Kentucky receipt book

Take 2 ounces of grated cheese, 2 ounces of flour, 2 ounces of butter; mix well together, add a little salt, a dash of cayenne pepper, the yolk of 1 egg and a few drops of lemon juice. Knead well but do not use any water; roll thin on a floured board; cut into small cakes and bake in a hot oven 4 or 5 minutes. They will keep for a month, but it is well to heat them before using. Curd. Pour boiling water on a pan of clabber; let it remain until cool then pour in a colander to drain. A little butter, pepper and salt may be worked in ; just before serving moisten with cream. Cheese Fondu. Soak 1 teacup of bread crumbs in 2 teacups of new milk; stir into this 3 well-beaten eggs, 1 tablespoon of melted butter, ^ teaspoon of salt, ^ teaspoon, of pepper. Before using the milk, dissolve a pinch of soda in a little hot water and stir into it. Add to the mixture % pound of grated cheese. Butter a baking dish and pour the fondu into it. Strew the top with bread crumbs. Bake in a quick oven to a delicate brown. Serve at once in the same dish. Cheese Cakes. Take 1 cup of grated cheese, 2 ounces of butter, 2 ounces of bread crumbs, 1 gill of milk, 1-3 teaspoon of mustard, 1-3 teaspoon of salt, a pinch of cayenne pepper, yolks of 2 eggs, whites of 3 eggs. Crumb the bread, boil it soft in the milk, add the butter, mustard, salt and pepper, cheese, and the yolks. Beat thoroughly. Then stir in wellbeaten whites. Pour into paper cases or well-heated egg cups. Bake 5 or 6 minutes. Serve immediately. Welsh Barebit. One and one-half pounds of cheese, a slice of butter, 1 teaspoon of salt, 1 cup of cream, a little cayenne pepper, 2 dessertspoons of prepared mustard and 1 egg well beaten. Beer may be used instead of cream. Put all in a chafing dish, cook until smooth and serve on square crackers. Macaroni. Make a cream dressing; boil 12 sticks of macaroni in salted water until done, then mix with the cream dressing. Put in a baking dish ; sprinkle bread crumbs and bits of butter on top and bake until a chestnut brown. English Monkey. One cup of sweet milk, 1 cup of New York cream cheese cut in small pieces, 1 egg well beaten, 1 tablespoon of butter, 1 teaspoon Armour's beef extract dissolved in 2 teaspoons hot water, salt and pepper to taste. Prepare on chafing dish ; let it stand for 5 minutes, then serve. Welsh Barebit. One pound New York cream cheese cut in small pieces, 2-3 of a cUp of milk, 1 egg well beaten, 1 teaspoon Armour's extract of beef. Dissolve the latter in 2 teaspoons of hot water. Salt and pepper to taste. Prepare on chafing dish. Welsh Barebit. Grate 1 pound of cheese. Rub the bottom of chafing dish with a clove of garlic; put in the cheese and a lump of butter size of a walnut, 1 tablespoon of tomato catsup, 1 gill of beer or ale. Stir constantly until the cheese is melted. Add % teaspoon of salt and a little cayenne pepper. Turn at once on buttered toast or large crackers heated, and serve immediately. Welsh Barebit. Take ^ pound of fresh cheese, ^^ teacup of cream, 1 teaspoon of made mustard, 1 tablespoon of butter, salt and cayenne pepper to taste. Mix ingredients, stir constantly while cooking, let stand a few minutes after it is done, and serve on square crackers, that have been heated. Welsh Barebit. Half pound of grated cheese, 2 medium-size butter balls, % cup of cream, 2 eggs beaten until very light, salt, cayenne pepper and mustard. Put cheese in chafing dish, when nearly melted add butter, mustard, salt and pepper. When well mixed put in cream, stir until smooth, then add beaten eggs, and cook for a few minutes, stirring all the while. Serve on nicely browned toast dipped in hot milk. TR O O O O \r=^ irS^l I bSr r=^ r=^^CSv O O O O Boned Turkey.