Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1881-05-12
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WaIa Duck. Wild duck, if tishy, and the
flavor is disliked, should be scalded fora
few minutes in salt and water before roast
ing. II the flavor is very strong the duck
may may be skinned, as the oil Of the skin
is the Objectionable part. After skinning,
spread with butter and thickly dredge with
Hour before putting in very quick oven,
Rice Mamge.-Rub smooth about two
ounces ground rice in little milk; then
take quart of milk and boil it with the peel
OF half lemon, bay leaf and a few al
monds; sweeten with loaf sugar, and stir
the rice into it over the fire until it is thick.
and then put it into mold; when turned
out, cover it with custard. Wet the mold
before you put in the rice.
Dutch Rotis.-Siit three quarts of -four:
break three eggs into a pint OF cold milk. In
which put teaspoonful of yeast, and stir IL
up; cut up two ounces OF butter and work
II III your flour; mix the milk, eggs and
yeast with the flour and knead thoroughly.
Make into rolls, butter the pan, and stand
by the stove to rise. Bake in quick oven.
Corn Bread.-Two cups of fresh meal,
one cup Of flour, one teaspoontul Of salt.
:. and ti,.t,W two teaspoonsful of baking powder
thoroughly sitted together. When the oven
Is Aot, add two well-beaten eggs, two tea
spoonsful Of softened butter, half cup of
syrup or sugar; stir all with cold sweet
milk or water to a soft dough. Place in a
pan and bake Immediately.
Snet Pudding.-One cup of suet, one cup
OF sugar, one cup Of milk, one Of chopped
ralsins, three cups of flour, with two tea
speonsiul of baking powder, salt and spice
to taste; boil or steam three hours.
Saucc.-One cup of sugar, one cup OF but
ter, and one egg, all beaten we'll; add
tablespoonful of water and heat to scald.
When cool flavor with one tablespoonful Of
extract of nectarine.
French Cream Cakc.-One cup of sugar.
one and one-half cups of flour, one table
spoonful of baking powder, two tablespoons
tul of cold water, three eggs.
Cysam.-One egg, one cup of sweet milk,
one tablespoonful of butter, one-half cup Of
sugar.
Mitk Pudding.-At9 8 or 10 o'clock in the
morning put one tablespoonful of rice and
one tablespoonful of tapioca into three
pint pie-dish; add one tablespoonful Of
coarse brown sugar, and pinch of salt
Let this soak near the fire until IL o'clock,
and let it be frequently stirred. Then put
very little bits of butter on the top, and put
it in a moderate oven. For the first half
fir nffo fro
leave it. At o'clock you will have pud-
ding far exceeding in richness one made
with eggs, and with delicious flavor. Sa-
go, or tapioca, or rice alone, is equally good.
Shoulder Of Lamb Stmfed.--Take the blade
bone out of the shoulder Of lamb, then fill
up the place with force-meat and sew it up
Put into stewpan few slices OF fat bacon,
bunch OF savory herbs, two onions and a
quart OF good stock then put in the shoul-
der, and stew very gently for rather more
than two hours. Glaze and serve with peas,
steWed cucumbers or sorrel
Rolled sSteak.-Two pounds of beetsteak
fron the round, three tablespoonsful Of
bread-crumbs, one tablespoonful of catsup,
one tablespoonful Of butter, one-half table
spoonful of salt, one-half tablespoonful of
sage, one-half tablespoonful of majoram,
two bay leaves, pepper. Make stuf1ing
of everything noted above, excepting the
steak and bay leaves; spread it over the
steak; roll it up; tasten it with skewer,
and tie with twine; roll in flour. Put one
spoonful of butter into the frying-pan and
brown the steak; when nicely Drowned,
put into stewpan. Stir one tablespoonful
of dry flour into the butter; add halt a pint
of boiling water, salt, pepper, and one tab
lespoonful of walnut catsup; pour over the
steak, and let it simmer three-quarters of an
hour, or longer if not tender.