Blue Ribbon cook book

Melt butter in kettle, add molasses and sugar, stir until sugar is dissolved. Boil until brittle, 290 degrees F., stirring constantly at the last. Add vinegar, remove from fire and pour into greased pan. When cool enough to handle, butter the fingers, and pull but do not squeeze the candy. Pull until porous and light yellow. Cut in small pieces. Peanut Brittle—1 cup sugar, 1/4 cups unshelled peanuts, Shell peanuts, remove brown skin, chop fine or leave whole. Melt sugar in frying pan, but do not caramelize. Pour over nuts on a platter; mark in squares before it hardens. Butter Scotch—2 cups sugar, 44 cup molasses, 4 cup butter, 1 tablespoon vinegar, 2 tablespoons boiling water, dash of salt, 1 tablespoon Blue Ribbon vanilla. Boil sugar, molasses, vinegar, water and salt until brittle, 290°F. Add butter and vanilla, and pour into greased pans until it is 14 inch thick. Mark into squares. Chocolate Caramels—2 cups brown sugar, 2 tablespoons molasses, 2 tablespoons butter, 44 cup milk, 4 squares chocolate, 1 teaspoon Blue Ribbon vanilla. Cook ingredients, except butter and vanilla, to firm ball stage, 248 degrees F. Remove from fire, add butter and vanilla and pour into greased pan. Mark in squares. Sea Foam—3 cups sugar, 24 cup water, 4 cupcorn syrup, 2 egg whites, 1 teaspoon Blue Ribbon flavoring. Boil sugar, water and syrup to hard ball stage, 254 degrees F. Let coola little, and pour slowly into stiffly beaten egg whites, beating constantly. Add flavoring, and beat until smooth and creamy. Cocoanut or nuts may be added if desired. Cream Candy—Delicious candies may be made from the white of an egg and a tablespoon of cream or cold water lightly beaten together. Into this, powdered sugar should be stirred until it is the consistency of stiff dough. Work until smooth, form into small balls, stand on greased paper, and put in a cool, dry place to harden (about 2 hours). A variety of flavors of Blue Ribbon extracts may be used, and the candy may be colored. Turkish Delight—4 tablespoons gelatine, 14 cup cold water, 2 cups sugar, 14 cup boiling water, juice of 1 lemon, juice of 1 large orange, grated rind of orange. Soak gelatine in cold water. Boil sugar and hot water and add to gelatine mixture. Let simmer 20 minutes, add flavoring and strain. Pour into wet mould, having mixture about 1 inch deep. Cut in squares and roll in powdered sugar. Nuts, fruit and coloring matter may be added, if desired. 108 Blue Ribbon Cook Book Salted Almonds or Peanuts—Blanch almonds by putting in boiling water until skins are loosened. Drain, cover with cold water, and pinch off skins. Remove skin from peanuts. Dry almonds on towel. To every pint of nuts allow 114 tablespoons melted butter. Brown delicately in a slow oven, or in a frying pan, stirring so that nuts will not burn. Drain on brown paper to absorb surplus fat. Sprinkle salt on nuts while still hot, using 1 teaspoon salt to every pint of nuts. Stir well. When nuts are cold, shake in a colander to remove loose salt. 9 S@~ ~ ) BEVERAGES Beverages are liquids and flavoring suitable for drinking. They may be classified as: 1, Refreshing—Water and fruit juices. 2. Nutritious— Milk, cocoa and chocolate. 3. Stimulating—Tea and coffee. Water is, of course, the most important beverage, and is as necessary as food. From 4 to 6 glasses should be taken daily, and a good habit to establish is to take a glass of water before breakfast. If there is any doubt as to water being pure, it is advisable to boil it hard for a few minutes, cover, cool, then pour slowly into sterile jars. Discard the last pint. The source of supply should be carefully guarded from contamination.