Blue Ribbon and Pure Gold cook book

Pot Roast—(Tough cuts may be used). Wipe meat; sear surface; place in kettle; add 1 cup boiling water and cover tightly. Cook slowly until meat is tender, adding only enough water to prevent burning. Season when done. Serve with brown gravy made from liquid in pan. 34 Blue Ribbon Cook Book Fricasseeing is sautéing and serving with a sauce. ‘Tender meat is fricasseed without previous cooking; less tender meat requires cooking in hot water before re Chicken or rabbit is often cooked this way. Boiling—Plunge the meat into boiling water, which hardens the albumen outside of the meat and keeps the juices in. Cook at this temperatire 10 minutes, then simmer until the meat is tender. By this means much of the juice and flavor is kept in the meat. If the water bubbles it is too hot. All tough meats may become tender if cooked this way. ‘The water should be saved for soup. Time—For meat weighing less than 10 pounds to be cooked in water, allow 20 minutes to the pound and 20 minutes extra. Stewing—The object in stewing meat is to keep part of the juices in the meat and to extract part to flavor the gravy, so some of the meat is put on in cold water, and some browned in the frying pan before adding. Meat for stews should contain some bone and fat. ‘The bone makes the stew gelatinous, and the fat gives the desired richness. Vegetables are used in stews to give flavor and thickening, and herbs and spices season them. By far the best way to cook stews is in the double boiler or the Fireless Cooker; then one can be sure that the temperature never reaches the boiling point. To Egg and Bread Crumb—The best way to make bread crumbs is to rub stale bread through a wire sieve or put through food-chopper, because the crumbs should be very fine. If they are to be used for meat or fish, a little Pure Gold pepper and salt can be added; if for sweet dishes, add a little sugar. The eggs should be beaten up lightly; a teaspoon of water to each egg helps in beating it thin. Dip the article that is to be egged and breadcrumbed first in the crumbs to dry it; let it dry a little, then dip it in the beaten-up egg, drain it, and then roll it again in the bread crumbs and leave it in the crumbs until it is put in the hot fat. Cracker crumbs may be used. To Thaw Frozen Meat—Put it in cold water, and do not try to cook it until it is fully thawed. Do not thaw it until just before it is to be cooked. ‘To ascertain whether the thawing is complete, drive an iron skewer through the thickest part of the joint; if there is a core of ice within, it will be distinctly felt by the resistance it offers. Garnishing meat adds much to its appearance. Slices of carrots are suitable for hot or cold boiled beef. Mint is used for hot or cold roast lamb, either with or without parsley. For roast veal slices of lemon are used. For boiled meats or stews, use capers, boiled onions or pickled gherkins. Slices of red beet root go well on boiled beef or cold meat, and for poultry, fish, cold meats, etc., parsley is very generally used. Meats 35 Creamed Chipped Beef—j pound dried beef sliced, 3 tablespoons fat, 3 tablespoons flour, 15 cups milk. Make a white sauce of fat, flour and milk. Add beef and season to taste. Serve on slices of hot toast. Beef a la Mode—Use a 4 pound roast. Cut thin strips of salt pork or bacon, season with onion juice, chopped parsley, Pure Gold thyme, pepper and vinegar. Cut gashes all over the meat and insert bacon strips. Brown 2 onions in 1 tablespoon fat. Put meat in the kettle and add 4 can of tomatoes and enough water to keep from burning. Cover tightly and simmer 3 hours. Vegetables may be added if desired.