Kentucky receipt book

Baked Tomatoes With Com. Peel tomatoes of uniform size, cut slice from stem end, scoop out the inside and add to green com and grated bread, chop fine. Add bits of butter, a little sugar, pepper and salt, mix well and fill the tomatoes. Replace the slice. Bake % of an hour. Serve for dinner. Asparagus Masked. Boil 2 bunches of asparagus until tender, cut fine. Have long rolls, cut off top and remove all crumbs, put in oven to crisp. Heat 1 cup of milk and pour on 2 well-beaten eggs, add 1 dessertspoon butter rolled in flour, beat hard to prevent curdling, add asparagus, return to saucepan, season with salt and pepper, cook until it thickens, stir constantly. Fill rolls with the asparagus and put on the top. Serve hot. French Peas. Put peas in saucepan with the liquor and let them get very hot, then strain off the liquor; add 1 kitchen spoon of butter, pepper and salt. Serve at once. Fresh Peas. If pods are gritty wash before shelling; have ready boiling water; cook rapidly 20 minutes uncovered; when water has almost evaporated add 1 kitchen spoon of butter, pepper and salt or 2 tablespoons of cream may be added to peas, after draining off all liquor, and 1 dessertspoon of butter. Serve as soon as butter is melted. Stuffed Cymblings. Remove pulp from cymblings and put on to stew with 1 teaspoonful of water. When done mash fine and add pulverized bread crumbs, butter and a little onion juice. Fill the hull and bake until a chestnut brown. Cymblings may be put in baking dish and browned. Giblets With Rice. Take 6 chicken giblets, put in saucepan with 1 dessertspoon of butter and % sliced onion, let brown, add 1 quart of soup stock and 1 small turnip sliced, 1 tablespoon of rice and 1 small carrot chopped fine, salt and pepper. Boil ¼ hour, then serve. Onions. Take onions, peel them, wash and put on with enough cold water to cover. Let boil ½ hour, then drain off water and serve with a cream dressing. Peas. Shell peas, wash in cold water and put in kettle with enough cold water to cover. Boil about 30 minutes, then drain off water and add 1 tablespoon of butter, pepper and salt. Serve hot. Cymblings. Peel cymblings, remove the seed and slice. Put them on in cold water with % teaspoon of salt. Cook till tender, then strain off water and add a lump of butter, % teacup of cream, pepper, salt. Cook a few minutes. Mash till smooth. Serve hot. Spinach. Pick over carefully while dry, throw a few plants at a time in a large pan of cold water, wash well on both sides ; wash in 3 waters. Put in kettle piece of fat bacon with water to cover it; when half done add spinach and cook about 30 minutes, then drain off liquor, put in dish and garnish with 3 hard-boiled eggs, sliced. Rice. Take 1 pint of rice and wash 3 times in cold water, rubbing the rice carefully in the hands, then drain. Have 1 quart of water boiling, sprinkle in the rice, with 1 teaspoon of salt, cover kettle closely. Boil 15 minutes, then put rice in colander and drain. When thoroughly dry put into oven to heat. Serve in a hot dish. If rice is served as a vegetable add 1 heaping tablespoon butter, but if served with gumbo, omit the butter. Succotash. Cut the grains from 5 ears of corn, mix with 1 pint of shelled lima beans, boil until tender and drain. Melt 1 tablespoon of butter and pour over the corn and beans, season with pepper and salt, simmer 10 minutes, add % cup of sweet cream; when hot serve. Succotash is nice made with snap beans, broken in small pieces and cooked with the corn ; it can be seasoned with a few slices of breakfast bacon or 1 kitchen spoon of butter, pepper and salt or % cup rich milk and 1 dessertspoon butter, blended with 1 teaspoon flour. « Fried Com.