Kentucky receipt book

One quart of new milk, 2 whites beaten light, 1 tablespoon of butter, 1% coffee cups of granulated sugar, 5 tablespoons of cornstarch or flour, 1 teaspoon of vanilla. Beat eggs, add sugar and cornstarch, moistened with milk, pouring boiling hot over eggs; stir well and return to double boiler. Cook until consistency of cream; stir constantly. When cool enough spread on cake. Filling. One quart of new milk boiled, 2 eggs well beaten, 1 tablespoon of butter, 1^ cups of sugar, 5 tablespoons of cornstarch or flour, season with vanilla. Beat the eggs, add the sugar, then milk, and when hot the cornstarch moistened with a little cold milk. Put between layers over the top and side. Have saucepan in a pan of hot water while cooking. In making a jam cake, pecans, citron and raisins are quite an addition, as it compares favorably with a black cake. Chocolate Cake Icing. One-third of a package of chocolate, grated, 1 egg, well beaten and stirred into it, 1 pint of sugar and a pint of new milk boiled. Add other ingredients to boiled milk and stir until dissolved. Put on stove and stir until of proper consistency. Beat well after removing from the fire. Icing. Two teacups of granulated sugar, dissolved in 1 teacup of cream, add to it ^ cake of melted chocolate, butter size of an egg, whites of 2 eggs beaten to a froth. Cook until it strings; remove from fire and add the vanilla. Beat until cold enough to ice cake. Chocolate Icing. Two teacups of granulated sugar, % cake chocolate, lump of butter size of an egg, 1 teacup of cream, whites of 2 beaten eggs. Dissolve sugar with milk, put in double boiler and add butter, stir in sugar and cook until it strings. Chocolate Idng. One-fourth pound of grated sweet chocolate, ^ pound of pow-» dered sugar, % cup of boiling water. Melt the chocolate over boiling water, add water and sugar, stir until smooth. Add 1 teaspoon of vanilla, and it is ready for use. Peppermint Icing. Two coffee cups granulated sugar, % pound of almonds, % pound peppermint stick candy, whites of 2 eggs. Make a boiled icing with the sugar and enough cold water to moisten ; cook until it strings. Blanch almonds and roll fine; crush the candy and mix together. Have whites beaten to a froth, add almonds and candy and pour over gradually the icing, stir rapidly with a wire whisk when cool, ice the cakes and decorate top with split almonds. Cakes may be iced and pulverized almonds and candy spread between layers. Tutti Fruitti Icing. Add to boiled icing, 1 ounce of candied cherries, 1 otince chopped citron, 1 ounce candied pineapple, seeded raisins, and blanched almonds. Any of these fruits may be added, in proportion as preferred. In making cooked fillings for cakes, place dish with filling in pan of hot water. As it avoids danger of scalding. Icing. Whites of 3 eggs, 3 teacups of granulated sugar. Moisten sugar with 1 teacup of water and put in saucepan to boil. Beat eggs to a stiff froth. Have % pound of marshmallows, cut in small pieces; when the sugar candies pour over the eggs and marshmallows slowly and beat until smooth; spread on cake. Ornament top of cake with marshmallows cut in half. , Idng. Three coffee cups granulated sugar, moisten with 1 cup of water; cook until it strings, then pour over 3 well-beaten whites. Beat until cold enough to ice the cakes. White Icing. Take 1 pound of granulated sugar and moisten with cold water. Put on and cook until it drops hard in water. Have the whites of 3 eggs well beaten and pour the icing gradually over them, stirring rapidly. Flavor with vanilla. To the above icing add tutti-frutti icing, 1 cup of chopped raisins and 1 cup of chopped almonds when it begins to cool. Fruit Sauce.