Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1880-11-11

moving either the skins or s. eds, as these
iavor jelly.
Buckwheat Cakes.-As to the h,,ckwl,eas
cake receipt in issue of October 6, we have
no buttermilk and probobly should not use
it in that way if we had. rs we are notmnch
for soda anyway, and as to the bran hour'
it may suit some folks very well. hut not
others. For ourselves we use tile buck
wheat flour alone and prefer it, and stir it
well with water With sufficient yeast and a
little salt of course. We make them rather
thin. and want nothing else for breakfast in
the way Of hot cakes all winter.
Roasts.--As to the roasting of beef and 4
ing nothing more suitable. we put three or
more muffin rings III the bottom Of tile pan
for the meat or fowls to rest on, which keep
the meats, ot course. quite out of the water.
We do no, pu, much water III the pan at \
time, but III Oh Il little us needed and keep,
virtue i'll frequent hasting,
Bread Hnsh.-Chop amy kinds of colo
meats tine. scald ANA add twice as much lry
bread and butter. salt. pepper, and sweat
cream; mix thoroughly and warm up
well
Breed Otnelet.-rnt cuptul of bread
crumbs into saucepan with about as nuch
cream. salt. pepper and very little nutmeg.
Let stand until The bread has absorbed all
the cream, tlen dreak six eggs into it. and
beat together ; turn into Il pan, with little
melted butter, and Try like other omlets.
Rose Water.--Procnre a glass bottle with
q vide mouth; and ground glass stopper:
fill two-thirtS full with .deodorized alcohol
aud keep adding rose leaves until you caIl-
not force more into the bottle. Let the
whole stand for several months. keeping is
air tight, and strain when the virtue has
left the leaves. White roses are the best.
Onion Soup.--For.ten pints OF SOUP cut
tour large "ni Ms in,o little pieces, brown
llrm in two tablespoonfuls OF beef drip.
pings or mutton gravy; add to this five
spoonfuls OF flour; pour some warm water
upon 1t and let it boil. In serving the
soup add some sli es of bread, according
to the quantity Of -four, making the SOUP
more or less thick.
Receipt for Curing Meat.--As the season
ma arrived when '.nring meat is lin order,
we republisl as OF old our famous receipt
tor curing beet, pork, mutton, hams. etc. as
follows: To one gallon of water take one
and one-half pound OF salt, one-half pound
OF sugar, "ne-lali oz saltpeter, one.halis oz.
OF potas''.* La this ratio The pickle can he
Increased TO any quantity deSir3d Let
these be boiled together until all the dirt
from the sugar rises TO the top and ia
skinned oli Then throw it into Il tub to
cool. and Wien cold, pour it over your beet
Or pork. The meat must be well covered
with pickle, and should not be put down
t"rht least two days after killing, during
which time it should be slightly sprinkled
with powdered saltpetre, which removes all
the smtac.-hlood, etc, leaving the meat
fresh and clean. Some olnit boiling the
pickle and tind it 10 answer well, though
the operation OF boiling purities the pickle
by throwing Oft the dirt always to be found
III salt and sugar. Ii this receipt is strictly
followed, it will require only a single trial
; W PiosC itS superiority over the conlIilOn
way, Or most ways of putting down meat,
aud will not soon be abandoned for any
other. The meat is unsurpassed for sweet,
ness. d@lcacy and freshness of color.-Er.
| *Omit the potash if not pure.
Mutton Chops-Trim neatly, season and
dip each into Il beaten egg and then in
cracker crumbs; put into the oven in
dripping pan with Two teaspoonfuls of but
ter and ii little water; baste frequently and
bake until well Drowned.
: nice way to cook new potatoes in the
skin is 10 steam them instead of boiling.
Put them in steunlea over pot of boiling
, water; il takes longer to boil but they are
alwaA mealy.
Commence to CRATE nutmeg at the stem
, end.
Put salt in the water in which eggs are
!. poached