Blue Ribbon cook book

Honey Corn Flake Muffins— 34 cup corn flakes, 34 cup Graham flour, 1 cup white flour, 1 tablespoon shortening, 14 teaspoon salt, 1 egg, 2 tablespoons honey, 3 teaspoons Blue Ribbon baking powder. Mix melted shortening and honey. Add to the egg, well beaten. then add milk. Mix all the dry ingredients thoroughly, and add the liquids to them. Bake in well-greased muffin tins 20 to 25 minutes. Corn Gems—1 cup yellow corn meal, 1 cup flour, 4 teaspoon salt, 4 level tablespoons butter, 2 eggs, 1 cup cold milk, 4 level teaspoons of Blue Ribbon baking powder, 1 cup boiling milk. 70 Blue Ribbon Cook Book Put the meal into a bowl, put the butter into the centre and pour over it the boiling milk; stir, then add the cold milk, the eggs well-beaten, and salt. Beat well, add the baking powder and flour, and mix thoroughly. Pour into greased iron gem pans, and bake in a hot oven 30 minutes. Sour Milk Nut Bread—1 cup brown sugar, 2 cups flour (14 cup Graham and 11% cups white), 1 cup raisins or dates, 4% cup nuts, 1 teaspoon soda, few grains salt, 2 tablespoons fat, 1 egg, 1 cup sour milk. BS S@e GRIDDLE CAKES Sour Milk Griddle Cakes—214 cups flour, 1 teaspoon Blue Ribbon soda, 14 teaspoon salt, 1 tablespoon sugar, 1 tablespoon melted shortening, 2 cups sour milk. 1 egg. Mix and sift dry ingredients, add milk slowly, then beaten egg. Beat thoroughly and add the shortening. Drop by spoonfuls, or pour from pitcher, on a greased hot griddle. When puffed, full of bubbles, and cooked on edges, turn, and cook on the other side. Do not turn twice as it makes griddle cakes tough. Serve at once. Sour milk griddle cakes are more tender than those made with sweet milk. Sweet Milk Griddle Cakes—Use the above recipe, but substitute sweet milk, and 4 teaspoons Blue Ribbon baking powder, for sour milk and soda. Rice Griddle Cakes—To 1 cup boiled rice add 1 cup milk, the yolks of 2 eggs, 34 cup flour, 4% teaspoon salt, 3 teaspoons Blue Ribbon baking powder and 1 tablespoon melted butter. Beat the whites of the eggs to a stiff froth, fold into the other ingredients and bake as soon as possible after they are added, on a hot, greased griddle. Raised Buckwheat Griddle Cakes—2}4 cups boiling water, 4% yeast cake dissolved in 2 tablespoons lukewarm water, 14% cups buckwheat flour 14 teaspoon salt, 4 teaspoons sugar, 14 cup white flour, 14 teaspoon Blue Ribbon soda. Use only 2 cups of the water cooled to lukewarm. To this add the yeast, the flour, salt, and 1 teaspoon sugar. Mix and let stand overnight. Then add the other 14 cup of lukewarm water, with the sugar and soda dissolved init. Bake at once. Keep 14 cup and use in place of yeast for the next day. Store in a cool place. Quick Buckwheat Cakes—To 2 cups of buckwheat flour and 14 cup of white flour, add 5 teaspoons Blue Ribbon baking powder, 1% teaspoon salt, and 1 tablespoon of brown sugar, or molasses. When ready to bake, add 2 cups cold water, or enough to make a batter. Cornmeal or Graham flour may be added if desired. Potato Griddle Cakes—2 cups grated raw potato, 2 tablespoons flour, 1 egg, beaten; 14 teaspoon salt, 14 teaspoon pepper. Mix well, and make thin cakes. Cook slowly on greased griddle. Waffles 71 A Substitute for Maple Syrup—Take 2 cups brown sugar and 1 cup water, and boil 5 minutes, add 2 tablespoons butter, then flavor with a teaspoon of Blue Ribbon vanilla when cold. Nice with griddle cakes and hot biscuits. Use other flavoring if desired. Imitation Maple Syrup—Boil clean corn cobs in water; then remove the cobs, add brown sugar, and boil to a nice, thick syrup. One can hardly tell it from genuine maple syrup. The cobs give the maple flavor. Bread Crumb Griddle Cakes—2 cups stale breadcrumbs, soaked in 1 cup boiling water, 2 cups flour, 34 teaspoon Blue Ribbon soda, 14 cup sugar, 1 egg, 114 cups sour milk, 2 tablespoons melted butter, 44 teaspoon salt.