Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1882-06-29
We Dun5ehold.

fee cup OF flour, one pound OF broWn sugar,
one and one-eighth pounds of butter, one-
half pound of candied citron, four pounds
OF currants, four pounds Of stoned and
chopped raisins, nine eggs, one tablespoon
full each OF ground cloves, cinnamon mace
and nutmeg. Fruit should be rolled in flour
before stirring in.
Coohinga Catf's Head.-Atter the butcher
cleans and prepares it, wash it, then boil it
an hour and a half with salt in the water.
Tie the brains in a thin muslin bag, boil
them half an hour, skimming off the scum
that will rise. When done take out the
bones and cut the meat in pieces, skin the
tongue, and cut it in pieces. Place, IN a pan
or oyster dish, layer of meat, then bread
crumbs, two hard-boiled eggs cut up,
small lump of butter as large as Il walnut.
and pepper and salt, in alternate layers, and
put it IN the hot oven TO brown.
Salt Rising Breaa.-We quote the follow
ing recipe for salt rising bread from the
Farm and Fireside Cook Book - Pour
half pint of boiling water on two table.
spoonfuls Of corn meal, ahd pinch of salt.
Let 1t stand ten minutes; then stir IN two.
| tablespoonfuls of flour and set ii in d warm
place to rise oyer night. III the morning
add one-half pint of fresh sweet milk, or
warm water, and flour enough to make the
yeast smooth. Then put it in kettle of
water hot enough to bear your hands in,
and be careful to keep tat the same tenn.
perature. When this rises pour 1t in the
batter, made OF two quarts OF mornings
milk scalded; when cooled add flour enough
to make a batter Be careful not to scald
the flour by mixing when the milk is too.
warm. Beat this we'll and set it to rise again
in warm place, which it will do in 25 or 80
minutes if managed right. Be careful that
the place is not too hot Now stir in -four
to make stitf batter, that cannet be STIR
red with spoon; then pour it out on the
molding- board, which has been well covered
with sitted flour, and add a piece of lard
tile size Of a large apple, and mix it we'll
with the dough. Work it well, and after
dividing it up in small loves, put them in
well-grcased pans, and set them in warm
place to rise again. When risen sufficiently
bake as quickly as possible. The break will
be whittier and nicer. This bread is consid-
cred the best kind for invalds. When done
have a small brush or cloth to dip in butter
to wash over top crust. 1t prevents it from
hardening.
Strawberry .ShortcGke.--Take about two
quarts of berries; tnake the cake as for soda
biscuit. three .pints of flour, with three tea
SDaoDfuls Df craop, nf tort.r e;ftaI Ia II -
teaspoontul of salt, two tablespoonfuls Of
butter and one of lard rubbed into the flour !;
mix it with a pint of milk and a teaspoon
ful of soda dissolved in it; roll it out half
an inch in thickness and bake in either one
or two cakes in quick oven, abont fifteen
or twenty minutes. Split the cake open as
soon as it comes from the oven, mark II
around the edges with a knife and separate
it with the fingers, as cutting it makes it
heavy. Butte: both top and bottom cakes,
spread the strawberries on the lower one,
sprinkle thickly with powdered sugar. lay
the top crust on the berries, and serve it
| with rich cream. Bake it In large round or
square tins. To be cut at table.
German Way Of Frying Beetateak.-P
the cut steak little, salt it and try quickly
with hot lard on both sides. Pour off the
lard and place the steak on the dish. Put
into the pan some fresh butter and fry with
il some finely cut onions and pour this oyer
| the steak.
| Dried apple Pie.-Take teacupfu two
thirds iuil of mashed apples, one egg, beat
together three minutes, then add one cuptul
OF sweet cream. and sugar to taste and beat
two minutes. This makes one pie. Bake