Kentucky receipt book

Take 1 pint of peanuts and chop tolerably fine. Have white of 1 egg, well frothed, combine with the egg and shape into balls. Place on greased paper in pan and set in oven a few minutes to brown. Sprinkle with powdered sugar. Pecans or English walnuts may be substituted for peanuts SALTED ALMONDS Salted Almonds. One-half pound Jordan almonds, 1-3 cup of Lucca oil, salt. Blanch and dry the almonds. Put the Lucca oil in blazer and when hot put in 1-3 of the almonds and fry until of a delicate brown. Skim from the oil, drain on brown paper and sprinkle with salt . Continue in the same manner with the remaining almonds until all are salted. Salted Almonds. Shell 1 pound of almonds and pour over boiling water ; remove the brown skin and dry well. Put 2 tablespoons butter or 2 tablespoons of olive oil in a pan ; when hot add the almonds, and let remain until a light brown. Stir often, drain on brown paper, and sprinkle with fine salt, and serve. Salted Almonds. Take one pound of almonds, hull and blanch them in boiling water, remove the skin and spread on a dish to dry. Melt one kitchen spoon of butter and stir into it a ^ of a teaspoon of salt. Place the almonds carefully in a stove pan, pour the butter over them, cook until a light brown. Deviled Almonds. One-fourth pound Jordan almonds, 3 tablespoons butter, 2 tablespoons minced capers, 2 tablespoons Worcestershire sauce, % teaspoon paprica, % teaspoon salt. Blanch, dry and cut the almonds into fourths, lengthwise. Melt the butter in blazer and fry almonds until light brown. Mix the capers, Worcestershire sauce, paprica and salt and add to almonds and serve with oysters as soon as thoroughly heated. R[illustration: decorative divider]o Cream of Wheat. One quart of boiling water, % of a cup of cream wheat, 1 teaspoon of salt. Have water boiling in double boiler, stii the wheat in slowly and cook 1 hour. Serve hot with cream and sugar. Leave wheat for 1 hour after it is done and it becomes the consistency of jellv. then serve. Egg-0-See. Heat Egg-0-See in the oven and serve hot with crean . and sugar. Malta Vita. Malta Vita may be heated in the oven and served hot with cream and sugar, or eaten cold with cream and sugar, as it is crisp and of delicate flavor. Cream of Wheat. Prepare according to directions; when done, pour in pudding dish. When cold, cut in slices and fry in butter. Serve f r breakfast. Cracked Wheat. Two cups of cracked wheat, 1 quart cold water, 1 teaspoon salt. Cover wheat with 2 quarts of cold water and soak 6 hour? , then drain off water and put 1 quart of cold water in double boiler ; when it comes to boiling point add the wheat and salt. If water becomes too reduced add hot water. Simmer 3 hours. Serve hot with cream and sugar. Steamed Oatmeal. Allow 1 quart of cold water for each cup of oatmeal and 1 teaspoon of salt. Put in double boiler, over cold water, gradually steam 1% hours after it begins cooking. Serve hot with sugar and cream. Oat Flakes. One quart of boiling water, 1 coffee cup of oat flakes, ^ teaspoon of salt. Have water in double boiler ; when boiling hot gradually sprinkle in the flakes, add the salt and stir frequently. Cook 2 hours and serve with sugar and cream. Shredded Wheat Biscuit. Serve biscuit cold with sugar and cream. 23 (363) Force. Force may be heated in the oven and served with sugar and cream, or Force may be served cold if preferred. Scotch Oatmeal. Take 1 cup of coarse oatmeal, 5 cups of boiling water, 1 teaspoon of salt. Pick over oatmeal carefully and put in double boiler with the hot water and salt. Simmer 9 hours and do not stir after it begins cooking. Replenish with hot water if it becomes too reduced. Serve hot with rich cream and sugar. Oatmeal Oruel.