Kentucky receipt book

Pare Irish potatoes and put in cold water 1 hour. Cut in blocks, strips or fancy shapes with cutter and dry on a cloth. Drop in a sautoir of hot fat ; when they come to the surface they are done ; put in wire basket to drain, sprinkle with salt. Serve immediately. Sweet Potatoes. Parboil potatoes, then remove skin; slice and put in leaking dish. Take 1 pint of sugar and enough water to moisten them, make into a syrup, pour this over the potatoes and add 1 kitchen spoon of butter ; set in oven ; cook a chestnut brown. When^ ready to brown a few chopped pecans may be sprinkled on top if desired. Potato Balls. Boil potatoes and cream them light, moisten with cream, add butter and salt. Form into balls larger than a walnut. Place balls in pyramid shape on a plate and set in oven to brown. Serve with a fork, without removing from plate. Sweet Potato Souffle. Boil 4 medium size potatoes, mash till smooth. Scald % cupful of sweet milk and 1 tablespoon of butter, mix with the potato and beat until light. Add one at a time the yolks of 4 eggs and beat well. Fold in the whites, turn mixture into a buttered ramekin and bake 20 minutes in a brisk oven. French Fried Sweet Potatoes. Cut in strips, wash in cold water and fry hot in lard. Add a little salt when eating. Potatoes au Gratin. Pare and boil 6 medium size potatoes. When cold cut into slices and put in a baking dish. Melt 2 tablespoons of butter in a saucepan and add same amount of flour and stir until smooth. Let cook a few minutes, then add a cup of milk. Stir and cook until it ^oils. Remove from the fire, stir in the yolks of 2 eggs and 2 heaping tablespoons of grated cheese; add salt and cayenne pepper. Pour this sauce over the potatoes, cover top with a thin layer of bread crumbs and bake in a moderate oven until the potatoes are done and a nice color. Serve in the same dish in which they are cooked. New Potatoes. Wash and scrub, but do not peel; put in boiling salted water; cook rapidly 20 minutes. Pour off water and serve with a cream dressing; they can be served by adding a drawn butter sauce. Another way to serve — Sprinkle potatoes with salt and shake them until the skins crack. Serve on a folded napkin. Old Potatoes. Peel and put in cold water half an hour, then put in kettle of hot water, cook rapidly 20 minutes, mash fine ; add % teacup cream, 1 dessertspoon of butter, pepper and salt. Julienne Potatoes. Select large Irish potatoes, peel and cut into long thin strips; lay in ice water for 2 hours, then dry on a cloth; fry in hot lard When a chestnut brown remove from skillet and put in a wire basket with either cloth or brown paper to absorb the grease. Just before serving set in oven a few minutes to heat. Serve immediately. Fried Cabbage. In boiling cabbage put in a pinch of soda, cook 1 hour, then chop fine and fry in hot grease. Stewed Endive. Take 6 heads of endive, wash and remove green part of leaves, put into boiling water slightly salted. Cook 10 minutes, then drain and chop fine. Put into saucepan with 1 pint of broth, 1 lump of sugar, a dash of salt. Cook endive until tender, then add 1 tablespoon lemon juice, a little butter and fiour blended. When it boils up, it is ready to serve. Baked Mushrooms. Place mushrooms in baking pan, in a moderate oven, season with lemon juice, chopped parsley, salt and peper, baste with butter ; cook about 15 minutes. Make a sauce with 1^ ounces of butter, 1 coffee cup of cream, 1 teaspoon chopped parsley, a dash of cayenne pepper, 1 tablespoon white stock, 1 teaspoon lemon juice. Put in saucepan, stir until thick, but do not let boil. Serve with the mushrooms. Stewed Carrots.