Kentucky receipt book

One coffee cup of cream, whites of 5 eggs, 2 cups of sifted flour, a pinch of salt and a dash of nutmeg. Stir stiffly-beaten whites into cream, then flour, nutmeg and salt ; beat hard. The batter is rather stiff, fry by spoonful in hot fat. Drain and serve with powdered sugar or jelly sauce. Any chopped fruit may be added to batter before cooking. They should be light and crisp. Apples With Meringue. Bake apples; when cold place in pyramid shape on a pan and cover with meringue and bake a chestnut brown. Serve cold with rich cream. Banana Croquettes. Six bananas, % cup powdered sugar, juice of 2 oranges, 1 eggy 2 cups of biscuit crumbs. Strip skin from bananas, cut into halves crosswise, make straight at the end, sprinkle with powdered sugar, and pour over the orange juice. Put them in a cool place for 1 hour, turning occasionally, until all are flavored with the orange, then I roll in the egg, then in crumbs, and fry in hot fat. Serve with or i without sauce. Brandy Sauce. Rub % cup of butter to a cream in a warm bowl, add gradually 1 wine glass of brandy, % grated nutmeg and the juice of 1 lemon ; now st;r it slowly into % cup of boiling water and simmer for a few I minutes. Pineapple Sauce. Make heavy syrup with 1 cup sugar, i^ cup water, boiling until it will spin. Then strain and add whatever juice has drained from the cut pineapple or syrup from canned pineapple. Remove from fire, and add enough white wine to make 1 pint of sauce^ also 1 teaspoon of rum or 1 teaspoon euracoa. CAK Twentieth Century Cake. One and one-half pounds of granulated sugar, 1%1 pound of butter, creamed, 15 eggs, beaten separately, 2 pounds of flour in which has been sifted 2 teaspoons of cream of tartar and 1 of soda, % cup of molasses, in which grate the yellow rind of 2 lemons and juice of 1. One pound of pecans, 1 pound of almonds, % pound of citron cut very fine, 1 pound of raisins, 1 nutmeg. Bake in a greased mold 2 hours. Chocolate Clairs. One pint of water, let boil, then add 6 ounces butter, 1-3 teaspoon of ammonia, stir in 10 ounces of flour, to a smooth thick paste, add 9 eggs gradually while paste is warm, grease tins, dust with flour, put paste in cotton bag and squeeze out. After they are baked let stay 10 minutes longer. Ice with chocolate and use custard or chocolate filling. Paris Buns. One and one-fourth pounds of fiour, 5 ounces granulated sugar, 1 cup of milk, 2 teaspoons baking powder, 5 ounces butter or lard, 2 eggs, 1 teaspoon vanilla. Cream butter, add sugar and eggs, and salt, milk, flour and baking powder. Brush top with milk and egg, sprinkle with powdered sugar. Drop on greased buttered paper in pan, cook a chestnut brown. Peanut Cookies. One pint rolled peanuts, % pound of sugar, 1 pound flour, 1 heaping teaspoon baking powder, % cup milk, IY2 eggs. Mix,. add flour and baking powder last, brush top with milk and egg, drop on buttered paper, cook in moderate oven. Sweet Potato Buns. One quart of flour, 1 coffee cup of potatoes, 1 tablespoon of butter, 1 teaspoon allspice, 1 tablespoon of granulated sugar. Boil potatoes till soft, peel and mash them while hot, add flour, spice, sugar and yeast. When well risen work in the butter; make dough in small rolls. Bake a chestnut brown. Serve hot. Chocolate Empire Oake. Take 5 eggs, the grated rind of 1 lemon, 1 cup of granulated sugar. Beat for % hour, then add 1 cup of grated chocolate, 1 heaping cup of cracker dust, ^ of a pound of almonds (cut fine), the juice of ^ a lemon. Bake ^4 hour in a slow oven (have a cup of boiling water in oven while baking). Crullers.