Kentucky receipt book

Peel salsify, cut in round pieces, put in cold water 2 hours, then in kettle with enough cold water to cover. Cook until thoroughly done ; drain off water. Serve very hot with cream dressing. Turnips. Peel turnips, slice thin and soak in cold water 30 minutes, then put in kettle with sufficient cold water to cover. After they boil pour oflf first water and add fresh boiling water. Cook until tender. Mash while hot, add butter and a little cream, pepper and salt. Serve hot. Asparagus. Take asparagus, peel and place in cold water, then tie up in bunches, put in saucepan with enough cold water to cover thoroughly. Cook until tender. When done drain oflf water. Serve with a cream dressing or mejlted butter on toast. To Cook Grits. One coflfee cup of grits, 3 coflfee cups of boiling water, 1 teaspoon of salt. Add water and salt to the grits and boil 2 hours. Just before it is done add % piat of sweet milk and a lump of butter. Boasted Green Com. Husk the corn and roast on gridiron over a clear fire, reversing it often. Serve with butter and salt. Stewed Com. Take 8 ears of corn, cut oflf grains with a sharp knife from top of cob down and scrape the cob. Put corn in saucepan, cover witi water and boil 20 minutes. Add 1 teacup of cream or milk, 1 dessertspoon of butter, pepper and salt. Boil until it thickens and serve hot. Scalloped Com. Cut fresh corn from the cob, put a layer in bottom of baking dish, then a layer of bread crumbs, with dots of butter, salt and pepper, alternating until dish is full. Pour over cream or milk to moisten, sprinkle crumbs on top ; bake in oven 30 minutes. Cabbage. Take 1 head of firm white cabbage, cut fine and wash in cold water, soak ^4 an hour. Put in saucepan with water; add a little salt, cook until tender, then drain and put in baking dish with enough milk to cover it, 2 tablespoons of butter, pepper and salt. Cook until a light brown. Baked Stuffed Cucumbers. Take 8 cucumbers about 8 inches long, cut them in half lengthwise, scoop out the pulp and be careful not to break the peel; put pulp in chopping bowl, add several ripe tomatoes that have been peeled, bits of green pepper. After removing the seed some bread crumbs seasoned with butter, pepper and salt ; place in baking pan and pour in a little stock to prevent burning ; cook a light brown. Corn Fritters. Take 6 good ears of com, cut half the grain, then scrape it; put in a pan and add to it 2 well-beaten eggs, nearly 1 pint of sifted flour, 1 tablespoon of granulated sugar, salt and pepper and enough sweet milk to make a batter. Beat well, put a heaping kitchen spoon of this batter to form a fritter and allow as many as will fry at a time ; have the skillet and lard hot in which they are to be cooked. Serve as soon as done. Tomatoes. Wash the tomatoes, then cut in thick slices, dip in sifted meal, season with black pepper and salt; have hot lard in a skillet and fry a chestnut brown ; turn slices often. Beets and Cabbage. One quart of chopped boiled beets, 1 quart of raw chopped cabbage, 1 cup* of sugar, 1 tablespoon of salt, 1 teaspoon of black pepper, ^ teaspoon of cayenne pepper, 1 cup of grated horseradish. Cover well with cold vinegar, put in a jar and tie up securely. Serve with meats. Butter Beans. Shell beans and wash, put in kettle with cold water; cook slowly for 1 hour. Serve with a cream dressing, pepper and salt or serve with melted butter, very hot. Dry Butter Beans. Soak beans in cold water for 12 hours, then prepare same as fresh beans. Spring Carrots. Wash and scrape them, parboil for 10 minutes, then dry on a cloth. Return to saucepan with 1 cup of stock, 1 heaping tablespoon of sugar, 1 tablespoon of butter. Boil gently for 30 minutes, or until tender, then take off cover and boil till stock is reduced to glaze. Onions.