Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1882-09-14
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flower of medium size; boil it twenty min
ter, half gill of milk and one ounce of
bread crumbs. Add cayenne pepper and
salt to taste, and stir till the bread has alb
sorbed the milk and butter. Beat an egg
and add this to the sauce, but be sure it does
not simmer after the egg has been added
Butter flat tin dish, take off the fine leaves
of the cauliflower and place them all around
It,; break up the flower carefully and lay in
the center, making it as high as possible:
pour the sauce over this, sprinkle a few
bread crumbs on the top, and bake ten min
utes.
Potato Croquettes.-B the potatoes in
water enough to cover them. When three
parts done, pour off the water and let them
steam to finish cooking; then press them
through wire sieve; this done, put them
into stew-pan, adding in ounce of butter
to one quart of potatoes, and the we'll beaten
yolks of two eggs; mix together thorough
ly; then -four the pasteboard, divide the po-
tato paste in square parts, and roll them on
the board into round balls, or any fancy
shape desired, dip them into beaten egg,
then into bread crumbs, and fry in hot lard
to light brown.
Potato RissoIes.-Mash the potatoes, salt
and pepper to taste. Season with little
parsley ii desired. Mince fine some boiled
tongue or ham and add also a little chopped
onion. Roll into small balls, coyer with
egg and bread crumbs, and fry in hot lard
for about two minutes.
4 Useful CaAe.-One-third of cup Of but
ter, two cups of light brown sugar, two
eggs, beat all together. One cup of sweet
milk, three cups Of sifted flour, three tea
spoonfuls Of baking powder. Stir all to-
gether and bake ia seven layers. For Jelly
cake take jelly, tor orange cake juice and
grated rind of one orange, whites of two
eggs, make stiff with sugar. For lemon
cake white Of one egg, juice of one lemon,
and teaspoonful extract of lemon. For CO.
coanut, whites of two eggs, thcken with
sugar and grated cecoannt.
Saoeet Pudding. g.-Take one-third of a cup
of sugar, tWo-thirds of cup Of suet Chop
ped fne), one cup of sweet milk, two cups
of flour, two teaspoonfuls of baking powder.
one cup OF raisins, or any fruit desired.
Steam two hours or boil
Sauce for Suet Pudding. Take one table
spoonful of flour or corn starch to one quart
of boiling water. Add butter the size of
hens egg, and sugar to taste. Flavor with
the juice and rnd of one lemon. If without
lemon. very little vinegar and some lemon
extract will make good substitute
To Fry Green Co,w.-When the corn is
cut from the cob, put quart of it in pan.
a spoonful Of hot butter or melted lard, sea-
son to taste with pepper and salt, stir till
done, then let it remain until crust is form
ed loosen with knife and turn out on a
dish
Pineapple Ice Creans.-To half pound of
preserved pineapple pounded with sugar,
add sugar and lemon juice to palate, one
pint of cream, and little new. milk. Mix
and freeze. One quart. Or take pineap-
pie weighing about half pound, cut it in
pieces, bruise it in mortar. Add half a
pound of sugar, the Juice of one lemon; rub
them well together in the mortar; pass
through a hair sieve; freeze. A few slices
of preserved pineapple may be added when
frozen. One quart.
1t is in the kitchen of all other places that
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