Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1881-08-11
Ghe 1uttsehold.

Plain Rolls.-A pint bowl full of bread
dough will make twelve small rolls. In
crease the amount OF dough if more is de-
sired. Flour the moldlng-board lightly.
and work into the dough a piece of butter
the size of an egg, knead not less than fif-
teen minutes and cut into round cakes,
which may be flattened and folded over. if
folded or pocket rolls are wanted. In this
case put piece of butter or lard the size of
a pea between the folds. For d cleft, or
trech roll, make the dough into small round
balls, and press knife handle almost
through the center of each. Put them
about an inch apart in well-buttered pans.
and let them rise an hour and a half before
baking. They require more time to rise
than large loaves--as, being small, heat
penetrates them at once, and thus there is
very little rising in the oven. Bake i'm
quick oven twenty minutes.
Parher House Rolls.-rwo quarts of flour,
one pint of milk, butter the size of an egg
one tablespoonful of salt. Boil the milk,
and add the butter, salt and sugar. Sift the
flour into deep bowl, and, when the milk
is blood warm, stir together with enough OF
the flour to form q batter, or sponge. Do
this at nine or ten in the evening, ana Set
in cool place, from 80 to GO degrees. Next
morning about nine mix In the remainder
OF the hour turn into the molding- board,
and knead tor twenty minutes, using as lit.
tie flour as possible. Return to the bowl
and set in cool place again till about four
IN the afternoon. Knead again for about
h1teen minutes, roll out and cut into rounds.
treating them as in plain rolls. Let them
raise one hour and bake twenty minutes.
One kneading makes good breakfast
roll, but to secure the peculiar delicacy OF
the Parker House, two are essential, and
they are generally baked as folded or
pocket roll. If baked round, make the
dough into long roll ON the board j: cut
on small pieces and make into round balls,
with the hand, setting them well apart in
the pan.
Soda and Cream Of Tartar Biscuit.-One
quart OF flour, one even teaspoonful Of salt,
one teaspooniul of soda and two of cream
OF tartar, piece of butter the size of an
egg, and large cup OF sweet milk or wa
ter. Mix the soda, cream of tartar and
salt with the flour, having first mashed them
fine, and silt all together twice. Rub the
shortening in with the hands till perfectly
smooth or fine. Add the milk, mix and roll
outas quickly as possible; cut in rounds
ana bake in quick oven. If properly
made, they are as light as puffs, but their
success depends upon thorough and rapid
mixing and baking.
Barring Poaoaer Biscuit.-Make as above.
using two heaping teaspoonfuls OF baking
powder, instead of the cream of tartar and
soda.
Waters.-One pint of sifted flour, Il piece
OF butter the size of walnut half a tea
spoonful of salt. Rub the butter and flour
together, and make into a dough with half
a cup OF milk. Beat halt an hour with the
rolling pin; then take a bit of it no larger
than nut and roll to the size OF a saucer.
They cannot be too thin. Flour the pans
lightly and bake in quick oven from i've
10 ten minutes.
Wc0les.-One pint of flour, one teaspoon
ful OF baking powder, half teaspooniul of
salt, three eggs, butter the size of an egg,
and one and quarter cups of milk. Sift
Salt and baking powder with the -four rub
in the butter. mix and add the beaten yolks
and milk, and last stir in the whites, which
have been beaten to troth. Bake at once
in weil-greased waffle irons. BY mixing
two cups OF milk, the mixture is good for
pancakes. Ii sour milk is used, substitute
soda for the baking powder. Sour cream
makes delcius waffles
Care Of the Naiis.-Brush them carefully
at least once day, acoordinglo 10 ones work,
pushing back the flesh from the nail, thus
avoiding hang-naiIs. Under no cireum-
stances bite them, but trim with either
scissors or penknite. DO not cut the nails
shorter than the fingers, or both will soon
have astubby appearance; and clean them