Kentucky receipt book

Take French prunes and soak 2 hours in cold water^ then boil until soft enough to remove seed. Stone and pour over sherry wine ; let remain several hours ; then stuff with chopped pecans and chopped marshmallows. Roll in pulverized sugar and sprinkle sugar thickly on top after placing on flat dish. Place six prunes on each plate and serve with sweetened whipped cream. Apple Dumpling. Chop apples and put in baking dish with a little water, cook half an hour. Remove apples from the water and. set aside until cool, reserving water. Make a rich pastry and put around apples, leaving hole at top and bottom. Cream 2 tablespoons butter and work into it 1 coffee cup light brown sugar and a little nutmeg. Fill apples with this mixture and place in baking dish; add the reserved water and bake on top of stove. Chestnut Souffle. Half a pound of chestnuts, 8 eggs, 4 tablespoonfuls granulated sugar. Boil chestnuts and press through sieve. Beat yolks of 2 eggs until light, add the sugar, then stir in lightly the beaten whites, and sprinkle in the chestnuts. Put in a buttered mold, and bake 10 minutes. Serve at once, Vith cream if preferred. Brown Betty. Cut light bread into medium size slices; spread liberally with butter, then put in a baking dish. Cover each slice with blackberries and granulated sugar, some ground allspice and a little cinnamon. Put alternate layers till dish is full and then cover with a plate and set in oven to cook. When done remove the plate and let it brown. Apples may be used instead of blackberries. Serve with hard sauce. Apple Charlotte. Use light bread cut into slices and buttered. Put in baking dish ; cover slices with apples cut very thin. Put alternate layers till dish is filled, then make a custard with one pint of milk, 1 teacup of granulated sugar and the yolks of 2 eggs beaten light. Pour over the bread, bake until done; then take the whites with one cup of sugar beaten together and cover the charlotte. Put in stove and let get a light brown. Serve cold with cream, or hot with sauce. Sponge Pudding. Place on the fire in a double boiler 1 pint of rich milk, ^ cup of sugar and a little salt. Mix together half a cup each of flour • and butter, add to the boiling milk to make a stiff batter. Remove from the fire. When partially cool, add the beaten yolks of 5 eggs; stir the whites to a froth, add them, stirring well. Pour the mixture into a buttered pudding dish and place the dish in a pan half filled with water that is boiling ; set in a brisk oven. Bake from 30 to 45 minutes. Test it with a splint. Serve as soon as done with this sauce. Sauce. Boil 1 pint of milk. Stir to a cream % cup of butter and 1 cup granulated sugar; add 1 egg well beaten. Stir this mixture into the boiling milk. Cook a few minutes, then add 1 teaspoon of vanilla. Irish Potato Pudding. Take 4 medium size potatoes and boil them. When done, mash fine and add 4 eggs, beaten light, teacup of granulated sugar, and 1 teacup of cream. Melt lump of butter size of an egg and add (it must not be hot), beat hard. Have 2 pie crusts ready and fill with the mixture; set in oven to bake. Sweet Potato Pudding. Use preceding recipe, and substitute sweet potatoes for Irish potatoes. Woodford Pudding. Take 3 eggs, 1 teacup of granulated sugar, % teacup of butter, % teacup of flour, 1 teacup jam or preserves, 3 teaspoons of sour milk, 1 teaspoon soda, cinnamon and nutmeg to taste. Mix well together, and stir in the beaten whites and the sour milk, with soda dissolved in it. Bake in pudding dish. Sauce. One cup of sugar, 3 tablespoons of butter, 4 tablespoons of water, 4 tablespoons of sherry wine. Beat butter and sugar to a cream. Heat to boiling point the wine and water, and stir rapidly into butter and sugar until frothy. Serve at once. Potato Pudding.