The Blue Grass Cook Book

page 194

Flavor to taste; mix milk, sugar, and chocolate, and let it boil nearly an hour.
Strain through a sieve, pressing the sediment through with a spoon. Add the
gelatine and vanilla when taking it off the stove. When nearly cold, put in a
mould which has been wet with cold water.

      MRS. BRUTUS CLAY'S
      CHARLOTTE RUSSE
Dissolve 1 ounce of gelatine in 1 pint of milk by boiling. Beat the yolks of 4
eggs (sweetened) and stir them in while the milk is on the fire. When this is
cooked to the consistency of custard, strain into a bowl, stirring constantly.
Season 1/2 gallon of cream with whisky. Whip to a stiff froth and beat it in
just as the custard (which should be seasoned with vanilla or rose water) begins
to congeal. Have ready a glass bowl lined with sponge cake and pour in.

      NICE WAY TO COOK APPLES
Mrs. James E. Clay

Put on 1 pint sugar to cook to a thick syrup. Add 6 or 8 nicely peeled pippin
apples. Cover and cook till done and clear. Lift carefully, then add

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