Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1883-02-08
q sn!Ggle'. Nttzssk,hplhl,.s,

: TTzs ETT IN C5E5 ET7 Tt VIII
5e 5Ceteanfsng q fsg Lansp 1g Bqrasrs Kerosene oil IS
generally used for lights in the country, and
the cleaning ot lamp chmhneeyys fs9vv very tire
some, butrmaist be Attended To ieveft# day l
The burners often get out soflfis, and it Isl
very Neyaaons to keep them, eiu EanningS
order When"they-get clogged and will nod
'turn1 up or down, and are ar covered with
5000 and gum, do not, thr0wtherM laway, bu 4
take iittle,iren kettle andhpat ins gpnt od
wood ashes and quart, t,ofwateE ;,fylt in theI
burners and set them ,ep the stsYe,i apd LEI
i them boil tiyf oor tep n aj majnWptes W take, othen
onl and WIN o. 80 sott rag wash them clean
and dry them we'll, They - are thenn then' as good
as new, ana wilt 40 ah6thsr Six 'fhitbHhtfis. RI
us Very 1ittleR 'tfoublelt6i d6'i1 1t and Isavea
much veXatohl Afefohel has tried itaoncei
Eshe will not be apt to foFgeti6 nlNiearlooka
P Pinss'cleani1 lamps are9rquita s@rn ansen tail /
'while'al smoky chimney sanndd bad SMELLING
burners are not az atgraeabllehu~ "a 1Iipd
2fftsa.lt Pu4daisgw7tTIhlre lpipts of milk
eight, lBast99n crackers split AND bHtteredS
six eggs, beaten beaten light, two, cups Of sugar.
80 - II N tt " Haat fCi VI ~ nutAiT
grated, Halt teasspooniI 81 tciihihfaih5k III u on9
pound Of st6hed raisins,, quarter or u bound
1of'edFrahts..' Boif thei4n and tfteh add \
shgar, eggs'antl 'aavdrihg.e Bitter. az deeHl
pudding dish, sput'in Adyer ef'crackeps and
| rnoisten with little OF 'the,custaFda llTheA
addia layer,pf fruit, and dc. this till @ all is id
the dish, PoRrioyer. the rest of the aicustard
and bake inn slow oven. Brown at the lasl
and eat hot, with or without sauce.
Eggs for hoalids.-A dainty way way to pre
pare an egg for an Invalid is to $ first ti4s beat
till very light, then season with little pep
per, salt and a tiny .lumplof huttar; thet
pour it oyer a sicelaf dry ,,bnttered toast
anPd a4nPyd set the Plate containing il inrthe steam
.eer;t cover closely and let it steam for two d
three minutes. An ado, prepared thus will
not be likely to distress the weeakest" stoni
aeh. ." '-"'@"-'32hi 2ti9"tE'5 Il am
aAppye Bfresaad.4-PreepAfe' d dough- tkactlI
-as If for rnsks: When it is very light rol
out cake about half an inchthickl Spread
. stewedappbes ovcr,it and over that place a1
other cake Of dough like the first Put It'll
"A pan to, Tighten for a short time Bake il
Haye some thin slices of apples steweq verl
tender, and when the bread is baked La
these slices of apples all oyer the top, srril
rkle them wen with sugar, some small bit
'rof butter and either nutmeg OF ttiihtnamor
4 whichever you like Put it Back into til
even long enough for the sugarIi to form
! coating on thetop. Take it oRt, ,ando whe
cold slice itnieely for, tea. 4uibns3xg +
4 lbis Lemon Cttstera.-7Boili one quart of mil
Il with the thin yellow rind Of one fresh, lemor
two hitteFr almonds allm1 and half pound, of 81
gar; mix we'll and strain the, mixtur
, through hair sieve, and pour it gradual
| into half a dozen beaten eggs; mix Well tc
! gether and simmer continually on fire till
/ Eithickens, pour into cups. l-hH s,t ND
~ Cake for Sche65 C}t3la,et!--One pound an
i, "a half of bread dough. half pound of Gu
i rants, half ouGee c4sssIa way seed, six ounce
e sugar, three eggs, half pound of butte
: Spread out atteFdough on the paste-boa.t
:, rub'in the cnrfants and sugar, then add til
o butter and eggs. Mix all together, rise ar
dfbake an hour in a moderate oven. n.e9sl
n glatiIf3T 9fl 10 adaaFi adt aiari da9s to