FoodNetArchive

The Blue grass cook book

1904

Page 5

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Kentucky Baked Ham 99 Sugar-cured Hams 100 Baked Hash 101 Beef a la Mode, Nos. 1-2 . . . . 101, 102 Broiled Steak 102 Broiled Venison 103 Fried Frogs' Legs 103 Fried Pigs' Feet 104 Hamburg Steak 104 Henry Clay's Favorite Dish 104 Lamb Chops 105 Lobster or Salmon Chops 106 Meat Cakes for Breakfast 106 Saddle of Mutton 107 Roast Mutton . , 108 Roast Beef, Nos. 1-2 108 Roast Pig 109 Sausage Meat . . ...... 110 Scrapple 110 Spiced Beef Round Ill xxvii THE BLUE GRASS COOK BOOK PAGE Stewed Tongue 112 Terrapin 112 How TO Open Terrapin 112 How TO Dress Terrapin 113 How TO Corn Beef 113 How TO Boil Corned Beef 114 Veal, Loaf 114 Venison 115 SAUCES (FOR ENTREES, FISH, FOWL, AND MEATS) Agra Dolce 117 A Good Sauce for Cold Meats and Fish . 118 Apple Sauce for Duck 118 Caper Sauce 118 Celery Sauce 119 Champignon Sauce for Boudins . . . 119 Champignon Sauce for Quenelles . . 120 Chestnut Stuffing for Turkey . . . 120 Cranberry Sauce for Turkey .... 121 Cucumber Sauce 121 Drawn Butter for Fowl 122 Fish Sauce, Nos. 1-2 122, 123 HOLLANDAISE SaUCE 123 Horseradish Sauce 124 Mint Sauce 124 Mustard Sauce for Cold Meats . . . 124 Oyster Sauce for Turkey 125 Sauce foe Croquettes 125 xxviii CONTENTS PAGE Sauce for Meats 126 Sauce foe Quenelles 126 Sauce Remolade 127 Sauce for Xalapa Boudins 127 Tar TARE Sauce for Fish 128 TiMBALE Sauce 128 Tomato Sauce for Steaks and Chops . . 129 Tomato Sauce for Rice Croquettes . . 129 Truffle Sauce 130 Venison Sauce 130 White Sauce for Creme de Volaille . . 131 Wine Sauce for Mutton 131 VEGETABLES Asparagus 133 Baked Beans 133 Lima Beans 134 String Beans 134 Baked Cabbage 134 Baked Cauliflower 135 Boiled Cauliflower 135 Blue Grass Corn Pudding 136 Mrs. Talbot's Corn Pudding .... 136 Corn Fritters, Nos. 1-2 137 Baked Egg-plant 137 Fried Egg-plant 138 Egg-plant Pudding 138 Green Corn Custard with Broiled Tomatoes 139 Hominy Puffs 140 xxix THE BLUE GRASS COOK BOOK PAGE Macaroni 140 How TO Cook Macaroni 141 Spaghetti 141 Broiled Mushrooms 141 Stewed Mushrooms 142 Boiled Okra 142 Okra and Corn 142 Okra and Tomatoes 143 Onions for Breakfast 143 Stewed Onions 143 Potato Chips 144 Potatoes Baked in Their Jackets . . 144 Stewed Potatoes 145 Stuffed Potatoes 145 Potatoes en Surprise 146 Peppers Stuffed with Corn 146 Delicious Way to Cook Rice 147 Salsify 147 Salsify Fritters 147 Spinach 148 Creamed Spinach 148 Succotash 148 Baked Tomatoes 148 Fried Green Tomatoes 149 Fried Tomatoes 149 Scalloped Tomatoes 149 SALADS Cauliflower Salad 151 Celery Salad 151 XXX CONTENTS PACK Chicken Salad, Nos. 1-2 .... 151, 152 Cold Slaw, Nos. 1-2 153 Egg Salad 153 Fruit Salad, Nos. IS 154 Grape-fruit and English Walnut Salad 155 Lobster Salad 155 Nut Salad 155 Orange Salad 156 Potato Salad, Nos. 1-2 ... . 156, 157 Salmon Salad 157 Shrimp Salad 157 Tomato Salad, Nos. 1-2 158 ►Vegetable Salad 159 DRESSINGS FOR SALADS Dressing for Meats or Salads .... 161 French Dressing 161 Mayonnaise 162 Mrs. Jackson's Salad Dressing .... 162 ICE CREAM Almond Ice Cream 165 Apricot Ice Cream 165 Banana Ice Cream 166 Biscuit Glace, Nos. 1-2 ... . 166, 167 Burnt Almond Cream 167 Caramel Ice Cream 168 Frozen Custard with Fruit 168 xxxi THE BLUE GRASS COOK BOOK PAGE