Kentucky receipt book

Sandwich. Mince fine, boiled or roasted chicken; also some almonds or roasted peanuts. Trim the crusts from thin slices of bread, and cut in fancy shape. Butter, and put a layer of chicken, and spread over it a Mayonnaise dressing, then a layer of minced nuts. Serve for luncheon or tea. Olive Sandwich. Take 1 pint of olives, remove the seed, and chop meat fine ; then mix with a rich Mayonnaise dressing; spread on thin slices of buttered bread. Serve for luncheon. Anchovy Sandwiches. Rub yolks of 4 hard boiled eggs, to a paste ; moisten with melted butter, and season with anchovy essence. Have bread sliced thin and buttered, then spread with the paste. Pate De Foie Gras Sandwiches. Cut thin slices of bread, and butter lightly, spread with pate de foie gras. Serve for luncheon. Bye Bread Sandwich. Cut fresh rye bread in thin slices, and place between thin slices . of Sweitzer cheese, having it lightly spread with butter and mixed mustard. Salmagundi Sandwich. Have thin slices of bread toasted, trim off the crust, butter and spread with potted ham ; then minced pickle cut in thin slices ; cooked asparagus tips at each corner, and slices of chicken breast. Cover with a boiled salad dressing; garnish with shredded olives. Serve cold. For Sandwiches. Use potted ham or any other potted meat ; spread with a mayonnaise or mustard dressing on thin slices of bread. Boiled Sandwich. Cut thin slices of fresh bread, remove crust, and spread with chopped ham and lettuce ; a mayonnaise dressing may be combined with it. Use minced chicken or goose livers similarly prepared. Roll the sandwich and wrap in a damp napkin until ready to be served. VEGETABLES Chicago Potatoes. Take 6 good-size Irish potatoes, wash and boil in jackets until half done. Remove and set aside to cool, then cut in blocks. Put 1 pint of cream and milk mixed in double boiler, add the potatoes, 1 tablespoon butter and 1 tablespoon flour well blended, and salt. Set on back of range 20 minutes, then put in baking dish. Sprinkle toasted bread crumbs on top, and bake 20 minutes. Serve for luncheon or tea. Baked Sweet Potatoes. Parboil 4 large sweet potatoes until done, then mash fine and cream with 1 tablespoon butter, pile on plate and set in oven to brown. . Cheese Potatoes. \ Take 6 Irish potatoes, cut in blocks, and put in baking dish. Cover with cold water, and set on top of range, and let cook until done. Then drain oflE water, and put potatoes in baking dish with % teacup milk. Add salt, sprinkle grated cheese on top, set in oven and brown lightly. ' Potatoes Cooked ITI^th Meat. Slice Irish potatoes in tolerably thick slices. Put on and boil j until half done. Then drain off water, and put in pan with roast beef, sparerib, or backbone, and bake a chestnut brown in the gravy. Potato Filletsl Select long potatoes, pare, and cut into fillets % of an inch square, and drop into icewater. Then partially cook in deep boiling fat. Eemove and drain. Bring the fat to boiling point again, drop in the fillets and cook until done. Serve hot. Fried Potatoes. Pare potatoes, cut in long thin slices, drop in cold water. Cook in hot fat. When almost done, remove with a skimmer, drain and return to fat, which must boil up once more ; leave for a minute and they are done. Shoe String Potatoes. Pare potatoes, cut in thin narrow strips, put in cold water 1 hour. Dry on a cloth and fry in hot fat a straw color. (128) ^ 11 I. I ^^— 11 ^-^^M I .^m I I I Ml M . ■■»■■■■■ I I ^m M^^i^MM^^^^^^^^^— ■— — — ^^^■■^^^^■^■^a^^— ^M Potatoes a la Neige. Prepare potatoes as for mashed potatoes. Cream until free of lumps, add butter. Press through sieve into heated dish. English Potatoes.