Kentucky receipt book

One and one-half cups of cold boiled or canned salmon, % cup of cream or milk, 2 tablespoons of bread crumbs, 1 tablespoon lemon juice, 1 teaspoon chopped parsley, 3 eggs, ^ teaspoon of salt, a dash of cayenne pepper and a few drops of onion juice. Put cream in saucepan, add all seasoning, when hot, add salmon and mash fine, when boiling, add the beaten yolks. Remove from fire, and fold in lightly the beaten whites. Fill greased timbale cups 2-3 full. Place in a pan of hot water, and bake 20 minutes. Turn out on plates, and serve with HoUandaise sauce. Ham SalacL Cut cold ham in thin slices, and place 04 crisp lettuce. Make a French dressing, with 4 tablespoons salad oil, 1 tablespoon vinegar, % teaspoon Rochefort cheese, a little minced onion, a dash of cayenne pepper and salt. Pour over dressing, and serve salad with reception flakes. White Chicken Salad. One pound of chicken breast, % pound of white crisp celery, 1 pint of mayonnaise dressing, 1 pint of cream. Boil chicken, and dice the white meat, and cut celery in cubes. Set on ice to chill, when ready to serve, add the whipped cream to mayonnaise, marinate some with the salad. Pour rest over, and garnish with stuffed olives. Salad. Six ripe tomatoes, 6 fresh cucumbers, 4 green bell peppers, 1 small white onion. Peel cucumbers and tomatoes, and slice very thin. Remove seed from peppers and cut into rings, chop the onion fine. Mix ingredients and sprinkle with salt and set on ice, then drain and pour on dressing. Make a French dressing, of oil, vinegar and sweet cream. Chill and pour on salad, which must be served on crisp lettuce leaves. Endive Salad. Take 2 bunches of endive, cut off the root, and pick the crisp leaves, wash and drain, add a few chives. Serve with mayonnaise dressing. Bean Salad. String tender green beans, and break into ^-inch pieces, wash and cook in salted water. Drain, and mix with the beans, chopped onion, pepper, salt and vinegar, when cold, add melted butter or olive oil. , Fish Salad. Take a white fish or trout, boil and dice it, add an equal quantity of lettuce, cabbage or celery. Garnish with tender leaves of lettuce. Serve with mayonnaise dressing. Crab Salad. Boil 2 dozen hard shell crabs for 25 minutes, drain and cool gradually. Remove upper shell and tail, break apart and pick out meat. Place in salad bowl white leaves of crisp lettuce, add the crab meat, and pour over mayonnaise dressing. Garnish dish with the claws and hard boiled eggs cut in rings, watercress added to salad gives a piquant flavor. Fruit Salad. Take an equal quantity of fresh pineapple, and fresh cherries seeded, reserving all juice from the latter. Mix, and place on crisp lettuce, and cover with mayonnaise dressing. Serve immediately. Fresh Fruit Salad. Have an equal amount of diced pineapple, seeded cherries and fresh strawberries. Chill, and place on crisp lettuce. Serve with French dressing. Shrimp Salad. One can of shrimp, 6 tablespoons olive oil, yolks of 4 eggs, 4 teaspoons lemon juice, salt and cayenne pepper. Boil hard the yolks of 2 eggs, and combine with the yolks of 2 unbeaten eggs. Mix eggs until smooth, add oil slowly, with vinegar, lemon juice, when light, add salt and pepper. In winter have as much crisp celery cut in blocks, as there is shrimp. In summer, can substitute crisp lettuce leaves. Place dressing on ice until ready to serve, then combine with the salad. Delmonico Salad. Six small cucumbers sliced very thin, 1 small head of white cabbage (chopped fine), 4 green bell peppers, remove the seed. Cut fine. Put on a flat dish and garnish with slices of fresh tomatoes. Can be served either with a mayonnaise or French dressing. Have all ingredients very cold. Nut Salad.