Blue Ribbon cook book

Egg and Potato Scallop—4 hard cooked eggs, 4 cooked potatoes, 2 to 3 cups thin white sauce, seasoning, buttered crumbs, sprinkled on top. Meat Scallop—2 cups cooked minced meat (ham is excellent), 2 cups medium white sauce, 1 cup breadcrumbs, or mashed potato, or rice, seasoning, buttered crumbs. Other Dishes will be found elsewhere. Consult the section on cheese, eggs, and left-over meats. SAVORY HINTS for HOUSEWIVES For centuries spices have played an important role in the art of good cookery. Today, modern cooks, who wish to make their dishes more attractive and appetizing, will appreciate these interesting suggestions: Apple Dumplings—Sprinkle liberally with Blue Ribbon cinnamon, sugar and butter before wrapping in pie crust. . Apple Sauce—Stir in a generous grating of Blue Ribbon nutmeg. . Baked Bananas—Sprinkle liberally with either Blue Ribbon cinnamon, cloves, or mace, or a combination of all three, before baking. Beef Stew—Takes on a banquet flavor when cooked with a small quantity of Blue Ribbon pickling spice. . Boiled Eggs—Are improved by the addition of Blue Ribbon celery salt and Blue Ribbon paprika. . Bread Dumplings—With just the suggestion of Blue Ribbon nutmeg are delicious with fricassee of veal. Brown Betty—Add 14 teaspoon each of Blue Ribbon nutmeg and. cinnamon to 2 cups of breadcrumbs; then follow your usual recipe. . Canned Corn-—Heats up to a fine tastiness with 14 teaspoon Blue Ribbon chili powder, salt, Blue Ribbon pepper and a lump of butter. . Chocolate Desserts—Such as puddings, cakes and pies are improved by adding a pinch of Blue Ribbon cloves. Cole Slaw—Is delicious made with French dressing and the addition ot Blue Ribbon celery seeds. . Corn-on-the-Cob—And other fresh corn dishes get new flavor hy the use of Blue Ribbon paprika as well as of the use of salt and Blue Ribbon pepper. . Cottage Cheese— Mix 2 tablespoons crushed Blue Ribbon caraway seeds into each cup of cheese. Season plentifully with salt and Blue Ribbon pepper. Eaten with rye bread, this is a very Continental supper. . Fish (broiled or fried or baked)—Garnish generously with Blue Ribbon paprika. . Lamb—Either roast or stewed, is improved by a teaspoon of Blue Ribbon marjoram. Pies—Fruit pies get a lift with spice. For apple pies, use Blue Ribbon cinnamon or Blue Ribbon nutmeg; for cherry use a little Blue Ribbon mace; for rhubarb, use Blue Ribbon nutmeg. Pound Cake—Is more fragrant and more delicious when 14 teaspoon of Blue Ribbon mace is added to flavor the dough. Blue Ribbon Cook Book . Salads—Garnish liberally with Blue Ribbon paprika for eye and taste appeal. . Soups—Require rich seasoning. Be generous with Blue Ribbon pepper and Blue Ribbon herbs. . Succotash—Add a few grains of Blue Ribbon nutmeg. . Sweet Potatoes—Mash them and blend them with Blue Ribbon cinnamon, and garnish with Blue Ribbon paprika. . Tomato Juice—Is improved when a pinch of Blue Ribbon mar- joram is added. . Whipped Cream—Whip in 1/2 teaspoon Blue Ribbon cinnamon and 2 teaspoons powdered sugar when using cream to top puddings. and pies. SANDWICHES General Rules: . Bread should be 24 hours old, unless the sandwiches are to be rolled. Any kind of bread may be used, and often brown and white, etc., are used in the same sandwich. . Slice bread as thin as possible and remove crusts for afternoon tea. For school, and mid-day lunches, slice bread 14 inch thick and do not remove crusts. . Save crusts of bread, dry, grate and use for breadcrumbs. . Cream butter before spreading. If sandwiches are shaped with fancy cutters, shape bread before spreading so that no butter will be wasted. . For most sandwiches butter one side only, and put filling on other. Press lightly together.