Blue Ribbon cook book

Chocolate Drop Cookies—14 cup butter, 1 cup brown sugar, 2 eggs, 4 tablespoons milk, 2 cups flour, 14 teaspoon Blue Ribbon soda, 1% cup cocoa, or 2 squares unsweetened chocolate, 4% cup nuts, 14 cup raisins or dates, 1 teaspoon Blue Ribbon vanilla. Ginger Cookies, No. 1—14 cup shortening, 14 cup brown sugar, 1 egg, 4 cup molasses mixed with 14 cup boiling water, 3 cups flour, 14 teaspoon Blue Ribbon soda, 1% teaspoon salt, 1 teaspoon Blue Ribbon baking powder, 1 teaspoon Blue Ribbon ginger, 14 teaspoon each Blue Ribbon cinnamon and nutmeg. Roll thin. Bake. For Ginger Drops use 14 cup less flour. Ginger Cookies, No. 2—Use Sugar Cookie recipe, but add 2 to 3 teaspoons Blue Ribbon ginger. Ginger Snaps— 4 cup shortening, 14 cup brown sugar, 14 cup molasses, 14 teaspoon salt, 14 teaspoon Blue Ribbon soda, 2 teaspoons Blue Ribbon ginger, 214 cups flour (about). Heat molasses to boiling point and pour over shortening. Add other ingredients. Chill before rolling. Chinese Chews—1 cup sugar, 2 eggs, 34 cup flour, 114 teaspoons Blue Ribbon baking powder, 14 teaspoon salt, 1 cup chopped nuts, 1 cup dates. To beaten egg yolks add sugar. Sift flour, baking powder and salt, add nuts and dates, and add to first mixture alternately with beaten egg whites Spread out in shallow pan, bake in a moderate oven. While hot, cut in narrow strips, and roll in powdered sugar. Honey Nut Date Bars—3 eggs, well beaten, 1 cup honey, 114 cups flour, 1 teaspoon Blue Ribbon baking powder, 1 teaspoon Blue Ribbon vanilla, 1 cup chopped nuts, 1 pound chopped dates, pinch of salt. Mix together honey and well-beaten eggs. Add baking powder and flour sifted together, then chopped dates and nuts, vanilla and pinch of salt. Bake in long, flat tin; mixture should be not more than 4 inch high. Bake 45 minutes in a slow oven. When baked will be about 14 inch high. Cut in strips 14 inch wide and 3 inches long. Roll in powdered sugar. Should be kept a week before serving. These are excellent bars to keep in the emergency cookie crock, as they become more moist and better flavored the longer they stand. Cookies and Small Cakes 91 Date Balls—1 egg, 4 cup sugar, 44 cup milk, 1 cup flour, 2 teaspoons Blue Ribbon baking powder, 1 cup nuts, 1 cup dates, 14 teaspoon salt. Roll the dough in the hands to make balls the size of a walnut. While hot roll in sugar. Cornflake Drop Cookies—1 cup butter, 1 cup brown sugar, 2 eggs, 4 cups corn flakes, 1 teaspoon Blue Ribbon almond extract, 114 cups flour (about), 2 teaspoons Blue Ribbon baking powder. Drop from teaspoon on greased baking sheet, and bake in hot oven. Cornflake Macaroons—3 egg whites, 1 cup fine sugar, 2 cups cornflakes, 1 cup cocoanut, 1 teaspoon Blue Ribbon flavoring. Add cornflakes and cocoanut to stiffly beaten egg whites, into which the sugar was folded. Bake in a moderate oven 15 to 20 minutes. Kisses— Take the well-beaten whites of 3 eggs, add 34 cup fine granulated sugar, 14 teaspoon salt, and flavor with 14 teaspoon Blue Ribbon lemon, vanilla, or rose extract. Drop on buttered paper with a spoon, sift sugar over them, and bake 45 minutes in a slow oven. Eaten with ices. Almond Macaroons—1/4 pound almond paste, 4% cup powdered sugar, 3 egg whites, 1 teaspoon Blue Ribbon rose extract. Mix paste and sugar thoroughly, fold in stiffly beaten egg whites and knead until smooth. Drop by teaspoonfuls on waxed paper, put a strip of almond on the top of each; strew some sugar over, and bake in a slow oven, until a light brown color, about 20 minutes. V4 pound finely chopped almonds might be used instead of the paste. Rolled Oat Macaroons—1 cup rolled oats, 4% cup sugar, 1 teaspoon Blue Ribbon baking powder, 1 teaspoon melted butter, 14 teaspoon Blue Ribbon almond extract, Ye teaspoon Blue Ribbon rose extract, 1 white of egg, beaten stiff.