Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1881-06-23
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Light rot Pse.-One pint of sour milk or
buttermilk, one teacup of sour cream and
one teaspoon Of soda; add flour and mix
hard, like bread, and let it stand one hour
to rise. Never roll or cut it, but nip it oH
ia pieces the size you wish. Boil thirty
minutes and you will always have it as.
a puff. Almost any kind of fresh meat will
make good pot pie, though chicken, beef
and veal are preferable. Prepare the same
as for baked chicken pie; drop one thick
ness of the crust all around the top Of the
pot. Let the pot be uncovered the first
fifteen minutes, then cover it and boil fif-
teen minutes longer. Be sure that it does
not stop boiling from the time the crust is
put IN until you take 1T up bring it to the
table Immediately.
Ihsc6sn Patddsng.-Cut up as for frcassee
and parboil, seasoning well with pepper.
salt and lump of butter the size Of an ego
to each chicken. The fowl should be Young
and tender, and divided at every joint. Stew
slowly tor half an hour; take them out and
lay them on flat dish to cool; set aside
the water in which they were stewed for
your grayyr Make a batter of one quart of
milk, three cups Of -four, three tablespoons
melted butter, one-half teaspoon soda, one
spoonful cream tartar, four eggs well beat
en- and little salt. Put layer of chicken
in the bottom Of the dish and pour about
one-half cupful of batter over it, enough to
conceal the meat; then another layer of
chicken, and more batter till the dish is full.
the batter must form the crust. Bake one
hour In moderate oven. Beat up an egg
and stir into the gravy; which was set
aside. Thicken with two teaspoons flour:
boil up and send to the table in a gravy
dish.
Lemon Whip Pudding. Soak an ounce Of
gelatine and the thin rind OF two lemons in
a pint of cold water for an hour. Take out
the rind, then set the water and gelatin on
the fire, and when the latter is all dissolved
add three-fourths of pound OF loaf sugar
and the Juice of three lemons. Let all boil
together for five minutes, then pour out the
mixture and let it stand until it is cold and
beginning to SET. Beat stif1y the whites of
two eggs, add them to the mixture, and
beat the whole for about half an hour till
it becomes of the consistency of sponge.
Pile it lightly in a glass dish, leaving it.
rocky in appearance. Pile fresh lady fin
gers around the base, and serve with boiled
custard poured around 1t on the pudding
plates. The custard is to be made with the
yol1s of three eggs and the white of one.
GooseberTy Jam.-This is made pretty
much as other jams, but will tell my sis
ter housekeepers how make mine, as well
as how make mixed article of gooseber-
rles and respberries. use either the full
grown green or the ripe fruit. | put no
more water in the preserving pan than will
prevent the fruit from burning, and boil un-
til they have burst and are tender, then add
pound of sugar to each quart of goose
berries, and boil say halt an hour or SO un-
til done enough. Put the jam in jars, and
after leaving open for twenty-four hours,
seal up tightly. The gooseberry jam i'm.
ported from England and to be found at
many OF our best grocery stores, is a choice
article, but no better than we can prepare
ourselves, only that the fruit in England is
twice as large as ours.
But there is another jam, which | thiuk
better than this. 1t is mixture of goose
berries and raspberries, pound of raspber-
ries to half-pound of gooseberries. Boil
the gooseberries as before, and then add the
raspberries and sugar at the rate of a pound
fOr n0nn1 of frIrit orr ci vpts
gently stirring to mix thoroughly.-Ee.