Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1882-11-02
CHE DnuSehpld.

x7a6ts J0r CO0keng Meat-In roasting meat
have the pan hot when yon put the meat in.
Ii it is beef put it in the hot pan and let it
stand moment and then turn it over. thus
soaring both sides and preventing the Juices
from running SO quickly. Do not put the
salt and pepper Oh the meat. but put it in
the pan with the water and then baste the
meat every three or four minutes. You will
flnd the meat will be thoroughly seasoned
and VIII be much more juicy and tender
than by the old way Of rubbing the salt on
the meat; putting the salt directly on the
meat draws the Juice out and touphens If
0oast fowls IN the same way also fish not
| putting any butter or grease near them un
I'll almost done then rub a little butter over
| 'hem to give them nice crisp outside.
lhose VIII" will adopt this way of ROASTING
meats, fowl and fish, using no grease or far
out sklmmng it all Off will like it nuch
better than the old way of using so much
grease.
04aanehaha Cahe.-Half a cup of butter.
t"o cups OF sugar, three cups of flour. a
''eap'ng teaspoonul Of baking powder. one
cup sweet milk or cream. tile whites of civ
eggs beaten very light bake in three LAYERS
as 1or Jelly cake. Icing tor the cake: Whites
OF TWO eggs, well beaten; two cups OF gran
niated sugar. boiled with little water nm
I'll 1t Will string from the spoon as thin ASA
'1alr pour this slowly on the eggs, stirring
all the time. then stir in a cuptul each of
ralslns and English walnut kernels. and
spread on each cake while warm. Stone ,ho
raisins and cut each one in two. little
'ehoo improves the icing and little tartaric
acid also. z.-.., 1H
cheap ftu'n Pudding.-One cupful of suet.
chopped tine one cuptul of brown smear Fl
one cupful of bread crumbs, one cuntul of
nour. one cup'ul Of raisinS, one cuptul of
English currants, five eggs, one teaspoonful
~ SODA, one nutmeg; other spices. if liked,
use sweet milk enough to wet The whole.
ool ~ pudding bag, or steam in a basin
TWO hours and a half This will make
verv large pudding. Halt the receipt will
be sufficient for most families. Serve Il with
any pudding sauce desired.
fTuat cream Cake.-One c,pful of brown
sugar one egg, butter the size of an eur
que cupful OF cream, one teaspoontul Of
'oda. one teaspoonfnl OF cinnamon ona
IN III nutmeg, two cuptuls of -four. one and
'al1 cnpfuls OF seeded raisins. This will
make one gOOd-sized loaf
Fa"'t Jelly Cake-Darh Part-Take ba,f
cupful OF brown sugar, the volkS offwo
ggS, a small tablespoonful of tlour half !,
"p'o' "i SOUR cream. half a teaspooniul of
QUA halt teaspoontul of cinnamon. half
h"''heg, one cupfnl OF seeded and chopned
',l>'''s. one one cupt'.l OF fonr. Use rather
cant measure of each Ingredient
for me White Part,-Use one cupfnl of
'''ite sugar, halt a cuptul of butter haIf .
uplhl OF sweet milk. one cupful and a half
l1'uf' TWO teaspoontuI> of baking now
ef' me whites of three eggs beaten to a stisF
ON and added last, one teaspoontn, oe
mon extract. Bake the white part in two
NerS' ana the dark in and. Putthe LAYERS
'geti'er with cnrrant jelly, hayino ,,,.. 1,.,r,,
'e III the center This makes one large
,af.
sousage'-Io nineteen pounds of meat aid
We ,ahle-poontnls oftsage, three t.h,a-
'o"hl''ls OF pepper. three tablesporntnls of
u. one teaspnonfnl of saltpetre. II care.
ny prepared these proportions make yerv
bod sausage.
NIX for'sdge Make a very thin batter
h"ur and milk, or corn starch and milk.
IT ''is INTO boiling milk with little saJt
III let 1t boil few minutes, stirring con-
antly.