Scrapple—This can be made of odds and ends of fresh meat, such as would be used for soups—pigs’ heads and feet, beef shanks and trimmings. Boil the meat with sufficient water to cover it well, until the meat separates from the bones; then take it up, remove the bones, cut or chop the meat finely, and return it to the broth; add salt, pepper and Blue Ribbon herbs if liked. Let it boil up again and stiffen with corn meal to make a stiff mush, and cook it thoroughly, Put it in pans to solidify, and when cold, cut off in slices and fry in salt pork fat dripping, or sausage fat. Finely minced remnants of any kind of cold meats, with the gravy, can be utilized in the above manner, instead of the fresh meat. Creamed Ham—Make a white sauce of 2 tablespoons butter, 2 table- spoons flour, 1 cup milk, 1% teaspoon salt, and 14 teaspoon Blue Ribbon pepper. Add 1 cup minced cooked ham✪ Creamed Ham. Serve on toast. Mushrooms browned first in the butter add greatly to the flavor. Corned Beef Hash—1 cup chopped corned beef, 1 cup chopped boiled potato, 1 tablespoon chopped onion, 4% teaspoon Blue Ribbon pepper, 1 tablespoon fat. Brown onion in fat, add other ingredients and heat. Vegetables and Accompaniments TO SERVE WITH DIFFERENT MEATS AND FISH - Beef, Corned—Potatoes, cabbage, carrots, beets, parsnips, turnips, pickles. bed 2. Beef, Roast—Potatoes, beets, beans, macaroni, boiled rice, squash, turnips, or any vegetables that are in season; horseradish, mush- room sauce, Yorkshire pudding. 3. Beefsteak—Same as roast beef. 4. Boiled Beef—Potatoes, onions, carrots, turnips, parsnips, dumplings. oi . Chicken, Boiled—Potatoes, boiled rice, parsnips, tomatoes, turnips; currant jelly; cranberry, celery or oyster sauce; dumplings. 42 6. 7. i) 10. 11. 12 13. 14 15 16. 17 Blue Ribbon Cook Book Chicken, Roast—Potatoes, beans, beets, celery, corn, cauliflower, squash, and any vegetable in season; currant, or other acid jelly. Duck—Potatoes, corn, beans, onions, boiled rice, squash, apple sauce. Goose—Potatoes, beans, baked macaroni, onions, boiled rice, squash, turnips; apple sauce; giblet gravy. Turkey—Potatoes, beans, corn, parsnips, onions, sweet potatoes, squash, tomatoes, turnips; cranberry, plum, currant, or other acid jelly; sausage dressing. Game—This requires an acid jelly, while potatoes, tomatoes, spinach, and salads are appropriate. Fish, Baked—Beans, corn, lettuce, mashed potatoes, sweet potatoes, squash; drawn butter or Hollandaise sauce. Fish, Boiled—Potatoes, squash, turnips, tomatoes, horseradish; lemon, tomato sauce, or tartar sauce. Fish, Fried—Cucumbers, potatoes, squash, tomatoes; horseradish, sauce tartare. Lamb, Roast—Potatoes, string beans, corn, spinach, green peas, asparagus, cauliflower, squash, turnips, mint sauce; pickles. Mutton—Potatoes, baked macaroni, onions, parsnips, turnips, squash ; currant jelly, mint sauce, pickles. Pork, Roast—Onions, boiled rice, potatoes, sweet potatoes, tomatoes, squash; apple sauce or fried apples. With Pork Sausage serve fried apples or apple sauce. - Sweetbreads—Peas, asparagus, cauliflower, tomatoes, macaroni, and cheese. Veal— Potatoes, asparagus, horseradish, parsnips, cauliflower, spinach, sweet potatoes. Venison Roast—Onions, potatoes (mashed), squash, turnips; currant or other acid jelly. 9 S@> POULTRY AND GAME Of the birds we use for food, fowl and chicken, turkeys and tame ducks and geese are classed together as poultry; quail, part- ridge, grouse, wild ducks and geese, and other wild fowl being classed as game. Food Value—The flesh of ducks and geese like pork, is so fat that it is not easily digested. Poultry and Game 43 The light meat from the breast of poultry is very tender, but not so well flavored as the leg.

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Scrapple—This can be made of odds and ends of fresh meat, such as would be used for soups—pigs’ heads and feet, beef shanks and trimmings. Boil the meat with sufficient water to cover it well, until the meat separates from the bones; then take it up, remove the bones, cut or chop the meat finely, and return it to the broth; add salt, pepper and Blue Ribbon herbs if liked. Let it boil up again and stiffen with corn meal to make a stiff mush, and cook it thoroughly, Put it in pans to solidify, and when cold, cut off in slices and fry in salt pork fat dripping, or sausage fat. Finely minced remnants of any kind of cold meats, with the gravy, can be utilized in the above manner, instead of the fresh meat. Creamed Ham—Make a white sauce of 2 tablespoons butter, 2 table- spoons flour, 1 cup milk, 1% teaspoon salt, and 14 teaspoon Blue Ribbon pepper. Add 1 cup minced cooked ham. Serve on toast. Mushrooms browned first in the butter add greatly to the flavor. Corned Beef Hash—1 cup chopped corned beef, 1 cup chopped boiled potato, 1 tablespoon chopped onion, 4% teaspoon Blue Ribbon pepper, 1 tablespoon fat. Brown onion in fat, add other ingredients and heat. Vegetables and Accompaniments TO SERVE WITH DIFFERENT MEATS AND FISH - Beef, Corned—Potatoes, cabbage, carrots, beets, parsnips, turnips, pickles. bed 2. Beef, Roast—Potatoes, beets, beans, macaroni, boiled rice, squash, turnips, or any vegetables that are in season; horseradish, mush- room sauce, Yorkshire pudding. 3. Beefsteak—Same as roast beef. 4. Boiled Beef—Potatoes, onions, carrots, turnips, parsnips, dumplings. oi . Chicken, Boiled—Potatoes, boiled rice, parsnips, tomatoes, turnips; currant jelly; cranberry, celery or oyster sauce; dumplings. 42 6. 7. i) 10. 11. 12 13. 14 15 16. 17 Blue Ribbon Cook Book Chicken, Roast—Potatoes, beans, beets, celery, corn, cauliflower, squash, and any vegetable in season; currant, or other acid jelly. Duck—Potatoes, corn, beans, onions, boiled rice, squash, apple sauce. Goose—Potatoes, beans, baked macaroni, onions, boiled rice, squash, turnips; apple sauce; giblet gravy. Turkey—Potatoes, beans, corn, parsnips, onions, sweet potatoes, squash, tomatoes, turnips; cranberry, plum, currant, or other acid jelly; sausage dressing. Game—This requires an acid jelly, while potatoes, tomatoes, spinach, and salads are appropriate. Fish, Baked—Beans, corn, lettuce, mashed potatoes, sweet potatoes, squash; drawn butter or Hollandaise sauce. Fish, Boiled—Potatoes, squash, turnips, tomatoes, horseradish; lemon, tomato sauce, or tartar sauce. Fish, Fried—Cucumbers, potatoes, squash, tomatoes; horseradish, sauce tartare. Lamb, Roast—Potatoes, string beans, corn, spinach, green peas, asparagus, cauliflower, squash, turnips, mint sauce; pickles. Mutton—Potatoes, baked macaroni, onions, parsnips, turnips, squash ; currant jelly, mint sauce, pickles. Pork, Roast—Onions, boiled rice, potatoes, sweet potatoes, tomatoes, squash; apple sauce or fried apples. With Pork Sausage serve fried apples or apple sauce. - Sweetbreads—Peas, asparagus, cauliflower, tomatoes, macaroni, and cheese. Veal— Potatoes, asparagus, horseradish, parsnips, cauliflower, spinach, sweet potatoes. Venison Roast—Onions, potatoes (mashed), squash, turnips; currant or other acid jelly. 9 S@> POULTRY AND GAME Of the birds we use for food, fowl and chicken, turkeys and tame ducks and geese are classed together as poultry; quail, part- ridge, grouse, wild ducks and geese, and other wild fowl being classed as game. Food Value—The flesh of ducks and geese like pork, is so fat that it is not easily digested. Poultry and Game 43 The light meat from the breast of poultry is very tender, but not so well flavored as the leg.

Blue Ribbon cook book