Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1884-06-26
Whe 1unSehuld.

Whats MnDtns-Delicate white mullins
are made of one cup of sweet milk, the well
beaten whites of two eggs, % cups of flour,
one heaping teaspoontul OF baking powder,
piece OF butter the size of an egg. Bake
in quick oven. M. ...-.,- a........
Mock Cream Pie.-Mock cream pie is
made by beating half cup of butter until
it is foamy, then add two-thrds of a cup of
sugar, the yolks of three eggs, well beaten,
and flavor with lemon or vanilla. Make
crust for the bottom of the pie; fill and
bake in quick oven. When done make
meringue of the whites of the eggs and two
tablespoonfuls of powdered sugar. Brown
delicately, and send to the table while hot.
Lemon Butter.-Lemon butter for filling
tarts is made OF one cup of white sugar,
three eggs, butter the size of half an egg,
the juice and rind of one large lemon. Put
this, after beating it well, into a bright ba-
sin and set into can of boiling water. Stir
it constantly until it is thick Small cakes
are nice split and put together with this
jelly. 1t is also very nice as a filling for
layer cake. .E .-H
Suet PudGing.-Take equal quantities of
fine flour and suet, remove all skin from the
suet, slice it very thin, land then chop it quite
fine, mix together, and moisten with cold
water; add very little salt, knead it well,
and roll it out quite thin (about one-sixth of
an inch.) Spread the paste equally over
with any kind of jam to within half an inch
OF the edge, mosten the edges with water.
roll up the pudding, pinch the edges togeth-
er; put it into cloth, which must be tied
at both ends. Put the pudding into boiling
water, and boil about two hours.
Delicate ekies.-Cookies that are os nice
as cake and that will keep well are not often
made. Follow these directions and Won
succeed in having them. Take half a pound
OF butter and half a pound of sugar; beat
these together until thev are as light as but
ter and sugar can be; then beat three eggs
very light also, the whites and yolks togeth-
er; then mix them with the butter and
sugar, add one cup of flour, and beat long
time. Observe that there is no baking
powder, or soda, or milk used. Knead in
flour enough to make dough that you can
roll out, like common cookies. Season with
cocoanut or with caraway seeds; roll them
neither very thick nor thin, and bake in q
quick oven. They look nice cut with dia-
cutter, and with the carawav
seeds on top.
Hygieaic Strawberry Shortcake - Three
cups of white and sifted Graham flour,
mixed, and one and a,half teaspoonfuls bak
ing powder; one cup of sweet cream: two
quarts of Strawberries time, thirty to forty
minutes. If the berries must be washed. do
1t quickly through colander and about an
hour before they are wanted. If not per-
fectly ripe sprinkle little sugar over them,
and chop them a little with a silver knife.
thoroughly mix the hours and baking pow
der; wet with the cream and mix with the
hnger tips, forming rather a firm dough:
pour slowly and mix fast. If the cream is
poured in too rapidly or the stirring done
so slowly as to form little puddles in the
-four, the cake will be tough. Mix very
lightly, using only pressure enough to make
the dough adhere. Do not knead, but roll
out light to the thickness of half an inch;
prick well with fork and bake the speci-
lied time in moderate oven. When done.
cool it by leaning edgewise, until it can be
handled comfortably. Split carefully in
halves, by first dividing the crust at its edge
with knife, and then taking fork and
separating the cake as nearly through the
middle as possible. Lay these each on a
plate, the crust downward, and put on the
prepared fruit; then lay the one-half on top
Of the other, and alter it stands half an hour
serve. This can be baked in two small pie
pans or in large oval cake dish. If cream
lannOt be had. use niece of hnttel. Tho slzn