Kentucky receipt book

Peel potatoes, cut in round shape with cutter, drop in ice water. Dry on a cloth ; put balls in a frying basket, dip in hot fat until a chestnut brown. Serve for tea, or use as a garnish for broiled fish. Crusted Potatoes. Mash some warm, boiled potatoes, put them in a spider with % cup of cream, pepper, salt and a little onion juice. Beat 3 eggs, stir into the potatoes. Let brown at the bottom until there is a crust, turn out on a dish. Serve at once. Filled Potatoes. Take as many potatoes as needed ; wash them and put in a pan, to bake until they are soft; then cover with a damp cloth about 5 minutes. Cut off the tops about 2 inches. Take a small spoon and remove interior of each. Add a little scalded milk, some butter, pepper and salt to the potatoes ; work smooth and fill each peel. Put in pan to bake. Brush each one with yolk of egg. Cook in a hot oven 10 minutes. Kidney Potatoes. Select smooth potatoes, boil in their skins, then remove skin, dredge with flour and brown with roast beef. Cabbage.. Cut cabbage in pieces, wash thoroughly, put in cold water for half an hour. Put piece of bacon in kettle of cold water and let it cook 1 hour ; then put in cabbage with % pod of red pepper. Cook 1 hour longer. If bacon is salty, it will not require any salt. Cabbage a la Cauliflower. . with % gallon of cold water, and boil 1 hour; then serve with a cream dressing. Prepare in the usual way, 1 white head of cabbage. Put in kettle Hash Brown Potatoes. Put 1 tablespoon of butter in a frying pan, with 1 tablespoon of chopped onion, let cook until a good brown, then add 2 tablespoons of flour, some chopped parsley, salt, cayenne, black pepper and 1 pint of rich milk, stirring all the time to keep from lumping. Slice potatoes round and quite thin ; fill baking dish and pour over it this sauce ; Cook on bottom shelf 1½ hours. While cooking keep covered; when done remove cover, put bread crumbs and bits of butter on top, and let it brown ; serve hot. Hash Brown Potatoes. Fry salt pork cut in small cubes, remove scraps (there should be about 1-3 cup of fat), add 2 cups of cold boiled potatoes finely chopped, Ys teaspoon of pepper and salt if needed. . Mix potatoes thoroughly with fat, cook 3 minutes, stirring constantly. Leave to brown underneath. Fold as an omelet, and turn on hot platter. Potato Balls. Boil 6 large white potatoes. When done, mash and add 2 eggs well beaten, 1 grated onion, 1 tablespoon of butter. Then shape into balls. In each ball make an opening, and pour into it 1 teaspoon of French peas or any kind of chopped meat. Close the opening; roll the ball in beaten egg and cracker crumbs ; fry in hot lard ; serve for luncheon or tea. To Boil Potatoes. ! Peel potatoes and put in boiling water with 1 teaspoon of salt ; cook 30 minutes. Pour off water, sprinkle with a little salt, remove lid and leave about 5 minutes. Pour over a little melted butter, or serve with a cream sauce. Potato Sautes. Cut potatoes with a vegetable cutter into small balls and drop i in ice water. Place over the fire a frying pan, containing some meat drippings, and when hot add potato balls. Season with pepper and salt. Cover closely and cook until mealy. Shake the pan to prevent burning. Potatoes can be baked in jacket or peeled. Wash potatoes, put in oven and turn them often. It requires about 45 minutes for them to bake. Press slightly when removing from stove. Cover dish with napkin and the steam will escape, which keeps them from becoming sodden. Stewed Sweet Potatoes. Pare small sweet potatoes and boil until tender. Remove nearly all water and add 1 cup of cream and milk in equal proportion, 1 teaspoon flour, salt and pepper, let boil and serve in a hot dish. French Potatoes.