Blue Ribbon cook book

Dry boiled rice is the result of a rapid boiling and careful draining. Like potatoes, rice is rich in starch; if boiled overtime, just a moment too long, it absorbs water and becomes heavy and sodden ; from ten to fifteen minutes is sufficiently long to boil rice. After draining, stand the sieve on a plate in a warm oven until the rice is dry. Whites of eggs fail to beat stiff if they are not perfectly cold, or if they are too old. Fondant fails ‘‘to come’’ when the syrup has not been boiled sufficiently long, or the stirring begins before the fondant is cool. The syrup grains because there has been motion during the boiling. A saltspoonful of cream of tartar, or double the amount of lemon juice, will prevent this mishap. When boiled meat is tough and dry, it has been boiled rapidly, not cooked, as it should be, below the boiling point. All strong-flavored vegetables should be cooked in uncovered vessels. Slightly scorched foods may be much improved by taking the kettle at once from the fire, and setting in a pan of hot water for a moment or two. Of course, any really burned bits should be at once removed. BLUE RIBBON COOK BOOK WEIGHT OF COMMON ARTICLES OF FOOD ALMONDS — 1 cup, chopped=3 ounces. ALLSPICE BERRIES—6 tablespoons = 1 ounce. Beans (dried)—4 cups=1 pound. BREAD CrumBs (dried)—1 cup =2 ounces. BuTTER—2 cups = 1 pound; 2 tablespoons = 1 ounce; size of an egg = YY cup. CELERY SEED—6 tablespoons=1 ounce. COFFEE (ground) — 4½ cups=1 pound; 4 tablespoons=1 ounce. CORNMEAL—1 cup =6 ounces. CORNSTARCH—3 cups=1 pound. CURRANTS (dry)—1 cup =6 ounces. DATES—1 cup=1½ pound. EGGS—10 without shell=1 pound; 8 with shell = 1 pound; 1 unbeaten =3 tablespoons. FIGS—1 cup=½ pound. FLOUR—4 cups=1 pound. LARD—Same as butter. LEMON—Juice of 1 averages 3 tablespoons; grated rind = 2 teaspoons. MEAT—2 cups meat, chopped =1 pound. MACARONI—3 cups=1 pound. MUSTARD SEED—4 tablespoons = 1 ounce. NUTMEG—1 average, grated =5 teaspoons. NUTS—1½ cup=¾ pound (more or less). Oats (rolled)—434 cups=1 pound. ORANGE—Juice of 1 averages ¼ cup. PRUNES—2 cups=1 pound. POTATOES—4 medium =1 pound. RAISINS—2 cups = 1 pound. RicE—2 cups= 1 pound. SALT—2 cups=1 pound. SUET—4 cups = 1 pound. SuGAR (brown)—3 cups=1 pound; granulated—2 cups=1 pound; icing—3 cups=1 pound. TEA—1 cup =2 ounces. MEASURES DasH, PincH, FEW GRAINS, SPECK = 1/16 teaspoon. SIZE OF A NutT=1 teaspoon. SIZE OF AN EGG=¼ cup. 3 TEASPOONS = 1 tablespoon. 1 TABLESPOON averages 1 ounce dry, or 2 ounces liquid. 16 TABLESPOONS = | cup. 1 GILL=¾ cup. 2 Cups=1 pint. 2 PINTs = 1 quart. 4 QuarTs = 1 gallon. 8 QuARTS = 1 peck. 18 Blue Ribbon Cook Book Recipes for Fifty Servings Boiled Coffee 1 Ib. coffee 2 c. cold water 2 eggs 8 qts. boiling water Cocoa 1¾ c. cocoa 5 qts. milk 2 c. sugar 4 qts. boiling water Lemonade 4 c. sugar 8 qts. water 1 qt. water 3 doz. lemons Fruit Punch 2 Ibs. sugar 1 pt. grape juice or tea 8 lemons 1 pt. canned pineapple juice 6 oranges or other fruit juice 6 gts. water 1 pt. strawberries or 1 pt. shredded pineapple cherries 1 qt. water Escalloped Potatoes 6 qts. sliced potatoes 1¼ c. butter 2 qts. hot milk 3 T. salt 4 c. flour juice of 1 lemon Tomato Scallop 6 qts. tomatoes 4 T. salt lg c. sugar ly t. cayenne 1 c. butter 8 c. bread crumbs Cream of Tomato Soup 6 qts. canned tomatoes 6 qts. scalded milk 6 bay leaves 1⅛ c. butter 1 t. peppercorns 1¼ c. flour 2 onions 1 T. baking soda l4 c. sugar salt and pepper to taste Cream of Potato Soup 8 lbs. potatoes 2 c. butter 4 onions 1% c. flour 2 qts. boiling water 6 T. salt \4 c. chopped parsley 1 T. celery salt 10 qts. scalded milk V4 t. cayenne Recipes for Fifty Servings Vegetable Soup 2 shins beef 10 qts. cold water 6 qts. boiling water 2 c. carrots 2 c. cabbage