Blue Ribbon cook book

Tea—Blue Ribbon Red Label is the most economical to use. It is much stronger and goes further than ordinary bulk Tea, but if you like plenty of flavor use Blue Ribbon Orange Pekoe. Use earthenware tea pot, rinse the tea pot with boiling water, put in level teaspoon of Blue Ribbon tea for each cup desired, pour freshly boiling water on the dry leaves, infuse five or six minutes, then serve immediately, add sugar and cream as desired. Iced Tea—Fill glasses almost full of cracked ice, and fill with hot freshly made tea. Serve with sliced lemon and powdered sugar. Coffee—Blue Ribbon Vacuum Packed Coffee is the finest grown, and being packed by latest vacuum process in airtight cans is always fresh and retains all its flavor. Use 1 tablespoon full for each cup desired, pour freshly boiling water on Coffee, do not stir. This makes it harsh and kills the fine flavor. For this reason Coffee is never best made in an electric percolator. Let Coffee stand about 5 minutes then serve immediately. Never boil Coffee. Iced Coffee—Make the same as Iced Tea, but some like cream added first. Omit lemon. Beverages 109 Cocoa—Blue Ribbon is the finest imported Dutch Cocoa, and the most nourishing. 1 tablespoon Blue Ribbon cocoa, 1 tablespoon sugar, % cup water, speck of salt, 1/4 teaspoon Blue Ribbon vanilla. Mix cocoa, sugar, salt and water to a paste, cook smooth. Add to hot milk, and reheat. Add vanilla. Beat till frothy. More or less cocoa and sugar may be used; also more water. A little whipped cream, or marshmallows on top of the cup adds to the attractiveness. Lemonade—Roll the lemons to soften, squeeze the juice. Use 1 lemon, or less, to 1 cup iced water, and 2 tablespoons sugar. Stir until sugar is dissolved. Serve. Lemon Syrup—1}% cups sugar, 1 cup water, juice of 6 lemons and rind of one. Boil sugar, water, and lemon rind 5 minutes. Add lemon juice, strain, cool. Dilute with water to taste, about 2 tablespoons syrup to 1 glass water. The lemon syrup may be bottled, and will keep for several days. Orangeade, No. 1—6 oranges, 1 lemon, 6 tablespoons sugar, 3 cups water. Squeeze oranges and lemon: mix with sugar and water. Strain. Chill. Orangeade, No. 2—Same as above recipe, but use only 1 cup water and make a syrup as explained in Lemon Syrup. Fruit Punch—1 quart boiling water, 1 cup orange juice, 14 cup lemon juice, grated rind of orange and lemon, 2 cups chopped pineapple, 1 to 2 cups sugar. Boil sugar, water, rind and pineapple 5 minutes. Add lemon and orange juice. Strain. Cool. Dilute with about 2 cups iced water. Variations— 1. Add 2 cups of any fruit juice, or part crushed fruit. 2. Add 1 quart ginger ale. 3. Use soda water. 4. Use part cold tea. Raspberry Vinegar—3 pints raspberries, 1 pint cider vinegar, 1 pound sugar to 1 pint juice. Pick over berries, cover with vinegar, let stand overnight. Strain through wet jelly bag, measure, add sugar and boil 15 minutes. Pour into sterilized bottles. Seal. When serving use 3 to 4 tablespoons and fill glasses with iced water. Apple Water—Take tart apples, quarter and core; add \ their weight of sugar, cover with water, and simmer until tender; strain through a jelly bag and cool, add a little lemon juice. The pulp can be used for apple butter, catsup, etc. 110 Blue Ribbon Cook Book Grape Juice—10 pounds blue grapes, 2 pounds sugar, 2 quarts water. Pick over grapes, wash, simmer about 1 hour. Drain overnight in jelly bag. Add sugar and boil 2 or 3 minutes. Seal in bottles and keep in a cool, dark place.