Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1882-12-28
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HASH aoath HegetabteS.--Slice the meat yerv
thin, cutting off all the edges. Break up the
bones and stew them and the edges with d
chopped onion, q thnly sliced carrot, salt to
taste, a few peppercorns and a little chop
ped celery. Boil them in pint and a half
OF water for an hour. Dip off all fat that
rises, and thicken the gravy with dessert
spoonful of Drowned flour stirred in through
dredging box. Brown the flour on a flat
tin in the oven. 1t is well to brown GUAM
tity so as to have it on hand for thickeniae
gravies and soups. When it is we'll thick
ened, lay in the slices of meat and let it boil
up. Serve on a platter with wall of mash
ed potatoes, or boiled rice heaped around it's
edges, and blowned by rubbing it over with
beaten egggg, and placing it in the oven for.
ten minutes before serving.it. ...@ 4
Bread Plum Ps4ddmg.-Cut half loaf of
dry wheat bread into slices in a deep dish,
and cover over it a pint of boiling milk and
water, equal parts. Let it stand until per- V
fectly soft, then mash itup finely and add
to it piece OF butter as large as an egg,
half pint of brown sugar, three eggs we'll
beaten, the grated peel and juice of a large
lemon or orange. Mix the ingredients well
together, and stir in a teacupful of stoned
raisins, chopped; teacupful of currants,
well washed, and the same quantity of
citron, thinly sliced. II desired, glass Of
wine can be added Dip cloth into boiling
water, flour it we'll, and turn the mixture
into it, put it into kettle of boiling water,
and keep 1t boiling constantly for an hour.
Serve with cold or hot sauce, made OF whip
ped cream, we'll sWeetened and the Juice of
lemon added to it, or with a toaming sauce
OF sugar butter and wine.
Flumnery. one quart of new milk,
and add to it the grated peel Of one large
lemon, three tablespoonfuls of fine sugar,
and SIX eggs beaten for ten minutes. Let 1t
boil for five minutes, stirring it rapidly, SO
that the eggs will not curdle. Set the dish
in pail OF ice water, and strain it when
nearly cool. Soak two ounces of gelatine in
one pint of cold water for half an hour. add
to 1t one teacupful of white sugar, and set it
over the fire to boil, stirring 1t often. Put
the dish of jelly into pan of ice, and whisk
it with an egg beater to a froth. When
nearly Geld beat in the custard, little at a
eihie, dilet WHeH all is Dedten IN turn in q
wineglassful of white wine and beat all to-
gether. Wet two moulds in ice water. and
fill them up with the flummery. This should
be made the day before it is needed.
Preserving Fresh Porh.-Pork from hogs
killed in early winter may be preserved fresh
for cooking the following spring and sum
mer by first putting it in brine for eight or
ten days, or until sufficiently salted to be
palatable. Then cut it into slices as for the
table; fry it about half as much as Tor eat
ing, and then pack it in Jars, pouring the
melted grease over it. Properly cover and
set away in cool place, as lard is kept.
When warm weather comes and fresh meats
are desirable, take out the slices as needed.
and finish frying them. They will be found
to be fresh and rs good to eat as pork can
be, the lard having kept them sweet and
pure.
Roast Spare Rtb.-Take nice spare rib
with part of the tenderloin left in ; season
with salt and a little pepper; sprinkle with
summer savory, and put in pan with lit
tie water; haste often