Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1883-06-28
Ghe Donsehnld.

Rhubarb Pies-A rhubarb pie is not work
of art, but it should be made work of time
for it is much better if baked slowly, unless
the rhubarb is stewed before filling the
plates. Great care should be used in press
ing the crusts together,} but in truth. .rhubarb
pies, like.a all Others, are better if the lower
crust be baked separately. Very nice tarts
may be made by mixing pint of stewed
rhubarh with a mixture of four ounces of
sugar. pint of cream, Two ounces Of pow
dered cracker, and three eggs; beat these to-
gether and mix them with the rhubarb lust
before filling the plate in which the crust
has been baked. Cover with crosswise strips
OF paste and bake slowly. ea8
Whole Meal Biscuits ingredients: Two
pounds whole meal, four ounces butter, -four
ounces powdered white sugar, one egg, and
halt pint of milk. Rub the butter into the
meal, make hole in the centre, add the su-
gar, egg, and milk, and mix into firm
dough; roll out very thin, and cut out with
a cutter two sizes larger than crown-piece;
place on iron baking-sheets and bake in hot
oven till they are light brown. Great care
must be taken in baking these biscuits, as
they soon take color; serve the buscuits on
a lace paper in the torn OF pyramid.
Macarooms-Blanch one-half pound sweet
almonds, and pound them we'll in a mortar
with little orange-fiower water, add to
them one-half pound sifted loaf sugar and
the whites of three eggs beaten to stiff
frOth haat III wall tnratbac. tbor 7ro, ,+
equal distances on sheet OF wafer paper;
put strip of almond on each and strew
some powdered sugar over; bake in slow
oven.
Iced Iea-The tea should be made in the
very strong, and not allowed to
steep long. Keep in the refrigerator till
wan ted, and then put in a small quantity of
broken ice. Very few understand the art of
making iced tea, but pour the scalding hot
tea on goblet of ice, dumped in, and as the
ice melts the tea is weak, insipid, and a libel
on its name. Iced coffee is very nice mad0
in the same way. ii 4-....=..t N
Ctrds and Whey-Heat new milk u
temperature of 9s f. by placing it oV.
fire in saucepan set in pan of hottie
When the milk is warm take it fink
fire, put it into an earthern dish1e; stir
with one tablespoonful of rennesk; then
the milk until it begins to groIt twenty
let it stand undisturbed forArates from
or until the curd1e contents of
The whey; then gently pgset over bowl,
'he dish into shallowIif possible, and
81 1.
without breaking the e&hen the curd is
ct the whey drain sieve into glass
'ralned' ram sup 1t froRe it with cream. A
'r y. emma dlsh' anSwed for the curd from
pin pint OF cream it6wdered sugar is used to
'uit the palat o,,oa. ono
-, he-Two cups of sugar. one
mn sUaa .ailk, half cup of butter, two ana
,ne hb1s1ps of fioar, two eggs, and three
, ,aos,t aIuls of baking powder. Dissolve
,na ira cake of chocolate, mix with one
1alfup of the cake, then marble through
thRhole. .m.. uwy
l,at;no Puddtng-Two pounds Of snet
,r,nad very fine, three-fourths of pound
ohour. one pound of stoned raisins' two
lands of currants, half a pound OF sugar.
/ eops, six spoonfuls of rich cream, a VINE
hassfnl of brandy, four glassfals of white
zine, a good teaspoontul each of cloves, nut,
400 and cinnamon; mix over night and Doh
- hnurs, When turaed out of the Dag
,;e white sugar over it. Use rich sauce.