Kentucky receipt book

Peel squash and slice % an inch thick and 1 finger long. Wash and dredge with flour, salt and pepper. Put butter and lard in frying pan in equal proportion; add squash and cover with a top; cook slowly almost 30 minutes. This is an excellent way to prepare winter or summer squash. Cymbling Furee. For each pint of stewed cymbling add 1 cup new milk or cream, simmer until thick. Serve hot. Spanish Asparagus. Prepare 1 pound of asparagus and put in porcelain kettle, cover with cold water and add 1 heaping teaspoon salt and boil until tender. Cut off the tender portion and place on a buttered pie pan with 1 tablespoon melted pepper and salt. Beat 2 eggs only enough to break the yolks and pour over the asparagus. Bake 10 minutes in moderate oven. Serve with broiled ham for luncheon. Broccoli Prepare broccoli and cook same as brussel sprouts. Drain, then prepare nearly a pint of yellow Bechamel sauce. Have a slice of buttered toast in a deep platter, put the largest head in the center and the smaller ones around, pour over the sauce and serve. Asparagus. Wash asparagus, skin with a sharp knife and remove the tough end and put in cold water 15 minutes. Arrange in bunches and fasten with band of coarse muslin, put in porcelain kettle, cover with cold water, adding 1 heaping teaspoon of salt; boil about 20 minutes. Drain and serve with Hollandaise sauce or a cream dressing. In serving asparagus on toast it is far better to prepare as many plates as there are covers with the toast and asparagus. Otherwise the dish becomes unattractive after serving one or two guests. Cooked Peaches. Take enough clingstone peaches to fill baking dish, peel them but do not remove the seed; place in baking dish and pour over them a syrup made with 1 pint of granulated sugar, % pint of water, lump of butter the size of an egg; cook until done. Serve hot as a vegetable. Okra. Wash okra and put in saucepan with enough cold water to cover; cook about 20 minutes, then drain off water and season with 1 heaping tablespoon of butter, pepper and salt. Serve hot. Slaw. Take a small head of cabbage, cut very fine. Dressing for it: Two eggs, scant I/2 cup of vinegar, butter size of an egg, 1 tablespoon of sugar, salt and pepper. Stir well, put in double boiler. Remove from fire as soon as it thickens. Pour over cabbage, add 3 tablespoons of cream. Garnish with celery leaves. To Cook Mushrooms. Skin them and put in salt water for several hours. Put on your mushrooms with water and boil 10 minutes. Drain off and add new milk enough to cover them. Add butter, pepper and salt and a teaspoon of flour. Stir well. Jambalaya. One cup of boiled rice, 1 pork sausage, ^ of an onion, ^ cup of stewed tomatoes, % cup of stock, 1 sprig of parsley. Melt 1 tablespoon butter, then add 1 onion and stir until brown; add tomatoes, then stock, 1 saltspoon of paprika and parsley. Fry sausage and cut in small pieces, add sausage and boiled rice. This may be prepared in chafing dish. Baked Tomatoes. Take 1 quart of tomatoes, % cup bread crumbs, 1 dessertspoon butter, 2 tablespoons of sugar. Chop tomatoes and put in baking dish, add sugar, butter, bread crumbs, pepper and salt; mix well. Set on top of range, cook until juice thickens, then set in oven to brown. Scrambled Tomatoes. Put 1 dozen tomatoes in hot water, remove skin and chop fine. Put in saucepan with 1 dessertspoon butter, pepper and salt. Cook until almost done, then add 5 eggs beaten light. Stir same way 3 minutes and serve. Raw Tomatoes. Select firm, smooth tomatoes, peel and cut into thin slices. Chill and serve with vinegar, pepper and salt, or leave whole and serve with a mayonnaise dressing on crisp lettuce. Scalloped Tomatoes.