Kentucky receipt book

Take 1^ pounds of light brown sugar, put in a biscuit pan and toast, stirring all the time. When nearly done put on stove the custard made of 1 quart of new milk and 2 eggs. When it begins to boil stir in sugar until all is dissolved. Let it get cold, then whip 1 quart of cream and add to it. Chocolate Cream. One quart of cream, 1^ pints of custard, 2 bars of chocolate; dissolve it in a little hot water until it is smooth. Let stand until it is cool. Sweeten cream to taste, also the custard. In making the custard use the yolks of 3 eggs, 1% pints of new milk, ^ of a vanilla bean boiled in custard. Add this to the cream. To Serve With Ice Cream. Take 1 quart of best alcohol and put in a large jar and add to it fresh fruits of all kinds and put as much sugar as there is fruit. It will keep a long while. Italian Cream. One quart of cream, 6 ounces of powdered loaf sugar, 2 wine glasses of white wine, juice of 2 lemons, 2 ounces isinglass, 4 small teacups of water. • Mix 1 pint of cream, sugar, wine and juice of lemons. Add the rest of cream and stir very hard. Boil isinglass in the water until it is reduced to half the original amount. When lukewarm add to cream and put in mold to congeal. Bavarian Cream. One box of gelatine, % gallon cream, 2 teacups granulated sugar, 1 pint cold water, % of a vanilla, bean, 1^ pints boiling water. Pour cold water over gelatine and leave 1 hour, then add boiling water and sugar. When almost cold add the vanilla, also the whipped cream stirred into the jelly. Put in mold to congeal. Orange Bavarian Cream. One pint of cream, 1 pint of orange juice, with the grated rind of 1 orange, % box of gelatine, yolks of 6 eggs, % pint of cream, drained from the whips. Dissolve gelatine in cold water, make a custard with the beaten yolks, y2 pint of cream, add the gelatine with ^ cup granulated sugar. When cool add orange juice with grated rind, 1 cup of sugar and fold in the whipped cream. Put in a mold to congeal. Ice Cream. One quart of cream, 1 pint new milk, 14 ounces granulated, sugar, Ys of a box of gelatine, 1 dessertspoon vanilla. Dissolve gelatine in cold water, drain off water. Scald milk, add half of sugar and pour boiling hot over the gelatine; strain and cool. Add rest of sugar and the vanilla to cream, whip cream, then add to milk. Freeze hard. Mock Ice Cream. One pint of cream, to whips from cream, add 1 scant cup granulated sugar, 1 cup of cream and 1 cup of milk. Scald this cream and milk, add the sugar and 1 dessertspoon of vanilla. Freeze to a mush, then add the whipped cream and freeze. Leave to harden for 30 minutes. For Nut Creams. Use pistachio nuts, almonds or filberts. They should be blanched and pounded to a paste, or if preferred nuts may be chopped a little and added to the cream. Chocolate Bavarian Cream. Use same recipe as for Bavarian cream, adding 1 ounce of melted chocolate to hot custard before straining. Fruit Bavarian Cream. Use same recipe and take 1 pint of sifted pulp, pineapple, peach or pear instead of the pint of milk, and omit the eggs. Strawberry Bavarian Cream. • Three pints of berries mashed fine and strain the juice. Add 2% tumblers of granulated sugar and % box of gelatine dissolved in 1 cup of boiling water. Prepare and add 1 pint of whipped cream. Put in mold to congeal. Bavarian Cream. One pint of rich cream, 1 scant cup granulated sugar, i^ box of gelatine, yolks of 4 eggs, 1 teaspoon vanilla. Whip cream to a froth, and to cream that drains from the whip add enough milk to make 1 pint. Pour cold water over gelatine to dissolve. Let milk come to boiling point and pour over gelatine, yolks and sugar ; return to saucepan and cook 1 minute. Strain into broad pan, set in ice water. When it begins to thicken fold in the whipped cream. Put in wet mold and set on ice to harden.