Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1880-02-19
g GLE Dnnsehold.

Sonr Cream Cake.-rwo cupfuls Of sifted
hour, one cuptul Of sour cream. halt ten
spoonful of saleratus dissolved as for cream
pastry, and stirred into it; two eggs wen
beaten Zone will do), and one cupful Of su-
gar. Bake in shallow pans. Add CHING
mon' nutmeg or mace for ilayorng.
| Cream Coohtes.--One cupfuI Of sonr cream.
nan teaspoonft,l Of soda or saleratus TIVE
eupfnls OF sugar; one tablespoonful of but
ter or lard, and flour enough to roll ont
very soft and thin. A grated nutmeg or
the grated peel of a lemon adds to their tia-
vor.
apple Batter Pudding. One pint OF sour
cream; one small teaspoonful OF saleratns
dissolved tive cupfuls OF siIted -four. twe
eggs well beaten pinch OF salt two cum
fals OF raw sour apples. cut in thin slices.
bake or boil one hour and serve with sweak
sauce.
Cream Pastry-To quart bowl of the
cream add one and one-half small teaspoon
it1ls OF saleratns or cooking soda, dissolved
IN TWO tablespoontuls of boiling water, and
allowed to boil up for minute or two.
Beat it into the cream, and as soon az il
ioams, stir in one quart Of flour that has
Just been sitted Add enough sif1ed flour
70 roll out very soft. Be very careful nos
70 mix it up stiff, but put in only enough
honr TO keep 1t from sticking to the fingers
ana rolling pin. Itricher pastry is desired.
olts OF butter or lard can be rolled into tha
paste.
so"a Cream Doughnats. Take one coffae-
cupful OF sour cream. and beat into it two
th'rds ofa teaspoonful Of saleratus, prcpar-
ed as directed above. Beat one egg vel
add it TO the cream, with two tablesnoon.
fuls OF sugar. Sift in flour enouoh 70 ~,
out very soft. Cut into shapes. and frv H.
hot lard.
A"get caAc. c.-Take one large colteecunfup
o' 'ne pest Hour, and add to it 3 teaspoon
'ul OF cream tartar; sitt it through A hna
'ieVe iour times. Beat to stiff froth the
"hlte OF eleven eggs. Add to them slowly
Is II you were making frosting. one and
iai1 coffeecnpsiul OF powdered SUGAR md
me teaspoonful of extract OF vanilla. Then
,'lr IN the flour, sitting it in through the
myers slowly. Bake in Il deep. unbutterea
IN, ana do not remove from it until auite
ool' ana frostit. Half-moon scolloped tins
our or five inches in depth, are used by the
ancy bakers for this kind of cake.
70 Prepare Tripe.-Mrs. rhursron. Mon
oe' WIS, says. in answer to tlleunerv. how
? prepare tripe: Il cut up in pieces and
Up lt IN scaldlng water a piece at a time
l'd sclape it; let it be for 4 day with salt
40 water on it; then take il mp and din il
gan III scaldlng water, and gD through the
1hie process as before; put it back in sais
~ water. and let il be for three or ta,,r
'ys' and it is ready for use
Potatoes In the first place our white no.
toes Tor dinner are mashed and stirred
@orotsly to Whiten them, then Il lump Of
liter and some cream added. with Il little
IL, OF course. We like to have some lefk
er Tor another meal. and we aid "a
~ Beaten egg and some cream; then
I'm IN nice little cakes, sprinkle them will,
nf ana FRY in lard. They are very good
change.
'ssca Ginger Cakes.-One quart molasses
Q cups butter and lard mixed, two cups
eet mix, two teaspoonful, soda. and sue
ent flour to make Il batter thick as Yeast.
! u slaho over night; then add aour
ongh 10 roll, and cut with a cutter.
5aRed 1onatoes.-Drlin nearly all the
aor from can of tomatoes. and mt II
the mutton broth, which should be
nned into an earthen pan, and set away.
tter neat pudding dish, and sprinkle it
n pread-crumbs, over which place the
aatoes seasoned with butter, pepper and
:. Cover the surface with another LAYER
crumbs and a few bits of butter. Bake
cred, for half an hour, then uncover and
wn tile surface.