Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1881-09-08
Ihe 1uuSehnld.

Caramel CHstard.-Put two even teaspoon
fuls of pulverized sugar in the bottom of a
smooth oval or round tin mould. Set it ON
she stove to melt the sugar and turn the
pan I'LL the bottom is glazed with a light
Drown coating of the melted sugar. Set
the mould aside to COOL Beat six eggs TO
a 1roth with two-thirds OF a cup of sugar.
add pinch of salt, a teaspoonful of flavor
ing and two cups of rich milk. Turn thix
mixture into the mould, set it in pan OF
water and bake slowly in moderate oven
uhtll the center is firm. Set it on ice or in
the c~llar until very cold, and turn out onto
nat dish just before serving. Place tbe
olsh over the mould and invert them, being
careful to let neither slip, and then lift the
mould eff gently, so as not to break the
custard.
Mat'7nony Tart.-Pare and core dozen
apples; put them into saucepan with
little water to keep them from burning:
boil them until you can pulp them, but do
not forget to frequently stir them; then add
quarter OF pound of currants. two oun.-
ces candled lemon peel, and enough sugar
to sweetcn it nicely !; if liked, also little,
grated nutmeg. Pour this mixture into 4,
large dish that has previously been lined
with thin paste. Then roll out another.
piece the same size and thickness, which
place over the top; press the edges together
al round, make hole in the center the
same as Tor mince-pies and bake.
one cup OF sugar together thoroughly, add
Two tablespoonfuls OF cold water and Stir
teaspponful of baking powder into one and
half cups of flour, sift the flour in, stir
ring all the time in one direction. Rake IL
two round cakes. Split the cakes wh;,a
warm, and fill in with cream prepared in
the following manner: To pint of new
mix add two tablespoonfuls of cornstarcb
one peaten egg, one half cup of sugar. sti,.
"hlle cooking. and when hot put in a piece
OF butter the size of an egg. Flavor tn.
cream slightly with lemon, vanilla or pine
apple.
O''o" Soup. "A soup made from onions il
regarded by the French as an excellent res
toratlve in debility of the digestive orsans
says Miss Corson. 1t is made by frvinr
golden brown half dozen slices of onions
IN sufficient butter to prevent burning. with
teaspoonful Of sugar: two quarts of cle.,
soup are next added to the onions. together
with bouquet of sweet herbs and palat-
aole seasoning of salt and pepper !: these
ingredients are allowed to simmer gently
together for about quarter of an hour.
"hlle some slices of bread are being toasted
ana placed in the soup tureen; the bouauet
of herbs is then removed. and the hroth ana
onions poured upon the bread, when the
soup is served hot
Ca"ty'oaoer.-Wash the flower well in
salt and water. Then tie in a tloured cloth
and boil tor forty minutes, putting it into
sailed boiling water and keeping it in the
Doll all the while. Dish into deep vegeta-
Die dish, and pour over it a sauce made
with one-halt pint of sweet milk. boiled
with half small teacup of water the canli-
Hover was boiled in. Stir to thin paste
with cold water small teaspoonful of corn
starch; add to the boiling milk and water
Pnt in piece Of butter as large as an egg
and one teaspoontul of sharp cider vinegar:
sur TILL the butter melts. Pour over the
caullHoWer and serve it at once. There are
very few palates that will not be pleased
with such succulent dish; if there be any
left, chop it up with as much cold boiled
potato and serve very hot with the sauce
mixed init for breakfast.
Baked Tomatoes.-Six medium-sized TO-
matoes sliced, one large onion, two slices Of
bread cut into small pieces. Cover the bot
tom of the pan with pieces of the bread;
above this put layer OF tomatoes and a
few slices of onion, then again bread, toma-
toes and onion until all the material is used
up; over all spread two tablespoonfuls of
butter and dredge salt and pepper; lust be-
fore setting in the oven add half a Gun Of
boiling water; bake in brisk oven for one
hour. This is a capital dish not widely
known.