Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1882-05-25
QGIhe yun5rhold,

Care OF Hands and Gtoues--Lemon iuice
and glyceri.e viii clean and soften the bands.
Cream of tartar will clean white kid shoes
or gloves nicely.
Baking Poaode, Biscuit Roll them thin
her tl'an usual then spread them with but
ter which you have warmed : that Won can
spread it smoothly; dust some fine white
sugar over them. AMI fold the dough over
or make 1t in Il roll and cut off strips from
the end of the right size tor biscuit, making
due allowance tor rising.
Sponge Cake.-Eight eggs, one pound Of
sugar, half Il pound OF tlour, the iuive Of
halt q lemon.
Fouitace.-White potatoes. baked and turn
"d qnicnly oul of t',eir skins, make a good
hot poullice tor pain
TO Restore Faded Ca,pet.--Dip the carpet
in strong salr and water. Blue factory cot
ton or silk handkerchiefs will not fade if
dipped in salt water while they are new.
Cottage Pudding.-One pint of flour, one
feae'pfnl Of milk, one egg, half teacupful
OF sugar, one teaspoontul OF soda, two tea
spoahtns OF cream tartar, sal. Sweet cream
and sugar, with tlayering, are good for
sauce.
Lager Fruit Cake.-Follow any coed re-
'Ipe tor the cake itself. On each layer ex-
cept the top one spread icing and Il thick
layer OF dates; remove the stones OF course.
aud look the fruit over carefully. Frost the
top of the cake
Potatoes Bro,oned W:th Meat.--Boil the po
ta'oes merely cutting OFF the skins at top
and bottom. for twenty minutes putting
them AT first into boiling sailed water. Then
remove the skins and shake flour over them
from the dredging box and put them in the
dripping pan with the roasting meat. Turn
them when the meat Is basted, so as to
ter with the meat.
Corn Bread-We Marylanders are often
amused at the receipts our Yankee sisters
give for corn bread. Nearly all Of them tell
lis we must put molasses il, and we would
like to know What for. The most simple
way in which it is made is,the most popular
with us, and we who have been partly rails
ed on corn bread ought to know how to
make ii.
Thin Pone.-Take quart of meal, scald
until it crumbIes, thin with skinned milk
TO about the consistency OF m,lsl,, add a lit
tie salt, and bake in two well creased pans
1t will take this about fifteen minutes to
bake in quick oven. Try it, and then if
you like molasses pone better, tell us.
Egg Pone Take one quart of meal, make
into tolerablv stiff batter with buttermilk.
Beat up three eggs light and stir in. Dis
solve level teaspoonful of baking soda in
little water, add this just before turning
into the pan. Bake halt an hour.
Keeping Beetsteak-A friend tells us that
she is in the habit of keeping beetsteak and
mutton chops in warm weather for three or
four days (even Ionger) by strewing ,.lickly
with Indian meal, then rolling each piece up
and bnrying in meal.
Pudding Saucc.-For good or easily made
pudding sauce, take one tablespoonful of
butter. two tahlespoontuls of flour, two
thirds of a cupful of sugar Pour hot wa
ter over these, stir well and boil thick, fia-
vor with lemon, wine or nutmeg and tea
spoonful of vinegar.
Improved Fried Cakes.-Snowballs are
made by dipping tried cakes in the white of
an egg and then in powdered sugar.
Feather Cake.-One cup of white sugar,
one teaspooniul of melted butter, one egg,
two-thirdS OF a cup of milk, two even cups
of cream of tartar, one of soda; flavor with
lemon. always slit my cream of tartar
and soda into the -four. You will be sur
prised when you make this cake, it is so
delicate.