Kentucky receipt book

round balls and roll in freshly-grated coconut until well covered. Serve at once. Pineapple Ice Cream. One and one-half pints of rich cream, 1 large pineapple, 1 pound of powdered sugar. Slice the pineapple thin and sprinkle with sugar, cover and let it remain 3 hours; cut or chop it in the syrup, strain through a sieve ; then beat gradually into cream and freeze rapidly. Reserve a few pieces of pineapple without sugar and add when cream is half frozen. Peach ice cream may be made the same way. Frozen Tom Jerry. Two cups of milk, % cup granulated sugar, yolks of 6 eggs, Yz teaspoon salt, 2^^ cups of cream, 2 tablespoons rum, 1 tablespoon of brandy. Make a custard, with milk and sugar, pour on beaten eggs with salt. Return to saucepan and cook till of good consistency and strain. When cool add the cream and freeze to a mush ; add rum and brandy and finish freezing. Frozen Peaches. Put 1 can of soft peaches through a sieve ; dissolve 2- coffee cups of granulated sugar in 1 cup of hot water ; add 3 cups of cold water, 2 tablespoons of lemon juice, 1 teaspoon vanilla; freeze. Orange Parfait. Have 1 cup of orange juice, % cup of lemon juice, 2 cups of granulated sugar, 1 pint of thick cream, 4 eggs. Add the sugar and juice and when hot pour on yolks beaten light. Return to fire and cook until it scalds, then strain through sieve. When cold add whites beaten stiff and the cream. Freeze. Pineapple Ice Cream. One-half pound of pineapple, % pound of sugar, 1 pint of cream, % pint of milk, juice of 1 lemon. Grate pineapple, add sugar and lemon juice; put cream and milk in freezer; when partially frozen add sugar and fruit and finish freezing. Banana Ice Cream. One pint of cream, 1 pint of milk, % pound of sugar, yolks of 3 eggs, 4 bananas. Scald the milk, add the beaten yolks and sugar. Stir until it thickens, add cream and when cool the bananas, which should be mashed through a colander. Freeze at once. Tutti-Fnitti Ice Cream. Beat together 2 eggs and 1 cup of granulated sugar. Put 1 pint of rich milk in double boiler. When hot pour on the eggs, return to boiler, let it remain until it thickens. Remove from fire and cool. 1/4 teacup of citron, ^/i pound of candied cherries, 1 teacup of chopped raisins, ^ poiind of almonds blanched and chopped fine. Pour 1 teacup of rum on fruit, let it remain 12 hours. Add this fruit to the custard with 1 quart of rich cream, 1 tumbler of granulated sugar. Put in a mold or freezer, pack in salt and ice till hard. Tutti-Frutti Ice Cream. One quart of cream, 1 pint of new milk, 14 ounces of granulated sugar, ^ pound of candied cherries, ^ pound almonds, ^ teacup of citron, 1 teacup raisins, % cup of rum, 2 eggs. Make a custard with the milk, put it in double boiler ; wheiji it scalds pour over beaten eggs and 1 cup of the sugar, return to saucepan, stir continuously and when it begins to thicken remove from fire and cool. Chop the fruit and pour over the rum and leave for 12 hours. Combine custard with the cream and when partially frozen add the fruit and freeze hard. It may then be molded if preferred. Tutti-Frutti. Use recipe for French ice cream. Cut into dice 4 ounces candied apricots, 4 oimces candied cherries, 4 ounces raisins, 1 dozen pulverized almond macaroons. Cover fruit with rum and let stand 6 hours. The macaroons must be added to the hot custard. Put fruit in cream when almost frozen, then leave for several hours to harden. Sauce for Olace Pudding or Tutti-Frutti. Yolks of 2 eggs, 2 tablespoons of powdered sugar, ^ pint of cream, 2 tablespoons of rum, or brandy. Beat yolks and sugar to a cream, then put in double boiler and cook until it thickens. Remove from fire and beat until cool, add the rum and whipped cream and sierve immediately. Tutti-Frutti Ice Cream.