The new Kentucky home cook book

The New Kentucky Home Cook Book. spoonful of salt in the water — it will boil quicker. Add one coffee-cupful of white sugar; have the yelks of six eggs beaten very light; when the milk is scalding hot, stir in the yelks until the custard is thick. Do not let it boil too long, or the custard will curdle. Whip the whites to a stiff froth, and stir lightly through the custard. Set it away to cool, and flavor with one and one-half tea-spoonful of vanilla or bitter almond. BOILED CHOCOLATE CUSTARD. Take one quart of new milk, six eggs (whites and yelks beaten separately), one coffee-cupful of sugar, four heaping table-spoonfuls of grated chocolate, vanilla to taste — one teaspoonful to the pint is a good rule. Scald the milk; stir in sugar and chocolate; cook for five minutes, and add the yelks. Cook for five minutes longer, or until thick, stirring all the time. When nearly cold, beat in the flavoring and beat all briskly for a minute before pouring into custardcups. Whip the whites with a little powdered sugar, or, what is better, one-half cupful of currant or cranberry jelly, and heap upon the custards. Take the yelks of six eggs beaten very light, one quart of cream or new milk, two bars of sweet chocolate grated. Let the chocolate dissolve well in the milk, sweeten with one tea-cupful of sugar, put it into a vessel of boiling water, and stir well until it becomes thick. Take it off before it boils, and set away in cups to cool. Mrs. A. A. Wadsworth. Take one bar of chocolate, one and one-half pint of cream, the yelks of five eggs, one and one-half table-spoonful of good moist sugar. Grate the chocolate, and pour the cream over it. Let it stand until dissolved, then boil slowly for ten The New Kentucky Home Cook Booh. minutes. Beat the yelks well with the sugar; mix with the cream, and pour into cups. Stand them in a stew-pan of boiling water, which must only half submerge them. Simmer for twenty minutes with the cover of the stew-pan kept on. When done, place the cups on ice. Mrs. Julty Chenoweth. ITALIAN CREAM. Take one quart of cream, half of which mix with one ounce of isinglass dissolved gradually without letting it boil or simmer; with the remaining half of the cream, put onehalf pound of sugar, the juice of two lemons, and two wineglassfuls of sherry or Madeira wine. When the cream which was mixed with the isinglass is nearly cold, pour the whole together and whip until it becomes of the consistency of thin batter, then pour into the molds. Serve with whipped cream flavored with one tea-spoonful of vanilla. Mrs. Saleie Cox. TAPIOCA CREAM. Take two table-spoonfuls of tapioca soaked overnight, or say three hours, in water enough to cover it. Boil this with one quart of new milk by placing in a tin bucket set in boiling water. Add one tea-cupful of sugar and a little salt. Beat the yelks of three eggs thoroughly, and stir them into the milk when it has boiled ten minutes. Bemove from the fire, and stir rapidly for five minutes. Flavor with one tea-spoonful of vanilla, pour into a baking-dish, beat the whites of the eggs to a stiff froth, and pour over the top. Sift sugar over this, and brown. Serve cold, with cream. Mrs. Saelie Cox. CHOCOLATE BAVARIAN CREAM.