Put butter and water in saucepan. When boiling add flour and salt all at once, and stir until mixture does not stick to pan — about 2 minutes. Remove from fire; add 1 egg unbeaten. Beat in well, reheat, add other egg and again beat. Drop by spoonfuls into the hot fat, and fry until well puffed and browned. Drain. Cut an opening in each and fill with mar- malade, jam or jelly. Serve with powdered sugar, or hot sauce such as chocolate sauce. Raised Fritters—These may be made from bread dough, with a tea- spoon of jam or jelly in the centre like Raised Doughnuts. Swedish Timbales—34 cup flour, 14 teaspoon salt, 1 teaspoon sugar, 4% cup milk, 1 egg, 1 tablespoon olive oil or melted butter. Make like Fritter Batter. Put mixture into a cup. Heat the timbale iron in the fat. Take out iron, let drain a moment, dip it three-fourths into the batter, and then into the hot fat. If the batter clings to the iron, it is thick enough. Fry a delicate brown, about 2 minutes. If it slips off the iron into the fat, there is too much fat on the iron. Remove from iron and drain. Fill with creamed oysters, or chicken, or with fresh fruit. These are better eaten hot, as they soften on standing. +o CHARS e+ CROQUETTES The food material is cooked, chopped fine, and held together with a thick white sauce. It is then shaped into small forms, as cone, ball, cylinder, etc., egged and crumbed and fried in deep fat about 2 or 3 minutes. This is a good way to use leftovers. Pastry Bi To Egg and Crumb—Use fine bread or cracker crumbs, or cornmeal. Beat eggs slightly in a plate, add 2 tablespoons water or milk, and \% tea- spoon salt. Dip croquette in crumbs, then in egg, and again in crumbs. See that all the surface is covered. Proportions for Croquettes: To 2 cups of the solid material such as fish, meat, chicken, vegetables, cereal, add 1 cup thick white sauce made of 3 tablespoons fat, 3 tablespoons flour, and 1 cup milk, stock or gravy, and seasonings. The mixture must be just stiff enough to hold its shape. Cool, shape, egg and crumb, and fry - in deep fat. Potato Croquettes — 1 cup cold riced potato, 46cup milk, 1% cup flou✪ Quality Frittersr, 1 egg, beaten separately, seasonings. Mix, adding stiff egg white last. These do not require egg and crumb, but may be dropped from a spoon into the hot fat. BE S@e PASTRY GENERAL RULES: 1. Use good materials: (a) Flour—Pastry flour should be used; if not, substitute in each cup, 2 table- spoons cornstarch for 2 tablespoons flour. Sift before measuring. (b) Shortening —This must be fresh. All lard or Crisco may be used or part butter. All butter makes a tough crust. (c) Water should be ice cold. Use as little as possible. (d) Baking Powder—Use 1% teaspoon Blue Ribbon baking powder to each cup of flour. 2. Have everything as cold as possible. Ww . Handle quickly and lightly. Roll on only one side, and away from the centre, in plain pastry. In puff pastry keep dough in rectangular shape. aS . Puff pastry is better kept over night — chill well before baking. wn . In baking, have the oven hot with strong underheat first, then brown on top. Pies should bake, as a rule, in 4% to 34 hour. They should slip on the tin when done. Crust alone should brown in about 14 hour. A pastry shell requires a very hot oven, about 500°F. 76 Blue Ribbon Cook Book Chart of Oven Temperature for Pastry Slow Hot Very Hot 300° F. 450° F. 500° F. Meringue. Filled pie, Puff paste, Tarts Pastry shell. Plain Pastry—114 cups pastry flour, 14 cup shortening, 3 teaspoon salt, \4 cup ice water. Enough for two crusts.

AI-modernized reading of the original text

Put butter and water in saucepan. When boiling add flour and salt all at once, and stir until mixture does not stick to pan — about 2 minutes. Remove from fire; add 1 egg unbeaten. Beat in well, reheat, add other egg and again beat. Drop by spoonfuls into the hot fat, and fry until well puffed and browned. Drain. Cut an opening in each and fill with marmalade, jam or jelly. Serve with powdered sugar, or hot sauce such as chocolate sauce. Raised Fritters—These may be made from bread dough, with a teaspoon of jam or jelly in the centre like Raised Doughnuts. Swedish Timbales—34 cup flour, 14 teaspoon salt, 1 teaspoon sugar, 4% cup milk, 1 egg, 1 tablespoon olive oil or melted butter. Make like Fritter Batter. Put mixture into a cup. Heat the timbale iron in the fat. Take out iron, let drain a moment, dip it three-fourths into the batter, and then into the hot fat. If the batter clings to the iron, it is thick enough. Fry a delicate brown, about 2 minutes. If it slips off the iron into the fat, there is too much fat on the iron. Remove from iron and drain. Fill with creamed oysters, or chicken, or with fresh fruit. These are better eaten hot, as they soften on standing. +o CHARS e+ CROQUETTES The food material is cooked, chopped fine, and held together with a thick white sauce. It is then shaped into small forms, as cone, ball, cylinder, etc., egged and crumbed and fried in deep fat about 2 or 3 minutes. This is a good way to use leftovers. Pastry Bi To Egg and Crumb—Use fine bread or cracker crumbs, or cornmeal. Beat eggs slightly in a plate, add 2 tablespoons water or milk, and \% teaspoon salt. Dip croquette in crumbs, then in egg, and again in crumbs. See that all the surface is covered. Proportions for Croquettes: To 2 cups of the solid material such as fish, meat, chicken, vegetables, cereal, add 1 cup thick white sauce made of 3 tablespoons fat, 3 tablespoons flour, and 1 cup milk, stock or gravy, and seasonings. The mixture must be just stiff enough to hold its shape. Cool, shape, egg and crumb, and fry - in deep fat. Potato Croquettes — 1 cup cold riced potato, 4/6 cup milk, 1% cup flour, 1 egg, beaten separately, seasonings. Mix, adding stiff egg white last. These do not require egg and crumb, but may be dropped from a spoon into the hot fat. BE S@e PASTRY GENERAL RULES: 1. Use good materials: (a) Flour—Pastry flour should be used; if not, substitute in each cup, 2 tablespoons cornstarch for 2 tablespoons flour. Sift before measuring. (b) Shortening —This must be fresh. All lard or Crisco may be used or part butter. All butter makes a tough crust. (c) Water should be ice cold. Use as little as possible. (d) Baking Powder—Use 1% teaspoon Blue Ribbon baking powder to each cup of flour. 2. Have everything as cold as possible. Ww . Handle quickly and lightly. Roll on only one side, and away from the centre, in plain pastry. In puff pastry keep dough in rectangular shape. aS . Puff pastry is better kept over night — chill well before baking. wn . In baking, have the oven hot with strong underheat first, then brown on top. Pies should bake, as a rule, in 4% to 34 hour. They should slip on the tin when done. Crust alone should brown in about 14 hour. A pastry shell requires a very hot oven, about 500°F. 76 Blue Ribbon Cook Book Chart of Oven Temperature for Pastry Slow Hot Very Hot 300° F. 450° F. 500° F. Meringue. Filled pie, Puff paste, Tarts Pastry shell. Plain Pastry—114 cups pastry flour, 14 cup shortening, 3 teaspoon salt, \4 cup ice water. Enough for two crusts.

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Quality FrittersSwedish TimbalesPumpkin PieRaisin PiePotato Croquettes

Blue Ribbon cook book