Kentucky receipt book

One gallon of cream, 1 pound of raisins, 1 pound of candied cherries, % pound of almonds, 1 teacup candied citron, 3% cups granulated sugar, 1 teacup whisky. Blanch almonds and chop fine with citron and raisins. Sweeten cream and pour whisky over the fruits. When cream begins to freeze add the fruit and turn freezer for about 5 minutes, then leave to harden. Stir again before it is time to serve the cream. Tutti-Frutti Half gallon of cream, 1 pound of almonds after they are blanched and cut fine, l^ pound of raisins, not quite % pound of currants and a little citron cut fine. Pour 1 cup sherry wine over fruit and leave 4 hours. Tutti-Frutti. One quart of rich custard sweetened and flavored to taste, to this add 1 teacup of strawberry preserves, % pound of blanched al* monds, % of a cup of raisins seeded and cut fine, freeze to a mnsh, then add 1 quart of rich cream. Pour 1 cup sherry wine over fruit and leave for 6 hours. Peach Custard. One pint of cream, 1 pint of milk, 1 coffee cup of granulated sugar, yolks of 6 eggs. Beat yolks and sugar until light. Put milk in double boiler. When scalding hot milk pour on the yolks and sugar, return to boiler for a few minutes. When cold add the whites beaten to a froth, also the cream. Have 1-3 vanilla bean cut in pieces and boil in cold water. Cook until reduced to ^ pint. When cold add the cream. After it begins to freeze have % can of peaches cut in small blocks and add the cream; or fresh peaches are delicious, instead of the canned peaches. Biverons. One quart of cream, 1 teacup of new milk, 2 tumblers of granulated sugar^ 1/4 box of gelatine. Dissolve gelatine in the milk, put in a bowl and set in a pan of hot water; stir until thoroughly dissolved, set away to cool. Whip the cream until very stiff, and as you beat it add the gelatine and two spoons of vanilla (teaspsons.) Have the freezer packed and then put in the cream to harden, but do not freeze. Serve with chocolate or caramel sauce. Three of a Kind. Two quarts of water, 1 quart of sugar, 1 pint of cream, 1 quart of strawberries, the juice of 3 lemons, 3 oranges and 2 bananas. Mash berries and take 1 teacup of sugar from this amount and pour over it. When it begins to freeze add bananas and strawberries. Put in a mold and surround with ice and salt, pour on a dish. Slice with a knife. Fruit Pot-Pourri. Take fresh cherries, peaches, strawberries and pineapple. Chop the peaches and pineapple, put in a bowl, add to it granulated sugar, allowing % of a pound of sugar to 1 pound of fruit. Let it stand until it forms a syrup, then cover with good brandy and put in self -sealing jar and serve with ice cream. Diplomat. Yolks of 3 eggs, 2 tablespoons of granulated sugar, beaten light, 1 quart of cream, 1 heaping tumbler of granulated sugar, 1 teaspoon of vanilla, whip very light. Place in bottom of mold % of a pound of candied cherries. Add cream to sugar and eggs and stir lightly into the mold. Pack in salt and ice for 5 hours. Serve on a flat dish. Cream Diplomat. One pint of cream, % tumbler of sugar, ^ box gelatine, 1 cup of French fruit, 1 tablespoon sherry wine, 1 teaspoon vanilla, whites of 4 eggs. Soak gelatine in the cold water, chill and whip the cream. Take cream that drains from whips and add enough milk to make 1 pint. Boil this milk in double boiler and when h^ot add the sugar and gelatine, stir until dissolved, then strain into the beaten whites, add wine and vanilla. Stir until it thickens, then add whipped cream, when stiff enough to drop add the French fruit. Put in mold and pack in salt and ice for 5 hours. Chopped nuts may be substituted for fruits. It may be served with whipped cream lightly sweetened and flavored with sherry wine or rum. Add a few Maraschino cherries to each plate when serving. Caramel Oream.