Boil 2 hogs' heads until tender, reserving the liquor. When heads are cold, remove grease and cut meat into small pieces. Re- turn meat and liquor to saucepan, and stir in 6qual portions of meal and flour, until the consistency of mush. Season with salt and pep- per, boil several minutes, stirring all the while. Mold in pans, when cold cut in slices, roll in corn meal and fry in boiling lard. Serve hot for lunch or breakfast. StuJBSng for Ham, Venison or Mutton. One cup of bacon cut fine, 1 cup of onions minced, 1 cup of parsley, thyme and celery seed mixed, i/^ cup of sweet mace, 3 large spoons of mustard, 3 spoons of brown sugar, black and cayenne pepper✪ Scrapple, and salt to taste. After this is mixed, take as many bread crumbs as all the other dressing and mix together, then beat the yolk of 1 egg and put on top with bread crumbs and put in to bake. Sauteing. Sauteing is cooking meat in a shallow pan with fat, brown- ing first on one side, then the other. In Selecting Beefsteaks. A porterhouse, tenderloin or T. beefsteak are considered the KENTUCKY RECEIPT BOOK. 59 best kind for broiling. Tenderlions of beef, too, are considered by epicures to be the most delicious meat for broiling. And should be served with a brown champignon gravy. To Cook Beefsteak. Take a smooth thick pan, scald with hot water, then wipe dry, and rub bottom with melted butter, place in steak or chops, re- verse often until done. Put on a hot dish, season with pepper and salt, and cover with melted butter. Serve immediately. To Fry Beefsteak. For frying, a steak does not require to be as thick as when for broiling. Put butter or drippings in frying pan, when hot place in the steak, turn often. Have melted butter, and pour over the steak, after removing from pan. Porterhouse Beefsteak. Trim, season and broil rare a porterhouse beefsteak. Pour over melted butter and a brown champignon sauce. Serve with French fried potatoes and hot rolls for breakfast. Beefsteak and Onions. Have beefsteak 1^ inch thick. Prepare in usual way, and cook inside of stove. Baste frequently, with butter, softened with a little hot water. Have drippings or hot fat in another skillet, add the sliced onions and fry a chestnut brown. Serve with beefsteak. Beef Steak. Have beefsteak cut thick (at least 1 inch), trim off suet. Dredge with flour, pepper and salt. Cook on a hot broiler. Turn frequently. When done serve on a hot dish with melted butter, mushroom sauce or hot tomato sauce. In boiling as in roasting the principle to be observed, is to subject the meat to a high degree of heat in the be- ginning, then lower the temperature. Larding. Select a piece of fat salt pork, having a close grain. Remove the rind as closely as possible ; cut slices parallel with it, from % to % of an inch thick. Cut again into strips and lay in ref rtgerator. Use a larding needle to draw on these meat strips, (a short deep stitch is best). Pan Broiling. Heat a cast iron or steel frying pan to a blue heat. Rub with fat until well oiled, but do not leave any in the pan. Season the meat and lay in pan long enough to sear. Then turn and sear the other side and continue to do so until done. In frying have skillet ^ I 60 KENTUCKY RECEIPT BOOK. dry, also spoon or skimmer used in removing croquettes, as a drop of water will ruin them. Braising Is particularly desirable for meats that are tough, or lacking in flavor. A roasting pan, with tight fitting top, is required for per- fect cooking. Daubing. Cut slices of fat salt pork as long as meat is thick. Ost a slit in the meat, and force the strips of pork through. This answers same purpose as larding, though not so ornamental. A Stewed Beefsteak. Put in pan, dredge with flour, pepper and salt, add a lump of butter, with % pint of cold water. C✪ A Stewed Beefsteakover with top, cook in oven. Baste frequently. Serve hot. Smothered Beefsteak.

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Boil 2 hogs' heads until tender, reserving the liquor. When heads are cold, remove grease and cut meat into small pieces. Re- turn meat and liquor to saucepan, and stir in 6qual portions of meal and flour, until the consistency of mush. Season with salt and pep- per, boil several minutes, stirring all the while. Mold in pans, when cold cut in slices, roll in corn meal and fry in boiling lard. Serve hot for lunch or breakfast. StuJBSng for Ham, Venison or Mutton. One cup of bacon cut fine, 1 cup of onions minced, 1 cup of parsley, thyme and celery seed mixed, i/^ cup of sweet mace, 3 large spoons of mustard, 3 spoons of brown sugar, black and cayenne pepper, and salt to taste. After this is mixed, take as many bread crumbs as all the other dressing and mix together, then beat the yolk of 1 egg and put on top with bread crumbs and put in to bake. Sauteing. Sauteing is cooking meat in a shallow pan with fat, brown- ing first on one side, then the other. In Selecting Beefsteaks. A porterhouse, tenderloin or T. beefsteak are considered the KENTUCKY RECEIPT BOOK. 59 best kind for broiling. Tenderlions of beef, too, are considered by epicures to be the most delicious meat for broiling. And should be served with a brown champignon gravy. To Cook Beefsteak. Take a smooth thick pan, scald with hot water, then wipe dry, and rub bottom with melted butter, place in steak or chops, re- verse often until done. Put on a hot dish, season with pepper and salt, and cover with melted butter. Serve immediately. To Fry Beefsteak. For frying, a steak does not require to be as thick as when for broiling. Put butter or drippings in frying pan, when hot place in the steak, turn often. Have melted butter, and pour over the steak, after removing from pan. Porterhouse Beefsteak. Trim, season and broil rare a porterhouse beefsteak. Pour over melted butter and a brown champignon sauce. Serve with French fried potatoes and hot rolls for breakfast. Beefsteak and Onions. Have beefsteak 1^ inch thick. Prepare in usual way, and cook inside of stove. Baste frequently, with butter, softened with a little hot water. Have drippings or hot fat in another skillet, add the sliced onions and fry a chestnut brown. Serve with beefsteak. Beef Steak. Have beefsteak cut thick (at least 1 inch), trim off suet. Dredge with flour, pepper and salt. Cook on a hot broiler. Turn frequently. When done serve on a hot dish with melted butter, mushroom sauce or hot tomato sauce. In boiling as in roasting the principle to be observed, is to subject the meat to a high degree of heat in the be- ginning, then lower the temperature. Larding. Select a piece of fat salt pork, having a close grain. Remove the rind as closely as possible ; cut slices parallel with it, from % to % of an inch thick. Cut again into strips and lay in ref rtgerator. Use a larding needle to draw on these meat strips, (a short deep stitch is best). Pan Broiling. Heat a cast iron or steel frying pan to a blue heat. Rub with fat until well oiled, but do not leave any in the pan. Season the meat and lay in pan long enough to sear. Then turn and sear the other side and continue to do so until done. In frying have skillet ^ I 60 KENTUCKY RECEIPT BOOK. dry, also spoon or skimmer used in removing croquettes, as a drop of water will ruin them. Braising Is particularly desirable for meats that are tough, or lacking in flavor. A roasting pan, with tight fitting top, is required for per- fect cooking. Daubing. Cut slices of fat salt pork as long as meat is thick. Ost a slit in the meat, and force the strips of pork through. This answers same purpose as larding, though not so ornamental. A Stewed Beefsteak. Put in pan, dredge with flour, pepper and salt, add a lump of butter, with % pint of cold water. Cover with top, cook in oven. Baste frequently. Serve hot. Smothered Beefsteak.

Kentucky receipt book