Blue Ribbon cook book

Make just stiff enough to roll 14 inch thick. Cut in squares about 3 inches, and put fruit in centre. Apple is commonly used. Large fruits may be cut, or sliced, or used whole. Sprinkle sugar on. Gather up corners and pinch edges together. Or cut in rounds, place fruit in centre, and cover with another round. Press edges together. Pierce with a fork. Steam or bake. If necessary a very little water may be put in bottom of bake pan. Shortcake—2 cups flour, 4 teaspoons Blue Ribbon baking powder, 6 to 8 tablespoons melted shortening, 2 tablespoons sugar, 1 teaspoon salt, 34 cup milk. An egg may be added if desired. Use less milk. Mix and sift dry ingredients, then add milk and shortening. Keep as soft as possible. This may be baked in one large cake and split before using, or as individual biscuits, or as two thinner cakes; put one on top of the other for baking. Brush the lower with butter first. When baked split, fill with fruit, and serve with whipped cream. Strawberries seem to be preferred, but raspberries and loganberries are almost as good. Blueberries are splendid if stewed. Fresh or canned peaches are good. Practically any fruit may be used. Indian Pudding—4'‘cups milk, 144 cup corn-meal, 144 cup molasses, 4% teaspoon salt, 2 teaspoons Blue Ribbon ginger, 1 egg, 1 tablespoon butter. Cook cornmeal and milk in double boiler until mixture thickens; add other ingredients. Pour into greased baking dish, set in a pan of warm water and cook 1 hour in a slow oven; 275° F. Apple Indian Pudding—Add sliced apples to above recipe. Shredded Wheat Pudding—To every shredded wheat biscuit, add 2 cups hot milk, 1 egg, 14 cup molasses, 14 teaspoon salt, 4 teaspoon Blue Ribbon cinnamon. Pour liquids over biscuits and bake in a moderate oven until set—about 30 minutes. Junket—1 junket tablet, 1 tablespoon lukewarm water, 1 quart milk, 14 cup sugar, 1 teaspoon Blue Ribbon flavoring. Dissolve tablet in the water. Heat milk in double boiler to lukewarm, 90 degrees F. Do not overheat or it will not thicken. Remove, add sugar, stir until dissolved. Add dissolved tablet and flavoring. Pour into individual glasses or large serving dish. Let stand at room temperature until firm. Then chill, and serve. A drop of vegetable coloring adds to the attractiveness. %4 cup of caramel syrup may be used in place of the sugar. 1 cup strong coffee may be substituted for 1 of milk. Rice Pudding, No. 1—% cup rice, 1 quart milk, 44 cup sugar, % teaspoon salt, 144 teaspoon Blue Ribbon nutmeg, or 1 teaspoon Blue Ribbon vanilla. Wash rice. Mix all ingredients and pour into greased baking pan. Cook in a slow oven 2 to 3 hours, stirring every 15 minutes for the first hour. 96 Blue Ribbon Cook Book Variations: 1. Add % cup raisins when cooked. 2. 1% hour before pudding is done, add well beaten egg yolk. Fold in stiffly beaten white when cooked. 3. Add 2 squares melted chocolate or 44 cup cocoa. Rice Pudding, No. 2—1%4 cuprice, 1 cup water, 2 tablespoons sugar, 4 teaspoon salt, 14 cup raisins, 214 cups milk, 144 teaspoon Blue Ribbon cinnamon. Cook rice and water in top of double-boiler until water is absorbed. Add the other ingredients and cook 45 to 60 minutes. Rice Cream—1 cup cooked rice, 14 cup sugar, 1 cup whipped cream. Fold in whipped cream, chill, and serve with berries on the top, or mix 1 cup berries in with the rice mixture. Rice Peach Pudding—To each cup of boiled rice, stir in 1 teaspoon butter, 2 tablespoons sugar, and 1 egg. Butter a pudding dish, put in a layer of rice 4 inch thick, then a layer of pared and sliced peaches. Sprinkle with sugar and rice alternately until the dish is full. Bake 20 minutes. Have rice for the last layer. Turn out and serve with vanilla, cream or any other pudding sauce, or cream and sugar. Canned peaches may be used instead of fresh.