Blue Ribbon cook book

Corn Syrup Pie—2 eggs, 44 cup brown sugar, 1 tablespoon flour, 1 cup corn syrup. Bake with two crusts. This makes a sweet, but very nice pie. Lemon Pie—1 cup sugar, 3 tablespoons cornstarch, 2 eggs, 1 lemon, grated rind and juice, 1 cup water, 1 tablespoon butter. First make the crust, and bake. For the filling mix the cornstarch with the sugar, and stir in boiling water to thicken. In another dish beat the yolks of the 2 eggs. Stir the two mixtures slowly and carefully, pouring the hot mixture into the eggs. Cook for a few minutes in double boiler.. Add other ingredients, cool, put in shell. Spread with the whites of the eggs beaten to a froth, and sweetened with 4 tablespoons icing sugar, and place in oven until browned. 78 Blue Ribbon Cook Book Orange Pie—Made like lemon pie, but substitute orange juice for the water, and use only 14 a lemon. Prune Pie—Stew prunes as for sauce, stone them, have ready a pie dish lined with paste, fill this dish with the stoned prunes, sprinkle over them % cup sugar, and a little Blue Ribbon cinnamon, and grated rind and juice of 14 lemon. Bake it with an upper crust, or lattice top, or after baking cover it with deep frosting made of the whites of 2 eggs, 2 to 3 tablespoons powdered sugar and any flavor desired. Cranberry Pie—114 cups cranberries, 1 cup sugar, % cup water, 2 tablespoons flour. Cook before putting into crusts. 14 cup raisins may be added. Berry Pies—Almost any berries can be used, as blue-berries, blackberries, goose-berries. The latter should be first cooked. 2 crusts are generally used. It is advisable to rub undercrust with unbeaten egg white, or sprinkle over with flour. This will prevent sogginess. A funnel of paper placed in the centre will prevent juice overflowing. Fruit Pies—Apricots, apricots and prunes, peaches, cherries, etc., make good pies. Apple Tarts—Line patty pans with crust. Put in each, chopped apple and a little white sugar; bake in a moderate oven and let cool. W hip a little cream very stiff, sweeten slightly and flavor with a drop or two of Blue Ribbon extract of lemon or vanilla. Just before serving, cover the apple in each tart with the whipped cream. A drop of currant jelly on the top of each one adds to the effect. Currant Tarts—1 cup currants, 1 cup brown sugar, two eggs, 4 cup melted butter, 1 teaspoon Blue Ribbon vanilla. This makes about 20 tarts. Raisin Tarts—Use seedless raisins in the above recipe. Turnovers—Roll pastry about 4 inches square. Put about 1 tablespoon of any filling on one half. Wet edges with cold water, fold over and press together. Prick with a fork. Butter Tarts—2 cups brown sugar, 2 tablespoons melted butter, 2 eggs, 1 teaspoon cornstarch, 2 teaspoons cream, 44 teaspoon Blue Ribbon vanilla or lemon extract. Cheese Straws—The “‘scraps’”’ of pie crust may be used for cheese straws. Roll paste to about 14 inch thickness; cover with a layer of grated cheese, press it in lightly and sprinkle with salt and paprika. Now fold the paste so as to have three layers; roll again to 14 inch thickness, and cut in strips about 5 inches long and 14 inch wide. Place on baking sheet so that straws do not touch each other, and bake in a hot oven 8 minutes or until well browned. Serve with salad. Garnish Cups—If one has very tiny muffin tins for forms, tiny pastry cups may be made, and used to hold mayonnaise on the side of a salad, filled with tartar sauce and served with fried fish or scallops, or filled with jelly to serve with chicken or turkey. Cakes 79 CAKES