Blue Ribbon cook book

Rancid butter may be made edible by melting it in plenty of boiling water and stirring it well. If it is then poured into cold water the objectionable flavor will be gone. A good way to keep butter in camp is to pack it tight in a watertight tin pail, such as a lard pail, covered closely and sunk in a net in the river. If there is no river, keep it in a spring. If there is no spring, bury it in the ground. Butter, if kept in a hot atmosphere, soon spoils. Strong brine will preserve butter for a long time. Weight the butter down so as to keep it covered with the brine. Beverages Fea—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. Ice 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 one 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 five minutes then serve immediately. Never boil coffee. Iced Coffee—Make the same as Iced Tea, but some like cream added first. Omit lemon. Cocoa—For each cup allow 1 teaspoon Blue Ribbon cocoa mixed up with a teaspoon condensed milk, put into a pot of hot water and let it come to a boil. Serve and let each man sweeten to his taste. 134 Blue Ribbon Cook Book Washing Up This is the pet aversion of the cook, but there is no getting out of it, so the thing is to find the easiest and most satisfactory way to go about it. In brief, the art of washing dishes consists in first cleaning off nearly all the grease before using your dishcloth on it, and in using plenty of very hot water. The frying-pan is usually greasiest of all. Pour it nearly full of water, put over the fire and let it boil. Then pick it up, givea quick rinsing motion to empty it, and hang it up to dry itself. Greasy dishes are scraped as clean as possible, washed with scalding water,and wiped. Greasy dishes can even be cleaned without hot water, if first wiped with a handful or two of moss or hay to take up grease. A very dirty pot is cleaned by first boiling in it some wood ashes, or may be scoured out with sand and hot water. Greasy knives and forks may be scoured by simply jabbing them once or twice into the ground. Rusty ones can be burnished by rubbing them with a freshly cut potato dipped in wood ashes. Luncheon and Supper Dishes Baked Beans—4 cups beans, 14 to 34 pound fat salt pork or bacon, 1 teaspoon mustard, 3 to 4 teaspoons salt, 4 tablespoons molasses, 14 teaspoon Blue Ribbon cayenne pepper, | onion. Pick over beans, soak overnight in cold water to cover. Drain; add more water, about 2 quarts, and 14 teaspoon Blue Ribbon soda, if beans are old. Bring to a boil, then simmer until the skins are tender, 1 to 1% hours. Drain. Put in bean pot. Pour boiling water over pork, then scrape rind and cut in strips; bury in top of beans, rind up and exposed. Put the salt, molasses, etc., in a cup, add boiling water, stir well and pour over beans. Add more boiling water to cover. Bake in a slow oven 6 or 7 hours, removing cover during last hour. Baked Beans and Corn—Use half the above recipe, and 1 hour before beans are done add 2 cups corn seasoned to taste. If canned corn is used, ¥ hour will be sufficient cooking.