Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1880-09-16
g QGyhe Don5ehnld.
SUMMER DISHES.

There has been pamphlet published i'll
New York entitled .How to Live III Sum
mer," by Mrs. Amelia Lewis, former edit
ress of the National Food and Fuel Refo,7,ser.
London, England. The following among
other things are advanced by the author:
Many diseases that follow on summer and
are the curse OF our autumn are entirely
brought about by carelessness in living.
Soups are by no means to be despised i'm
summer, but they must be fresh soups.
lhat evil stockpot Of which ladies and cooka
are 50 fond. is an article which should never
he allowed in kitchen where health ia
studied. Fish of all kinds is ali excelen,
ond tor summer. Fish pies covered with
Suel crust make good meal, Suet crust is
lighter than lard crust but the suet must be
chopped very tine and the crust he made of
warm water Fish cooking should be en-
couraged in every way. Ladies and cooks
should never think that they have come to-
The end of their inventive power when they
have boiled or tried fish Roast beet should
come seldom on the table in sumner. There
is no doubt that clear, fresh soups. made
>aso, and warmed up the next morning.
.night give to many delicate constitutions
more yigor for the day than either tea, cof-
tee or milk, for the latter is not easi diges.
tible Tor all adults,
For the workingman there is not a mora
nourisllihg dish than 7"
Byo,on Onion Stew Take some fine choD.s(
ped suet and melt IN Il saucepan. add d good
many onions cut right across. and partially !,
brown them. sprinkla a little -four ever
thehi shld STIR we'll adding warm water to
intke gravy. Put III pepper and salt, and
whatever pieces Of meat, cut in strips. with
little kidney or liver you require, or
brown these also with the onions let aim
mer about ten minutes or 50, and then place
carefully well-peacd potatoes on the top.
This stew must gently simmer till done aud
not be stirred about, so tina; The potatoes
come cut whole. 1t is light OF digestioR
and very nonrshing for summer.
Steak Pudding. This is also a digestible
nonrishing dish for work people. Make,
'.lnst of fine chopped suet, lour and warm
water place round basin; cut pieces Oh
steak. with some liver or kidney in strips
and put in some fine chopped onion, pepper
'alt and little mace; moislen with some
warm water and close up with crust. II YOU
have no steamer. place trivet in the bot
tom of the saucepan and put basin on it. so
that the steam from the boiling water below
cooks the pudding When well done, which
you will know by sitfie knife coming clear
from the crust, take out. place on dish.
broatiside down, and open top little. Put
small piece of butter and couple Of
spoonsful of tsstsup. and beautiful gravy
will run out round the dish
Steamed Lemon. R.dding.-Snits SKINNER
weather Crumb stale bread, add one or
two spoonsfu OF dne flour. put to it very
fine chopped beef suet, brown sugar, tho
juice of two or three lemons, well strained.
and the finely chopped peel of one or two,
also a few pounded almonds, if desired.
Reat mp the yelks of three or four eggs well,
and the whites of two, with white sugar;
when the dry substances have been well
mixed add the eggs and a little warm milk.
Mix well and place in a buttered shape tor
steaming. Ii there is no steamer place it on
triyet in saucepan. When done pour over
it sweet white sauce with vanilla tavoring.
A few sponge cakes. first soaked in milk
or sherry wine, or with jelley or jam pus
over them, and a nicely boiled custard pour
ed over it, make a refreshing pudding.
Plain light suet pudding with fruit, and
steamed, are to be recommended !; also
stewed fruits of all kinds; trtters with diff
tereht tlayors, particularly the orange
light open tarts, with fruit on top. but not
covered by crnsts; omletts with fruit; and
all sweet dishes that recommend themselves
to eur good senses as easily digestible,
nenrishing and not overheating.
The least objectionable manner of cook
iag potatoes, is to steam them.