Blue Ribbon cook book

Caramel Custard—Melt 1 cup sugar for caramel, stirring it constantly until light brown in color. Reserve 14 of it. Butter custard cups, and pour a little caramel into each; tip the cups so as to coat them with it. Fill the cups nearly full of custard. Place in pan of water, and bake ina slow oven. When cold, turn out. Serve with caramel sauce. Arrowroot Custard—2 cups of scalded milk, 2 to 3 tablespoons arrowroot wet with a little cold milk, 2 tablespoons of sugar, 1 egg. Mix the paste with the milk, add sugar, cook. Pour over eggs and stir while adding; cook a little longer, flavor to taste, and add a pinch of salt. Lemon Custard—3 eggs, 1 tablespoon butter, 2 to 3 tablespoons cornstarch, }4 cup of sugar, 2 cups water, 14 lemon, or 1 teaspoon Blue Ribbon lemon extract. Beat the yolks of the eggs, the butter and sugar together. Mix the cornstarch with a little of the water. Stir all together and cook as for custard. Remove from the stove and stir the beaten whites in lightly. Cornstarch Pudding (Blanc Mange)—2 cups milk, 3 tablespoons corn starch, 44 cup sugar, 1 teaspoon salt, 1 teaspoon Blue Ribbon flavoring. Stir the cornstarch to a smooth paste in part of the milk. Scald remainder in double boiler, add cornstarch, sugar and salt. Stir constantly until it thickens. Blanc Mange should not be hard and solid, but only stiff enough to hold its shape when unmoulded. Use individual or large moulds dipped in cold water. Serve with sauce or cream. This may be made with fruit juice instead of milk. Variations: 1, Chocolate —Use 1 square grated chocolate dissolved in the hot milk, or 4 tablespoons cocoa. Lessen cornstarch. 2. Caramel—Double the sugar and caramelize. 3. Coffee—Use 1 cup very strong Blue Ribbon coffee. Pear Meringue—Cook 8 canned pears in their syrup until clear and the syrup is thickened, then put them in a dish. Beat the whites of 3 eggs toa stiff froth, add sugar, spread it over the pears and brown the top in the oven. Serve with cake. Other canned fruits can be prepared in the same way, and many varieties produced. Prune Snow—Take 1 cup prune pulp, 4 cup sugar, 1 teaspoon Blue Ribbon lemon extract; add whites 2 eggs, beaten stiff, put in a dish and bake 30 minutes in a slow oven. Serve with cream. Other fruit may be used the same way. Apple Snow is good. SAUCE FOR PUDDINGS Wherever wine is found in a rule for sauce, juice of a lemon may be substituted in some cases; in others, a glass of rose water or an extra yolk of an egg. | Sweet cream used as a pudding sauce is most wholesome as well as most convenient, suitable to almost every pudding. Flavoring is sometimes used. Currant Sauce—Dilute 4 cup currant jelly with 1 cup boiling water; stir in 1 tablespoon butter, and 4 of sugar. When it boils, add the juice of 4 lemon, a little Blue Ribbon nutmeg, and 1 teaspoon cornstarch wet with cold water. Boil up again, and set in hot water until needed. Custard Sauce—1 pint milk, butter size of a walnut, 1 well beaten egg, or the yolks of 2 eggs, 1 teaspoon Blue Ribbon vanilla extract, or Blue Ribbon almond extract, 14 cup sugar. Melt the butter and the sugar in the milk; stir this gradually into the egg. Heat over a slow fire until the custard thickens. Add the flavoring just before serving. Serve with cornstarch or blanc mange. Very nice poured over fresh berries in the absence of cream. Delicate Pudding Sauce — Scald 1 cup milk, beat the yolks of 2 eggs with 14 cup sugar, and stir in; when it is thick as custard remove from the fire, and when cool, add whatever flavoring you choose, and the whites of the eggs beaten to a stiff froth. Dominion Sauce—Bring the juice poured from a can of peaches to a boil. Dissolve 1 tablespoon cornstarch in 14 cup cold water, add to the juice, boil 2 minutes and stir in 14 cup sugar.