Kentucky receipt book

Cook 6 medium-size Irish potatoes, 2 beets, and 2 carrots. Dice potatoes, and beets, slice 2 small peeled cucumbers, % of a small onion. Combine vegetables and put crisp lettuce in salad dish, put in the vegetables. Put a few capers on top, and pour over this dressing. Put % cup of vinegar to heat in porcelain kettle, stir in a bowl 2 eggs, 1 tablespoon mixed mustard, 1 tablespoon of flour, 2 tablespoons butter, cayenne pepper and salt. Stir these ingredients into vinegar, cook 2 minutes. When cool, stir in % pint of rich cream. Hungarian Salad. Take small Irish potatoes, boil and peel while warm, and slice very thin. For each pint of potatoes, mince 1 small onion, 1 pickled beet, 1 fresh cucumber, a Dutch herring, 4/ sardines, and 1 tablespoon of cold chopped ham. Mix together and pour over 1 teacup of cider vinegar. Garnish with walnut pickles. Artichoke Bottoms. Take 1 can of Dunbar's artichokes, drain from the liquor; season with olive oil, vinegar, pepper and salt. Set on ice, when ready to serve place a small shape of truffle pate de f oi gras on each one ; or it is nice sprinkled with grated cheese. Serve either with mayonnaise dressing, or without, as preferred. Breakfast Salad. Scald 2 fresh tomatoes, peel and put on ice, drain and slice them. Peel and slice thin 1 cucumber, put in water, with a little salt, drain. Put crisp lettuce leaves in salad dish, add the tomatoes and cucumber, with a few blades of chives, 1 teaspoon of minced parsley, and a few green tarragon leaves. Pour over a French dressing and serve. Potato Salad. Yolks of 3 eggs well beaten, 5 tablespoons of vinegar, 1 tablespoon of sugar, 1 tablespoon of mustard, salt and pepper. Beat all together and put in a double boiler. Let cook until tolerably thick. After it is cold, pour on potatoes, then pour over the whole a ^ teacup of cream. Tomato Salad. Peel as many tomatoes as required, scoop out pulps, drain and set on ice. When ready to serve, fill tomatoes with equal quantities of chopped celery and English walnuts. Pour over them a mayonnaise dressing. Truit Salad. Take 1 box of gelatine and soak in 1 pint of cold water 20 minutes. Add 1 quart of boiling water ; slice 2 oranges and 2 bananas, adding sugar to taste. Chop 1 quart of English walnuts, mix fruit and nuts in jelly, let it congeal. Serve with whipped cream. Orange Salad. Take 6 oranges, ^ cup pulverized sugar, juice of ^ lemon. Cut oranges in half, and scoop out pulp; place the peels on ice; mix pulp, sugar and lemon juice together. When ready to serve fill the peels and put 1 spoon of whipped cream on top of each. Celery and Nut Salad. Use an equal quantity of celery and English walnuts, cut into blocks. Serve on crisp lettuce leaves. Pour over them this dressing : Yolks of 2 eggs beaten until light, V^ teaspoon each of salt and mustard. Beat well, add 4 tablespoons of melted butter, 6 tablespoons of vinegar, cook in double boiler until it thickens, remove from fire and add the well-beaten whites. Just before serving add 1 coffee cup of whipped cream. Salad Boyal. Parboil one head of cauliflower ; when cold cut into small pieces, also cut asparagus tips. Mix with mayonnaise dressing and chopped truflBes. Garnish the salad with truffles and serve. A Mixed Salad. One cucumber, 2 heads of white crisp lettuce, 2% teaspoons of green mustard leaves, 4 tender radishes, a bunch of watercress, 3 hard boiled eggs, 1 dessertspoon of granulated sugar, 1 scant teaspoon salt, % teaspoon black pepper, 1 teaspoon of mustard, 5 tablespoons of tarragon or cider vinegar, 2^ tablespoons of olive oil. Prepare vegetables and dressing, mix well, pour over salad, which should be well chilled before serving. Badish Salad.