Blue Ribbon cook book

10. Apple Sauce Cake—Use 1 cup apple sauce instead of the milk. Add 14 teaspoon Blue Ribbon soda, and decrease baking powder to 1144 teaspoons. 11. Layer Cake—Bake in 2 layers, but scant the flour, as layer cake batter should be a little less stiff. If 3 layers are desired, double the recipe. Fill, and ice as desired. 12. Caramel Cake—Add 3 tablespoons caramel syrup. For recipe for syrup see Cake Frostings and Fillings. One, Two, Three, Four Cake—1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs, 1 cup milk, 4 teaspoons Blue Ribbon baking powder, 1 teaspoon salt, 144 teaspoons Blue Ribbon vanilla. Gingerbread—}4 cup brown sugar, 14 cup butter, 14 cup molasses, % cup boiling water, 114 cups sifted flour, 1 egg, 34 teaspoon Blue Ribbon baking soda, 1 teaspoon Blue Ribbon ginger, 1 teaspoon Blue Ribbon cinnamon, }4 teaspoon salt. Bake in a greased pan in moderate oven. Sour Cream Gingerbread—1 cup molasses, 1 cup sour cream, 1 egg, 1 teaspoon Blue Ribbon soda, | tablespoon Blue Ribbon ginger, or more, to suit taste, 214 cups flour, 14 cup sugar, 1% teaspoon salt. Cakes 83 Buttermilk Cake—}% cup butter, 34 cup sugar, 1 cup buttermilk, 1 egg, 2 cups flour sifted, 34 teaspoon Blue Ribbon soda, 1 teaspoon Blue Ribbon pastry spice. Johnny Cake—See recipe for Corn Bread. Chocolate Marble Cake—1 cup butter, 2 cups sugar, 1 cup sweet milk, 4 eggs, 2 cups sifted flour, 14 cup cornstarch, 1 teaspoon Blue Ribbon vanilla, 3 teaspoons Blue Ribbon baking powder. After mixing all, take out part of the batter and stir into it 2 squares melted chocolate; drop this into the greased pans alternately with the other part. Spanish Bun—4 eggs (leaving out the whites of 2), 2 cups brown sugar, 1 cup butter, 1 cup milk, 2 teaspoons Blue Ribbon pastry spice, 214 cups flour, 3 teaspoons Blue Ribbon baking powder, 14 teaspoon Blue Ribbon cinnamon. Cream butter, add sugar, then cream again, add eggs and a little milk, mix baking powder through flour; mix flour and milk alternately in the creamed butter, etc., bake in shallow pans. When baked, beat the whites of the 2 eggs, adding some sugar and 14 teaspoon of Blue Ribbon cinnamon with which ice the cake, and put in the oven to brown slightly. Serve hot. Date Cake— 34 cup butter, 1 cup sugar, 1 cup milk, 2 eggs, 214 cups flour, sifted, 3 teaspoons Blue Ribbon baking powder, 14 teaspoon salt, 4 teaspoon Blue Ribbon vanilla, 1 heaping cupof finely chopped dates, 4% cup chopped walnuts. Stir dates and nuts in the last thing. Apple Sauce Cake (Eggless)—114 cups unsweetened apple sauce, 4 cup shortening, 1 cup brown sugar, 1 cup raisins, 44 teaspoon each of Blue Ribbon cinnamon, cloves, and nutmeg, 14 teaspoon salt, 2 cups flour, 4 teaspoon Blue Ribbon soda, 1)4 teaspoons Blue Ribbon baking powder. If apple sauce is sweetened, decrease sugar. Boiled Cake (Eggless)—1 cup brown sugar, 14 cup shortening, 1 cup cold water, 14 teaspoon salt, 4% teaspoon each Blue Ribbon nutmeg, cinnamon, mace, 1 cup raisins. Boil these ingredients 3 minutes and cool. Add 2 cups flour, 4% teaspoon Blue Ribbon baking powder, and 1 teaspoon Blue Ribbon soda. Pound Cake—1 pound butter (2 cups), 1 pound sugar (2 cups), 1 pound flour (4 cups), 8 eggs, 1 tablespoon lemon juice. Cream butter, add sugar gradually, then yolks of eggs beaten until lemon-colored. Fold in egg whites beaten stiff and dry. Bake 1 hour in a slow oven. Honey Cake— 14 cup shortening, 14 cup sugar, 4 cup honey, 4% cup sour milk, 1 egg, 124 cups flour, % teaspoon Blue Ribbon soda, 2 teaspoons Blue Ribbon baking powder, 14 teaspoon each Blue Ribbon cinnamon and nutmeg, 4 teaspoon salt. 84 Blue Ribbon Cook Book Marshmallow Cake—Plain, or chocolate cake baked in layers. Use Marshmallow Icing on top and between layers.