Kentucky receipt book

It may then be put in mold, repacked with salt and ice and left a few hours to harden. The pudding may be served with whipped cream, highly flavored with rum, or a fruit sauce. Nesselrode Pudding. One quart of new milk, yolks of 8 eggs, 1 pound of granulated sugar, a dash of nutmeg. Put milk in double boiler and when scald- ing hot pour over the beaten yolks and sugar, add nutmeg. Return to boiler, cook until consistency of cream, then set to cool. Blanch % pound of almonds, roll fine ^ pound of pecans, stir into the custard. Pour the juice of 4 oranges on ^ pound of macaroons, ^ pound of citron chopped fine, % pound crystalized cherries. Have 1 pound of fruit in all, add fruit to the custard, also % pint of Maraschino cordial, 2 tablespoons of sherry wine; if not sweet enough add more sugar, then add % gallon of cream and freeze. Nesselrode Pudding. One quart of cream, 1 quart of new milk. Take 2 ounces each of seeded raisns, candied cherries, candied peaches or apricots and candied citron, 4 wine glasses Maraschino cordial, 1 dozen almond macaroons, 14 ounces granulated sugar; 3 dozen Spanish chestnuts, % vanilla bean, yolks of 12 eggs. Blanch chestnuts and remove skin, boil until tender. When cold pound with the vanilla bean and mix with sugar; rub through a sieve. Make a custard with eggs and milk, add chestnuts and bean. The fruit must be soaked 12 hours in the Maraschino cordial. Pulverize meringues. When custard is half frozen stir in fruit and meringues and cream whipped to a froth. Mix well; freeze hard, then mold the pudding. Nesselrode Pudding. Prepare a custard of 1 pint of cream, % pint of milk and ^ pound of sugar, 1 ounce of sweet almonds pounded, yolks of 6 eggs, % of a vanilla bean. Put them in a pan over slow fire until of a proper consistency. Do not let it boil. When cold add a wine glass full of brandy. Partially freeze, then add ^ of a pound of raisins, % pound of preserved fruit cut fine. Mix well and mold. Bisque Glace. Take 3 pints of rich cream, 14 ounces granulated sugar, 1 dozen fresh egg kisses, % of a vanilla bean. Dry egg kisses in the oven and roll fine, cut bean in small pieces and put in granite cup with % pint of cold water; cook until reduced to ^ of a pint and cool. Sweeten the cream, add vanilla. When cream begins to freeze stir in the egg kisses and freeze hard. Frozen Rum Pudding. One pint of cream, 1 cup of powdered sugar, 2 eggs. Beat the yolks light with % cup of sugar, then add the stiffly-beaten whites, flavor with 2 tablespoons of rum or vanilla. Whip cream until very stiff, then whip into the beaten eggs and sugar. Line a mold with lady fingers, split in half, then a layer of the cream mixture and use alternately until all has been used. Pack mold in salt and ice and leave for 4 hours. Turn out on a flat dish. •---■-- Frozen Cherry Pudding. One pint of cream, 3 eggs, 1 cup of sugar, 2 tablespoons Maraschino cherries or cherry preserves, ^ wine glass of rum. Beat yolks until light, then add the whipped cream, rum and stiffly-beaten whites, then fold in lightly the cherries. Turn into a mold that has been filled with ice water, pack in salt and ice for 5 hours. Turn on a flat platter, serve with whipped cream, flavored lightly with rum or Maraschino. For Frozen Puddings. Use recipe for ice cream, with gelatine, adding yolks of 3 eggs. 'Cook custard 2 minutes and strain over the gelatine. For frozen puddings add wine or cordials when half frozen. Add fruit or nuts when packing cream. Any kind of candied fruit cut in small pieces or pounded nuts may be added to frozen pudding. Ice Cream Pudding.