Kentucky receipt book

Whites of 2 unbeaten eggs and 1^ cups of granulated sugar4 Beat eggs and sugar together, add 1 teaspoon of vinegar and beat hard ; then 3 tablespoons of white wine, and 2-3 cup of thick cream ; stir until smooth. Sauce. Butter size of an egg, 1% coffee cups of granulated sugar, 2 eggs, % cup of sherry wine. Beat yolks light, and add the sugar gradually, then wine slowly. Heat in a double boiler, but- do not boil. Just before serving add white of 1 egg beaten to a froth (it should be perfectly smooth). Serve hot with cake or puddings. Brandy Sauce. Two cups of powdered sugar, % cup of butter beaten to a cream, 1 wine glass of brandy. Add enough water to moisten sugar ; when nearly done add the butter, and just before serving, the brandy. Chocolate Sauce. One pint of milk, ^ pint of Baker's chocolate, % cup o£ sugar. Cook in double boiler; stir until smooth. Sauce for Puddings or Rolls. One and one-half cups brown sugar, 1% cups water, 1 tablespoon butter, 1 heaping teaspoon flour. Put sugar and butter in pau and brown, then add water and flour ; cook until of right consistency. Sauce. One pint of brown sugar, 1 heaping tablespoon of butter. Blend together, then put in a bowl, place in a pan of hot water, stirring constantly. Add a little cream, when of right consistency remove from fire and add a wine glass of sherry or brandy. Sauce. One cup of strawberries, 1 orange, 1 banana, juice of 1 lemon,. 2 teaspoons of grated cocoanut, 1 cup of sugar, 1% cups of water, 2 teaspoons of arrow root. Mix sugar and arrow root; add water and boil 5 minutes, then add fruit cut in small pieces, a little orange or lemon, and cook 5 minutes. Set on ice. Brandy Sauce. Two cups of powdered sugar, ^ cup of butter, 1 wine glass of brandy, a, dash of nutmeg and cinnamon. Warm butter slightly, and work to a cream with the sugar, and spices. Beat hard' and leave until wanted. Add brandy when ready to serve. Wine Sauce. One cup granulated sugar, 1 cup boiling water, 1 dessertspoon butter, 1 heaping teaspoon of cornstarch. Make cornstarch into a paste with cold water, then add to sugar and boiling water, and butter. Boil 10 minutes. Eemove from fire, and when cool, add % cup of brandy or wine. A Rich Sauce. One cup butter, 2 cups of powdered sugar, % cup sherry wine. Cream butter, add sugar gradually, then add the wine which must be hot, a little at a time, % teaspoon grated nutmeg. Place' the bowl in a pan of hot water, and stir for 3 minutes. The sauce should be smooth. Sauce For Pudding. • "Whites of 2 eggs, 1 large coffee cup of granulated sugar, 1 heaping tablespoon of butter. Beat eggs to a stiff froth, add sugar and butter. Stir until it begins to boil. Remove from fire, flavor with sherry wine or lemon. Sweet Sauce. One cup powdered sugar, 1 cup of creamed butter, 1 egg beaten separately, 1 cup of boiling water. Put in bowl and cook in pan of hot water. When ready to serve, add 2 tablespoons of whisky, or flavor with lemon. Hard Sauce. Cream 4 ounces of butter, and 4 ounces of granulated sugar toerether. When light, grate a little nutmeg on top, and set in ice box 1 hour to chill. Two tablespoons wine or brandy may be stirred in, when ready to serve. Strawberry Sauce. Cream 1 heaping tablespoon of butter, add gradually 1% cups of powdered sugar, and the beaten white oJ 1 egg. Beat until very light, and just before serving add 1 pint of mashed strawberries. Caramel Sauce. Brown in a skillet, 1 pint of light brown sugar, and dissolve in % pint of hot water. Cook a few minutes, until it thickens. Sugar Sauce. One cup granulated sugar, 1 cup of water, 1 dessertspoon butter, 1 dessertspdon flour, 1 teaspoon lemon juice. Mix ingredients, cook in bowl over hot water, until of good consistency. Rum Sauce.