Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1881-12-01
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-. g Nhe li41' 1,o,1n4y5jrrjip!lldl, ny5jr ID, - \
'pe,y Vice east-Haye the Kettle = boilinv
ana pare a'potato the size Of j large ys, orange
t''ke "a bright lin basin anu III IL putt Il Il f
'aif'easpoohf"fof ginger and II tea> a>poo,,-a doom
l!'l eat''tof saItand white sugar. Crate i,no'
tn's me potato, quckIyy or itwiils rtir,i9
oro"i'' ana ana turn over jta pint and III Hall 90
o''''lnihg ''lnih "ater> or enough to scald it until a.
looks clear. and when, set ou.1l.e bot stoyey
it will bon in thirty seconds. When, cool.
aou hVe Isp"onf''ls Of yeast. and as, soon as
light cork tightly ma quart bottle. Ills
yeast very nice. and wifi keep three weeks
injWi'''ef. ii fo1hrre potatoes antitwo ntarts
MaWatef one cnpfllof boiling hot watet:iss
added though this is quite, UNNECESSARY
when ''n made made werk|yy a large bottle is bet-A
'er 'nan ll'' anything else, for holding tyea,t.o
though the little that remains should be.
turned out and the bottle scaldel eacl tima fine
tits filed atresh. ..Ja%"s "si's' ti'@s 2''5 -
Roost 7urkey.-Plck' carefully, sinee o over !elr
burning alcohol.o and remove. evprryfhinuo"
that inside. .tat and ALL Op,sh tat the ilackA
ot The neck, thus leaving the skim over Tie
breast Wllole. Stuff, not too, iull. sew nn0.
the openings, aud truss securely. otlerwi. N
inc legs and wings Will polnt every Ways
"hen cooked and the bird lock ready to fly
or walk from the table. Stuff the turkey q
ana keep it in a cool place over night: ,ry 4
OUT 'he fat, pour over tie top. lay some
sl''es OF salt pork across the breast, and put j
nalt teitc"p u Of water in the pan when
you put it on to cook. Keep a Steady fire. :
oaS'c frequently, and wien nearly done
season with pepper and salt dredye with
flour and baste Will, melted butter. Five
minutes hefore serving repeat the dredging
ana bas'iug to crisp and brown tile skin.
Allow two hours and Il halt tor Il seven .
pound turkey. Cover with white paper. if i
necessary. to preven t burning. Serve cran-
herfy' cufr'tat or wild plum jelly with roast ID
turkey. ,7....t5-..t ....,,-....1. -. H..
Chicken Satod.-Boil two fowls in sailed ,
wafer Until tender. Put i tew green stalks
OF the celery in the kettle with the chickens
ana save the broth and gibIets for the SOUP
as directed. When cold, cut the white meat
from the bones. removing the skin and gris
ue, mlnce 1t, not foo fine. and mix witt, an
equal quantity OF blanclIed celery cut into
bits. Cut the celery with Sharp knife.
chopping will make it watery. Set the mix
ure away in. cool place, and cover it close
" with Il damp napkin. ..
Salad Drcssing.-Beat the yolks of fonr
raw eggs with four teaspoonfuls OF mixed
lnustart. Stir in salad oil a ,e:spoontul at \
time, until the mixture tl:rkens like i.lly.
IL Will take at least eight teaspoontulS. and
as much more as you please. Add tour even
teaspoonfuls OF salt and four heapinr full
OF. powdered sugar. Mash the yolks ot tour
hard-boiled eggs to Il paste with a ];s,Je of
this dressing. then add the whole. also the
JUICE OF TWO lemons and II wineylass full of
strong cider vinegar. Pour this mixlura
over the chopped chicken and celery, toss it
up lightly. garnish with sliceI lemon ,urI.
I'd parsley, or fine celery tops. and ,,e
whites OF the hard boiled eggs cut into rinYs.
Squash Pie.-For one quart of squash
steamed and strained. put cup and Il half
otSugar, two teas poohfulS OF ginger, two of
cinnamon, one of mace, and pinch of ALL
sp'ce' aad three eggs, whites and yoiKs
beaten separately, three pints of rich milk
anu salt TO taste. Line the plates with nIain
PIE crust, brush the outer rim with water
anu lay Oh an inch wide rim OF D. If paste
Brush the entire surface with beaten epu.
Ill with the mixture an | bake until tirm in
l 'he center and well done at the bottom.