Kentucky receipt book

Half pound of white sugar, yolks of 4 eggs, % oi a box of gelatine, % gallon of cream. Take gelatine and pour over it 1 teacup of water. Beat yolks and add sugar, then gelatine. Put on stove and cook until thick as mush. Have cream whipped and what drips from it pour in this custard. When custard gets cool, add whips as fast as possible. Have a pan lined with lady fingers, when cold, turn out on a flat dish. Ambrosia. Take 6 sweet oranges, slice and remove the seed. Peel and shred 1 pineapple. Grate 1 cocoanut. Arrange on glass dish in alternate layers. Sprinkle powdered sugar on top of each layer; cover top with the cocoanut and sugar. Serve very cold. A half glass of sherry wine may be poured over fruit if desired. Meringues and Whipped Cream. Take enough fresh egg kisses to fill a bowl and crush them. Then put alternate layers of kisses and the whipped cream until dish is full. Decorate top with candied cherries. Wine Jelly. Take box of gelatine and pour on it 1% pints of cold water. Let stand several hours, then add 2^ pints of hot water, stir until dissolved. Add 1 pound of granulated sugar, the shells of 2 eggs, the juice of 2 lemons, ^ stick of cinnamon and 12 seeded raisins. Put on stove to boil. When it begins bubbling add 1 pint of wine and 1 wine glass of whisky. Let cook 15 minutes. Strain 3 times through a flannel bag. Have molds rinsed with cold water and ready for jelly. Set on ice to congeal. Wine Jelly. One box of gelatine, 1 pound granulated sugar, 1 pint of cold water, 2 pints of boiling water, 12 raisins with stems removed, juice of 2 lemons, ^ stick of cinnamon, 1 pint of wine, 1 wine glass whisky, the washed shell of 1 egg broken in pieces. Put gelatine in the cold water and leave for 12 hours. Then add the boiling water, sugar, lemon juice, and raisins, and put in porcelain kettle. When it begins to bubble, add the Wine and whisky and boil 15 minutes. Strain 3 times through jelly bag. Put in mold, previously filled with cold water. Set on ice to congeal. Serve with rich cream, lightly sweetened. Wine Jelly. One-half box of gelatine, 2 teacups of granulated sugar, % pint of cold water, 1^2 pints of boiling water, % pint of wine, juice of 4 lemons. Soak gelatine in the cold water 1 hour, then pour in the hot water ; add sugar and lemon juice, when it boils, the wine. Boil 15 minutes, strain and set on ice to congeal. Spanish Jelly. • One-half a box of gelatine, % coffee cup cold water, juice and rind of 1 lemon, 1 cup boiling water, 1 coffee cup granulated sugar, 1 pint orange juice, 1 coffee cup candied fruits, or sections of oranges. Soak gelatine in the cold water until soft, also yellow part from rind of lemon. Add boiling water to gelatine, with lemon and orange juice. Strain jelly into pitcher, then pour in mold ^^2 inch deep ; when it hardens add a layer of fruit, then -cover with more jelly; when it stiffens another layer of fruit, alternating until all jelly has been added. The jelly in pitcher must be kept in a liquid state, but not hot. Otherwise jelly would be rough. Pack mold in ice and salt and leave to congeal. Serve with whipped cream lightly sweetened. Ice Cream. For 1 gallon of cream, use 1 pint of the above jelly, and add it when the cream begins to freeze. Jelly Pudding and Oream.