Blue Ribbon cook book

Baked Rabbit—Cut rabbit up and place in pan of hot water. Simmer about 20 minutes. Remove from water, drain, and sprinkle meat with salt and Blue Ribbon pepper. Dip in flour, egg and crumbs. Place in a wellgreased pan and bake 20 minutes in a hot oven. Baste with bacon dripping. Arrange on platter and pour over it thickened gravy made in the pan in which the rabbit was baked. CARVING POULTRY AND GAME "Let's carve him as a fish fit for the gods, Not hew him as a carcase fit for hounds."—SHAKESPEARE. The carving knife should be well sharpened before being brought to the table. Always try to cut at right angles with the fibres of the meat. The difficulty in carving poultry arises from the awkward shape of the bird, but this may be largely overcome by plunging the fork upright into the very centre of the breastbone, and keeping it there until the carving is done. A second fork will be necessary, especially with a large bird, as a turkey. Fowl—Remove the legs first by passing knife between thigh and body until bone is reached, then thigh is forced back and the joint laid open; then remove leg with the point of knife. In removing the wings, a part of the breast may be sliced away with it, carving close to the ribs, then when joint is reached, bend out wing to expose the joint, then sever with knife. The breast may then be sliced. Roast Turkey is carved the same way, taking care to cut good looking slices without destroying the appearance of the bird. The slices are made in a transverse direction. Roast Goose—Slices are cut off the breast by a downward and outward movement of the knife. The legs and wings are removed in the usual way. Duck is served in the same way as goose, but as the legs are considered best, they are usually the first removed. Canvasback Duck—The breast only is served, and it is sliced after removing the wings. Quail, Pigeons, and other small birds are split lengthwise into halves. 48 Blue Ribbon Cook Book VARIOUS METHODS of COOKING EGGS Eggs are a very valuable food, containing as they do both protein and fat in an easily digested form. Their high iron content makes them especially valuable for children and invalids. Newly laid eggs may be preserved by cold storage or water glass. Other methods practised to some extent, and more or less successfully, are packing the eggs in sawdust, salt, lime, or coating the shell with lard, paraffin or wax. Cold storage and use of water glass are best methods. Always wash eggs before using them. Keep ina cold place. The yolk of an egg may be kept from hardening, by covering the bowl in which it is placed, with a cloth wrung out of cold water, or by covering it with paraffin paper. Soft Cooked Eggs— Place eggs in saucepan and cover with boiling water. Cover saucepan and let stand in warm place from 6 to 8 minutes. Another method is to cover the eggs with cold water and bring to boiling point. Hard Cooked Eggs—Prepare as for soft-cooked eggs but allow to remain in water 45 minutes. Another method is to boil for 15 minutes. Plunge at once into cold water to prevent further cooking and discoloration of yolk. Baked Egg—Butter a ramekin dish, add a layer of buttered bread crumbs, break the egg carefully into this, cover with crumbs and bake in a pan of water in the oven until the white is firm. Eggs may be baked in small tomatoes. Cut a slice from stem end of tomato, scoop out the pulp, slip in an egg, sprinkle with salt and Blue Ribbon pepper, cover with buttered crumbs, and bake. Eggs in Casseroles—Chop cooked spinach and season with butter and salt. Put one tablespoon spinach in each buttered individual casserole, sprinkle with 1 tablespoon grated cheese, and slip into each an egg. Cover each egg with 14 tablespoon cheese. Bake until eggs are set and serve immediately.