Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1882-11-30
yIht Dollseho,d.
No. 3

Receipt for Caring Msat,--As the season
has arrived when curing meat is In order,
we publish, as ot old, our famous receipt for
curing beet. pork, mutton. hams, ETC., as
follows: 10 one gallon of water take one
and half pounds of salt, halt pound Of SUI
gar, half ounce OF saltpetre. halt ounce Of
potash. In this ratio the pickle can be in
creased to any quantity desired. Let these
be boiled together until all the dirt from the
sng4r rises to the top and is skinned of.
Then throw il into Il tub to cool, aud when
cold, poar it over your beef or pork. The
meat must be we'll covered with pickle, and
should not be put down Tor at lest t~ 0 days
after killing, during which time it should be
slightly sprinkled with powdered saltpetre,
which removes all the surface blood, etc.
leaving the meat fresh and clean. Some
omit boiling tile pickle. and find it to an
swer well, though the operation OF boiling
purifies the pickle by throwing off the dirt
always TO he tound in salt and sugar. If this
receipt isstrictly followed, it will require
only single trial to prove its superiority
over the common way. or most ways of put
abandoned for any other. Tie meat is un-
surpassed tor sweetness. dtlicacy and fresh
ness of Characterization Telegraph.
German Crisps.-Two cups Of sugar, one
cup OF butter, the rind and JUICE Of one lem
mon. Mix thoroughly, either with spoon
or with the hand, adding sufficient flour to
make them thick enough to roll out roll
very thin. and cut in small cakes with cut
ter; after placing in a pan rub the top with
egg and sgrinkle with white sugar; two
eggs are enough for the tops of the cakes;
they only require "A few minutes to bake.
Motasses Sauce.-One cup OF boiling water
tiickened with one tablespoonful OF flour
wet in a little cold water; halt cup of mo-
lasses, one generous tablespoonful OF but
ter, vinegar or lemon juice and tlavoring to
taste. Boil twenty minutes. This sauce is
nice for apples and rice puddings.
Boiled Cabbage. firm cabbage,
boil until tender and let get perfectly cold.
Then chop fine, add two beaten eggs, half a
cup of milk, tablespoonful OF butter, and
season with pepper and salt. Mix well, press
lightly into but,ered baking dish. cover,
h'ke half an hour, uncover aud bake tifteea
minutes longer. Turn onto hot dish, pour
over a cup OF drawn butter and send to the
table.
Fried Whois Potatoes. Select those the
size OF an egg. Peel and boil in salted wa
ter. Take from the fire as soon as tender.
so that they may remain whole Have
ready beaten egg ana some powdered
cracker. First roll the potato, in the egg
and then in the cracker dust and drop into
boiling lard. Cook until quite deep brown.
French Fried Potatoes. es.-'rhis is an excel
lent way 10 use up small potatoes. Pare the
lutte ones, cut in halt then in quarter. Put
into wire trying Gasket and cook in hot
lat tor ten or twelve minutes. Drain, sprin-
dle with salt and serve.
Fruit Cake.-One pound of flour, one
pound OF sugar. one and one eighth pounds
OF butter, one-half pound candied citron,
tour pounds OF currants. tour pounds rai,ins
stoned and chopped. nine eggs, one table
spoonful each OF ground cloves, CINNAMON,
mace and nutmeg, and three gills new milk.
Coffee Castard Take IA large cup OF fresh
ground coffee. break All ,gg into it, mix it
ep well, put il into a coffee pot with a pint
OF boiling water, boil il five minutes, add a
cup OF cold water and let it stand ten min
utes. Then turn it of very clear Into a
saucepan, add n pint of cream and give it
one boil. Have ready eight eggs well beaten,
one and bait cups OF sugar. Turn tile
c"llee and cream. boiling hot on the eggs,
stirring all the time. Put the cllstard into
II pitcher, set it in boiling water, and stir it
all IN" time till ii thickenS. Serve in cups
To eat cold.
Anno's Cup caks.-One-half cup of butter.
"he-half cup OF sugar; two teaspoons OF
baking powder; two cupiuls. OF flour. This
Is always II success. aud is equally good
wh"'mr baked in layer cake or ia suall
fancy tils.