Kentucky receipt book

One-fourth of a cup of powdered sugar, % box of gelatine, 1 wine glass of sherry wine, % pint of rich cream, 1 tablespoon of boiled rice, % pound of chopped figs. Put gelatine in cold water and leave 1 hour to dissolve. Put whipped cream and rest of ingredients into gelatine, and stir until it begins to thicken. Pour in mold to congeal. Serve with rich cream lightly sweetened. Virginia Cream. One pint of milk, i/^ box of gelatine, 1 cup granulated sugar, yolks of 3 eggs, 1 teaspoon lemon or vanilla. Put milk in saucepan, add dissolved gelatine, and heat slowly, when it comes to boiling point, add the sugar and' beaten yolks. When mixture thickens, add whites beaten to a froth. Remove from fire, flavor with strawberry or vanilla, and pour in mold to congeal. Banana Fluff. One-half pint of cream, i/4 box of gelatine, 1 cup powdered sugar, 4 bananas. Whip the cream, dissolve gelatine in cold water, add sugar and bananas chopped fine. Beat the mixture until it begins to thicken, then add y^, teaspoon extract of almond, and pour into a mold. Serve cold, with delicate sponge cake. Biscuit au Bhuin. One cup granulated sugar, 1 dozen macaroons, 1 quart of cream, the whites of 3 eggs, 1% large wine glasses of rum. Beat eggs to a stiff froth, add sugar, then pulverized macaroons. Mix well, and make into round cakes, and lightly brown. Whip the cream, sweeten lightly and add the rum. When ready to serve, line a glass dish with the cakes, and cover with the whipped cream. Decorate the top with marron glace. French Charlotte. One cup of granulated sugar, l^ box of gelatine, ^ cup of water, 1 eggy 1 cup of milk, 1 pint cream, 1 dessertspoon vanilla, 5 stale macaroons. Soak gelatine in water 1 hour, then set it over boiling water to dissolve. Scald the milk, add the sugar, beat until light, and pour hot water over and stir continuously, removing from fire, add gelatine and vanilla and set aside to cool. Whip the cream and add the custard, pour in a mold previously filled with cold water, set on ice to congeal. When ready to serve, cover with pulverized macaroons. Blanc Iffange. One ounce of gelatine, 1 teacup boiling water, 1 quart of cream, % pint sherry wine, 1 cup powdered sugar, juice of 1 lemon. Cook gelatine in boiling water, until dissolved, stir continuously. Add lemon juice to sugar, then add to cream, with the wine, mix well, and pour in gelatine. Pour in a mold, previously filled with cold water. Set on ice to congeal. Serve with rich cream, lightly sweetened. Blanc Mange. One box gelatine, 1 quart of cream, 1 pint of milk, 1 pound granulated sugar; flavor with vanilla. Soak gelatine in the milk half an hour ; add sugar, put in double boiler ; set on range, and stir until dissolved. When cool, add the cream beaten to a froth, stir in lightly, add vanilla; pour in mold and set aside to harden. Blanc Mange. One-half a cup of Irish moss, 1 quart of new milk, % saltspoon salt. Wash moss and pick over carefully and put in double boiler with the milk. Boil until it thickens, when dropped on cold platter add salt, strain through a fine sieve, flavor with lemon or vanilla. Pour in a mold that has been filled with cold water. Set to congeaL Serve with whipped cream. , For Chocolate Blanc Mange. Use preceding recipe, and add 4 heaping tablespoonfuls of grated chocolate. Chocolate Blanc Mange. One quart of new milk, 1 cup of grated chocolate, 1 cup of gran-