Kentucky receipt book

Take 1 large chicken and fry in butter, with 1 onion chopped finely (prepare chicken day before needed). Pour into a covered dish with the gravy and set away until next day. Then to the chicken add 3 quarts of cold water and cook until done. Remove chicken from kettle; have 2 large spoons of gumbo fille powder; put in cup with cold water, stir until ropy; then add this to the soup and boil. Take 1 quart of large oysters, plump in their liquor, drain on a sieve; add them to gumbo, also the chicken. Have 1 pint of rice well cooked and serve at same time. Oyster Oumbo. To 1 quart of oyster juice add 1 pint of boiling water; boil 10 minutes, then have 2 heaping tablespoons of gumbo fille powder in cup and add to it cold water; stir until ropy. Add to oyster juice and boil 20 minutes, then put in oysters with salt and cayenne pepper. Let come to boiling point and serve very hot. Congealed Bouillon. One knuckle of veal, 3 pounds of lean beef, 1 slice of raw ham, % gallon of water. Wash the meat, then add water and let it simmer more than 1 hour; remove scum. Add the vegetables and seasoning, 1 teaspoon of celery seed or bunch of celery, 1 onion with 14 cloves stuck in it, 3 blades of mace, 2 bay leaves, 1 large carrot, salt to taste. Strain meat from soup and strain second time through a cloth dipped in cold water. Put back in kettle and add ^ box of gelatine that has been dissolved in cold water, the whites of 6 eggs beaten to a froth; also the shells, that have been washed and the juice of 1 lemon. Let come to a boil. Pour in 1 tablespoon of ice water and strain again, adding 1 teacup of sherry wine. Put soup in a bowl; when congealed fill bouillon cups and serve. Mock Turtle Soup. Take 1 quart of soup stock and add to it 1 pint of cooked calf's head, cut in small pieces, cayenne, and black pepper, salt and 1 tumbler of sherry wine. Boil 15 minutes and serve with thin slices of peeled lemon; put 2 slices in each plate and serve very hot. Cream of Celery. Put 1 tablespoon of butter in frying pan ; add 2 stalks of celery cut in small pieces, then add 1 quart good soup stock, pepper and salt. Let boil half an hour. Put through fine sieve and add 1 quart of soup stock; thicken with 2 teaspoons corn starch, dissolved in % teacup of water, add 1 heaping tablespoon of butter and serve. Olaze. Glaze is simply clear stock boiled down to ^ of its original quantity. Put 2 quarts of rich strong stock in saucepan and boil uncovered imtil reduced to 1 pint. Keep in a sealed jar in a cool place. It is excellent for browning meats that have not been colored by cooking. For enriching a weak stock or gravy or adding flavor and consistency to sauces it is excellent. Winter Julienne. One quart brown stock, 1 pint mixed vegetables, i^ teaspoon salt, % saltspoon pepper. IDice the celery, turnips, carrots and a small onion cut in half. Some cabbage coarsely chopped may be added. Cook the vegetables in boiling salt water until tender. Drain them and add to soup a few minutes before serving. Macaroni and tapioca may be similarly prepared and substitued for the vegetables. Summer Julienne. One quart of consomme, 14 c^P cooked onions cut in rings, ^2 cup of cooked peas, % cup of asparagus tips, ^ cup of cooked string beans, salt and pepper. Heat the vegetables, put them into soup tureen and pour over the boiling soup. Serve at once. Velvet Soup. One quart of good stock, 1 coffee cup cream, seasoned to taste. Pour it boiling hot on the beaten yolks of 4 eggs diluted with ^ cup of cream. Reheat and serve at once in bouillon cups. Okra Soup.