The Blue grass cook book

Soak ^ box of gelatine in ^ cup of water. Add ^ pound of sugar and 2^ cups of boiling water. Stir until gelatine is dissolved. Then add juice of 1 lemon, 1 orange, ^ cup of sherry, 1 tablespoon brandy, 1 tablespoon of Maraschino. Add last the beaten whites and crushed shells of 2 eggs. When it has boiled a few minutes, remove from the stove and strain into a mould and set on ice. Serve with whipped cream. Pastry BAKED APPLE DUMPLINGS Select firm acid apples and pare and core them and fill the holes with sugar, butter and cinnamon. Take nice crust and roll into short pieces. Roll one about each apple and place in a deep pan and add enough warm water to cover. Sweeten the water to taste and add a small piece of butter. Bake in the oven till a light brown. Add more water if necessary. Serve with cold sauce made of 1 cup of sugar, ^ cup of butter. Beat well together and flavor with lemon. A hot sauce may be used if preferred. BLUE GRASS PASTRY 1 pound of best flour, f pound of butter. 1 wineglass of ice water, Whites of 2 eggs. Take f pound of flour and put in a bowl. Put the other ^ in a plate. Beat the eggs very light and mix in the flour with the water so as to make stiff dough. Beat well with a rolling-pin for 10 minutes. Roll, adding the butter in four rollings and the ^ pound of flour. Set the pastry on ice for 2 hours. This makes 3 pies. PUFF PASTE 1 pound of butter, 1^ pounds of flour, ■J pint of ice water. Wash the butter carefully and squeeze out all the water. Divide in 6 parts. Separate the flour, leaving ^ pound to sprinkle with. Take the 1 pound of flour and 1 piece of butter and mix with the ice water, using a knife for the purpose, and handle as little as possible. Roll the paste from you and spread with the butter. Add | pound of flour in 3 rollings. Set in cool place for 1 or 2 hours. When making pies, cut off only enough for one pie at a time, so as not to roll more than once after taking off the ice. CHOCOLATE PIE (No. 1) Mrs. James E. Clay 4 eggs, 2 cups of sugar, ^ cup butter, 1 cup of grated chocolate, 1 cup of cream. Flavor with vanilla. Mix and cook in saucepan till it begins to thicken. Cook crust slightly, fill with the mixture and cook in oven till stiff. Cover with meringue. CHOCOLATE PIE (No. 2) Mrs. Strauder Goff Stir the yolks of two well-beaten eggs, ^ of a cake of chocolate and a teacup of sugar into nearly a pint of new milk. Set over the fire and stir till it comes to a boil, then add 2 tablespoons of cornstarch dissolved in milk and | cup of butter. Let it cook till it thickens, stirring all the time. Then pour over the beaten whites of the eggs, set back on the stove for a few minutes, till the whites are cooked, and add a teaspoon of vanilla after taking oiF. The pies made with this filling should be made with a top crust and are better served cold with cream, either plain or whipped. It makes a particularly attractive dessert made in little individual pie pans and served with frozen whipped cream. COCOANUT PIE ■| pound of butter, ^ pound of sugar, creamed with butter, 3 eggs, beaten well, 1 cup of rich milk, in which cocoanut has been soaked, 1 cocoanut grated.