FoodNet

The blue ribbon cook book

1904

Page 38 · 6 recipe records on this page

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Take one quart of good stock, chicken or mutton; cut one onion into quarters, slice three potatoes very thin and put into the stock with a small piece of mace. Boil gently for an hour. Then strain out the onion and mace. The potatoes should by this time have dissolved in the stock. Add one pint of milk, a very little corn flour to make it about as thick as cream, and a little butter✪ Cream Soup. This soup may be made with milk instead of stock, if a little cream is used with it. WINE WHEY. Put two pints of new milk in a saucepan and stir over a clear fire until nearly boiling. Then add one gill (two wineglassfuls) of sherry and simmer a quarter of an hour, skimming off the curd as it rises. Add one tablespoonful more of sherry✪ Wine Whey and skim again for a few minutes. Strain through coarse muslin. May use two tablespoonfuls of lemon juice instead of wine if desired. JUNKET. Take one half pint of fresh milk, heated lukewarm. Add one teaspoonful essence of pepsin✪ Junket and stir just enough to mix. Pour into custard cups and let it stand until firmly curded. Serve plain or with sugar and grated nut- meg. May add sherry. RUM PUNCH. White sugar two teaspoonfuls, one egg beaten up. Add a large wineglassful warm milk, two to four teaspoonfuls Jamaica rum, and a little nutmeg✪ Rum Punch. 118 THE BLUE RIBBON COOK BOOK. MILK AND EQQS. Beat milk with salt to taste. Beat white of egg until stiff. Add egg to milk and stir. CHAMPAGNE WHEY. Boil one half pint of milk. Strain through cheesecloth and add one wineglass of champagne✪ Champagne Whey. DAINTY MENUS FOR CONVALESCENT PATIENTS. Select the daintiest of tray covers and china, and make the tray look as attractive as possible in every way. No. i. Bouillon. Creamed Chicken on Toast, garnished with parsley. Bread and Butter Sandwiches, served on lettuce leaf. Small Mold Bavarian Cream with whipped cream. No. 3. Cream of Celery Soup. Supreme of Chicken with White Sauce, garnished with parsley. Beaten Biscuit. One Fresh Tomato, garnished with chopped celery or Nasturtium leaves. Mold of Wine Jelly. 120 THE BLUE RIBBON COOK BOOK. No. 3. Broiled Breast of Chicken with drawn butter. Creamed Sweetbreads on Toast with peas. Bread and Butter Sandwiches. Cup of Delicate Chocolate. A Little Whipped Cream, frozen. No. 4. An Orange cut in half, after being on ice several hours. Broiled Sweetbread, garnished. Quail on Toast. Celery Salad, garnished with celery tops. Bread Sticks. Pineapple Ice. DAINTY MENUS. 121 No. 5. Oyster Soup. Fish Coquille in a nest of water cress or parsley. Broiled Beef Tenderloin, mushroom sauce. Parisienne Potatoes. Light Rolls. Brandy Peaches. No. 6. Sweetbread Croquettes with creamed peas. Bread and Butter Sandwiches. Celery Salad. Chocolate with whipped cream. Plain Ice Cream. 122 THE BLUE RIBBON COOK BOOK. No. 7. Shredded wheat biscuit toasted and served with hot milk or cream. (Serve in dainty pitcher.) Crisp Breakfast Bacon in parsley. Poached Egg on toast. Breakfast Cocoa. No. 8. Fresh Pineapple plugged, sugared; cover in crushed ice, and garnish with mint leaves. Broiled Breast of Chicken with drawn butter. Fresh Tomato (thoroughly chilled) garnished with water cress; serve with or without dressing. Strawberry Sponge. CHAPTER ON MENUS. SIMPLE LUNCHEON. No. i. Sliced Pineapple with crushed ice and sherry. Bouillon. Oyster Patties. Stuffed Lamb Chops with peas. Egg Salad. Brick Cream and Cakes. Coffee. No. 2. Puree of Asparagus with whipped cream garnish. Oysters en Coquille. Chicken Croquettes with creamed peas. Celery Salad. Bavarian Cream. Macaroons. Coffee. 124 THE BLUE RIBBON COOK BOOK. No. 3. Tomato Puree. Mushrooms a l'Algonquin on Toast. Broiled Fillets. Potatoes en Surprise. Hollandaise Punch. Pepper Timbals. Chicken Salad. Individual Orange Ice with Cakes.