Kentucky receipt book

To one egg well beaten, add 1 cup of rich milk, a dash of salt. Cut thin slices of bread, and dip in this mixture long enough to become moistened, then brown on hot buttered griddle. Spread with butter and serve hot. Clam Toast. Chop 2 dozen clams into small pieces, simmer a few minutes. Beat yolks of 2 eggs, add 2 wine glasses of cream and a dash of cayenne pepper. Pour over clams, simmer, pour over buttered toast and serve. Nun's Toast. Boil 5 eggs and cut into slices. Put in frying pan 1 dessertspoon of butter; when it bubbles add 1 small onion chopped fine, let it cook but not change color ; add 1 teaspoon flour, 1 cup new milk, salt and pepper ; stir rapidly to prevent lumping • then put in slices of egg to heat. Have thin slices of hot buttered toast and pour on this sauce. Serve at once. Mushrooms on Toast. Cut in pieces 1 can of mushrooms, mince % pound raw beefsteak. Put 1 tablespoon butter in frying pan, add the steak, a dash of cayenne pepper, salt and 3 tablespoons hot water. Fry until juices are extracted from the meat, and press with a spoon until a dry pulp. Then remove meat and add mushrooms to this gravy for a few minutes. If not moist enough, add more butter. Stir with a fork. Serve on hot buttered toast. One wine glass of sherry wine may be added to mushrooms in frying pan, if preferred. Sweetbread Sandwiches. Parboil 1 set of sweetbreads, remove membranes and put through a grinder. Moisten with whipped cream, add a little lemon juice, cayenne pepper and salt. Spread on thin slices of buttered bread, or bread cut round with a cutter. Cover with leaves of watercress, add another slice of bread and press together. Cucumber Sandwich. Cut thin strips of cucuihbers, put in cold salt water 1 hour, then dry on a cloth. Butter thin squares of brown bread, place on the cucumber, cover with French dressing, add another square of bread, and press together. Serve with fish, or as an entree. Nut Sandwich. Take equal parts of grated cheese, and English walnuts pounded to a powder, moisten with cream, and add a dash of salt. Spread on thin squares of buttered bread. Candied Cherry Sandwich. Take 1 nint of candied cherries, and chop fine, moisten with orange juice. Spread on squares of bread lightly buttered, add another square of bread, and press together. Fig Sandwich. Use canned figs and chop to a paste. spread sandwich with creamed butter, then the fig paste, press together, and add another slice ^of bread. The sandwich should be dainty, and forms an attractive addition at a small function. Date Sandwich. Have 1 pint of dates after removing pit and scales, break in small pieces, and add an equal quantity of pecans crushed fine. Moisten with creamed butter and add a dash of salt. Spread between rounds or triangles of bread. Chocolate Sandwich. Butter thin slices of white bread, and trim off crusts. Grate Bakers chocolate, and sweeten with granulated sugar, add 1 dessertspoon butter, and the chocolate, boil a few minutes. Cool, and if too thick, thin with cream, and spread on squares or rounds of buttered bread. Serve with a cup of tea. Olive Sandwich. Have 1 pint of olives after removing the pit, add 1-3 quantity of capers and chop fine. Mix with mayonnaise dressing, and spread on rounds or triangles of buttered bread. Lettuce Sandwich. Select tender crisp lettuce, wash and wipe it dry. When ready to serve, have bread cut in thin slices, butter and place on lettuce leaf, spread lightly with Mayonnaise and add another slice of bread, press together and continue to add bread until a sufficient quantity has been prepared. Harmalade Sandwich.