Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1884-07-03
The 8onSehuld.

apple Onaetst.Peel and stew apples enough
to make pint and half of sauce; stir in
large lump of butter, little sugar, and four
well-beaten eggs; add fine bread crumbs
and try in hot lard, on a griddle, dropping
from spoon.
Burnt Custard.-What is called burnt GUS
tard in the South is simply boiled custard.
made with the yolks of eggs, and with the
whites beaten up with sugar laid on the top.
This meringue was burnt or rather Drowned
by holding hot shovel over it.
Zephyrs.-Heat two cupfuls of boiled
hominy, adding sufficient water to make it
thin enough to pour. Add piece of butter
as large as an English walnut, and a little
salt. Have ready iron gem pans heated
very hot, and we'll buttered. Fill these with
the hominy, and bake halt an hour in a hot
oven.
Hominy Fritters.-Boil the hominy the
day before, then take two teacupfuls of it
and stir small teacupful of sweet milk
and little salt with it, and one egg, four
tablespoonfuls of flour with half teaspoon
full OF baking powder. Have your frying
pan ready with the fat hot in it; drop this
batter in by spoonfuls and fry delicate
brown. ..
Cream Strawberry Taat.-Scald a cup of
milk or cream, and stir into it half table
spoonful OF corn starch wet with little
cold milk; boil two minutes, stirring con-
stantly. Then beat tablespoonful of sugar
into the whites of two eggs,and stir them in,
cook minute longer, and remove from the
fire to COOL In the meantime line a dish
that is two inches deep, with a stiff cream
paste made after the strawberry short-cake
without the baking powder; fill it two
thirds full of Strawberries, sprinkle lightly
with sugar, cover with pretty thick crust,
but do not pinch it down at the edge: bake
till done, then lift off the upper crust and
pour the cold custard over the fruit, replace
the crust, and serve when quite cold.
Cheap Fruit Cake.-Three cupfuls flour:
half cupful butter; one and quarter cup
tuls sugar; half cupful molasses; one egg:
one cupful sour milk; one teaspoontul So
Ga stirred into it after dissolvng it in yerv
little boiling water; one cupful chopped
raisins; one cupful chopped currants; one
orange with the peel grated off and the
juice squeezed into the fruit; one teaspoon
ful cloves, one of cinnamon and two nut
megs grated fine. Mix butter and sugar:
add the egg we'll beaten, and the sour milk
and saleratus; then the flour, half of it at
time, putting in the fruit with the last half.
Beat ten minutes; put into tins with but
tered paper at the bottom, and bake for
three-quarters of an hour in a slow oven.
Cover with brown paper in oven, if the top
browns too quickly.
Chicken Milamsse Fashion.-Truss fowl
as for boiling, putting an nien inside it;
lard 1t with bacon, and put it to braise in
steWpan with slices OF bacon, carrots, on
ions, sweet herbs, spices, pepper and salt
to taste; moisten with stock, and during
the process of cooking frequently baste the
breast OF the fowl with the liquor.S Boil
in plenty of salt water quarter of.-sbound
OF rice, picked and washed clean; when the
grains begin to burst drain Off the water,
cover the rice with cloth, and let it remain
by the side of the fire until quite dry. Take
equal parts OF the liquor in which the fowl
is braising and tomato sauce, work these in
TO the rice with plenty of grated Parmesan
cheese until it becomes of the requisite con-
sistency. Make a border with rice around
the dish, lay the fowl in the middle. with a
little OF the gravy free from tat under it.
hold a salamander over the breast to give
the lardinp a nice color and serva