Kentucky receipt book

Break in the baking dish 4 yolks of eggs, beat them well. Put in 1/2 teacup of sweet milk, 10 tablespoons of flour (not heaping), ^ teaspoon of salt, beat hard, add 2% teacups of milk, then the whites of eggs. Beat into the mixture. Bake % of an hour. Sauce — Two teacups of sweet milk, 1 large tablespoon butter. Let it boil, beat 1 egg and nearly a teacup of sugar together. Pour milk on eggs and sugar, then boil. Add 1 teaspoon of vanilla. Serve it cold. Chocolate Pudding. One quart of new milk, 1 large coffee cup of granulated sugar, 4 eggs, 1 teaspoon of vanilla, 2 tablespoons of cornstarch, ^ cake of Baker's chocolate. Put milk in double boiler and when it gets hot, stir in the chocolate, which must have been made into a smooth paste with hot water ; let it come to boiling point, then pour over the well beaten yolks, sugar and cornstarch, and return to fire. Cook until it thickens, add vanilla, put in pudding dish, cook until done. When cool meringue on top with the well-beaten whites and 5 tablespoons granulated sugar ; set in oven few minutes to brown. Serve cold with whipped cream. Jam Pudding. Four eggs, 1 cup butter, 1 cup sugar, 1 cup jam, 1% cups of flour, 4 tablespoons of sour cream, 1 teaspoon of soda stirred in the cream. Have whites beaten stiff, and meringue on top when done. Then set in the oven to dry. Bake in a loaf and serve very hot. Sauce. Whip the whites of 2 eggs to a stiff froth; cream 1 teacup of butter with 1 3/4 cups of sugar, stir in the whites, flavor with 1 teaspoon of vanilla, or 1 wine glass of sherry wine. Stuffed Apples. Peel apples, core them and drop in boiling water, cook until tender, let get cool and fill with chopped raisins, almonds and English walnuts. Put in pan to brown, serve cold with a custard. Custard. One pint of milk, 3 eggs, 1 teaspoon of vanilla, 1 cup of sugar, put milk in double boiler, when hot pour on eggs and sugar, return to fire. Cook until tolerably thick, serve cold on apples. Chocolate Pudding. One-fourth cake of Baker's chocolate, 2 pints of new milk, 1 coffee cup of granulated sugar, 3 eggs, 3 tablespoons cornstarch, put milk in double boiler. When hot, pour on the beaten yolks, sugar and cornstarch ; cook till consistency of cream ; stir constantly, then put in pudding dish. When cold, meringue with 3 unbeaten whites, and 3 heaping tablespoons of granulated sugar, beaten until stiff. Set in oven a few minutes to brown. Serve with whipped cream. Rice Pudding. Take 5 tablespoons of cooked rice, 4 tablespoons of granulated sugar, 1 quart of new milk, 1 teaspoon vanilla. Add milk, sugar and vanilla to rice and stir well; then put in pudding dish. Cook from 3 to 4 hours in a slow oven; stir it several times in the beginning. Serve cold with cream, or hot with a rich butter sauce. Fruit Biscuit. Grated rind of 1 lemon, 2% pounds of flour, 3 teaspoons baking powder, y^ pound lard, 1 teaspoon salt, 4 ounces sugar, 2 eggs beaten light, i/^ pound raisins, ^ pound citron. Add milk enough to make a soft dough ; cut out with cutter, and moisten on top with white of egg and a little milk. Bake in a moderate oven. Queen Pudding. One quart of new milk, 1 pint bread crumbs, 1 cup granulated sugar, yolks of 4 eggs, 1 tablespoon butter, 1 teaspoon extract of lemon. Mix well, and pour in pudding dish ; cook until done. Then spread with a layer of fruit jelly. Beat eggs to a froth, with 1 teacup sugar, add a little lemon juice, meringue pudding and cook a chestnut brown. Serve with a rich sauce. Custard Pudding. Two pints of new milk, 1 cup granulated sugar, 6 eggs, 1 teaspoon vanilla. Beat eggs and sugar together, add vanilla. Pour hot milk over eggs and sugar. Put in pudding dish, and bake 1 hour, Serve with wine sauce. German Pudding.