Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1881-11-17
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smallest young carrots that can be obtained
and boil them in salted water. When done,
drain off the water, add piece of fresh but
ter to the carrots, some parsley finely mine
ed, a dash of pepper, little powdered su-
gar and squeeze Of lemon; moisten with
q little stock, free from tat, and serve yery
hot
Potatoes 'ata Creme.--Put into saucepats
about two ounces of butter, eessertspoon-
ful OF flour and some parsley chopped fine,
salt and pepper; stir these up together. add
q wlnegassful of cream and set it on the
nfe' STIRRING continually until it boils. Cut
some boiled potatoes into slices. and nut
them into the saucepan with the mixture:
BOIL all together and serve them very hot.
Fo,01 seoltops.-Strip off the skin from AZ
cold roast or boiled fowl, cut the meat into,
thln slices, and warm them in about half a
plhl' or rather more OF bechamel, or white
sauce Serve quite hot and garnish the dish
WIN relied ham or bacon toasted.
Cream Of Tartar Cake.-Half Gun Of b,t-
TER TWO cups of sugar, three and half eups
OF hour, three eggs, two teaspoonfuls OF
cream tartar, one teaspoonful soda dissolved
IN one teacupful milk, one teaspoonful of
havoring Mix together quickly and bake
in quick oven. lsIarg N ..rE.asa t...s
Fuddsng With Vine Sauce.-One eup Of but-
ter, two OF sugar, three Of -four, tour epps5l
SIX tablespoonfuls sweet milk. half n tea.s
spoonful of Soda Sauce-One and half
cups OF boiling water, into which stir two
cups or sugar, and three-fourths of a cup of
nour after removing from the stove add
one cup of white wine. Serve while hot
AT this season OF the year, when eggs are So So
GEAR, It IS quite essential to econonaize IN
their use. good cake can be made by only
using one egg, one cup of sugar, half cup
OF butter, one cup buttern1ilk, one teaspoon
full saleratus flavor to taste. ~ B..,ze st.s
1oast.-Put spider over the stove half
1uii OF milk and cream. add lump of BUT
Ter and a4little salt. Toast the bread evenly
on Doth sides without burning it, and put in,
the milk When the bread is soft enough.
remove to dish and put in some more. and
so on Till you have enough; pour the gravy
over it,and eat while hot.
MY faoorite 1oast.-Toast the bread and
butter well on both sides. Lay it on a plate
and pour just enough water over 1t to mois-
ten i, and soft will all soak up. Spread
cream over it and it is ready to eat. aal
Hash.- pound Of boiled meat. two no! On
tatoes, two small onions, two hard boiled
eggs. Chop all up tine; cook in a pint of's
cold water. ia E4fa yta.s{t.ea 4A4sl5 I7.s,
bro'on Brsad.--Take pint of light bread
sponge and mix stiff with canaille or wheat
middlings, instead Of -four. This makes
light, sweet, nutritious, wholesome and
cheap loaf.
R'ee fuadsng Take two-thirds OF cup
full OF rice, one teaspoonful each of salt and
alspice, three tablespoonfuls each of sugar
ana molases' and two quarts of rich milk.
baSe one hour and half. More milk can
be added ifone will bake the pudding longer
or desires it quite thin. 86i o# ,s n
Boiled Apples aoiM sv,up. Wash six
quarts OF juicy, sweet apples !; turn over
them three pnts of water aud add two
pounds OF brown sugar. Boil until the an FL,
pies are SOFT, remove them from the water.
simmer this until it attalns the consistency
oi thick syrup, turn little over the apples
aho save the rest to eat with warm griddle
cakes. Many persons choose syrup made of
Drown sugar rather than any they can buy, 'e
Ihis syrup from sweet apples is no more
expensive than the other, and possesses a
aehcate and rich flavor impossible to get
otherwise.
10 fehle Peaches, Pears, Etc.-For eight
pounds of fruit, take one quart of cider vine
gar and one quart of water, with three
pounds and halt of sugar and spice to the
taste. 5f7 @