The blue ribbon cook book

12 tablespoonfuls best whisky. 12 tablespoonfuls Jamaica rum. Beat the yelks and sugar together until very light; then add the liquor slowly, next the whites, beaten to a stiff froth, and then one pint and a half of cream, whipped. CHEESE RAMEQUINES. Mix one half cup of grated cheese (mild), one tablespoon flour, one half saltspoon of salt, and a little cayenne pepper; add the well-beaten whites of three eggs. Shape in balls, allowing three tablespoonfuls for each ball, and fry in hot fat. SALTED ALMONDS. Blanch the almonds, wipe dry, place in a frying-basket, then into Snowfiake oil heated to the boiling point. When nicely browned, remove from the oil, sprinkle salt on them, and let them drain. Any other nut can be cooked in the same way. FRUIT SALAD. Equal quantities of green grapes, oranges, pineapples, grape fruit, maraschino, or candied cherries all cut up together and serve with sherry. This is delicious frozen and used as first course. The grapes and pineapples sweetened and frozen together with plenty of sherry make a delicious first course also. A DAINTY FIRST COURSE. Fill tall glass half full of maraschino or creme de menthe cherries. Put lemon or pineapple sherbet on top. Garnish with fresh mint. ANCHOVY EGGS. Cut hard-boiled eggs in two, lengthwise. (Boil the eggs twenty-five minutes, so that the yelks will be thoroughly done). Take out the yelks. Mash them well, mix them with mayonnaise dressing and the trimmings of the anchovies. Fill the one half with the mixture, covering the whole top. Trim anchovies to the right length and lay two of them across the top of each. To make it stand firm, slice a little piece from the bottom of the egg. Garnish with parsley and serve as first course. MOLASSES TAFFY. 2 cups of brown sugar. 1 tablespoon butter. | cup of molasses. 2 teaspoons of vanilla. I cup water. Boil the sugar, molasses, and water until when dropped in a little cold water you can pick it up in your fingers. Then add butter and cook until candy is brittle when trying it in the water. Add the vanilla. Pour on buttered pans and pull. Be careful not to stir, or it will turn to sugar. When first put on to boil, a bit of cream of tartar will add to the lightness of it. ICE CREAM CANDY. 2 cups of granulated or powdered 2 tablespoons of vinegar. sugar. 1 tablespoon of butter. 1 cup of water. 2 tablespoons of vanilla. Cook the same as molasses candy. CHEESE CROQUETTES. Grate half a pound of American cheese. Mix in it a scant tablespoonful of butter, a tablespoonful of milk, an egg beaten enough to break it, half a teaspoonful of salt, and a dash of paprika. Mix to a smooth paste and mold into small croquettes, using a tablespoonful of the paste for each croquette. The above proportions will make eight croquettes. Add a little milk to the yelk of an egg and roll the croquettes in this and then in cracker dust. Then fry them for a minute in smoking hot fat. They should have a delicate brown color and be soft inside. Serve them as soon as they are fried, or the cheese will harden. This is a delicious cheese dish and very easily made. CHILI CONCARNI. 2 cans of tomatoes. 1 lemon minus the juice. 1 stalk of celery. 1 tablespoon of whole cloves. 9 red pepper pods. 1 tablespoon of whole allspice. 5 dried onions. 2 quarts of water. 3 pods of garlic. Boil hard for two hours. Strain through colander. Put on at the same time two pounds of Hamburg steak in a little water; boil for two hours; add to this three cans of kidney beans. Add these to the tomatoes. Then add two tablespoons of Chili powder and serve hot. Enough for two meals for family of six. CARAMELS. 1$ pounds of brown sugar. J pound of Baker's chocolate. J pound of butter. 1 cup of cream or milk.