The white ribbon cook book

Soak 1 qt. of dried white beans over night. In the morning, drain; add 2 qts. of water; when it comes to the boiling point, pour off and add 2 qts. of fresh boiling water, also about }^ of a teaspoonful of soda. Boil until the beans are soft; then press through a sieve and return it to the kettle. Add salt and pepper to taste and a cup of cream or a cup of milk and a bit of butter. If still too thick, add more milk. Crackers buttered and browned in the oven or squares of bread browned in butter are nice to serve with this. Oyster Soup — Fifty oysters, 1 pt. milk, a blade of mace, 1 tablespoonful butter, 1 teaspoonful flour, powd. cloves, salt, pepper, chopped parsley. Put in a stewpan a pint of milk, a blade of mace, with a heaping tablespoonful of butter; put in another stewpan the juice from 50 oysters; place them on the stove. When the milk begins to boil thicken it with a heaping teaspoonful of flour previously mixed with milk; then stand it back on the range where it does not boil. When the scam begins to rise on the top of the oyster juice skim it off; then add a pinch of powdered cloves and some salt and black pepper. When it begins to boil pour it into the stewpan with the milk, stirring gently, so it does not curdle or lump. Then turn in the oysters. Let them boil about 1 minute or until the edges curl; then turn into a soup tureen, where you have previously placed a tablespoonful of chopped parsley. Serve at once. FISH FRESH water fish have often a muddy smell and taste. To take this off soak the fish in strong salt and water after it is nicely cleaned, then dry and dress it. The fish must be put in the water while cold and set to do very gently, or the outside will break before the inner part is done. Crimp fish should be put into boiling water, and when it boils up put a little cold water in, to check extreme heat, and simmer it a few minutes. Small fish nicely fried, covered with egg and crumbs, make a dish far more elegant than if served plain. Great attention should be paid to the garnishing of fish. Use plenty of horse-radish, parsley and lemon. If fish is to be fried or broiled it must be wrapped in a clean cloth after it is well cleaned. When perfectly dry, wet with an egg (if for frying) and sprinkle the finest bread crumbs over it; then, with a large quantity of lard or dripping, boiling hot, plunge the fish into it and fry a light brown; it can then be laid on blotting-paper to receive any grease. Butter gives a bad color; oil fries the finest color for those who will allow for the expense. Garnish with raw or fried parsley, which must be thus done: When washed and picked throw it again into clean water; when the lard or dripping boils, throw the parsley into it immediately from the water, and instantly it will be green and crisp, and must be taken up with a slice. If fish is to be broiled, it must be seaisoned, flavored and put on a gridiron that is very clean, which, when hot, should be rubbed [with a piece of suet to prevent the fish from 30 White Ribbon Cook Book. sticking. It must be broiled on a very clear fire and not too near, or it may be scorched. Cod's Head and Shoulders (to Boil) — One cod's head and shoulders, salt water, 1 glass of vinegar, horseradish.