eight
large apples. one quart wine, one lemon,not
rind, spices.
Vinegar Pe.-One cup sugar, one-half cup
vinegar; boil together a few moments, cool,
add one egg, one tablespoon flour, ono table
spoon butter, little rolled cracker, tive
crusts.
Cocoaant Pie.-One-half pound grated
cocoanut, twelve ounces white sugar, whites
of five eggs, one glass white wine, hall ounce
rose-Water, one teaspoon nutmeg; beat sugar
| and butter, add cocoannt and beaten whites
of eggs; bake quick, with under crust.
Cracker Miace Pie.--One cup chopped
raisins, one emp sugar, two cups molasses,
one-fourth cup vinegar, one tablespoon Gin
uamon, one teaspoon cloves, two cups brok-
en- crackers, two cups boiling water; bake
with a little salt; lower crust.
Transparent Pie.-Three eggs, two table
Spoons sugar, one cup good cream, tive
tablespoons jelly, one tablespoon butter but
ter. flavor to taste; bake with lower crust.
| French Soup. Clean nicely a sleeps head,
and put it in four quarts of boiling water,
which reduce, to two quarts. Add one
small cup of pearl barley, six large onions,
cut up fine, one sliced carrot, one sliced tnr-
nip, a few cloves, {; bunch of sweet herbs,
pepper, salt, a little eatehup of any kind.
Cook one hour longer after adding these
ingredients, then strain all off cut the head
into pieces, and serve in the soup.
Steamed Berry Pudda.g.--One and a half
cups Of sugar, one and q half cups Of milk.
two eggs. four cups of -four, piece Of but
ter size of walnut, three teaspoonfuls baking
powder, salt and as many berries as you
choose-canned raspberries make fine pud-
ding. Roll the berries in the dough, wrap
in a pudding cloth and steam two hours.
Eat with lemon sauce, or cream.