The Blue grass cook book

2 tablespoons of jelly. Beat sugar and butter, then yolks, and add jelly. Bake in rich crusts with whites as a meringue. WHIPPED CREAM PIE Make a moderately rich pastry and cook and set aside to cool. Take 1 cup of rich sweet cream, which has been on ice for 1 hour, sweeten to taste, and flavor with vanilla and whip to a froth. Spread on the pie-crusts and serve. A little jelly placed in tiny bits over the pie adds to its appearance. This makes 2 pies. WOODBURN ORANGE SHORTCAKE Mrs. Alexander J. Alexander Make rich pie-crust and bake. Cut the oranges in sections, being careful to remove the white skins. Drain off the juice. Make a layer of the crust and then a layer of oranges, then crust and oranges. Cover top with icing, as for cakes. Serve hot or cold. Make a syrup of the orange juice, sweeten to taste, and pour hot over the cake. Do not stack the cake till just before serving, as the orange will soften the crust. Puddings ALMOND MANDALINES Mrs. Henry C. Buckner 1^ cups of powdered sugar, ^ cup of butter, f cup of milk, 4 eggs, or 8 yolks, ^ cup of cornstarch, 1^ cups of flour, 2 teaspoons of baking-powder, 1 teaspoon of vanilla. Bake in 12 mandaline tins. When cold, cut off top with shell spoon, scrape out inside, fill with the following: 1 pint of whipped cream, ^ pound of almonds, grated, ^ cup of sugar, ^ teaspoon of vanilla. Cover with top ; frost with white icing. A RICH AND DELICIOUS NUT PUDDING Mrs. Henry C. Buckner Beat separately 6 eggs ; to the yolks add 1^ cups of granulated sugar. When the whites are very stiff, add 3 cups of finely chopped nuts. Mix all together lightly and stir in 1 teaspoon of vanilla. Last, stir in 1 teaspoon of baking-powder, wellmixed in 1 tablespoon of flour. This is to be baked quickly in jelly-cake pans. It makes 3 layers. Put together with whipped cream. It takes a quart of cream. Season it with a little wine or whisky. APPLE PUDDING Mrs. W. T. Buckner 8 teacups of apples, 2 teacups of sugar, 1 teacup of butter, 7 eggs, leaving out 4 whites for meringue. Cook in rich pastry and put meringue on top and brown. BLACK PUDDING Mrs. James E. Clay 4 yolks of eggs, 1 teacup of sugar, 2 teacups of flour, 1 teacup of butter, ^ teacup of sour cream, 1 teacup of blackberry jam, ^ teaspoon soda, Cinnamon, allspice, and cloves to taste. Bake in pudding-pan or steam. Eat with white sauce seasoned with whisky. BLUE GRASS PUDDING 1 coffeecup of molasses, 1 coffeecup of sour cream, 1 full teaspoon of soda, 1 coffeecup of beef suet, 4 cups of flour, 1 pound of raisins, ^ pound of citron, 1 pound of apples, chopped fine, i nutmeg, 2 teaspoons of cinnamon, or spices to taste. Mix molasses, cream, and soda and let it foam. Add suet, flour, raisins, citron — having dredged them with flour — apples, and spices. Grease mould well and let it steam 3 hours. Leave room for swelling. This quantity makes 2 puddings. Serve with sauce. CABINET PUDDING ^ pound of butter, ^ pound of sugar, 5 eggs, ^ cup of milk, ^ pound of sifted flour,