Kentucky receipt book

Four tablespoons of granulated sugar, 1 tablespoon of water. Put ingredients in a hot saucepan, stir continuously until a chestnut brown. Add to it 1 cup of sugar dissolved in 1 pint of water, 1 teaspoon of vanilla, and simmer 10 minutes. Add ^ glass of brandy or wine. Fruit Sauce. One-half cup of powdered sugar, 1 cup of apricot juice, or juice of any other fruit, 1 teaspoon flour. Mix, and boil all together 5 minutes, then strain and serve. , Yellow Sauce. One-fourth pound of light brown sugar, % pound butter, 1 wine glass of brandy, yolk of 1 egg, a dash of nutmeg. Cream butter, add sugar, and stir over hot water until melted, add beaten yolk. Stir until it thickens, then serve at once. Wine Sauce. One cup powdered sugar, 1 cup boiling water, % cup butter, 2 heaping teaspoons cornstarch, i/^ cup sherry wine, 1 egg, a dash of nutmeg. Dissolve cornstarch, and stir into boiling water, and boil. Cream butter, add the sugar gradually, then egg well beaten, and nutmeg. After cornstarch cooks 10 minutes, add wine, and pour the mixture into butter, sugar and egg, stir until well mixed. Lemon Sauce. One cup of granulated sugar, 2 cups hot water, 1 heaping dessertspoon cornstarch, grated rind and juice of 1 lemon, 1 heaping dessertspoon butter. Boil water and sugar 5 minutes, then add cornstarch dissolved in cold water. Cook 10 minutes, stirring all the while, add butter, and lemon, stir until butter is melted. Serve at once. A Favorite Sauce. Two cups powdered sugar, 1 cup butter, cream until light. Flavor with wine or brandy and a dash of nutmeg. Cream Sauce. One-half a cup of powdered sugar, ^ cup butter, 2 tablespoons J I 270 ICSirTUCKY RECEIPT BOOK. of wine, and 2 tablespoons of rich cream. Cream butter, add the sugar slowly, then wine and cream. Beat well, put in bowl over hot water, stir until creamy, but it should not melt the butter. Serve at once. Egg Sauoe. Beat the yolks of 2 eggs until very light, add a lump of butter size of a small egg, ^ teacup of sherry wine and 1 pint of light brown sugar. Place cup in a pan of hot water and put on stove. Keep very hot until sugar is thoroughly dissolved, but do not let it boil. Stir very frequently to prevent the sugar from settling in the bottom of the cup. Charlotte Russe. Soak 1 ounce of gelatine 1 hour, in 2 teacups of cold water, then put in saucepan to heat until dissolved. Pour into a large dish and beat with a wire whisk until thoroughly stiflf. Sweeten 3 cups of rich cream, and beat until stiff, flavor with vanilla. Add to this the well-beaten whites of 3 eggs, then the gelatine. Mix well, put in glass dish, line with lady fingers, set on ice to congeal. Charlotte Russe. Churn 1 quart of cream, and place whips on a sifter, set on a large flat dish. Then take ^ box of gelatine and pour over it % pint cold water; let remain 1 hour, put in saucepan, add % pint of hot water ; cook until reduced to ^ pint. Have yolks of 2 eggs beaten to a cream, with % pint granulated sugar. Pour gradually the hot gelatine on sugar and eggs. Stir well to prevent lumping, then return to saucepan, and cook until tolerably thick. Any cream that drains from whips may be added to gelatine and cooked. When lukewarm add 1½ teaspoons of vanilla. Have bowl lined with lady fingers, when mixture is cool, stir rapidly into the whipped cream. Decorate charlotte russe with candied cherries. When serving put over each plate, 1 tablespoon sherry wine or rum and some whipped cream. , Charlotte Russe.