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The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)

E. D. P.

2 yolks of eggs,

1 pint of new milk,

A small piece of vanilla bean,

1/4 pound of sugar,

2/3 box of Cox's gelatine,

1 quart of rich cream.

Make a custard of the eggs, milk, and sugar.

Dissolve the gelatine in a full half-pint of boiling water and strain into the custard.

Beat the cream to a stiff froth; then stir into the custard when it is about blood heat.

Line a bowl with lady fingers, pour in the mixture, and set away to cool.

This is a winter dish and difficult to make in summer.

The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'



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