Blue Ribbon and Pure Gold cook book

cake dissolved in { cup lukewarm water. Add the hot potatoes, riced, to the milk, butter, salt, sugar, and flour enough to make a sponge. Let rise and add flour to make a dough. Knead, cover, and let rise to double in bulk. Knead again and shape into balls. Place on greased pans 1 inch apart, let rise, and bake 15 to 20 minutes in a hot oven. Rusks—2 cups milk, scalded and cooled, 1 cake compressed yeast, 1 cup sugar, 2 teaspoons salt, 6 tablespoons shortening, 6 cups sifted flour, } teaspoon Pure Gold lemon extract, and j teaspoon Pure Gold nutmeg. To the lukewarm milk add the yeast, $ cup sugar, and melted shortening. Beat in 3 of the flour very thoroughly, cover, and allow to rise in warm place to double its bulk. Then add the salt, the remainder of the sugar, the extract, spices, and flour enough to make a dough. Cover, let rise till very light, cut down, let rise again until very light. Roll 14 inches thick. Cut with 3 inch cutter. Place in pans, letting them almost touch. Let rise once more until very light. Bake 20 minutes in a hot oven. Glaze with 1 tablespoon milk, and 3 tablespoons sugar, if desired. Handy Buns—2 heaping tablespoons butter, 2 heaping tablespoons flour. Mix well, then add 2 cups boiling water, stir and let cool. Add 2 teaspoons salt, 2 beaten eggs, 1 cup sugar, 1 yeast cake dissolved in half cup of water. Thicken with flour, beating and kneading stiff. Flour Mixtures 67 Let rise in a cool place in a crock 48 hours at least, pushing dough down every 24 hours. Make into buns size of an egg; let buns rise 12 hours; bake 20 minutes. Put in patty pans, or gem tins to bake. Dough is good for 5 or 6 days. FLOUR MIXTURES Flour mixtures are made up of varying proportions of flour and liquid, and are classified according to consistency of the mixture. I. (a) Pour Batter—1 cup liquid to 1 cup flour. (Popovers, griddle cakes.) (b) Drop Batter—1 cup liquid to 2 cups flour. (Muffins, drop cookies.) (c) A Cake Mixture is between the two batters. (d) Soft Dough—1 cup liquid to 3 cups flour. (Bread, biscuits. ) (e) Stiff Dough—1 cup liquid to 4 cups flour. (Pastry, cookies.) Il. METHOD OF MIXING: 1. Pastry—Cut fat into flour and other dry ingredients, and add liquid carefully. 2. Butter Cake—Cream fat with the sugar, and add liquid and dry ingredients alternately. 3. Muffin Mixture—Mix dry ingredients, add liquid, then melted fat. 4. Sponge Cakes—Beat eggs until light and fold in the dry ingredients. III. RULES FOR USE OF LEAVENING AGENTS: 1. Use 2 teaspoons of Blue Ribbon baking powder to leaven one cup flour. Lessen this amount 4 teaspoon for every egg used after the first. 2. Use 4 teaspoon baking soda to 1 cup sour milk. 3. Use 4 teaspoon baking soda to 1 cup molasses. If milk or molasses are very acid, use in addition, 1 teaspoon baking powder to each cup flour. 4. Use 1 teaspoon Pure Gold cream of tartar with 3 teaspoon soda to 1.cup flour. 5. More leavening is needed if coarse flours are used. 68 Blue Ribbon Cook Book BISCUITS Tea Biscuits—2 cups flour, 2 to 4 2 tablespoons shortening, 4 level teaspoons we A Blue Ribbon baking powder, 3 teaspoon =a —S—tstssaalt. Miilk to make soft dough, from 2? to 1 cup, according to the flour used. Sift flour, Blue Ribbon baking powder and salt in a mixing bowl. Add shortening, and cut into flour with two knives. Add milk by degrees. Turn out on lightly-floured board; roll quickly about an inch thick, and cut with a floured cutter. Bake in a hot oven 12 to 15 minutes. Cream Biscuits—To 4 cups sifted flour use 8 teaspoons Blue Ribbon baking powder, | teaspoon salt, and rich sweet cream to make a soft dough. Bake in a quick oven. Graham Biscuits—Use 2 cups Graham flour, 2 cups white flour, 4 tablespoons butter, 2 tablespoons brown sugar, 8 teaspoons Blue Ribbon baking powder, 14 teaspoons salt. Make like tea biscuits.