The blue ribbon cook book

r-? THE COOKB F r BENEDICT ALBERT R. MANN LIBRARY Cornell University Gift of Thomas Bass s^-'- ¥ From Home Bakings, by Edna Evans San Francisco, 1912. 3 1924 090 The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924090141437 THE BLUE RIBBON COOK BOOK BEING A SECOND PUBLICATION OF "ONE HUNDRED TESTED RECEIPTS," TOGETHER WITH OTHERS WHICH HAVE BEEN TRIED AND FOUND VALUABLE BY JENNIE C. BENEDICT " Tis an ill cook that cannot lick his own Sneers." —Shakespeare: Romeo and Juliet.. LOUISVILLE JOHN P. MORTON & COMPANY COPYRIGHT Jennie C. Benedict PREFACE. In offering to the public the revised edition of my Cook Book, I do it at the earnest request of many who found my little book of "One Hundred Tested Receipts" to be helpful. In this edition I have tried to embody the choicest and most acceptable of all my recipes. I have not only added many to those previously published, but have compiled this book with a view of giving valuable suggestions to the young housekeepers, as well as to the most experienced ones, combined with the simplest formulae for menus for convalescents and menus for luncheons and dinners, formal and informal. Jennie G. Benedict. CHAFING DISH RECIPES. FRIED OYSTERS. FRICASSEED OYSTERS WITH MUSHROOMS. LITTLE PIGS IN BLANKETS. CHICKEN "WITH ASPARAGUS. ANY OE THE SAUCES. CREAM CHICKEN. CREAMED EGGS. CREAMED CALF BRAINS. CREAMED SWEETBREADS. PARISIENNE POTATOES. LOBSTER A LA NEWBURG. OYSTERS A LA NEWBURG. BEEAD. Baking Powder Biscuit 25 Beaten Biscuit 25 Buckwheat Cakes 26 Corn Muffins 25 Entire Wheat Bread 24 Griddle Cakes 27 Luncheon Rolls 27 Parker House Rolls 24 Plain Rolls 23 Potato Rolls 23 Soft Com Bread (Spoon) 26 Waffles 26 SOUPS. Bouillon 29 Brown Soup Stock 28 Consomme 29 Com Soup 31 Cream of Asparagus 31 Ice Bouillon 30 Julienne 28 Oyster Bisque 33 Potato Soup 32 Split Pea Soup 32 St. Germain 30 Tomato Puree 33 White Soup 31 SOUP GABNISHINGS. Crackers with Cheese 35 Croutons 33 Egg Balls 34 Noodles 34 Pate a Choux 34 Quenelles 35 Baked Fish and Stuffing 42 Boiled Fish 43 Broiled Crabs 41 Broiled Fish 42 Broiled Lobster 38 Broiled Shad Roe 44 Deviled Crabs 41 Fish Croquettes 44 Fish Pudding 43 Fricasseed Oysters 36 Fried Oysters 36 Lobster a la Newburg 40 Lobster Cutlets 39 Lobster Timbals 39 Oysters a la Newburg 37 Oyster Cocktail 37 Oyster Rarebit 37 Oysters en Coquille 36 Salpicon of Lobster 38 Soft SheU Crabs 41 Stuffed Lobster 38 To Clean a Crab 41 Tomatoes Stuffed with Lobster or Fish 40 To Split a Live Lobster 38 MEATS. Breaded Veal Cutlets 47 Broiled Beefsteak 46 Broiled Fillet of Beef 45 Broiled Steak in Oyster Blanket 46 Hamburg Steak , 46 Lamb Chops a la Maintenon 47 Minced Lamb on Toast 47 Ragout of Veal 48 Roast Fillet of Beef 45 Scalloped Lamb 47 POULTRY AND GAME. Broiled Chicken 49 Broiled Quail 51 Chicken Gumbo 49 Good Stuffing for Turkey or Chicken 51 Mock Terrapin 51 Roast Quail 51 Roast Turkey — Chestnut Dressing 50 Baked Bananas 58 Boiled Cucumbers 57 Broiled Tomatoes 56 Brussels Sprouts 57 Croquettes of French Peas 58 Duchess Potatoes 53 Egg Plant a la Creole 57 French Fried Potatoes 54 Fried Cucumbers 57 Glazed Sweet Potatoes 55 Hashed Brown Potatoes 55 Mashed Potatoes 53 Parisienne Potatoes 55 Potato Croquettes 54 Potatoes Boiled 53 Potatoes en Surprise 54 Stuffed Egg Plant 58 Sweet Potato Croquettes 56 Sweet Potatoes en Brochette 56