Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1872-05-16

drying, admixture with len,lenei seeds
OF some cheap kind. Rapo seed is
sometimes tleadoned 10y kiln.drying,
md then mixed with tlrnip or cabbage
seed, to which it bears n close resem-
blance. In import ng seeds from
foreign country great caution is neces-
sary in order to prevent imposition
Taunton Gazette.
Recipes.
FLOATING IsLAND.-Take one quart Of
milk in saucepan, and place in kot.
tie Of boiling water to prevent its burn
ing ON the bottom while the milk is
feating to the boiling point; stir,
smoothly, a tablespoonful of corn
starch Tor arrow-roOt, which is bctter,)
in a little milk and mix with it three
well-bcaten eggs, Preserving the whites
of two Of them,) stir this slowly into
tho heated milk, and keep stirring.
steadily till it thickons evenly to the
consistency of boiling cust,rd or mock
cream, which it is. Then remove it
from the fire and sweeten with white
sugar. Flavor or not as you choose,
with vanilla or lemon; but lot your
tlavoring, if any, be very slight, if you
would have your custard deIicate; be
careful not to get it to sweet. Place
it in glass dish; beat the whites of
your eggs to stiff froth, and drop oyer
the top of custard.-F. A. D.
TWILL semi You my recipe, as know
how very nice it is One quart Of
milk, four eggs, reserving the white of
two for the Island beat the eggs with
four tablespOonfuls white sugar and a
tritle of salt then stlr, in the milk,
which should be scalding hot !; let boil
until curdy'; then pour into dish !;
then beat quickly the remaining white
to stiff froth add two or three table
spoons OF sugar, and drop on the Gus
tard while hot f.; season to taste !; use
nutmeg. Should eggs be scarce, which,
fis often the case, one can substitute
EsOm6 corn starch one tablespoon corn
starch is equal to one egg.-E. NJ. VAN.
NESS.
THREE pints of milk, eight eggs, a
little salt and nutmeg, and four table.
spoonfuls of sugar. Put the milk over
the fire to boil, and drop the whites OF
the eggs in by the spoonful; let it boil
a moment, and turn the whites over;
remove in q minute more to a plate.
Beat the yolks of eggs to a froth, with
sugar, ETC., and stir IN the milk turn
into your dish and spread the whites
. over the top; ornament with drops Of
current jelly over the the top or sugar
sand put on in flowers or figures
l.. E. X.
PUT one quart of sweet milk (creau
is much better if one has it) into ti1
kettle of hot water let it scald, the1
stir into it gradually the yolks of fivt
eggs and one cup of sugar, beaten to
gether; when cool, flavor with lemon
Beat the whites of the eggs to frotl
and put on to basin of hot water le
it remain five minutes, then place it OF
the top of the other; when cold it i.
ready for the table.-C. L. j.
I SEND you the following One
quart of milk, 4 eggs; take the yolk'
and put them in the milk; add suga,
to your taste put over the fire and le
it come to u boil; if you boil it, it will
curile; season to suit the taste; phi
some milk over the fire, and the whites
of the eggs to froth when the mill
boils, put the beaten eggs on the mill
to boil; then place it on the custard
and your Island will be Floating.
M1L1H.
SET quart of milk to boil, then sti
into it the beaten yolk Of six eggs
flavor with lemon or rose, and sweete,
to taste; whip the whites of the egg
to stiff froth. When the custard i
thick tdon't Jet it get watery,) put it il
a deep dish and heap the froth egg
upon it. Serve colds.