Kentucky receipt book

One cup of granulated sugar, 1 cup of water, juice of 1 lemon with the grated rind, 2 tablespoons of flour. Beat egg, add water and lemon, put flour with sugar and pour water over it slowly and stir. Cook in double boiler until smooth and consistency of cream. Use when cool. Caramel Filling. Three cups of caramel sugar, 1 cup of butter, 1 glass of cream. Boil and stir until thick. Add 1 teaspoon of water. Cream Filling. Three coffee cups of granulated sugar, 1 coffee cup of water. Dissolve and boil until a clear syrup, then pour over beaten whites of 3 eggs, stir rapidly with wire whisk until all has been added to the eggs, flavor with vanilla, orange or lemon. Spread on layer cake or mold cake. Lemon Filling. Two cups granulated sugar, 2 lemons, yellow from the rind and the juice, 2 eggs, 1 cup boiling water, 2 tablespoons sifted flour. Mix sugar and yolks of eggs, then the whites and lemon juice. Pour on the boiling water, stir into this the flour rubbed smooth in ^ cup of water, then add 1 tablespoon melted butter, cook until it thickens. When cold, spread between layers of cake. Uncooked Filling. The juice of 2 lemons with the grated rind, 2 cups icing sugar, whites of 2 beaten eggs. Add sugar gradually to beaten whites, with lemon juice, beat until stiff. Spread on layer cake. Orange Filling. Use preceding recipe, for cooked or uncooked filling, substituting oranges for lemons. French Almond Paste. Blanch 1 pound of sweet almonds, with 6 bitter almonds. Dry thoroughly and pound in a mortar, moisten them gradually with the whites of 2 eggs, till a smooth paste is formed. Put in a pan with 1 pound pulverized sugar, over a clear fire, and stir until the paste is dry; then remove and place on dishes. It may be spread over a cake, or cut into fancy shape, and served alone, ornamented with candied cherries. Caramel Filling. Use same recipe, omitting the chocolate. Banana Filling. Two cups powdered sugar, whites of 2 eggs. Add sugar to heated whites, stir hard,. spread filling between layers of cake, then place small thin slices of bananas over cake, and frost the top. A Cheap, Oood Icing. One and one-half cups of granulated sugar, 1 cup of new milk, 1 tablespoon butter, % cake chocolate, 1 teaspoon vanilla. Beat sugar and milk together, then put in saucepan, when it comes to boiling point, drop in chocolate and butter, cook until tolerably thick, remove from fire and add vanilla. Yolk of 1 beaten egg may be added to icing while cooking. Beat after removing from fire. This quantity of icing is sufficinet to ice a 2-layer cake. Pink Coloring For Cake and Creams. One-half ounce of cochineal, % pound granulated sugar, ^ ounce alum, % ounce of salts of tartar, ^ ounce of cream of tartar, % pint of boiling water. Add boiling water to cochineal, cream of tartar and alum. Put in porcelain saucepan, stir and place on back of range for 20 minutes, as it should not boil, add salts of tartar gradually, stirring all the while, then add sugar, cook for a few minutes. Strain and bottle for use. One or two teaspoons are used for coloring, according to depth of shade required. Chocolate Icing. Two and one-half cups of brown sugar, 1 cup of cream or milk, 1 tablespoon of butter, % cake of Baker's chocolate, 1 teaspoon of m vanilla. Stir until sugar is dissolved, add butter and chocolate, cook until it forms a ball when dropped in cold water. After removing from fire, add vanilla and beat until icing is stiff enough to spread on cake. If it cooks too rapidly, add a little hot milk and stir briskly. Marshmallow Idng.