Blue Ribbon cook book

This sauce is served with peach batter pudding, and may be used with any other. The juice of preserved fruit makes a nice sauce. Chocolate Sauce, No. 1—1 to 2 squares melted chocolate, 144 cup hot wale 4 to 1 cup sugar, 1 tablespoon butter, 1 teaspoon Blue Ribbon vanilla. Chocolate Sauce, No. 2—1 cup milk, 1 tablespoon cornstarch, 14 cup sugar, 4 square chocolate, 144 teaspoon Blue Ribbon vanilla. Clear Pudding Sauce—}4 cup sugar, 1 tablespoon flour, 1 cup boiling water, 2 tablespoons butter, 1 teaspoon Blue Ribbon flavoring. Honey Sauce—!4 to 1 cup whipped cream, 4% cup honey, 1 teaspoon Blue Ribbon lemon extract. Hard Sauce—14 cup butter, 1 cup powdered sugar, % teaspoon Blue Ribbon vanilla extract, 1g teaspoon Blue Ribbon pastry spice. Cream butter and sugar thoroughly (10 minutes), add vanilla. Heap roughly in a dish, sprinkle pastry spice over the top, and keep coo! until served. An egg white beaten stiff may be folded in at the last. 100 Blue Ribbon Cook Book Hard Gold Sauce—4 cup butter creamed with 1 cup brown sugar. Flavor with Blue Ribbon vanilla. Beat the butter to a cream, and add the sugar. Beat thoroughly. Smooth into shape and grate nutmeg over the top. Keep cool. The yolk of an egg is a very nice addition beaten up with the sauce. ‘ Lemon Sauce—}4 cup sugar, 1 cup boiling water, 1 tablespoon corn- starch, 2 tablespoons butter, 4% teaspoon Blue Ribbon Iemon extract. Mix the sugar and cornstarch, stir into them the boiling water, and boil 5 minutes, Take from the fire and add butter and lemon extract. Foam Sauce—Take the yolk of 1 egg and beat it with 1 cup powdered sugar and butter the size of an egg, until light, add boiling water, 14 cup, and set it over a kettle until cooked, flavor with 1 teaspoon Blue Ribbon lemon extract; beat the white of the egg to a stiff froth and add the last thing. Simple Sauce—1 egg beaten thoroughly and stirred into 1 pint sweeten- ed milk. Flavor with Blue Ribbon nutmeg. Strawberry Sauce—1}4 cup butter, 1 cup sugar, and 1 pint strawberries mashed until juicy. (Canned berries may be substituted for fresh ones.) Beat the butter and sugar to a cream, then stir in the berries. The beaten white of 1 egg may be added before the berries. Whipped Cream Sauce—Whip 1 cup ice-cold cream, add 4% cup pow- dered sugar, and 144 teaspoon Blue Ribbon lemon or vanilla extract. .The beaten whites of 1 to 3 eggs are often added. Nice with fruit pud- dings, or to cover slices of sponge cake. Mock Maple Syrup—See under Griddle Cake recipes. Caramel Sauce—-Caramelize 44 cup sugar, add 4% cup boiling water, simmer 5 minutes. Add 4 teaspoon Blue Ribbon vanilla. Orange Sauce—3 egg whites, 1 cup fruit sugar, grated rind of two oranges, 44 cup orange juice, 3 tablespoons lemon juice. Add sugar gradually to stiffly beaten egg whites. Add orange rind and fruit juices. OS See JELLIED DESSERTS Raspberry Cream—1 package Blue Ribbon raspberry jelly powder, 1 cup boiling water, 1 cup juice from a can of raspberries, 14 cup whipped cream, 1 egg white, beaten stiff, 1 cup canned raspberries. Dissolve jelly powder in boiling water, add raspberry juice and put away to partially set. Then add whipped cream, beaten egg white, and rasp- berries. Turn into a mould to set. Jellted Desserts 101 Herter Sponge—1 package Blue Ribbon lemon jelly powder, 24% cups boiling water, 34 tablespoon lemon juice, 14 cup sugar, 2 beaten egg yolks, 2 beaten egg whites. Dissolve jelly powder in boiling water, add lemon juice, sugar and beaten egg yolks. Cook the mixture in a double boiler 5 to 6 minutes. Put away to partially set. Then add beaten egg whites. Turn into a mould to set. Russian Jelly—1 package Blue Ribbon jelly powder (any flavor), 2 cups boiling water, 2 egg whites, beaten stiff.