Blue Ribbon cook book

Ginger Pudding—Take 14 cup molasses, 144 cup brown sugar, 1 egg, 14 cup shortening, 44 cup sour milk, 4 tablespoon Blue Ribbon ginger, 14 teaspoon Blue Ribbon soda, 11% cups flour, 14 teaspoon salt. Add % cup of any fruit if desired; put in a greased mould and steam 114 hours. Bread Pudding (Steamed)—2 cups bread crumbs, 4% cup molasses, 1 cup hot water poured on the bread, 1 cup flour, 1 cup raisins, 44 teaspoon Blue Ribbon soda, 1 tablespoon melted butter, 1 egg, Blue Ribbon spices to taste, milk if required. Steam 11% to 2 hours. Good, and inexpensive. Puff Pudding (Steamed)—Make a batter by sifting 4 teaspoons Blue Ribbon baking powder, and !% teaspoon salt, into 2 cups sifted flour, 2 tablespoons sugar, 2 to 4 tablespoons shortening, and add milk enough to make it quite soft. Grease individual moulds and put them in the steamer; drop in first 1 spoonful batter, then 1 of berries, steamed apples, or any fruit or sauce you happen to have; then put in batter, and steam 30 minutes, Serve with sauce. Cottage Pudding—'!4 cup shortening, *4 cup sugar, 1 egg, 1 cup milk, 2 cups flour, 4 teaspoons Blue Ribbon baking powder, 1% teaspoon salt, 1 teaspoon Blue Ribbon vanilla. Cream shortening, add sugar and vanilla, then egg. Mix and sift baking powder, salt and flour, and add alternately with milk to the egg mixture. Fill greased pan 24 full. Bake in oven for 40 to 45 minutes, or steam in covered moulds 11% to 2 hours. Serve with lemon or chocolate sauce. 94 Blue Ribbon Cook Book Note—a nice deep Fruit Pudding can be made by half filling a deep dish with either dried fruit stewed, or fresh fruit or berries, and covering with a crust made of batter — same as recipe for Cottage Pudding. With dried fruit add 1 teaspoon of Blue Ribbon lemon extract. Bake or steam. Chocolate Pudding—Use Cottage Pudding recipe, but add 214 squares melted chocolate after the sugar is added. Cake with Sauce—Any kind of cake is nice steamed and sliced with a rich, hot pudding sauce over it. Cake with raisins in, served in this manner, is a very good and wholesome substitute for plum pudding. Stale cakes may also be served in this manner. Pandowdy—Pare, core, and slice thin, sour, juicy apples; grease a deep dish and put ina layer of apples, sweeten with sugar and flavor with lemon; strew over it a layer of bread crumbs and bits of butter; repeat alternately until the dish is full, finishing with a layer of bread crumbs. Bake until the apples are soft. Serve with cream. Apple Roly Poly—Peel and core sour apples and plunge in cold water, make rich tea biscuit dough rolled thin, slice the apples and lay on the crust, roll up, tuck ends in, prick deeply with a fork, put in a steamer and steam 134 hours. Or place in buttered tin and bake. Cut across and serve with lemon sauce. Roly Poly is also very nice made of huckleberries or blackberries instead of apples. In this case cream is the proper sauce to serve with it. Aunt Rachel’s Apple Pudding— Make rich biscuit dough as follows: 1 cup flour, 2 tablespoons butter, 1 tablespoon Blue Ribbon baking powder, 14 teaspoon salt, 1 teaspoon sugar, 1% cup milk. Roll dough rather thin and spread with 1 cup of finely chopped tart apples, over which sprinkle 14 cup brown sugar, a little Blue Ribbon nutmeg, and dot over with small bits of butter. Roll up as jelly roll. Cut in inch thick slices. Lay flat in baking dish and pour over sauce made as follows: Mix well together !% cup sugar, 1 tablespoon flour, pinch of salt. Pour on gradually 1 cup boiling water. Stir until thickened and add 2 tablespoons butter. Pour over pudding and bake in quick oven until light brown. Serve hot. Dumplings—Use a biscuit dough: 2 cups flour, 4 teaspoons Blue Ribbon baking powder, 1 teaspoon salt, 2 tablespoons shortening, about 34 cup of milk.