Kentucky receipt book

One quart of cream, 1% tumblers granulated sugar, 1 cup candied cherries, ^ cup of citron, ^ cup raisins, 3 macaroons and 3 lady fingers. Chop fruit finely, pulverize macaroons and lady fingers, over the latter pour % cup of sherry wine and leave 3 hours. Add sugar to cream and whip until stiff. Put some fruit in bottom of mold, then add cream and fruit alternately until all has been used. Pack mold in salt and cracked ice and leave for 5 hours. Turn out on a flat dish and serve. Ice Cream Pudding. One quart of cream whipped very stiff, 1 heaping tumbler of granulated sugar, a few macaroons and lady fingers soaked in rum or sherry wine, some candied cherries, citron and raisins cut fine, put cream in a mold and put fruit through it, pack in salt and ice for 5 hours; serve on a flat dish. Iced Pudding. One and one-half pints of custard made of 4 yolks, 1 pint of milk, 4 tablespoons of sugar, flavor with vanilla, 8 ounces of fruit of any kind preferred, % pint of whipped cream, freeze the custard to a mush, then mix in fruit and cream. A gill of Maraschino improves it. Add at the same time the fruits with % pint more of whipped cream. Pour into mold and put in ice and salt. Place on dish and serve with whipped cream around it. Frozen Pudding. Cut fine % pound of raisins, '% pound of figs, ^ pound citron, % pound almonds and I/2 pound of English walnuts. Make 1 quart of rich custard and pour boiling hot over the fruit and let remain 8 hours. Add 4 tumblers granulated sugar to custard and stir well, put in freezer and when partially frozen add whipped cream till -- I I _ . .. I ■_■ ■.■ there is 1 gallon. Just before serving add % coffee cup of brandy or whisky and beat well. One-half the quantity may be made if preferred. Rum Pudding. Make a custard with 1 pint of new milk, the yolks of 4 wellbeaten eggs, 1 teacup of granulated sugar, 1 teaspoon vanilla. Crush fine 2 dozen almond macaroons. When custard is done stir in the macaroons until soft. After it is cold add 3 pints of cream and 14 ounces granulated sugar. When nearly frozen % pound of candied cherries cut in half and ^ pound of raisins cut fine, which must have been soaked in sherry wine several hours, also 1 teacup of rum. Lallah Rookh. Use eggnog recipe and freeze. This makes a delicious dessert. French Ice Cream. One quart of cream, 1 pint milk, 1% cups granulated sugar, yolks of 6 eggs, 1 tablespoon of vanilla. Scald the milk in double boiler; cream yolks and sugar, then pour over the hot milk; put back in double boiler; stir constantly till thick enough to coat the spoon. Remove from fire, add cream and flavoring, stir until cold and then freeze. Sultana Cream. One quart of cream, 1 pound of raisins, 1 tumbler of granulated sugar. Pour on raisins enough whisky to cover them and let remain 12 hours. Make cream and when nearly frozen add the raisins. Serve with this sauce: One pint claret wine, 1^ teacups of granulated sugar. Put these ingredients in a saucepan and boil 15 minutes. Serve cold with the cream. Spanish Cream. One quart of rich milk, % box gelatine, 1 cup of granulated sugar, 3 eggs, 1 teaspoon of vanilla. Put milk in double boiler, add the gelatine and stir until it dissolves. Beat yolks light and add the sugar; Pour boiling milk on eggs and sugar; return to saucepan a few minutes. Remove from fire, stirring in the beaten whites and vanilla. Rinse out cups with cold water and put 6 candied cherries at bottom of each and fill with the mixture. Set in refrigerator to harden. Turn out on a flat dish. Serve with whipped cream. Cream en Surprise. Use recipe for vanilla cream; after it is frozen take brandy peaches and envelop in this cream, making a circular ball. Return to freezer and let harden. Snowballs. Make a vanilla ice cream. When thoroughly frozen make into