Kentucky receipt book

Peel 6 potatoes of uniform size, cut hole in top and remove seed and pulp; sprinkle inside with salt and invert to drain for 1 hour. Put the pulp on a sieve to drain, also 1-3 cup cooked cold peas, 1-3 cup cucumbers cut in dice, ^ cup finely chopped pickles, 1-3 cup tomato pulp, ^ cup cold chicken, diced. Mix with mayonnaise dressing. Peel the potatoes and place each on a crisp lettuce leaf, pour a little dressing on top of potatoes. Chill on ice. Potato Salad. The yolks of 3 eggs well beaten, 1 teaspoon of dry mustard, 1 teaspoon salt, 1 teaspoon celery salt, 1 teaspoon of sugar, 1 teaspoon of flour, 1 teaspoon pepper, a dash of cayenne pepper, 2 small onions chopped fine, 1 teacup of rich cream, 1 teacup of vinegar. Mix well and cook in a double boiler until it thickens, then put in refrigerator. Have 5 white potatoes boiled and diced, slice 4 hardboiled eggs, cut finely 2 stalks of celery. Mix thoroughly and add the dressing. Pepper Salad. Take as many green peppers as required, remove the seed,* and slice across the grain, into thin even rings; put in ice water, for 2 hours. Place in center of a flat dish, border with crisp lettuce leaves, and pour over them a mayonnaise dressing. Mix the peppers with shredded lettuce, and garnish with Nasturtium blossoms. Serve with French dressing. Or peppers can be added to thinly sliced cucumbers and served with French dressing. Russian Salad. Russian salad must have for a foundation some cold chopped meat. One kind of meat may be used, or several kinds chopped together. Serve the meat on crisp lettuce leaves, and pour over a French dressing. Sweetbread and Tomato Salad. Select 6 large fresh tomatoes and remove the skin. Scoop out the pulp carefully and set to drain. Parboil 1 set of sweetbreads, and when cold cut into small pieces. Have a mayonnaise dressing and add the sweetbreads. Chill the tomatoes, then fill with the dressing, and serve on lettuce leaves. Bean Salad. String 1 quart of beans and break in pieces. Put in saucepan with cold water and cook until done. Set in refrigerator. Pour over a French dressing half an hour before serving. Endive Salad. Pick over the leaves carefully, wash and soak in cold water 1 hour. Serve very cold, with a French dressing. Vegetable Salad. Breast of 1 large chicken, 1 can champignons, 1 can Harricut or French beans, 1 can artichokes, 3 stalks of celery. Boil chicken and cut in blocks and dice the celery. Cook champignons 30 minutes in their liquor, and cut in half. Mix meat and vegetables, add pepper and salt. Serve with mayonnaise dressing and beaten biscuit. Tomato and Cucumber Salad. Peel as many tomatoes of uniform size as there are to be covers. Remove pulp, and place on ice. Pare cucumbers, removing a thick peel, and chop coarsely, sprinkle over a little salt, and set to drain. When ready to serve, combine the cucumbers and tomato pulp, pour over a French dressing, and fill the tomatoes lightly. Place on crisp lettuce, and add more of French dressing. Dandelion Salad. In the spring select tender dandelion, pick over and wash care- fully, and place in ice water 4 1/2 hours to crisp. Break in medium size pieces, and serve with bacon dressing. Orange Salad. Take 4 acid oranges, slice very thin, cutting down the side, instead of across, and sprinkle lightly with powdered sugar. Mix 1 tablespoon of chartreuse, 1 tablespoon sherry wine, and 1 tablespoon lemon juice. Set on ice to chill, and pour over salad 1 hour before serving. This salad should precede a game course at dinner. A Vegetable Salad.