Blue Ribbon cook book

To Egg and Bread Crumb—The best way to make bread crumbs is to rub stale bread through a wire sieve or put through food-chopper, because the crumbs should be very fine. If they are to be used for meat or fish, a little Blue Ribbon pepper and salt can be added; if for sweet dishes, add a little sugar. The eggs should be beaten up lightly; a teaspoon of water to each egg helps in beating it thin. Drip the article that is to be egged and bread-crumbed first in the crumbs to dry it; let it dry a little, then dip it in the beaten-up egg, drain it, and then roll it again in the bread crumbs and let it in the crumbs until it is put in the hot fat. Cracker crumbs may be used. 36 Blue Ribbon Cook Book To Thaw Frozen Meat—Put it in cold water, and do not try to cook it until it is fully thawed. Do not thaw it until just before it is to be cooked. To ascertain whether the thawing is complete, drive an iron skewer through the thickest part of the joint; if there is a core of ice within, it will be distinctly felt by the resistance it offers. Garnishing meat adds much to its appearance. Slices of carrots are suitable for hot or cold boiled beef. Mint is used for hot or cold roast lamb, either with or without parsley. For roast veal slices of lemon are used. For boiled meats or stews, use capers, boiled onions or pickled gherkins. Slices of red beetroot go well on boiled beef or cold meat, and for poultry, fish, cold meats, etc., parsley is very generally used. Creamed Chipped Beef—4 pound dried beef sliced, 3 tablespoons fat, 3 tablespoons flour, 114 cups milk. Make a white sauce of fat, flour and milk. Add beef and season to taste. Serve on slices of hot toast. Beef a la Mode—Use a 4 pound pot roast. Cut thin strips of salt pork or bacon, season with onion juice, chopped parsley, Blue Ribbon thyme, pepper and vinegar. Cut gashes all over the meat and insert bacon strips. Brown 2 onions in 1 tablespoon fat. Put meat in the kettle and add 4 can of tomatoes and enough water to keep from burning. Cover tightly and simmer 3 hours. Vegetables may be added if desired. Mock Duck—Take a good piece of upper round steak, make a dressing as for turkey, and spread it over the steak; roll it up and wind it with a string. Bake it as you would roast beef, but not so long. It can be served hot, or allowed to cool with the string around it, when it can be cut in thin slices. If served cold, garnish with sliced lemon and green parsley. Beef Pot Pie—A good dinner which combines the needed variety of foods in one dish is a beef or mutton stew. 2 pounds of cheap meat, neck of mutton, shin or round of beef, is enough for 4 to 6 persons. Cut the meat in inch pieces, season with salt and pepper, and roll in flour. Put the bones in cold water and heat slowly; when boiling, put in the meat, already browned in the frying pan, with a little hot fat. Add 1 or 2 small onions sliced and fried with the meat, if liked; a stalk of celery, or a 14 cup of strained tomato also give a nice flavor. Simmer 1 hour, then add a medium-sized carrot and turnip, cleaned and cut in 1 inch squares; cook 2 hours, or till the meat is tender; 14 hour before serving put in 6 sliced potatoes. Taste and season more, if liked, and skim all fat from the top; 10 minutes before dinner-time, put in the dumpling and cook without removing the cover. The Dumplings—2 cups of flour, 1 teaspoon of salt, 4 level teaspoons Blue Ribbon baking powder, sifted together and mixed into a soft dough with 1 cup more or less of milk or water. Drop from the tip of a spoon on a piece of meat or vegetable, cover closely and in 10 minutes take up on a hot platter or place around the platter on which the stew is served. Meats 37