Blue Ribbon cook book

Boiled Ham—To boil a ham it must first be thoroughly washed and scraped in warm water containing a little Blue Ribbon baking soda; then rinse in cold water. Put it over the fire, skin side upward in the kettle, with water enough to completely cover it; let it simmer slowly 3 or 4 hours, according to size; if it cooks rapidly it will break in pieces. When done, take it from the kettle and remove the skins while hot, leaving on all the fat; stick cloves all over the fat part, and put it into the oven to brown a little, or sprinkle browned bread crumbs over the fat while it is warm. It should be entirely cold before it is cut. Mustard, spiced vinegar, catsup or pickles are used as condiments with this. Headcheese (English Brawn)—The cheeks of pigs’ heads are reserved for salting with the hams and shoulders; the remainder is cut in pieces and soaked over night in salted water; the next morning wash thoroughly and put over the fire in a kettle with just enough water to cover the meat (the cleansed pigs’ feet may be added). Simmer slowly until the bones will easily separate from the meat, then take it up in a pan and pick out every bone; cut the meat into small pieces, season to taste with salt, Blue Ribbon pepper and sifted sage; pour over the broth from the kettle, and put it in a cold place to harden. When cold, remove the fat from the top of the pan, cut in slices and serve with hot or baked mashed potatoes. Curried Mutton—Wipe and cut meat from fore-quarter of mutton in 1 inch pieces; there should be 3 cups. Put in kettle, cover with cold water, and bring quickly to boiling point; drain in colander and pour over 1 quart cold water. Return meat to kettle, cover with 1 quart boiling water, add 3 onions cut in slices, 14 teaspoon Blue Ribbon pepper, and a sprig each of thyme and parsley. Simmer until meat is tender, remove meat, strain liquor, and thicken with 14 cup each of butter and flour cooked together; to the flour add 14 teaspoon curry powder, 4 teaspoon salt, and 14 teaspoon pepper. Add meat to gravy, reheat and serve with border of steamed rice. Many object to the strong flavor of mutton; this is greatly overcome by removing the pink skin and trimming off superfluous fat. Meats 39 Internal Organs Nearly all internal organs as heart, liver, etc., should be soaked 1 hour before cooking. Liver—Calf’s liver is best. Soak in cold water 1 hour, or cut in % inch slices and let stand in boiling water for 5 minutes. Drain, wipe, remove membrane and any veins. To Broil—Sprinkle with salt and Blue Ribbon pepper. Place in a greased broiler and broil 5 minutes, turning often. Serve very hot, seasoning well. Liver and Bacon—Pan broil bacon, use the fat for sauteing the liver, Roll liver in corn meal. Saute in the fat. The liver is cooked sufficiently when it has a fawny brown appearance throughout. To the fat in the pan, add 1 tablespoon lemon juice and 2 tablespoons tomato catsup. Kidney—Lamb kidneys are the most tender. Kidneys spoil readily; if fresh they will have a smooth glossy appearance. Soak 1 hour, peel off membrane, split lengthwise, cut off any bluish portions. Kidneys require to be cooked either for a very few minutes, or for a long period. Stewed Kidneys (Lamb's)—Prepare kidney, add seasonings, saute in a little fat and remove to a hot dish. In the pan put ½ tablespoon finely chopped onion, saute, add 3 tablespoons flour and 114 cups hot stock. Season, add kidneys, reheat and serve. Stewed Kidneys (Beef)—Stew in salted water until done, put on a hot platter, season, thicken and season stock, color with caramel and pour over kidneys. (Kidneys are often used with beefsteak to form a meat pie.) Sweetbreads—Soak in cold water for several hours. Parboil 10 minutes. Drain, remove fatty parts, etc. Cook in any desired way such as sauteed, broiled, creamed, fried, etc.—on toast is most common.