Kentucky receipt book

One chicken, 2 tablespoons butter, 1 onion, 1 tablespoon curry powder, 2 ounces sweet almonds, % teaspoon salt, 1 dessertspoon lemon juice, 1½ pint of water. Cook the sliced onion in the butter, but it must not brown. Then add the chicken cut in pieces and sprinkle on the curry powder, stir and cook it 5 minutes. Blanch almonds and pound with a little water ; when fine add remainder of water and grind. Strain this through a cloth and add to chicken with salt and simmer until tender. When ready to serve add lemon juice. Serve with rice. Veal may be prepared in the same way. To Broil Chickens or Birds. Put on chickens, pepper, salt and bits of butter, place in the pan and add a little cold water. Baste frequently and pour over melted butter when ready to serve. Chicken Livers en Brochette. Take 12 chicken livers cut in half. Soak well in salted water 1 hour, then parboil them. Have an equal number of slices of breakfast bacon, cut very thin. Alternate the livers and bacon on a skewer. They are nice broiled on a broiler. Cook in a pan. Do not parboil them. Add a little water to prevent burning and put on bits of butter, pepper and salt. Cook until done. Serve on a hot dish. They are nice served for breakfast. Dressing for Fowls. Take stale bread, roll fine. Have a skillet hot with 1 dessert- ' spoon of melted butter and ^ dessertspoon of lard. When hot add the crumbs, a dash of onion, 5 tablespoons of stock from fowl. Season highly with salt and pepper. To this dressing may be added, 1 pint of raw oysters and cook until done, or 1 pint of pulverized chestnuts may be added. In that case omit the oysters. It requires about 30 minutes for dressing to cook. Smothered Chickens. Take 2 chickens, size of broilers, and prepare in usual way. Put them in pan, flesh side up, dredge with flour, add pepper, salt and 1 tablespoon of butter; put in bits on chickens and % pint of cold water. Set in oven to cook, baste every few minutes with the drippings. If it is too reduced add a little warm water. When half done reverse chickens and continue to baste; cook until tender and a chestnut brown. Serve on a hot platter, pouring over 1 tablespoon of melted butter. Salmi of Duck. Take a pair of wild ducks, using either teal, widgeon or wood ducks. Roast in pan, then cut in small pieces. Remove all bones, crush bones and put in saucepan with trimmings from duck, add 2 wine glasses of sherry, 1 quart of Spanish stock, 1 pint beef stock, 1 bay leaf, 3 cloves, 4 pepper corns, % onion sliced, 1 teaspoon parsley. Cover saucepan and boil gently 1 hour. Strain and add 1 tablespoon butter, juice of % lemon. Have slices of fried bread put on the duck; pour over hot gravy and serve with plum jelly. Teal Duck. Teal duck when roasted has a dressing made with bread crumbs, seasoned with minced onion, celery chopped, pepper and salt. Garnish with watercress. Serve for dinner with grape jelly. Wild Turkey. Wild turkey is preferable to any of the large game birds and is prepared similarly to the domestic turkey. Roast turkey and stuff with boiled chestnuts pulverized or a veal forcemeat or rolled bread crumbs, seasoned with minced onion, butter, pepper and salt, mixed with drippings from the pan. Heat Souffle. Make 1 cup of cream sauce, season with chopped parsley and a dash of onion juice. Prepare 1 cup of chopped chicken or veal and add to sauce. When hot add beaten yolks of 2 eggs, cook 1 minute and set aside to cool. When cool add the stiflSy beaten whites. Bake in buttered pudding dish 20 minutes. Serve at once with champignon sauce. Chicken Panada.