TX 715 .D875 Copy 1 LlNA IXjnijAI> "Slje am B^XmB brigljt — FOSTEB Out of the Blue Grass A BOOK OF RECIPES By UNA DUNLAP Aotboc of 'CANDLELIGHT TEA" "HEART OF THE WHEAT' COPYRIGHT 1910 Preu of Transylvania Printins Company, Lexington, Kentucky. ©GIA27539B ^^^ B>onp9i ileats oups^ BEEF AND VEAL STOCK Five pounds of beef and a knuckle of veal, pour over this five quarts of cold water, let boil for five or six hours, or until the meat drops to pieces. Salt when ready to remove from the fire. Pour into an open vessel to cool (never cover hot meat). When thor- oughly cold, lift off the fat and return to the kettle. When heated add the whites of two eggs, well beaten. Strain and your stock is ready. From the time the meat begins to boil it should be frequently skimmed. CHICKEN AND VEAL STOCK To one chicken and a knuckle of veal add four quarts of cold water. Boil slowly for six hours, skim- ming frequently. The chicken should be cut apart and the bones cracked. When chicken and veal drop to pieces, treat it the same as beef stock, removing fat, cleaning, etc. 9 Out of the Blue Grass BOUILLON Six pounds of beef, one soup bone and knuckle of veal. Pour over this three quarts of water, let it sim- mer slowly until all the strength is extracted from the meat. This will require five to six hours. Then put in open vessel to cool. When thoroughly cool, lift off fat, strain and return to kettle. Again boil and season with two onions, two stalks of celery, a few cloves. Strain and clear with white of an egg. If there is more than twelve cupsful, reduce it by boiling to that quantity. OX TAIL SOUP Three ox tails, have your butcher divide them at the joints. Soak over night in salt water. Put them in a soup kettle with one gallon of water, cover closely, and simmer for four or five hours. Then add two onions, two carrots, two turnips, a stalk of celery and a few leaves of parsley, all chopped fine. Boil until the vegetable are well cooked, take out the ox tails and run soup through a colander. Thicken with one tablespoonful of flour rubbed smooth with a cup of cream. Return the oxtails to soup kettle and keep hot. Serve with a joint to each person and small cubes of toast. 10 Soups TURTLE SOUP Boil two green turtles, that have been dressed the day before, in four gallons of water. When thor- oughly done, lift out and bone them, then return to the kettle and continue to make soup as mock turtle. MOCK TURTLE SOUP This soup takes from seven to eight hours to pre- pare. To not more than four gallons of water, use one calf's head and small knuckle of veal. Be care- ful to cover with this amount of water, so that it may not be necessary to replenish it. Let it boil slowly, skimming frequently. As soon as scum ceases to rise, add four potatoes, two onions, six tomatoes, a few leaves of parsley, corn and salt and pepper to taste, also a touch of cinnamon, cloves and a dash of sherry wine. Thicken with browned flour. Cut a lemon in small disks, not removing skin. Throw them in the soup, with the chopped veal and meat from head, just before serving. Slice several hard boiled eggs, place in plates and pour soup over them. When properly made, this soup can not be told from genuine turtle soup. 11 Out of the Blue Grass VEGETABLE SOUP Use beef stock, adding one quart of water to a quart of stock. Salt to taste, and always a tiny touch of sugar. A small amount of the following vegetables chopped fine: Potatoes, corn, tomatoes, cabbage, car- rot, onion, ochra and celery. When vegetables are thoroughly done, thicken with a cup of cream, into which has been rubbed a tablespoonful of flour. Flavor with kitchen boquet. CREAM OF CELERY SOUP Take about four good stalks of celery, cut in small pieces to boil in enough water to cover it. Then pro- ceed as receipt for cream of asparagus soup. TOMATO SOUP Select firm, but ripe, tomatoes, pour boiling water over them and remove skins. Place in a soup kettle. Cover with water and boil until thoroughly done. Put all through a colander, return to the fire and season with one pint of soup stock, salt and cayenne to taste. 12 Soups OYSTER SOUP Take one quart of select oysters, put in colander, re- move all pieces of shell and wash thoroughly. Pour into a kettle one-half gallon of fresh milk, add to this butter size of an egg, salt and touch of cayenne pep- per. When milk is boiling drop in the oysters. Make smooth one tablespoonful of flour with a cup of rich cream. Stir this in the soup. Serve as soon as the oysters curl. CHICKEN GUMBO Fry one large chicken, following receipts for Ken- tucky fried chicken. Fry one slice of ham and cut in small pieces. Select four large onions, cut fine and fry a light brown. Place all in soup kettle, cover with one gallon of water and let boil slowly. Have ready and add to it at once six large tomatoes cut line, three dozen tender ochra pods cut thin and a quart of fresh tender corn. Gumbo must boil slowly for six hours. Serve very hot in soup bowls with large spoonful of rice in center. Season with salt and cayenne. 13 Out of the Blue Grass CREAM OF ASPARAGUS SOUP Boil three bunches of tender asparagus in just enough water to keep it covered. When thoroughly done lift out the asparagus and press through water in which it has been boiled. There should be about a quart of water. Add to this one quart of rich milk, one pint of rich cream and two tablespoonsful of but- ter. Mix two tablespoonsful of flour with sufficient milk to make a smooth paste, pour into the hot soup to thicken. Season with salt and cayenne pepper. BISQUE OR MOCK OYSTER Take one can of tomatoes, put through colander, adding one-fourth of a tablespoonful of soda. Have in soup kettle two quarts of rich milk, seasoned with a liberal amount of butter and salt and cayenne pepper to taste. When boiling hot, add tomatoes. Thicken with one heaping tablespoonful of flour made into a smooth paste or the flour can be rubbed into the butter. NOODLE SOUP Soup stock with a very few chopped tomatoes and a teaspoonful of onion juice. The noodles can be cooked in the soup or in clear water and served with it. 14 Soups POTATO SOUP To two quarts of clear beef stock add seven or eight potatoes, that have been boiled and put through a potato press, or colander, add to this one teaspoon- ful of onion juice, salt, cayenne pepper and cup of cream. Serve with cubes of toasted bread. HOW TO COOK RICE Have in large kettle two gallons of boiling water^ Wash rice and pour into the water, adding salt. The water must never be allowed to cease boiling. In twenty-five minutes the rice will be done and every grain separate. Pour in colander, shake out water. This is the only way rice should ever be cooked, either to be used in soup or otherwise. NOODLES FOR SOUP Make a dough of two eggs lightely beaten, a tea- spoonful of salt and flour enough to make a stiff dough. Roll into a very thin sheet, dredge with flour to keep from sticking. When very dry roll as for jelly cake and shave down in small pieces, just as you would for slaw. Drop in soup and boil for twenty minutes or boil in clear water and serve with soup. 15 Out of the Blue Grass CHICKEN SOUP Cut chicken as for frying, place in soup ket- tle, and cover with three quarts of water, season with salt and cayenne. When chicken is dropping to pieces, lift out of kettle and cut in small pieces. Add to this broth one cup of cream and if the chicken happens not to be a fat one, drop in a tablespoonful of butter. Thicken with a spoonful of flour rubbed into the but- ter. Return chicken to soup kettle and serve very hot with rice, cooked as above receipt, serve with reception wafers. CREAM OF PEA SOUP To two cans of green peas, put through a potato presser, add two quarts of milk and one of cream. Rub into a smooth paste two tablespoonsful of flour and two of butter. Stir this into the soup, until smooth and creamy, season with salt and cayenne. Serve with a spoonful of whipped cream on each plate. A touch of green vegetable coloring will add greatly to the beauty of the soup. 16 Soups BEAN PUREE Boil one quart of navy beans until perfectly tender, press through a colander. Add to this one quart of beef stock and a quart of milk. Rub together two tablespoonsful of flour and two of butter. Stir slowly into the soup. Serve with small squares of toast that have been rolled in grated cheese and put in a hot oven long enough to melt cheese. CREAM OF CHICKEN SOUP Cut chicken as for frying, place in soup kettle, boil until tender, but barely keep covered with water. When chicken is thoroughly done cut from the bones. Add two quarters of milk and one pint of cream to the chicken broth. Rub together two tablespoonsful of flour with one of butter. Stir this into the soup and put back chicken. Serve with rice. Season with salt and cayenne. 17 Out of the Blue Grass QUICK VEGETABLE SOUP Buy the shank, usually called the soup bone. Place in kettle at breakfast time with a gallon of water, boil hard until eleven o'clock. Have chopped a variety of vegetables, not forgetting ochra and toma- toes, add these to the boiling broth. Let cook slowly for three hours. Moisten one tablespoonful of flour with milk or cream and thicken just before serving. Season with kitchen boquet. 18 Mtm eate MOCK DUCK Select pork tenderloins of uniform size, split care- fully, not cutting through, flatten out as for a steak. Make a dressing of stale or toasted bread, fine chopped celery and onions. Soften dressing with melted butter, season with pepper and salt. Spread dressing on meat and roll same as jelly roll. Fasten together with wooden toothpicks or wrap with fine twine. Place in baking pan, sift a very little flour over them, adding a large piece of butter to be pressed on each. Pour over them about a pint of water. Cook one hour. Re- move twine or toothpicks before taking to the table. Thicken the gravy with slightly browned flour. In serving they should be cut as you would a jelly roll. 21 Out of the Blue Grass KENTUCKY FRIED CHICKEN Select fat yellow chickens, never the blue, sickly looking ones. Begin by cutting off the drum sticks, then the thighs. Take off wings next. Separate back from breast. If the chicken is nearly grown cut back in two pieces, also divide breast by cutting length- wise. Let stand in cold salt water for five minutes (never longer), place in a covered dish and put in ice-box until ready to fry. Then salt and peper each piece of chicken separately, roll in flour and fry in deep fat. Place your chicken in the fat, then cover lightly, and not cook too fast, but slowly, so as to have very done, but not hard. By keeping it cov- ered the steam prevents its frying hard, and at the same time cooks more thoroughly. When all the chicken has been fried pour off about three table- spoonsful of the lard you have used for frying. Put this in a fresh frying pan, mix into it two tablespoonsful of flour and salt; when hot, but not brown, pour over it one quart or more of fresh milk or cream, stirring briskly so as to have your gravy smooth. A dash of cayenne or white pepper, salt and a few parsley leaves chopped fine. 22 Meats SADDLE OF VENISON Venison should be parboiled for thirty minutes if not young and tender, to take away the strong taste. Place it in a baking pan, dredge it over with flour, salt and pepper, put a half-gallon of water in the pan and half-pound of butter. Cook slowly and keep covered, basting frequently. When about half-done, turn into the gravy a glass of currant jelly, smd a cup of sherry. Commence basting with the melted jelly, as it adds greatly to the flavor of the meat and also makes it a beautiful brown. Before serving thicken the gravy with browned flour and have all very hot. VENISON STEAKS Broil on open broiler, over red coals. When suffi- ciently done, place on hot platter and pour over them melted butter, season with salt and pepper. Garnish with lemon and parsley. STUFFED STEAK Same as mock duck, only use the tender side of the round of beef. Serve with brown gravy. 23 Out of the Blue Grass BROILED BEEF STEAK The only steaks one should attempt to broil are the porter-house, sirloin and club steaks. Place steak un open broiler over red coals, turning often. When sufficiently done, place on hot platter, pour over it melted butter, season with pepper and salt. BROILED STEAK NO. 2 Cut steak around edges to keep from curling. Take some small pieces of fat and put in a very hot skillet, put in your steak. Turn from side to side quite fre- quently. Place on hot platter, pour over it melted butter, with salt and pepper. BAKED STEAK A sirloin steak about two inches thick is the best for baking. Place in baking pan, with a very little water and half an onion. Baste same as a roast. Sea- son with pepper and salt. Thicken and throw in a few French mushrooms. Serve very hot. 24 Meats STEAK AND ONIONS Peel and slice six large onions. Have equal parts of lard in a frying pan. When hot stir in the onions, leaving only long enough to get tender, and a light brown. Broil steak by No. 1 receipt, place on hot platter, pour over melted butter, season with salt and pepper. Pile onions on tops of steak when ready to serve. CALF'S LIVER Slice liver very thin, salt and pepper, roll in flour, fry slowly, keeping top on skillet. When thoroughly done and browned, serve with a piece of crisp bacon on each slice of liver. ROAST OF LAMB Wash the roast carefully, not failing to remove the leaf fat or tallow. Salt and pepper, and rub well with butter and flour. Place in baking pan, keep covered, and baste frequently. When half done put tablespoonful of vinegar in gravy. Serve with mint sauce or mint ice. 25 Out of the Blue Grass MINT SAUCE Thoroughly dissolve one-half cup of granulated sugar in one-half cup of vinegar, add half-cup of water and then bruised mint leaves. Drop into this one heaping teaspoonful of melted butter. Serve hot or cold, as may be desired. BOILED LEG OF MUTTON Put the mutton on in hot water, add salt. Boil three hours. Boil six eggs hard. Take out a pint of the mutton broth, add to it a pint of cream, let come to a boil, thicken with two tablespoonsful of flour, in which has been rubbed one of butter. Serve mut- ton on hot platter, pour over the white sauce. Open eggs, grate yellows over the sauce, mince whites and place over the yellows. ROAST OF PORK Wash the roast carefully, scar the skin crosswise, salt and pepper it well. Place in baking pan with very little water, baste frequently. Cook thoroughly, skim grease from gravy and thicken with browned flour. 26 Meats VEAL CUTLETS Trim the cutlets, gash the edges to keep them from curling, salt, pepper, dip in beaten eggs and then roll in cracker meat. Fry in hot lard until brown and crisp. Pour into the skillet a tea-cup of water, being careful not to pour over the cutlets, but at the side. Cover and put back on the stove to simmer for an hour. Veal is the most difficult of all meats to cook, and can only be done in this way. When you are ready to serve the cutlets make cream gravy, same as for fried chicken. BOILED AND BAKED HAM Always soak a ham over night. Wash carefully, put in a boiler, skin side down. Cover well with water, adding a cup of vinegar and one of brown sugar. When sufficiently cooked take out, skim and let cool. Beat two eggs light, add one-half cup of brown sugar| two teaspoonsful of ground cinnamon and one-fourth teaspoon of ground cloves. Stir into this mixture one cup of cracker meal. Mix all into a stiff paste and cover your ham. Bake in slow oven until very brown, but be careful not to scorch. 27 Out of the Blue Grass PORK SCRABBLE Boil pork until thoroughly cooked, take from the pot, remove all pieces of bone and chop fine. Put back into the water in which it was boiled, adding salt to taste. Sift meal and stir in slowly, it must be thick like mush. When done pour into square tins, let get cold, cut in slices, roll in flour and fry. This is a delicious breakfast dish. BRAINS Hog and calf brains are cooked the same way. tirst, wash and pick out little particles of bone or membrane. Boil in salt water, pour off water, add well beaten eggs, and a lump of butter. Stir briskly as you would scrambled eggs. When they begin to look dry they are sufficiently cooked. Serve on hot platter with drawn butter. FRIED SAUSAGE To one quart of sausage meat add one cup of cracker crumbs. Salt and a touch of cayenne. Mix thoroughly, make into small cakes, roll in cracker crumbs and fry. No lard is needed. 28 Meats VEAL LOAF Three pounds of chopped veal, one pound of -chopped pickled pork, one tea-cup of powdered crackers, two well beaten eggs, salt, pepper, half-tea- cup of chopped onion, a salt spoon half full of ground cloves and allspice. Knead all together, adding cup of milk. Make into the form of a loaf. Cover with cracker crumbs, put bits of butter here and there over it. Bake in pan with cup of water for two hours, bast- ing frequently. MOCK TERRAPIN Take the dark meat of cold roast fowl and cut into small, irregular pieces. Make a rich cream dressing, allowing a half-pint of milk to a tablespoonful of butter and one of browned flour, stirred together over the fire until it thickens, season highly with salt, cayenne pep- per, a touch of mace and beat in the yolk of an egg. Add the meat and cook until meat is good and hot. When done and just before taking from the fire, add a wine glass of sherry and two hard boiled eggs chopped fine. 29 Out of the Blue Grass ROAST BEEF Rib or sirloin roasts are more generally used, and are the best. Do not wash, but wipe with a cloth, salt, pepper and dredge with Rour. Place in a hot roasting pan with one onion, and a very little water. Cook according to taste, rare or well done. Baste frequently. Serve on hot platter, either with plain gravy or thickened with browned flower. FILLET OF BEEF Your butcher will cut out the fillet for you and run in the salt pork. Lard over top, bake in moderate oven, basting frequently with butter and water, which must be in baking pan. Cook one hour. Thicken the gravy and season with sherry and drop in a can of button mushrooms. CHICKEN PIE Separate chicken as for frying. Boil in salt water, when thoroughly done thicken the stock with butter and flour rubbed together. Line a pudding mould with delicate pie paste, put inside your chicken and gravy. Cover with upper crust and bake an even brown in a moderate oven. 30 Meats ROAST TURKEY Select a young gobbler, rub with salt and butter in- side and out. Bake in large covered pan for thirty minutes. Remove and fill with a dressing made from lightly browned bread, onions and celery cut fine, salt and pepper. Moisten with butter and a small amount of the boiling fiquor. Fill turkey with this dressing and bake until thoroughly done, basting frequently. CREME DE VOLAILLE After removing bones and skin of a boiled chicken, put the meat through a grinder or chop fine. Have boiling in a double sauce-pan one quart of milk, stir into this two well beaten eggs, and a tablespoonful of but- ter and one of flour rubbed together. It must not be allowed to thicken, but only creamy. Add to the chicken one cup of bread crumbs, salt, cayenne pep- per and one tablespoonful of lemon juice. Mix all to- gether and pour into one large greased mould, or indi- vidual moulds. Place in deep pan with water sur- rounding them, cover so that it may not brown, but congeal. Sweetbreads or mushrooms can be added to the chicken if desired. When solid turn out and cover with a heavy cream sauce. 31 Out of the Blue Grass BAKED CHICKEN Bake a tender chicken for thirty minutes in cov- ered pan, after having rubbed it with butter and dredged Hghtly with flour. Have ready a dressing made from lightly toasted bread, onion and celery cut fine. Melted butter to soften it, salt and pepper. Remove chicken from pan and fill with this dressing. Return to the oven and bake slowly until perfectly done. Baste frequently. FRIED OYSTERS Select large oysters, drain them and place on a board, drying each one carefully with a cloth. Have some well beaten eggs, to which add a small amount of milk. Salt and pepper oysters. Dip them separately, first in the egg, then in cracker meal, again in egg, then back to the cracker meal. Have a good sized frying pan half full of equal parts of butter and lard. When lard is bubbling hot place oysters in, without al- lowing them to touch one another. Fry a light brown and crisp, place in colander, which must be in the warmer, allow to drain. Serve very hot. 32 Meats STUFFED LOBSTER Boil a Kve lobster in salt water until done. Take meat carefully out of the shell and chop fine. Make a rich sauce, by rubbing together two teaspoonsful of flour and two of butter. Stir this into a pint of boiling cream, with two well beaten eggs, season with salt, cayenne pepper, a dash of sherry and a spoonful of lemon juice. When thick and very smooth pour over the lobster meat, fill the carefully cleaned lobster shell, cover the mixture with cracker dust and brown in quick oven. LOBSTER A LA NEWBERG Pick all the meat from the lobster, cut in small pieces. Have in double boiler half cup of cream into which has been beaten the yolks of two eggs. Rub together one tablespoonful of butter with a teaspoonful of flour. Stir this into the cream and eggs, cook until it thickens, season with salt, cayenne pepper and half- cup of sherry, pour all over the lobster and cook for five minutes. 33 Out op the Blue Grass YORKSHIRE PUDDING This pudding is to be baked with beef, veal or pork. Stir gradually four tablespoonsful of flour into a pint of milk, adding a little salt. Beat four eggs very light and mix with the milk and flour. See that the batter is perfectly smooth. Pour into pan with beef roast. It will float on top of gravy and cook in thirty minutes. Slice in squares and serve with the roast. CURRY OF ROAST BEEF Cut in dice, some thick slices of cold roast beef. Chop an onion and fry in butter, add two cupsful of beef stock, one tablespoonful of flour and one of curry powder. Rub smooth, then put in the cubes of beef, let simmer until it thickens. Serve steaming hot on squares of toast. CHESTNUT DRESSING FOR FOWLS Take lightly toasted bread crumbs, add chopped boiled chestnuts, a few currants, a touch of onion and celery, plenty of butter and hot water if needed to moisten. 34 Meats DEVILED CRAB Open boiled crabs very carefully, so as not to break shells. Remove the uneatable parts. Take out v^hite meat from body and claws. Reserve the yellow curd and coral. Chop fine and season with butter, cayenne, a touch of lemon juice. Put back in shells, cover with cracker dust and melted butter, bake until brown. Serve hot. CREAMED SWEETBREADS Parboil sweetbreads in salt water, when thoroughly cooked, throw in cold water. When cool enough to handle separate from the membrane. Make a rich cream sauce, seasoned with salt, cayenne and sherry if desired. Turn sweetbreads into the sauce and serve very hot on buttered toast. BROILED QUAIL Split the quail down the back. Season with salt and pepper. Place in a covered baking pan, dredge with flour and lay a generous slice of butter on each quail. Pour in pan water enough to make gravy for basting. When birds are about half done, turn in glass of currant jelly. Bake a light brown, but not dry. Serve on toast. 35 Out of the Blue Grass STUFFED QUAIL Have quail prepared same as chicken or turkey. Use a dressing of bread crumbs chopped, onion and celery, or a chestnut dressing, if preferred. After quails have been filled with the dressing and feet tied to- gether, place in covered baking pan with butter, water and currant jelly. Baste frequently. PLANKED FISH Have plank well buttered, salt and pepper fish, place on plank, dredge with flour and baste with melted but- ter. When fish is cooked garnish out to the edges of plank with mashed potatoes, squeezed through an icing bag. Put back in oven for potatoes to bake a light brown. Serve on plank very hot, with thin slices of lemon and parsley. BROILED FISH Butter shallow stove pan. Salt fish with flour, place in pan with pint of water, and plenty of butter, baste every few minutes. When cooked lift from pan, place on hot dish, garnish with lemon and parsley. Serve with Tartare sauce. 36 Meats CREAM SAUCE Have boiling in a double boiler one pint of cream. Rub together two tablespoonsful of flour and one of butter. Add slowly to the hot cream and keep stirring until your sauce is heavy, season with salt and cayenne pepper. TARTARE SAUCE Add to mayonnaise dressing chopped olives and capers, also some very finely chopped sour pickle. CHICKEN CROQUETTES Grind the meat of one chicken that has been par- boiled. Add to this a few chopped sweetbreads or mushrooms. Make a heavy white sauce of a pint of milk or cream, adding one cup of bread crumbs. Stir in ground chicken, put in ice-box to thoroughly chill. Thirty minutes before serving mould mixture into cone- shaped croquettes, roll in egg and cracker meal. Fry in deep fat, which must be very hot. Serve with cream sauce. 37 Out of the Blue Grass BEEF TENDERLOIN WITH CRUST Roast a well larded tenderloin in a hot oven thirty minutes, then cover it with a rich crust and return to the oven until the crust is well baked. Serve with mushroom sauce, cut through crust gently and through the meat, thus serving crust and meat together. FISH LOAF Grind or chop fine one quart of boiled fish ( white fish preferred). Place on the stove a pint of milk in double boiler, add two well beaten eggs and one tablespoonful of flour rubbed into one of butter. When it begins to thicken pour over chopped fish. Stir in one cup of bread crumbs, salt, cayenne pepper and a teaspoonful of lemon juice. Bake in pan with open center. It must be baked in a slow oven and in a pan surrounded by water. Turn out on large platter, fill center with potatoes that have been cut in small balls and boiled in salted water. Serve with a heavy cream sauce poured over all. Garnish with parsley. 38 U^getabte egetatiles; POTATO APPLES To one quart of mashed potatoes add two table- spoonsful of butter, six tablespoonsful of grated cheese, salt and cayenne. Beat yolks of four eggs with four tablespoonsful of cream, add this to the mixture and put in ice-box to cool. Shape like an apple, dip in egg and then roll in cracker crumbs. Fry in deep grease in wire basket. Let stay in only long enough to brown lightly. Serve with stem of parsley, and as soon as they are fried, otherwise they may fall. CANDIED SWEET POTATOES Boil sweet potatoes until perfectly done, cut in oblong slices, place in baking dish, cover with sugar and but- ter. Bake until a light brown. 41 Out of the Blue Grass STUFFED CABBAGE Select a loose head of cabbage, wash thoroughly, very carefully open the leaves, guard against breaking them. Beginning in heart of the cabbage, place be- tween leaves the very best seasoned sausage meat, fill the entire head in this way, leaving no empty spaces. Have a square of cheese cloth, put cabbage into it, fastening it tight around the cabbage, so that none of the sausage can lose out. Boil hard for one hour. Serve very hot, on platter, with white sauce. CABBAGE PUDDING Chop cabbage as for slaw, boil in salt water. When thoroughly cooked put in colander to drain. When free from all water, put layer of cabbage in pudding dish, dots of butter and cayenne pepper and a thin layer of toasted bread crumbs, then alternate layers of cabbage and bread crumbs until dish is filled. Fin- ish with the crumbs and liberal amount of butter on top. Pour into dish one cup of cream. Bake for twenty minutes. 42 Vegetables CABBAGE AND BACON Boil for two or three hours a five-inch square of sweet bacon. Have heads of fresh cabbage quartered, and in cold water. Shake out all water and put in with bacon, allowing it to boil an hour and a half. The secret of good boiled cabbage is to have bacon boiled perfectly tender before the cabbage is added. POTATO SNOW For this purpose use potatoes that are white and mealy. Boil them carefully and when they are done, pour off the water, set on back of stove until quite dry. Then put through a vegetable presser into the dish on which they are to be served. Pour melted butter over top, but do not disturb the heap of pota- toes, or the flakes will fall and flatten. All potatoes should be boiled in salt water. CALE— CANNON Boil separately some potatoes and chopped cabbage. When done drain all water from the cabbage. Mash the potatoes or chop fine, then mix gradually the cab- bage and potatoes, adding butter, salt, cayenne pepper. Cale — cannon is served with corned beef. 43 Out of the Blue Grass CAULIFLOWER Remove the green heavy leaves, cut the cauliflower in four pieces, and lay in a pan of cold water for an hour. Tie all together in cheese cloth before it goes into the pot. Boil in salt water until the stalk is thor- oughly tender, keeping it well covered with water. It will take about two hours and should be served at once, or it will discolor. Serve with melted butter, or cream sauce, to which a little grated cheese may be added. TURNIPS Turnips should be peeled, cut in cubes and dropped in cold water for an hour. Boil in salt water until per- fectly tender. Serve with a highly seasoned white sauce. Mashed potatoes are cooked the same way, only mashed with cream and butter. BAKED TOMATOES Peel some large firm tomatoes, place in baking dish, cover with bread crumbs and finely chopped onion, season with salt, pepper, a touch of sugar and lump of butter. Bake in slow oven. 44 Vegetables SQUASHES OR SYMLINGS The green or summer squash is best when the out- side is just beginning to turn yellow. Peel them, take out the seeds and boil in salt water. When cooked tender, drain well, return them to the sauce-pan, mash and stir in a small amount of cream. Mix together one tablespoonful of butter and one of flour, stir this in and they will be thick and creamy in a few minutes. Serve very hot. FRIED EGG PLANT Peel egg plant carefully, slice thin and lay in salt water for an hour. Then take out, wipe dry and season v/ith pepper only. Dip in egg and cracker meal, fry a light brown, taking care to have them well done, as the least rawness renders them unpalatable. STUFFED EGG PLANT Boil egg plant whole for an hour, when coo! enough to handle, split lengthwise, carefully taking out the inside, without marring the rind. Mash well, season with butter and pepper, mix in a few bread crumbs. Return to the shells, sprinkle top with crumbs and bake until brown. 45 Out of the Blue Grass STEWED TOMATOES Have open a can of tomatoes or fresh tomatoes peeled and chopped. Have frying pan hot with two tablespoonsfiil of butter melted, add to this two table- spoonsful of flour, stir until smooth. When very hot pour in your tomatoes, season with finely chopped onion, salt, pepper and touch of sugar. Let simmer for an hour. STEWED MUSHROOMS Wash well, peel off the skin and cut off stalks. Stew in porcelain kettle until done, pour into them rich cream, season with salt and pepper and thicken gravy with tablespoonful of butter and one of flour rubbed together. If you want a brown gravy, use the browned flour. CREAMED CELERY Wash and scrape it well, removing all dark spots, cut in pieces about half an inch long. Boil in salt water until tender. Serve with a rich white sauce. 46 Vegetables MACCARONI Break sticks of maccaroni about an inch long, soak for a few minutes in cold water, then boil until tender in salt water. Place in baking dish, with layers of grated cheese, butter and cream. Have top layer of cheese. Bake in slow oven. WHITE WAX BEANS String the beans carefully, then with a very sharp knife cut diagonally into very thin strips. Boil in salt water until very tender, drain off all the water and mix into them a generous amount of melted butter. Serve very hot. HASHED BROWN POTATOES Peel and boil potatoes in salt water, set aside to cool. Chop fine, seasoning with salt, pepper and a small amount of finely chopped onion. Fry in equal parts of butter and lard. Let a brown crust form on the bottom of frying pan, turn one-half over and lift out on a hot platter, so as the brown will be on both sides. Garnish with parsley and crisp strips of broiled breakfast bacon. 47 Out of the Blue Grass BROILED TOMATOES Peel and slice large firm tomatoes, salt, pepper and a touch of sugar. Dip both sides in flour and fry in very hot butter. Serve on buttered toast. FRENCH FRIED POTATOES Peel potatoes that have been selected one size, quar- ter and drop in cold salt water for an hour. Take out potatoes and dry each piece separately with cheese cloth. Drop in deep boiling lard and let cook until tender and a light brown. Sprinkle with salt before serving. CORN PUDDING Corn must be cut very carefully for corn pudding. With a sharp paring knife split the grains, then cut off only upper part of grain and scrape the remaining from the cob. Make a custard of four eggs to one quart of milk, season with salt and butter, stir all together and bake in slow oven. A tablespoonful of flour rubbed into the butter and then added to the milk often keeps the pudding from curdling, especially if the corn is watery and not starchy. 48 Vegetables STUFFED PEPPERS Cut a deep slice from stem end of peppers, boil the peppers for twenty minutes, filling as follows: Chop any cold meat you may have, but veal is the most desirable; to this add finely chopped and crisp break- fast bacon and bread crumbs. Sweetbreads and mushrooms are a great addition, but can be made very palatable without them. Grind some of the pepper that has been cut from the tops and add to the chopped meat, season with salt, pepper and cream to moisten or a small amount of beef or veal stock. Fill peppers, cover with bread crumbs and a strip of raw bacon across the top of each pepper. Bake in slow oven with water around them. [One copy del. to Cat. Div. L'BRARY OF CONGRESS 014 486 882