Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1882-01-12
Mghe 1onSrhnld.

4Iggs dnd flashed Potatoes-Chop nn@
e'sht or Ten good-sized, cold boiled notatoa.
me night before they are needed Naxt
morning heat spider very hot. and but Il
apiece OF butter the size of buternnt
ana add the potatoes salt it a LITTLE ana
sur frequently; when well heated through.
'nrh ~ four eggs, we'll beaten, and stir ran.
iu'y Tor hve or six minutes. Serve on hot
platter.
esaer esaer Wsne.-Take sweet cider directly
rom the press. Strain it through a fame,
Gag lnte q tub, and stir into il as yn,ot,
money as will make it strong enough TO haar
up an egg. Boil and skim it. and whe, ~
acun' ceases to rise, strain It again. When
quite cool, put it ints east and set II away
~ q cool cellar until spring. Then bottle IL
on ana when ripe it will be found to he q
very palatable beverage. The cider mn.t
DC t''e very best quality, made entirely frona
good sound apples.
Lemons for orSmatl.poS.--An Ioronton fOAt
physician treated himself fer small.p with
lemon juice, and reports the process and re-.
suit as follows: l squeezed all the iuice T
possloly could out of one lemon into tho
glass, to whicii added about two table,
spoonluIs of water, and drank il. | them
opened !he rind and sucked The balance of
the Julre. In about twenty minutes | took
anotner lemon and used it in the same man
ner. In short time felt verv cold, as ifr
were lying in close proximity toa large
mass or snow or ice. My pulse had drop
pea TO sixty. shut my eyes to see II the
unpleasant visions were gone, and by plac-
ing my hand on my head found that the
pocks On my head had gone also. -.z5
Re- Cooking of Meat There are the re-
mains 81 joint OF underdone mutton in the
mouse; one woman will cut this meat un
INTO slices aud putt into a saucepan, with
the materials ef making the hash, and buii
al together until done. The result is that
the meat is cooked twice and eats Iik. ,ea,n.
er, and people say that they hate hash. An
other woman will cut. all tile meat of the
oone IN nice slices, flour the meat, sprinkle Il
with little pepper and salt. and set aside.
The bone she will then break into frao.
nents ana boil it in water for two hours in
nice, clean saucepan. The vegetables or
seasoning she will then fry in fat or butt,r
lntil they are cooked fairly and nicely
'rown.. She will then strain out all tho tst
fragments of bone $50 that people can eat
he hash without fracturing their teeth)
rom the stock, add the fried vegetables and "
astiy put III the meat. The whole will ba
for ten minutes. so as inst tn
warm the meat through and carry the cook-
hg OF the unlerdone meat up to the proper
olht. Meanwhile some dipped toast viii
e made ready to set around the dish into
Fhlch the hash is poured. Here, by atten-
ION 10 first principles the remains OF AN un-
erdone leg of roast mutton. instead of be-
lg spoiled for TODD and made disaerceable
re converted into wholesome and delicious
ish. f.E-..t ...-..- 5.s
Roulads Of Veat.-Take the best end OF
eek OF veal, with a sharp knife remove the
'eat IN one piece from the bones. Law the
'eat hat on board, and sprinkle thicklv
yer the side from which the bones were
'keh minced parsley. sweet herbs, pepper
ad salt. Lay over this thin slices OF yerv
u oacon' and then roll up the meat tightly,
'ing it into shape with broad tape. Rub
YER the outside OF the meat with bacon fat
lard' sprinkle with a little pepper and
llt and Hour and roast quickly for about
houF ana halt, basting it frequently. Ii
ast De nicely brown on both sides. Serve
18th rich brown gravy.