Aunt Caroline's Dixieland recipes

Sweeten the cream and when the sugar has dissolved, stir in the wine carefully. Add the vanilla and beat to a stiff froth. Serve in glasses. U. D. C. PUDDING One cup of finely chopped crystallized pineapple, One cup of finely chopped crystallized cherries, One cup of finely chopped nuts, Six eggs. Add a tablespoonful of sugar to each egg, beat well, leaving out the whites. To the yolks and sugar add one cup of sherry wine and cook to a thick custard in double boiler. To the custard while hot add one tablespoonful of gelatine dissolved in one-half cup of water, then whip in lightly the beaten whites. Roll out macaroons or Social Teas into dust. Into a bowl begin to lay cracker dust, pineapple, nuts and cherries. When you have used half the ingredients, pour over it the other half of the fruits and custard, sprinkling the top with cracker dust. Put into refrigerator to congeal. Serve with whipped cream (no sugar or flavoring in cream). RHUBARB PIE 1 pint of Rhubarb, 1 tablespoonful of flour, 1 cupful of sugar, % teaspoonful of soda. Remove the skin, and cut into small pieces enough rhubarb to fill a pint bowl. Add the soda, and pour over it boiling water to cover. Let stand fifteen minutes and pour off the water. Line a deep plate with a rich crust. Put in the rhubarb, sugar and flour, cover with crust. Bake twenty minutes or half an hour. JEFF DAVIS CUSTARD Four eggs, beaten separately. One cup of cream, Two tablespoonsful of butter. Two cups of sugar. Flavor to taste. Pour the mixture on thin, rich crusts. CREAM PUFFS Stir one-half pound of butter into a pint of warm water, set it on the fire in a sauce pan and bring it to a boil, stirring often. When it boils put in three fourths of a pound of flour and let boil one minute, stirring constantly. Take from the fire and turn into a deep dish to cool. Beat eight eggs light, and whip into this cool paste, first the yolks, then the whites. Drop in great spoonsful on buttered paper so as not to touch or run into each other, and bake ten minutes. Split them and fill with the following cream: One quart of milk. Four tablespoonsful of cornstarch, Two eggs, Two cups sugar. Stir while boiling and when thick, add a teaspoonful of butter. When cold, flavor. BROWN BETTY Pare and slice apples thin. Put alternate layers of apples and bread crumbs sprinkled with cinnamon, bits of butter, and brown sugar in buttered baking dish. Then add one cup of water and bake until apples are thoroughly done and brown on top. SOUTHERN APPLE PIE 6 apples, Grated rind and juice of one lemon, J^ cup of sugar, 1 teaspoon cinnamon, 2 macaroons rolled, J4 teaspoon salt, 2 tablespoons butter, 2 eggs slightly beaten. Pare and slice apples, add one-quarter cup of water; cook until soft, and rub through a sieve ; add other ingredients in order given. Line a deep plate or patty tins with rich paste, fill, and bake about forty minutes. Cake crumby may be substituted for macaroons. CARAMEL CUSTARD