Some traditional southern recipes. The source of these recipes is the Kentucky Receipt Book, published in 1903. The author is Mary Harris Frazer. It would have been familiar to the early residents of Old Louisville
Use raspberry juice instead of water to moisten sugar; put in a saucepan to heat. Do not let it boil. Then add a little more sugar. Let it get hot; then drop on buttered paper. Stir all the time it is cooking. Drops of this kind may be made from all kinds of berries.
Two cups of confectioner's sugar, 1 cup of cold water. Boil rapidly for about 10 minutes, remove from fire and beat until stiff enough to mould with the fingers. Form into cone shaped balls and drop into melted chocolate, then lay on oiled paper. Add 1 teaspoon of vanilla. to the cream as it is taken from the fire.
The white part of a cocoanut grated, whites of 4 eggs well-beaten, ½ pound sifted white sugar, flavor with rosewater or lemon. Mix all as thick as can be stirred. Lay in heaps half an inch apart on paper or on a baking pan in a hot oven. Take them out when they begin to look a straw color.
One pound of grated cocoanut, 1 ½ pounds powdered sugar, whites of 6 eggs, beaten to a stiff froth. Drop on buttered tins and bake.
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