Blue Ribbon cook book

Put all dry ingredients into mixing bowl. Add the melted butter and flavoring. Last of all, add the well-beaten white of egg. Drop them 1 inch apart on buttered pans. Bake 15 to 20 minutes in a slow oven. Put butter and water in pan, bring to boiling point. Add flour all at once and beat vigorously, about 2 minutes. Remove from fire; cool a little. Add unbeaten eggs one at a time, beating thoroughly. Drop by spoonfuls on greased pans, heaping up the top a little. For very small puffs, use a teaspoon. Bake in a moderate oven about 35 minutes. When cold make a slit in one side and fill with whipped cream, custard filling, or mock whipped cream. Eclairs—Use Cream Puff mixture, but shape long and narrow, about 1x4 inches. A pastry bag is best for this. Fill like Cream Puffs. Cover with chocolate icing. 92 Blue Ribbon Cook Book DESSERTS In choosing a dessert, consider the rest of the meal. If a heavy dinner has been served, a light dessert, as fruit, whips, jellies, etc., is best. If the meal was simple, steamed puddings, custards, pastry, etc., would be more suitable. Another consideration is the time taken to prepare the dessert. CLASSIFICATION OF DESSERTS 1. Hearty—Pastry, Shortcake, Steamed Puddings, Batter Puddings, rich frozen desserts, etc. 2. Medium—Custards, Rice, Tapioca, Cornstarch. 3. Light—Fruit Salad, Jelly, Junket, Whips, etc. PUDDINGS 1. Steamed— (a) Made with suet as the shortening. (b) A variation of the tea biscuit recipe. (c) A variation of the plain cake recipe. 2. Baked—(b) and (c) of above. Plum Pudding—1 cup suet chopped fine, 14 cup sugar, 1% cup molasses) 1 cup milk, 3 cups flour, 4 eggs, 1 cup bread crumbs, 1 teaspoon Blue Ribbon soda, 1 teaspoon salt, 14 teaspoon each Blue Ribbon nutmeg, cloves, cinnamon, and allspice, 1 cup raisins, 1 cup currants, 14 cup chopped almonds, 4 cup finely cut mixed peel, 1 cup dates, chopped. Mix suet, molasses, milk and well-beaten eggs. Sift four and other dry ingredients together, reserving some of the flour to dredge fruit. Add fruit last. Pour into greased moulds, cover well, and steam. Time required will depend on size of mould. Blue Ribbon baking powder tins make excellent moulds. Fill 24 full and steam 2 hours. Plum Pudding, Light—2 cups flour, 3 teaspoons Blue Ribbon baking powder, 14 cup sugar, 14 cup shortening, 1 cup milk, 3 eggs, 1 cup raisins, 4 cup chopped citron, 1 tablespoon Blue Ribbon lemon extract. Mix in order given, Steam. Carrot Pudding—1! cup suet, 1 cup brown sugar, 1 cup grated raw carrot, 1 cup grated raw potato, 1 cup raisins, 1 cup currants, 1 egg, 1 teaspoon salt, 1 teaspoon Blue Ribbon soda, 1 tablespoon Blue Ribbon extract, or juice of one lemon, 4 cup flour, 4 teaspoon each Blue Ribbon cinnamon, cloves, and nutmeg, 2 tablespoons sour milk or enough to make a drop batter. Fig Pudding—2 cups bread crumbs, 14 cup flour, 114 teaspoons Blue Ribbon baking powder, 1 teaspoon salt, 144 teaspoon each Blue Ribbon cinnamon and nutmeg, 1 cup brown sugar, 34 cup suet, 14 cup milk, 2 eggs, 14 pound figs cut fine. Steam 21% to 3 hours. Suet Pudding—)4 cup beef suet, chopped fine and free from skin, 14 cup brown sugar, 1 cup raisins, 44 cup currants, 1 teaspoon Blue Ribbon pastry spice, 2 cups sifted flour, 144 teaspoon salt, 4 teaspoons Blue Ribbon baking powder, °4 cup milk. Mix all dry ingredients together and then add milk. Steam 21% to 3 hours. Serve with hard sauce or lemon sauce. Graham Pudding, No. 1—!4 cup shortening, 24 cup honey, 4 cup milk, 1 egg, 114 cups Graham flour, 4 teaspoon Blue Ribbon soda, 1 teaspoon salt, 1 cup seedless raisins. Fill greased mould 24 full, cover and steam 21% to 3 hours. Graham Pudding, No. 2—)% cup molasses, 44 cup sour milk, 2 tablespoons melted shortening, 114 cups Graham flour, 44 teaspoon Blue Ribbon soda, 1 cup chopped raisins, 4% teaspoon salt. Steam 21% to 3 hours.