Kentucky receipt book

ulated sugar, ^ box of gelatine, yolks of 3 eggs, 1 teaspoon of vanilla. Cover gelatine with cold water, and let it soak 1 hour. Put 1 pint of milk in double boiler, when it comes to boiling point, pour over beaten yolks and sugar, then return to boiler, add the chocolate and gelatine, stir continuously, when of good consistency add the other pint of cold milk, stir well. Remove from fire, strain through sieve into mold, set on ice to congeal. Sauce for Blanc Mange. One pint of cream or milk, I/2 teacup of granulated sugar, yolks of 2 eggs, % teaspoon of vanilla. Let cream or milk come to boiling point, then pour over beaten yolks and sugar, return to double boiler and cook until consistency of thick cream. Serve cold over the blancmange. Or serve with whipped cream or plain cream sweetened. Fruit Blanc Mange. Stew fresh cherries, raspberries or strawberries, strain off juice and sweeten. Put in double boiler and let come to boiling point, add 1^ tablespoons of cornstarch, made into a paste with cold water, to each pint of juice, stir while cooking. When of right consistency, pour iuto a mold, previously filled with cold water. Set on ice to congeal. Serve with cream lightly sweetened and powdered sugar. Syllabub. One quart of cream, 1 cup of wine, % cup of granulated sugar. Put sugar and wine in a bowl, and have cream lukewarm in another bowl. When sugar is dissolved in the wine, pour in the cream, holding it far above the bowl, continue pouring cream back and forth, until frothy. Grate nutmesr over top, and serve. Bavarian Cream. One pint of cream, 1 scant cup granulated sugar, ^ box gelatine, yolks of 4 eggs, 1 teaspoon vanilla. Whip cream until a stiff froth ; make a- custard with the cream that drains from the whip, adding enough milk to make 1 pint; have the gelatine dissolved in cold water, add to the milk, also sugar, eggs and vanilla; cook 1 minute, then strain into a broad pan and set on ice. Watch carefully, when it begins to thicken, fold in the whipped cream. Pour in mold and set on ice to congeal. Almond Cream. To 1 quart of rich new milk add 8 tablespoons of ground rice. Cook in double boiler till consistency of mush, add 1 tumbler of granulated sugar and flavor with bitter almond. Put in melon mold and set on ice. Decorate with blanched almonds and turn out on a flat dish. Serve with rich cream that has been sweetened. For Chocolate Cream. Add 1 ounce of melted chocolate to the custard before straining. Almond Cream. One pint sweet almonds, blanched and pounded to a paste. Dissolve the gelatine in milk, and use preceding recipe. Caledonia Cream. Whites of 6 eggs beaten stiff, 6 tablespoons of granulated sugar added gradually; beat hard for 30 minutes. Beat into the eggs 1 glass of currant jelly, raspberry jam or any kind of preserves preferred; beat this for 15 minutes. Serve with rich cream flavored with vanilla. Snow Cream. Whites of 4 eggs, 4 tablespoonfuls of powdered sugar, 1 pint 'of ci^eam, 1 teaspoonful of vanilla. Beat whites stiff, then add sugar, gradually beating all the while. Beat until it will stand alone ; add vanilla and stir in the whipped cream very lightly. Serve in small Roman punch glasses. Sufficient for eight persons. Snow Custard. One pint new milk, 3 eggs, 2 teacups of granulated sugar, % box gelatine, 1 lemon, flavor with vanilla. Put gelatine in pan with 1 teacup cold water, and let stand 1 hour. Then add 1 pint boiling water, place on range and stir until gelatine is dissolved. Add 2-3 cup of sugar and juice of one lemon. Stir well. Remove from* fire. Have whites beaten stiff and add spoonful of gelatine at a time to them until all has been used. Beat hard for 1 hour. Then put custard in mold and let remain 4 hours. Custard For Sauce.