Arrowroot Gruel—Wet 2 teaspoons arrowroot in cold water or milk. Add )% cup hot water, 14 teaspoon salt, and boil 15 minutes, Add )% to 34 cup milk and 14 teaspoon sugar. Bring to boiling point, strain, and serve. Cereal Jelly—Made like gruel, but use 14 the amount of liquid, usvally water. Strain, let cool and it will jelly. Broiled Beef Juice—Broil 14 pound of round steak 1 or 2 minutes on each side, cut in bits, squeeze out the juice, salt, and serve. Beef Tea—Use )4 pound of round steak cut fine, soak it in 1 cup of water ¥% hour, let it heat in double boiler, strain, salt, and serve. Meat Patty—Scrape a piece of lean beef steak with a knife, holding it with the left hand and scraping from you with the right. This removes the tender meat fibre and leaves the tough connective tissue. Press the former into a thin cake or patty. Put on a thin slice of bread✪ Meat Patty; toast in hot oven. Chicken Broth—One 2-pound chicken, 1 quart cold water, 1 teaspoon salt✪ Chicken Broth. Clean chicken well, cut meat in small pieces, crack the bones. Put in water in double boiler, let stand 1 hour, then cook in double boiler 6 hours. Strain, add salt. Let cook, take off fat, reheat and serve. For making cream soups, custards, junkets, jellies, ice-cream, etc., see other recipes. at 128 Blue Ribbon Cook Book BACHELOR and CAMP COOKERY Regular Home Cookery is based on milk, butter and eggs, and a large majority of the recipes in other parts of this book call for one or more of these ingredients. It very often happens, however, that in “batching” on a remote homestead or elsewhere, one cannot always havea supply on hand, The recipes included in this section are the ‘‘do without” kind, and also include only such dishes as can be cooked if necessary with the most primi- tive utensils. It would open the house-wife’s eyes to see how well one can get along under these conditions when one knows how. It is absolutely necessary, however, that the directions given be followed carefully and exactly. Experience is not essential, but carelessness and inattention to details are sure to result in failure. A bad mess, as Kephart so well says, is sure to follow from (1) a poor fire, (2) too little heat at the start or too much thereafter, (3) handling or kneading dough made from baking powder, (4) guessing at quantities instead of measuring them, or (5) seasoning too much, or too early in the game. Camp Biscuit—4 level cups flour, 1 teaspoon salt, 8 level teaspoons Blue Ribbon baking powder, 2 tablespoons butter, lard or any sweet fat, about 11% cups water.✪ Camp Biscuit Mix the flour, salt and baking powder thoroughly. Rub in the shortening until it is the consistency of fine meal. This is a little tedious, but do not shirk it. Then gradually stir in the water until you have enough to make a soft dough. Do not squeeze or mould the dough any more than is neces- sary, or the biscuit will not be light. Turn on a floured bread board, flour the rolling pin and gently roll dough to 34 inch thickness. Cut biscuits with an empty baking powder tin that has a few holes punched in the bottom. Roll out the remaining fragments of dough and cut in same way. Put biscuits in a greased pan and bake in a hot oven 10 or 15 minutes. Havea few spare dry sticks in reserve with which to replenish fire. Batter Biscuit—Same ingredients as for Camp Biscuit, only use more water to make a thick batter. Drop from spoon into the greased pan. Do not stir batter any more than you can help. Dumplings—If you are going to have boiled meat, or a stew for dinner, make enough extra biscuit dough, as for Camp Biscuit✪ Dumplings, so you can drop small pieces into the pot about 12 to 15 minutes before the meat is done. They make very nice dumplings. If making dumplings separate, omit the shortening and they will be lighter. Drop in a piece of meat to cook to prevent sogginess. Cover well, and do not remove until cocking time is up.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Arrowroot Gruel—Wet 2 teaspoons arrowroot in cold water or milk. Add )% cup hot water, 14 teaspoon salt, and boil 15 minutes, Add )% to 34 cup milk and 14 teaspoon sugar. Bring to boiling point, strain, and serve. Cereal Jelly—Made like gruel, but use 14 the amount of liquid, usvally water. Strain, let cool and it will jelly. Broiled Beef Juice—Broil 14 pound of round steak 1 or 2 minutes on each side, cut in bits, squeeze out the juice, salt, and serve. Beef Tea—Use )4 pound of round steak cut fine, soak it in 1 cup of water ¥% hour, let it heat in double boiler, strain, salt, and serve. Meat Patty—Scrape a piece of lean beef steak with a knife, holding it with the left hand and scraping from you with the right. This removes the tender meat fibre and leaves the tough connective tissue. Press the former into a thin cake or patty. Put on a thin slice of bread; toast in hot oven. Chicken Broth—One 2-pound chicken, 1 quart cold water, 1 teaspoon salt. Clean chicken well, cut meat in small pieces, crack the bones. Put in water in double boiler, let stand 1 hour, then cook in double boiler 6 hours. Strain, add salt. Let cook, take off fat, reheat and serve. For making cream soups, custards, junkets, jellies, ice-cream, etc., see other recipes. at 128 Blue Ribbon Cook Book BACHELOR and CAMP COOKERY Regular Home Cookery is based on milk, butter and eggs, and a large majority of the recipes in other parts of this book call for one or more of these ingredients. It very often happens, however, that in “batching” on a remote homestead or elsewhere, one cannot always havea supply on hand, The recipes included in this section are the ‘‘do without” kind, and also include only such dishes as can be cooked if necessary with the most primi- tive utensils. It would open the house-wife’s eyes to see how well one can get along under these conditions when one knows how. It is absolutely necessary, however, that the directions given be followed carefully and exactly. Experience is not essential, but carelessness and inattention to details are sure to result in failure. A bad mess, as Kephart so well says, is sure to follow from (1) a poor fire, (2) too little heat at the start or too much thereafter, (3) handling or kneading dough made from baking powder, (4) guessing at quantities instead of measuring them, or (5) seasoning too much, or too early in the game. Camp Biscuit—4 level cups flour, 1 teaspoon salt, 8 level teaspoons Blue Ribbon baking powder, 2 tablespoons butter, lard or any sweet fat, about 11% cups water. Mix the flour, salt and baking powder thoroughly. Rub in the shortening until it is the consistency of fine meal. This is a little tedious, but do not shirk it. Then gradually stir in the water until you have enough to make a soft dough. Do not squeeze or mould the dough any more than is neces- sary, or the biscuit will not be light. Turn on a floured bread board, flour the rolling pin and gently roll dough to 34 inch thickness. Cut biscuits with an empty baking powder tin that has a few holes punched in the bottom. Roll out the remaining fragments of dough and cut in same way. Put biscuits in a greased pan and bake in a hot oven 10 or 15 minutes. Havea few spare dry sticks in reserve with which to replenish fire. Batter Biscuit—Same ingredients as for Camp Biscuit, only use more water to make a thick batter. Drop from spoon into the greased pan. Do not stir batter any more than you can help. Dumplings—If you are going to have boiled meat, or a stew for dinner, make enough extra biscuit dough, as for Camp Biscuit, so you can drop small pieces into the pot about 12 to 15 minutes before the meat is done. They make very nice dumplings. If making dumplings separate, omit the shortening and they will be lighter. Drop in a piece of meat to cook to prevent sogginess. Cover well, and do not remove until cocking time is up.

Blue Ribbon cook book