Kentucky receipt book

Wash and scrape carrots, slice, put in saucepan with enough water to cover, add 1 spoon of salt, boil slowly until tender. Drain, return to saucepan with 2 dessertspoons butter rolled in fiour, dust with pepper and salt, and add enough cream or milk to moisten. Let come to boiling point and serve. Carrots prepared in same way and mashed until free of lumps, affords a variety. Lyonnaise Beets. Two cups of boiled beets cut into half inch blocks, 2 tablespoonfuls vinegar, 1 tablespoonful water, 1 tablespoonful chopped parsley, ^ teaspoonful salt, % teaspoonful pepper. Put all the ingredients in double boiler, except the beets. When well heated, add the beets and stir for a few minutes. Serve hot. They may be put in turnip cups, as it makes an attractive dish. Cashaw. Remove rind from cashaw, cut in pieces and put in saucepan, adding 1 kitchen spoonful water. Cook until tolerably thick. Put the amount required on a plate, sseason with 1 tablespoon butter, ¼ teacupful of sugarr, a pinch of salt ; if desired a little nutmeg may be added. Set in oven to brown. In making pies, use % coffee cupful of cashaw for flavoring the custard. Have a paste, fill with the mixture and set in oven to bake. Com Fritters. One pint of corn cut from the cob, % coffee cup buttermilk, 2 tablespoons sifted flour, 1 egg, 1 teaspoon lard, % teaspoon soda, 1 scant teaspoon salt. Beat yolk, add corn, milk and flour, then lard, beat hard, add soda dissolved in water. Put by spoonful in skillet and fry a chestnut brown in hot fat. Baked Beans. Take 2 quarts of small navy beans and soak 12 hours in cold water. Drain oflf water and put in bean pot with 3 quarts of cold water ; set in oven to cook, replenish with hot water if needed. Cook from 7 to 8 hours. One hour before removing from oven, season and place on top a few slices of bacon or pork and 2 tablespoons of molasses. Keep beans well covered with water until they are nearly done, then brown them in oven. Potato Snow. Select white potatoes, peel and cook until thoroughly done, drain, mash and season with butter, pepper and salt, keeping them in hot saucepan. When ready to serve press potatoes through a wire sieve into hot dish. A little powdered sugar may be sprinkled over the toj). Serve at once. Saratoga Chips. Peel large potatoes, cut with cutter into thin pieces, drop in water and leave for 2 hours to crisp. Dry on a cloth and drop one at a time into hot lard, which should be deep enough to float them. Turn and then remove with wire whisk. Put in wire basket to drain. Sprinkle with salt. Creamed Celery. m Take 2 stalks of tender celery, scrape clean and cut into small cubes. Put 1 pint of rich milk in a chafing dish (some cream is better), add celery and let it boil until tender. Rub 2 heaping teaspoons of butter and 1 of flour to a smooth paste and stir it into the boiling celery, salt and pepper. Cook until creamy. This is nice served with cold chicken or turkey. Escalloped Potatoes. To 1 quart of thinly-sliced potatoes in baking dish, add scant % pint of sweet milk, pieces of butter, pepper and salt, 1 teaspoon of flour, sifted carefully on top of potatoes. Bake in moderate oven 20 minutes. Potatoes a la Lyonaise. One pound of boiled potatoes, 1% teaspoons minced onion, 2 teaspoons chopped parsley, 1 large kitchen spoon butter, salt and black pepper. Slice the potatoes, put butter in skillet; when hot add potatoes, onion and parsley. Fry a light brown. Serve in a hot dish. Spinach. Pick spinach carefully and wash in cold water, put in double boiler to cook, add a little salt, cook more than 1 hour. When done add ^ cup of cream, pepper and salt. Serve hot. Pickled Beets. When beets are done slice them and have 1 pint of vinegar with % cup of granulated sugar thoroughly dissolved and pour over beets. Set aside to cool.