Kentucky receipt book

Soak the gelatine in % cup of cold water % hour. Put the bay leaf, peppercorns and mace into a saucepan. Add 2 cups of boiling water; cover the pan, simmer for 15 minutes, strain and measure the liquid. If not 1% cups, add more boiling water! Turn in the gelatine, stir until dissolved and add the vinegar. Let stand till cool, but not congealed. Have seed removed from cucumbers, put in small molds and pour over the gelatine to cover well. Put in refrigerator to congeal. Serve on crisp lettuce leaves with mayonnaise dressing thinned with whipped cream. Potato and Beet Salad. Boil 3 white crisp potatoes. When cool cut in halves, then across in thin slices. With a fork mix in a little grated onion. Put in center of salad dish and surround with beets that have been cooked and cut in blocks. Pour over a French dressing and serve. Fruit Salad. One dozen oranges, 1 dozen bananas, 1 bottle Maraschino cherries, 2 fresh pineapples, 1 teacup pulverized sugar, sherry wine. Dice the fruit, except cherries. Put in freezer to chill. When ready to serve put in Roman punch glasses with 1 tablespoon pulverized sugar and 1 tablespoon fine sherry wine on top of each glass. Serve -at once. Enough for fifteen guests. Fruit Salad. Cut up equal parts of fresh pineapple and oranges and 1 banana. Add some Maraschino cherries. Pour over this a syrup made of 1 teacup of sugar and water to moisten. Put mixture in freezer to chill. When ready to serve put in Roman punch glasses with 1 tablespoon of sherry wine on top and sprinkle 1 tablespoon of powdered sugar on each glass. Serve immediately. Frozen Cucumber Salad. Take 6 large green cucumbers, cut a slice lengthwise from each and with a silver spoon remove the seed and pulp. Put hulls in cold water until ready to use. Peel and chop coarsely 2 whole cticumbers. Add to them the seed and pulp of the other 6 ; let it remain in salted ice water 1 hour. Cucumbers should have thick peeling taken off, as they are bitter near the skin. Put pulp on a sieve to drain, then add 2 tablespoons of chopped celery, 2 tablespoons of chopped chives, 1 teaspoon grated onion, 1 tablespoon Durkee's dressing and one cup of mayonnaise, salt and Tobasco sauce to taste. Color with spinach a light green and freeze. When frozen fill the cucumber hulls. Place them on crisp lettuce leaves. Serve at once. One large chicken, 1 pound of Malaga grapes, ^ pound shelled pecans. Boil chicken ; when cold cut in blocks. Cut grapes in half, remove the seed and add to chicken, also pecans chopped. Pour over this mayonnaise dressing, yolks of 3 eggs beaten until light, 1 teaspoon olive oil, 3 teaspoons vinegar, alternating oil and vinegar. Beat until light and creamy, adding cayenne pepper and salt. Potato Salad. Take 6 hard-boiled eggs, 4 large Irish potatoes boiled in their jackets, 2 bunches of celery, 1 medium size onion. Chop celery and onion finely, cut the hard-boiled eggs in dice, peel potatoes, cut in dice also, then add this dressing, mixing lightly; 1 even tablespoon of flour, 2-3 of a cup of milk, 2 eggs, 1-3 cup of vinegar, 1 tablespoon of sugar, 2 teaspoons dry mustard, butter size of 2 walnuts, 1 teaspoon of salt. Boil this until tolerably thick, stir in the onion and celery while hot, then the potatoes and the hard-boiled eggs. This salad must be made quickly and put together while potatoes and eggs are hot. Serve on crisp lettuce leaves. Potato Salad. Boil 6 potatoes. When cold cut into dice. Have same amount of celery cut in small pieces, chop 1 onion and add 1 tablespoon of capers, salt and cayenne pepper to taste. Mix well with a mayonnaise dressing. Sweetbread Salad. Two sets of sweetbreads, 1 can of mushrooms, 3 bunches of celery. Boil the sweetbreads and mushrooms until done. Cut in blocks, also the celery. Mix well and pour over a mayonnaise dressing. Salad.