Kentucky receipt book

Soak 1 coffee cup of dried apples and chop fine, put in a bowl with 1 cup of molasses, and let stand all night. In the morning, add 1 cup of dried sweet cherries, 1 cup currants, % pint of chopped suet, 2 eggs, 2 cups of flour, and 1 teacup cold water. Add 2 teaspoons baking powder to flour before sifting. Mix well, and put pudding in a greased and floured cloth. Sew up, and boil 2 hours. Serve with brandy sauce. Meringue Pudding. Line a pudding dish with slices of sponge cake, put a layer of jelly or jam over it. Then pour over a custard, and bake a light brown. Meringue on top with icing, and set in oven to dry. Serve with sauce. Black Pudding. Three eggs, ^ pint of black molasses, ^ coffee cup of butter, 1/4 coffee cup light brown sugar, ^ cup sour cream or buttermilk, 3 cups sifted flour, 1 teaspoon ground cloves, 1 teaspoon cinnamon, 1 teaspoon ginger, 2 coffee cups raisins, 1 cup citron, a pinch of salt, % teaspoon soda dissolved in a little warm water. Cut citron in thin pieces, add flour and soda last. Mix well, and put the mixture in a cloth that is greased with lard, and sprinkle with flour; steam 2 hours. Sauce For Pudding. One cup powdered sugar, % cup butter, 2 teaspoons milk, yolk of 1 egg, 1 wine glass of brandy. Put sugar, butter and milk in double boiler, stir well, then place on range for 20 minutes until melted. Remove from fire and beat well, then put in the yolks and beat agaia until smooth. Add brandy and serve. Transparent Pudding. Yolks of 4 eggs beaten light, 3 teacups of 4-X sugar, 3 teaspoons of cornstarch, % teacup of butter well creamed, a pinch of salt, almost 1 pint of cream or rich milk, a dash of nutmeg. Put this in a double boiler, cook until tolerably thick. Have 2 pie crusts (not cooked) and spread on the mixture and bake. Use the beaten whites, allowing 1 tablespoon of granulated sugar to each white. Meringue the pies, set in oven and bake a light brown. Suet Pudding. Take 1 cup of suet chopped fine, 1 cup of New Orleans molasses, 1 cup of chopped raisins, 1 cup sour milk, 1 teaspoon soda, dissolved in a little warm water, 1 teaspoon ground cloves, 1 teaspoon cinnamon, % nutmeg grated, 3 cups flour, 2 eggs. Mix as you would cake, a little more flour may be added if too soft. Put in greased mold and steam 3 hours. Graham Pudding. Three coffee cups of flour, 2 cups of Graham flour, 1 cup chopped suet, 1 cup molasses, 1 cup of milk, % pound citron cut in small pieces, 1 pound of raisins, 1 pound of currants, 1 teaspoon baking powder dissolved in % cup of boiling water, 3 teaspoons mixed spices, 1 teaspoon of nutmeg, 1 tablespoon of salt. Rub suet in flour ; add other ingredients; beat hard, put in pudding bag and boil 5 hours. Sauce. Three eggs well beaten, % cup of butter, 1 pound powdered sugar, 1 teaspoon of vanilla, 1 wine glass of brandy. Apple Sauce. Peel tart apples and quarter them (if very large cut the quarters once in two). Have 2 quarts when peeled. Put them in granite kettle, add 2 coffee cups of granulated sugar. Put on back of range ; let cook in their own juice until tolerably thick, and syrup looks clear. Serve with meat. Tyler Pudding. Four eggs, 3 coffee cups of sugar, 1 teacup of butter, 1 teacup of cream. Season with lemon and bake in a paste. Banana Pudding. Take % dozen bananas, peel and cut in pieces an inch thick, put in baking dish and pour over custard made in the following manner: Custard — One pint of milk, 3 eggs, beat the yolks light, add milk, also 2 tablespoons of granulated sugar. Have the milk boiling, add the eggs and let it cook until it thickens ; when cool pour over the bananas. Make a meringue with whites of the eggs and granulated sugar, put on top of custard, set in oven a few minutes to brown. Serve at once. Indian Pudding.