Kentucky receipt book

Take 1 quart can of tomatoes, add to it 1 onion, 1 turnip, 1 carrot, salt and pepper. Cook 1 hour, then press through a sieve. Return to kettle and add 1 kitchen spoon of butter and 1 heaping teaspoon of flour made into a paste with cold water. Let come to a boil and serve. Oumbo. One chicken, 4 tomatoes, 2 ears of corn, 2 quarts of water, 1 quart okra, 1 onion. Cut up chicken and put in salted water 1 hour. Fry the chicken, then remove from the skillet and fry sliced onion with the fat of the chicken. Brown 2 tablespoons of flour in the same fat. Put chicken in kettle with 2 quarts of water. Mix browned flour with the other quart of water and add to chicken. Slice the okra and tomatoes, cut the corn from cob, put all in the kettle with 1 corn cob, adding salt. and pepper to taste. Set on back of range to simmer for 4 hours. Serve rice with gumbo. Oumbo. One large chicken, 4 quarts of boiling water, 2 quart cans of Dunbar's okra, 4 ears of corn, 1 ear cut from the cob, 1 pod of red pepper, 1 onion, salt to taste. Cut up chicken, put in salted water for 1 hour, and fry a chestnut brown; also fry the onion. Add this to gumbo with the corn, okra and pepper. Cook 4 hours. Serve with rice. Vegetable Soup. Take soup bone and crush, put in kettle with 1 gallon of cold water, cook 4 hours. Two hours before the soup is done add 1 quart of peeled tomatoes and a half hour before serving add half a pint of sliced Irish potatoes and a half pint of tender corn. Then serve. Beef Puree. One pint of good beef broth. Boil in it 1 tablespoon of scalded sago, until soft and partially dissolved. Add the yolk of 1 egg mixed with a little broth. Heat for 3 minutes, then stir in 2 ounces of tender raw beef reduced to a pulp and free from fat. Nice for the invalid or old persons. Oxtail Soup. Wash and cut up 2 oxtails, separating them at the joints. Select about half of the nicest joints to brown in hot fat before cooking. Cover with water and simmer until tender. Remove the brown joints and boil the rest to pieces. Strain, cool and take out fat. Reheat this stock, adding 1 quart of strong brown stock, more pepper and salt if needed, and the reserved joints. Serve very hot, with wafers. White Soup. One large knuckle of veal thoroughly cracked, 3 quarts of cold water, 1 tablespoon salt. As it boils skim well and add 1 scraped carrot, 1 white turnip, 3 leeks, 1 parsley root and 2 white stalks of celery. Boil slowly for 6 hours, then strain through a wet cloth into a stone jar, and when cold remove all fat. Take a very small head of firm white cabbage, shred it fine and put in a pan in which 1 tablespoon of butter is bubbling ; covering closely for a few minutes. Then add 1 pint of water, 1 teaspoonful of salt, 1 half teaspoon of white pepper, and stew half an hour. Put mixture through a puree sieve. Bring the white broth to boiling point, in the meantime making a thickening of 2 tablespoons of flour and 1 tablespoon butter. Stir until smooth, but not brown. Add boiling soup slowly and stir constantly until creamy. Then pour into the soup and add the puree of cabbage and ^'2 coffee cup of cream. Potato Soup. Nine good size potatoes, % an onion, 1 tablespoon chopped parsley, 2 quarts of good stock, salt and pepper to taste. Slice the potatoes and onion and put in a saucepan, with 1 large tablespoon of butter. Cook until a light brown, then add the stock and parsley. Cook potatoes done, then put through colander ; add to soup, boiling 6 minutes. Just before serving stir in 2 well-beaten yolks. Soup Stock. Raw bones and the bones from cooked fowls may be utilised by adding water to them and cooking several hours. Skim off grease and put in a jar until needed. Clear it with the shells and whites of 2 well-beaten eggs. Beef Tea.