Kentucky receipt book

Three-fourths pound of butter, ll^ pints of jelly, 3 tablespoons of brown sugar, 1 tablespoon of allspice, 1 quart of wine. Mix ingredients well; cook tolerably thick, stirring all the time. This is delicious served with venison, lamb or mutton. Tomato Sauce. Put in saucepan % can of tomatoes, % small onion, 6 cloves. Boil 30 minutes, then strain. Have in frying pan 1 kitchen spoon of butter, when melted add 1 heaping tablespoon of flour ; mix until smooth, add the tomato juice and 1 pint of stock. Let come to a boil. Serve with meats or croquettes. Tomato Catsup. Take ^ bushel of ripe tomatoes, wash them and cut out imperfections. Put in porcelain kettle with 6 sliced onions. Boil till thoroughly done. Rub through a sifter, return juice to kettle and add 1 quart best cider vinegar, % pint of brown sugar, 1 teaspoon cayenne peper, 2 heaping teaspoons black pepper, 1 tablespoon of celery seed, 1 tumbler of grated horseradish, 1 heaping teaspoon of salt, spices of all kinds. Put in a muslin bag, cook tolerably thick. Have bottles hot and put in the catsup, seal at once. Lamb Dressing. Two-thirds cup of black molasses, Yz cup of catsup, 1 dessert spoon of allspice, 1 dessertspoon of cloves, onion, bread crumbs, pepper, salt and brown sugar. Half an hour before the meat is done, make incisions in it and stuff with bread crumbs, a little onion, pepper and salt. Stick in some cloves, then cover top with bread crumbs, brown sugar and crumbs again. Pour over some of the molasses and catsup; add allspice to the gravy after skimming off all grease. If necessary add to it a little hot water. The meat must be in a covered pan while cooking. Baste frequently. Tartare Sauce. To ^ pint of Mayonnaise dressing, add 3 olives, 1 gherkin chopped, 1 tablespoon of capers, 1 tablespoon of tarragon vinegar. It is then ready for use. Tortue Sauce. One and one-half pints of brown consomme, 1 bay leaf, the liquor from ^ can of champignons, ^ can of tomatoes ; boil 15 minutes and strain, put back in saucepan with 1^ dozen mushrooms cut in half, 2 truffles chopped, 1^ coffee cup sherry wine. Let it boil 5 minutes, stir in at the last 1 teaspoon flour blended with butter ; let it boil up once and pour over the calf's head; garnish with tender beets, sliced watercress, or parsley. Serve at once. Dressing for Lamb. Take % cup of gravy, skim off all grease, put this in a saucepan and add 1 coffee cup of tomato catsup, % cup of brown sugar, % cup of black molasses and 1 dozen whole cloves. Set on the back of range ; let it simmer for a while. When ready to serve add ^ cup of currant jelly and % cup of sherry wine. Beat well, then serve tolerably warm over the lamb. Spanish Sauce. Take 2 carrots and 1 onion, cut fine, cook in 2 ounces of bacon or sausage dripping, add 1 sprig of thyme, 1 bay leaf, 6 pepper corns, 1 clove of garlic, 4 stalks of celery, 2 sprigs of parsley, ^ teaspoon of celery seed. Simmer 2 quarts of white stock gently for % hour, then add 2 quarts of brown soup stock. Boil slowly for 3 hours. Any bones from roast or ham improves the stock. Brown 2 ounces of flour in dripping until a light brown, moisten with some of the boiling stock, skim well before straining. Put in self-sealing jar and set in cold place ; it will keep a long while in winter. It can be used as the basis for many fancy sauces. j Tomato Sauce. I Take 1 can of tomatoes, % of a small onion, 10 cloves; put on and boil until tolerably thick, then strain through colander ; return to saucepan, add 1 tablespoon of butter, blended with 1 tablespoon of flour, salt and pepper. Cook until consistency of cream. Serve with spaghetti or beefsteak. Tomato Sauce. One quart can of tomatoes, 2 onions chopped, 16 cloves, ^ teacup of vinegar, 1 teaspoon of salt, 1 teaspoon of soda, cayenne pepper,