Kentucky receipt book

Take 1 pair of sweetbreads, soak in salt water, then parboil. Skin ; cut sweetbreads in squares and set aside to cool. Put 1 heaping tablespoon of butter in chafing dish ; when hot drop in the sweetbreads and let cook 5 minutes, then add % pint of rich cream and cook 5 minutes longer. Add gradually yolks of 2 eggs beaten light, with salt and cayenne pepper. As soon as eggs are added extinguish flame, add stiffly-beaten whites, with 1 large wine glass sherry wine and 1 tablespoon of brandy. Soak thin slices of toast in brandy and pour on the sweetbreads. Serve immediately. Cheese Souffle. Four eggs, 4 ounces grated cheese, % of a pint of rich milk, 1 dessertspoonful butter, 2^ tablespoonfuls flour. Make a thin white sauce with the milk, butter and flour, then add the yolks and cheese after they are well minced. Fold in stiffly-beaten whites and bake mixture in shells or a buttered dish in quick oven. Serve at once. Chicken Souffle. One pint of cooked chicken, 1 pint sweet milk or stock, 1 tablespoonful butter, 1 tablespoonful flour, % cup bread crumbs, 4 eggs, 1 teaspoonful chopped parsley, pepper and salt. Chop chicken fine, melt butter in saucepan, then add flour and gradually the hot milk or stock; stir until smooth. Add bread crumbs, parsley, yolks of eggs, pepper and salt. Stir well, then put in the whites, beaten to a froth, turn into buttered dish and bake in a quick oven 30 minutes. Serve at once. For luncheon or tea. Chicken Fricassee With Oysters. Boil chicken until tender in 3 quarts of water, season with salt, 2 bay leaves, 1 onion, a piece of mace. Remove the chicken and set aside to cool. Have 2 dozen oysters come to boiling point in their liquor. Drain the oysters and save the liquor, put % pound butter in a saucepan; when melted add % pound of flour, then chicken and oyster broth ; the latter should be strained. Cook until a thick sauce ; mix in a bowl the yolks of 2 eggs, some cream and the juice of 1 lemon. Beat well with a little of the hot sauce, then mix it with the rest of the sauce. Remove legs of the fowl, cut at the joints, then slice off the wings, leaving the first part of the bone, then sever the breast in three places. Remove the skin, put meat in saucepan. Wash the oysters in lukewarm water and add them to chicken. Have sauce nice and smooth and pour over chicken when ready to serve. Can add some toasted bread, cut in half moons, which has been fried in butter. Cream Chicken. One pint of cold chicken cut in small pieces ; butter the size of an egg, 1 small onion chopped fine, a little salt, 2 tablespoons of chopped parsley, 1 cup of cream, 2 eggs well beaten, % teaspoon celery salt. Serve on toast and garnish with parsley. Sweetbreads With Mushrooms. One pint of cream, 2 sets of sweetbreads parboiled and cut up fine, 1 can of champignons, butter size of an egg ; rub with 4 tablespoons of flour and cook with the cream, then add sweetbreads and champignons, salt and pepper to taste. Serve with French bread or crutons. Tomato Jelly. One can of tomatoes, 2 tablespoons granulated sugar, juice of % lemon, % box gelatine, 2 slices onion, a dash of cayenne pepper and salt. Put tomatoes in saucepan with onion, cloves, salt and pepper: let it boil, then put through sieve; press tomatoes until a dry pulp. Have gelatine soaked in 1 cup of cold water for 1 hour. To tomato juice add gelatine, sugar and lemon juice, bring to boiling point,' then pour in molds that have been cooled with ice water and do not wipe them. Set on ice to congeal. Serve jelly on crisp lettuce with mayonnaise dressing. Tomato Jelly.