Blue Ribbon cook book

Cut or rub shortening into flour until it is about the size of peas. Add water slowly; mix lightly. Use a little more than half of dough for under crust. Roll out lightly as directed, until piece is a little larger than the plate, and 1 inch thick. Place on plate and press gently into crevices. If top crust is to be used, moisten edge of lower with cold water after filling it in, and press the edges together. Trim off edge with a sharp knife or pastry jagger, which trims and flutes at the same time. Cut upper crust in centre, or make a pattern. This is to allow the steam to escape. Pastry shells may be baked on inside or outside of pie plate, or layercake pan, and should be well perforated with a fork. Puff Pastry—1}4 cups pastry flour, 34 cup washed butter, 4 cup ora little more ice water. Part of the shortening is cut in, and the remainder rolled in. Keep as cold as possible, and chill before putting in oven. Apple Pie—Line pie plate with paste. Fill with thin slices of sour apples. Sprinkle 34 cup of sugar, and 14 teaspoon Blue Ribbon nutmeg over apples. Dot with pieces of butter. Cover with uppercrust, and bake. Deep Dish Apple Pie—Make in a baking pan with no under crust. Apple Custard Pie—Take 2 cups milk, 2 cups apple sauce, 3 eggs: flavor and sweeten, and bake with an undercrust only. This will make 2 pies. Pumpkin Pie, a One Crust Pie—The following recipe is a sufficient quantity for 2 pies. Take 3 cups scalded milk —a little cream is an improvement — 2 cups boiled, and strained pumpkin, 114 cups brown sugar, a little piece butter, 14 teaspoon salt, 3 eggs, the yolks beaten thoroughly and stirred in, and the whites beaten to a froth, and added just before putting the pie in the oven; 1!4 teaspoons of Blue Ribbon ginger, cinnamon, cloves and nutmeg mixed. Should you desire to use squash instead, you can make equally as good a pie as with pumpkin. To avoid soggy undercrust, coat it with white of egg before putting in pumpkin mixture. This is better eaten the same day it is made, but if only one pie can be used, reserve half the filling, make an extra shell, and when pie is required cook mixture on top of stove, cool a little, pour into shell, cover with meringue and brown in oven. Pastry 77 Raisin Pie—1 cup brown sugar, 2 tablespoons flour, 1 cup cold water, 1 cup seeded raisins, 3 tablespoons lemon juice, 14 teaspoon salt, 1 teaspoon butter. Mix ingredients, cook until mixture thickens; cool, bake between crusts. Mince Pie—Use 2 crusts. Fill undercrust even full of mincement. Bake 30 minutes. Mince Meat for Pies—2 pounds raisins, seeded, 2 pounds currants, 4 pound mixed peel, 144 pound mixed nuts, if desired, 2 pounds of lean beef, cooked and minced, 1 pound suet, 5 pounds tart apples, chopped, 3 teaspoons salt, 1 tablespoon each Blue Ribbon allspice, cinnamon, mace and nutmeg, 1 teaspoon cloves, 14 cup lemon juice, 3 cups orange juice, 4 cups brown sugar. Mix all ingredients, except nuts, simmer slowly 35 to 45 minutes, add nuts. Pack in jars and seal. Let ripen at least one week. Butterscotch Pie—1 cup brown sugar, 3 tablespoons flour, 3 tablespoons butter, 114 cups milk, 2 eggs, 4 teaspoon Blue Ribbon vanilla. Mix sugar and flour, add hot milk, cook. Add to beaten egg yolks, add other ingredients. Cool, put in shell, cover with meringue made of the egg whites and sweetened. Custard Pie—2 eggs, 14 cup sugar, 14 teaspoon salt, 2 cups hot milk, % teaspoon flavoring. Beat eggs slightly, add sugar and salt, add hot milk; stir until sugar is dissolved, add flavoring. Cook in one crust, using a moderate oven. Blue Ribbon nutmeg sprinkled on the top is well liked. Cocoanut Pie—Before baking, add 14 cup of cocoanut to the custard filling. Chocolate Pie—Add 2 squares chocolate, melted, or 144 cup cocoa, to custard filling. Banana Pie—Dice a banana and stir into custard filling.