The blue ribbon cook book

Spread toasted white bread with mayonnaise dressing, then a lettuce leaf, a slice of crisp bacon, and a small slice of cold chicken between the slices of toast. PLAIN PASTRY. 1§ cups flour. i cup of butter. 1 cup lard. J teaspoonful salt. A little ice water. Wash the butter, squeeze out all the milk and water, flatten it out. Add the salt to the flour and cut in the lard with a knife. Moisten it with the cold water. Toss on the board, dredged sparingly with flour, pat and roll out. Fold in the butter, roll out, and repeat folding and rolling several times. Cover with cheesecloth and set away in a cool place, though never in direct contact with ice. Roll thin and bake in a moderate oven. FILLING FOR LEMON PIE. 2 lemons. 3 tablespoons flour. 2 cups of sugar. 1 tablespoon butter. 2 cups of hot water. 4 eggs. Whites for top of pies. Boil until thick, bake crust and fill. Filling makes two pies. COCOANUT FILLING. One half of a cup of butter, two cups of sugar, mixed well. Add the yelks of five eggs well beaten, one cup of milk, one tablespoon of flour, and one cup of grated cocoanut. Flavor with vanilla and cook until thick. When cold, fill (cooked) pie crust and cover with meringue and put in the oven to brown. BUTTERMILK PIES. 1 pint of buttermilk. 1 teaspoon cream of tartar. 2 teacups of sugar. 3 tablespoons of flour. 1 tablespoon butter. 5 to 7 eggs. Use whites for the meringue. Boil this to a custard and fill the pie crusts and bake. MERINGUE. Add sugar enough to the whites to make thick and stiff; spread over pies and put in oven to brown a few minutes. SUGAR PIES. Four eggs beaten separately, one pint of brown sugar, one tablespoon of butter, one cup of cream. Boil all together and when thick fill the pastry and bake. JELLY PIES. 4 eggs beaten separately. 1 glass of jelly (plum jelly best), li cups of sugar. 1 tablespoon of flour. 1 tablespoon of butter. Mix the butter and sugar together, then flour, then the jelly, then the eggs. Beat well and fill pastry and bake. ENGLISH PLUM PUDDING. J pound stale bread crumbs. } cup wine and brandy mixed. J pound sugar. 1 cup hot milk. J nutmeg, grated. 1 teaspoonful cinnamon. J teaspoonful mace and ground 4 eggs. cloves. J pound beef suet. 1 teaspoonful salt. J pound currants. 1J pounds raisins. J pound citron. \ pound figs. Soak the stale bread crumbs in one cup of hot milk. When cold, add the sugar and yelks of eggs beaten stiff, also nutmeg, cinnamon, mace, ground cloves, and salt. Chop fine and cream the beef suet and add to the mixture with the raisins stoned and floured, and the currants, figs, and citron chopped fine. Add the wine and brandy, and the whites of four eggs beaten stiff. Turn into a buttered mold and steam from six to eight hours. — Boston Cooking School. MINCEMEAT PATTIES. Heat patty shells and mincemeat separately. When very hot, fill the shells with the mincemeat and serve with frozen whipped cream, flavored with brandy. FIQ PUDDING. J pound beef suet. 1 teaspoonful salt. 2 heaping cups stale bread crumbs. J pound figs. J cup milk. 2 eggs well beaten. 1 cup sugar. Chop and rub to a cream the beef suet, add the raisins finely chopped; mix thoroughly. To the bread crumbs add the well-beaten eggs, milk, sugar, and salt, and mix all together well. Place in a buttered pudding dish and steam for several hours. Serve with a fancy sauce. SAUCE FOR SAME. Beat the yelks of two eggs until light. Then beat the whites of two eggs stiff and add half a cup of powdered sugar. Combine the two and add one fourth cup of hot cream and four tablespoonfuls sherry wine. — Boston Cooking School. CABINET PUDDING. 1 pint of milk. J cup raisins, chopped citron, 2 tablespoonfuls of sugar. currants. i tablespoonful of butter. J teaspoonful of salt.