Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1881-05-05
Gghe Dott5ehpld.

Eoao to Cook Asparaqus.-First soak IL
cold water for several hours to remove the
bitterness if there be any then with sharp
knlle remove the outer skin; lay in tin
d'sfl with the heads all one way cover with
oolllng water and boil until tender, usually
ABOUT tireequarters of an hour, then sea-
son with butter. pepper and sal. let it boil
lew moments, then add a few teaspoon
luis OF sweet cream; have ready slice of
ory TOAST III the tureen take out the aspar-
agas and lay it neatly on the toast; set the
pan back where it will cease boiling, and
'i'icken the juice with beaten egg, taking
care not to let ie curdle; pour this over the
| whole, and take to the table while hot.
Oat Meal Genas.-Soak one cup of oat
meal over night, with one cup Of water. In
me morning, sift together dry, one cup of
hour and two teaspoonfuls of auv good hal-
ing powder; add little salt. Mix the meal
and flour together, wet with sweet mill, to
stiff batter. Drop into gem pans and bake
Immediately.
French Rotls.-stir thoroughly one quart
OF hour with three teaspoofuls of bakino
po"ker. Rnh in one ounce of butter or
lard, and little salt. Add one beaten aor
and as much cool milk as will make . soft
dough. Roll and cut out laree-sized cakes.
wet half Of top and fold over, Rake ;mna'
diately.
BAKED Indian Pudding-Scald one ouart
ana one cup or molasses, and pour into
poddlhg-dish, in which you have melted a
piece OF butter the size OF an egg. If whey
Is preferred, pour in as soon as it beoins to
bake cup of cold milk.
Beet Hash.-Two tumblers of hot water,
Q large spoonful of butter, three teasnoon.
iuls OF grated cheese and the same of fine
oifao crumbs: then season highly with
cayenne pepper, adding three tumblers Of
eold oeef minced. 1t should all be stirred
well together and served hot.
dnple SAortcahe, One quart sifted gour
."o 'easpooninls Of baking powder, half
eASpooliinl OF salt, quarter Of pound Of
'Ut'ef, sweet milk enough to make stiff
'attef. 0lX and roll IN one sheet AZ eoon
: o'Neo' split the cake open, spread with
'""ef, ana cover with NICE strained annie
"Hce. Face the other halt OF The cake On
MS, Ahd il liked add sauce Oh ton Pone
yer aii some rich cream. Send to tha tahla
OF. ''0is
11ottte@ Ca@e.-stir TO 4 cream one pound
: "'','e sugar and halfa pound OF butter.
e"t me "tites OF twelve eggs to a stiff
o'"' aiia aad 10 the sugar and butter three
ApS oi hour and one le;tspoonuI or hakinn
o"der. Mix all together Tnen take ono
acepful OF the batter. and stir into Il QUO
aspoonlnl OF ti.ui, colorng. Fiji bake
III one lhch deep with tile wllite batter
AZ uFop Il leaspoontu OF the red batter
re ana tl'ere ~ the white; next pour in
men depth OF tile white, then the red nc
'i"fe. Alternate i'll the same way till the
liter is all in.
orange Cake.-Two cups sugar. half cun
water, yolks OF five eggs, whites OF three
. cups OF hour well mixed dry, with two
ispoonfulS Of baking powder. When tho
Ell is ready, mix and bake in LAYERS
'.h ne whites OF two eggs and white pull
rlzed sugar, coiored with fruit colorino
favored with extract of orange, make
lih icing aud place between the LAYERS.
Tea Cake.-Two eggs, one cup of suoar
o-'iiiias oi cup Of sweet milk, one tea
oohial oi saleratus, two of cream-tartar
e-iiali cup OF butter, flour to make stiff
tier.