Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1881-07-28
No.37.
Ihe 0nnSehnld.

1A''y lug ss*Hs 1H41Stg.-OHe cup SWEEP
milk, one cup molasses, one cup each of
raisins and currants; one cup suet chopped
fine, or, instead, a small cup butter; one
salt and one of soda, sifted with
three cups of flour, one teaspoonful each
of cinnamon and al1spice. Mix milk, mo-
lasses, suet and spice, all flour and then
the fruit. Put in buttered mould and
boil three hours. Eat with hard OF LIQUID
sauce. a cupful each of prunes and dates.
or figs, can be substituted for the fruit:
the same amount Of dried apples, measured
after soaking and chopping, is also good.
The fruit can be omitted altogether, in
which case it becomes ''Troy Pudding
Bread-and- Butter Pudding. Fill pudding
dish two-thirds full Of very thin slices Of
bread and butter. A cupful of dried cur
rants and cherries may be sprinkled be-
tween the slices. Make a custard of two
eggs beaten with a cup of sugar, add a
quart Of milk and pour over the bread q
half teaspoonful Of soda dissolved in milk
Cover with plate and set on the back OF
the stove an hour, and then bake from half
to three.quarters Of an hour. Serve hot.
as it falls when cool.
sugar cakes.-separate four eggs and
beat the whites to a stiff froth and the
yolks until very light. Put two teaspoon
fuls Of water with the yolks, then add the
whites and beat again long and hard. Now
add pound of powdered sugar and when
well mixed put in quarter of pound OF
flour and flavor with extract Of lemon.
Have your dripping pans ready-lined with
Well-buttercd paper. Beat the cake as con-
stantly as possible, and drop it without de-
lay in spoonfuls on the paper. Sift powder
| ed sugar over the top and bake in quick
oven.i Remove from the paper as soon as
| done.
Cocoa,sut Biscuits. Take quarter of a
pound ofsifted sugar, three eggs, six ounces
OF grated cOcoanut Beat the eggs until
light, adding the sugar gradually, and then
stir in the cocoauut Form the biscuits I'M
the hands by rolling tablespoonful Of the
paste at time in the shape of pyramid.
Place the pyramids on paper, put the paper
on creased tins, and bake the biscuits in a
cool oven until they are colored to a light
brown. About quarter Of an hour will
bake them.
Currant Rolls.-Mix two ounces of butter
and beaten egg with a pint of light bread
sponge-work in enough flour to make a
smooth dough and set to rise. When light
roll the dough into sheet a quarter of an
inch thick, spread the surface with little
| sottened butter, and a small cup of light
brown sugar mixed with teaspoontul of
ground cinnamon. StreW half cup of
Lante currants over all and roll up the
dough as for slim roly-poly. Gut it in
pieces an inch thick and set them on end
in well buttered pan, Rub little butter
on the sides that come together and let them
just touch without crowding. When very
light bake to nice brown, being careful
not to burn the bottom. Turn them upside
down on plate and serve them with coffee.
Mem. Zante currants are the best, washed
| in small bag made of lace of musquito
net afterwards rub them on clean towel
to free them from stems, and dry before
using.
Coffee With Whipped Cream.--Make the
coffee as first directed, fill the cups only
two-thirds full and pass rich, sweet cream,
whipped to a standing troth, with them.
If your cream is not thick enough to whip
well, set 1t away awhile, and then skim off
the surface, which will be the thickest part.
Whip this up and mix it with the white of
one or more beaten eggs. Heat the balance
of the cream scalding hot and STIR it briskly
into the beaten cream and eggs, and serve
Immediately.
French Buns.-Put cup of Zante cur
rants into the sieve; also pound of flour,
a teaspoonful of baking powder, and two
tablespoonfuls of ground cinnamon. Rub
half pound of butter to a cream mix it
with the sifted -four and add the currants.
Beat three eggs with three-quarters of a
pound of sugar until very light, then mix
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