Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1883-03-22
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Stetoea StUeetbrc&ds.-Trim some sweet
breads and soak them in warm water till
quite white, blanch in boiling water, and
then put, them in cold water for short time.
When cold dry them, and put them in some
well-fiavored white stock. Stew Tor half an
hour. Beat up the yolks of two or three
eggs with some cream, a little finely minced
parsley, and grated nutmeg, pepper and salt
to taste. Add this to the sauce, put IT on
the fire to get quite hot, dish the sweetbreads.
pour the sauce over and serve. 4t;t6!a n t
Vegetable Soup.-Take two turnins two
carrots, tour potatoes, one large onion, one
parsnlp, and few stalks of celery or some
parsley. Cut them all very fine or chop
them put them, with hadful of rice. into
three parts of water, and boil the whole
three hours. Then strain the soup tbrouob
coalander or coarse sieve, return it to the
Kettle and put IT over the fire. Add two
ounces of butter, stir. the soup till the butter
is melted, dredge in a little -four, let It b oil
up, and then serve IL.
Doughnuts. the lard for irving. taLa
three tablespoonfuls of 1t and mix with one
pint of sour milk, two teacupfuls OF sugar
roll free from Jumps, teaspoonful of Salt
and half nutmeg. When these Ingredients
are partly mixed, add two teaspoontuls of
soda dissolved in one-third of cupful of
luke-warm water knead with additional
flour, roll and fry in hot lard.
j Measure Fruit c&ke.-One egg, one cupful
OF brown sugar, one small cupfnl of butter.
one cupful OF raisins, after being seeded ana
chopped, one heaping teaspoontul of CHINA,
mon, half the same OF cloves, one-third az
nutmeg, nearly half cupful of rice, sweet
milk, two small heaping teaspoonfulds Of
oaking powder sifted into the flour, and one
third OF an even teaspoonful OF soda.
Apple Fruit Cake.-Soak two cupfuls of
dried apples over night. In the morning
chop fine and boil one hour in one cupful Of
sugar and one cupful of molasses. When
cooled add one cupful of sweet milk. one :
eupful OF sour cream, two tablespoonfuls Of
sutter, two even teaspoonfuls of soda, and
Tour to stiffen; add all kinds of spice bak q
N slow oven. ~
Msncemeat Fystters.- With half a pound
u miAcemeat mix two ,u1ces OF fine bread
crumbs, or tablespoonful of flour. two eops
we'll beaten, and the strained juice of half
mall lemon; mix these well and drop the
ritters with spoon into plenty of yery
'ure lard; fry them from seven to eight
minutes, drain them on napkin, and send
hem very hot to table; they should DE-
|uite small.
fr'ed Cahes.-One cupful of sugar, one
gg, one large tablespoonful of melted but-
er or lard, one cuptul of rich, sweet milk.
ne teaspoonful OF salt, half nutmeg, two
easpoonfuls of baking powder. Mix rather
oft and fry in hot lard.
Surprise Cahe.-One egg, one cupful Of
ngar, half cupful of butter, one cupful Of
weet milk, one heaping teaspoonful of bak-
lg powder. Flavor with lemon or vanilla.
'se about one coffeecupfal of flour.
1he Model Pantay.-I think will have
he new pantry made something like this
oW cupboards next to the floor, for thinos
nat need to be shut up, and vet must ba
andy; on the top OF these, which will not
quite three feet high, very wide shelf.
YER this several open shelves, as high as r
IN easily reach; and above the shelves. fill
g the space to the ceiling, short cupboards
1tirefy around the room, for cracked dishes
lat are too good to throw away. but are
sver used.-Er.
Good Cake for Chiidren,-o One pound and
'lf of bread dough, half pound currants.
Ill ounce earaway seed, six ounces suoar
ree eggs. half pound butter.