Kentucky receipt book

Take 2 dozen lemons and % dozen oranges and squeeze them. Then have 1% pounds of granulated sugar and 1 pint of water made into a syrup. Add this to juice and freeze. When frozen remove dasher and let harden, then chop ^ dozen oranges, % dozen bananas, a few strawberries may be added. In winter take 2 bunches of Malaga grapes, wash and remove from the stem, then put sherbet on a flat dish, add the chopped fruit on top and sides of the ice. Put a little powdered sugar over with 1 gill of sherry wine. Serve immediately. Apple Salad. Cut the top from firm red apples and remove some of the pulp. Chop fine and add pecans and celery chopped. Pill the apples with this dressing and pour over a French dressing and put on ice. Before serving pour mayonnaise dressing over them and place on crisp lettuce leaves. Pineapple Salad. One fresh pineapple, 1 coffee cup of shelled pecans, a white mayonnaise dressing. Cut pineapple in blocks and combine with the pecans, left whole. Chill and serve on crisp lettuce on salad plates. Pour over a white mayonnaise dressing. Salad in Jelly. Make aspic jelly and fill bottom of salad dish with the jelly and set on ice. When it stiffens put in the salad dish filled with cracked ice and pour around the jelly until it almost reaches the top and leave to harden. When jelly is hard remove ice from bowl and fill with warm water for a moment, then remove bowl from jelly carefully. Make a salad of chicken, veal, lobster or sliced tomatoes and cut celery or lettuce. Place salad in place where bowl was and cover with remainder of jelly and set on ice. When ready to serve set in warm water a moment and turn out on a salad dish. Serve with mayonnaise dressing. This may be made an attractive border mold and fill center with a salad, mixed with mayonnaise. Chicken Salad. One turkey or 4 hens, yolks of 12 eggs, 16 tablespoons of olive oil, 15 tablespoons of vinegar, 9 tablespoons of ice water, 4 bunches of celery, 4 tablespoons of dry mustard, 1 pint of thick cream, cayenne pepper and salt. Boil turkey or hens; when cold cut into blocks, also the celery. Beat yolks light, add 1 tablespoon of oil and 1 of vinegar alternately until all has been used, then the mustard mixed with vinegar, cayenne pepper and salt. Put this in double boiler and cook until consistency of custard, stirring all the while. When cold add the cream. Mix dressing with turkey and celery; garnish dish with olives and sprigs of parsley. French Fruit Salad. Two oranges, 12 English walnuts, 3 bananas, 1 head lettuce, ^ pound Malaga grapes. French dressing. Peel oranges; remove pulp separately from each section. Peel bananas and cut in ^ inch slices. Remove skin and peel from grapes; break walnut meats in pieces. Mix ingredients, and arrange on lettuce leaves. Serve with French dressing. Cream Dressing. One tumbler of thick sweet cream, yolks of 5 hard-boiled eggs, 1 heaping tablespoon of granulated sugar, 1 tablespoon of dry mustard; mash the eggs well, add the sugar and mustard, then cream, gradually, until well mixed ; thin with vinegar until the consistency of good cream; keep in a self -sealing jar on ice. Serve with tomatoes or salads. Salad Dressing. The yolks of 3 eggs, 1 teaspoon of mustard made into a paste with hot water, juice of 2 lemons, 1 teaspoon of salt, 1 teacup of sweet cream. Cook eggs, mustard and lemon juice in a double boiler until thick ; set aside to cool, then add the cream slowly, little at a time. Place on ice. This is nice served with asparagus salad. Salad Dressing. Yolks of 4 eggs, 1 cup of cream, 1% pints of vinegar, 1 tablespoon of salt, nearly I/2 cup of sugar, 1 heaping tablespoon of mustard, 1 cup butter, I/2 teaspoon of cayenne pepper. Beat eggs light, add sugar, mustard, cream, butter, salt and pepper; stir well, then