Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1882-10-19
q !GEhe Don!5ehnid+

Parker House Rotls.-At night take two
quarts Of flour, rub in three tablespoonfuls
OF lard make hole in the middle OF the
Hour, and put in one pint Of cold boiled
milk, one-third cup OF good yeast, three
tablespoontuls of sugar, one well-beaten
egg, one tablespoonful of salt; stir we'll
let 1t stand till morning without mixing,
then mix and let stand till noon roll out
thin, cut with a biscut-cutter, spread with
butter, fold over, let them get very lightand
bake ID quick oven.
hop least.-Take four good sized Dota-
toes, boil and mash fine. Ouc-halt cup each
salt ana sugar, one quart lukeWarm water,
Boil one handful of hops and strain o..e
pint Of water off them, adding to the Yeast
before putting in the lukewarm wafer
| when cool put in two cupfuIs Of soft Yeast.
Ihe mixture should be lukewarm. Ser in q
warm place till it rises then bottle and set
in a cool place.
Sweet Pichtes.-H one wants yery rich.
sweet pickle, the following will be found
good Tor pears, peaches, plums and ounces.
ana some other kinds of fruit: For seven
pounds Of fruit allow one pint OF vinegar.
1hfee pounds OF sugar one ounce Of CHINA
mon and one-fourth ounce of cloves. both
unground. Boil vinegar, sugar and spices
together and pour boiling over the fruit.
Ihe next day pour off, boil and turn on hot
again. DO the same the third day. II is
then ready to set away. Pears, unless very
mellow, should be first steamed till very
tender. Ounces should be dlst boiled in
clear water till tender. The water can be
used for jelly, the fruit for pickles Ripe
cucumbers arc also nice They should he
pared, cut in slices and laid in salt and wa
ter tor twenty-tour hours before picking.
F'c61ed Cabbage.-Select firm, fresh heads
of cabbage and quarter them; rinse in cold
water ana pack in jar, sprinkle each layer
WITH salt; set aside for twenty-tour hours.
IFesS out the brine that has accumulated
and roll each piece in pulverzed ,inoer.
then place in Jar and to every layer of
cabbage sprinkle well with mace, cinnamon
ana limerick, little red pepper, whole
grains of black pepper, white mustard seed
and little sugar. Scald with good vinegar
and let stand thrty-six hours then ponr
oil the vinegar without allowing the spices
10 escape; refill the jar with fresh vinegar.
adding tew more mustard seeds and little
sugar. Keep the cabbage pressed down un-
der the Einegar-if necessary use a WEIGHT
II your vinegar is good, the pickles viii he
ready FOR use in twoaweels.
mutton SoaGp.-Three pounds of bone and
meat Crack the bones and cut up the meat.
Four over three quarts of water add two
onions, spoonful of chopped parsley, one
turnlp, one carrot, pepper and salt. Simmer
thfee hours' strain, add oDe-half cup OF bar
ley which has been soaked three hours in
water and cook gently until the barley is
tender. There should be two quarts of SCUM
when it is done
oyster Soup,-Two quarts of oysters, one
quart Of rich milk, two tablespoonfuls Of
butter, Il cuptul Of hot water, pepper and
salt. Strain the liquor from the oysters, to
1t add the water and heat. When it boils
aad the seasoning and then the oysters. Cook
i've minutes, stir in boiling milk.