Kentucky receipt book

One cup of flour, 2 eggs, % cup water, 1 tablespoon salad oil, a dash of salt. Beat yolks light, add flour, salt and use water gradually. Boil to make a smooth paste ; add oil and rest of water. Froth the whites and add to mixture. Set aside for 2 hours, then heat iron molds, dip in batter, then in hot lard. When done drop on paper and fill with chopped meat. Rice Croquettes. One quart of milk, 1 coffee cup rice, 4 ounces sugar, yolks of 3 eggs, 1 teaspoon salt, 1 teaspoon vanilla. Have rice boiled. Stir sugar, yolks of eggs and rice well together and boil in the milk 5 minutes. Set aside to cool, then form in pear shape ; fry in hot fat a chestnut brown. Sweetbread Croquettes. Soak sweetbreads in cold water with 1 dessertspoon of salt, then parboil them. When cold chop fine, remove stringy part. Have twice as much bread crumbs as sweetbreads; season with minced onion, salt and pepper, yolk of 1 egg, 1 tablespoon of melted butter, 1 tablespoon rich cream. Make the crumbs into a panada, moistened with water and the yolk; add seasoning. Cook until it leaves the side of saucepan. Mix with sweetbreads when cold. Form in shape and fry in hot lard. SALAD "To make a perfect salad there should he a spendthrift for oily a miser for vinegar, a wise man for salt, and a madcap to stir the ingredients up and mix them, well together,'* —SPANISH Proverb. One of the requisities for success in the making of perfect salads is that all vegetables and herbs must be perfectly fresh, for without that the salad is insipid, as the best of mayonnaise dressing fails to give it the piquant flavor, which is so highly appreciated by the epicure. Also a salient point to be remembered is that oil, vinegar and eggs must be perfectly cold. Otherwise a perfect salad is not obtainable. Sweetbread and Nut Salad. Take 1 pair of veal sweetbreads, remove the pipes and membranes, then soak in cold salt water 1 hour; put in saucepan with boiling water, 1 tablespoon of vinegar and a little salt; cook 30 minutes; drain and drop them into ice water; when perfectly cold dry sweetbreads on a cloth ; cut in 1-4 inch dice with a silver knife. ' Take 1 pint of canned tomatoes, 1 teaspoon chopped parsley, 1 blade of mace, 6 cloves, 10 peppercorns, 1 tablespoon of Worcestershire sauce, juice of 1/2 lemon, % box of gelatine, a dash of cayenne pepper and 1/4 cup of cold water. Cook the tomatoes with seasoning for 15 minutes, then rub through a sieve. Dissolve the gelatine in the cold water and add to the tomatoes ; also the lemon juice and % cup of granulated sugar ; strain again through a cloth and place on ice to harden. One cup of English walnuts and pecans mixed, 1 cup of chopped apples, yolks of 6 eggs, 10 tablespoons of olive oil, 3 tablespoons vinegar, juice of 1 lemon, 1 teaspoon of granulated sugar, 1 teaspoon of salt, 3 tablespoons of French mustard. Stir the yolks to a cream; slowly add 5 tablespoons of oil, stirring constantly; when well mixed add the vinegar and lemon juice. Cook in double boiler till it begins to thicken, stirring all the while ; then remove and stir till cold. Slowly add the remainder of oil, sugar, mustard and salt. Before using add 1/2 pint of rich cream. Mix sweetbreads, apples and nuts. Marinate with % of the mayonnaise and set in cool place for 2 hours, then add the tomato jelly; cut into small slices and add rest of the mayonnaise. Serve on crisp lettuce leaves. (184) Jellied Cucumber Salad. Three cups of cucumbers cut into small blocks, 1 cup of white wine vinegar, 1 ounce gelatine, 1 large bay leaf, 2 teaspoons salt, 1 teaspoon peppercorns, 2 blades of mace, mayonnaise dressing.