Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1881-08-25
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Bread and Butter Puddiag.-Buttera deep
dish put in custard beaten up of two eggs,
and mix with some sultanus; lay into it
pieces of bread and butter without the rnd.
and sprinkle over each layer sugar and sui
tanns, flavorng with cinnamon or nutmeg.
When the dish is filled up place in oven and
bake gently. Turn out upside down.
Caudte.-Beat up an egg to a froth. add
wineglass Of sherry, and halt pint OF
Cruel, flavor with lemon peel and nutmeg.
and sweeten to taste.
Fig Pudding.-Si figs chopped fine after
boiling them, three cups of bread crumbs,
one-fourth pound OF suet, one egg, one
fourth pound Of sugar, one lemon, CRATE
the rind; one nutmeg grated; boil three
hours in q tin mold or bag.
Phifsr Cookies.--Warm three pounds OF
butter in one gallon Of black molasses, un-
til the butter is melted; add two tablespoon
fuls of soda and little flour; then one
teacup of sweet milk, one teacup of all
spice, one teacup cinnamon, six nutmegs.
half teacup of cloves, one teaspoonful OF
black pepper, 2 pounds of shelled almonds,
cut fine; two pounds of citron, cut fine,
and little salt. Work in flour till it win
rol! ou, and bake like cookies. For the
icing use three pounds Of sugar, cooked
with little water till it will look white on
the cakes, but not candy or sugar. Keep il
warm. and brush over the cakes before they
get cold.
Potatoc Cakes for B,euktast.-Saye from
dinner soup plate of mashed potatoes, add
to it half tablespoonful of pepper, the
same OF nutmeg, little salt and the yolk Of
an egg form into small cakes, put into
buttered baking pan brush the top with
the white of al egg, and brown in a quick
oven.
Scrambled Eggs with Tomatoes Break
six eggs into Lowl and beat with a fork
Just enough to break the yolks. Take from
a can of tomatoes as many medium-sized
ones as you have eggs. Use only the pulpy
part of the fruit, drawing oil the juice and
the seeds as much as possible. Put a lump
Of butter into trying pan, and when melt
ed. turn i'll the tomatoes; stir tor minute,
: add the eggs, and continue stirring until
cooked. Seoson to taste and serve very
, quickly.
Sugar and The Teeth.-Sugar does not in
jure sound teeth, but, on the contrary, inn
proves them by assisting the solution Of
food which supplies lime TOR their nourish~
ment Sugar sometimes causes pain in de-
cayed teeth As creosote relieves aching
tooth by coagulatii.g a film of albumen
over the nerve so sugar may cause a tooth
to ache by dissolying the albumen by which
the nerve moy be protected. Negroes who
eat large quantities Of sugar have beautiful
teeth.
A Nice Plain Pudding.-One quart of
flour, butter the size of an egg, a pint OF
milk, two tablespoonfuls of baking pow
der, one cup of cut raisins. Steam one hour
in a two quart dish. Boil pint of milk,
add sugar, two tablespoonfuls of flour and
tlavoring Tor the sauce.
Breakfast Dishes.-Trout or mackerel split
open and boiled, scrambled eggs on anchovy
toast, bnttered eggs with tomato sauce,
fried soles with cut lemon, kidneys stewed
or fried. kidney toast, ham toast, omelets,
curried fowl or rabbit, rissoles, potted meat
and lobsle on salmon outlets, are all excel
lent dishes for break fast, and not very diff
cult to prepare.
Saffron Buns.-Make sponge of the best
White hour, sweet bakers or brewers BARN
and warm sweetened milk over night. Sim
mer. according 10 quantity, saffron threads
in new milk, sweetened to taste, till all the
color is extracted let it cool to blood heat,
add quarter OF n pound or halt pound of
OF oiled butter and work up to a light
spongy consistency with the BARN and flour.
Let it rise again work on warm board
into small round buns and set them either
in tin with hollows tor each or ON a COM
mon baking lin; cover with warm cloths.
Let them rise again and bake in a moder-
ately quick oven for twenty or thirty min
!, utes. When half baked wash over with
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