Blue Ribbon cook book

Prepare vegetables, cut in small pieces. Cover with boiling hot brine and let stand overnight. Wash with cold water and drain. Mix mustard, flour, and sugar, and vinegar enough to make a smooth paste. Add to remaining vinegar. Cook until it thickens, add vegetables and cook about 20 minutes. Cabbage Relish—-1 quart raw cabbage, cut fine, 1 quart cooked beets, chopped, 2 cups brown sugar, 1 cup grated horseradish, 1 tablespoon salt, 16 teaspoon Blue Ribbon black pepper, 14 teaspoon red pepper, 1 quart vinegar (about). Boil spices and sugar in vinegar, and when cold, pour over vegetables and seal. Rhubarb Relish—1 quart rhubarb, cut in small pieces, 1 quart onions, chopped, 1 pint vinegar, 2 pounds brown sugar, 1 teaspoon each Blue Ribbon cinnamon and allspice, 14 teaspoon cloves, 2 teaspoons salt, 14 teaspoon pepper. Boil all together until thick. Uncooked Relish—4 quarts ripe tomatoes, 3 cups celery, 2 cups onions, i cup green nasturtium seeds, 1 cup grated horseradish, 1 cup sugar, 4 cup salt, 4 cup mustard seed, 2 tablespoons celery seed, 1 tablespoon cinnamon, 1 green pepper, 1 quart vinegar. Chop tomatoes and onions finely, sprinkle with salt, let stand overnight. Drain well. Chop celery and green nasturtium seeds, and green pepper. Mix all together and seal in sterile jars. Let stand several days before using. Crabapple Catsup—3 pounds crabapple pulp from jelly, 114 pounds brown sugar, 44 tablespoon Blue Ribbon cloves, 1 tablespoon Blue Ribbon cinnamon, | pint vinegar, )4 teaspoon salt. Cook slowly until thick. Grape Catsup—Use pulp from grape jelly, and follow above recipe. Tomato Catsup—§8 quarts ripe tomatoes, 2 cups chopped onions. Wash tomatoes, do not peel; cut in small pieces, add onion and cook until soft. Strain, and mash through a sieve. Add to this 4 cup salt, 2 cups sugar, 1 pint vinegar, and 14 to 1 cup Blue Ribbon pickling spice tied loosely in a bag. Cook slowly until thick—about 2 hours. Remove spices and seal. Apple Chutney—1 quart green tomatoes, 18 sour apples, 3 large onions, 1 pound seeded raisins, 2 pounds brown sugar, 2 red peppers, 1144 quarts vinegar, 14 cup salt, 1 tablespoon ginger, 1 teaspoon Blue Ribbon black pepper, 1 teaspoon Blue Ribbon mustard, 1 teaspoon celery seed. Cut tomatoes and onions; sprinkle 2 tablespoons salt over them and let stand overnight. Drain. Chop apples; mix all ingredients and cook slowly until soft. INVALID COOKERY This is a very important subject, and the doctor’s orders should always be followed. Types of Diet are: 1. Liquid Diet—Milk, broths, beef tea, beef juice, strained gruels, strained fruit juice, cream soups, egg-nogs. . Light Diet—In addition to the above, soft-cooked eggs, soft custards, jellies, ice-cream, milk, toast, junkets, cereals. Regular Diet—All foods that are easily digested. Consult the doctor first. to The food should be as varied as possible, for invalids easily tire of the same thing. If the food may not be varied, the mode of serving it may, and a stray flower or a new plate is better than no variety at all. Only as much food as the patient is likely to eat should be taken into the sick room. What remains should be at once removed. Endeavor to give the food most appreciated by the patient, provided it is not injurious. Do not let a convalescent know beforehand what the billof-fare will be, as surprises are often very pleasing to him. Have everything tempting in appearance and daintily served. See that the linen is spotless, and the prettiest china used. Give little food and often. Let the food come at stated times and punctually. Asa rule, patients should not be awakened to be fed. To avoid spilling, fill glasses and cups only to 1 inch from the top. Serve hot foods, hot; and cold foods, cold.