Kentucky receipt book

Take the yolks of 2 eggs and beat until very light with a silver fork, then add olive oil, drop at a time, and heat very hard. Add 1 saltspoon of mustard powder and a little vinegar or lemon juice, alternating with oil, cayenne pepper to taste. Beat until it looks like jelly and add oil until stiff enough, then set on ice. Mayonnaise Dressing. Yolks of 7 eggs well beaten, % of a cup of vinegar and ^ cup of water. First put in tablespoon of olive oil and beat well, then 1^ tablespoons of white sugar. Add vinegar and cook until it begins to thicken; take off and beat until smooth. Egg Sauce. Use the recipe for white sauce and add to it 2 hard boiled eggs cut in slices, 1 teaspoon of parsley chopped fine. Serve with boiled fish. Hollandaise Sauce. Put 2 tablespoons of butter in frying pan ; when it melts add 2 tablespoons of flour, stir until smooth, then add 1% pints of milk, salt, nutmeg and pepper ; cook 1 hour. Take 3 eggs beaten separately and the juice of 1 lemon, add this to other ingredients slowly. Let it come to a boil, then put in 1 tablespoon of butter; stir well and serve. Cream Sauce. Put 1 pint of cream in double boiler and when it boils add to it 1 tablespoon of flour and 1 tablespoon of butter well blended ; 1 can of chopped champignons may be added. If used do not cook them. Let it remain a few minutes to thicken and it is ready to serve. Almond Sauce. Use preceding recipe except omit the champignons and take 1/4 pound of almonds, blanched and chopped flne; add to cream sauce just before serving. Nice served with peppers. Drawn Butter Sauce. Take ^ pound of butter, divide into 4 parts, then put % in saucepan to melt. When it sizzles shake from the dredging box 1 teaspoon of flour ; stir constantly until blended. Add a dash of paprika and 2 tablespoons of cold water; stir until the consistency of cream, then put in rest of butter, stirring all the while. When smooth put through a fine sieve and serve very hot, with baked fish. Brown Champignon Sauce. One can of champignons, 1 heaping tablespoon butter, 1 tablespoon browned flour, pepper and salt. Cut champignons in half and put in saucepan with their liquor, and boil 30 minutes, stirring frequently. If liquor is reduced, add a little hot water. Blend butter and browned flour, and add to champignons with pepper and salt. Stir continually, cook until it thickens. Serve hot with chicken, beefsteak or chops. Poivrade Sauce. Melt in saucepan ^ ounce of butter; then put in % onion and % carrot to fry. Add 4 pepper corns, 4 whole cloves, ^ sprig of thyme cut in small pieces, 5 leaves of parsley, % ounce raw ham. Cook 6 minutes then add 1 pint of Spanish sauce, and 2% tablespoons of tarragon vinegar. Boil 20 minutes ; skim off all grease and strain. Danish Sauce. Three Spanish onions, 2 ounces of butter, salt and pepper. Peel, slice and parboil onions ; then drain and put them in saucepan with butter, pepper and salt. Simmer until reduced to a pulp, then put through a fine sieve, return to saucepan, and add 1 pint of Bechamel sauce. Simmer 15 minutes, then serve. Sauce for Beefsteak. One can of champignons chopped and boil 15 minutes in their own liquor; add 1 dessertspoon of browned flour, and 1 dessertspoon of butter. Cook a few minutes and serve. Salad Dressing. Yolks of 4 eggs, 1 cup of cream, 1^ pints of vinegar, 1 tablespoon of salt, nearly % cup of sugar, 1 heaping tablespoon of mustard, 1 cup of butter, % teaspoon of cayenne pepper. Beat eggs until light, add sugar, mustard, cream, butter, salt and pepper ; stir, then boil the vinegar and pour boiling hot into the mixture. Beat well. If bottled this dressing will keep for some time. Cream Dressing. One tumbler of thick sweet cream, yolks of 5 hard boiled eggs, 1 heaping tablespoon of granulated sugar, 1 tablespoon of dry mus-