18

Blue Ribbon Cook Book

Recipes for Fifty Servings

Boiled Coffee

1 lb. coffee 2 c. cold water

2 eggs 8 qts. boiling water Cocoa

1% c. cocoa 5 qts. milk

2 c. sugar 4 qts. boiling water

Lemonade 4 c. sugar 8 qts. water 1 qt. water 3 doz. lemons

Fruit Punch

2 Ibs. sugar 1 pt. grape juice or tea 8 lemons 1 pt. canned pineapple juice 6 oranges or other fruit juice 6 qts. water 1 pt. strawberries or 1 pt. shredded pineapple cherries 1 qt. water Escalloped Potatoes 6 qts. sliced potatoes 1% ec. butter 2 qts. hot mi 3 T. salt V6 ¢e. flour juice of 1 lemon

Tomato Scallop

6 qts. tomatoes 4 'T. salt

Yo c. sugar YZ t. cayenne

1 c. butter 8 c. bread crumbs Cream of Tomato Soup

6 qts. canned tomatoes 6 qts. scalded milk

6 bay leaves 1% c. butter

1 t. peppercorns 1% ¢. flour

2 onions 1 T. baking soda

4 c. sugar salt and pepper to taste Cream of Potato Soup

8 lbs. potatoes 2 c. butter

4 onions ' 1% ec. flour

2 qts. eres. water 6 T. salt

yee a parsley 1 T. celery salt

10 qts. scalded milk Yy t. cayenne