Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1881-05-26
Ghe Don5ehold.

4Idf1 bo1ten IIJJS.--Ll is Tue colniuOn way
to boil eggs only about five minutes and
call them hard They are then very hard
OF digestion. Boil ten minutes and they are
still hard and soggy. Boil them twenty
mlnutes and they become light and mealy,
and may easily be mashed aud seasoned.
Bread and Butter Pudding, Butter a deep
sh ;put in custard beaten up, of two eggs,
and mix with some snltanus; lay into it
pieces of bread and butter without the rind,
and sprinkle over each layer sugar and sui
tanus, havoring with cinnamon or nutmeg.
When the dish is filled up place in oven and
bake gently.
Coffee Custaad One pint strong coffee,
one pint milk, boil together six eggs beat
Ell with a cup and Il half of sugar. Bake
in 4 moderately hot oven but do not let it
BOIL
A Spring Dish.--Roast lamb with mint
sauce is now seasonable. 1t is an art to
make good mint sauce. Chop the mint
very fine; add brown sugar considerably;
mix with fine cider vinegar, not withe vim
egar serve with spinach and new potatoes.
TO Restore Plated Goods.--Moisten little
common whiting with some nitrate Of sill
yer, sufficient to make a paste, and rub it
on the worn places with soft brush, and
polish with leather. You can have the az
ticles electroplated and moderate cost.
Indian Suet P,oaaing.-One-half pound OF
suet, chopped fine, one cup molasses, one
pint OF milk, one egg, meal to make very
i thin batter, one teaspoontul ground cloves,
one teaspoontu OF ground cinnamon, one
teaspoon salt, 4 little nutmeg, few cur
rants Or chopped raisins. Boil or steam
three hours. Sauce.
Prince albert Pudding. Halt !, pound of
stale spong cake, soaked hall an hour in
quart Of fresh milk; yolks Of three eggs,
well beaten with the cake, quarter OF q
pound ofstoned raisns, same of well washed
and picked currants, anu two ounces of
finely cut ctron, two ounces of butter and
two ounces of sugar, half of a grated nut
meg; beat the whites of the eggs to &; stiff
froth and add just before boiling, the pud-
ding. Boil for one hour in a closely COW
cred tin, having the water at a full boil be-
fore putting the tin in.
Cincinnati Stew.--Cut into pieces three
pounds OF lean, fresh beef, veal or pork;
peel and slice two quarts of tomatoes and
season the whole with pepper and salt put
all in a stewpan and cover it close, but put
in no water as the juice is enough; stir in q
piece of butter, dredge with -four, and cook
until the meat is tender toast some bread,
cut in three-cornered pieces, soak in water
and butter, then set up around the inside
of deep dish and pour the stew in. Serve
hot,
Beef Steak.-lf the steak is tough, pound
it well and press it together. When every
{ thing else is ready for the table, build a
quick fire with kindlng-wood, have thick
iron spider smoking hot, grease it and put
in the steak ;just before the blood starts
sprinkle with salt and turn; let it cook on
ly minute or two cut "a small piece in the
) centre and see If it is raw. If not (that is if
merely looks quite red or pink) take it up
! quickly, sprinkle the upper side with salt,
spread with butter and eat while red hot.
If you have Goals and broiler, use those
instead, never cook beet over a slow fire and
let it ''sizzle," while all the juice runs out; !;
it makes it tough.
Danvers Potatoes.-C one quart OF cold
, boiled potatoes sn very thin slices, and sea-
; son well with salt and pepper. Butter an
} escalop dish; cover the bottom with layer
of crea N sauce, add layer of the potatoes,
sprinkle with chopped parsely, ard moisten
, with sauce; continue this until all the ma
terial is used have the last layer one Of
3 cream sauce. Cover this with fine bread
: crumbs, put a tablespoonful of butter in
. little bits on the top and bake twenty min
r utes.
Cooking Rice.-To cook rice SO that the
grains will be whole and tender, wash
it in cold water until the water looks
: clear, then cook it rapidly in boiling salted
water for fifteen minutes, after which drain
and place The covered saucepan on the back
: of the stove to steam until the grains crack
open and are tender, which will be in about