Kentucky receipt book

spoons of sugar. Have 1 quart of milk come to boiling; pour the milk slowly into the eggs and sugar ; return, all to saucepan and let boil for a minute. Season with vanilla. Serve with the apples. Apple Pudding. Steam tart apples until done. Wash and drain dry. Take 1 pint of the pulp, and mix with yolks of 3 eggs, 1 cup granulated sugar, juice of % lemon, then add beaten whites. Brown 1 cup of bread crumbs in omelet pan with 1 tablespoon butter. Butter pudding dish with cold butter, and sprinkle on bottom and side as many crumbs as will adhere. Pill with the apple mixture, cover with buttered crumbs, and bake 20 minutes. When cold, turn on a platter, and serve with cream. Or leave in pudding dish, and serve hot with sauce. Woodford Pudding. One coffee cup granulated sugar, 1 cup flour, 1 cup jam, % cup butter, ^ cup sour cream, 3 eggs, 1 teaspoon soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg. Cream butter and yolks, add sugar, jam, flour and the spices, then sour cream with the soda dissolved in it. Put in baking dish, and cook in moderate oven. Add 1 teacup sugar to whites, and a dash of salt, beat until very stiff, then meringue pudding and cook a chestnut brown. Serve with a rich butter sauce. • Cabinet Pudding. Take 1 pound of stale sponge cake, % cup seeded raisins, ^ cup canned peaches, % cup blanched almonds, ^* cup citron. Place slices of cake in bottom of mold, cover with fruit, add more slices of cake, pour over % pint cream or milk, 4 beaten eggs and 1 cup granulated sugar. Steam 1 hour, and serve with fruit sauce. Sauce for Cabinet Pudding. Put in saucepan, 1 cup white wine, 1 cup hot water, a dash of orange. Let come to boiling point, remove from fire and add ^ cup raisins, 1 tablespoon chopped almonds, 1 tablespoon candied orange peel. Let stand 1 hour. When ready to serve, bring to boiling point. Sponge Pudding. One coffee cup granulated sugar, 1 cup flour, 3 eggs, 1 teaspoon baking powder, % teacup boiling water. Mix and bake in jelly tins. For filling — Take 1 quart of milk, 2 eggs, 3 tablespoons sugar, flavor with lemon. Make a custard; cook about the consistency of mush. When cool, pour over cakes, then have 1 pint of whipped cream and spread over the custard. Set in a cool place. Eat cold with sauce, or serve with fruit. Cocoaaut Pudding. Whites of 4 eggs, 1 teacup of sugar, butter the size of an egg. Beat whites, add butter, sugar, milk of cocoanut. Have crust ready and fill ^ full of the mixture. Let it rise before baking. Fig Pudding. One and one-half pounds of figs, ^ pound of bread crumbs, 1 teacup of sweet milk, 2^ ounces of granulated sugar, 3 ounces of suet, 2 eggs beaten separately. Chop figs and suet fine, put in sugar and eggs. Beat all together, add 1 teaspoon of cinnamon, and 1 of cloves and allsprice mixed. Have mold buttered and sprinkle with flour. Steam 3 hours. Hard Sauce — One-fourth pound of butter, well creamed. Add to it 1 pint of granulated sugar. Beat hard 15 minutes. Add wine glass of sherry. Prune Whip. One pound of prunes, 1 teacup of granulated sugar, whites of 4 eggs. Cover prunes with water and allow to simmer for 4 hours, press prunes and % teacup of the juice through a colander, add to this the sugar and let stand until dissolved. Beat the whites of eggs very stiff and stir into prunes lightly. Bake on the upper grate, in quite a hot oven until a light brown. Serve with whipped cream. Poor Man's Pudding. Take 1 heaping pint of flour, 2 eggs, 1 tablespoon of butter, a pinch of salt. Beat yolks light, add butter and beat hard, then flour and enough sweet milk to make a thin batter. Have whites beaten to a froth and stir in lightly with a pinch of salt; put in a buttered pudding dish, and cook about 20 minutes. Serve at once with a rich butter sauce. Eenilworth Pudding.