Blue Ribbon cook book

Wedding Cake—1 pound butter, 1 pound sugar, 12 eggs beaten separately, 1 cup fruit juice, 44 cup molasses, 4 cups flour, 2 teaspoons Blue Ribbon soda, 3 teaspoons each of Blue Ribbon nutmeg, cloves, allspice, cinnamon, 2 tablespoons Blue Ribbon rose extract, 3 pounds raisins, 1 pound currants, 2 pounds dates, 1 pound figs, 1 pound citron, 1 pint strawberry preserves, 1 pound almonds, blanched and sliced, 1 pound candied cherries. Steam 3 hours; bake 2 to 3 hours. FROSTINGS AND FILLINGS Boiled Frosting—Boil 1 cup granulated sugar, 44 teaspoon Blue Ribbon cream of tartar, 14 cup water, until it threads from the spoon, soft ball stage, 238 degrees F. Beat white of 1 egg to a stiff froth. Remove syrup from stove, allow it to cool a little, pour over the froth, beating all the time until thick enough to spread. Flavor to suit the taste with Blue Ribbon vanilla, lemon juice, or Blue Ribbon rose extract. Variations: 1. Marshmallow—Add 1/2 to 1 cup marshmallows cut small, after syrup has been poured on egg whites. Also use as a filling. . Maple—Use maple syrup, or flavor with mapleine. . Caramel—Use 14 caramel syrup. . Honey—Add 4 cup honey — more suitableas a filling. . Creole Icing—Use brown sugar. 86 Blue Ribbon Cook Book Boiled Frosting, No. 2—214 cups sugar, 4 cup light corn syrup, 14 cup water, 4 teaspoon Blue Ribbon cream of tartar, 2 egg whites, 11% teaspoons Blue Ribbon vanilla. Cook sugar, syrup, cream of tartar and water together until it forms a rather firm ball when tested in cold water, 242 to 244 degrees F. Do not stir after sugar is dissolved. Let cool a trifle so that it will not be boiling when poured slowly over the stiffly beaten egg whites. Beat constantly, and continue until mixture holds its shape. Add vanilla. This will keep several days in a covered jar. If necessary soften with boiling water. Chocolate Frosting—Follow above recipe, and add 3 squares melted, unsweetened chocolate, after all the syrup has been poured on the egg whites. Coffee Frosting—Substitute 14 cup very strong Blue Ribbon coffee for the water in Boiled Frosting, No. 2. Milk Frosting—Boil together 1 cup sugar, 44 cup milk, and 1 tablespoon butter for 5 minutes (after sugar is dissolved do not stir), remove from the stove, and beat until creamy and thick enough to spread. Add 1 teaspoon Blue Ribbon vanilla extract. Maple Cream Icing—1 cup brown sugar, 2 tablespoons milk, 1 tablespoon butter. Boil together until it forms a soft ball. Add % teaspoon Blue Ribbon vanilla. Beat until creamy, but do not let it harden. Fruit or shed also be added: 14 cup of seedless raisins chopped and stirred in is excellent. Quick Frosting—1 cup sugar, 14 cup boiling water, 1 egg white, 1% teaspoon Blue Ribbon vanilla. Put sugar and water in double boiler. Place over hot water. When sugar is dissolved, add unbeaten egg white, and beat with Dover egg-beater for 7 minutes. Reduce temperature of water, add vanilla, and continue beating until thick enough to spread. Apple Snow Frosting—1 cup sugar, 4 cup water, 1 egg white, 1 apple, grated, 4 teaspoon Blue Ribbon Vanilla. Cook sugar and water until it forms a rather firm ball in cold water, 240 to 242 degrees F. Pour slowly over stiffly beaten egg white. Add grated apple and vanilla, and beat until mixture will hold its shape. Fudge Icing—2 squares unsweetened chocolate, 2 cups sugar, 2 tablespoons butter, 34 cup milk, 1 teaspoon Blue Ribbon vanilla. Cut chocolate in small pieces, combine with sugar and milk, and cook very slowly to the soft ball stage, 238 degrees F. Add butter and vanilla, cool a little, and beat until creamy and thick enough to spread. This may be made with brown sugar. Chopped nuts or fruit may be added. Frostings and Fillings 87