Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1882-10-26
!Mte NottSehnld.

Copper in Bread.-some time ago Dr.3J.
Van der Berghe was struck with the con-
stancy of the proportion Of copper found IN \
bread, and made an examination Of wheat.
IN 100000 parts OF the grain there were
9A of metallic copper, and oats yielded 4
l0.S parts in the same quantity. He made,
OF course, the usual preliminary tests to as
certain the purity of his reagents, and he
took care that his gas burners were made of
iron. Even the porcelaine capsule was sup
ported on platinum triangle.
Lemon Pie.-Y olks OF three eggs beaten
well, to which add one full cup OF sugar,
the juice and part Of the grated rind Of one
lemon, and one tablespoonful OF flour.
When the crust is ready add to the other in
gradients enough sweet milk or cream as
will be necessary to fill the pie tin, and bake
in y hot oven. As soon as the cnstaru Is
fairly set and the crust done, spread over tile
top the whites Of the eggs, previously beatss
stiff with little sugar, and return to the
oven to burn strife.
Pie Crust Unless one is an experienced
housekeeper, it is a difficult matter to guess
at just the amount needed for a certain NUM-
Der of pies We have found the following
proportion great convenience: One quart
of flour, one full cup OF lard, little salt and
enough very cold water to makaa very soft
dough. Do not put your hands in until it
is ready to roll out. Roll some butter on
the upper crust. This will make three me-
dium sized pies.
Suet Pudding.-One teacup suet chopped
tine, one cup molasses; four cups flour; one
cup sweet milk; one cup uf raisins; one
teaspoonful of soda dissolved in the moas-
ses; cinnamon, cloves and nutmeg. Steam
four hours. Half the recipe il sufficient for
six persons.
Boston Baked Beans.-Par-boll the beans
one-half hour; then bake them ] II day in q
moderate oven. Place on top of the beans
apound of salt pork, cutting through the
rnd as /, to slice. When nearly done add
seasoning and a tablespoonful of molasses.
German C,isps.-'rwo cups OF sugar, one
cup OF butter, the rind and Juice of one
lemon; mix thoroughly, either with a
spoon or with the hand, adding sufficient
flour to make them thick enough to roll
out; roll very thin, and cut in small cakes
with cutter; after placn in pan rub
the tops with eggs and sprinkle with white
sugar; two eggs are enough for the tops Of
the cakes; they only require few minutes
to bake.
Mrs. J. r. Fullington's Su,nmer Sausage.
Take cupiul OF chopped cold meat !;
break into a bowl with it two or three eggs:
season with pepper and salt; butter a grid
die we'll and dip out your mixture by the
spoonful, and try nice brown on both
sides. Serve while hot.
Mrs J. r. Fnltington's Camp Pie.-Take
stewed fresh meat of any Kind or chicken;
cut fine and put it in nice gravy; pour
:, into deep pish cover with mashed pota-
toes. Set in the oven to brown and serve
hot. l.
Gangerbread.-On egg well beaten. a cup
, tnl oi molasses, n tablespoonful OF butter, a
teaspoon1n each of salt and ginger; stir as
| stiff as you can with flour dissolve Il tea
, spoonful OF soda in cupiul OF boiling wa
ter; pour in and stir thoroughly together !,
bake in sheet Very nice eaten warm with
!, little butter.