Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1880-10-21
QGghe Dot5ehod.


To Keep Ripe Tomatoes AI Winttr-Srlect
fine, sound tomatoes. wipe them perfectly
dry. and place them very car, fully in d
stone jar two-lir,ls iull Fill the jar quite
up with good lard, aud cover closely. When
waited for use, take them out from under
the lard and wasl, them in hot water.
Domestic Teast.-The New York Journal
Of Commerce answers AZ inquiry Oh this sub
ject as follows:
Take handful of hops and bolt them
half an hour in two quarts of water: at the
same time pare INalfa dozen good white po-
tai oes. boil them Tor half an hour aud mash
them very fine Tllen >train the Ma,er
from the hops Oh the potatoes, and stir in
two table>p"onslul OF salt anl pint of
flour. Leave it until il is luke warm, and
then add one pint Of brewers yeast or its
equivalent in yeast made from yeast cakes.
and let it rise for six hours Strain it ,hro'
Il colander or coarse sieve, and it is tit for
use. 1t will keep Il week in Summer and
three weeks in winter For Il family living
where no brewers yeast can be purchased
n,i2hhor. this is a good plasl--when the
fresh yeast made us above is lightest, to stir
into it Indian meal until the latter makes a
| fine dough. Make this into small round
cakes, less than one-quarter of All inch
thick, and dry them OH Il we'll seasoned
board in the oven, when it is cool enough
not 10 bake them. or in the sun, which Ia
better still. LII in the latter, turn them
every two hou.s until they are thoroughly
dried. Then put them in bag and hang
them up in a cool place. They will keep
long time and make gool bread; but if one
,llce fresh Yeast each time from hops as
. above described. Many persons dislike The
| po,ato.s and the yeast will do well without
them.
Railroad Yeast.-Two teaspoors'ul ofg:n-
ger, two teaspoonsul of sugar. one tea
spoonful Of salt, one teaspoon!nl of soda.
pou, on boiling water, stir while hot aud
Z thicken with camel flour as thick as for milk
yeast. Keep moderately warm uu'i! light,
: then put away in a cool place. When You
! wish to use, take IA tablespoonful for each
loaf and proceed rs with milk yeast; you
: can bake in Il few hours time
TO Peel Onions.-Placc them in cold
: water. pell While wet and you will have
> very little cause to she'd tears during the OPP
Grafton.
To Cook Ouions.-Boil in water and add q
J, little milk 10 de,noish thai. strong taste that
. some have; after they are boiled put them
IN a stewiug pan with little milk, butter
salt and ,rper. and let Them stand where
=, they sill only simmer fifteen minutes; il
y, gives Them fine flavor ami! they can be
:, served up very hot.
f. To Pickle Red Cubbage--Takc n large firm
d head of red cabbage. and after taking OF
v tile outside leaves and cutting out the stalk
) hisidessit lie, glhwise nd shred it crosswist
,s Lay it in u dish and sprinkle salt over it
J. cover it with another dish, and let it stant
over night. drain in colander, free from
!, the salt aud wipe dry, Make a pickle 0
!. sufficient vinegar to cover .iie cabbage, ad
, ding to il equal quantities of allspice, Glove
. and some mace. The spices must be put il
, whole, and little cochlneal to give it
), red color Boil the vinegar and spices har
for five minutes. and having put the cal
!, bage into q stone jar, pour the vinegar.."ye
- it, boiling hot. Tie up very closely. Yer
al nice.
,e Fried Mush.--Boil the corn-meal puddia
,e or mush while doing other cooking. III
m longer it is boiled The sweeter it will be, an
s. when finished should be quite thick. Sci
of son with salt, and turn into a dish to moule
d. Slice thin, dip in flour and fry in butte
I'd or nice ;lrippings for breakfast. III
at beauty of this dish is 10 have the seliees
I'd crisp brown.