Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1882-02-02
Uhe 1aitSehnld.
USEFUL HINTS.

gf#fF5tBEi SEtl- sE&@E NAGE
v. 4 double saucepan prevents danger OF
burning. and liquid bolls quicker on account
of heat on all sides.
ln breaking eggs be careful not to let the
Yolk touch the sharp edge Of the shell, ana,
put pinch OF salt in the whites before,
beating. gsa0lG @9Hna ast4ah Aa4
Dip the BOWL in boiling water before
creaming butter. 'sssGH Il iErI iaLE 5YE
ln boiling bumplings of any kind put them
into the water one at time. The water
should should be Just at the boiling point. but not
actually boiling cover closely and cook
steadily until done without removing the
cover '9t'l's4 p t..sffts@ IVY #@ ''4ps s4 Dlje#
In boiling eggs hard, put them in boiling
water for fifteen minutes and then into cold
water. E,s0a d5l8a .##ttaat..rtg sfsa 81. y.rf
10 wash red fable linen use tepid water.
sal and powdered borax. Dry in the shade,
stretch stl' smooth and iron when partly dry
with an iron not too hot. A great degree
OF heat spoils the color. =s Y
10 remove old paint cover with a wash OF
three parts stone lime slaked in water, and
one part OF pearlash. Let the coating re-
main sixteen hours, when tile paint may be
easily removed. s A,I. - aI4~v .is$
A thin coating otvarnish applied to straw
mating or oil-cloth wiiljmake either much
more durable. and keep them looking fresh
and new. .r.sF..t@s-sry .#4 ~ =I +. n57.s
4, good way to wash black lace is to pin
the points securedly to board after brush,
ing out the dust, then to sponge it with .
table beer. When dry remove the pins. y
Italian Gyeam.-Pour gill of cold water
over three-quarters OF an ounce of isingass,
and let it stand halt an hour. Then turn it
into half pint Of boiling hot ailk and add
a small'stick OF cinnamon and bits OF lemon
peel, and boil it ten minutes. or till the lsin-
glass is, all dissolved. Take one pint Of
sweet cream, add one leacapful of fine SUI
gar TO il, and beat. up we'll. Squeeze the
uice from three oranges add to it a glass OF
white wiae, stir into the cream and sugar,
and beat rapidly together. Strain the isin-
glass and milk into it, set the bowl on some
pounded eand beat up the contents with
III egg-beater. When it grows thick put
nto amonld and place ona ice in cool
olaee. lServefor dessert, or supper dish.
Scotch Woodcock.-Break two or threef
'ggsx into a saucepan. add a little salt and i
pepper and a tablespoonful of sweet milk. I
'tir up slightly and cook slowlw, as it bnb- .
lies up; add z large piece of sweet butter. i
'tlr well from the bottom, SO that the mix
ure will not stick 10 the pan. Have two
! ces of bread ready toasted; butter" it
lightly, andput on one piece two anchovies, u
veil washed scraped and chopped fine. fat
he ether slice OF toast over the anchovies, !
nd pour the eggs on it, having the platter il
veil heated, and serve very hot. sd. al
Orurgs Ftittsrs.-5ift one pound of Haxall
lour into dish, pour iuto it one pint OF
weet milk with a,pinch OF salt in it. and
ne quarter of pound of melted butter
mixed with the milk. Stir the flour and s,
milk into snooth batter, and add three
ggs beaten very lightly. Peel four or
nges. taking off all the white, pithy skin,
nd divide into pieces without breaking
heir skins. Put piece into each large
poonfnl of batter, as it is turned into ket- 9
lie of boiling tat. and fry TO light brown.
'ift powdered sugar over them while very ,
'ot, and serve hot. These tritters are ex- !.
client tor side dish, or for the lunch or
Ell table.