Blue Ribbon cook book

Rice Snowballs—Put boiled rice in small moulds. When cold, unmould in fruit saucer. Make a custard sauce and pour over the rice balls just before serving. Tapioca Pudding—}4 cup pearl, or 114 tablespoons minute tapioca. Soak pearl tapioca in water to cover about an hour. Drain, if necessary. Add tapioca to 2 cups scalded milk, and cook in double boiler until transparent. Beat yolk of an egg, 14 teaspoon salt, and 14 cup sugar, add tapioca mixture gradually. Put back into double-boiler and cook for 10 or 15 minutes. Fold in stiffly beaten egg white, and 1 teaspoon Blue Ribbon flavoring. ; This may be served hot, or very cold. A custard sauce is often poured over it. Apple Tapioca—Omit egg and pour cooked tapioca over small apples left whole, pared, and cored, and filled with sugar. Bake in a moderate oven until apples are soft. Tapioca Nut Cream—Put cooked tapioca into small moulds. Chill and turn into a dish, garnish with apricots and whipped cream, flavored with Blue Ribbon vanilla. Add chopped walnuts if desired. Sago Pudding—This can be used the same as tapioca. Puddings 97 Bread and Butter Pudding—Break slices of buttered bread into pieces. Put in greased baking dish, and pour in raw custard to nearly fill the dish. Let stand 4% hour, then cook in the oven in a pan of hot water. 14 to 1 cup of raisins or other fruit may be added. Custard—2 cups hot milk, 1 egg, 4% cup sugar, 2 tablespoons butter, 4 teaspoon salt, 1 teaspoon Blue Ribbon vanilla. This is sufficient custard for 2 slices bread, but of course it depends on the dryness. Queen of Puddings—When bread and butter pudding is done, spread with jam or jelly, cover with meringue made of 2 egg whites and 14 cup sugar, and brown in oven. Baked Custard—2 cups milk, scalded, 2 eggs, 144 cup sugar, 14 teaspoon salt, 1 teaspoon Blue Ribbon vanilla or almond, or dash of nutmeg. Beat eggs slightly, add sugar, salt, and flavoring. Slowly pour over this the scalded milk, and stir until sugar is dissolved. Strain into greased individual moulds, or larger dish. If desired, grate nutineg over top. Set in a pan of hot water, below boiling point, and bake in a moderate oven until custard is done. The test is to insert a knife in centre of custard, and if the blade is clean when withdrawn, the custard is done. Do not let the oven become too hot or custard will whey. Serve hot or cold. Variations: Use brown sugar. Use 34 cup sugar caramelized. Melt 1 square chocolate and add to hot milk. Add ¥% cup cocoanut. Mix berries or sliced fruit with custard. Soft Custard or Custard Sauce—Mix same ingredients as for baked custard. Cook in double-boiler, stirring constantly until mixture is thick enough to coat a metal spoon—6 to 8 minutes. Flavor and cool. Custard Pudding—Make like soft custard, but add 1 tablespoon cornstarch, or 2 tablespoons flour for every pint of milk. Cook cornstarch with milk before adding eggs. This is often poured over fresh or canned fruit, or stale cake, and called trifle. Floating Island— Make a soft custard with egg yolks only. Pour into a shallow pan. Make a meringue of the whites of eggs, and 1 tablespoon of sugar for each white. Drop by spoonfuls on the custard and brown in the oven. A bit of cherry or jelly may be put in the centre of each island. Cocoanut may be sprinkled on the top. Serve cold. Almond Custard—Make a soft custard, and add \% cup of finely chopped almonds, and 1 teaspoon of Blue Ribbon vanilla. Serve in glasses with whipped cream sprinkled with finely shredded almonds. 98 Blue Ribbon Cook Book Apple Custard—Take 1 pint stewed apples, sweetened and cooled; 1 pint sweet milk, 2 eggs. Mix the apple, milk and eggs. Put in a baking dish, grate a little Blue Ribbon nutmeg over the top, and bake 1% hour.