Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1882-01-26
little sum to blusstone the seed of one crop.
-Co'r. Ractfc Pural Press
g Qyhe Vnnsehnld.

Mash Mu6fas.-Cold mush is not a very
promising mixture to the eve, but when
'hInncd with milk and thickened with lii
Tic wheat tloar and eggs it makes very good
mntins. ta3
Plain Cake.-Two pounds of flour, add
half pound of beef drippings or bacon tat,
naIf a pound of sultanas, four ounces or
moist sugar, Que ounce OF lemon peel. and a
little salt, Let the -four be dried. then rnh
INTO 1t the drippings. taking care that both
are well mixed and free from lunps: shred
the leu'on peel tiuely and add with the silt.
sugar and saltanas, these latter being thor.
oaghly freed from the stalks and gritty a,at.
TER. Rub all together, making hole in the
centre OF the mass, pour in a tablespoonful
Of brewers yeast; then with warm wa,ar
mix the whole well till it ia OF the cons;s-
tency Of maist dough; cover well and stand
M q warm place to rise, then bake in tins.
Inns quantity will make too large cakes
each Of which will take an hour and 4 balr
% bake IN . moderate ovef.. Ityeast il not.
procurable, a tablespoonful of Borwieh,at
o"Ains powder may De substituted then
t'e n' cake may be at once put into the tins,
ana consigned to the oven.
rum or Black Cake.-For this Christina.
luxury take one pound of butter and ora
pound OF pulyerized sugar; beat them To- To-
gethef toa cream, stir In one dozen eggs
beaten to . fronth; beat well together and
add one pound Of sifted flour; continue the
beating for ten minutes then add and stir
III three pounds Of stoned raisins. three
pounds of Zante currants, washed, cleaned
and dried, - pound and halt Of ci,ron
sliced and cut into small pieces, three grated
hutnegs quarter OF an ounce OF powdered
mace halt an ounce OF powdered cinnamon,
half teaspoon full of ground cloves mix
all well together; bake ina well bultered
pan In slow oven for four hours and a
half.
Chashea Pie, Southern Styls.--Make a rich
crust of flour and butter that has been
washed in cold water. Mosten with cream.
koll in Irregular, tlaky sheets an inch thick.
Line deep baking pan with this crust.
COOK three chickens until tender, in water
enough to cover them. Take the white meat
ana part Of the dark. Take out all but the
smallest bones, slice the gibets, cooked un-
~ quite soft, in with the chicken, and put a 3
aver OF the chicken into the pan; then q
aver of paste in small bits then little dabs
u butter and pepper, another layer OF
'hlcken and some fat pieces OF fresh pork,
which have been par-boled and are perfect
sweet. Add the rest OF the chicken and y
urn the gravy or liquid in which they were b.
'oilcd, and to which one cup of melted but
er has been added, over the whole mass.
eoson with fine black pepper and add the
rownmg crust Cut notches around the
dge and put arose OF the paste on tho top. i
akeat least one hour, the lire being hot
nough the last twenty minutes to brown it i
icely.ona ssaa ..a...=fs.
Stel0ed Oystcrs.-Put quart af oysters to i
eat in their own liquor. When the edges .
egin TO rutfie, skim them without delay
ito hot dish, and add to them table
'oonful of butter, cut into small bits To
e liquor in the saucepan put teacup of
~ ciCss" VI IiCH iAllk, ana season TO taste
it'll salt and white or capenne pepper; let
me TO boil, skim and turn over the oys-
rs. Serve Immediately.
Oyster Soup.-Make In the same way, as-
g three or tour cups of milk instead of
le. little thickenng is usually added
oyster soup. Four medium-sized crack.
. rolled as fine as -four may be sprinkled
just before the soup is dished, or rub a
srt of The butter with teaspeonful OF
put it into the saucepan and let
e contents boil up once before turning
'er the oysters.
Fried oysters,-Select large, plump oys-
re-. Drain and dry them by pressing
ghtly between two cloths. Sprinkle with
epper and salt, then roll each oyster sep
'ately, first In sifted cracker srumbs, then
beaten egg, mixed with spoonful of
ilk and seasoned, then in cracker crumbs
gain. When all are ready fry them in
oillng lard-like doughuuts-to light
'own; drain and serve Immediately with
'ld-slaw or celery.