Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1882-02-09
g NIhe 1on5ehpld.

fresh ground corr meal three pints warns
water, one tablespoonful sugar, one tea
spoonful Of salt and large tablespoonful Of
hop or brewers yeast. Set in warm place
about five hours until 1t rises we'll. Then
add about three-quarters of pint Of wheat.
hour and half pint Of warm water, and let
1t stand to rise again about an hour and
half. Pour into pan well creased with
lard Or butter; let it stand to rise Sew
minutes and bake In moderately hot ovcs
nearly an hoar and a half. 1t is good hot
or cold, but best while hot, Corn bread,
made made essentially after this recipe, carried Off
the prize among hundred exhibitors. on
the score Of quality aud economy.
2. Into one quart Of corn-meal rub a
half teacpoonful Of salt and one Of soda.
tablespoonful of lard or butter, and mix
with one beaten egg and three cups Zone
and one-halt pints) of sour milk. Bake
from forty tofifty minutes in buttered pan,
1t is very good thus; seme will prefer the
addition Of little sugar or molasses,
3. Scald two quarts OF sifted corn.meal:
add cold water enough to leave it luke-warm,
Add little salt, one-third teacupful of rye
or wheat flour, and stir all together with
half teacubtnl OF yeast. Let it stand over
night. and in the morning add half a teacup
Of molasses and teacupful of cooking soda.
Bake in pan two hours. We haye eaten
excellent bread made in this way.
4. A good boiled corn-bread is made
thus: Mix five pints corn-meal, one pint
rye or wheat flour, two teaspoonfuls salt.
teacup of molasses Qess if preferred) and
about three pints of milk or water, or part
OF each, or enough to form soft batter.
but in tin kettle with closely fitting cover,
set it over kettle of ho. water and keep IL
boiling through the day. A tenn mold with
a hollow opening in the center is the best.
1t left over warm water over night, it sup
plies very nice warm loaf or breakfast.
70 Boil Potatoes.--Few cooks know how
to boil potatoes, though the knowledge ia
as simple as it is important. 1t may be
truly said that fully two-thirds Of them are
not properly boiled. My way is this: Put
hem into pot or saucepan with water
scarcely sufficient to cover them. AS soon
IS the skin begins to break, lit from the fire
md as rapidly as possible pour off every
1roP OF water. Then place coarse, clean N
owel over them and return them to the fire +
lsaln until they are thoroughly done and
luite dry. The water should be little
allied. This is simple, and il the potato ia
u good variety it will break open like
lour. Try it,
One Egg Cahe.-One egg, one and a half
ups OF sugar, one-half cup of butter, ono
up sour milk, three of flour, level teaspoon
ul of saleratus and one teaspoonful cara
way seed, or any tlavoring you choose.
In either of the above cakes. sweet milk
nay be used instead of sour, by mixing two
of cream-tartar in the sifted
our and using half cup of butter. When
sing cream-tartar, always use hafas much
oda or saleratus. Whe.l baking cakes
N OF water should be kept IN the oven to
reVent burning. Cakes made without eggs
equire much longer time to cook.
BAKED Rab6its.-When they are nicely
kihned and dressed, lay them fiat in a drip
ing pan with slice or two of bacon over
hem and half cup Of boiling water in the
an. lnvert another pan over the first to
eep in the steam, and cook, closely cover
q, for twenty minutes, then remove the
prer pan and haste with butter until the
Ahbits are brown.