The blue ribbon cook book

Pare cucumbers and cut lengthwise in one third inch slices. Dry between towels, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain. EGG PLANT A LA CREOLE. Boil whole in salt water until done, but not over done. Cut in half and scoop out the meat, leaving enough in skin to form a shell. Mash the meat of egg plant, salt and pepper to taste, add the juice of a small onion, three fourths of a pint of toasted bread crumbs. Soften with a little milk, and add a can of dry shrimp chopped fine. Put back in shells with crumbs sprinkled on the top. Place a lump of butter the size of a walnut on each shell and slip in oven until a light brown. STUFFED EQQ PLANT. Cook egg plant fifteen minutes in boiling salted water to cover. Cut a slice from top, and with a spoon remove pulp, taking care not to work too closely to skin. Chop pulp, and add one cup soft stale bread crumbs. Melt two tablespoons butter, add one half tablespoon finely chopped onion, and cook five minutes; or try out three slices of bacon, using bacon fat in place of butter. Add to chopped pulp and bread, season with salt and pepper, and if necessary moisten with a little stock or water; cook five minutes, cool slightly, and add one beaten egg. Refill egg plant, cover with buttered bread crumbs, and bake twenty-five minutes in a hot oven. BAKED BANANAS. Peel firm bananas and cut lengthwise; place in a baking dish. Slice a lemon very thin, put a layer of banana with three slices of lemon, and then a layer of banana and three slices of lemon, sprinkled well with sugar. Put in the oven to bake. CROQUETTES OF FRENCH PEAS. 2 tablespoonfuls of butter. 2 tablespoonfuls of flour. 1 pint of cream. Yelk of 1 egg. 2 cans of peas. Salt, pepper, and celery salt. 1 teaspoonful onion juice. Melt butter and flour together, then add the cream and seasonings and the well-beaten yelk of egg, and then the peas, which have been put through a puree strainer. Pour out on to a platter to cool, roll into croquettes, and fry as chicken croquettes. ENTREES. CHICKEN WITH ASPARAGUS TIPS. 2 cups very tender chicken breast. 1 tablespoonful of butter. 1 cup cooked asparagus tips J pint cream. (fresh or canned). Yelks of 2 hard-boiled eggs. Rub the yelks and butter to a paste and add the cream. Stir until thoroughly blended. Season with salt and pepper; then lay in the asparagus tips and chicken, and cook for a few minutes. Delicious patty filling. SUPREME OF CHICKEN. Breast and wing of one large chicken (raw), four eggs, two thirds of cup of thick cream; season with salt, pepper, and celery salt. Force chicken through meat grinder. Beat eggs separately and add, stirring until mixture is smooth. Add cream and seasoning. Butter timbal molds and line with chopped mushrooms, then fill with the chicken, and set molds in a pan of boiling water and bake about thirty minutes. Serve with bechamel sauce. CHICKEN CROQUETTES. Boil one chicken and grind the meat with one can mushrooms; soak one half pound stale bread in the broth and add to meat and mushrooms; add one quarter of a pound of butter and four eggs, mix all well together and boil until well cooked, season with salt, pepper, celery salt, chopped parsley, a little finely chopped onion, and a very little nutmeg. Pour out on a platter; when thoroughly cold, shape, roll in bread crumbs and fry in boiling fat. STUFFED CHICKEN LEGS. Breast of one chicken. 1 cup of cream. Whites of 2 eggs. 3 tablespoons butter. 1 tablespoon onion. 3 tablespoons flour. 1 tablespoon fresh mushrooms. J teaspoon salt. 1 small truffle. Little pepper. 1 tablespoon sherry wine.