Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1883-05-17
Ghe VottSthnld.

Boil teacupful Of rice in some good
stock, and pound it In mortar with All on
on that has been cooked in butter, with salt
and pepper. Pound separately in equal por
tions cold ham and chicken, form this into
outlets; cover them with eggs and bread
crumbs, and fry: Serve with sharp sauce.
Poor Mans Cake.-Oae cupful of sugar,
one tablespoonful of melted butter, one cup
full of milk, two cupfuls and halt of flour,
aud a teaspoonfal of baking powder, and a
little cinnamon or nutmeg, and one small
tablespoonful of corn starch. This will be
found to be very nice plain cake if eaten
while fresh.
Veal tLoaf.-Taketwo pounds of cold roast
veal chopped fine; three eggs well beaten
three or tour butter crackers. rolled fine;
two tablespoonfuls of OF milk; one tea
spoonful of salt; little cayenne pepper;
one tablespoonful OF powdered sage; mix
well together add bits OF butter; form into
loaf, cover with beaten egg, and bake one
and half hours, basting often.
Roll-JeH Cake.-One cup Of sugar; one
cup of flour, with one teaspoonful of baking
powder sifted in the flour, three eggs, one
tablespoonful of sweet milk, one teaspoon
full of lemon essence, bake in small drip
ping pan, spread the iell on while warm and
roll up Immediately.
| Chicken Sonp.-Wash two good, fat fowls
and put on to boil according to the age and
size OF the fowls and the time you are to
dine; if at twelve, put some nicely-washed
rice, about tablespoonful, into the pot at
ten, make some drawn butter, take out the
chickens. put them whole on dish, pour
the drawn butter, we'll seasoned, over them,
and four hard-bOied eggs cut crosswise and
laid over them; send to the table piping hot.
Season the soup With pepper and salt only.
Veal or mutton makes an excellent soup in
this way. ls
Raisi,s Cake.--A delicious and inexpensive
raisin cake is made of two eggs, one cup and
half OF sugar. two-thirds of cup of butter
one cup of sweet milk, two cups and half
OF flour, three teaspoonfnls of baking pow
der or two teaspoonfuls of cream of tartar
and one of soda, one cup of raisins, cloves
and cinnamon to suit your taste, one cup of
stoned and chopped raisins. 1t is the ex-
perience of most cooks that cake made with
cream of tartar and soda will keep moist
longer than that made with baking gowder,
but the powder is so convenient to use that
1t has almost superseded the other. Do not
frost this cake but until the top is a dark
brown. EEzs,5ss
To make an appetizing beef stew take out
the bone and bind the pieces OF beef tightly,
putting lemon, pared and cut into, and
some herbs in before binding. Place it in as
small stewpan or kettle as will allow of its
being covered with water. Let it cook slow
ly and gently; do not add any water unless
absolutely necessary. Slice a large onion
and fry it brown, and add to the water also
any sliced vegetables you choose, or cook
the vegetables IN kettle by themselves and
on the platter with the beef Ifyou do not
add any water yeu will have very rich
gravy, and portion of it may be reserved
for soup stock.
A transparent mucilage of great tenacity
may be made by mixing rice flour with
cold water and let it gently simmer over the
fire.