Kentucky receipt book

One cup of cold turkey, 1 cup of bread crumbs, V2 cup cream or milk, 1 teaspoon minced onion, 1 teaspoon chopped celery leaves. Put in double boiler turkey chopped fine with the bread crumbs, onion, celery leaves and milk. Add the mixture to the beaten white of 1 egg, also % teaspoon of salt, %, teaspoon celery salt, Ys teaspoon penner. Cook 15 minutes. Grease 9 molds, line with dried, sifted bread crumbs, then with the timbale mixture, fill with the following : Heat 1 cup of rich milk, melt 1 tablespoon of butter, add 2 tablespoons flour, then the hot milk, a little at a time, stir until smooth, each time milk has been added chop fine and add to the sauce % cup of cooked cold turkey, 1 hard boiled egg and 6 mushrooms ; season with salt, pepper and celery salt; pour in molds; place the cups in a pan of hot water. Bake 20 minutes, turn out on a hot dish and serve with cream sauce. Sauce For Turkey Timbales. Heat 1 cup of new milk and 1 cup of turkey stock; melt 1 tablespoon of butter, % tablespoon of flour, then the hot liquid, a little at a time; season with salt, pepper and celerv salt. Just before serving, add 1 well-beaten egg. Sauce For Timbales. One pint of cream, 1 tablespoon of butter, 1 tablespoon flour; put cream jn double boiler, and when hot add flour and butter well blended. Cook until it thickens. Turn out timbales on each plate, and pour over the sauce while hot. Forcemeat. In preparing forcemeat it is important to know that in case it should be tough, add 2 tablespoonfuls of cream to each half pint of the meat. If too soft, add 1 well-beaten egg to every pint of forcemeat. Chicken Forcemeat. Three eggs, ½ pint of raw chicken, ½ pint of cream, 1 gill bread crumbs, 4 dessertspoonfuls butter, 1 large teaspoonful salt, % blade of mace, black pepper. Chop meat to a pulp and rub through a sieve. Boil cream, bread crumbs and mace until cooked to a smooth paste, which requires about 10 minutes. Remove from fire, add the meat, butter and seasoning, then whites, beaten stiff. Set aside until wanted. This forcemeat may be used for boudins, quenelles or timbales. Panada. Panada is bread crumbs with cream, milk or stock in the proportion of half as much bread as liquid, cooked until a smooth paste. Veal Loaf. Three pounds of veal or beef chopped fine, 1 pound of fresh pork chopped with veal, 3 eggs, 1 teaspoon pepper, same of salt and sage, 8 large crackers rolled fine, V/2 cups of water. Grease pan before putting in mixture. Mix well and bake in moderate oven until done. A little ouioxi may be added. Oream Chicken. One chicken, 3 sets of sweet breads, 1 can of champignons, 1 quart of cream. Boil chicken, sweetbreads and champignons^ and chop them fine as for salad. Beat the cream, thicken with 1 dessertspoon of flour; add 1 teaspoon of onion juice, salt and pepper to taste. Put all the ingredients in a baking dish. Cover the top with bread crumbs and bits of butter. Bake 20 minutes. If preferred sweetbreads may be omitted. Pressed Chicken. Pick the chicken to pieces, used in the clear soup; remove skin, gristle and bone, put through meat grinder. Make a panada of 1 teacup of bread crumbs, the yolk of 1 egg, ^ cup of stock or hot water, salt and pepper to taste; stir until thick as musE, add I kitchen spoon of butter. Let it cool a little then stir in the meat until smooth., Pour into mold, which must have been filled with ice water. Pill the molds 1-3 full with the aspiq. A sprig of parsley may be dropped into this if cool enough. When congealed put in the chicken, pour on the rest of the jelly slowly, so as not to wash off any of the chicken. Let it harden, turn out of molds and serve. Veal Loaf.