Cooking op Vegetables. — A small scrubbing-brush, which may be bought for five cents, and two small pointed knives for preparing vegetables, should be found in every kitchen. Vegetables should be washed in cold water, and cooked until soft in boiling salted water; if cooked in an uncovered vessel, their color is better kept. For peas and beans add salt to water last half hour of cooking. Time for cooking the same vegetable varies according to fresh- ness and age, therefore time-tables for cooking serve only ^as guides. 20 THE BLUE RIBBON COOK BOOK. Some flour requires more liquid to moisten than others, so your judgment must guide you in bread-making or pastry. Winter wheat flour requires less water than spring wheat flour. In setting bread to rise, be careful to place it where it is not too hot or too cool. Be careful to save all trimmings of bread and all remnants of loaf bread to grind into crumbs for frying. To test the temperature for frying, put Snowflake oil or lard in a saucepan and place on fire. When it begins to smoke, drop a piece of cold light bread in the fat, and if the bread browns at once, the fat is hot enough for frying. The most economical, and by all means the most de- sirable "fat" for frying purposes, is Snowflake oil. Where a recipe calls for a cup of anything, always use the standard measuring cup. In boiling chicken or sweetbreads put from one to three tablespoons of lemon juice in water. This will blanch and make very tender. To extract juice from onion, use an old onion; hold firmly in your hand and press the stem end firmly on a grater, pressing hard and turning just a little. Be careful not to grate. To remove the odor of onions from the hands, crush parsley in the fingers. To select a Lobster. — Take in the hand, and if heavy in proportion to its size, the lobster is fresh. Straighten the tail, and if it springs into place the lobster was alive GLOSSARY. 21 (as it should have been) when put into the pot for boil- ing. There is greater shrinkage in lobsters than in any other fish. To open Lobsters. — Take off large claws, small claws, and separate tail from body. Tail meat may sometimes be drawn out whole with a fork; more often it is neces- sary to cut the thin shell portion (using scissors or a can opener) in under part of the tail, then the tail meat may always be removed whole. Separate tail meat through center, and remove the small intestinal vein which runs its entire length; although generally darker, than the meat, it is sometimes found of the same color. Hold body shell firmly in left hand, and with first two fingers and thumb of right hand draw out the body, leaving in shell the stomach (known as the lady), which is not edible, and also some of the green part, the liver. The liver may be removed by shaking the shell. The sides of the body are covered with the lungs; these are always discarded. Break body through the middle and separate body bones, picking out meat that lies between them, which is some of the sweetest and tenderest to be found. Separate large claws at joints. If shells are thin, with a knife cut off a strip down the sharp edge, so that shell may be broken apart and meat removed whole. Where shell is thick, it must be broken with a mallet or hammer. Small claws are used for garnishing. The shell of body, tail, and lower part of large claws, if not broken, may be washed, dried, and used for serving of lobster meat after it has been pre- pared. The portions of lobsters which are not edible are lungs, stomach (lady), and intestinal vein. — Boston Cooking School Book. BREAD. POTATO ROLLS. 1 cup flour. 1 cup potatoes (which have been f cup of lard. put through a potato-ricer). 1 cup of milk. 2 eggs, well beaten. J cup of sugar (scant). 1 teaspoonful of salt. 1 cake of Fleischmann's Compressed Yeast, dissolved in 2 cups of lukewarm water✪ Potato Rolls.

AI-modernized reading of the original text

Cooking op Vegetables. — A small scrubbing-brush, which may be bought for five cents, and two small pointed knives for preparing vegetables, should be found in every kitchen. Vegetables should be washed in cold water, and cooked until soft in boiling salted water; if cooked in an uncovered vessel, their color is better kept. For peas and beans add salt to water last half hour of cooking. Time for cooking the same vegetable varies according to freshness and age, therefore time-tables for cooking serve only ^as guides. Some flour requires more liquid to moisten than others, so your judgment must guide you in bread-making or pastry. Winter wheat flour requires less water than spring wheat flour. In setting bread to rise, be careful to place it where it is not too hot or too cool. Be careful to save all trimmings of bread and all remnants of loaf bread to grind into crumbs for frying. To test the temperature for frying, put Snowflake oil or lard in a saucepan and place on fire. When it begins to smoke, drop a piece of cold light bread in the fat, and if the bread browns at once, the fat is hot enough for frying. The most economical, and by all means the most desirable "fat" for frying purposes, is Snowflake oil. Where a recipe calls for a cup of anything, always use the standard measuring cup. In boiling chicken or sweetbreads put from one to three tablespoons of lemon juice in water. This will blanch and make very tender. To extract juice from onion, use an old onion; hold firmly in your hand and press the stem end firmly on a grater, pressing hard and turning just a little. Be careful not to grate. To remove the odor of onions from the hands, crush parsley in the fingers. To select a Lobster. — Take in the hand, and if heavy in proportion to its size, the lobster is fresh. Straighten the tail, and if it springs into place the lobster was alive GLOSSARY. 21 (as it should have been) when put into the pot for boiling. There is greater shrinkage in lobsters than in any other fish. To open Lobsters. — Take off large claws, small claws, and separate tail from body. Tail meat may sometimes be drawn out whole with a fork; more often it is necessary to cut the thin shell portion (using scissors or a can opener) in under part of the tail, then the tail meat may always be removed whole. Separate tail meat through center, and remove the small intestinal vein which runs its entire length; although generally darker, than the meat, it is sometimes found of the same color. Hold body shell firmly in left hand, and with first two fingers and thumb of right hand draw out the body, leaving in shell the stomach (known as the lady), which is not edible, and also some of the green part, the liver. The liver may be removed by shaking the shell. The sides of the body are covered with the lungs; these are always discarded. Break body through the middle and separate body bones, picking out meat that lies between them, which is some of the sweetest and tenderest to be found. Separate large claws at joints. If shells are thin, with a knife cut off a strip down the sharp edge, so that shell may be broken apart and meat removed whole. Where shell is thick, it must be broken with a mallet or hammer. Small claws are used for garnishing. The shell of body, tail, and lower part of large claws, if not broken, may be washed, dried, and used for serving of lobster meat after it has been prepared. The portions of lobsters which are not edible are lungs, stomach (lady), and intestinal vein. — Boston Cooking School Book. BREAD. POTATO ROLLS. 1 cup flour. 1 cup potatoes (which have been f cup of lard. put through a potato-ricer). 1 cup of milk. 2 eggs, well beaten. J cup of sugar (scant). 1 teaspoonful of salt. 1 cake of Fleischmann's Compressed Yeast, dissolved in 2 cups of lukewarm water.

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The blue ribbon cook book