Kentucky receipt book

Take 2 dozen clams, drain off the liquor. Chop the meat fine. Have saucepan with tight-fitting cover. Put in the bottom of saucepan a layer of bread (not sliced too thick), then clams, butter, salt and pepper ; another layer of bread and clams, butter, salt and pepper; then pour in some of the liquor. Cover closely, set saucepan in kettle of hot water and boil 1% hours. Serve hot. Salt Mackerel a la Femandina. After soaking salt mackerel 12 hours parboil in 2 waters. Saute in chafing dish, with 1 kitchen spoon of melted butter, 2 sprigs finely chopped parsley and a dash of Hungarian pepper ; also a few sweet Spanish peppers. Pike. Cleanse as usual, leaving on head and tail. Place on drainer in fish kettle 4 pounds of fish, 1 even tablespoon salt, 5 pepper corns, 2 sprigs of parsley, % onion sliced, 1 cup of white wine, % carrot sliced thin, 1 pint of water. Cover with a thickly buttered paper and simmer 45 minutes. Prepare a sauce, 1 ounce of butter and 1 tablespoon flour worked to a cream. Add enough gravy from fish to make a white sauce. Beat yolk of 1 egg with same quantity of water, strain, add lemon juice and 1 tablespoon Worcestershire sauce and a little more butter. Slide fish on a hot dish. Garnish with parsley and potato chips. Have sauce in a bowl and pour on fish when serving. Broiled Shad. Take a shad, split through back, scale and remove the backbone, sprinkle with a little salt, rub well with melted butter. Let it stand 10 minutes, then broil over a slow fire for 1½ minutes — on the skin side do not broil too long. Put on a platter, with sprigs of watercress or parsley and sliced lemon. Serve with a good sauce. Sauce for Fish. Take % pint of mayonnaise dressing and add to it 4 olives, 1 gherkin and 1 tablespoon of capers, 1 teaspoon of parsley chopped fine and 1 teaspoon of onion juice. OYSTER To Prepare Oysters for Cooking. Pour ^ cup of cold water over 1 quart of oysters and remove bits of shell. The oyster liquor may be strained and used for soup stew or escallops. Broiled or fried oysters are nicer if parboiled slightly before cooking. Place 1 pint of creamed oysters in frying basket and dip % a minute in kettle of boiling water deep enough to cover them. Drain, dry on a soft cloth and proceed as usual. Oyster Stew. Boil 1 cup of strained oysters, % cup of water, skim and add % saltspoon of pepper, % teaspoon salt, 1 tablespoon butter, 1 tablespoon rolled crackers. When it begins to boil add % cup of cream or milk, stir a moment. Serve in hot tureen. Fricassee Oysters. One quart of oysters, 1% tablespoons of butter, 1 tablespoon of flour, 2 eggs, 1 teaspoon chopped parsley, cayenne, black pepper and salt. Put oysters in colander to drain, blend butter and flour, melt in saucepan, stir until smooth and slightly browned, then add oysters and seasoning, stir for 5 minutes, then add eggs beaten light ; stir continuously, cook about 5 minutes. Serve in hot dish. ^ -■■-— ... ^. ■■_, . I 11 _■--■■- ■■■! ^M. ■■!■ ■■■»ll I I ^^^M— ^ Oysters in Ioe« Have a 10-pound block of ice, scoop out center large enough to contain as many oysters as are required for serving. Place fold of cotton on platter, cover with napkin and spread with bunches of parsley, then place on ice. Put oysters in cavity of ice and garnish edges with parsley and celery tips. Serve in oyster plates with quarters of lemon. Oyster Stew. One quart of oysters, 1 pint of cream, 10 crackers pulverized, 1 tablespoon of butter. Put oysters in saucepan with their liquor. When hot drain well and add to hot cream, also butter and crackers, pepper and salt. Creamed Oysters;