Kentucky receipt book

Take yolks of 3 eggs, 1^ cups of new milk, beat yolks, then add milk, cut bread in slices, dip in milk and eggs, place in spider with melted butter and fry a chestnut brown. Beat whites to a froth and add % cup of granulated sugar, juice of 1 lemon and 1 cup of boiling water ; cook until a syrup. Serve as a sauce for the toast. Tea Cakes. Five pints of flour, 2% cups of granulated sugar, 1% teacups of butter, 3 teaspoons carbonate of ammonia, 6 eggs. Cream the butter and sugar, then break in 3 eggs, then add the other 3 eggs and the ammonia, and lastly the flour, until a stiff dough. Roll out, cut tolerably thin and bake in a moderate oven. English Walnut Cake. One cup of butter, 1% cups granulated sugar, 1% cups new milk, 3 cups of sifted flour, 2 teaspoons baking powder, whites of 6 eggs, 1 teaspoon of vanilla. Mix as usual, divide dough into 3 parts and bake in jelly tins in a quick oven. Use a white icing and spread thickly with fresh walnut meats. Nut Cake. Two cups granulated sugar, 1 cup of butter, 3 cups of flour, 1 cup of cold water, 4 eggs, 1 teaspoon soda, 2 teaspoons cream of tartar, 2 cups kernels pf hickory nuts or white walnuts. Bemove all shell from nuts and add last. Bake in a greased mold or in jelly tins. Peel Cake. One cup of butter, 1% cups granulated sugar, 3% cups flour. % cup sour milk, 2% eggs, 1/2 wine glass of brandy, a dash of nut- ^, 1/2 pound of raisins, % pound of mixed peel, ^ pound almonds finely chopped, % teaspoon of salt. Bake in a greased mould in rather a slow oven. Chocolate Loaf Cake. Three eggs beaten separately, % cup of butter, % cup sweet milk, 1^ cups granulated sugar, 3 cups of flour, 3 teaspoons baking powder, 3 squares of chocolate. Mix cake and add chocolate last. Ice Cake With White Icing. Three cups of sugar, 3 whites, add hot water to sugar and cook till almost candy. Whip eggs and pour over the syrup, beating rapidly. Add a little flavoring. Cream Cake. Six eggs beaten separately, 2 cups of flour, % cup butter, 1 cup of sugar, 2 teaspoons baking powder. Bake in 2 layers. FILLINGS AND ICING! Boiled Frosting. One pound pulverized sugar, 3 wine glasses of cold water, whites of 4 eggs. Pour water on sugar, leave until dissolved, boil until it threads from a spoon, pour over eggs and beat when syrup becomes lukewarm, beat 30 minutes. Flavor icing with vanilla, orange or lemon juice or almonds. Yellow Frosting. Use preceding recipe for frosting and substitute yolks of eggs for the whites. For orange or lemon cake it is especially nice. Almond Frosting. One pound sweet almonds, 3 coffee cups powdered sugar, whites of 3 eggs, % teaspoon of vanilla. Blanch almonds and pound to a paste, adding a little sugar, then add whites beaten to a froth, sugar and vanilla. Mix thoroughly. Ice cake and place in a cool oven to dry; a plain icing may be put over top of cake. Oream Filling. One pint of rich milk, ^ cup of cornstarch or 2i/^ tablespoons of sifted flour, 1 cup of granulated sugar, 2 eggs. Put more than half of milk to boil, mix remainder with sugar, -flour and eggs, then pour boiling milk over sugar and eggs; return to sauce, cook until. of good consistency, add a little vanilla when cool. One cup of chopped nuts may be added to the filling. Spread on layer cake. Fruit Filling. Four tablespoons of raisins, 4 tablespoons of citron, ^ cup of almonds, % pound figs, whites of 3 eggs, 2 cups icing sugar. Blanch and chop almonds with the fruit, beat whites and add gradually the sugar and fruit and stir hard. When cake is hot spread filling between layers of the cake. Cream Filling. One pint of thick cream, sweeten and flavor with vanilla. Cut a loaf of cake in half or bake layer cake in jelly tins. Spread with cream filling. Serve at once. Lemon Filling.