Wash beans and put on with cold water to cover. Lima or white beans are improved by cooking with %^ pound fat pork or bacon and a little salt✪ Broiled Tomatoes just before removing from fire. Cauliflower. Trim off outside leaves of cauliflower and put blossoms down in cold salted water for 1 hour; gently shake while in water. Tie up in mosquito netting and put in porcelain kettle with enough cold water to cover, add a dash of salt if needed; boil 1 hour. Drain and serve with cream sauce. Cheese Cauliflower. Prepare cauliflower as above. Make a cream sauce, add 2 table- spoons of Parmesan cheese, put cauliflower in baking dish, pour over this sauce with iHablespoon of melted butter and bake in hot oven 5 minutes. Egg Plant Fried. Peel egg plant and cut in slices % an inch thick; add pepper and salt, place a weight over for 1 hour ; arrange dish so that water may drain off. Dry each slice, dip in batter and fry in hot fat a chestnut brown, or simply roll slices in flour, seasoned with salt and pepper, and fry in hot lard. Curried Bice. Have 3 quarts of boiling water, sprinkle in the rice, boil rap- idly uncovered until the grains swell. Drain in a colander, cover with cloth to keep warm 15 minutes, shake up light 3 times. Mix 1 teaspoon curry powder with white sauce or gravy and pour over rice. Serve with mutton or veal. Fried Cabbage. After preparing cabbage chop very fine, put in skillet some slices of fat bacon ; when hot put in the raw cabbaga and fry until done. Turnip Oreensv Remove all hard part, then wash greens in 4 waters and put in cold water to soak % an hour. Have in kettle a piece of jowl or fat bacon ; cook until almost done, then add the greens and cook 1 hour. 142 KENTUCKY RECEIPT BOOK. Parsnips. Peel parsnips, slice them and put in cold water % an hour; cook in boiling water until tender. They can then be put in skillet with slices of bacon and fry until a chestnut brown, or ttey can be mashed fine ; season with butter, pepper and salt. Make into round cakes and fry brown. Bmssel Sprouts. Cut the sprouts from 2 medium size stalks, remove all defective leaves and put in salted water for 1 hour; drain well, cook in ket- tle with plenty of boiling water; do not cover kettle; cook until tender, possibly l/^ an hour. Drain in colander. Serve with a Hol- landaise sauce or without sauce, as preferred. Artichokes a la Soudan. Wash in vinegar and water, lay in salted water 1 hour, then cook long enough to remove the choke ; place in cold water 5 min- utes, then drain. Make a forcemeat ; mince fine 4 ounces of fat pork ; fry a little with 2 tablespoons of chopped shallots; then add 1 pint of chopped mushrooms, 1 teaspoon chopped parsley and simmer 10 minutes. Blend with it 1 tablespoon of butter and 1 tablespoon flour, y^ coffee cup of Spanish sauce, a dash of nutmeg, pepper and salt. Pill the artichokes with this forcemeat and tie with a string. Put in saucepan with olive oil and brown the outside, then add ^ pint white broth and 1 wine glass of white wine, cover and cook 40 min- utes in moderate oven. Serve on hot dish. Put one whole mushroom on top of each artichoke and pour sauce over them. Artichokes. Cut stems off even with the leaves and cut top leaves across and remove the choke. Wash them well and place upside down to drain; tie with string to keep leaves in place, put in kettle with boiling water, cook until the leaves come off easily, drain and serve with HoUandaise sauce. The bottom leaves only are eatable. Spaghetti a la New York. Take about 12 sticks of this spaghetti (do not break them), put in a kettle of salted water ; cook % hour ; serve on meat platter with grated cheese and tomato catsup. Cauliflower. Take cauliflower, remove outer leaves, wash thoroughly and put in a kettle of boiling water. Just before it is done add a little salt; drain and serve with a cream dressing. Sals^y.

AI-modernized reading of the original text

Wash beans and put on with cold water to cover. Lima or white beans are improved by cooking with %^ pound fat pork or bacon and a little salt just before removing from fire. Cauliflower. Trim off outside leaves of cauliflower and put blossoms down in cold salted water for 1 hour; gently shake while in water. Tie up in mosquito netting and put in porcelain kettle with enough cold water to cover, add a dash of salt if needed; boil 1 hour. Drain and serve with cream sauce. Cheese Cauliflower. Prepare cauliflower as above. Make a cream sauce, add 2 tablespoons of Parmesan cheese, put cauliflower in baking dish, pour over this sauce with 1 tablespoon of melted butter and bake in hot oven 5 minutes. Egg Plant Fried. Peel egg plant and cut in slices % an inch thick; add pepper and salt, place a weight over for 1 hour ; arrange dish so that water may drain off. Dry each slice, dip in batter and fry in hot fat a chestnut brown, or simply roll slices in flour, seasoned with salt and pepper, and fry in hot lard. Curried Rice. Have 3 quarts of boiling water, sprinkle in the rice, boil rapidly uncovered until the grains swell. Drain in a colander, cover with cloth to keep warm 15 minutes, shake up light 3 times. Mix 1 teaspoon curry powder with white sauce or gravy and pour over rice. Serve with mutton or veal. Fried Cabbage. After preparing cabbage chop very fine, put in skillet some slices of fat bacon ; when hot put in the raw cabbage and fry until done. Turnip Greens. Remove all hard part, then wash greens in 4 waters and put in cold water to soak % an hour. Have in kettle a piece of jowl or fat bacon ; cook until almost done, then add the greens and cook 1 hour. Parsnips. Peel parsnips, slice them and put in cold water % an hour; cook in boiling water until tender. They can then be put in skillet with slices of bacon and fry until a chestnut brown, or they can be mashed fine ; season with butter, pepper and salt. Make into round cakes and fry brown. Brussel Sprouts. Cut the sprouts from 2 medium size stalks, remove all defective leaves and put in salted water for 1 hour; drain well, cook in kettle with plenty of boiling water; do not cover kettle; cook until tender, possibly l/^ an hour. Drain in colander. Serve with a Hollandaise sauce or without sauce, as preferred. Artichokes a la Soudan. Wash in vinegar and water, lay in salted water 1 hour, then cook long enough to remove the choke ; place in cold water 5 minutes, then drain. Make a forcemeat ; mince fine 4 ounces of fat pork ; fry a little with 2 tablespoons of chopped shallots; then add 1 pint of chopped mushrooms, 1 teaspoon chopped parsley and simmer 10 minutes. Blend with it 1 tablespoon of butter and 1 tablespoon flour, y^ coffee cup of Spanish sauce, a dash of nutmeg, pepper and salt. Fill the artichokes with this forcemeat and tie with a string. Put in saucepan with olive oil and brown the outside, then add ^ pint white broth and 1 wine glass of white wine, cover and cook 40 minutes in moderate oven. Serve on hot dish. Put one whole mushroom on top of each artichoke and pour sauce over them. Artichokes. Cut stems off even with the leaves and cut top leaves across and remove the choke. Wash them well and place upside down to drain; tie with string to keep leaves in place, put in kettle with boiling water, cook until the leaves come off easily, drain and serve with Hollandaise sauce. The bottom leaves only are eatable. Spaghetti a la New York. Take about 12 sticks of this spaghetti (do not break them), put in a kettle of salted water ; cook % hour ; serve on meat platter with grated cheese and tomato catsup. Cauliflower. Take cauliflower, remove outer leaves, wash thoroughly and put in a kettle of boiling water. Just before it is done add a little salt; drain and serve with a cream dressing. Salsify.

Records on this page

Broiled TomatoesStewed Corn

Kentucky receipt book