Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1881-09-15
The 1un5ehnld.

'"i ''e ioiioWllS recipe Tor making pre-
serves OF Montana grown crab apples. Put
the crabs in steamer and cook until thew
can es easily punched with fork. Melt
the sugar, making it into syrup and while
hot drop the fruit in, letting 1t remain for a
lew minutes. Then take up the whole and
put in jars. In steaming the fruit put a
plate under it and inside the steamer. so as
to catch the juice, which should be emptied
into the syrup, as 1t adds much to the flavor.
Dolmas.--The Turkish way Of preparing
cabbage Is rather elaborate. The Moselem
cook makes forcemcat Of a pound Of lean.
raw mutton, chopped; cup OF rice cook
ed five minutes in boiling water, teaspoon
full OF onion and a tablespoonful of parsley.
chopped and highly seasoned with pepper
and salt; the leaves OF a cabbage are care
fully washed in cold water, put over the
hre in salted boiling water, boil for five min
utes, then wash in cold water and free from
stalks; the leaves are then cut in pieces
about three inches square, and in each piece
is wrapped teaspoonful of the torcemeat.
These little rolls of cabbage and forcemeat
layers in the saucepan, covered with broth
and held in place by laying heavy plate
upon them; the saucepan containing them
is placed over a moderate fire. and its con.
tents simmered for half an hour: the dol.
mas are heaped on hot dish, five raw yolks
OF eggs are mixed with the hot broth in
which they are cooked, the iuice OF lemon
is added to it, and then it is strained over
the dolmas, which were served at once.
Baked 1omatoes.-After stewing as for
tomato sauce, put into a pudding dish, crate
cread crumbs over the top till well covered.
and bake few moments in quick oven.
Tomato soap.-Skin half dozen good
ripe tomatoes, slice and put them into
stew kettle; cook them well, and while
cooking add a teaspoontul of soda; then
add one quart of milk, with half a teacup OF
sweet cream, little pepper and salt and
serve. Eat with crackers crumbed in, or
good light bread
Catsnp.-Take ripe tomatoes, wash, but
90 not skin them, and boil one hour: then
put through coarse sieve. 10 every quart
OF juice add one tablespoonful of cinnamon.
one of black pepper, one of cloves, one Of
good mustard, one-half nutmeg, two
thirds OF teacup of salt. Boil three hours,
Then to one quart of juice add one pint of
pure cider vinegar, and boil ons-half hour
longer. Bottle while hot and seal.
Ch'cke" Padding. One full grown chicken
let it be a young one. Cut into small
pieces, put in a stew pan with little water.
season with salt and pepper, and boil until
It grows tender. Take the pieces out and
lay into three or four quart pudding dish.
Have quart Of green corn cut and scraped
frou, the cob, add to it three beaten eggs
pint of rich milk and salt and pepper to
to taste. Pour this over the chicken and
dredgc thickly with flour, lay on bits Of
butter and bake from thirty to torty-fiye
minutes.
Drying Corm.-Be careful to select ears
not too old. The success of your corn de-
pends upon this. Carefully remove the
husks and silk, SO that it will not be neces
sary to wash the corn. Cut and scrape from
the cob, not too close, and when YOU have
cut on three or tour quarts spread upon
ear'hen dishes and put it at once into
moderate oven for twenty minutes, stirring
frequently. Then set a table out in the sun.
cover with cloth, and spread the corn on
it evenly and thinly. Bring into the house
before the dew falls and spread out. The
next morning heat as before and put out in
the sun. Ii care has been taken. the corn
will now be dry enough to put away. Ii
not dry, heat and put in sun another dav.
Tie up in paper bags.
Corn for Winter Use.-Throw the ears into
boiling water and let them remain just long
enough to set the milk then cut carefully
from the cob and to every two quarts of
corn add pint of SALT Mix thoroughly,
pack IN earthen jars, spread cloth over the
corn with weight on top. Keep in cool
place. When wanted for use put in stew
pan, cover with water, let it heat, turn of.
put on cold water again, and SO repeat till
fresh enOuUh for tacfa Crno,~