Kentucky receipt book

Cut corn from cob, put in a warm skillet with a little water to prevent burning ; after cooking a while add some bacon grease, pepper and salt ; stir frequently ; cook until done. Stewed Corn. Cut corn from cob, but not too close, then scrape the cob, put in skillet with either warm or cold water; stir often. It can be seasoned with a slice of breakfast bacon, pepper and salt, or omit the bacon, and when done season with 1 tablespoon of butter, pepper and salt. Serve hot. Truffles. Cleanse truffles and cut in thin slices. Put in baking dish, season with butter or salad oil, mace, garlic, parsley, pepper and salt. Bake almost 1 hour. Pour over 1 dessertspoon lemon juice when ready to serve. Escalloped Tomatoes. Peel and slice fresh tomatoes % of an inch thick. Place in pudding dish in layers, season each one with pepper, salt, granulated sugar and bits of butter, and so on until dish is full. Cover with plate and bake. 30 minutes. Remove plate and set in oven 15 minutes. When ready to remove pour over top 4 tablespoons whipped cream and 1 dessertspoon melted butter. Serve immediately. Baked Tomatoes. Slice fresh tomatoes in pieces ^ of an inch thick; butter side and bottom of baking dish. Cover bottom with a layer of bread crumbs, then a layer of tomatoes, bits of butter, a little granulated sugar, pepper and salt and so on until dish is full with tomatoes for top layer. Sprinkle with more bread crumbs, add bits of butter, pepper and salt. Put on cover and set in oven to cook. When done remove cover and brown quickly. Truffles a la Francais. Cleanse truffles by washing in several waters with a brush, then wrap each truffle in buttered paper ; bake in hot oven 1 hour, remove paper, wipe truffles and serve on a hot platter. Okra. One quart of tender okra cut in rings and put in cold salt water for 1 hour. Drain and pick over, put in saucepan with cold water to cover and cook 30 minutes, add 1 tablespoon butter, pepper and salt. Serve hot. Okra may be sliced and cooked with an equal amount of raw sliced tomatoes seasoned with butter, pepper, salt and 1 sweet pepper. Okra Stew. Prepare okra and tomatoes, having 1 quart. Put in saucepan, add % pound ham finely minced and % coffee cup of rice. Before serving add 1 tablespoon butter, pepper and salt. Serve hot. Fried Okra. Prepare 1 quart of okra and cut in slices. Put cubes of fat bacon in frying pan and fry 1 onion, then add okra and fry a chestnut brown. Season with salt and pepper and serve hot. Cabbage With Cream Dressing. Remove outer leaves from one solid white head of cabbage and cut fine. Put in deep hot skillet with 1 pint of boiling water, cover and cook rapidly 15 minutes. Drain off water and add % pint of cream and milk in equal proportion; when it boils add 1 teaspoon of flour moistened with cold milk, salt and pepper. Let come to boiling point and serve. Hot Slaw. Chop 1 head of firm, white cabbage and set aside. Take 1 coffee cup of sour cream, 1 tablespoon of butter, yolks of 2 well-beaten eggs, 1 teaspoon vinegar, a pinch of dry mustard, salt and a dash of cayenne pepper. Put cream in frying pan; as soon as hot stir in lightly with the beaten eggs and season; stir until it thickens. Remove pan from fire, hastily add the cabbage to dressing and mix well. Pour in dish and serve when cold. Rice Patties. Boil 1 pint of rice and when cold add 2 well-beaten eggs and enough sweet milk to make a stiff batter, then add some flour, and 1 kitchen spoon of butter, beat well. Have a skillet with hot lard, and put in a kitchen spoon full at a time ; fry a light brown. Fried Squash.