Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1882-11-16
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Sp'ced apple Trts Rub stewe,l tart ap-
pies thr''usha Il sieve; swetten and flavor
with mace or rinn,mnn. Line s,,,,p plates
WIN crust. tll with the apple. and lay
ars ht crust a quarter OF an inch vile over
the top "t the tart. Bake till The crust is
,loue.
R"ast Turkey.-After drawing the turkey
rinse out wi,l, several waters and in the
| NEXT e. tie las, mix u tea-p.ontut AZ soda,
Fill the body With ihiS Mater. shake ven
a''i rinse with clear water Prepare dress
'"g hy taking pieces II tl,y bread. pour a
very '''''e boiling water on them. cover
''2'''iv. ''t stand unlil soft. Add lunps, {
h'''t'r. three finely mashed potatoes. peuuer.
Sa''' ~igr. ahu 'Wa ", II beaten pups. MN
thoroughly. Rub inside OF turkey with
pepper and salt. sun Tie craw and liz
S'r''lg tightly ahent the ur,k Then tilI the
NY aud sew |: mp With Il strong thread
he The legs down firmly. press tie uin
close Ia III" sides and secure with }, ,nr,
around the body. s cam from one Ia tlre..
hours or un'il easily pierced witha fork.
Remove T." pan; place on the breast very
thin pieces "f picked pork. sprinkle with
pepper aud salt aud ,re,'.e with t,nr.
h'e3 pen'y "t water in pan aud haste fro
q''thtly. Cook until a nee. brown and mr-
frcly tender. S rye with cranberry sa,,ce
ami gihle' gravy. ~ n.,ke Tie grnyy-AE.
ter The turkey i 'li-he,l. place the pa,, on
top OF stove. remove n,nst of the tat. Chop
the eihlt's, which have been p,evinulv
boiled tor t~" hours. add to The gravy Win
tie water in which they were. cooked. sea.
sou I" taste. thicken aud ir constantly I'M
Ill the flour i. well cooked.
ScAoenhtelder Gladstone pint Of water or
sweet milk, halt pound ii butter, one il, an
'hg 'ehsp"llf" ot saffron. one small tea
'"p''l ~ So"i Yeast. and cue pound s,,v..,.
"a. two iahle-p,rntnl~ boiling water AZ, fha
s'tfron and take this saffron wafer AMI .,l@
tile ab'v-. Mix ,llnrn,,yhIv. thirkrn wul
'l''llf hnh SCI to raise over nuit. I'm t,,e
morning Work II upan'l ~rt 1t to raiSr u",ip.
After u has raised roll it out ,.d pnt in
p't's Now takr thr,r-.l,,lrters p,,,,ul ,f
s i2nr. tw" pounds II .,lr. halt pound hut,.r
hn The >cnl,letl saffron. cat liue ,ud mix IN
''ls Well. crtlm'le il M aud spread u. the
t'l, of the cakes. B kr from fifteen III
twenty minutes or ii done.
h"shed Potntoes.-P re and boil till done
"r IN a'''i mash iu Il kelts until u.tt.,tIr
>''ioo'h A'l'l milk or cream. butter ana
salt. beat with u large spoon like cah.-,l.
,.'''c ''"H are Beaten ','" nicer they become.
''ee ~ "'s''' IN 10Th, place lump nt butler
!" center AMI sprinkle with pepper.
P0yrut Of Cnid Mutton -C,, cold roost or
"''i y mutton IL i'n.h su,are pieces: ,ut
a.: '''"' "ra'y III Il saucepan. To- ether uil.,
sufficient sour or acid jelly ot any Kind ln
~ 'l,teit Tie meai; add The cold mutton.
S''>"'' lala'''bly with >alf and y, pIer; heat
~ ck'y hhd serve il at oncr. A dish of
r'"Sr',chlr p'l;l."c> may bn served with il.
AngeEs Food.-Iake The whites of eleven
'S2>. "i'e al"i halt tunnbcrinls OF sitl..l
gran'ltated sugar, one lluhleriul ut sit,.l
u "sr. ''i'' one t';smonin nt vanilla. Sir
D''e II lr '"r times, then add one lei, - .,n
II ~ baking powder aud silt ay ,i. Silt
!" sugar a'nl measure it. b at lie wines
d III" egg, f"a >'iif tr"th perfectly dry ON
! larg" platter Tueil adj ,i,. >,i,or .r.ntlv
! "lr very iiShtly. tltn Tie Vanilla DO nor
up heating I'LL it i put in the t,al, Ia bak,
. 'N' ~ '''tl'l'e> ~ II n!o'i' rate oven. rry
WIN i straw; II too soit let ii remain. 'Iurn
ne pan upside down tn coal When calf
he "!I with a knitr. Ice and cut wi.ha
haFp hliilt. a Itlmber Tor me.s ..lrt,r mast
'"i' wv" and one onrth giiS. Use Il cak,
IAN tl'at ha> Il hole in The center.
Securing Tims.-Dnlnt scolr lin with .an,,
'' same result can be arrived III by using
and soap.