Kentucky receipt book

Peel 6 large firm bananas, cut in thin slices, and place in refrigerator until wanted ; then pour over them the following dressing : Four tablespoons of powdered sugar, 1 wine glass of Sherry or Madeira wine and 10 dessertspoons of Maraschino cordial. Mix until sugar is dissolved, and pour over fruit. Oyster Salad. One solid pint of oysters with this dressing : Beat 2 eggs light. Add to them ^ cup of cream, y^ cup of vinegar, ^ teaspoon mustard, % teaspoon celery seed, and salt, 1 tablespoon of butter, a dash of cayenne pepper. Put mixture in double boiler, cook until the consistency of cream. Parboil the oysters, drain them and add the dressing. Let them cool. When ready to serve, add 1 pint of diced celery. Banana Salad. Four bananas, 1 head lettuce, 6 English walnuts, and parsley. Strip 1 section of the skin from bananas, remove the fruit, and cut into dice % of an inch square. Put the diced bananas in a deep dish, pour over them' a French dressing and put them on ice for 30 minutes. Then fill the skins with the prepared fruit and arrange on a bed of lettuce leaves that have been washed and crisped. Garnish with finely minced parsley and halves of English walnuts. Cabbage Salad. One small head of white crisp cabbage, 1 scant tablespoon of salt, % teaspoon of white pepper, % teaspoon mustard, 2 eggs, 1 tablespoon sugar, % cup of vinegar. Remove the outside leaves and chop the cabbage very fine. Sprinkle with the salt and let it stand over night. In the morning make a dressing with the eggs, vinegar, sugar, mustard and white pepper. Put the vinegar to scald in saucepan; with the sugar, mustard and pepper. When it comes to boiling point, pour over the eggs, which must be beaten light, stir lightly and return to saucepan and cook until it thickens. Then pour over the cabbage, mixing well, and set aside to cool. Serve as a relish with fish or meat. Oyster Salad. Parboil oysters in their liquor, drain dry, then cut in small bits. Mix them with chopped lettuce. Boil 6 eggs until hard, chop the whites and add to oysters and lettuce. Put yolks in a dish, adding 2 raw yolks. With spoon mash the yolks ; then pour in enough olive oil to make a stiff paste ; add mustard, lemon juice, pepper and salt. Beat the 2 whites until stiff and add to dressing; place in a dish and garnish with lettuce. Tomato Salad. Select large ripe tomatoes of uniform size and put in hot water. Remove the skin, then scoop a hole in the center. Set in refrigerator until ready to serve. Fill with a rich mayonnaise. Serve on lettuce leaves with sprig of parsley in the top of each tomato. Cherry Salad. Take 2 quarts of May cherries or Black Hearts ; remove the seed carefully; then put them in a bowl and place in refrigerator until ready to serve. Have pecans cracked and put 1 pecan in each cherry. Place about 2 dozen in each plate on crisp lettuce or Nasturtium leaf, and pour over French dressing. Lobster Farcie. The meat from 2 lobsters, 1 can of French mushrooms, ^ pound of butter, 1% pints of rich milk, 2 heaping tablespoons of flour, with a dash of mace, mixed mustard and cayenne pepper and salt. Boil the lobster, when cold, remove the meat and chop fine, drain liquor from mushrooms and chop fine, and add the seasoning. Heat milk, add butter and flour well blended, stir until thick, then add meat and champignons, remove from fire, mix well and leave for 1 hour. Fill the shells, sprinkle bread crumbs on top with bits of butter. Bake a chestnut brown. Serve in shells, garnish with slices of lemon and parsley. Salmon Timbales.