Kentucky receipt book

Wash parsinps, and put on in cold water, cook 20 minutes. When done peel and slice them, then put in baking dish with a few thin slices of breakfast bacon; sprinkle on top a little brown sugar; set in oven about 10 minutes to dry out ; and serve very hot. Rice. Take % teacup of rice and wash 4 times in cold water. Have 2 quarts of boiling water into which sprinkle the rice, and boil for 15 minutes. Remove from fire and pour on it cold water, set on back of range, remove cover and all water will evaporate. If serving with gumbo, do not season with butter. Hominy. Take 1 pint of hominy, soak 6 hours, then put on in cold water ; cook 4 hours, dry out, and add a large lump of butter and salt. Fried Hominy. Put hominy in a skillet with hot lard, turn and fry a chestnut brown. Lye Hominy. Shell large white corn, enough to make 2 quarts and have lye made from wood ashes, which must boil half hour, then add com and cook % hour longer, take out hominy and put it in cold water and husk it. Put on with cold water and cook 6 hours. For Asparagus. Make a white roux, then take 1 pint of water in which asparagus has been boiled ; when smooth add 1 tablespoon of lemon juice, and % teaspoon of sugar. Scrambled Tomatoes. Remove skin from 8 tomatoes, cut and put in a saucepan, add 1 dessertspoon butter, pepper and salt to taste. When tolerably cooked and ready to serve, add 4 well-beaten eggs; allow them to remain 3 minutes, stirring same way. Turn out on a hot platter. Cucumbers. Peel cucumbers and cut in slices lengthwise, boil in salted water until tender. Drain off water, and serve with a cream sauce. Fried Cucumbers. Pare and cut cucumbers in thick slices lengthwise. Wash and dry on a cloth. Dredge with flour ; add pepper and salt. Put 2 tablespoons of butter in frying pan, brown on both sides. Serve hot. Fried Parsnips. Boil parsnips in hot salted water until tender; scrape and cut into long slices. Dredge pieces with flour, fry in hot lard or dripping a chestnut brown. Drain and serve. Parsnips may be boiled and mashed as potatoes, seasoned with butter, pepper and salt, or made in round cakes and fried. Rhubarb. Take 2 bunches of rhubarb ; peel and cut into cubes. Wash in cold water ; put in saucepan with 1 tablespoon of cold water, and 1 heaping pint of sugar. Cook until tender, stirring often ; serve witli meats or as a vegetable. Salsify Patties. Take 2 bunches of salsify ; if tender scrape it ; but if tough peel it, and soak in cold water 1 hour, then put in saucepan with cold water. When half done add a little salt ; when well done mash fine. Season with 1 tablespoon of butter, 2 tablespoons of cream salt and pepper. Make into round cakes, sprinkle with flour, and fry in hot bacon grease, or butter, a chestnut brown. Boston Baked Beans. Put 1 quart of beans to soak at night; next morning drain off the water, put them into a kettle, cover with water, let sinmier until tender ; just before removing from the fire, add 2 tablespoons of molasses, with ^ teaspoon of soda. Then put beans in baking jar, with 1 pound of fat pickled pork. Let bake in a moderate oven until dinner is ready to serve. If pork is not salty, can add a little more salt to the beans. Hot Lettuce. Fry several slices of ham, then remove from skillet. Add a little hot water to gravy with 1 teaspoon of vinegar, a pinch of dry mustard, pepper and salt. Stir a few minutes until hot, add lettuce lightly chopped, and leave for a few minutes to heat, then serve. Potato Puffs.