Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1882-11-09
Oe DnnSehotd.
No. So.

1w"ap Soup.-Twelve turnips, four table
SpoonfulS OF butter, two tablespooniuls of
flour, one quart of milk. two quarts of wa
ter. one onion, chopped parsley, salt and
cayenne. Pare, slice and put the turnips on
WIN the onion In the water. Cook SOFT.
pulp through coalander, and return with
the water to the fire. Melt the butter in a
saucepan, stir in the -four and cook ten min
utes, STIRRING all the time in one direction.
Add the milk, stirring it in gradually. and
take 1t from the fire. Simmer the turnjn
puree five minutes after adding seasonino
ana chopped parsley, pour in the thickened
milk. boil up once, and serve.
Sd"er-kraut The best we ever ate va
make ourselves, and have done so for mo,v
years, and fora considerable time with ar
own hands. and always from SAVOY ooh
'ase. it IS manufactured in this wise. IN
the first place let your '.stand.', hoIdinr
from half IA barrel to barrel. be thorouoh
~ Scalded out; the cutter, the tub and the
s'amper also we'll scaIded. Take Of all
the outer leaves of the cabbaees ha)vr them
ana remove the heart, then proceed with tha
cutter. Lay some clean leaves at the bottom
or tie stand. sprinkle with handful of sa]t
'''' ~ nan hu>heI OF cut cabbage, stamp
gently until the juice just makes its apnear-
ahce. then add another handful OF salt and
$" on until the stand is full. Cover over
WIN cahoage leaves. place on top a clean
ooard ht'lng the space pretty well. and on
the top OF that a stone weighing twelve or
fifteen pounds. S and away in a cool nlaoe
ana "heh hard freezing comes on remove
10 the cellar. 1t will he ready for use in
from tour six weeks. The cabbage shonld
"' 'nt to'erahly coarse. The SAVOY VARIETY
makes the best article, but it is only half as
productive rs the Drumhead and Flat
Dulch.-Er.
F"mphtn Pie.-Take one pint of pumpkin
Ilat has been stewed soft and nressed
''r"''Sh coalan'ler. melt in half a pint of
warm 'hl'k' quarter OF a pound of butter.
III" me same quantity Of sugar, stirring
mem well together; one pint Of rich cream
VIII be better than mlIk and butter. ha,t
''"ht eggs very light. and add to the other
Ingredients alternately with the pumpkin:
nen STIR in winrgIaSS ot rnse-water and
Wo glasses OF Wine mixed together, O larpe
eaSpo"''fui OF powdered mace ! nd cjnna-
nom mixed. and a grated nutmeg. HAVING
'"re" the whole very thoroughly, nut it
''" h"f'ered dish, and bake three-ouar
ert of an hour
>o"p.-l" make nutritious and palatable
mp WIN flnvors well mingled. REQUIRES
'"'y. practice and good taste. The best
a>'S Tor soup Is lean uncookrd meat q
'''hh OF meat to quart of water. to which
''y be added chic ken. turkey beef or mnt-
y" bones. well broken up; a mixture OF
rel "'''''"h ana Veal. with II bit ct ham
one al cut fine. makes IL higher Favored
up 'l'a'' amy >lngle neat; the l.pS of all
'e'tS are rich IN .eIaliur, AN important con-
h''e"t OF soup. The best herbs are suue
'Eh'' sweet marjoram,. larrnyun, mint
''I HlSl', pa sity, bay leaves. cloves
tr", ctlela seed aud onions. The. hat .a,-
'"'''@ Is mat which is made mp OF the
II '''e>' 4''a"'lly from each OF the m nv
lies. Ih" good soup maker must be a
llul faster.
F"tfea fhlcken % quar-, OF cold roosted
""e''' one c'pl''i "t cold boiled ham, four
''i'''"'''''>" "i hU'ter, a sptck OF CAYENNE.
>"S"C grating OF nutmeg. and two table,
""hl'iiS "t salt. Free tile chicken o, skin
~ p'''eS. c''' II aud III" ham in fine pieces.
'"p AM pound to paste. Add lie butter
i" seasoning. and pack >ulinlv in small
''e l,"'S. Cover thc>t. anl place them in
''h III not water. which put in Il mOd4r
= oven Tor One hour Wuen the mp.t il
'''c'''r WIN melted butter, and put away
"A co"I dry place.
f'ttte'S' re pint Of milk, one erp we'll
"t'h, Hour t" make Father Il srilf b,,Ier.
'"re dropping into The boiling lard add
e 'ra>p'"nnl Of ing pnw,le Nav he
reL by nQuiu9 Sliced unnlIs