Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1882-01-05
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Lsghs Gingerbread Three cups Of. tlour.
one OF sugar, one Of butter, and one Of mo-
iasses three eggs beaten light, one table
spoonful of ginger, one teaspeonful Of pearl
ash and some cloves Beat the butter with
sugar as for7pound cake, then add the other
ingredients, putting in the, pearl ash. last.
Bake them in cake tins,
Philadelphia Ice C,eana.--Two souarts ut
cream and the whites of eight eggs. we'll
beaten; one pound Of powdered sugar. fla..
vofed with vanilla or lemon. Stir all well we'll
togettlerand freeze. u aaH&9aasn al3e t5f'a
I'LL f'"npksn F'ittcrs Four tablespoonful, ,of
paupkin, two eggs, half q pint Of milk, and
two tahlcspoontnls of brown sugar. srhicken
with -four into a batter. Beat until light
and fry in boiling lard. ias.E IN ..tstg 4a.ss
Ii tI1eatn'sng It'' Fs'e Lace.--Fine lace, if not too
much en- soiled, can be cleaned by, COVERING, n
win powder composed of equal paris q,
or pulyarized borax aud prepared oh.,l,
Leave it iii the powder two or shree dats.
'hen put IT between folds Of soft muslin nm,
I'll eiean anu free from dust. II il will bear
WeHing, the safest and best way is to wash
IL on a bottle. s Cover the bottle Ssmoo,h1,,
with Itll.s soft muslin and tasten it secur.slv
then wrap the lace around it,. basting thss
edges carefully with very fine thread. Cover,
all with single thickness of fine musIin
aiio WASH IN warm soap-suds, changing IL
~ olten as necessary, then rinse and put To
soak for twenty-fonr hoursin bor;a,x water.
use no blueingf and no starch, the bora
will give stiffness; ifanything more il can
s'aefea necessary, dissolve little white s,i-
gar 9or = ~ asilyery little gum arabic in water and
up the the betllc into it after the other water
mas IS's been well squeezed out, Stand the bot.
tle IN the sun until nearly dry, then take OF
the outside covering, but do not disturb the
lace while it's damp If a eam-colorea
tint is desirable, little clear coffee may be
added to the borax water in which the bottle
Is soaked. altf443tt.t 5f+..E s5#ls.I4,
,1'uue Pruue. Pudding. Cook half a pound of
prunes with water enough to cover. When
sort enough take out the pits, sweeten to
taste and continue to cook until the syrup
Is well reduced, and quite thick. Chop the
prunes IN ~ and add the beaten whites of
SIX eggs. Putinto a'buttered pudding dish
and bake light brown. N Serve with sweet
eaed and favored cream If the cream, ia
whipped until stif 50 much the better. a
! Ice Cream Candy, "a pint of grannlated
sugar and half cup Of water, with a quar-.
ter ofa teaspoontul Of cream Of tartar dis
solved in teaspoonfll of water added at
the first boiling. Boil rapidly for ten min
utes without stirring and try in cold water.
lt will be brittle vixen done. Stir in good
teaspoonful of butter and flavorlng of lem.
on, pour into buttered plates to cool aud,
pull as hot as possible. 49,
I7oo 70 Clean Mica.--When .ha fire in the
stove is oat or burned down low and dull.
wash the mica with strong vinegar and
soft cloth, taking particular pains with the
corners, and then wipe it dry with clean
cloth. isd a8#u~i I'm ~
Rock Cahe.--'rhe whites OF four eggs bea-
ten very light, one pound of loaf sugar
added to them, three-fourths of pound
sweet almonds slightly bruised. Bake ON
paper in tins.
MIX Biscuit.--One quart OF milk, a pound
OF butter, enough flour to thicken ii, and a
small teacupfnl of yeast; set item to rise
early in the morning. #t'"
Doaghnuts. Three pounds of -four. one
and one-halt pounds of sugar, one pound of
butter, six eggs, two wineglasses OF good
yeast, mix them with milk into thick paste,
set 1t to rise, shape them and fry hard.
Soft Gingerbrsad.-six cups OF flour, two
OF sugar: two of butter, two of molasses,
two Of milk, four eggs, a tablespoonful OF
ginger and little allsplce; beat the batter.
sugar and eggs light, then stir in the other
ingredients. Add teaspoonful of pearlash
dissolved in vinegar. 7',.