25 qts. milk Custard Ice Cream 2 qts. milk 4c. sugar 12 yolks of eggs 4 ’T. Pure Gold vanilla 2 qts. cream Strawberry Ice Cream 2 Ibs. sugar 3 qts. cream 3 qts. strawberries Orange Ice 5 qts. water 4 lbs. sugar Rind of 6 oranges Rind of 6 lemons ] pt. orange juice 2. culemongjuice $< 6 INTOXICATING LIQUORS AVOIDED In all recipes contained in the department of cookery, which advised the use of intoxicating liquors, we have substituted fruit juices—often using orange or lemon juice. Nothing can excel the unfermented juices of fruits as a flavoring, or for giving a desirable piquancy to various dishes. ‘They make an almost perfect substi- tute for liquors, and for obvious reasons are much safer for family use. Fruit juice can be easily substituted for liquor in any recipe by those who desire to do so. In fruit cake, 2 tablespoons of molasses is equal to 1 wineglass of brandy or other liquor. ‘Those so disposed can substitute molasses for liquor in this way in any such recipe found in books, magazines or newspapers. A cake thus made will be quite as good as though the liquor was used. 11. we 3; LS. 16. . Roasting—Cooking in an oven.. . . Stewing—Cooking for a long time | . Sauteing—Cooking in small quan- he) PRINCIPAL METHODS OF COOKING Bees Ole over a glowing PRM ie flee eas Piet a ea igecCtiiap picaromor leat, -| Application by means of . Baking—Cooking in an oven..... ) heated air. . Boiling—Cooking in boiling water Heat applied by means of i oo é water. in water below boiling point. . . Steaming— (a) Moist—Cookingin steamer. By contact with steam. (b) Dry—Cooking in double\ By heat of steam sur- DOLE T ere maak. Can see J rounding vessel. . Frying—Cooking in hot fat deep Heat applied by means eres to cover food to be ts at pe, Ol col we) Oye! ue Tell et cet fe: ere ver erp bre le) b o'e) @ — Lilve OLanO ted tet. . Pan-Frying—Same as above..... | Heat applied by means 10. Pan-broiling—Cooking in frying of heated metal. pan or on griddle, with little or Opa REN Es ce ere AN tees eee (nat aah Braising—A combination of stew- ing and baking. ‘To cook in a covered dish in the oven with a small amount of liquid. Fricasseeing—A combination of frying and stewing. To Casserole—To braise in a casse- role dish. The dish is always taken to the table. . To Scallop—To bake in a dish— the mixture is always cut small, with liquid, usually sauce, and bread crumbs. The French term is “au gratin.”’ Parbotling—Cooking food parti- ally. Scalding—Heating just below boil- ing point. 20 Blue Ribbon Cook Book SOWRS Soups are of two classes. Soups made with ‘“‘stock,’’ and soups without. To the former class belong bouillon, brown stock, white stock, consommé and lambstock, or mutton-broth. Soups without stocks are classed as cream soups, purées and bisques. The best cuts for stock are: shanks of beef, neck cuts, knuckles of veal. Lower part of round. Any coarse, tough part, is more appropriate, because it con- tains more extractives and more gelatine. A good rule is to allow a quart or a little less of water to a pound of meat. This makes a rich soup. Simmer slowly, and when done, strain through a colander. If a clear soup is desired, it should be strained through a hair sieve or clean towel. All bones, pieces of beef, remnants of fowl, such as chicken and turkey, add a rich flavor to many kinds of soup. Oftentimes bits of meat and the odds and ends of fowl alone make a nice soup, but by adding some fresh meat, a rich flavor is imparted. Meats for soup should always be put on to cook in cold water, and allowed to simmer slowly for several hours in order that the essence of the meat may be drawn out thoroughly.

AI-modernized reading of the original text

25 qts. milk Custard Ice Cream 2 qts. milk 4c. sugar 12 yolks of eggs 4 ’T. Pure Gold vanilla 2 qts. cream Strawberry Ice Cream 2 Ibs. sugar 3 qts. cream 3 qts. strawberries Orange Ice 5 qts. water 4 lbs. sugar Rind of 6 oranges Rind of 6 lemons 1 pt. orange juice 2 cups lemon juice $< 6 INTOXICATING LIQUORS AVOIDED In all recipes contained in the department of cookery, which advised the use of intoxicating liquors, we have substituted fruit juices—often using orange or lemon juice. Nothing can excel the unfermented juices of fruits as a flavoring, or for giving a desirable piquancy to various dishes. They make an almost perfect substitute for liquors, and for obvious reasons are much safer for family use. Fruit juice can be easily substituted for liquor in any recipe by those who desire to do so. In fruit cake, 2 tablespoons of molasses is equal to 1 wineglass of brandy or other liquor. ‘Those so disposed can substitute molasses for liquor in this way in any such recipe found in books, magazines or newspapers. A cake thus made will be quite as good as though the liquor was used. we 3; LS. . Roasting—Cooking in an oven.. . . Stewing—Cooking for a long time | . Sauteing—Cooking in small quan- he) PRINCIPAL METHODS OF COOKING Bees Ole over a glowing PRM ie flee eas Piet a ea igecCtiiap picaromor leat, -| Application by means of . Baking—Cooking in an oven..... ) heated air. . Boiling—Cooking in boiling water Heat applied by means of i oo é water. in water below boiling point. . . Steaming— (a) Moist—Cookingin steamer. By contact with steam. (b) Dry—Cooking in double\ By heat of steam sur- DOLE T ere maak. Can see J rounding vessel. . Frying—Cooking in hot fat deep Heat applied by means eres to cover food to be ts at pe, Ol col we) Oye! ue Tell et cet fe: ere ver erp bre le) b o'e) @ — Lilve OLanO ted tet. . Pan-Frying—Same as above..... | Heat applied by means Pan-broiling—Cooking in frying of heated metal. pan or on griddle, with little or Opa REN Es ce ere AN tees eee (nat aah Braising—A combination of stewing and baking. ‘To cook in a covered dish in the oven with a small amount of liquid. Fricasseeing—A combination of frying and stewing. To Casserole—To braise in a casserole dish. The dish is always taken to the table. . To Scallop—To bake in a dish— the mixture is always cut small, with liquid, usually sauce, and bread crumbs. The French term is “au gratin.”’ Parbotling—Cooking food partially. Scalding—Heating just below boiling point. 20 Blue Ribbon Cook Book SOWRS Soups are of two classes. Soups made with ‘“‘stock,’’ and soups without. To the former class belong bouillon, brown stock, white stock, consommé and lambstock, or mutton-broth. Soups without stocks are classed as cream soups, purées and bisques. The best cuts for stock are: shanks of beef, neck cuts, knuckles of veal. Lower part of round. Any coarse, tough part, is more appropriate, because it contains more extractives and more gelatine. A good rule is to allow a quart or a little less of water to a pound of meat. This makes a rich soup. Simmer slowly, and when done, strain through a colander. If a clear soup is desired, it should be strained through a hair sieve or clean towel. All bones, pieces of beef, remnants of fowl, such as chicken and turkey, add a rich flavor to many kinds of soup. Oftentimes bits of meat and the odds and ends of fowl alone make a nice soup, but by adding some fresh meat, a rich flavor is imparted. Meats for soup should always be put on to cook in cold water, and allowed to simmer slowly for several hours in order that the essence of the meat may be drawn out thoroughly.

Blue Ribbon and Pure Gold cook book