The new Kentucky home cook book

Beat the whites of five eggs to a stiff froth ; take one wineglassful of jelly and one cupful of sugar, and beat them thoroughly together; then add the whites of the eggs. Serve with plain or whipped cream. Mrs. Charles Sadler. PANADA. Take three or four crackers, place them in a bowl, and pour a pint of boiling water over them. Flavor with good whisky or brandy, a little nutmeg, sugar, and small lumps of butter. EGG PANADA. Take the yelk of one egg, three tea-spoonfuls of sugar, two table-spoonfuls of cream, a piece of butter the size of a walnut, six crackers, one pint of boiling water, and some nutmeg. Mix the ingredients. After beating the egg to a froth, add wine or brandy to taste, and pour the hot water over all. Mrs. Jas. F. Robinson. BARBERRY JELLY. Pick the barberries carefully from the stem ; place them in a kettle, and cover with water. When nearly done, mash them thoroughly, so as to extract all the juice. Strain through a flannel bag. To three pints of juice add two of sugar. This jelly is excellent in fever. Mrs. W. H. Wadsworth. BAKED APPLES. Prick the apples with a needle so they will cook evenly and not burst. When thoroughly done, place them on a small dish, and serve with loaf sugar and cream. The New Kentucky Home Cook Book. APPLE CUSTARD. Parboil a cored tart apple, being careful that it does not come to pieces. When tender, place it in a small bakingdish, and cover with a sweet custard. Bake until the custard is firm. BLANC-MANGE. Take one ounce of Irish moss, tie it up in a thin cloth, and boil it in one pint and a half of milk ; sweeten it, and flavor with lemon, vanilla, or peach-water; then strain. When cold, serve with plain or whipped cream. ROASTED PEACH. Select a large, yellow, juicy peach, wipe it, put it into a pan with a little water, and bake until it is tender; then peel off the skin, divide it in half, cover with sugar, and eat with whipped cream. An apple or a quince similarly prepared is a tempting dish ; and an orange peel deftly filled with ice-cream is a pleasant surprise to an invalid. WINE JELLY. To one box of Cox's gelatine add one pint of cold water ; let it stand about two hours, then add one pint of boiling water ; take four sticks of cinnamon, break them into three table-spoonfuls of water, and let it come to a boiling, then pour into the gelatine; also add the juice of two lemons, two tumblerfuls of sugar, and one pint of wine. Pour the whole into a kettle, and let it boil several minutes; skim well, and strain through a flannel bag. Mrs. Adna Wadsworth. DRINKS FOR INVALIDS. Mash any kind of fruit, currants, tamarinds, berries, and pour boiling water on them. In ten minutes strain it off; sweeten, and cool; add a little ice, if possible. Complete Home. The New Kentucky Home Cook Book, RICE JELLY. Boil a quarter of a pound of rice flour with half a pound of loaf sugar, in a quart of water, until the whole becomes one glutinous mass; then strain off the jelly, and let it stand to cool. This is very nourishing and beneficial to invalids. Miss Jceia Porter. IMPERIAL GRANUM. Dissolve three tea-spoonfuls in half a tea- cupful of cold water; stir this into a tea-cupful of boiling milk and water (equal parts), and let it boil slowly two minutes. Season moderately with salt or sugar. Excellent for weak digestion. TOAST WATER.