Blue Ribbon cook book

Scald milk, cool, add yeast and flour enough to make a sponge. Let rise about 3 hours in a warm place. Cream butter, sugar and spices and wellbeaten eggs. Beat well, add it to yeast mixture with enough flour to makea dough. Knead well; let rise overnight. In morning, knead again, let rise until double in bulk. Roll or pat dough to desired thickness, 1% to 1 inch. Cut with 2 inch cutter. Let rise until double in bulk, about 45 minutes. Fry in deep fat about 4 or 5 minutes. Have fat about 350 degrees F. Raised doughnuts are usually cut with no hole in centre. Jelly Doughnuts—Use Raised Doughnuts recipe. Roll a little thinner and put 1 teaspoon of jelly or jam in centre. Shape so that this is covered. Let rise. Fry. OS SQe FRITTERS These are composed of batters of various kinds; usually enclosing fruits or sweets of some sort, and are fried in deep fat; they are eaten hot, and some sweet sauce or sugar served with them. They should be quickly made, and thoroughly beaten. The batter should be smooth, and thick enough to cling to whatever is dipped into it. Fritter Batter, No. 1—1cup flour 14 teaspoon salt, 1 tablespoon sugar for sweet fritters, 24 cup milk or water, 11% tablespoons melted butter or olive oil, 1 egg white. Mix and sift dry ingredients; add water and beat smooth; then add shortening. Fold in stiffly beaten egg whites. Fritter Batter, No. 2—114 cups flour, 2 teaspoons Blue Ribbon baking powder, 14 teaspoon salt, 24 cup milk, 1 egg. Mix and sift dry ingredients; add milk gradually, and egg well beaten. Fruit Fritters—Almost every kind of fruit will make fritters. If the fruit is cut up, sprinkled with sugar, and allowed to stand 2 or 3 hours before being used, the flavor is improved. A little grated lemon peel, or juice, may be added also, if desired. Then drain the fruit, dip or mix it in batter, and fry in deep fat. Apples, bananas, apricots, peaches, pears, pineapples, etc., make nice fritters in this way. Canned fruit may also be used, Lemon Fritters—The lemons must be sliced as thin as paper, the seeds carefully removed, and then cover them with batter, and fry in deep fat. Orange fritters can be made the same way. Corn Fritters—Boil the corn, cut it from the cob; or use canned corn, and little or no milk. Mix it in the fritter batter, and drop by spoonfuls into deep, hot fat. 74 Blue Ribbon Cook Book Vegetable Fritters—Boil the vegetables until tender, and either cut in slices, dip them in the fritter batter and fry; or chop fine, mix the pieces into fritter batter, and drop it by spoonfuls into hot, deep fat, and fry a delicate brown. This is a good way to use left-over vegetables. Meat Fritters—Take cold meat of any kind, cut it into small pieces, season with pepper and salt, cover with fritter batter, and fry in hot, deep fat; drain on paper and serve. A few drops of lemon juice or vinegar on the meat, and a little Blue Ribbon ground nutmeg will be an improvement, or the lemon juice or vinegar can be added to the fritter batter. Tripe makes good fritters. Make like other meat fritters. Oyster Fritters—Drain the liquor from the oysters, and use this for part or all of the liquid of the batter. Chop the oysters, add them to the batter, and drop by the spoonful into hot fat. Serve immediately when done. Or (2) dip in each oyster whole, and fry in hot fat. A little lemon juice, vinegar or onion juice, added either to the oysters or the batter will be an improvement. Quality Fritters—3 tablespoons butter, 44 cup boiling water, 6 cup flour, 14 teaspoon salt, 2 eggs.