Kentucky receipt book

— ■■■-■. ^■■— ^- .^ .,,■■■ ■■■■■.■ -^ _, -. - ■■,. ., , ,» ^. ■■■■■_■■ .1 -I - — I -■■ _i. _ ^ , - ■— boil the vinegar and pour boiling hot into the mixture and beat well. If bottled this dressing will keep for some time. Salad Dressing. Two eggs, 1 tablespoon mixed mustard, 1 scant saltspoon salt, butter size of an egg, 3 tablespoons of vinegar, 1 tablespoon of sugar. Beat eggs, add mustard, salt and sugar ; beat well and add the butter melted and vinegar. Set the bowl over boiling water and stir constantly until thick and smooth. Use cold; when ready to serve add 1 cup of whipped cream. Dressing for Salad. One cup rich cream, 1 tablespoon corn starch or flour, whites of 2 eggs, 3 tablespoons of vinegar, 2 tablespoons of olive oil, 2 teaspoons powdered sugar, 1 teaspoon salt, % teaspoon pepper, 1 teaspoon mixed mustard. Moisten corn starch or flour with a little cold milk, heat the cream almost to boiling point, stir in flour or corn starch, boil 2 minutes and add sugar, then remove from fire. Froth the whites and add to cream; when about cold whip oil in cream with swift strokes, but not many; set aside to cool. When cold add oil, pepper and salt. Have 1 pound chicken breast cut in blocks with % pound of crisp celery, combine and chill. Add vinegar to the dressing and pour over salad. Serve at once. This dressing may be served with potato salad, slaw or lettuce. Dressing for Potato Salad or Ham. Break in saucepan 2 eggs, beat well, and to them add 14 teaspoon of chopped onion, 1 teaspoon mixed mustard, % teaspoon sugar, black and cayenne pepper and salt, 5 tablespoons of vinegar. Put mixture in bowl and set in pan of hot water and stir continuously until it begins to thicken, then add lump of butter size of a walnut; stir and pour out to cool. Hollandaise Sauce. One-half a cup of butter, i/^ cup of boiling water, juice of % lemon, yolks of 3 eggs, l^ teaspoon salt, a dash of cayenne pepper. Cream butter, .then add yolks, one at a time, lemon juice, salt and pepper. Put this mixture on double boiler, and beat with an egg beater, until the same begins to thicken, then add gradually the boiling water, beating continuously. When it is like soft custard, serve immediately. French Dressing. Four tablespoons of olive oil, 1 tablespoon vinegar. Take a lump of ice, and beat rapidly, just before it is finished, add salt and cayenne pepper. Set on ice to chill. Dressing. Yolks of 8 eggs beaten until light, 2 heaping tablespoons of butter, 1 teaspoon of dry mustard, 1 tablespoon of granulated sugar, 1 pint of vinegar, pepper and salt. Boil vinegar and pour over the ingredients, stirring well. Put in double boiler and cook until of good consistency. If too thick when cold, add some cream; stir well. Set on ice 1 hour. Before serving mix this dressing with chicken: Make a mayonnaise with 2 yolks beaten until light, 1 pint of olive oil, the juice of 1 lemon, or 2 tablespoons tarragon vinegar. When ingredients are cold, add the oil, drop at a time, then lemon, juice or vinegar. Stir with a silver fork. When ready to serve salad, pour on the mayonnaise. Garnish with stuffed olives. Serve with beaten biscuit or wafers, and cheese balls, French Dressing. One teacup of olive oil, % teacup of vinegar, white pepper and cayenne pepper, and salt to taste. Beat with egg-whipper till very light. Salad Dressing. Yolks of 4 eggs, a little cream, 5 tablespoons of olive oil, 2 spoons of vinegar, pepper and salt to taste. Cream Salad Dressing. Mix % tablespoon mustard, % tablespoon salt, 1 tablespoon sugar, 1 egg slightly beaten, 2% tablespoons butter, % cup of fresh cream, ^ cup vinegar. Put all ingredients in double boiler except vinegar. After it is hot add that slowly, cook until it thickens, then strain and cool. A Cream Dressing.