Kentucky receipt book

Two coffee cups mashed Irish potatoes, 1% cups granulated sugar, 1 cup butter, % teacup cream or milk, 4 eggs beaten separately, 4 tablespoonfuls acid jelly, 4 tablespoonfuls granulated sugar for meringue. Cream butter, add sugar, then yolks, milk and potatoes. Fill 2 raw crusts with this mixture, having previously spread on the jelly. When done, meringue and bake a chestnut brown. Chocolate Pudding. One quart of new milk, ^ cake of chocolate, 1 teacupful sugar, 3 eggs, 3 tablespoonfuls cornstarch; flavor with vanilla. Make ft 11 » I »■ I I II I I I „ I I I I ■!■ _ „ .,, , - ^ ^ I , 1^ custard with 1 pint of milk, 3 yolks and the sugar. When it begins to thicken, add 3 tablespoonfuls of cornstarch, which has been dissolved in the rest of the milk, stir quickly to prevent lumping. Cook tolerably stiff, then put mixture in baking dish ; 'make a meringue with the whites and 1 small teacup granulated sugar. Spread on pudding, set in oven, and brown slowly until a crust forms on top. Serve cold with whipped cream, or plain cream. For Gold Pudding. ft Use egg nogg as a sauce. Woodford Pudding. Three eggs, ^ teacup of butter, 1 teacup of sugar, 1 teacup of flour, 1 teacup of jam, i-^ cup sour cream, 1 teaspoonful of soda, 1 teaspoonful of cinnamon, 1 teaspoonful nutmeg. Dissolve soda in cream and add last. Put in baking dish and cook in oven. When done meringue with the whites and 4 tablespoonfuls granulated sugar, set in oven a few minutes. Serve with sauce. Ginger Pudding. Cream 1% pounds of butter and half pound of brown sugar; stir into it alternately 1 pint of molasses and 3 pints of flour, 6 well beaten eggs. Add ginger and other spices to taste. Lastly stir in half pint of sour cream. Put a little soda in cream and add last. Currants or raisins may be added. Plum Pudding. One pound of raisins, 1 pound of currants, ^ pound of beef suet, % pound of butter, 1^2 pounds of stale bread grated, % pound of flour, 8 eggs, 1 pound of brown sugar, % of a pound of chopped apples, 1 glass of brandy, 1 pint of milk, 1 pint of wine, 2 nutmegs grated, 1 tablespoon of mace, 1 of cinnamon, a pinch of salt. Cream butter and sugar, beat eggs light. Add half the milk to whites, stirring in flour and grated bread. Add sugar and butter, then suet and fruit alternately, spice and liquor and balance of milk. Stir the whole well together. If not stiff enough add flour and bread crumbs. Boil 6 hours. Rice, With Raisins. One large coffee cup of raw rice, wash and cook until done. Stem 1 cup of raisins, without removing seed, put in boiling water, and cook 10 minutes. Drain, and stir well into the rice. Serve warm, with rich cream and sugar. A light dessert for luncheon. Date Pudding. Two cups of whole wheat meal, 1 cup of sour cream, % cup of molasses, 1 cup stoned dates, I/2 teaspoon salt, 1 teaspoon soda. Put dates into meal, and mix until floured, add rest of ingredients. Put in melon mold, and steam 3 hours. Serve with wine sauce or whipped cream. Baisins, figs or preserved fruits, may be substituted for dates. Pudding. One quart of milk, 1-3 cup cream of wheat, 3 eggs, 1 teaspoon of vanilla, ^ teaspoon of salt. Scald the milk in double boiler, then add gradually wheat and salt; cook 30 minutes. Then pour milk over beaten eggs and stir lightly; add the vanilla. Put mixture in pudding dish and bake until a chestnut brown. Serve warm with cream and sugar. Yorhihire Pudding. One-half a cup of flour, 2 eggs, 2-3 of a pint of milk, scant teaspoon of salt. Beat eggs until light, add milk and salt, pour % cup of mixture on flour, stir to a smooth paste, add the rest of the mixture and beat hard. Bake pudding in hot gem pans 45 minutes. Baste with the dripping from the beef. Serve as a garnish for roast beef. Cream Fritters.