Blue Ribbon and Pure Gold cook book

Salmon Box—Line a pan, slightly buttered, with warm steamed rice. Fill the centre with cold boiled salmon, flaked, and seasoned with salt, Pure Gold pepper, and a slight grating of Pure Gold nutmeg. Cover with rice and steam 1 hour. ‘Turn on a hot platter for serving, and pour Egg Sauce around. Canned Salmon—A good way to serve it is to heat it, add Pure Gold pepper and salt to season, and serve on slices of toast, pouring over white sauce. Another way to use canned salmon is to put the can for about 20 minutes in a kettle of hot water, then turn it into a dish and pour on drawn butter, to which finely cut hard-boiled eggs and chopped parsley have been added. Salmon Loaf—1 small can of salmon, 1 cup cracker crumbs, 1 egg, 4 cup sweet milk; small amounts of Pure Gold nutmeg, Pure Gold paprika, salt. Remove bones from salmon, break into small pieces, add well beaten egg, seasoning and cracker crumbs. Bake in a wellbuttered dish for 15 minutes. Serve hot for lunch. SHELL FISH Oysters on the Half Shell—Serve oysters on deep halves of the shells, allowing six to each person. Arrange on plates of crushed ice, with one-fourth of a lemon in the centre of each plate. Oyster Cocktail—6 small raw oysters, § grape fruit, lemon juice, salt. Cut grape fruit in halves, crosswise, remove tough portions, and add oysters seasoned with lemon juice, and salt; chill. Lobster Cocktail—Allow % cup lobster meat, cut in pieces, for each cocktail, and season with 1 tablespoon tomato catsup, 1 tablespoon lemon juice, 6 drops Tabasco Sauce, $ teaspoon finely chopped parsley, and salt to taste. Chill thoroughly, and serve in cocktail glasses. Sautéed Oysters—Clean 1 pint oysters, sprinkle on both sides with salt and Pure Gold pepper. ‘Take up by the tough muscle with fork and dip in seasoned cracker crumbs or cornmeal. Put 2 tablespoons butter in hot frying pan, add oysters, brown on one side, then turn and brown on the other. Pigs in Blankets—Choose large oysters, season with Pure Gold pepper and salt. Wrap each one in a slice of bacon cut very thin, and fasten with a wooden toothpick. Cook in a hot frying pan just long enough to crisp the bacon. Have small pieces of toast ready, put each “‘pig’’ on one, without removing the skewer. Serve at once. Oyster Stew—1 quart oysters, 1 quart milk, 3 tablespoons butter, } cup cracker crumbs, 1 teaspoon salt, } teaspoon Pure Gold pepper. 30 Blue Ribbon Cook Book Remove any shells. Heat milk and butter, add oysters and liquor. Cook until the edges “‘ruffle.”’ Add salt, pepper, and cracker crumbs. Oyster Fritters—Make a batter of 14 cups flour, 2 teaspoons Blue Ribbon baking powder, } teaspoon salt, 1 egg, beaten, % cup milk or oyster liquor. Mix and sift dry ingredients. Beat egg and milk together, and combine mixtures. Beat until smooth. Chop 1 pint oysters, season with 1 tablespoon lemon juice. Add to batter. Fry. Oysters may be left whole if desired. FISH AND MEAT SAUCES AND GRAVY White Sauces— 1. Thin Sauce—1 tablespoon flour, 1 tablespoon butter, 1 cup milk, $ teaspoon salt. 2. Medium Sauce—2 tablespoons flour, 2 tablespoons butter, 1 cup milk, } teaspoon salt. 3. Thick Sauce—3 tablespoons flour, 3 tablespoons butter, 1 cup milk, 3 teaspoon salt. Melt butter, add flour and stir till frothy. Add hot milk and stir constantly until it boils and thickens. Add seasoning. Drawn Butter Sauce—Make as white sauce, using water instead of milk, and twice as much fat. Add half of fat just before serving. ' Egg Sauce—To Drawn Butter Sauce add 2 hard-boiled eggs cut in small pieces. Caper Sauce—To Drawn Butter Sauce add 3} cup capers drained from their liquor. Serve with boiled mutton. Mock Capers—Pick full grown seeds of nasturtiums, which have not turned yellow; wash them, put in a glass jar, add vinegar to cover, and in 7 or 8 days they can be used.