Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1881-05-19
q 4Gghe VnnSehnld.


Washsa'g Mi1ture.-A correspondent of
the Country Gentleman says: send you a
receipt for washing preparation, and the
way TO use it, that have used in my family
lor some time, and find it very valuable, as
II saves time and labor, and does not ininra
the clothes in any way, but keeps them Of a
clean and beautiful color. To make fiftean
pounds Of the soap, take seven pounds Of
hrm tough soap homemade soap will an
swer) cut into thin slices; two pounds az
sal sods and one pound of unslacked lime.
Put the lime and soda into a dish. pour ov-
er 1t two gallons of boiling soft water. stir
lt Well, and let II settle. Pour of the clear
water into dish containing the SOAP nnt
II on the fire and let it remain there unti.
the soap IS dissolved. Dissolve one ounce
q alum and two ounces of borax, and out
lhem into the soap as it is taken fran fhr
hre. Let the soap cool a little, and tban
ae'o one ounce OF benzine. When the soap
IS perfectly cool it can be cut info h.ra
SOAK the clothes over night. Cut one
pound OF this soap into seven gallons Of
water, put the clothes in it, and boil Win
OUT rubbing. Wash them enough after
boiling TO get the soap out ana rinse fhor,..
foughly Use the same water TOR sacon,,
| boil.
bafea Hans- Make thick paste of fionr
mot boiled) and cover the ham with If hone
ana all; !; put in pan or OIL a spider. or two
muffin rings, or anything that will keen IL
an ihch from the bottom, and bake in hot
oven. Ii small ham, fifteen minutes for
each pound, if large, twenty minutes. The
oven should not be hot when put in. The
paste forms hard crust around the ham
anu the skin comes off with it.
40 Make the Hands So1s.-Take eoual
portions OF glycerine and alcohol mix well:
oeiore retlrlng at night, wash the hands in
warm water and rub well with the lotion.
German Pu6s.-Three cups Of -four. three
cups OF sweet milk, three eggs, whites ana
yolks peat separately and very light, whites
ADDED the last thing: three teaspoonsful az
melted butter, one teaspoonful of salt. Bake
le muffin moulds and eat with sauce hot
for desert.
Ma',natade Pudding Take one pound Of
bread-crumbs, six ounces of beef suef varv
hheiy chopped, mix the two together with
three tablespoonsful of marmalade, three
of loaf-sugar, the grated rind
ana Juice OF lemon, and teaspoonful Of
carbonate of soda, and then gradually stir
into the mixture three eggs beaten up:
pour it into plain mold, and steam it for
three aud a half hours. Serve with sanca
B''azslsan SteS.-Cut piece of the shin
OF leg OF beet into slices of two or three
ounces each. Dip each slice into good.
strong vinegar, and put them into stew
pan without water. Place on the back OF
Sne stoYe, closely covered, for two or three
nours. The heat must be extremely mod
crate, then the meat will be tender. we'll
ione' and with nice rich gravy. Onion,
'r any desirable vegetable fiavoring may be
ldded at discretion. A leg or shin Of beef
makes the richest and most nutritious stew.
md at the same time may be had at low
price. ANY other meat may be cooked in
he same way
cTean'sd Eggs.-Boil six eggs twenty
minutes. Make pint of nice cream gravy
boiling cream thickened with four and sea-
oned with salt, or milk and butter thick.
'ned' II cream cannot be had). Put a layer
u inns cream gravy over six slices of toast.
ald on hot platter. Cut the whites of the
ggs in thin slices and lay over this, and
uo half Of the yolks through sieve over
ne layer of whites. Add another layer of
whites and another of sifted yolks, and last
the remainder of the cream gravy. Set