Kentucky receipt book

Two scant pounds of flour lightly browned, 1% pounds butter. 1% pounds brown sugar, 1 dozen eggs, 4 pounds of raisins, seeded and flattened, 2 pounds of currants, washed and dried, 1 pound figs cut in pieces, 1 pound citron thinly sliced, 1 pound pecans, 1 cup of molasses, 1 tumbler of whisky, 1 cup sour cream, 1 nutmeg, 1 dessertspoon cinnamon, ^ teaspoonful cloves, % cup of candied orange peel, % teaspoon soda. Flour fruit and mix well. Bake in mold with greased paper at bottom in a slow oven. Chocolate Cake With Whipped Cream. « Three coffee cups of flour, 1 teacup of sweet milk, % cup butter, 1% cups granulated sugar, 3 eggs, 2 scant teaspoons baking powder, 8 tablespoons of grated chocolate, 3 tablespoons granulated sugar, % teacup sweet milk. Cook chocolate, milk and sugar until dissolved. Cream butter, add sugar, then eggs, without separating chocolate and rest of milk, lastly the flour sifted with baking powr der. Bake in a pan with greased paper at bottom. When cold cut in blocks and place on a plate. Have 1 quart cream sweetened with % teacup sugar flavored with vanilla. Whip until stiff, then pile on top of cake and serve. Chocolate Cake With Beaten Cream. Beat to a cream 1% cups of granulated sugar, ^ cup of but- ter, 3 eggs, ^ cup sweet milk. To this add 8 heaping tablespoons of grated chocolate, 3 tablespoons granulated sugar, 2 tablespoons of sweet milk scalded. Dissolve thoroughly, then add 1^ cups of flour, with iy2 teaspoons baking powder sifted together. Bake in jelly cake pans. When cold have 1 quart of sweet cream with 1 tablespoon sugar whipped to a froth; put between layers and use, rest of cream when serving the cake. Devil's Food. One cup of Baker's chocolate grated, 1 cup of granulated sugar, ^ cup of water, boil all this until thick ; ^ cup of butter, 1 cup of granulated sugar, 3 eggs, ^ cup of milk, 2 cups of flour. Stir in chocolate while warm, add 2 heaping teaspoons baking powder. Bake in 2 layers. Ice with white icing. Ribbon Cake. Whites of 13 eggs, 1 pound granulated sugar, % pound of butter, 1 pound of flour weighed with 2 eggs, 2 teaspoons cream of tartar sifted with flour. Beat the whites to a stiff froth, then add sugar, butter and lastly the flour. Stir well. Take 1 coffee cup of batter and stir in enough fruit coloring for a pretty pink color, then take 1 cup more of batter and. add pulverized spices, 1% teaspoons allspice, 1% teaspoons cloves, 1 teaspoon cinnamon and nutmeg mixed. Put in greased mold 1 layer of white batter, then 1 of dark spread over evenly, then pink batter and cover with remainder of white batter. Cook in a moderate oven and test with a straw. Orange Cake. Three eggs, 1 cup of butter, 1 cup of granulated sugar, 2 light cups of flour, 1 teaspoon of baking powder, 2 oranges, juice and peel. Serve hot with this sauce. One pound of granulated sugar made into a thick syrup, with % glass of water. Let it boil 30 minutes and add 1 teaspoon of vanilla. Just before serving stir into the sauce 1 small teacup of sweet cream. Lady Fingers. Three eggs, 1-3 cup of powdered sugar, 1-3 cup of flour, a little salt, % teaspoon of vanilla. Beat whites very stiff and add sugar gradually, beat hard, then the yolks and vanilla; sift the salt with the flour and fold in lightly. Make cakes 4 inches long and about an inch wide, put on a pan covered with paper. Sprinkle cakes with sugar and bake 10 minutes in a moderate oven; remove from paper with a knife. They are nice for lining Charlotte Eusse molds or put whipped cream between the cakes and serve as a dessert. Pecan Cake. Six eggs beaten separately, 1 pound of sugar, % pound of butter, % cup of black molasses, 1 cup of whisky, 2 nutmegs grated, 1 pound of flour, good weight, 1 heaping teaspoon of baking powder,