Blue Ribbon cook book

4. Sponge Cakes—Beat eggs until light and fold in the dry ingredients. 68 Blue Ribbon Cook Book III. RULES FOR USE OF LEAVENING AGENTS: i. Use 2 teaspoons of Blue Ribbon baking powder to leaven one cup flour. Lessen this amount 14 teaspoon for every egg used after the first. 2. Use 14 teaspoon Blue Ribbon soda to 1 cup sour milk. 3. Use 4 teaspoon Blue Ribbon soda to 1 cup molasses. If milk or molasses are very acid, use in addition, 1 teaspoon baking powder to each cup flour. 4. Use 1 teaspoon Blue Ribbon cream of tartar with 14 teaspoon soda to 1 cup flour. 5. More leavening is needed if coarse flours are used. BS SO> BISCUITS Tea Biscuits—2 cups flour, 2 to 4 tablespoons shortening, 4 level teaspoons Blue Ribbon baking powder, 14 teaspoon salt. Milk to make soft dough, from 24 to 1 cup, according to the flour used. Sift flour, Blue Ribbon baking powder and salt in a mixing bowl. Add shortening, and cut it into flour with two knives. Add milk by degrees. Turn out on lightly-floured board; roll quickly about an inch thick, and cut with a floured cutter. Bake in a hot oven 12 to 15 minutes. Cream Biscuits—To 4 cups sifted flour use 8 teaspoons Blue Ribbon baking powder, 1 teaspoon salt, and rich sweet cream to make a soft dough. Bake in a quick oven. Graham Biscuits—Use 2 cups Graham flour, 2 cups white flour, 4 tablespoons butter, 2 tablespoons brown sugar, 8 teaspoons Blue Ribbon baking powder, 114 teaspoons salt. Make like tea biscuits. Tutti Frutti Biscuits—Mix bits of fruit liberally into the dough of tea biscuits before baking them. Pinwheel Biscuits—Roll tea biscuit dough V4 inch thick. Keep in rectangular shape. Brush with melted butter, sprinkle with sugar and Blue Ribbon cinnamon (14 cup sugar to 1 teaspoon cinnamon), and raisins. Roll like jelly roll, cut in 34 inch slices; lay cut side down on greased pan, and bake. Emergency Biscuit—Use more milk to tea biscuit recipe and make a stiff batter. Drop from spoon on greased pans or muffin tins. Bake. Muffins 69 Bran Biscuits—1 cup flour, 1 cup bran, 4 teaspoons Blue Ribbon baking powder, 34 teaspoon salt, 2 to 4 tablespoons shortening, 34 to 1 cup milk. Scones— Use tea biscuit recipe but add 1 beaten egg and 2 more tablespoons shortening. Lessen milk. Roll out, brush with milk, sprinkle with sugar, cut in small, three-cornered pieces. Bake. The addition of 14 cup currants or seedless raisins is an improvement. Nut and Date Bread—To biscuit recipe add 14 cup sugar, 1 egg, enough milk to make a stiff batter, 44 cup chopped walnuts, and 1 cup chopped dates. Put in greased bread tin. Bake in a moderate oven. (14 cup Graham flour may be used instead of all white.) Variations: 1. Make a small hole in top of each biscuit before baking, and place in it 4% teaspoon marmalade or jam. Sprinkle finely scraped maple sugar on top of each biscuit. Add % cup grated cheese to tea biscuit recipe. Omit butter in tea biscuit recipe and add 14 cup Blue Ribbon peanut butter. To make a sweeter biscuit add 14 cup sugar to the recipe. pee gon mn Se Se MUFFINS Muffins—2 cups flour, 2 tablespoons sugar, 4 teaspoons Blue Ribbon baking powder, )4 teaspoon salt, 34 to 1 cup milk, 1 egg, beaten; 2 tablespoons melted shortening. Mix dry ingredients. Mix all wet materials in another bowl. Add wet to dry. Add melted shortening last. Bake in hot oven 15 to 20 minutes. Graham Muffins—Use Muffin recipe, but substitute 1 cup Graham flour for 1 cup white flour. Bran Muffins—1!% cups bran, 1 cup white flour, 44 teaspoon baking soda, 14 teaspoon salt, 44 teaspoon Blue Ribbon baking powder, 2 tablespoons melted shortening, 44 cup molasses or brown sugar, 1 cup sour milk, 1% cup seeded raisins. Mix the dry ingredients; add sour milk, mixing well, add melted shortening and floured raisins.