Kentucky receipt book

One quart of oysters, 1 pint of milk, 1½ tablespoons butter, salt and pepper. Put milk in double boiler to cook, rinse oysters in cold water, pass liquor through a fine sieve and put it on to boil. Remove scum, when clear place in oysters to plump. Strain liquor into hot milk. Put oysters where they will keep hot. Boil stew 5 minutes, then add oysters and butter, leave a moment, then serve. Fruit Soup. One pint of fruit, 1 pint water. Stew any kind of fruit preferred, then mash and put through fine sieve, then add 1 teaspoon sugar, thicken with arrow root, flavor with wine or lemon juice. Serve cold in bouillon cups with crushed ice and toasted reception flakes. Cherries are especially nice for this soup. Cream of Mushroom Soup. Half pound of mushrooms, 4½ cups chicken stock, a dash of onion, y^ cup butter, V^ cup flour, 1 cup of cream, 2 tablespoons of Sauterne, pepper to taste. Chop the mushrooms, add to chicken stock with onion and cook 20 minutes, then press through a fine sieve. Return to saucepan. Add butter and flour well blended, then cream, salt and pepper. When ready to serve, add the wine. Clear Soup Stock. Have 4-pound knuckle of veal, with 2 ounces of lean ham, or a bone from bacon, add 4 quarts of cold water, a piece of red pepper pod, ^ onion sliced, simmer 5 hours, skimming frequently. When done pour through a cloth. If ready to use, return to kettle, add the beaten white and shell of 1 egg, 1 teaspoon of lemon juice, 1 saltspoon of celery seed ; bring quickly to a boil and strain again. Chowder. Take any kind of firm fresh fish (cod or haddock is generally used) cut into slices; boil some salt pork about % done, cut in as many pieces as you have fish. Put a layer of pork in the bottom of an iron pot, a layer each of fish, sliced potatoes, minced onion and crackers, that have been soaked for a few minutes in milk, salt and pepper and so on, until all the chowder is used. Have a layer of buttered crackers on top^ cover with boiling water and cook % hour. Take out the chowder with a perforated skimmer, put into a tureen, thicken the stock with 1 tablespoon of butter, rolled in 1 tablespoon of flour, boil a moment, then add a little inore seasoning. Pour the stock over the chowder. Serve at once with sliced lemon. Rhode Island Chowder. Cook fat salt pork, (¾ pound cut in 3-inch cubes), with 1 large onion sliced, and ¾ cup of water, 10 minutes, drain and reserve liquor. Wash 1 quart clams and reserve liquor. Parboil 4 cups potato cubes, and drain. To potatoes add reserved liquors, hard part of clams finely chopped, and 2 cups of boiling water. When potatoes are nearly done add 1 cup stewed and strained tomatoes, ^ teaspoon soda, soft part of clams, 1 cup each scalded milk and cream, 2 tables spoons of butter, salt and pepper to taste. Split common crackers, soak in enough cold milk to moisten, and heat in chowder. . Fish Chowder. Take 2 pounds of cod or haddock fish, ^ pound of salt pork, 1 quart of new milk, 4 Irish potatoes, 1 onion, 1 tablespoon butter, 6 butter crackers, white pepper and salt to taste. Cut the fish in pieces 2 inches long, take the head of fish and all bones and seasoning, and put in saucepan with 1 pint of cold water and boil. Pare and slice the potatoes into pieces % of an inch thick, and parboil 10 minutes, then drain from water. Cut pork in dice and fry in a pan, then have onion minced and fry in the same fat. When a light brown color, put all ingredients in kettle, place in the potatoes, strain in the water from fish bones, when it comes to boiling point, add the fish and simmer 15 minutes, then add hot milk and butter blended and boil up once. Split crackers and put in hot tureen, and pour over the chowder. Serve at once with slices of lemon. PISH O O O Ir^^ II ^i^V lr=^l O O O O Fish A La Hollandaise.