Kentucky receipt book

grinder, % of an ounce of cinnamon, ^ ounce of cloves, % ounce of ground ginger, 1 nutmeg, grated, juice and grated rind of 1 lemon, ^ tablespoon of salt, 1 teaspoon of black pepper, % pound of brown sugar, % pint of molasses or syrup, ^ pound of butter, ^4 ounce of mace; 1 quart of good whisky. A little cider is an improvement. Have water boiling when beef is put on to cook, with enough water to cover it. Cook until tender. Use some of this stock to moisten meat. This makes 1 gallon of mince meat. Orange Roley Foley. Make a light dough and roll out into a long narrow sheet % of an inch thick. Slice the oranges and remove the seed. Spread the oranges thickly over the dough; sprinkle with sugar. Fold well at the edges. Boil in floured cloth for 1% hours. Add the juice of orange to the sauce. Huckleberry Pie. Put 1 quart of picked huckleberries into cold water, take up and reject all imperfect ones. Line a buttered pie pan with paste, let berries be % inch deep, for each quart of berries allow % coffee cup of brown sugar, dredge over 1 teapsoon flour, a dash of salt and a little nutmeg. Put top of pastry, make several incisions on either side, press crust together around edge and trim off with sharp knife. Bake in hot oven % of an hour. Mock Cherry Pie. One cup of raw cranberries, % cup seeded raisins, 1 cup granulated sugar, 1. heaping tablespoon butter, 1 tablespoon flour. Cover bottom of pie pan with a raw paste, reserving enough for upper trust. Cream butter, add sugar, flour, the cranberries mashed and cut in half, also the raisins ; mix well, put this filling in paste, cover with top and stick with a fork. Bake 30 minutes in a moderate oven. Cherry Pie. One pint seeded cherries, % pint of sugar, 1 dessertspoon butter. If cherries are very ripe put, uncooked, in a raw paste, with top of pastry. Stick with fork, bake in moderate oven. Cherry Tart. Wash, and stone 1^ pounds of murillo or black cherries, put in saucepan with 1 teaspoon cold water, enough granulated sugar to sweeten, cook until tender. Have a rich paste, fill with the cherries, and set in moderate oven to bake. Strips of pastry may be put across, or a top of pastry. Prepare cherries, same way, and put in a sheet of pastry, rolled thin. Cook in baking dish, or put in bag and cook in kettle of boiling water. Serve with a rich sauce. Gooseberry Pie. Stew gooseberries until tender, sweeten, add 1 tablespoon but- ter cut in bits, dredge with 1 teaspoon flour. Fruit can be put in raw crust, with top of pastry, or put in cooked shell with bars of pastry. Can mash fruit or leave whole. Serve with rich cream. Ripe Berry Pies. Line piepan with crust, fill half full of berries, dredge with 1 tablespoon sifted flour, if fruit is juicy, and sugar to sweeten, add more berries, cover with crust, slit in center. Bake a chestnut brown, dredge with pulverized sugar. Huckleberry and blackberry pies are improved by adding 1 teaspoon ground cinnamon, and 1 teaspoon ground ginger. Prepare according to preceding recipe. Cherry Pie. Stone enough cherries to half fill a raw crust, sprinkle over them 1 teacup granulated sugar, 1 teaspoon sifted flour, 1 dessertspoon butter, cut in bits, add more cherries. Cover with upper crust, slit in center and bake. Green Apple Pie. Peel, core, and slice enough tart apples for a pie, add to them 3 tablespoons granulated sugar, 2 tablespoons cold water, 1 dessertspoon of butter, 1 even tablespoon flour, 1 teaspoon ground cinnamon, stir well. Put in piepan lined with a rich crust, cover with top crust, slit in center. Bake 40 minutes. To Ice Pastry. Have white of 1 egg on a cold plate, beat to a stiff froth, when pastry is nearly baked, brush over top with egg, sift over powdered sugar, and set in oven a few minutes to glaze. Sweet Fritters.