Kentucky receipt book

Butter a baking dish, put a layer of bread crumbs at bottom, then a layer of peeled and sliced tomatoes, dredge with granulated sugar, add pepper, salt and bits of butter, alternating until dish is full, with tomatoes on top, bread crumbs and bits of butter. Cover and cook until done, then set in oven to brown. Asparagus Omelet. Boil 1 bunch of asparagus until tender. Cut off the tip end, put in pudding dish with 1 teaspoon butter, pepper and salt. Beat 4 eggs separately, combine with 2 tablespoons of cream, 1 heaping dessertspoon of butter, pepper and salt. Pour over asparagus tips and set in oven to cook. Canned asparagus may be used instead of the fresh asparagus. Brown Potato Balls. Mash and season cold-boiled potatoes, roll into balls, place on a buttered plate and put a small piece of butter on top of each and bake in oven a chestnut brown. ' A Boiled Dinner. Take % of a* fresh hog's head, wash well. Put it in pot and cover with cold water in which is dissolved one light tablespoon salt; boil about 2% hours. Replenish with a little warm water if needed, then add 1 head of white cabbage, prepared in usual way, % dozen large Irish potatoes, peeled and cut in slices ^ an inch thick, % pod red pepper. Cook % hour longer over hot oven. Serve all on a meat platter. When cooking cabbage put vinegar in a cup and place on stove and it will destroy all odor. Baked Bananas. Peel bananas and cut in thick slices lengthwise. Pat in baking ' dish, sprinkle over some granulated sugar, cook a chestnut brown. One wineglass of sherry wine may be poured over if desired, then serve. Fried Bananas. Cut bananas in thick slices lengthwise. Sprinkle lightly with flour and fry in melted butter a chestnut brown. Corn Oysters. Take 6 ears tender corn and shave fine with sharp knife. To this add one cup sweet milk, 2 eggs beaten light, salt and pepper. Fry in cakes on hot pan greased with butter. Serve for breakfast. Fresh Peas. Hull peas, put them on in saucepan with a little cold water; cook slowly for more than 15 minutes if the peas are tender ; longer if they are hard. Just before they are done add salt and pepper, a large lump of butter, simmer a few minutes and they are ready to serve. Broiled Tomatoes. Put as many tomatoes as are needed in boiling water; remove the skin, cut into slices, have a skillet quite hot and put in a large lump of butter; sprinkle the tomatoes thickly with flour, a little pepper and salt. Put them in skillet with 1 pint of brown sugar; turn while cooking. Serve very hot. Stuffed Tomatoes. Take 6 tomatoes and 12 mushrooms, 1 tablespoon of chopped parsley, 1 tablespoon of melted butter, 2 tablespoons of bread crumbs, % cup of finely chopped chicken, salt and pepper. Select nice firm tomatoes. Remove a small circular piece from each and take out seed. Cut mushrooms in pieces and mix with chicken ; add other ingredients and fill tomatoes. Set in oven to brown. Baked Apples. Peel apples, then core them; put in baking dish; if not juicy enough add a little water and 1 pint granulated sugar, 1 kitchen spoon of butter; cook a light brown. An acid apple is best for cooking. Stewed Corn. Cut from cob twice, then put in skillet with a little water and a few slices of bacon; stir often and cook until done. Snap Beans. String beans and break in pieces; put in kettle ^4 pound of pork with enough cold water to cover well. Let it cook 1 hour, then add the beans and cook 1 hour longer and they are ready to serve. Tomatoes. Take ripe tomatoes and remove part of the pulp, then drain them and put in some onion juice, chopped parsley and grated bread crumbs. Break an egg in each tomato and set in oven to cook. Serve for tea. Shelled Beans.