Kentucky receipt book

One-fourth pound of stale macaroons rolled fine, 1 teaspoon of gelatine dissolved in a little water. Separate 3 eggs. Add 4 tablespoon of granulated sugar to the yolks, beat light and pour slowly into 1 pint of milk brought to the boiling point in a double boiler. Add the gelatine, then the macaroons. When a little cool, stir in the beaten whites and 2 tablespoons of sherry wine. Set in the refrigerator until ready to serve. Baked Custard. One coffee cup granulated sugar, 1 pint of cream, 1 pint milk, yolks of 12 eggs. Beat yolks and sugar together until light. Put cream and milk in' a double boiler, set on stove. Cut into it % vanilla bean. Let it get scalding hot and pour on the eggs and sugar. Fill 12 custard cups with the mixture, and place in a pan of hot water. When half done set a pan of hot water over custard and cook about 20 minutes. Calves Foot Jelly. Prepare and wash 4 calves feet, put in pot with 1 gallon of cold water, and simmer 5 hours, then pour in bowl. When cold remove the grease, put jelly in porcelain kettle, adding 1 pound loaf sugar, the rind and juice of 2 lemons. Dissolve sugar, add whites of 2 eggs beaten to a froth, with their shells, and 1 wineglass of cold water, boil 7 minutes or until clear ; then add a half tumbler of Madeira wine, boil 1 minute then strain through flannel bag into mold. Orange Cups. Cut oranges in half, and with spoon scoop out pulp and juice, place the peels in a pan of ice. Take an equal amount of Malaga grapes and bananas, peel and cut in half. Mix the juice of 3 oranges, and the juice of 1 lemon, sweeten with powdered sugar, and add a pinch of salt. Pill the peel with the fruit, pour over this mixture, and put two spoons of whipped cream on each cup. Serve very cold. Jelly. One package of gelatine, 2 quarts of boiling water, 1% pints of granulated sugar, ^ pint of sherry wine, 1 tablespoon of brandy or whisky. Add wine after it boils, juice of 2 lemons. Cook until clear and strain through a flannel bag. Have mold fllled with cold water, pour out and fill with the jelly; set on ice to congeal. Serve with whipped cream. Fruit Jelly. Take 1 box of gelatine and pour on 1^ pints cold water ; let soak 1 hour. Chop and drain 1 quart of canned or fresh peaches. Add to it, the juice of 4 oranges, 2 sliced bananas, and % cupful granulated sugar. To the gelatine, add 1^ pints of boiling water. Stir until sugar is dissolved, then pour over the fruit. Put into a mold, and set on ice to congeal. When ready to serve, turn on a flat dish. Serve with plain or whipped cream. Fruit Cream. Take 1 pint of heavy cream, and add to it I/2 cupful powdered sugar. Whip cream stiff, then chop some candied cherries and almonds, and spread over the cream, and dust thickly with powdered sugar. Serve at once. Orange Cream. One pint of cream, % box of gelatine, % cup of cold water, juice of 6 oranges, and the grated rind of 2 oranges, 1^ cups granulated sugar, yolks of 6 eggs. Soak gelatine in the cold water, and grate over the orange rind. Strain the orange juice, and add the sugar. Put % pint of plain cream in double boiler, heat and pour over wellbeaten yolks, return to saucepan, stir until it begins to thicken, then add the gelatine. Remove from fire, and leave for 2 minutes, then add orange juice and sugar. Beat all together until the consistency of soft custard, add whipped cream and mix well. Turn into mold to harden. Serve with cream, lightly sweetened. Calves Feet Jelly.