Blue Ribbon cook book

Vinaigrette Sauce—}4 teaspoon salt, 144 teaspoon paprika, dash of Blue Ribbon white pepper, mixed with 3 tablespoons tarragon or plain vinegar, 6 tablespoons oil, 1 tablespoon gherkins, 1 teaspoon Blue Ribbon parsley, all minced fine. One teaspoon green pepper will be an addition. Tomato Sauce— 4 can of tomatoes or 134 cups fresh stewed tomatoes, 1 slice of onion, 3 tablespoons butter, 3 tablespoons flour, 14 teaspoon salt, lg teaspoon Blue Ribbon pepper. Cook onion with tomatoes 15 minutes, rub through a strainer and add to butter and flour (to which seasonings have been added). Cook together. Currant Jelly Sauce—To | cup gravy made to serve with roast lamb, add 144 cup currant jelly, and 1 tablespoon lemon juice. Maitre d’Hotel Butter—14 cup butter, 14 teaspoon salt, 1 tablespoon lemon juice, 4% tablespoon chopped parsley, 14g teaspoon Blue Ribbon pepper. Put butter in a bowl, and with small wooden spoon work until creamy. Add salt, pepper and parsley, then lemon juice slowly. Horseradish Sauce, No. 1—3 tablespoons grated horseradish, 1 tablespoon vinegar, few grains cayenne, 14 teaspoon salt, 44 cup heavy cream. Beat cream stiff, and add to other ingredients. Horseradish Sauce, No. 2—To one cup medium white sauce add 3 tablespoons horseradish. Sauce Tartare—Put the yolks of four eggs into a saucepan, and add V4 teaspoon salt and 1 teaspoon Blue Ribbon mustard; then add alternately 1 teaspoon each of olive oil and vinegar (adding them very gradually) until it is of the right consistency. Then add 2 tablespoons chopped pickled onion and gherkins. This sauce is often too acid. It does well with fried oysters or fish, or with boiled tongue or codfish. Cranberry Sauce—1 quart of cranberries, 2 cupfuls of sugar and 1 pint of water; wash the cranberries, add the water; stew together in a covered saucepan over a moderate but steady fire, Boil from 5 to 7 minutes, remove from the fire, turn into a deep dish and set aside to cool. If to be kept, they can be put at once into air-tight jars. Or, for strained sauce, 14 pints of fruit should be stewed in 1 pint of water for 10 to 12 minutes or until quite soft, then strained through a sieve, and 34 pound of sugar thoroughly stirred into the pulp; after cooling it is ready for use. Serve with roast turkey or game. Gravy—In any roast pour off all but 14 cup of fat for every 4 cup flour used, cool a little and add flour, 14 teaspoon salt, 144 teaspoon Blue Ribbon pepper. Add 2 cups boiling water slowly, stirring constantly. Boil 3 minutes. Giblet Gravy—Cook the giblets (liver, heart and gizzard) in 3 cups water until tender—about 1 hour. Remove, chop. Brown 1 tablespoon onion in 4 tablespoons fat. Cool, add 4 tablespoons flour, 1 teaspoon salt, 1% teaspoon Blue Ribbon pepper. Stir until smooth. Add stock from giblets: cook 3 minutes, add giblets. 34 blue Ribbon Cook Book MEATS The most important kinds of meat are beef, veal, mutton, lamb, pork, ham and bacon, venison. Poultry includes chickens, turkeys, ducks, geese, etc. Examples of game are wild duck, partridge, etc. The color of meat should be clear and bright. There should be little odor and meat should be firm and elastic to the touch. Meat is valuable chiefly for its protein. fat and ash constituents. As a result of protein digestion, by-products are formed which are hard for the body to dispose of, and so excessive meat eating is often followed by disease. Roasting Wipe, trim, tie or skewer meat into shape. Place on a rack in a pan and place pieces of fat from the meat over it. Rub meat over with salt and dredge meat and pan with flour. Place in the hottest part of the oven to sear the outside and brown the flour; then remove to a lower shelf and reduce the temperature; baste meat every 10 minutes until done, or use a covered roaster.