Kentucky receipt book

Gold Pudding. Soak 1 box of gelatine in 1 cup of cold water, beat the yolk of 1 egg and add 1 cup granulated sugar, and pour over this 1 pint of hot cream. Cook in double boiler until it thickens, then add the gelatine, flavored with grated rind of 1 lemon. Line a glass bowl with almond macaroons and lady fingers that have been soaked 1 hour in rum. Put alternate layers of cake, candied cherries, apricots and raisins. Pour over the mixture and let harden. Serve with whipped cream. Orange Fritters. Make a batter with 1 pint of sweet milk, 2 well-beaten eggs, and flour enough to make it tolerably stiff. Peel 3 oranges ; remove the seed and slice thin; dip pieces in batter and fry in hot butter. Serve hot with powdered sugar sifted generously over them. Lemon Pudding. Two eggs beaten separately, 1 tablespoon of butter, % pint of flour, little more than ^ pint of sugar, % teacup of milk. Cream butter, add sugar, then yolks. Strain in the juice of 1 lemon, then the whites of eggs. Beat until very light. In making the pastry, put butter the size of a walnut and same of lard. Mix with cold water and roll lightly. Use same recipe for orange pudding and cornstarch pudding. Black Pudding. One large coffee cup of beef suet, 1 coffee cup black molasses, % pound of citron, 5 large apples, 1 pound of seeded raisins, 1 pound currants, 3 heaping coffee cups of flour, 1 dessertspoon of soda, 1 cup of sour cream or buttermilk, a pinch of salt. Put half of soda in molasses, the rest in milk. Wash currants and rub in a sifter ; pick stems and seeds from raisins. Chop apples and suet fine. Put suet in bowl, add molasses and soda, then apples and sour cream with soda well dissolved. Fruit and flour alternately. Stir well with a spoon. Grease 3 pieces of cloth, and sprinkle with flour. Divide pudding into equal parts and put in the cloth. Sew up side, and tie the ends with cord. Place them in steamer, over a pot of boiling water and steam 4 hours. Serve hot with sauce. Sauce — Take 1 heaping pint of light brown sugar and 1 coffee cup of butter, and cream together ; then break in one egg and stir well. Cook in a china bowl, and place in a pan of hot water, stirring all the while. Cook till consistency of custard. When ready to serve, beat in 1 wine glass of brandy or whisky. Cake Pudding. Take 1 cup of granulated sugar, 3 tablespoons of melted butter. Cream and add 1 well-beaten egg, 1 cup of rich milk. Stir well, then add 1 pint of flour and 1 heaping teaspoon of baking powder. Bake in pudding dish half an hour. Tapioca Pudding. Three tablespoons of tapioca soaked at night, 1 quart of milk, 1 teacup of sugar, 2 eggs well beaten, 1 teaspoon of cornstarch, flavor with vanilla. Put on the milk and let come to a boil ; add tapioca and cook 15 minutes ; put sugar in yolks and beat well, then cornstarch. Take from fire tapioca, and pour in yolks and put in the pudding dish to cook. Serve with sauce or whipped cream. Bread and Butter Pudding. Butter the sides and bottom of a deep pudding dish ; butter thin slices of bread and put in the dish. Sprinkle thickly with sugar, add a little cinnamon, chopped apple or any kind of preserves between each slice until dish is full. Beat 2 eggs and add a tablespoon of sifted flour ; stir 3 cups of milk and a little salt ; pour it over the bread and let stand 1 hour. Bake slowly with cover on, % of an hour. Remove cover and let it brown. Serve with wine sauce. Apples and Custard. Cut up apples and put in a baking dish with alternate layers of sugar ; let cook till thoroughly done. When they are cold use 3 whites and enough sugar to meringue the apples, then place in an oven. Bake a light brown ; beat the yolks and add to them 3 table-