Kentucky receipt book

Soak ham in cold water about 10 hours, then wipe dry. Make a biscuit dough without shortening ; envelop entire ham, then place in a covered pan with cold water and cook inside of stove; add more water if necessary. Let it cook until the hock gets loose ; it is then done ; set away until next day ; remove the skin carefully ; make a dressing with more than ^ cup of cracker dust, 1 heaping tablespoon of dry mustard, 2 tablespoons of sugar, nearly 1% teacup of vinegar, salt and pepper to taste. Make incisions in ham, press in the dressing ; pour over it % cup of sherry wine. Bake until a light brown. Stuffed Ham. Wash well and put on in cold water; let come to a boil, then pour oflf water and replenish with cold water, and if ham is old pour off water once more and add fresh cold water. Let boil, allowing 20 minutes to the pound. Set away until cold, then skin it; make a dressing with some cold grated biscuit, a dash of onion juice, a little brown sugar, pepper and salt ; mix well. Make incisions, press in the dressing and cover with bread crumbs. Pork Tenderloin. Slice tenderloin and broil on broiler, dredge with flour, add pepper and salt. When done pour over melted butter and serve hot. Liver With Chestnuts. Boil livers from 2 turkeys; when done mash fine, boil 1 pint of shelled chestnuts until soft; blanch and mash to a smooth paste; rub liver and chestnuts through a strainer; season with melted butter, lemon juice, pepper and salt; spread on thin slices of bread. Heart. Soak heart in salt water, then stuff with 1 heaping tablespoon of bread crumbs, seasoned with melted butter, onion juice, thyme, salt and pepper. It can be larded with slices of salt pork. Turn several times. Kidneys Stewed. Take 2 pairs of lamb's kidneys, split in two, trim sinews and fat from inside; cut in small pieces, put in stew pan, cover with cold water and have it come to boiling point; repeat this 3 times, put 1 tablespoon of butter in frying pan ; stir well until a nice brown ; add 1 tablespoon of flour. Cook 3 minutes, then add % pint of stock or boiling water. Stir until it boils, then add 1 tablespoon of Worcestershire sauce, 1 tablespoon of mushroom catsup, salt and pepper and the kidneys. Let them get hot, add 1 wine glass of sherry wine. Serve immediately. To Boil Pigs Feet. Put 1 set of feet in enough cold water to cover them. When half done add 1 tablespoon of salt. They require about 3 hours to cook. Spare-Bib. Wash meat and sprinkle on pepper and salt, then put in roasting pan; pour in 1 pint of cold water. Baste frequently. Cook until done. Baked Spare-Bib. Take 3 pounds of sparerib, wash it and dust with pepper and salt. Put in roasting pan with 1 pint of cold water, baste frequently. It requires about 1 hour and 15 minutes to cook. Half an hour before it is done put in about 5 Irish potatoes cut in thick slices and brown in the gravy. Serve around the meat or in separate dish. Boiled Spare-Bib. Wash rib, dust with pepper and salt; put in kettle and cover with cold water; have on close-fitting top. Fifteen minutes before it is done drop in some dumplings with a spoon and boil rapidly. Prepare dumplings according to the recipe for boiled backbone. Spare-Bib Pie. Boil 2 pounds of sparerib until done; remove bones and dice the meat. Add 1 tablespoon butter, pepper and salt, put in a raw paste, have top on pastry. Cook a chestnut brown. Pickle for Pork. Four gallons of water, 1% pounds of sugar, 6 pounds of salt, 2 ounces of saltpeter ; boil and skim. When cold pour over pork. Pickled Piffs Feet. After cooking feet done place in a jar, cover well with vinegar and tie up securely; put a plate on top to weight them and keep down in vinegar ; they can then be dipped in batter and fried. Will keep a long while. Pigs Feet — Cream Dressing.