Kentucky receipt book

One and one-half pints of fresh sweet corn, % pint potatoes. ^^ cup of butter, 1 pint new milk, 3 tablespoons flour, 1 coffee cup croutons, 2 hard boiled eggs, salt and pepper. Cut each row of corn and scrape the cob. Cover cobs with cold water and boil 25 minutes. Pare potatoes, and cut into small dice, pour over boiling water ; drain and set aside while cobs are boiling. , Remove the cobs, add potatoes, pepper and salt. When they are nearly done, add milk and corn and cook 6 minutes. Cook flour in hot butter, add 1 coffee cup of corn liquor. When thick, add to chowder, also white of eggs chopped fine and yolks rubbed through a sieve. Serve with croutons. Turtle Soup. After turtle is killed, let bleed 12 hours, open the side, remove meat and cut in small pieces, then blanch 5 minutes in boiling water. If turtle is medium size, take off shell and put in soup kettle, cover with white broth, adding 1 teaspoon of pepper corns, 1 dozen cloves, 2 sprigs of thyme, 4 bay leaves, salt to taste ; boil 1 hour. Then strain the broth, remove bones and dice the meat. Boil the broth until reduced % in quantity, then add meat and boil 10 minutes. When ready to serve, add 1 tumbler of Maderira wine. When turtles cannot be obtained, get 1 pint of canned turtle meat and prepare soup same way as when using live turtle. Soup will keep a long while if put in stone jars, and when cold pour hot lard over the top. Reheat when needed for use. White Soup Stock. Three-pound knuckle of veal, 1 pound lean beef, 3 quarts boiling water, 1 onion, 6 slices of carrot, 2 pieces celery, 4 pepper corns, % bay leaf, 2 sprigs thyme, .6 cloves. Wash the meat and cut in small pieces ; put bone and meat in kettle, cover with cold water and bring to boiling point, then drain off the water. Return to kettle, add vegetables, 3 quarts of water and the seasoning, boil 4 hours. The stock should be reduced y^. Shrimp Soup. One quart of oysters, 1-pint can shrimps, ^ coffee cup cream, 1 pint of veal stock or water, 1 tablespoon butter, 1 tablespoon flour, cayenne and black pepper, and salt. Parboil the oysters, then strain liquor and put in saucepan to boil with the stock or water. Thicken soup with flour cooked in hot butter, add pepper and salt. Cut shrimp fine, and remove the black vein. Add them to soup, and simmer five minutes, then put in the oysters and cream, when hot serve. Brown Soup Stock. Four pounds of shin of be^ef, 2 pounds bone, 6 quarts of cold water, % of a Chili pepper, 1 large onion, one level tablespoon salt. Wash meat and cut it from bone into thin slices, across the grain. Reserve several large slices with all the marrow ; put remainder of bones and meat in soup pot with the cold water, onion, pepper pod and salt. Bring to boiling point very slowly ; fry the reserved slices in the marrow carefully not allowing it to scorch. Add it to stock, which must simmer nine hours, then strain into china bowl. The next day remove all fat, this stock can be used as a basis for vermicelli, macaroni or vegetable soup, and is excellent for brown meat sauces. To clear soup stock, allow frothed white of , one egg with the shell, for every % gallon of stock. Turkey or Chicken Soup. Utilize scraps remaining from roast turkey or chicken by making into soup. Scrape meat from the bones, reserving any tender portions to be diced, also reserve the dressing. Break the bones and put them in soup pot and cover with cold water, add % onion sliced, 1 teaspoon salt, a dash of pepper. Cover closely and simmer 3 hours. Strain and remove fat and return stock to pot. Allow 1 cup of diced meat and % cup dressing for each quart of the liquid. Simmer until meat is tender. Serve in hot tureen, with flakes. Mutton Broth.