Ingredients
- 1 cup sugar
- 1/2 cup cornstarch
- 6 cups 2% milk
- 5 large egg yolks
- 1/4 cup butter
- 1 teaspoon salt
- 22 ounces of vanilla wafers
- 7 medium bananas, sliced
- 2 cups heavy whipping cream
- 6 tablespoons sugar
Directions
- Mix cornstarch, sugar, and milk in a large saucepan.
- Heat over a medium setting until thickened.
- Reduce heat to low setting and stir for 2 minutes.
- Whisk in a bowl a small amount of heated mixture with egg yolks and return to saucepan.
- Bring the mixture to a light boil, cook and stir for 2 minutes.
- Remove mixture from heat and stir in butter, vanilla, and salt.
- Cool for 15 minutes, stirring occasionally.
- Layer vanilla wafers and bananas into a bowl and pour the mixture on top.
- Repeat the previous step until desired layers are achieved.
- Layer the top with whipping cream, banana, and crushed vanilla wafers.
- Chill in refrigerator.
Ingredients
- 1/2 pound of bread crumbs
- Butter
- 1 quart of strong beer
- 1 quart red wine
- Lemon rind
- Cinnamon
- Cloves
- Sugar
- Croutons from fried bread
Directions
- Scorch 1/2 pound of bread crumbs in butter.
- Add 1 quart of strong beer.
- Add 1 quart of red wine.
- Add lemon rind, cinnamon, cloves, and sugar.
- Boil the soup.
- Pour soup over croutons from fried bread.
Ingredients
- 2 ounces of isinglass
- 3 quarts of water
- 1 1/4 pounds of powdered sugar
- 4 lemons
- 1 pint of wine
- 3 eggs
Directions
- Add all ingredients in a bowl.
- Mace to the taste.
- Cool in refrigerator.
Ingredients
- 1 quart milk
- 1 tablespoon cornstarch or arrowroot
- 1 quart cream
- 4 egg whites
Directions
- Thicken 1 quart of milk with 1 quart of cornstarch or arrowroot.
- Sweeten and let mixture boil.
- Cool the mixture.
- Add 1 quart of cream.
- Flavor to taste.
- Freeze the mixture until it begins to thicken.
- Whip lightly 4 egg whites in a bowl and add to the mixture.
Ingredients
- Two cups Ranch dressing
- Ten slices cooked bacon, drained and crumbled
- Three large tomatoes, diced
- Two cans pinto beans, drained
- Two cans cut corn, drained
- Eight ounces pack cheddar cheese
- Half cup chopped green onions
- One cup chopped green and red bell peppers
- One package of yellow cornbread mix (cook as directed on package, and cooled)
Directions
Pepare ingredients
- 1/2 the crumbled cornbread on bottom of container
- 1/2 the bell peper, onion, and tomato mixture
- 1/2 the beans and corn mixture
Layer as follows in a deep container:
- Mix bell peper,onion, and tomato
- Mix drained beans and corn in separate bowl
- Crumble the cornbread
Top with
- One cup of rance dressing
- 1/2 the cheddar cheese
- 1/2 the bacon
Repeat layer and topping with remaining ingredients
Store in refrigerator until ready to serve
Ingredients
- Liquor from oysters
- Three eggs
- Equal quantity of milk to oyster liquor
- Salt
- Flour (enough for thin batter)
- Lard
Directions
- Mix liquor from oysters with equal quantity of milk
- Add three eggs and salt
- Mix in flour (just enough for thin batter)
- Heat lard to boiling in a frying pan
- Drop oyster batter into lard by the spoonful
- Fry quickly until a light brown
- Remove from lard to drain on white paper
- Serve hot
Ingredients
- One hundred Oysters
- One large blade of mace (equivalent to half a teaspoon of ground mace, or nutmeg)
- One quarter pound of butter
- Salt
- Sifted flour
- One teaspoon cream
- One saltspoonful of cayenne (0.25 teaspoon)
Directions
- Drain oysters
- Rinse oysters under cold running water in a colander
- Put oysters in saucepan with salt and blade of mace
- Let oysters stand on a cool part of the range for fifteen minutes, while stirring with a wooden spoon
- Add butter and flour
- Simmer for five minutes
- Add cream and cayenne
- Oysters are cooked when they begin to curl, remove from heat
