Kentucky receipt book

GofFee Bavarian Cream. Use 1 cup of strong coffee and 1 cup of milk for the custard. Prepare same as Bavarian cream. Almond Bavarian Cream. One-half a box of gelatine, 1 pint of cream, 1 pint of sweet almonds, blanched and pounded to a paste. Dissolve gelatine in milk, add 2 cups granulated sugar, yolks of 2 eggs. Prepare the custard with gelatine, stir and cook 1 minute. When cold add almonds and whipped cream. Put in mold to congeal. Frozen Orange Souffle. One quart of cream, 1 pint orange juice, 1 pound powdered sugar, % box gelatine, % cup cold water, yolks of 4 eggs, % cup boiling water. Soak gelatine in the cold water half an hour, then add boiling water and stir until gelatine is dissolved. Mix orange juice and sugar, then add yolks beaten to a cream, then add gelatine. Beat mixture until frothy, strain and freeze. When frozen stir in the whipped cream and leave 2 hours to ripen. Raspberry Cream. One quart of cream, 1 pint pink raspberry juice, 1% tumblers granulated sugar. Add 1 tumbler of sugar to cream and whip, then rest of sugar to juice. Dissolve thoroughly. Add the cream and freeze. Pineapple Cream. Three pints of cream, 1 fresh pineapple, 14 ounces granulated sugar. Chop pineapple fine. When cream is nearly frozen stir in pineapple and freeze. Velvet Cream. One quart of cream, 1 pint of milk, 14 ounces of granulated sugar, .14 box of gelatine and % pint of sherry wine. Soak gelatine in milk 30 minutes. Put in double boiler, add sugar and set on range; stir until dissolved. While warm add whipped cream and wine. Put in mold to harden. Nougat Charlotte. One-half cup of blanched almonds, % cup of grated cocoanut, % pint of cream, % cup of powdered sugar, whites of 2 eggs, 5 drops of almond extract. Chop almonds and cocoanut in y^ cup of granulated sugar, then pound to a paste. Whip cream stiff and add sugar and beaten whites, cocoanut, almonds and flavoring. Pour this into a mold lined with lady fingers. Velvet Mousse. One quart of cream, yolks of 3 eggs, 2 cups granulated sugar, 1% teaspoons vanilla. Make a syrup of sugar and water, cook until almost candy. Beat yolks light and pour the symp slowly over, stir well, add vanilla. Have the cream whipped, add syrup. Grease mold on the edge at top, pour in the cream and pack in ice and salt 4 hours. Half the recipe may be used. Frozen Coffee. • Put 1 quart of cream in a bowl and add 1 pint of granulated sugar, 1 pint of strong cold coffee. Whip till a stiff froth, then pour into freezer and pack with salt and ice. Let stand 2 hours. Serve in small glass cups. Pineapple Cream. Chop 1 can pineapple very fine and sprinkle over % cup granulated sugar. Add this to 1 quart of cream with 1 tumbler of sugar and freeze. Glace. Half gallon of cream, 1^ dozen macaroons pounded fine. Pour a little of this cream over them and allow to stand until they soften. Beat until very fine, then add remainder of cream and freeze. Sweeten to taste. Vanilla Cream. Three pints of rich cream. Have % of a vanilla bean, put on the stove with % pint of water and let it reduce %. Set it out to cool. To cream add 1% tumblers of sugar and this vanilla when it is cold. Freeze. Peppermint Cream. Take 1 pound of peppermint candy and crush fine, pour over it 2 quarts of cream and let soak all night. The next day add 2 more quarts of cream, then freeze. Lallah Bookh. One pint of cream, 1 pint of rich milk, 1 tumbler of granulated sugar, % vanilla bean, yolks of 6 eggs. Scald the milk in a double boiler with the vanilla bean cut in pieces. Have yolks and sugar beaten to a cream and stir in gradually the hot milk; return to boiler for few minutes, stirring constantly. Remove from fire ; when cold add the cream ; after it is frozen 11 coffee cup of Jamaica rum. Let it harden. Serve in punch glasses. Pistachio Cream.