Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1883-11-15
z !GgEhe Sonsehald.

Cream.-To four cupuls OF sugar put halt
pint OF boiling water; boil until clear, and
it will candy in cold water; then pour it
over the beaten whites of four eggs, beat
ing until they are cold and to stiff cream.
but add to it before it is quite cold, one tea
spoonful of pulveriZed ctric acid, and two
teaspoonfuls of extract of vanilla. When
cold. spread between the cakes as thick as
the cakes.
Bread Steah.Be up an egg with little
milk. salt, pepper, and spice if liked. Cut
some bread into slices al! Of the same shape
and size, dip them into the mixture and fry
them light brown in either butter or oil.
Lay them on paper to have the surplus oil
absorbed, and serve them with tomato
sauce. Another way is to dip the slices of
bread in milk only, and then cover them
with mixture of egg, bread crumbs, lemon
pool, sweet herbs and chopped parley, be-
tore frying them.
Graham Rolls.-Take half pint of sour
milk, two tsblespoonfuls of sour cream,
halt teaspoonful OF salt and teaspoonful
OF saleratus Stir in flour enough to make
very stih batter. Having your roll baker
hot and well buttered, fill up the divisions
trifle more than even full, and bake in
quick oven. When done turn them on
plate and serve hot. An iron baker is nicer
fer rolls of all kinds than one made of tin,
and is much more durable.
Chicken Pudding up the chicken and
stew until tender. Then take them from
the gravy and spread on a flat dish to cool,
having first well seasoned them with butter.
pepper and salt. Make a batter of one quart
Of milk, three cups of flour, three table
>poontuls OF melted butter, one-half tea
spoon OF soda, on- teaspoonful of cream Of
tartar, little salt. Butter pudding dish
and put layer of chicken at the bottom
and then cuptul of the batter over it. Pro-
ceed till the dish is full. The batter must
form the crust. Bake an hour, and serve
the thickened gravy in gravy boat
If nutmeg is grated and mixed with the
ginger in hard gingerbread a piquant flavor
is given.
Jelly Roll Sponge Cahc.-~A sponge cake
after the following receipt makes a most de-
licious rolled jelly cake and never fails:
Take eight eggs, one pint of sugar and one
pint of flour. Separate the yolks and whites
and beat the whites until they are quite stiff;
then take the sugar md yolks together and
beat them well; add the whites and beat
them well. Add the grated rind and the
juice OF fresh lemon, and then your flour.
BE very sure that you only mix the flour in.
but do not beat it; on this depends the
lightness of your cake. You may bake this
in three long, narrow cakes, spreading one
of them with currant jelly, another with
raspberry jam, and the third with chocolate,
roll as soon as spread, and let them remain
until quite cold.
Ics-eTeam Cake.-Beat together one cup
ful OF butter and two cupfuls of sugar; add
one cuptul of sweet milk, two cups of flour,
and one cuptul of cornstarch, into which
you have put two teaspoonfuls of baking
powder, and the whites OF eight eggs beaten
to a stiff froth. Bake in jelly cake tins about
an inch thick.
Corn Bread Without FeaSt.-Corn bread
without Yeast or soda is sometimes desired
as an article of food. Silt three quarts of
meal, add tablespoonful OF salt, and mix
with just enough water to make a thin bat
ter; cover this with cloth and let it stand
until it begins to rise, and little bubbles
make their appearance on the top; then
pour it into well buttered tin and bake
slowly in a moderate oven,