Mrs. James E. Clay Put on 1 pint sugar to cook to a thick syrup. Add 6 or 8 nicely peeled pippin apples. Cover and cook till done and clear. Lift carefully, then add 194 DESSERTS a few pieces of stick cinnamon and cook down thick and pour over apples. A few blanched almonds make a pretty dish. Serve with plain or whipped cream. SPANISH CREAM ^ box of gelatine, 1 quart of milk, Yolks of 3 eggs, 1 cup of sugar. ✪ Chocolate Bavarian Cream Soak the gelatine in the milk for an hour. Put on the stove and stir as it warms. Beat the yolks and sugar together and stir into the boiling milk. Flavor with vanilla. Pour into mould and serve with cream. TAPIOCA AND APPLES Soak ^ cup of tapioca in 1 quart of cold water over night. Add 4 or 5 apples cut in pieces✪ Tapioca and Apples. Bake very slowly 2 hours. Let stand on ice 2 or 3 hours before using. Serve with rich cream, either whipped or plain, as you may prefer. 195 THE BLUE GRASS COOK BOOK VELVET CREAM E. D, P. 1 cup of wine, ■J box of gelatine, 1 lemon, 1^ pints of milk, 1 cup of sugar✪ Velvet Cream. Dissolve gelatine in the wine over the fire. Add peel and juice of lemon, and when gelatine has dissolved, add sugar. Let it simmer, then strain. Add the milk and stir till cold. Mould and let congeal. Serve with whipped cream. 196 Jellies BEST WINE JELLY E. D. P. 9, boxes of Cox's gelatine, 5 pints of water, 1 quart of sherry, 1 teacup of good whisky, 2 sticks of cinnamon, 4 cloves, 6 raisins, Juice of 4 lemons, 1^ pounds of granulated sugar, 3 eggs. Beat the whites of the eggs to a stiff froth and boil all together till the whites break away, and the jelly looks clear. Be careful not to let the gelatine stick to the bottom of the kettle. Stir constantly till it begins to boil. Pour in ^ cup of 197 THE BLUE GRASS COOK BOOK cold water and let it stand 5 minutes, then run through a jelly bag. Set on ice. Serve with whipped cream. FRUIT JELLY ^ box gelatine, 1 lemon, 1 pint wine, 2 cups sugar, 2 pints water. Boil gelatine, lemon and sugar. Flavor when taking from the stove, and when it begins to con- geal stir in ^ pound white grapes. MRS. PRESTON'S WINE JELLY 1 pint of water, ^ pint of wine, ^ pint of whisky, ^ pint of sugar, 3 lemons, f box of Cox's gelatine, Cinnamon to taste. Whites of 3 eggs. Boil, strain and set on ice. Serve with whipped cream. 198 JELLIES NUT JELLY 1 box gelatine, 3 pints boiling water, 2 cups sugar, Juice of 3 lemons. Let it boil and then strain. Flavor with almond. When it begins to thicken, scatter nuts — English walnuts or cream nuts — through it and serve with whipped cream. ORANGE JELLY ^ box of gelatine, 1 large cup of orange juice, 1 orange sliced thin, 1 lemon, 2 cups sugar, 1 pint hot water. Put all in a kettle and let it come to a boil, and then strain and pour in mould to cool. Be sure to remove the seeds, as they are very bitter. Serve with whipped cream and cocoanut cake. 199 THE BLUE GRASS COOK BOOK WINE JELLY Mrs. Ellet Cabell

AI-modernized reading of the original text

Mrs. James E. Clay Put on 1 pint sugar to cook to a thick syrup. Add 6 or 8 nicely peeled pippin apples. Cover and cook till done and clear. Lift carefully, then add a few pieces of stick cinnamon and cook down thick and pour over apples. A few blanched almonds make a pretty dish. Serve with plain or whipped cream. SPANISH CREAM ^ box of gelatine, 1 quart of milk, Yolks of 3 eggs, 1 cup of sugar. Soak the gelatine in the milk for an hour. Put on the stove and stir as it warms. Beat the yolks and sugar together and stir into the boiling milk. Flavor with vanilla. Pour into mould and serve with cream. TAPIOCA AND APPLES Soak ^ cup of tapioca in 1 quart of cold water over night. Add 4 or 5 apples cut in pieces. Bake very slowly 2 hours. Let stand on ice 2 or 3 hours before using. Serve with rich cream, either whipped or plain, as you may prefer. VELVET CREAM 1 cup of wine, ■J box of gelatine, 1 lemon, 1^ pints of milk, 1 cup of sugar. Dissolve gelatine in the wine over the fire. Add peel and juice of lemon, and when gelatine has dissolved, add sugar. Let it simmer, then strain. Add the milk and stir till cold. Mould and let congeal. Serve with whipped cream. Jellies BEST WINE JELLY 9, boxes of Cox's gelatine, 5 pints of water, 1 quart of sherry, 1 teacup of good whisky, 2 sticks of cinnamon, 4 cloves, 6 raisins, Juice of 4 lemons, 1^ pounds of granulated sugar, 3 eggs. Beat the whites of the eggs to a stiff froth and boil all together till the whites break away, and the jelly looks clear. Be careful not to let the gelatine stick to the bottom of the kettle. Stir constantly till it begins to boil. Pour in ^ cup of cold water and let it stand 5 minutes, then run through a jelly bag. Set on ice. Serve with whipped cream. FRUIT JELLY ^ box gelatine, 1 lemon, 1 pint wine, 2 cups sugar, 2 pints water. Boil gelatine, lemon and sugar. Flavor when taking from the stove, and when it begins to congeal stir in ^ pound white grapes. MRS. PRESTON'S WINE JELLY 1 pint of water, ^ pint of wine, ^ pint of whisky, ^ pint of sugar, 3 lemons, f box of Cox's gelatine, Cinnamon to taste. Whites of 3 eggs. Boil, strain and set on ice. Serve with whipped cream. NUT JELLY 1 box gelatine, 3 pints boiling water, 2 cups sugar, Juice of 3 lemons. Let it boil and then strain. Flavor with almond. When it begins to thicken, scatter nuts — English walnuts or cream nuts — through it and serve with whipped cream. ORANGE JELLY ^ box of gelatine, 1 large cup of orange juice, 1 orange sliced thin, 1 lemon, 2 cups sugar, 1 pint hot water. Put all in a kettle and let it come to a boil, and then strain and pour in mould to cool. Be sure to remove the seeds, as they are very bitter. Serve with whipped cream and cocoanut cake. WINE JELLY Mrs. Ellet Cabell

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Charlotte RusseChocolate Bavarian CreamChocolate Blanc-MangeBaked Apple DumplingsSpanish CreamTapioca and ApplesVelvet Cream

The Blue grass cook book