Kentucky receipt book

One pound of fresh mushrooms, 1 pint of water, 1 quart of new milk, ^ pound of butter, 1 tablespoon of flour, 1 cup cream, cayenne pepper and salt. Put on the mushrooms with the water and butter. Boil half an hour. Have the milk boiling and add water from mushrooms, also a roux of 1 tablespoon of flour and 1 tablespoon of butter, salt and cayenne pepper. Before serving add the cream. Put 6 mushrooms in each plate, pour soup over them and serve. Ox Tail Soup. Take 1 ox tail, cut into small pieces and put in soup kettle, add to it 3 pints of good soup stock. Cook 1 hour, then add 1 teaspoon of Worcestershire sauce, pepper and salt, 1 tablespoon of barley and % glass of sherry wine. Boil 1 hour ; skim off grease and serve with sliced lemon in each plate. Cream of Asparagus. Take 2 bunches of asparagus and cook thoroughly, press through a sieve. Have 1 quart of new milk, % teacup of butter, 2 tablespoons of sifted flour. When milk is hot, add butter and flour which must be creamed. Stir well to prevent lumping. Then add asparaglis, salt and pepper. Two bunches of celery may be substituted for asparagus. Macaroni Soup. One quart of brown soup stock, ^ cup macaroni broken in ^ inch pieces, salt and pepper. Cook macaroni in boiling salted water until done, drain and add to stock, which must be heated to boiling point. Season with salt and pepper. Mock Turtle Soup. Have 1 calf's head or 4 veal shanks. Soak more than 1 hour in cold water enough to cover. Wash carefully and put in kettle with 2 gallons of cold water; add 1 tablespoon of cloves and allspice mixed ; they should be in muslin bag. Have 1 onion, 1 carrot, and 1 pint of tomatoes peeled and add to soup; also pepper and salt. When meat is thoroughly done remove from kettle and chop fine. Put back in soup with 2 tablespoons of browned flour made into a paste with cold water. Toast % teacup of brown sugar, and mix with it 1 pint of boiling water, put in soup and stir well. Have in tureen 4 hard boiled eggs, cut in slices, and 2 sliced lemons. Pour in the soup. Add 1 cup of wine if desired. Calf's Head Soup. Take 1 calf's head and cover with cold water. Add 1 tablespoon of salt, let it soak 8 hours and wash well. Then put in a kettle with 5 quarts of cold water, 1 teaspoon of ground allspice, % teaspoon cloves, 1 onion, 1 bunch of parsley, cayenne, black pepper and salt. When meat is thoroughly done, remove from kettle and take out all bones. Chop meat fine and add to it 1 cup of bread crumbs, 1 tablespoon of flour and butter well blended, 1 egg beaten until light; then form into round balls, dip in flour and fry in hot lard. Half an hour before soup is done, add to it 2 kitchen spoons of browned flour, moistened with enough water to make a paste. When ready to serve, put in tureen 3 sliced lemons, the cold forcemeat balls and 4 hard boiled eggs, cut in round slices. Pour in the soup ; add 1 coffee cup of best sherry wine. Bisque of Lobsters. One quart of milk, 1% pounds of lobster, 1% tablespoons butter, 2 tablespoons corn starch, 1 teaspoon salt, 1 saltspoon white pepper, 1 pint of water, a dash of cayenne pepper. Remove meat from lobster and dice, take any tough portions of meat with the bones and put in saucepan, adding 1 pint of cold water; boil 20 minutes, replenishing with more water as it boils out. Dry coral in oven, placing on paper. Boil the milk, add butter, thicken with corn starch, cook 10 minutes; strain broth from the bones and add to milk with the seasoning ; rub through a sieve enough coral to make soup pink. Have lobster and fat in hot tureen and strain in soup. Serve at once. Vary this soup by using 1 pint of stock and 1 pint of milk ; or make forcemeat balls, reserving half of meat, mixing with milk, 2 hard boiled eggs, butter and seasoning, moisten with 1 raw egg, make in balls ; simmer in soup 5 minutes. Oyster Stew.