Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1881-10-13
g GIhe Doasehpid,

Roast Lo'n Of Veal aoiM Potatoes.-Prepare
dressing by soaking stale bread in cold
water and squeezing it dry. Season with
salt, pepper, sweet herbs and melted butter
and I'LL the pocket" in the meat with the
mixture. Rub the outside with melted but
tet' iafd II with strips Of salt pork. put
tablespoonful Of drippings and another OF
water III the pan, and put the meat to cook
IN moderate oven. Baste frequently, and
allow twenty minutes to the pound put
peelea potatoes around the meat in the pan
an hour before taking it from the fire. Basic
ana turn them so as to brown on all sides.
serve the meat on hot platter, with the
potatoes around it. Pour the drippings
rom the pan leaving only little; add to
thls tablespoonful Of flour, which must
ee stirred over the fire antiI nicely brown
co, then put in boiling water enough To
make the right consistency, and let boil up;
add seasoning and strain into the gravy
boat E
sauory Mutton or Veal Ctsttets. Gut up
tfie chops and beat them with the edge cf i
knife. Beat the yolks OF a few eggs and
dip the outlets in them; season them viii,
pepper, salt, nutmeg and bread crumbs
holl them in buttered crumbs and brois
them Use Tor sauce some good gravy. j,
piece OF butter, crumbs Of bread. capers
anchovles, with some nutmeg and little
vinegar AS soon as they are dressed, tear
OH the papers and set them on the dish Witt
the sauce.s3i |slaf II
Onion 7oast.-Boil some onions of moder-
ate size; change the water twice in boiling
salt in the last water. When nicely done
tske out with Skinner. Make 4 gravy
such as you make for cream toast Toast
slices OF bread, lay them ia dish. nut tn Il
onions on the slices, one on a slice. ana nn,,s.
the gravy over them . ss.s.
Ggsdnt 1dast. Bell pint ard i hals III N
cream or new milk and thicken with table
spoonful OF -four or corn starch. add 4 lits,e
salt. Toast slices of stale bread quickly, Of
an even brown on both sides, lay them IL
the toast dish and dip oYertlem a plentiful
supply Of the hot thickened cream; add an
other layer Of toast and then more cream, If
Bread and Batte, Pudding. Butter pud-
ding dish well and strew the bottom with 4.
currant and candied orange peel Of little
eltron. Fill the dish half full Of thin slices
OF euttered bread, with a slight sprinklinp
or currants. Pour over all sweetened and
havored castard, made with three eggs to,a
pint of milk, and bake in a moderate oven
until firm in the center, but be careful not Z
to cook too fast or too long Ntfs
tn knI> RI.
OF dough add one pound ofraw sugar, half q
a pound Of butter, one ounce and a half 81, !,
caraWay seed, one ounce and half ground {
ginger, Bake in the usual way. Il very
much resembles Scotch hot cross huns. II
makes q very nice cake, either for tea or
luncheon. $3.50.
Fig Pudding. g.-An excellent pudding can
be made OF figs, and think it win be gen.
orally liked It well made, as everything
ought 70 be. Let the figs be cut up and
mixed with eggs, tlonr, suet, milk, etc. in
ne usual cnrralt method, and that is all. s2.
Potato Gheese.-In 'rhuringia and other
parts OF Saxony delicious cheese is make
rom potatoes. Our English housewives
Viii ind this new confection of a popular
'egetable toothsome addition to their bill
u iare. Take asufficient quantity of the
'est potatoes, boil them, and when cool
'ther CRATE or pound them in mortar un-
IL they are reduced to pulp. 10 every
I've pounds Of this pulp add pound of sour
MIX, and salt TO taste then knead the
whole together, cover the mixture and leave
Tor three or four days, according to the
eason. At the end of this time knead it ~.
gain, then place the cheese in 3 small bas-
'et, when the super1uous moisture escapes.
hey should be dried in the shade, and then
'laced III large layers in vessels, where they
must remain thus for fifteen days. The
lder these cheeses are the more they inn
rove in quality. These cheeses have this
dvantage over other kinds, they do not en-
,ender worms, and they keep fresh for
lumber ofyears, provided they are placed
dry situation and in well-closed vessels.