Blue Ribbon cook book

Cream of Tomato Soup—2 cups tomatoes, 1 teaspoon sugar, 4 teaspoon Blue Ribbon soda, 3 tablespoons butter, 3 tablespoons flour, 3 cups milk, seasoning. Cook tomato and sugar for a few minutes. Rub through sieve, and add soda to neutralize acid in tomatoes. Add slowly to white sauce made of milk, flour and butter. Have tomatoes and white sauce at same temperature or soup may curdle. Serve immediately. Vegetable Puree—4 cups diced, fresh vegetables, 1 small onion, sliced, 1 tablespoon salt, 44 teaspoon Blue Ribbon pepper, 2 tablespoons fat, 9 cups water. Put everything except the fat into the kettle. Simmer until tender. Press through sieve, add fat, reheat and serve. Soup stock may be used instead of all or part of the water. 26 Blue Ribbon Cook Book Split Pea Soup—Puree—1 cup dried split peas, 2 quarts cold water, 1 pint milk, 44 onion, 2 tablespoons butter, 2 tablespoons flour, 114 teaspoons salt, ¥g teaspoon Blue Ribbon pepper, 2 inch cube fat salt pork. Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer 3 or 4 hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt, and pepper. Dilute with milk, adding more if necessary. The water in which a ham has been cooked may be used; in such case omit salt. Note—Always use Blue Ribbon white pepper instead of black for cream soups and sauces. Oyster Bisque—1 quart oysters, 1 quart milk, 3 tablespoons butter, 14 cup cracker crumbs, 1 teaspoon salt, 44 teaspoon Blue Ribbon pepper. Remove any shells; cook oysters in their own liquor until the edges curl (about 5 minutes), drain, chop fine or pound to a pulp. Vegetable Chowder—!4 cup diced salt pork or bacon, or 3 tablespoons fat, 2 cups diced potatoes, 1 cup diced turnip, 1 cup diced carrot, 1 mediumsized onion, minced, 2 medium-sized tomatoes, 1 cup minced celery, or 1 tablespoon dried celery leaves, or Blue Ribbon celery salt. Cook the pork until brown, and brown the vegetables in the fat. Cover them with boiling water, add the salt, and cook them until tender. Add 1 quart of hot milk. Season further with salt and Blue Ribbon paprika if desired. Corn Chowder—For corn chowder, follow the directions for vegetable chowder, omitting the turnip and carrot. Use 2 cups of corn, either canned or fresh, and 1 cup of diced potato. Fish Chowder— Make a vegetable chowder, and add 1 cup of flaked cooked fish. Codfish may be used successfully. If salt fish is used, wash and soak it in coid water for 1 hour. Add it to the chowder, allowing 10 minutes to beat it thoroughly. Do not boil the chowder after the fish is added. OS See FISH To be eatable, they should be perfectly fresh, the eyes clear, the gills red, the scales bright, the flesh firm and free from any unpleasant odor, and to secure the best flavor should be cooked as soon as possible after leaving the sea, river or pond. They should be scaled and cleaned as soon as they come home from the market, washed quickly without soaking, removing all the blood. Sprinkle salt on the inside and put in a cold place until wanted. Fish pal The favorite modes of cooking fish are boiled, baked, broiled and panfried. Steaming fish is excellent, but it is not generally known that fish can be prepared this way. CUTS OF FISH 1. A Steak—This is a slice about 34-inch thick, and is always cut from good-sized fish. 2. A Fillet is a piece of fish from which skin and bone have been removed. 3. A Turban is a steak boned and skinned, and served in a round, compact form. To Skin a Fish—Cut a narrow strip along the backbone, using a sharp knife, and removing the fin on the back; then run up the knife through and under the bony part of the gills and peel the skin off backwards toward the tail, holding the bony part of the gills with the thumb and finger; then peel off the skin from the other side in the same manner.