Mix one table-spoonful of finely chopped ham with the beaten yelk of one egg, and a little cream and pepper✪ Ham Toast. Heat over the fire, and then spread the mixture either on hot buttered toast or slices of bread fried crisp in butter. Serve very hot. Miss T. Paddock. FRENCH TOAST. Take stale light bread, butter slightly on each side. Beat three eggs together; dip the bread in the eggs, and turn over so as to cover both sides. Fry in hot lard very quickly. Turn over in the lard. Mrs. Hugh Biereower. FRENCH TOAST. Take slices of light bread, beat well one or two eggs, mix with a little milk✪ French Toast. Dip the bread in this, and fry in hot lard. Miss Allie Bascom. FRENCH PANCAKES. Take half a pint of sour milk, one egg, a pinch of salt, one-half tea-spoonful of soda, flour to make a thin batter✪ French Pancakes. Separate the egg, beat the yelk well, add the milk, then the salt and soda — lastly, the flour and beaten white. Bake in large cakes, spread with butter and currant jelly. Roll, sprinkle with sugar, and serve very hot. Mrs. Charles E. Tabb. VEGETABLES. SUGGESTIONS ABOUT VEGETABLES. It is necessary to have vegetables perfectly fresh. Those persons who have gardens should gather their vegetables before the dew is off in the morning. Lay all kinds in fresh water an hour or more before cooking, except pease, corn, and new potatoes. The two former lose some of their sweet- ness by this process, and the latter become soft and watery. To cook them, place each variety, excepting pease and beans, in salted boiling water. One tea-spoonful cf salt to a quart of water is the general rule. A small pinch of car- bonate of ammonia, which can be procured at the drug- stores, will preserve the color of such vegetables as aspara- gus, pease, string-beans, and spinach. It will also prevent the odor of boiling cabbage. A pinch of soda is added to the water in which pease and cauliflowers are cooked. Sweet potatoes require a third longer time to cook than ordinary ones. A pod of red pepper, as well as a pinch of soda, is an improvement to boiling cabbage. Always have vegeta- bles thoroughly cooked. Xothing is meaner or more un- wholesome than raw and badly seasoned vegetables. To pre- vent scalloped potatoes, boiling hominy, rice, or any cereal, from sticking to the vessel in which it is cooked, first grease the vessel well, and then wipe it out with a dry dish-cloth ; also place a saucer upside down in the iron pot in which such things are boiled. These precautions prevent the food from sticking. All vegetables that grow under-ground — (154) TJie New Kentucky Home Cook Book. 155 such as potatoes, beets, etc. — should be stored in dark places; while, on the other hand, those that grow above ground — like cabbage, beans, etc. — should be placed in the light. If potatoes are exposed to the light, their flavor is impaired, and the longer they are exposed the worse they get. In j^reparing potatoes for the table, discard any of a greenish hue, as they are unfit for human food. Boiling water should be poured over vegetables to cook them, in- stead of cold, unless special mention is otherwise made in the following directions. BOILED POTATOES WITH SKINS ON.

AI-modernized reading of the original text

Mix one table-spoonful of finely chopped ham with the beaten yelk of one egg, and a little cream and pepper. Heat over the fire, and then spread the mixture either on hot buttered toast or slices of bread fried crisp in butter. Serve very hot. Miss T. Paddock. FRENCH TOAST. Take stale light bread, butter slightly on each side. Beat three eggs together; dip the bread in the eggs, and turn over so as to cover both sides. Fry in hot lard very quickly. Turn over in the lard. Mrs. Hugh Bierbower. FRENCH TOAST. Take slices of light bread, beat well one or two eggs, mix with a little milk. Dip the bread in this, and fry in hot lard. Miss Allie Bascom. FRENCH PANCAKES. Take half a pint of sour milk, one egg, a pinch of salt, one-half tea-spoonful of soda, flour to make a thin batter. Separate the egg, beat the yelk well, add the milk, then the salt and soda — lastly, the flour and beaten white. Bake in large cakes, spread with butter and currant jelly. Roll, sprinkle with sugar, and serve very hot. Mrs. Charles E. Tabb. VEGETABLES. SUGGESTIONS ABOUT VEGETABLES. It is necessary to have vegetables perfectly fresh. Those persons who have gardens should gather their vegetables before the dew is off in the morning. Lay all kinds in fresh water an hour or more before cooking, except pease, corn, and new potatoes. The two former lose some of their sweetness by this process, and the latter become soft and watery. To cook them, place each variety, excepting pease and beans, in salted boiling water. One tea-spoonful cf salt to a quart of water is the general rule. A small pinch of carbonate of ammonia, which can be procured at the drugstores, will preserve the color of such vegetables as asparagus, pease, string-beans, and spinach. It will also prevent the odor of boiling cabbage. A pinch of soda is added to the water in which pease and cauliflowers are cooked. Sweet potatoes require a third longer time to cook than ordinary ones. A pod of red pepper, as well as a pinch of soda, is an improvement to boiling cabbage. Always have vegetables thoroughly cooked. Nothing is meaner or more unwholesome than raw and badly seasoned vegetables. To prevent scalloped potatoes, boiling hominy, rice, or any cereal, from sticking to the vessel in which it is cooked, first grease the vessel well, and then wipe it out with a dry dish-cloth ; also place a saucer upside down in the iron pot in which such things are boiled. These precautions prevent the food from sticking. All vegetables that grow under-ground — (154) The New Kentucky Home Cook Book. such as potatoes, beets, etc. — should be stored in dark places; while, on the other hand, those that grow above ground — like cabbage, beans, etc. — should be placed in the light. If potatoes are exposed to the light, their flavor is impaired, and the longer they are exposed the worse they get. In j^reparing potatoes for the table, discard any of a greenish hue, as they are unfit for human food. Boiling water should be poured over vegetables to cook them, instead of cold, unless special mention is otherwise made in the following directions. BOILED POTATOES WITH SKINS ON.

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