Blue Ribbon and Pure Gold cook book

1 cup Graham flour, 13 teaspoons baking soda, 1 teaspoon salt, 4 to { cup molasses, 2 cups sour milk. Breads 65 Mix dry ingredients together, add molasses and milk, stir until well mixed. Turn into greased pans and fill ? full. 1 pound Blue Ribbon baking powder cans make excellent moulds, as the round slices are attractive. Steam 2 hours. Corn Bread—1 cup corn meal, 1 cup white flour, $ teaspoon salt, 2 tablespoons sugar, 4 teaspoons Blue Ribbon baking powder, 1 egg, 1 cup milk (about), 1 tablespoon melted butter. Mix all the dry ingredients thoroughly, add milk and beaten egg. Last of all add the melted butter. Put into greased pan and bake 4 hour in a moderate oven. Florida Pone—Mix 4 level teaspoons of Blue Ribbon baking powder and 3 teaspoon of salt into 2 cups of white corn meal. Mix with sufficient water to make a thick batter, and beat in a tablespoon of fat. Make in a thin cake and bake until well browned. Good with meat. Sally Lunn—1 cup milk, 1 tablespoon melted butter, 3 eggs beaten separately, 2 cups flour, 1 tablespoon sugar, 2 teaspoons Blue Ribbon baking powder, 4 teaspoon salt. Add milk and melted butter to beaten yolks of eggs. Sift in all dry ingredients and beat well. Fold in stiffly beaten egg whites. Bake in a shallow pan or muffin tins in a moderate oven for 30 or 40 minutes. ROLLS, BUNS AND RUSKS Parker House Rolls—2 cups milk, scalded and cooled, 1 cake compressed yeast, 2 tablespoons sugar, 13 teaspoons salt, 2 to 4 tablespoons shortening, 6 cups sifted flour. To the lukewarm milk add the yeast, sugar, and melted shortening. Beat in 3 of the flour very thoroughly, and allow to rise in a warm place to double its bulk. Then add the salt, and remainder of the flour, or enough to make a dough. Knead until smooth, place in a greased bowl and let rise again to double its bulk. Roll dough about 4 inch thick, and cut with floured 3 inch biscuit cutter.. Crease through the middle of each biscuit with a dull knife. Brush lower half with melted butter, fold and press together with one edge slightly over the other. Place 1 inch apart on greased pans, let rise, bake in a hot oven 15 to 20 minutes. 2 inch Parker House rolls are nice for luncheons and afternoon teas. Sweet French Rolls—To the above recipe add 1 well-beaten egg, and 2 tablespoons more sugar after the first rising. Cinnamon Buns—Use recipe for Parker House rolls. Roll dough 4 inch thick, keeping in rectangular shape. Spread with the following mixture: } cup soft butter, 2 tablespoons Pure Gold 66 Blue Ribbon Cook Book cinnamon, | cup currants or seedless raisins, 1 cup brown sugar. Roll like a jelly roll. Slice across 1 inch thick. Place in greased pans cut side up. Let rise. Bake 25 to 30 minutes in a moderate oven. When baking bread, part of the dough might be made into buns. Swedish Tea Ring—Made the same as Cinnamon Buns, but shape the jelly roll as a ring; cut with scissors, let rise, bake. Hot Cross Buns—1 cup milk, scalded and cooled; 1 cake compressed yeast, 4 tablespoons sugar, 3 teaspoon salt, 4 tablespoons shortening, 1 egg, $ cup currants or raisins, 1 teaspoon Pure Gold lemon extract, 3 cups sifted flour. Dissolve yeast and 1 tablespoon sugar in lukewarm milk. Add 14 cups flour, beat until sponge is smooth, cover, and let rise in warm place until light. Cream shortening, add the remaining sugar, and well-beaten egg, raisins which have been floured, salt and extract. Add to sponge with enough flour to make a soft dough. Knead on board, let rise until double in bulk. Shape by hand into round buns. Place on greased pans 1 inch apart. Let rise again. Brush over with egg diluted with water. Cut a cross on the top of each. Bake 20 minutes. While hot fill cross with frosting. Potato Rolls—4 small potatoes, 2 cups scalded milk, 1 tablespoon shortening, 2 tablespoons sugar, 2 teaspoons salt, = yeast