Blue Ribbon cook book

Cinnamon Buns—Use recipe for Parker House rolls. Roll dough 1/4 inch thick, keeping in rectangular shape. Spread with the following mixture: 14 cup soft butter, 2 tablespoons Blue Ribbon cinnamon, 1 cup currants or seedless raisins, 1 cup brown sugar. Roll like a jelly roll. Slice across 1 inch thick. Place in greased pans cut side up. Let rise. Bake 25 or 30 minutes in a moderate oven. When baking bread, part of the dough might be made into buns. Swedish Tea Ring— Made the same as Cinnamon Buns, but shape the jelly roll as a ring; cut with scissors, let rise, bake. Hot Cross Buns—1 cup milk, scalded and cooled; 1 cake compressed yeast, 4 tablespoons sugar, 14 teaspoon salt, 4 tablespoons shortening, 1 egg, 14 cup currants or raisins, 1 teaspoon Blue Ribbon lemon extract, 3 cups sifted flour. Dissolve yeast and 1 tablespoon sugar in lukewarm milk. Add 1% cups flour, beat until sponge is smooth, cover, and let rise in warm place until light. Cream shortening, add the remaining sugar, and well-beaten egg, raisins which have been floured, salt and extract. Add to sponge with enough flour to make a soft dough. Knead on board, let rise until double in bulk. Shape by hand into round buns. Place on greased pans 1 inch apart. Let rise again. Brush over with egg diluted with water. Cut a cross on the top of each. Bake 20 minutes. While hot fill cross with frosting. Potato Rolls—4 small potatoes, 2 cups scalded milk, 1 tablespoon shortening, 2 tablespoons sugar, 2 teaspoons salt, 34 yeast cake dissolved in lf cup lukewarm water. Add the hot potatoes, riced,to the milk, butter, salt, sugar, and flour enough to make a sponge. Let rise and add flour to make a dough. Knead. cover, and let rise to double in bulk. Knead again and shape into balls Place on greased pans 1 inch apart, let rise, and bake 15 to 20 minutes in a hot oven. Flour Mixtures 67 Rusks—2 cups milk, scalded and cooled, 1 cake compressed veast, 1 cup sugar, 2 teaspoons salt, 6 tablespoons shortening, 6 cups sifted flour, % teaspoon Blue Ribbon lemon extract, and 14 teaspoon nutmeg. To the lukewarm milk add the yeast, 14 cup sugar, and melted shortening. Beat in 14 of the flour very thoroughly, cover, ‘and allow to rise in warm place to double its bulk. Then add the salt, the remainder of the sugar, the * extract, spices, and flour enough to make a dough. Cover, let rise till very light, cut down, let rise again until very light. Roll 1 1/4 inches thick. Cut with 3 inch cutter. Place in pans, letting them almost touch. Let rise once more until very light. Bake 20 minutes in a hot oven. Glaze with 1 tablespoon milk, and 3 tablespoons sugar, if desired. Handy Buns—2 heaping tablespoons butter, 2 heaping tablespoons flour, Mix well, then add 2 cups boiling water, stir and let cool. Add 2 teaspoons salt, 2 beaten eggs, 1 cup sugar, 1 yeast cake dissolved in half cup of water. Thicken with flour, beating and kneading stiff. Let rise in a cool place in a crock 48 hours at least, pushing dough down every 24 hours. Make into buns size of an egg; let buns rise 12 hours; bake 20 minutes. Put in patty pans, or gem tins to bake. Dough is good for 5 or 6 days. FLOUR MIXTURES Flour mixtures are made up of varying proportions of flour and liquid, and are classified according to consistency of the mixture. I. (a) Pour Batter—1 cup liquid to 1 cup flour. (Popovers, griddle cakes.) (b) Drop Batter—1 cup liquid to 2 cups flour. (Muffins, drop cookies.) (c) A Cake Mixture is between the two batters. (d) Soft Dough—1 cup liquid to 3 cups flour. (Bread, biscuits.) (e) Stiff Dough—1 cup liquid to 4 cups flour. (Pastry, cookies.) I] METHOD OF MIXING: 1. Pastry—Cut fat into flour and other dry ingredients, and add liquid carefully. 2. Butter Cake—Cream fat with the sugar, and add liquid and dry ingredients alternately. 3. Muffin Mixture—Mix dry ingredients, add liquid, then melted fat.