Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1882-04-13
G GIhe Don5etpM.

Cream Pse.-One cupful sugar, one egg,
piece OF butter size Of an egg, one teaspoon
ful soda. dissolved in a cupful Of sweet milk:
add to this when mixed together two tea
spoonfuls cream tartar rubbed in three cups
Of flour, and bake in three jelly cake pans
The cream for the inside of the pie.-One
and ahalt cnptuls milk, when boiling add
seven teaspooniuls curn-starch wet with,
cold milk; let it scald moment, then add
two well beaten eggs; sweeten to taste and,
flavor with lemon or vanilla. Split the
cakes when cold spread them with the.
cream, and put together again like Jelly
cake. 3a
1ap'oca Pudding. Soak two.thirds Of cur-
ful OF tapioca over night in one quart or
milk (; then add three beaten epps tiva "a.
blespoonfuls of sugar, butter the size Of an
egg, one whole lemon, grated; bake three
quarters of an hour; serve with milk or
cream. az-
crust Of Washington Pie.-Yolks of three
eggs, one and 4 halt cups sugar. one tah,c-
spoonful OF butter, one-half cup Of cold wa
ter with bal: teaspoonful of soda which
has been previously dissolved in a tea
spoonful Of boiling water, one teaspoonful
OF extract OF lemon, two cups of -four in
winch one teaspoonful of cream of tartar
has been stirred. Makes two pies
fatlany.-One cnp of SUGAR. one cup boil
ing water, grated rind OF one lemon boil
five minutes Beat one egg, two table
>po"nf"ls OF flour, add this with the juice Of
the lemon to the mix ture boil a few min
utes longer ,.1.e
Frosttng for 7op.-The whites of the 8.
eggs, one tablespoonful of corn starch ard
three-tourllls eta cup of powdered sugar
aud any flavoring demon or yanilla.) SIT in
the oven few minutes to glaze over.
Nice Plain Cake Whites of three eggs.
small half cup Of butter, one cup sugar. one
half cup of milk, one teaspoonfu cream OF
tartar, one-half ,easpoonfnl saleratus. two
cups -four. one-halt teaspooniul vanilla. ss'
Beef 'scattop.-The scraps cut from your y
steak, or apiece OF round steak. will serye
nicely fer this dish. Mince your beef fine. Y
add TO it an equal quantity of rolled cracker
or finely powdered bread crumbs; season
with butter, pepper, salt, and a little thyme
or parsley make iato a mound or pyra- q.
mid, wrap cloth tightly about it, and boil
several hours; Or pack tightly in pudding
dish, stick bits of butter in the top and bake
in moderate oven, basting slightly with
little salted water to prevent drying re
be eaten cold. @
BAKED Or 1ongue.--Put the tongue into an
sarthen pan and lay on the, top of it few
slices Of butter; then cover the pan with
crust and bake. according
t" size, in moderately hot oven When
done, take off the skin and straighten the
tongue on u board by means of skewers. at
at the tip and root When cold. glaze it.
ornament it with frll of paper, vegetables
cut into shapes and curled parseley.
Roast Beef with Yorkshire Pudainq.-Set
your beef to roast upon grating or upon
sticks laid across the dripping pan. Three
quarters of an hour before the pudding is
done mix your pudding and pour into the
pan under the dripping roast. When done
cut the pudding and lay around the meat
after it is dished
Receipt for the Puddtng.-One pint of milk,
tour eggs, two cups OF flour, one teaspoon
Iul of salt. This is most delicious and
savory dish. 1t should be yellow-brown
When done. .-l..
Mutton Soup.-Bol leg of mutton three
hours ; season to your taste with salt and
pepper; and add one teaspoontuI of SUM-
ner savory ; make batter of one egg. two
of milk, two tabie>poontuls
Of flear, all beaten together, and drop into
the soup.