Kentucky receipt book

One pound powdered or granulated sugar, 1 cup freshly grated cocoanut or ^ package of dessicated cocoanut, 3 eggs, % teaspoon vanilla. Put whites in a broad shallow dish, add a pinch of salt and beat until slightly frothed. Add spoonful of sugar at a time and beat until the mixture is smooth and dry. Then put in the cocoanut slowly and beat hard. Set over a pan of boiling water, place on stove and beat steadily until the mass swells to double the original quantity. Remove from fire ; add the vanilla. Place buttered paper on a broad pan, dip spoon in cold water and put a spoonful of mixture on the paper at a time several inches apart ; dust thickly with sugar and cook in slow oven about 30 minutes, as kisses must be of pale color. Spice Cakes. Six eggs, 1 small coffee cup of lard, 1 large coffee cup of brown sugar, % cup of black molasses, 1 cup of buttermilk (smaller cup), 1 nutmeg grated, 1 light tablespoon of soda, 1 tablespoon ginger, 1 tablespoon allspice, 4 coffee cups of flour. Put lard in bowl and cream it. Break in the eggs, add other ingredients except flour; beat all to a cream, then put in flour gradually and stir well. Cut with biscuit-cutter and cook in hot oven. Ice when cold. Doughnuts. One and one-half cups of granulated sugar, 2 eggs beaten separately, 1 teacup buttermilk with 1 teaspoon of soda dissolved in it, butter size of an egg, flour enough for a stiff dough, spices to taste. Cut in shape ; have hole in center of each cake. Fry them in hot lard and sprinkle with powdered sugar. Cream Puffs. Take 1 coffee cup hot water and put into it % coffee cup butter and let it boil, then stir in 1 coffee cup of flour, remove from fire. When almost cold break in 3 eggs one at a time without beating. Drop 1 tablespoon of dough in a pan that is hot, but not greased. It should make 1 dozen puffs. Scald 1 pint of milk in a double boiler, add 3 tablespoons of cornstarch dissolved in a little cold milk, then stir in 4 tablespoons of granulated sugar and 2 eggs; flavor with vanilla. Cut the puffs open and fill with the cream. Egg Kisses. One pint granulated sugar, whites of 6 eggs, 1 teaspoon of vanilla. Have eggs cold, break into a bowl, add sugar and beat until stiff, then add vanilla. Drop spoonful at a time on buttered foolscap paper, cook in moderate oven from 20 to 25 minutes. When done a few almonds, blanched and sliced, may be put in the kisses. Serve cold with berries or ice cream, or decorate top of meringues with maraschino cherries and serve with whipped cream. English Pound Cake. One pound granulated sugar, sifted, 1 pound white butter, 1% pounds flour, 1 pound currants, 2 ounces of candied peel, % ounce citron, ^ ounce sweet almonds, 9 eggs. Cream butter, add sugar, then yolks beaten light, flour citron and peel; cut in thin slices, almonds blanched and chopped, currants washed and dried, fruit must be floured, using some of the same, 1 wine glass brandy or sherry wine, then beaten whites. Mix well, put cake in mold lined with buttered paper, bake more than 2 hours, have good heat in oven at beginning to prevent fruit sinking to the bottom. Cool a little before removing from the mold. Cream Meringues. One pound of pulverized sugar, 1 quart of cream, whites of 8 eggs, 2 teaspoons of vanilla, a small pinch of alum. Beat eggs to a froth, add while beating half of sugar, half of vanilla and the alum. Allow 1 tablespoon of mixture for each meringue, shape and drop on buttered paper, place on top of biscuit pan and brown. Whip cream, add rest of sugar and vanilla, have very stiff and fill the meringues. A few maraschino cherries may be put on top of each meringue. Lemon Toast.