Kentucky receipt book

One pint of cream, 1 coffee cup granulated sugar, 2 tablespoons cornstarch, 3 eggs, 1 dessertspoon butter, a pinch of salt. Make a custard, with yolks of eggs, milk, sugar and cornstarch, cook until consistency of mush. Have a baked shell, fill with the custard, grate over a dash of nutmeg, and set in oven to bake. To unbeaten whites, add 3 tablespoons granulated sugar, beat with wire whisk very stiff, meringue pie, and brown in quick oven. Serve quince preserves or peach preserves with pie. Custard Pie. One pint rich milk, 2^^ tablespoons granulated sugar, 2 eggs, flavor with vanilla or nutmeg, a pinch of salt. Beat yolks until light, then add sugar, flavoring, the beaten whites, salt, and milk. Mix well, pour in pie pan lined with paste. Bake until custard is firm. Double recipe for 2 pies. Apple Oustard Pie. One teacup of grated apple, 1 teacup of new milk, 1 tablespoon of butter, 2^ tablespoons granulated sugar, 2 eggs, juice of ½ lemon, with a little rind, % wine glass of brandy or whisky. IMix well, pour into deep pie plate, lined with paste, put strip of paste around edge of pan. Bake 30 minutes. It is delicious served with rich cream. Buttermilk Pie. Take 1 pint of buttermilk, add to it 1 teacup of granulated sugar, 1 kitchen spoon butter, 1 teaspoon of vanilla, beat well. Have 2 pie crusts ready and fill with the mixture, and set in moderate oven to bake. PUDDING ^*The proof of the pudding is in the eating,** — Anon. Spiced Apple Pudding. Three teacups of bread crumbs, 3 teacups of chopped apples, 1 teacup of sugar, a quarter of pound of raisins, a little chopped citron, 2 tablespoons of brandy, 1 tablespoon of ground cinnamon, half teaspoon of ground cloves, 1 teaspoon of mace, 3 eggs beaten separately. Cook the bread crumbs a few minutes with 1 pint of milk, before adding the other ingredients. Add the ingredients and beat well, then stir in the whites lightly. Bake half an hour in a hot oven. Serve with sauce. Sauce. One and one-half teacups of brown sugar, 1^ cups of water, lump of butter the size of an egg, let all boil, stir in a little flour* After it boils, remove from fire and add 2 tablespoons of brandy. Black Pudding. One coffee cup of black molasses, 1 cup of sour cream, 1 dessertspoon of soda, 1 cup of chopped suet, 1 pound of raisins, little citron, a few almonds blanched and cut fine, ^ pound of figs, 3 apples, 3 coffee cups of flour. Mix well and steam for 3 hours in a melon mold. Hard Sauce. One and one-half cups powdered sugar, a good slice of butter, cream until light, then add sugar and sherry wine before serving. Kentucky Pudding. One cup of molasses, 1 cup new milk, 1 cup chopped suet, 1 cup raisins, 1 cup currants, 2^/2 cups flour, 1 teaspoon baking powder. Mix well, put in bag and steam 2 hours. Serve with rich sauce, flavored with brandy. Bread Pudding. Two coffee cups of grated bread crumbs, 2 cups granulated sugar, % cup butter, 1 quart new milk, 6 eggs, and 1 cup blackberry jam. Beat all together, put in pudding dish and bake lightly. Take from stove, cover the top with jam, and then meringue with three of the whites and enough sugar to make it stiff. Brown in the oven; eat cold with hard sauce. Steamed Pudding. One pound of flour, % pound of granulated sugar, % pound butter, 1 teacup of sweet milk, 2 teaspoons baking powder, ^ pound raisins, 4 eggs beaten separately. Mix like cake and put in a greased melon mold. Set in steamer and cook 3 hours. Or it is nice baked in a cake mold inside of stove. Serve with wine sauce. Queen of Puddings.