Kentucky receipt book

One pint of bread crumbs, 1 quart of sweet milk, 1 cup of granulated sugar, yolks of 4 eggs well beaten, the rind of 1 lemon grated, butter size of an egg. Beat the whites of eggs to a stiff froth, add 1 teacup of sugar into which has previously been stirred the juice of 1 lemon. Spread over the pudding a layer of jelly, then the whites. Set in oven to brown. Serve with sauce flavored with lemon or cream. Puff pudding. Two cups granulated sugar, 1 cup butter, 3 cups flour, 2 teaspoons baking powder, 1 cup sweet milk. Put in a buttered mold and steam 2 hours. Serve with a rich sauce. Fruit Pudding. Take 1 pint of milk, 5 eggs, 2 tablespoons granulated sugar, 1 tablespoon butter, 2 tablespoons flour, slices of peaches or apples, must be thin and drop in the butter. Boil pudding in mold 2 hours. Serve with sauce. Ginger Pudding. Cream 1% pounds of butter and % pound of brown sugar ; stir into it alternately 1 pint of molasses and 3 pints of flour, 6 wellbeaten eggs. Add ginger and other spices to taste. Lastly stir in % pint of sour cream. Put a little soda in cream and add lastly currants. Raisins may be used instead of currants. Plum Pudding. One pound of raisins, 1 pound of currants, ^ pound of beef suet, % pound of butter, 1% pounds of stale bread grated, % pound of flour, 8 eggs, 1 pound of brown sugar, % of a pound of chopped apples, 1 glass of brandy, 1 pint of milk, 1 pint of wine, 2 nutmegs grated, 1 tablespoon of mace, 1 tablespoon of cinnamon, a pinch of salt; cream butter and sugar together; beat eggs light. Add half the milk to the whites, stirring in flour and grated bread. Add sugar and butter, then suet, and fruit alternately, then spice and liquor and balance of milk, and stir the whole well together. If not stiff enough add flour and bread crumbs. Boil 6 hours. Plum Pudding. One and one-half pounds of raisins seeded and cut fine, 1 pound of brown sugar, 1 pound of grated bread crumbs, ^ pound of butter, % cup of sour cream, with ^ teaspoon of soda, 8 eggs. Beat the yolks of the eggs very light, and mix in the sugar, sprinkle the raisins with flour. Cream the butter add the cream, then add both to the eggs and sugar. Beat in the bread and the whites, last of all stir in the raisins. Pour into a melon mold and cook 4 or 5 hours. Pineapple Pudding. Butter pudding dish and line bottom and side with slices of stale cake ; pare and slice thin pieces of pineapple ; place the pineapple in first, then strew with sugar, more pineapple and so on until dish is full. Pour over a small teacup of water. Have the top of dish covered with the slices of cake which have been dipped in cold water, and pour sugar over the whole. Cover with buttered plate and bake slowly for two hours. Banana Fritters. One cup of flour, 2 eggs beaten separately, 1 tablespoon of butter, 1 cup of milk or water, add whites last. Slice 3 bananas round and stir into the batter, a little lemon improves it. Fry by spoonfuls in hot lard, having a slice of banana in each fritter. Sift powdered sugar over them and serve. The same recipe is used for pineapple fritters, omitting the bananas and lemon. Cherry Pudding. Two eggs, 1 cup of sweet milk, 3 teaspoons of yeast powder, flour to make stiff batter, as many cherries, or fruit of any kind as can be stirred in. Boil or steam 2 hours. Serve with fruit sauce. Use this recipe for cornstarch pudding, omitting cherries. Cottage Pudding.