Blue Ribbon cook book

Pop Overs—1 cup milk, 1 cup flour, 2 eggs, 14 teaspoon melted butter, a pinch of salt. Beat the whites and yolks of the eggs separately until very light, then beat all well together with a Dover egg-beater for 3 minutes. Turn into very hot greased iron gem pans, and bake in a hot oven for 10 minutes; then decrease the heat and bake 30 minutes longer. They should be crusty with a hollow centre. WAFFLES Heat the iron well, both sides, grease it and fill about 2 full, leaving room for them to rise; cook one side a minute, then turn and cook the other. Serve with lemon syrup, maple syrup or caramel sauce. Waffles—2 cups flour, 34 teaspoon Blue Ribbon soda, 14 teaspoon salt, 114 cups sour milk, 2 eggs, 4 tablespoons shortening. Mix and sift dry ingredients, add milk slowly, then well-beaten egg yolks and melted shortening. Fold in stiffiv beaten egg whites. The batter is a trifle thicker than for griddle cakes. Rice Waffles—1 cup boiled rice, 114 cups milk, 2 tablespoons melted shortening, 44 cup flour, 2 teaspoons Blue Ribbon baking powder, )4 teaspoon salt, 2 eggs. Mash rice, or put through ricer, add milk and shortening. Sift the baking powder and salt with the flour, and add to the rice. Beat yolks of eggs and add, then fold in stiffly beaten egg whites. 72 Blue Ribbon Cook Book DEEP FAT FRYING GENERAL RULES: 1. Choose a heavy kettle, preferably iron. A frying basket is a great convenience, though a wire egg-beater may be used. A thermometer is important. 2. The vegetable oils are most satisfactory, as they do not burn readily nor absorb odors. It is not advisable to use lard alone, but 24 lard and 14 suet is a good animal fat combination. 3. See that there is enough fat to entirely cover the food. Do not add too much food at one time, and always test fat before adding more food. 4. Drain food on soft paper. Never pile together. 5. Temperature for deep fat frying: (a) Cooked materials, as croquettes, 385-395 degrees F. If no thermometer is at hand, test fat with inch cube of bread, which should brown in 40 seconds. (b) Uncooked mixtures, as fritters and doughnuts, 360-370 degrees F. Bread test 60 seconds. (c) French fried potatoes, 395-400 degrees F. Bread test 30 seconds. Do not rely on the smoking of the fat as a test, as fats smoke at different temperatures. 6. In cleaning up, strain fat through cheese cloth. If fat is dark, clarify by adding thin slices of raw potato, and cooking until bubbling ceases. Strain. Wipe utensils with paper, put in pan, cover with cold water, add washing soda and let come to boil. Throw water away and wash. Doughnuts, No. 1—2 to 4 tablespoons shortening, 34 cup sugar, 2 eggs, 1 cup milk, 14 teaspoon salt, 44 teaspoon Blue Ribbon nutmeg, about 4 cups flour, 4 teaspoons Blue Ribbon baking powder. Cream butter, add sugar, then well-beaten eggs. Measure and sift together 3 cups flour, and other dry ingredients. Add alternately with milk to first mixture. Add more flour to make a dough that is just stiff enough to handle easily. Turn on floured board, press lightly with floured hands to 4 inch thickness. Cut in rings, twists, or balls, and fry. As doughnuts come to the top, turn at once, and keep turning frequently. They will cook in about 2 minutes. When cool, roll in powdered sugar. Doughnuts, No. 2—Usesour milk and 14 teaspoon Blue Ribbon soda, instead of sweet milk and baking powder. Raised Doughnuts— 14 cups milk, 14 yeast cake, 14 cup brown sugar, 2 eggs, 19 teaspoon salt, 14 teaspoon Blue Ribbon nutmeg or mace, 14 cup butter, about 41% cups flour. Fritters 73