2 celery roots 12 lbs. veal 2 lbs. salt pork 3 T. salt 1 t. pepper 3 qts. beans 2 Ibs. salt pork 4 T. salt as 11% qts. milk 34 c. butter VY c. lard 7 qts. flour✪ Vegetable Soup 1 qt. rye meal 1 qt. cornmeal 1 qt. graham flour 3 qts. flour 2 “bisalt 16 c. baking powder 54 c. butter 1% c. sugar 6 eggs 11% c. milk Flour to roll — 4 bay leaves 2 c. potatoes (cooked sep.) 2 qts. tomatoes 4 t. pepper. juice of 2 onions 4 T. chopped parsley 4 T. salt Veal Loaf 6 eggs 14 c. melted butter 3c. crumbs milk to moisten✪ Veal Loaf Baked Beans 1 c. molasses 1 t. pepper 2 onions 4 T. brown sugar✪ Baked Beans Rolls 2 T. salt 4 c. sugar 114 yeast cakes 3c. lukewarm water✪ Rolls Steamed Brown Bread 11% qts. sour milk 114 T. soda 1% T. salt 114 c. molasses✪ Steamed Brown Bread Tea Biscuits 1 qt. milk or more 6 T. butter 6 T. lard✪ Tea Biscuits Doughnuts 214 T. baking powder 16 t. cinnamon V4 t. nutmeg 1 T. salt 1 T. vanilla✪ Doughnuts 20 6 heads lettuce 2 doz. oranges 2 cans pineapple 1 lb. malaga grapes 4 qts. apples 2 qts. celery 34 c. gelatine 1 gal. tomatoes 1 onion 2% T. salt 214 T. powdered sugar Blue Ribbon Cook Book Fruit Salad 1 c. walnuts 2 c. cubed celery 6 bananas 1 qt. salad dressing lf lb. candied cherries✪ Fruit Salad Waldorf Salad 2 c. walnuts 1 qt. salad dressing✪ Waldorf Salad Tomato Jelly 12 allspice berries 1 qt. cold water 1 c. celery 2 c. carrots 1 bay leaf 12 pepper corns✪ Tomato Jelly Snow Pudding 114 boxes gran. gelatine 61% c. sugar 2 c. cold water 2 qts. boiling water 10 yolks of eggs 1 t. salt 2 qts. milk 12 yolk eggs 2 lbs. sugar 5 qts. water Rind of 6 oranges 1 pt. orange juice 2 c. lemon juice 10 whites of eggs✪ Snow Pudding Soft Custard 2 T. vanilla 114 c. sugar 214 qts. milk✪ Soft Custard Custard Ice Cream 4 c. sugar 4 T. vanilla 2 qts. cream✪ Custard Ice Cream Strawberry Ice Cream 3 qts. strawberries 41% qts. cream✪ Strawberry Ice Cream Orange Ice 4 Ibs. sugar Rind of 6 lemons 2 c. lemon juice✪ Orange Ice 21 INTOXICATING LIQUORS AVOIDED In all recipes contained in the department of cookery, which advised the use of intoxicating liquors, we have substituted fruit juices—often using orange or lemon juice. Nothing can excel the unfermented juices of fruits as a flavoring, or for giving a desirable piquancy to various dishes. They make an almost perfect substitute for liquors, and for obvious reasons are much safer for family use. Fruit juice can be easily substituted for liquor in any recipe by those who desire to do so. In fruit cake, 2 tablespoons of molasses is equal to 1 wineglass of brandy or other liquor. Those so dis- posed can substitute molasses for liquor in this way in any such recipe ound 3 in books, magazines or newspapers. A cake thus made will be quite as good as though the liquor was oe ERINCIP AL METHODS OF COOKING . BRoIL1nc—Cooking over a glowing fire.. Direct application of heat. 7 RoASTING—Cooking in anoven........ Application by means of 3. BAKING—Cooking in anoven.......... heated air. 4. BorL1Inc—Cooking in boiling water ..... ‘ 5. STEwING—Cooking for a long time in water rial alge by means below boiling: point.) 2). 4. abo ; 6. STEAMING— (a) Moist—Cooking in steamer....... By contact with steam. ag aie : By heat of steam sur- (b)—Cooking in double boiler........ } pore ner cel 7. FryinG—Cooking in hot fat deep enough|Heat applied by means of to cover food to be cooked........... heated fat. 8. SAUTEING—Cooking in small quantity of PG ELS cakes, assshunsier osc Mae a a eo Heat applied by means of 10. PAN-Brominc—Cooking in frying pan or heated metal. on griddle, with little or no fat....... 11. BrAistinc—A combination of stewing and baking. To cook in a covered dish in the oven with a small amount of liquid. 12. FRICASSEEING—A combination of frying and stewing. 13. To CASSEROLE—To braise in a casserole dish. Thedishisalways taken to the table.

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2 celery roots 12 lbs. veal 2 lbs. salt pork 3 T. salt 1 t. pepper 3 qts. beans 2 Ibs. salt pork 4 T. salt as 11% qts. milk 34 c. butter VY c. lard 7 qts. flour 1 qt. rye meal 1 qt. cornmeal 1 qt. graham flour 3 qts. flour 2 “bisalt 16 c. baking powder 54 c. butter 1% c. sugar 6 eggs 11% c. milk Flour to roll — 4 bay leaves 2 c. potatoes (cooked sep.) 2 qts. tomatoes 4 t. pepper. juice of 2 onions 4 T. chopped parsley 4 T. salt Veal Loaf 6 eggs 14 c. melted butter 3c. crumbs milk to moisten Baked Beans 1 c. molasses 1 t. pepper 2 onions 4 T. brown sugar Rolls 2 T. salt 4 c. sugar 114 yeast cakes 3c. lukewarm water Steamed Brown Bread 11% qts. sour milk 114 T. soda 1% T. salt 114 c. molasses Tea Biscuits 1 qt. milk or more 6 T. butter 6 T. lard Doughnuts 214 T. baking powder 16 t. cinnamon V4 t. nutmeg 1 T. salt 1 T. vanilla 20 6 heads lettuce 2 doz. oranges 2 cans pineapple 1 lb. malaga grapes 4 qts. apples 2 qts. celery 34 c. gelatine 1 gal. tomatoes 1 onion 2% T. salt 214 T. powdered sugar Blue Ribbon Cook Book Fruit Salad 1 c. walnuts 2 c. cubed celery 6 bananas 1 qt. salad dressing lf lb. candied cherries Waldorf Salad 2 c. walnuts 1 qt. salad dressing Tomato Jelly 12 allspice berries 1 qt. cold water 1 c. celery 2 c. carrots 1 bay leaf 12 pepper corns Snow Pudding 114 boxes gran. gelatine 61% c. sugar 2 c. cold water 2 qts. boiling water 10 yolks of eggs 1 t. salt 2 qts. milk 12 yolk eggs 2 lbs. sugar 5 qts. water Rind of 6 oranges 1 pt. orange juice 2 c. lemon juice 10 whites of eggs Soft Custard 2 T. vanilla 114 c. sugar 214 qts. milk Custard Ice Cream 4 c. sugar 4 T. vanilla 2 qts. cream Strawberry Ice Cream 3 qts. strawberries 41% qts. cream Orange Ice 4 Ibs. sugar Rind of 6 lemons 2 c. lemon juice 21 INTOXICATING LIQUORS AVOIDED In all recipes contained in the department of cookery, which advised the use of intoxicating liquors, we have substituted fruit juices—often using orange or lemon juice. Nothing can excel the unfermented juices of fruits as a flavoring, or for giving a desirable piquancy to various dishes. They make an almost perfect substitute for liquors, and for obvious reasons are much safer for family use. Fruit juice can be easily substituted for liquor in any recipe by those who desire to do so. In fruit cake, 2 tablespoons of molasses is equal to 1 wineglass of brandy or other liquor. Those so dis- posed can substitute molasses for liquor in this way in any such recipe ound 3 in books, magazines or newspapers. A cake thus made will be quite as good as though the liquor was oe ERINCIP AL METHODS OF COOKING . BRoIL1nc—Cooking over a glowing fire.. Direct application of heat. 7 RoASTING—Cooking in anoven........ Application by means of 3. BAKING—Cooking in anoven.......... heated air. 4. BorL1Inc—Cooking in boiling water ..... ‘ 5. STEwING—Cooking for a long time in water rial alge by means below boiling: point.) 2). 4. abo ; 6. STEAMING— (a) Moist—Cooking in steamer....... By contact with steam. ag aie : By heat of steam sur- (b)—Cooking in double boiler........ } pore ner cel 7. FryinG—Cooking in hot fat deep enough|Heat applied by means of to cover food to be cooked........... heated fat. 8. SAUTEING—Cooking in small quantity of PG ELS cakes, assshunsier osc Mae a a eo Heat applied by means of 10. PAN-Brominc—Cooking in frying pan or heated metal. on griddle, with little or no fat....... 11. BrAistinc—A combination of stewing and baking. To cook in a covered dish in the oven with a small amount of liquid. 12. FRICASSEEING—A combination of frying and stewing. 13. To CASSEROLE—To braise in a casserole dish. Thedishisalways taken to the table.

Blue Ribbon cook book