Kentucky receipt book

- ^^^^m^ - . _ _ I I tard. Mash the eggs smooth, add the sugar and mustard, then cream, gradually, until well mixed; thin with vinegar, until the consistency of good cream. Keep in a self-sealing jar on ice. Serve with tomatoes or salads. Apple Sauce. Peel tart apples and quarter them, (if very large cut the quarters once in two). Have 2 quarts when peeled. Put them in a granite kettle, add 2 coffee cups of granulated sugar. Put on the back of range; let cook in their own juice. Cook tolerably thick, till the syrup looks clear. Serve with meat. Sauce for Beefsteak. Chop 1 can of champignons (and boil 15 minutes in their own liquor), then add 1 dessertspoon of browned flour, and 1 dessertspoon of butter. Cook a few minutes and serve over beefsteak. Green Tomato Mince. One peck of green tomatoes chopped fine, sprinkle with salt and let stand 1 hour then put in a crash bag and squeeze out all water. Mix with the dry pulp, 4 pounds of brown sugar and 1 quart of cider vinegar, put mixture in a kettle and simmer 1 hour or until well cooked. Chop fine 2 pounds of seeded raisins, 1 pound of stoned dates ; add to kettle also the juice of 10 lemons, 2 tablespoons of cinnamon and 1 grated nutmeg. Mix well, set on back of range, cook a few minutes; put in self -sealing jars, serve with meats. Anchovy Sauce. Take 1 pint of gravy and add 1 anchovy. Roll ^ pound of butter in a little flour, stir until it boils ; a little lemon juice, catsup, red wine or walnut liquor, may be added which ever preferred. • Sauce. Butter melted with 1 tablespoon of walnut pickle or catsup, makes a good sauce for meats. Currant Catsup. Five pounds of currants, 3 pounds of granulated sugar, 1^ pint vinegar, 1 teaspoon cloves, 1 teaspoon cinnamon, 1 teaspoon of salt, 1 teaspoon allspice, and 1 teaspoon of black and red pepper mixed. Boil 30 minutes. Serve with meats or game. Plum Sauce. To each pound of damsons, add ^ coffee cup of granulated sugar, % ounce each of cinnamon, mace and cloves (put spice in a bag). Take the seed from plums and boil with sugar until tolerably thick. Serve with meats. Cucumber Sauce. Peel and slice 2 large cucumbers into small cubes. Boil till tender in salt water and drain. Then let 1 pint of rich milk come to a boil, adding to it 1 tablespoon of butter and 1 of flour well blended, and a little salt. Add cucumbers to this and serve. Wine Sauce for Mutton. One tumbler of currant jelly, 1 tumbler of tomato catsup, 1 teacup of brown sugar, 1 tumbler of sherry wine, ^ tumbler of brandy. Take ^ pint of gravy, skim off grease, then add ingredients. Thicken with 1 heaping teaspoon of flour and cook a few minutes. When ready to serve add brandy and wine. Wine Sauce. Put in a saucepan 2^ coffee cups of consomme or stock, 2 cloves, 5 pepper corns, 1 bay leaf, a little sugar and % cup of mushrooms. Liquor may be added. Blend 1 tablespoon of butter, and 2 tablespoons of flour ; cook 10 minutes, and strain through a fine sieve, then add to sauce. When ready to serve, pour in 1 coffee cup of champagne or substitute 1 cup of white wine. Serve immediately. Caper Sauce. One-fourth pound of butter, 1 pint of boiling water, 1 tablespoon of flour, 1 tablespoon of capers, salt to taste. Cream butter, add flour and gradually the hot water. Let boil until consistency of cream, then add capers and serve. Sauce Piquante.