Kentucky receipt book

One tablespoon butter, % can salmon, % cup milk, 1 dessertspoon lemon juice, 3 heaping tablespoons flour, 1 teaspoon parsley, % teaspoon salt, 2 eggs, a dash of pepper. Melt butter in double boiler, then add flour. Stir rapidly to prevent lumping. Add milk gradually with seasoning; stir until thick and smooth, then put in salmon minced fine; cook a few minutes, then set aside to cool. Beat eggs light ; make croquettes a pear shape, dip in eggs, then cracker crumbs and fry in hot fat a chestnut brown. Stuffed Peppers. One large chicken, 2 sets of sweetbreads, 1 teacup of pecan meats, 1 large kitchen spoon of butter, 2 rolls, 1 egg, 1 small onion, 1 dessertspoon of parsley, 1 teacup of hot water. Boil chicken and sweetbreads ; when cold put through grinder. Make a panada with the grated rolls, butter, beaten egg, onion, parsley and hot water. Mix and cook, stirring all the white. When it leaves side of saucepan it is done. Set away to cool, then add meat and pecans, chopped fine, mixing well. Remove stems and seed from peppers. Boil 10 minutes and put into ice water to harden; wipe dry and fill with the mixture. Place in a pan and pour in some of the chicken stock to keep from burning. Have grated bread crumbs and bits of butter on each pepper; set in oven to brown. Serve with mushroom sauce. Stuffed Peppers. Take as many peppers as required; pour boiling water on them; cook gently for 5 minutes; drain thoroughly. Have a filling made with cold chicken, pork or veal ; put through grinder {about 1 cupful) and 1^^ cups of cracker crumbs moistened with a little hot water. Peel 1 large tomato and cut it fine; also add a little chopped onion, 1 tablespoon of chopped parsley, 1 ounce of butter, 1 egg (beat until broken), add salt, pepper and mace Stir well and fill the peppers lightly. Put in a pan; pour a little stock or water around them to prevent burning and cook about 30 minutes in a moderate oven. Serve hot, with a tomato or champignon sauce. Stuffed Peppers. One dozen large green bell peppers, 3 sets of sweetbreads, breast of 1 large chicken, 1 small box deviled ham, 1 teacup of cream, 1 tablespoon melted butter, 1 large green pickle. Parboil chicken and sweetbreads ; when cold remove white meat of chicken, add sweetbreads and rest of ingredients and put through grinder, then add cream. Remove seed from peppers and soak in cold water 2 hours, then dry them on a cloth and fill with the forcemeat. Place in stovepan, put bread crumbs and bits of butter on top. Partially surround peppers with water or stock to prevent burning. Cook a chestnut brown, which requires from 10 to 15 minutes. Serve with tomato sauce or mushroom sauce. Stuffed Peppers. One set of sweetbreads, 1 can champignons. Parboil sweetbreads and champignons, then chop both finely. Cover with a cream dressing and fill the peppers. -Put in baking pan, add a little stock to pan to prevent scorching. Serve with a cream dressing, with a few cooked champignons, boiled and chopped fine. Stuffed Peppers:. Use veal croquette recipe with a smaller quantity of bread. Remove the seed and put peppers on to boil hard for 13 minutes, then put them in cold water to harden. After they are cold fill with the forcemeat. Put peppers in a pan, surround with water to prevent burning; have bits of butter on top of each with a little pulverized cracker crumbs. Cook until a light brown. Green Peppers. Take green peppers and remove inside; boil 45 minutes, then put in cold water 15 minutes. Fill with chicken which has been covered with a cream dressing and put in pan with a little hot water around them. Cook until a light brown. Tomato Sauce. One pint of tomato catsup, 1 heaping teaspoon of butter, a dash of salt. Heat this sauce and pour over peppers when serving. Swedish Timbales.