The Blue Ribbon Cook Book [electronic resource].

ISBN:

9780813159881

Title:

Author:

Benedict, Jennie C.

Personal Author:

Benedict, Jennie C.

Publication Information:

Lexington : The University Press of Kentucky, 2015.

Physical Description:

1 online resource (188 p.)

General Note:

Description based upon print version of record.

Contents:

Cover; Half-title; Title; Copyright; INTRODUCTION; PREFACE; INDEX; GLOSSARY; BREAD; Plain Rolls; Potato Rolls; Entire Wheat Bread; Parker House Rolls; Boston Brown Bread; Buns; Baking Powder Biscuit; Dixie Biscuits; Graham Bread; Sally Lunn; Beaten Biscuit; Corn Muffins; Waffles; Buckwheat Cakes; Soft Corn Bread (Spoon); Virginia Grits Bread; Corn Dodgers; Griddle Cakes (Sour Milk); Luncheon Rolls; Entire Wheat Griddle-Cakes; Griddle-Cakes (Sweet Milk); SOUPS; Brown Soup Stock; Julienne Soup; Consomme; Quick Bouillon; St. Germain; Tomato Bouillon; Chicken Soup; Green Pea Soup; Okra Soup

Black Bean SoupBouillon .; French Oyster Soup; Asparagus; Corn Soup; White Soup; Potato Soup; Split Pea Soup; Oyster Biqque; Tomato Puree; Mulligatawny Soup; Ox-Tail Soup; Cream of Mushroom Soup; Croutons; Noodles; SOUP GARNISHINGS; Crackers with Cheese; Egg Balls; Pate a Choux; Quenelles; Royal Custard; Souffled Crackers; FISH; Fricasseed Oysters with Mushrooms; Fried Oysters; Oysters en Coquille; Mushrooms and Oysters en Coquille; Oysters en Brochette; Salmon Cream; Panned Oysters; Savory Oysters; Scalloped Oysters; Oyster Pattie Filling; Oyster Rarebit; Sauted Oysters; Broiled Live Lobster

Oysters a la NewburgOyster Cocktail; Lobster Cutlets; Salpicon of Lobster; Stuffed Lobster; To Split a Live Lobster; Lobster Timbals; Lobster a la Newburg; Soft Shell Crabs; To Clean a Crab; Tomatoes Stuffed with Lobster or Fish; Baked Red Snapper; Deviled Crabs (Hard Shell); Tartar Sauce; To Broil a Crab (Soft Shell); Stuffing for Fish; To Broil Fish; To Cook Fish in Boiling Water; Fish Croquettes; Fish Pudding; Broiled Shad Roe; MEATS; Delicious Luncheon Dish; Veal Croquettes; Broiled Breaded Beef; Pressed Chicken; Veal Cutlets (Tomato Sauce); Pressed Chicken; Broiled Lamb Chops; Roast Beef

Baked Meat DinnerCottage Pie; Slice of Baked Ham; To Boil Ham; Broiled Beefsteak; Broiled Fillets; Roast Fillet; Beefsteak in Oyster Blanket; Hamburg Steaks; Lamb Chops a la Maintenon; Breaded Veal Cutlets; Minced Lamb on Toast; Ragout of Veal; Scalloped Lamb; POULTRY AND GAME; Broiled Chicken; Chicken Gumbo; Chestnut Gravy; Gravy; Roast Turkey; Broiled Quail; Chestnut Stuffing; M; bck Terrapin; Roast Quail; Good Stuffing for Turkey or Chicken; VEGETABLES; Boiled Potatoes; Duchess Potatoes; Mashed Potatoes; French Fried Potatoes.; Potato Croquettes; Potatoes en Surprise

Spaghetti a la King HumbertSoubrics of Spinach; Tomato with Eggs; Corn Pudding; Hashed Brown Potatoes; Hominy and Horseradish Croquettes; Parisienne Potatoes; Glazed Sweet Potatoes; Sweet Potato Croquettes; Sweet Potatoes en Brochette; Stuffed Sweet Potatoes; Boiled Cucumbers; Broiled Tomatoes; Brussels Sprouts in White Sauce; Stuffed Tomatoes; Egg Plant a la Creole; Fried Cucumbers; Stuffed Egg Plant; Baked Bananas; Boiled Rice; Croquettes of French Peas; Sweet Potatoes au Gratin; ENTREES; Chicken Croquettes; Chicken with Asparagus Tips; Supreme of Chicken

Chicken Breast Smothered in Mushrooms

Subject Term:

Cooking, American.

Cooking.

Menus.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2015

Publication Information:

Lexington : The University Press of Kentucky, 2015.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5973	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Jennie C. Benedict's The Blue Ribbon Cook Book represents the very best in the tradition of southern regional cooking. Recipes for such classic dishes as Parker House rolls, lamb chops, corn pudding, Waldorf salad, and cheese and nut sandwiches are nestled among longtime local favorites such as apple butter, rice pudding, griddle cakes, and Benedictine, the cucumber sandwich spread which bears Benedict's name.

Throughout the cookbook, Benedict's delightful voice shines. Once the most famous caterer in Louisville, Benedict also operated a celebrated tearoom and soda fountain and trained with Fannie Farmer at the Boston Cooking School. Five editions of Benedict's famous cookbook have been published, and her aim in sharing her recipes was simple; as she mentions in the preface, "I have tried to give the young housekeeper just what she needs, and for more experienced ones, the best that can be had in the culinary art." As a creative entrepreneur, Benedict had a significant influence on the local culture and foodways. Her sweet and savory dishes were the stars of many Derby parties, and yet she placed equal emphasis on simple luncheon and dinner recipes to satisfy the needs of home cooks. While her popular dishes graced genteel tables all over the Bluegrass, Benedict's chicken salad sandwiches, sold from a pushcart, offered Louisville children the first school lunches in the city.

This new edition of The Blue Ribbon Cook Book welcomes new generations of readers and cooks--those who remember wearing white gloves and eating delicate tea sandwiches at the downtown department store as well as those who want to make satisfying regional classics such as blackberry jam cake like grandmother used to make. Food writer Susan Reigler introduces the story of Benedict's life and cuisine.

Author Notes

Jennie C. Benedict (1860-1928) published numerous books in her lifetime and is most famous for The Blue Ribbon Cook Book . Benedict was born in Harrods Creek, Kentucky, near Louisville.