The Blue grass cook book

SAUCES FOR PUDDINGS BLUE GRASS PUDDING ^ pound butter, 2 cups of sugar, 2 eggs. Mix and cook in saucepan with boiling water. Stir till it begins to thicken. When ready to serve, stir in 1 glass of brandy or whisky. CABINET PUDDING Cream 1 tablespoon of butter into ^ pound of sugar. Add Well-beaten yolks of 4 eggs, Juice of 1 lemon, and A little of the rind grated. With cinnamon to taste, ^ teacup of wine. Cook all together in a saucepan placed in hot water. Stir well while boiling, till thick as custard. Serve hot with pudding. £39 CAKES AND PUDDINGS Mrs. Henry C. Buckner 1 pint of brown caramel sugar. Butter size of an egg. Yolk of 1 egg, ^ pint of cream. Cream butter, sugar, and egg, and add cream and boil till thick. Season with whisky or wine, if preferred. COCOANUT PUDDING 4 ounces of butter, 6 ounces of sugar, . 1 glass of wine. White of 1 egg. Beat the butter and sugar till very white; add the whipped egg ; then the wine ; nutmeg on the toD. SAUCE (Lady Lee Pudding) 1 cup of white pulverized sugar, ^ cup of butter, SAUCES FOR PUDDINGS 1 wineglass of Madeira wine. Beat all together and set in the refrigerator for 2 or 3 hours. Just before serving, set over teakettle of boiling water, but be careful not to stir it again. VERY FINE SAUCE FOR PLUM PUDDING 1 cup of cream, 1 cup of powdered sugar, Whisky to taste. Cream the butter till light ; add the sugar ; then break an egg over it and mix thoroughly. Put the sauce in a bowl and set in hot water. Stir till it melts and add the whisky and serve. Cakes ALMOND WAFERS Mrs. Henry C. Buckner 1 tablespoonful of powdered sugar, ^ saltspoonful of salt. Stir well together. Beat white of 1 egg just enough to break it; add enough flour to sugar to make it creamy. Flavor with a few drops of bitter almond essence. Grease the pan lightly and flour. Drop ^ teaspoonful of the paste on the pan, and with a wet finger spread into a thin round wafer. Bake in a moderate oven till the edges are lightly browned ; then before removing from the oven door, lift each wafer and turn round a stick. ANGEL'S FOOD CAKE Miss Armie White Whites of 12 eggs, 10 ounces icing sugar, 3^ ounces flour, 1 teaspoon vanilla, 1 teaspoon cream of tartar. Sift flour 5 times ; add cream of tartar and sift again. Sift sugar 3 times. Beat eggs very light ; add sugar, vanilla, and flour last, stirred in very lightly. Bake 50 or 60 minutes. When done, do not take out of mould till cold. The mould should be greased only on the bottom. When taken out of the oven it must be turned upside down on something to let the air to it. BLACK CAKE (No. 1) Mrs. John W. Fox 1 pound flour, 1 pound sugar, sifted, 1 pound butter, 12 eggs, beaten separately, 2 nutmegs, 1 small teacup of blackberry jam, 1 cup of dark molasses, 2 cups of brandy or whisky, 2 pounds raisins, 2 pounds currants, ^ pound citron, 1 tablespoon cloves, 2 tablespoons cinnamon, 1 tablespoon mace, 1 tablespoon allspice, ^ pound figs, chopped fine, ^ cup of nuts, 1 small cup vinegar, 1 teaspoon soda, ^ pound candied orange.