The Blue Ribbon Cook Book

by: Jennie C. Benedict

Published by: University of Kentucky Press

Reviewed by Caryn St. Clair

The Blue Ribbon Cook Book is not only filled with tantalizing recipes, it’s also a history book of sorts. Originally published in 1904, the book has recently been reissued with a very helpful introduction that offers both a historical perspective of the book but also a few updates. In addition to including modern-day substitutions for some of the more obscure ingredients found in the recipes, Susan Reigler, the author of the introduction, has also included several variations of Benedict’s signature dish, Benedictine Sandwich

Spread. This is a needed addition because for unknown reasons the recipe was omitted from all previous editions of the book.

The book is divided as most cookbooks are into types of food: salads, vegetables and what not. But along with the expected categories are some unexpected ones. Who would expect an entire section for “Soup Garnishes” with eight entries or “Ices” which includes recipes for everything from Brandy Sauce for Ice Cream to How to Freeze a Watermelon? One of the most interesting sections is devoted to “Sick Room Cookery. “ Here readers will find rather bizarre dishes such as Creamed Calf Brains and Peptonized Oysters which might make a healthy person ill today. But along with the more unusual are some sick room standards using the more common toast, tea and chicken broth.

One of my favorite areas is the section at the end of the book that presents possible menus for various kinds of entertaining. While the menus each include a huge number of dishes by today’s norms, each of them presents some interesting possibilities.

The one part of the book that is a bit frustrating is the way the sweets are organized. While there is a separate section for both “Cakes” and “Fillings for Cakes,” there is not one for cookies or pies. Cookies are mixed in among the cake recipes and pies are with “Desserts.”

This book is a perfect choice for people who are interested in the history of cooking, or for people who crave dishes like the Hickory Nut Cake they had as a child. If you are someone who relishes the opportunity to try something different, might I recommend the Blackberry Jam Cake (page 118) or the Lundy version of Benedictine Sandwich Spread (see the introduction)?

Armchair Interviews says: Lucky for today’s cooks this book is reprinted and updated.