Kentucky receipt book

Add to pan where game has been cooked, 1 pint of broth; strain and add % pint thick brown gravy, and the juice of 2 oranges. Strain and add the rind of 1 orange, shredded. Serve with duck or game. Champagne Sauce. Cream 1 tablespoon of butter and add to it 1 tablespoon of flour. Put in a saucepan and stir slowly into it ^ pint of hot, brown soup stock. Let it boil up twice; remove from fire and add ^ pint of champagne. Serve with venison or game. Horseradish Sauce. One coffee cup freshly grated horseradish, 1 teaspoon of salt, % saltspoon pepper, 1 teaspoon made mustard, 1 teaspoon sugar, 2 tablespoons of vinegar. Mix well and when ready to serve add 1 coffee cup of cream, whipped until very stiff. Cucumber Sauce. Grate 2 large cucumbers and drain on a sieve. Squeeze out all water, add 1 tablespoon of vinegar, % teaspoon of salt and a dash of cayenne pepper. Serve at once with meats. Bechamel Sauce. One pint white stock, 2 tablespoons butter, 4 tablespoons flour, 6 mushrooms or the liquor from a half can, 1 cup cream, 1% tablespoons lemon juice. Cook flour and butter together; add salt a ad pepper if needed. Add stock, then mushrooms; simmer 20 minutes partially covered, skim off fat. Strain through fine sieve, then add cream and lemon juice, boil 4 minutes. Pour out and stir while cooling. This sauce may be used to mask a chaudfroid sauce by adding 2 tablespoons gelatine that has been soaked in cold water 1 hour. Yellow Bechamel. To make yellow Bechamel use preceding recipe and add 1 blade of mace, 1 tablespoon minced carrot. After it boils add yolks of 4 eggs beaten light and stir into % cup of cream just before serving. Russian Sauce. Have 1 pint of Bechamel sauce and add 1 teaspoon powdered sugar, 1 scant saltspoon cayenne pepper, 2 tablespoons grated horseradish and 2 tablespoons of thick cream, or use yolks of 4 eggs beaten light and ^ pint of wine with the Bechamel sauce. Bavigote Sauce. Add 1 tablespoon each of parsley chopped fine, chives, tarragon and shallot to 1 pint of mayonnaise dressing. Serve cold. BREAD o o o l!?^ \}^^ F=* IPSA II II o o o o **2%€ varUma cares in one great paint combine: The business of their lives, that is to dine.** —Young. Yeast. One large Irish potato, 2 tablespoons of flour, 1 cake of yeast, 1 tablespoon cold water, 1 tablespoon granulated sugar. Peel Irish potato, cover with 1 quart of cold water and boil until done, mash and strain, then add 1 tablespoon flour, and enough lukewarm water from the potato to mix it. Set aside to cool, then add 1 tablespoon cold water, 1 tablespoon sugar, 1 cake of yeast; stir up in the sponge, add 1 tablespoon of flour and set to rise. ' Bolls. One and one-half quarts of flour sifted, 4 ounces cold lard, 1 teaspoon p^ranulated sugar, 1 teaspoon salt. Add these ingredients to flour, then the sponge and enough cold water to mix it. In winter use lukewarm water. Knead dough until smooth, bearing on it lightly. Put in a covered bucket and set to rise, then make into pocketbook shape rolls, put in pan, grease with butter, turn thin side over, place in pan to rise ; cover with cloth to exclude the air. Before putting in oven to bake, brush top with melted butter. Rusk. Use preceding recipe for rolls, make in morning, and set to rise. In afternoon add to the dough, 1 teacup of granulated sugar, yolks of 4 eggs. Knead, then pinch off pieces of dough, shape with the hand, place in buttered pan, grease top of rusk generously with melted butter. Set to rise, bake in moderate oven. Yeast. Put one good-sized potato in a quart of water and boil until the water is reduced to one pint, then mash the potato and add a half pint of flour. Use the water from the potato and stir well. Set aside to cool, and add ^ cake of yeast, and 2 teaspoons of sugar; set to rise. Rolls.