Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1881-12-29
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'r four slices before you put them into the,
water. ''te ''' -,
Plain Pie -Crust.-Sift three cups of flour
with heaping teaspnonful of baking pow
der and pinch OF salt. Into this cut six
ounces of lard and six Of butter, both cold
and hard. If you prefer to measure take q
good half cup each OF lard and butter Mix
with cold water into 4 stiff dough, (scatter
the water about-it will take less than cup
and stir up lightly. When sufficiently
press ittogether, but be careful
all the M tiae to use only the knife /; don't y
put your hands to the, paste until you lay ito
IN good shape on clean plate, then set it,
for while in the coolest place you can find, !
Fifteen minutes on a nice shady snow bank
will do; never allow your 'pie-crGst to be-
come soft'and warm unless you wish 1t to-
be tough and greasy Divide the crust into.
equal portions and use one foreach of the
covers. The scraps can 60 to help make
the bottom crust, it necessary, but not the,
top, as the second rolling is. never SO light
as the first. Turn the crust often while
rolling out, roll in a different direction each
time. and always from you; never back and
forth in the same place. Moisten the edge
OF the under crlistto make tile two stick
together, and glaze the top with beaten
egg, If the yolk is very dark, colored, use 4
only part Of it. Bake in a quick oven until ,
well done at the bottom and lgh.ly brown .
ed on top.
Rich PIHm Pudding Stone carefully one
pound best raisins, wash and pick, one
pound currants, chop very fine one pound
fresh beef suet, blanch and chop small or
pound two ounces sweet almonds, one-quar-
ter ounce bitter almonds mix the whole
well together with one pound sifted -four,
and the same weight of crumb OF bread
soaked in cold mills, then squeezed dry and 4
stirred with a spoon until reduced to q mash
before 1t Is mixed with the flour. Cut. in
small pieces two ounces each of preserved
citron, orange and lemon peel, and add
quarter Of an ounce of mixed spice; one
fourth pound moist sugar should be put into
a basin with eight eggs, and well beaten to-
gether with a fork; stir this with the pud-
ding, and make it Of proper consistency
with milk. Qemember that it must not be
made thin or the fruit will sink to the bot
tom. Two wineglassfuls of brandy should
be poured over. the fruit and spice, mixed
| together in 4 basin, and, allowed to stand
three or four hours before the, pudding is
made, stirring them Occasionally. 1t must
| be put ia well-butered basin, covered with
a paste Of flour and water and cloth, aud
wilhtake seven hours of constant boiling.
When done tnrnit ont ona dish, sift Loaf
sugar over the top, and serve it with wine
sauce in boat. and some poured around
the pudding. The pudding will be of con-
siderable size, bnt half the quantity OF ma
| terials, used in the same proportion, will be
equally good. This pudding will keep for
| year in 4 dry place. 1t is always advisable
to have plum puddngs made and boiled be-
fore the day they are needed for table, as
! they take along time to make, and may be
boiled two or three times without injury to
them. On Christmas or New Years day,
tits usual to pour brandy over it, which is
lighted just as the pudding is brought into
the dining-room. tE..
j b tMinee- Meat. --One and a half pounds beet
suet one and one-haf pounds apples, one
and one-half pounds raisi rs, one and half
pounds carrants, one and a halt pounds
moist sugar. onc-fourth pound caniiedl lem
on peel, half tumblerful each OF sherry
and brandy; the juice and grated rnd Of
two lemons one pinch of salt; powdered
mace, nu.meg and cinnamon to taste. Chop
The dry ingredients all rather fine. and when
/ well mixed pour on the sherry and brandy.
Vanilla Creans.-Boil half a stick of vanil-
la in quarter of pint of new milk until
highly tlayoIed, sweeten with white sugar !;
dissolve an ounce OF isinglass ii pint. of
water, mix with the vanilla milk and add
over pint of good thick cream stir until
nearly cold and pour into mould, previ-
ously dipped in cold water.
; Liberty Cake.--One cupful Of butter, two
; of sugar, one of milk, one and ona hal
J pipts OF flour, three eggs, salt and spices,
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