Kentucky receipt book

One ounce of gelatine, 1 pint of cold water, % pint whisky, 6 oranges, a few cloves, a little mace, juice of 6 lemons, 1 pound of granulated sugar, the well-beaten whites and shells of 2 eggs, 1 cup raisins chopped, ^ pound of thinly sliced citron, % can California cherries. Pour the cold water over gelatine and let soak % hour ; put all of the ingredients in kettle and let it boil hard for 20 minutes, then pour through flannel bag several times. Put in shallow dish to congeal. Just before it hardens have ready a large mold, into which you put the fruit, dip the half congealed jelly with a spoon and put in this mold, set on ice to congeal. Serve on a flat dish, surrounded with whipped cream, then add more whipped cream when serving. Fruit Dessert. Take as many oranges as there are covers. Remove sections of oranges, and cut in small pieces. Have equal quantity of Malaga grapes, cut in half and remove the seed. Mix fruit and add pulverized sugar; pour over sherry wine, and set aside. Shape orange peel into basket, and fill with the fruit, and serve immediately with a delicate cake. Smothered Figs. Three cups of milk, 1 cup of sugar, a lump of butter, 2 wellbeaten eggs, 2 tablespoons of cornstarch. When milk boils put alternate layers of custard and figs. Ice the top and serve cold with cream. Orange Jelly. Eight oranges, 2 lemons, % of a box of gelatine, soaked in % pint of cold water, % pound of white sugar, 1 pint of boiling water. Beat in whites and shells of 2 eggs. Rub sugar on peel of 2 oranges and lemon. Squeeze juice from 6 or 7 oranges and 2 lemons, and strain. Take off carefully, the peel of 2 oranges leaving only the transparent skin surrounding the quarters. Separate all sections without breaking them. Soak gelatine % hour in ^ pint of water and sugar together. Take off all skimming, then put in sections of oranges. When boiled 1 minute take out and lay aside. Pour this syrup over the soaked gelatine, addiog the orange and lemon juice, the beaten whites and shells of eggs. Put this on stove and allow to boil l^ of a minute without stirring. Take off all skimming and strain through jelly bag. When % of jelly is in mold, put on the ice and let it get hard enough to hold the orange sections which place in a circular row around the edge of mold. Then add enough jelly to cover the sections. Serve with either whipped cream or if you prefer, can pour over the whole a wine glass of sherry and not use the cream. Ebony Cream. One box of gelatine. Pour on it 1 pint of cold water, 1^ pints of hot water, then strain. Add 1^ pounds of granulated sugar, juice of 2 lemons and % teaspoon extract of lemon. Let stand 1 hour, then boil. Take 1 pound of prunes and soak 2 hours. Cook and stone them and add 4 ounces of sugar to the prunes. "When done add them to gelatine, fill mold and set to congeal. Turn out on a flat dish and serve with whipped cream. Tomato Jelly. Take 1 quart can of tomatoes; heat until they come to boiling; then strain through a colander until all seed are out. Pour into this % box of gelatine that has been dissolved in cold water, then let this mixture come to boiling point-; % teaspoon of salt, and cayenne pepper to taste and the juice of 1 lemon. Cool thoroughly; then pour into a melon mold to congeal. Serve with mayonnaise. Orange Jelly. Pour 1 cup of cold water over % box of gelatine; halve 6 oranges, remove the pulp, leaving the skins intact ; drop them in ice water; stir thoroughly % pint of boiling water, 6 tablespoons of granulated sugar, juice of 2 lemons, the orange (pulp and juice), nutmeg, and gelatine. Strain it, wipe the orange skins dry and fill with the mixture. Set on ice to congeal. Macaroon Custard.