Blue Ribbon cook book

Spice Cake—l{ cup butter, 34 cup sugar, 2 eggs, 1% cup milk, 114 cups flour, 2 teaspoons Blue Ribbon baking powder, 1% teaspoon Blue Ribbon cinnamon, }4 teaspoon each of Blue Ribbon cloves, allspice, and nutmeg, 14 cup chopped nuts or raisins. Boston Cream Pie—Use the Plain Cake recipe. Bake in layers and’ fill with a Cream Filling. Sprinkle powdered sugar on the top. Devil’s Food Cake, No. 1—)4 cup sugar, 14 cup milk, 3 squares un- sweetened chocolate. Cook these together in double boiler until melted. Boil until it thickens, then coo!. ¥4 cup butter, 1 cup sugar, 2 eggs, 44 cup milk, 14 teaspoon salt, 1 tea- spoon Blue Ribbon vanilla, 2 cups flour, 4% teaspoon Blue Ribbon soda, and 114 teaspoons Blue Ribbon baking powder. When combined, add chocolate mixture. Devil’s Food Cake, No. 2—34 cup butter, 114 cups brown sugar, 4 eggs, beaten separately, 1 cup sour milk, 214 cups flour, 1 teaspoon Blue Ribbon soda, 14 teaspoon salt, 1 teaspoon Blue Ribbon vanilla, 3 to 4 squares unsweetened chocolate. Bake in layer cake tins. Use chocolate or white frosting. To substitute cocoa for chocolate use 314 tablespoons to every square (1 ounce), Either sift cocoa with the dry ingredients, or mix with enough liquid to make a paste, and add after the egg yolks. As there is less fat in cocoa, increase the shortening 1 tablespoon for every square of chocolate. This is good made with sour cream, in which case use only 14 cup butter. Coffee Fruit Cake—1 cup butter, 2 cups brown sugar, 1 cup very strong Blue Ribbon coffee (cold), 1 cup molasses, 3 eggs, 4 cups flour, sifted, 1 teaspoon Blue Ribbon baking soda, 2 cups raisins (chopped), % cup currants, 1 teaspoon Blue Ribbon ground cinnamon, 1 teaspoon Blue Ribbon ground cloves, 14 teaspoon Blue Ribbon allspice, 14 teaspoon Blue Ribbon mace, 14 teaspoon salt. Bake in a slow oven 2 to 3 hours. Fruit Cake—2 cups butter, 2 cups brown sugar, 1 cup molasses, 5 cups browned flour, 8 eggs well-beaten, 1 cup sour milk, 1 teaspoon Blue Ribbon baking soda. Mix as usual, and stir in at the last, 1 pound currants, wash- ed and dried, 1 pound raisins, seeded, 1 pound dates, chopped, 1 teaspoon Blue Ribbon ground cinnamon, }% of nutmeg and 14 of mace, % pound blanched, sliced almonds, 14 pound mixed peel. If any of the fruit is omitted, add a little less of the flour. Steam 2 hours, and bake 2 hours in a moderate oven. Frostings and Fillings 85 White Fruit Cake—1 cup butter, 114 cups granulated sugar (sifted), 6 eggs, 44 cup milk, 2% cups sifted flour, 3 teaspoons Blue Ribbon baking powder, 2 cups Sultana raisins, 1 cup candied pineapple, 14 cup of citron, shredded, 144 cup candied orange peel, shredded, 1 cup blanched, sliced almonds, 1 tablespoon Blue Ribbon vanilla, 14 teaspoon Blue Ribbon almond extract. Cream butter, add sugar, then yolks beaten thick, beat thoroughly, add flour with baking powder in it and milk alternately. Dredge all fruit with a little of the flour, and add to batter. Have whites beaten perfectly stiff and fold them into batter. Bake in buttered, papered pans, 2 to 24 hours in moderately slow oven. Candied cherries are an addition. Christmas Cake—Use 2 cups butter, 2 cups brown sugar, 5 eggs, 44 cup sour cream, 2 cups raisins, 1 cup almonds, 2 cups currants, 2 cups dates, 1 cup citron, 3 cups flour, 4% teaspoon Blue Ribbon baking soda, 1 teaspoon cinnamon, 1 teaspoon cloves, 2 teaspoons Blue Ribbon pastry spice, 14 cup orange juice, 114 teaspoons Blue Ribbon baking powder. Bake in slow oven.