Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1881-07-14
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tail them. Boil the sugar (allowing guar
ter OF pint to every pound) for about
quarter of an hour, carefully removing the
scum as it rises; then put in the gooseber-
ries, and simmer gently till clear and firm;
try little of the jam on plate; if it jellies
when cold, it is done, and should then be
poured into pots. When cold stow away
In dry place.
Cream Pe.-Take the yolks Of five eggs,
one teaspoonful of corn starch, one tea
spoonful of melted butter, one pint of cream
and six tablespoonful Of granulated sugar.
Flavor with vanilla. Line pie plate with
rich crust, fill and bake. Then make
frosting with the whites of five eggs, and
enough sugar to sweeten; put it on the pie,
and place in the oven to brown slightly.
Charlotte Russe.-Take one-half box OF
gelatin, dissolve on the fire in half pint of
hot water; when cold, little over pint of
rlch cream is beaten as light as eggs. There
is always little cream at the bottom of the
bowl which you cannot get light, to this.
add the gelatin. When it commences to.
thicken, sugar and wine to the TASTE then,
add the whites OF six eggs beaten very STIFF.
and lastly the whipped cream. Line the.
dishes with lady fingers or thin slices of
sponge cake, and pour the mixture il. Put
in a cold place until time to be eaten. If Ia
some trouble to make, but it pays to make
| IL.
Light Biscuit. Boil one quart of milk.
set aside until perfectly cold; add three
fourths OF cup of yeast, and thicken with
flour. Next morning add two tablespoons
ful OF sugar, one tablespoonful of salt, one
half pound of lard rubbed with the flour,
two eggs beaten light, separately; knead
again and put to rise. At II O'Clock knead
again and put to rise. At 2 O'Clock roll
out and make into cakes. If too light be-
fore baked, put down in the cellar. Bake
twenty minutes in a quick oven.
Mace Yeast.-TWo cupsful of flour. one
teaspoontul OF salt, boiling water poured
on when cooled put in tablesroonful of
sugar, small teaspoonfnl of ginger, and
three-fourths ofa cupful OF yeast 1t will
rise in two hours 1t will keep better if
stirred down several times while getting
light.
h re Plates.-Tin pie plates made with
rim about an inch wide, are excellent with
puff paste, showing to good advantage. L
have used them for forty years, and know
there is nothing better.
PIC Crust or Puff Paste.-Take one quart
OF best white sifted flour, large cupful of
lard, cut up with two knives;a a teaspoon
tul OF salt and some ice-water. Roll the
paste on the pie-board. Have large cup
tul OF lard to spread over the paste in good
sized pieces; sprinkle it with ...vur, fold the
sheet, turn it round. and repeat the opera
ton four times in ALL Bake in a hot oven.
Cleaning Silver.-We have used electro
SILICON for cleaning silver, brass student
lamps, stair rods, etc.-En.
Whipped Creans.-One pint of rich cream,
one cup of sugar, one glass of sherry or
madeira. Mix all, and set on the ice an
hour, as cream whips much better when
chilled. Using whip-churn enables it to
be done in few minutes, but fork or egg
beater will answer. Skim off all the froth
as it rises and lay on sieve to drain, re-
turning the cream which drips away to be
whipped over again. Set on the ice short
time before serving.
Bdoaraan Cream.-Whip pint of cream
to stiff froth. Boil a pint of rich milk
with teacupful of sugar, and add tea
spoonful of vallla. Soak half cup of gel
attn for an hour in half cup of water, and
add to the milk, add the yolks of four eggs
beaten smooth, and take from the fire in
stantly. When cold and just beginning to
thicken. stir in the whipped cream. Put in
molds, and set in cold place. Chocolate
can be added as above. For coffee, one cup
full of clear, strong coffee.
Strawberry Creom.-Three pints of straw
berries, mashed fine. Strain the Juice, and
add heaping cup of sugar, and half box
of gelatine dissolved in tcacup of boiling
water. Add the pint of whipped cream
and pour into molds.
Lemon Pies.-One tablespoonful corn
starch, one cup of boiling water, one tea
n