Kentucky receipt book

One cup of cold meat, 3 mashed potatoes, 1 small onion, piece of celery chopped fine, 1 cup of tomatoes, 1 egg, pepper and salt. Mix thoroughly. Bake in muffin rings until brown. Garnish with parsley or watercress. To Broil Ham. Place ham on broiler over hot coals ; cook until crisp ; turn often, pour on melted butter, add pepper. To Com Beef. Make brine enough to cover meat (let it be strong enough to bear an egg), boil and skim well. Add 1 tablespoon of saltpeter and 1 quart of molasses when you remove from the fire ; then stir until thoroughly dissolved. When brine is cold put in the beef. Beef Souffle, Take 2 cups of cold chopped meat, 1 cup of bread cut in small dice, 1 scant cup of canned tomatoes; put layer of meat in bottom of dish, then a layer of the bread and tomatoes, a small pinch of thyme, pepper and salt, and so on until dish is full; pour 1 cup of boiling water over the whole, cook in a hot oven 1 hour. Serve for luncheon. Pot Roast. Take 5 pounds of lean rump roast, wash well. Have 2 tablespoons of butter and 1 onion sliced in kettle, stir until brown, then put in the roast ; sprinkle with^salt and pepper. Cook about 3 hours ; keep it well covered. After beef is seared, turn on other side ; when doniB remove beef and thicken gravy with 1 heaping teaspoon of flour. Stuffed Beef Steak. Beat steak well, then make a dressing with 1 cup of bread crumbs, % teaspoon mace, 1 teaspoon cloves, pepper and salt; mix well and spread over the steak. Roll the steak and tie at each end and in the center; put in a pan, add enough water to prevent burning, also 1 heaping tablespoon of butter, set inside of stove. Baste frequently; when done thicken gravy with 1 tablespoon of bread crumbs, a little pepper and salt. Beef Steak. Have skillet hot with a piece of fat from the steak, then put in the steak, sear on one side, then turn it over and continue to do so until done. Have melted butter, pepper and salt, pour on steak and set in oven a few minutes. Beef a la Mode. Take 3 pounds of lean beef from the rump, put into a pot with a half can of tomatoes, a half teacup of vinegar, not quite a hale teacup of brown sugar, spices of all kinds, 1 turnip, 1 Irish potato, celery tops, chopped fine, pepper and salt to taste. Put on early and let it simmer but do not let it boil. Let it simmer 4 or 5 hours. To Roast Beef. Put the roast in the pan. Dredge with flour, and add pepper and salt; pour in a little water and baste frequently. Stewed Hash. One pint of beef cut in small pieces, some uncooked potatoes cut in dice, a dash of onion, have more meat than potatoes, put in saucepan and cook. When nearly done add 1 teacup of cream, 1 kitchen spoon of butter, with 1 dessertspoon of flour well blended. Cook 10 minutes longer. Boast Shoat. Put pepper, salt and a little minced onion on shoat; put in a pan with a little water and baste frequently. Cook until done. Daubed Boast Beef. Take 3 pounds of rib roast, wash and put in roasting pan with y2 pint cold water, dust meat with pepper and salt. Cook 1% hours, basting often. Half an hour before meat is done, have a daubing made with rolled bread crumbs, season with pepper, salt and onion, moisten with gravy, spread on the roast and return to the oven to brown. Smothered Beefsteak. Wipe steak and place in hot broiling pan, adding 2 tablespoons of water, pepper and salt, and 1 tablespoon of butter. Have a close fitting cover on broiling pan, baste with gravy, cook until done. Serve with fried onions. Scrapple.