Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1883-07-26
The DunSehnM.

Strawberry Crean,.-To make strawberry
cream take three pints of mashed berries,
strain the juice and add a heaping cup of
sugar, and then gelatiiie soaked and dissolv-
ed In teacup of boiling water. Add pint
! OF whipped cream and pour into molds.
| Boiled Ham.-Boil it three or tour hours.
according to size, then skin the whole and
ut II for the table; then set 1t in the oven
for half an hour, cover thickly with rusk or
bread crumbs, and set back for half an hour
longer. Boiled ham is alw ays Improved by
setting in an oven for nearly an hour, till
much OF the fat dries out, and it also makes
it mere tender.
Corn Bread-Neao Orleans-One and one
half pints of corn meal, one-half pilt flour.
one tablespoonful OF sugar, one teaspoonful
salt, two heaping teaspoontuls baking pow
der,one teaspoonful lard ,one and one-tourth
p'nts OF milk. two eggs; sift together corn
meal, flour, sugar, salt, and powder; rub in
the lard cold, add the ggs-beaten-and
the milk mix into moderately stiff batter
and pour from the bowl into shallow cake
pan. Bake in rather hot oven for thirty
minutes.
Cabbage Relish.-Chop fine head of cab
bage and put into jar take piece of but
ter about the size of an egg and melt in q
frying pan have ready cup OF sour cream,
same amount OF not very strong vinegar,
and two well-beaten eggs; beat all together
and stir into the pan with melted butter, and
let it just come to boil then pour over the
cabbage and stir together. This is good
dish and will keep good for weeks use in
winter.
Rhubarb Jam.-A correspondent of the N.
I. Tribune says: Cut in pieces about an
inch long-use a sharp knife in cutting and
leave the skin on ; pat pound of sugar to
every pound of fruit and leave till morning;
then pour the syrup from it and boil till it
thckens, and then add the rhubarb and boil
gently. Put up as you do jelly in tumblers.
1t will keep well. have read that rhubarb
can be used with more expensive fruits in
making marmalades without its presence
being detected H#'3t #.tf
Lemon and Rtubarb Pies.-Peel the stalks
Of rhubarb and cut them into bits two inches
ong; turn boiling hot water over them,aid
et them stand on the fire ten minutes then
strain off the water. Cover some pie plates
With pastry and put in the rhubarb with q
quantity of sugar, and slices of raw lemon,
cut thin as wafer, and a few pieces of can
lied ginger chopped fine. Cover with pas
ry and bake three-quarters of an hour
serve when quite cold.
Preserved St1a,obe7riss.- pound of
he best rut, put |. over the fire in a vessel
arge enough to hold a pound of sugar with
he fruit. Cook the fruit twenty minutes
athcr slowly, unil the berries are very ten
ler; add granulated sugar and cook ten
minutes longer, skimming when needed.
This manner of preparing is the best way to
etain the flavor, and will keep forever if
here are not too many children about.
Southern oOay Of serving Chicken.-Joint a
hicken aud boil gently in deep saucepan,
With just water enough to cover the chicken
FOR one chicken allow half pint of uncooked
ice boil this, and after the chicken is ten
Ter remove 1t from the pan and add the rice
0 the gravy season with pepper and salt.
lany cooks add two small slices of bacon to
he water in which the chicken is boiled, to
elp flavor the gravy, but remove the bacon
etort serving. After the gravy has been
take the rice out, place it on a
latter with the chicken on top.