Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1882-06-08
ILhe DottSehoM.

Fotatoes Broarned tDsth A1cGt.--Boil the pO-
tatoes, merely cattiag eff the skin at top
and bottom for twenty minutes, putting
them at first into boiling salted water. Then
remove the skins ard 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
brown theM we'll on all sides. Serve ON the
platter with the meat.
A Tea Cake Without Eggs.---Take one cup
ful Of pulverized sugar, two tablespoenfuls
Of butter; rub these together until smooth
as cream add half a cup Of sweet cream
Tor milk, but 1t is not SO good), a cup and d
half OF flour, half q teaspoontnl Of soda,
bake in hot oven and eat as soon us ready.
Another cheap cake is made Of one egg, one
cup Of sugar and enc Of milk, tablespoon
ful Of butter, little nutmeg and mace tive
teaspoenfuls of baking po oxder, and -four
enough to make light batter.
Sponge GingerJread.- Take one cupful Of
sugar, ene cupful Of sour milk, one small
teaspeonful Of soda, one cup Of R,olasses, !.
| four eggs, the yolks AND whites beaten sep
| arately, one cap OF butter, one tablesppoon-
ful of ginger, one cup of raisins, four cups
of flour. In place of sour milk and soda,
you may use sweet milk and baking pow
der. Beat it all thoroughly but quickly,
and get it into the oven as soon as possible.
Msth Powidge.-Milk porridge can be va
ried SO that an invalid will not tire Of it
seon. Put dozen raisins in about two
nnm Of kn;l
will favor it agreeably, though they are not
intended to be eaten. A little nutmeg can
be added, or the white of an egg beaten
| light may be stirred III just after the ailk ii
taken trom the stove.
| Puff Paste.---Mix one pound of flour, one
ounce Of butter and the juice Of one lcmon
into firm paste with ice-cold water. Let
it stand M hour. Roll it out thin and lay
| over it one pound Of butter in thin Slices
told over the paste from each side, roll it up
into ball, and roll out quarter OF an inch
in thickness. Fold In three layers and
and lengthwise in three folds. Let it lie
half an hour. Repeat the operation, let it
lie ten minutes and repeat the rolling
When used for pies and tarts, rub over the
top with feather dipped into sweet milk.
Rhubarb Jelly.--Take some rhaharb, wipe
it with clean wet cloth, peel it and cut it
into pieces and inch long. TO each pound
of rhubarb put three-quarters of pound of
white sugar. Put it In to boil for about ten
minutes, or until the juice is well drawn.
Strain the Juice into preserving pan, let it
boil quickly until it clings to the spoon.
skim it and put it Into jam pots or meulds.
The quickest way to know If it will set is to
drop little on plate to cool.
Amother Wainklc IN Bread.-In the first
place the yeast should be good and free
from Jumps, and we like our own make bet
ter than any that we have been able to buy
in the neighborhood. Perhaps we should
not say so, but it is true. After our sponge
is very light and has been stirred down two
or three times we make up the bread dough,
werk it a pretty long time and knead in as
much flour as it will take. After it has risen
we knead it ever and let 1t rise again, and
when very light, bake it. We've had ne
trouble so far and no sour bread.
TO Clean 7fnpare.-A paste OF whiting
and vinegar is excellent for cleaning tinware,
nickel-plating, etc.
To Beat the White Of Eggs Quickly. Add
Il pinch of salt.
/ To Remove Old Putty.-Pass red-hot