The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1878-04-27

SPANISH CREAM.-1 quart sweet milk,
1 box gelatine, 4 eggs, 6 tablespoonful
sugar, / teaspoon1nl vanilla; boil the
milk, then stir in the gelatine that has
soaked.in little cold milk for 10 min
utes; beat yelks and sugar together;
add to the boiling milk; flavor; re-
move the custard from fire and add the
whites of the eggs previously beaten to
stiff froth; pour in forms; set on ice.
UNIvERsAL CEMENT. -Curdle skim.
milk with rennet or vinegar, press out
the whey and dry the curd at gentle
heat as rapidly as possible. When quite
dry reduce to fine powder. Take of
powdered curd, 10 drains; powdered
quicklime, dram; powdered camphor,
8 grains; mix; keep in tightly corked
walls. To join glass, earthenware, ETC.,
the powder is made into paste, with
little warm water and applied immedi-
ately.
REPOrTING PLANTs.-n the roots be-
come pot-bound, of plants that have
been b1ossoming all winter, it will be-
come necessary to repot them in the
spring, and the best time to do so will
be during the months of April and May.
Or, if you wish, you may put them out
in the ground, trimming them up, and
they will soon sprout again, making nice
plants. The branches trimmed off will
make good slips and fine blooming fall
plants for next autumn.
CREAM PUFFs.-Melt / cup of butter
in cup of hot water, and, while boil
ing, beat in one cup of -four, then take
off the stove and cool; when cool stir in
8 eggs, at time, without beating;
drop on tins quickly, and bake about rs
minutes in a moderate oven. For the
cream, 4 pint of milk, egg, 8 table
spoonfuls sugar, 2 large tablespoonful
flour; boil same as any mock cream,
and flavor with lemon. When baked,
open the side of each puff and fill with
the cream.
CHICKEN SALAD.-BOil until tender
two nice fowls; throw into the water a
small handful of rice, which will make
the meat white. When cold cut with
sharp knife into pieces about inch
square; add l quart celery chopped
fine; mix well together; boil 6 eggs
very hard, take the yelks and stir with
the bowl of aspoon until the consistency
of cream. Add gill of table oil or
melted butter, l teaspOonful of pepper, 2
tablespoonful mixed mustard, / teacup
strong vinegar, ! cup grated horserad-
ish, cup sugar, tablespoonful of salt;
beat well hour before using; mix well
with the chickens before serving. Or
nament the top of the dish with tops of
the celery and the whites of the eggs.
VELVET PUDD1NG.-5 eggs, beaten
separately, l cup sugar, 4 tablespoon
fuls corn-starch dissolved in little cold
milk and added to the yelks and sugar;
boil pints of milk and add the other
ingredients while boiling; remove from
the fire when it becomes quite thick;
flavor with vanilla and pour into bak-
ing-dish; beat the whites of the eggs to
a stiff froth; add cup sugar, turn over
the pudding, and place in the oven and
let brown slightly. To be eaten with
this sauce: Yelks of eggs, cup sug-
ar, tablespoonful butter; beat well;
add cup of boiling milk, set on the
stove until it comes to boiling heat,
flavor with vanilla.
GREEN PEA SoUP.-The inner parts
of 4 lettuces, cucumbers, pint of
young peas, or 8 sprigs of mint, ia
blespoonful of moist sugar, 2 small on
ions, some pepper and salt. and pound
of butter. The cucumbers must be
peeled and sliced, the lettuce cut small.
Just cover the bottom of the stew-pan
with about spoonfuls of water to pre-
vent its burning, and stew all together
for an hour. Boil quite tender quart
of old peas; rub them to a pulp through
a wire sieve or cOlander. A handful of
spinach, boiled, and rubbed through
with the peas will improve the color of
the soup. Have ready quarts of gravy
stock made from beef, add it with the
pulped peas to the boiled vegetables,
and serve. If water is substituted for
the stock, the vegetables must be used
in larger proportions.