Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1884-10-30
QULe DunSehuM.

SouM Carolina Cake.--One small cup OF
butter, two cups of sugar, three cups offlour,
four eggs, half teaspoonful of soda, half
teacup full of milk, little brandy, and
cup of raisins.
Ocean Cahe.-One cup of milk, two cups
of sugar, half a cup Of butter, the whites of
five eggs, well beaten, three cups of flour,
one teaspooniul Of soda, and two of cream
of tarter; flavor to taste.
Nellie's Ginger Watsrs.-One cup OF SUI
gar, one cup Of butter, one cup of molasses,
half cup OF made coffee, two teaspoonfuls OF
soda, one teaspoontul of ginger.
Best Corn or Johnny Cake.--One cup of
meal, one cup of flour, quarter cup of sugar,
one egg, one cup OF milk, one heaping tea
spoon ul of baking powder, little salt.
Doughnuts. Beat first two eggs, and then
add one cup white sugar, two spoonfuls
melted butter, half teaspoonfui soda in one
cup milk. Make stiff with -four and roll
thin.
Egtra Sponge Cake.-One tea-cup fine su-
gar, roll and put in bowl three large or
four small eggs, put the yolks into the SUI
gar. and beat the whites to a stiff froth, add
to the others also beaten; beat five minutes.
Add little nutmeg and the juice of one
lemon, or little vinegar. One cup of flour,
stir only just enough to get the flour in;
herein lies the secret of success. Bake in
quick oven.
Green Tomato Sauce.-Take full grown to-
matoes while yet green; cut out the stems
and stew until tender; pass through sieve;
season highly with cayenne pepper, salt,
ground cloves, allspice and nutmeg; boil the
pulp until thick. Worcestershire sauce
may be added if liked.
Breakfast Corn Bread-An excellent corn
Two eggs, half cupful each OF sweet milk
and sour, halfa teaspoonful each. of salt and
salcratus; corn meal enough to make thin
batter Beat the eggs very light, add the
salt and sweet milk, Stir saleratus into the
sour milk and and add it to the rest; put in
the corn meal little at time. The batter
should be quite as thin as for batter cakes.
Beat it hard for few minutes, then pour
into well-buttered tin and bake in quick
oven. AS soon as done remove from the pan
cut in squares aud serve hot. | often use
the same tor batter cakes by adding two ia
blespoonfuls of wheat flour.
Cheap Cooktes.-One egg, one-half cup of
butter. one-half cup of sour cream, one cup
OF sugar, one tea spoonful of soda, enough
flour to roll thin, and bake quickly.
Good Bread.-Every good housekeeper
prides herself on good bread. prefer salt
rising oaves for summer but find Yeast
bread less trouble to make in winter. The
past winter l used potato yeast, which may
be new to some. 1t makes the whitest.
lightest biscuit of any yeast have ever
used. Cook half dozen potatoes, drain the
water OIL and mash them with two table
spoonsful of sugar and one of salt. Let it
stand in warm place "A hours. By that
time it will have termented and you can
then set sponge with it in your own way, as
II making hop-yeast bread. | find it less
trouble, each time cook potatoes for bread,
to mash the potatoes with the sugar and
salt, then when cool add the bowl full of
yeast and then fill the bowl again. putting
Wv III poldtO WdJCf previously
drained off for the sponge. The bowl full
will keep week at time if kept where it
will not freeze.
Dried P"mpkin and Pumpkin Pics.--I have
been drying pumpkins this week. When
visiting cousin out west two years ago last
spring she was using dried pumpkins for
pies. 1t was so nice l could not have told
that it was not fresh pumpkin if had not
known it. She selected and pared good.
ripe pumpkins; removed the seeds and cut
TEEN in pieces as if for pies. Then after
steaming soft, put them through a colander
and spread about an inch thick on plates.
and set in the oven until dry. She rolled
the dry pumpkin up as she took it off the
plates, cut it in pieces and put away in Jars
glass bottles or paper sacks as most conVen-
lent. To use it for pies she soaked it over
night in milk, and then proceeded as if with
fresh pumpkin, excepting using the milk it
had been soaking in to stew it in. follow
her plan and find it real convenient to have
the pumpkin late in the spring Sometimes
of pumpkins keep well and sometimes not i,
but the dried Is always good.