Blue Ribbon cook book

Dissolve yeast and 1 tablespoon of the sugar in the milk, which has been scalded and cooled. Add 114 cups of the flour (sifted) and beat well. Cover and let rise until light, about an hour, in a warm place. Add the salt, the remainder of the sugar, the creamed butter and well-beaten egg, the dates, and the remainder of the flour, or enough to make a dough. Knead well. Place in a greased bowl, cover and let rise in a warm place until double in bulk. Shape into loaves, put in greased pans and let rise again, about 1 hour. Bake 45 minutes in a hot oven. Breads 65 Nuts may be substituted for the dates, or half of each used. Spices may also be added. Blue Ribbon spices are always pure. Baking Powder Bread—Sift together thoroughly, 1 quart sifted flour, 1 teaspoon salt, 144 teaspoon sugar, and 8 level teaspoons Blue Ribbon baking powder. Add enough water, or milk, to make a soft dough (about 114 cups more or less, according to the flour) and stir it together quickly with a large spoon, add 14 cup of melted butter, then turn it immediately into a well-greased pan, and bake in a hot oven. Boston Brown Bread—1 cup corn meal, 14 cup white flour, 1 cup Graham flour, 1144 teaspoons Blue Ribbon soda, 1 teaspoon salt, 14 to 34 cup molasses, 2 cups sour milk. Mix dry ingredients together, add molasses and milk, stir until well mixed. Turn into greased pans and fill 34 full. 1 pound Blue Ribbon baking powder cans make excellent moulds, as the round slices are attractive. Steam 2 hours. Corn Bread—1 cup corn meal, 1 cup white flour, 14 teaspoon salt, 2 tablespoons sugar, 4 teaspoons Blue Ribbon baking powder, 1 egg, 1 cup milk (about), 1 tablespoon melted butter. Mix all the dry ingredients thoroughly, add milk and beaten egg. Last of all add the melted butter. Put into greased pan and bake 3/4 hour in a moderate oven. Florida Pone— Mix 4 level teaspoons of Blue Ribbon baking powder and 14 teaspoon of salt into 2 cups of white corn meal. Mix with sufficient water to make a thick batter, and beat in a tablespoon of fat. Make in a thin cake and bake until well browned. Good with meat. Sally Lunn—1 cup milk, 1 tablespoon melted butter, 3 eggs beaten separately, 2 cups flour, 1 tablespoon sugar, 2 teaspoons Blue Ribbon baking powder, 1% teaspoon salt. Add milk and melted butter to beaten yolks of eggs. Sift in all dry ingredients and beat well. Fold in stiffly beaten egg whites. Bake in a shallow pan or muffin tins in a moderate oven for 30 or 40 minutes. ROLLS, BUNS and RUSKS Parker House Rolls—2 cups milk, scalded and cooled, 1 cake compressed yeast, 2 tablespoons sugar, 114 teaspoons salt, 2 to 4 tablespoons shortening, 6 cups sifted flour. 66 Blue Ribbon Cook Book To the lukewarm milk add the yeast, sugar, and melted shortening. Beat in 4 of the flour very thoroughly, and allow to rise in a warm place to double its bulk. Then add the salt, and remainder of the flour, or enough to make a dough. Knead until smooth, place in a greased bow! and let rise again to doubleits bulk. Roll dough about '% inch thick, and cut with floured 3 inch biscuit cutter. Crease through the middle of each biscuit with a dull knife. Brush lower half with melted butter, fold and press together with one edge slightly over the other. Place 1 inch apart on greased pans, let rise, bake in a hot oven 15 to 20 minutes. Two inch Parker House rolls are rice for luncheons and afternoon teas. Sweet French Rolls—To the above recipe add 1 well-beaten egg, and 2 tablespoons more sugar after the first rising.