Kentucky receipt book

Two coffee cups of brown sugar, 2 coffee cups of bread crumbs, 1% cups of sweet milk, 4 eggs beaten separately, 1 cup of butter, 1 cup of currants, 2 cups of raisins, 1 teaspoon of cinnamon, % teaspoon of ground cloves, i/o teaspoon each of nutmeg and allspice, 1 teaspoon of baking powder. Put in a greased mold and bake a light brown. Serve with hard sauce. Chocolate Pudding. Scald 1 quart of new milk, 2 squares of chocolate, 6 eggs, 6 tablespoons of sugar. Grate chocolate and moisten with the scalded milk. Beat yolks light and add the sugar; stir all together and bake in pudding dish 30 minutes. Meringue with the whites beaten to a froth and 6 tablespoons of powdered sugar. "When pudding is done put on the meringue and set in oven to brown. Serve cold with rich cream. Bread Pudding. One cup of stale bread crumbs, 1 pint of hot milk, 1 teacup granulated sugar, 1 tablespoon butter, % teaspoon salt, 1 teaspoon mixed spices, 3 eggs, 2 cups of fruit. Use currants and raisins, chopped apples or peaches. Put in buttered pudding mold, and steam 2 hours. Serve hot with sauce. Steamed Fruit Pudding. One-half pint of flour, % pint of berries or ripe fruit cut in small pieces, 1 tablespoon melted butter, ^ cup of milk, 1% teaspoons baking powder, 1 egg, a dash of salt. Mix baking powder and salt with flour, add milk and the butter, add beaten yolk and sugar, then white of egg beaten stiff, and the fruit rolled in flour. Put mixture in pudding bag, steam 2 hours. Serve with a rich butter sauce. Double recipe, if a larger pudding is desired. Cherry Boll. Seed 1 quart of cherries, sweeten and let simmer in their juice, until quite thick. Pour 1 quart of new milk over 1 loaf of grated bread. Have 3 eggs beaten light, add the milk, with 1 tablespoon of melted butter, and a little flour. Put cherries in the batter, and stir well. Steam in cups or cans 2 hours. Serve with a rich sauce. A Dainty Dessert. Line a glass dish with lady fingers, or slices of any kind of cake. Fill center with fresh berries, or sliced fruit, dust thickly with powdered sugar, cover with whipped cream, sweetened. Serve at once. Suet Pudding. Two coffee cups of flour, 1 coffee cup of bread crumbs, 1 cup of suet, 1 cup of New Orleans molasses, 1 cup of sour milk, 1 cup of raisins, 1 cup of currants, ^ cup of citron, 1 teaspoon soda, % a nutmeg grated, 1 teaspoon ground cloves, 1 teaspoon of cinnamon, 2 eggs beaten separately. Chop suet and fruit fine; add milk and molasses; stir well, then flour, bread crumbs and spices, and the grated rind and juice of 1 orange. Stir in soda dissolved in a little warm water, put in a greased mold, steam 3 hours^ when done set in stove on tin plate for 5 minutes. Sauce for above : One pint of granulated sugar, 1 teacup . of butter, white of 1 egg, 1 large wine glass of whisky or brandy. Cream butter, then add sugar. When ready to serve add the white beaten to a froth and the whisky. Orange Boley Poley. Take 4 sweet oranges ; peel and slice them. Then sift 1 pint of flour, 1 tablespoon of granulated sugar, 1 teaspoon baking powder, % teaspoon salt. Add to this 2 tablespoons of butter and enough sweet milk to make a soft dough. Put on a floured board, and roll into a long sheet, spread with the sliced oranges and granulated sugar. Roll it and pinch the ends to prevent the juice escaping. Place on a buttered plate and steam 1% hours, set in oven a few minutes to dry. Serve with hard sauce flavored with orange juice. Stuffed Prunes.