Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1883-06-07
Nhe 0onSehpld.

Lemon Sauce-One half pint OF boiling wa
ter, one teacup of white sugar, one fourth
cup of butter, the juice and grated riud of
one large lemon and one tablespoonful of
corn starch, wet and stir in for the thicken-
ing.
10 Fry Picked Meats-Cut in slices and
scald; when scaldng put in the water tea
spoonful or more OF molasses or sugar-mo-
lasses is best; when tried it will be delicate
brown instead of the white, fatty meat we
so often see. Side meat fried in this way is
almost as good as ham. Try it.
Corn Starch or Wedding Cake -Three-fourths
OF cup OF butter, two cups of sugar, one
cup OF milk, one cup OF corn starch, two
cups OF flour, and two tea >poonfuls of bak-
| ing powder. Beat the butter and sugar to
cream before adding the other ingredients.
LASTLY add the whites of seven eggs. we'll
beaten, and flavor with lemon.
Tip Top Cahe-One egg, one tablespoon
ial OF butter, one cuptul of sugar, one cup
ful OF sweet milk, two and one-half cuptuls
OF -four, two large tablespoonfuls of baking
powder, and little saltand whatever flavor
ing is liked. This is by no means rich, con,
sequently excellent for children who like an
abundance of cake for luncheon, but whose
stomachs are too weak for the ordinary rich
mixtures called cake.
Cooking Race-Put the rice into boiling
water, with little salt, and let it boil twen-
ty minutes; strain the water away dash it
over with cold water, and strain once more:
put the rice back again into the stew pan
and cover with cloth, and let it stand near
the fire antil required for dshng up. Thus
prepared it is delicious dish. We used to
take four times the time and ten times the
trouble, but we never had a dish to bear
the least comparison with rice prepared as
above.
Custard Pies-To insure success in making
custard pies put the crust Ga the plates and
set the plates in the oven before putting the
custard in. When you have found the place
weere you wish the pie to remain while bak-
ing, pierce the crust with silver fork in
two Or three spots, but do not put the fork
through the dough to the plate, as the GUS
tard will then run under the crust and spoil
it. After this is done pour the custard in;
pour it from pitcher SO that it will not be
spilled on the ring of the crust around the
edge OF the plate. Now, if you wish this
ring to brown nicely, rub it over with lit
tie milk in which you dissolved little SUI
gar; a desertspoontul of milk and half tea
spoonful of sugar will be plenty. II your
oven is good one the pie will not need to
be turned, and this is great advantage, as
the custard will not be disturbed when form
ing.
Drop Cakes-Warm drop cakes are fav
orite for tea. but considering the unhealth-
tulness of warm cake 1 seldom provide them
unless there seems special dearth for the
tea table. Take one egg, cupful of sugar,
cuptul of sour cream, teaspoonful of sal
eratus, three-rourths OF teaspoonful of salt
and any kind of tiavoring. Beat the eggs
with the sugar; then add the other ingred-
tents, and flour enough to make the dough
considerably thicker than for ordinary cake;
the cream should be very rich, and if not a
little butter must be added. Have the drip
per well buttered, and put in spoonful at
a fine, and place directly in a hot oven.
About ten minutes is required for bakiug,
and they should be timed to be taken to
the table the very last thing before sitting
down.