Blue Ribbon cook book

Confectioners' Icing—1 1/2 cups confectioners' sugar, 4% to 1 teaspoon Blue Ribbon flavoring, 1 teaspoon melted butter, about 2 tablespoons fruit juice, water, milk, or cream. Mix until thick enough to spread. Cocoanut, melted chocolate, nuts, etc., may be added. Variations: 1. Mocha Frosting—Use above recipe, but add 14 cup creamed butter, and use coffee as the liquid, Sprinkle with almonds, blanched, chopped, and browned in a slow oven. 2. Orange Frosting—Use orange juice and grated rind. 3. Lemon Frosting—Use lemon juice and grated rind. Cream Filling—}4 cup sugar, 2% to 3 tablespoons flour, few grains salt, 1 egg, 1 cup milk, 1 teaspoon Blue Ribbon flavoring. Mix dry ingredients, add beaten egg. Add scalded milk, and cook in double boiler until thick. Cool, add flavoring. Spread on cake. 1 tablespoon butter may be added. Cocoanut Filling—Add 4 to 1 cup grated cocoanut to cream filling. Lemon Filling—Like Cream Filling, but use 34 cup boiling water instead of the milk, 2 tablespoons lemon juice, and 2 teaspoons grated rind. Orange Filling—Like Cream Filling, but for milk, substitute juice of an orange and grated rind, and 14 tablespoon of lemon juice and water to make lcup. Or use less orange juice if too strong. Chocolate Filling—Like Cream Filling, but melt 1 square unsweetened chocolate in the milk, and add 14 cup more sugar. Tutti Frutti Filling—To Boiled Frosting, No, 2, add 1 cup chopped raisins, and 14 cup chopped walnuts. This will be enough for filling and icing. If white icing is desired for top and sides, add raisins and nuts to part of frosting and use as filling. Other fruits and nuts may be added instead, as candied cherries, almonds, pecans, grated cocoanut, currants, dates, figs, etc. Marshmallows cut small and added to Boiled Frosting make an excellent filling. Jelly and Jam Fillings—Any jelly or jam may be used as a filling. Fruit Filling—Preserved fruits, or cooked, dried fruits, such as apple sauce, prunes, figs, apricots, etc., may be used as a filling. Often these are mixed with whipped cream. Fresh berries and fruits are also used, as strawberries, raspberries, bananas, etc. Apple Sauce Filling—To 1 1/4 cups sweetened apple sauce, add beaten yolk of an egg, and 1 teaspoon lemon juice. Cook, and spread between layers. Pineapple Filling—To 1 cup grated, sweetened pineapple, add enough confectioners’ sugar to thicken. 88 Blue Ribbon Cook Book Whipped Cream Filling—Whip 1 cup sweet cream to a stiff froth, sweeten and flavor to taste, and spread on. The cream will froth easier if put on ice 14 hour before whipping. Mock Whipped Cream—Take 1 large, sour apple, peeled and grated, 1 cup white sugar, white of 1 egg, beat all together a long time. Flavor with Blue Ribbon vanilla. Mix the apple with the sugar as soon as possible after grating, or it will turn dark. Use like whipped cream. Icing Cookies, Etc.—Before putting in the oven, dredge or sprinkle sugar—gingerbread, cookies, and other small cakes not to be frosted, with fine sugar, and it will give a rich brown glaze,and add much to their flavor. Almond Paste (for Christmas, Birthday and Wedding Cakes)—1 pound almonds, 1 pound icing sugar, 2 whole eggs. Blanch almonds, dry, and pass through a food grinder. While passing through add sugar to use up the oil of the nuts. Pass through a second time, then add beaten eggs to form a stiff paste. If too stiff use a very little Blue Ribbon rose extract or lemon juice. Whites of eggs only, or yolks only, may be used. Dredge moulding board with icing sugar, and knead paste well; roll out to size of cake. Dredge cake with a little flour, moisten top with a little orange juice. Place on top and press down so it will stick. Do not let it bulge. Allow it to stand over night so it will set before putting on icing.