Blue Ribbon and Pure Gold cook book

Tutti Frutti Biscuits—Mix bits of fruit liberally into the dough of tea biscuits before baking them. Pinwheel Biscuits—Roll tea biscuit dough } inch thick. Keep in rectangular shape. Brush with melted butter, sprinkle with sugar and Pure Gold cinnamon, (j cup sugar to 1 teaspoon cinnamon), and raisins. Roll like jelly roll, cut in 2 inch slices, lay cut side down on greased pan, and bake. Bran Biscuits—1 cup flour, 1 cup bran, 4 teaspoons Blue Ribbon baking powder, ? teaspoon salt, 2 to 4 tablespoons shortening, ? to 1 cup milk. Scones—Use tea biscuit recipe but add 1 beaten egg and 2 more tablespoons shortening. Lessen milk. Roll out, brush with milk, sprinkle with sugar, cut in small, three-cornered pieces. Bake. The addition of } cup currants or seedless raisins is an improvement. Nut and Date Bread—To biscuit recipe add 1 cup sugar, 1 egg, enough milk to make a stiff batter, 3 cup chopped walnuts, and 1 cup chopped dates. Put in greased bread tin. Bake in a moderate oven. (3 cup Graham flour may be used instead of all white.) Variations: 1. Make a small hole in top of each biscuit before baking, and place in it } teaspoon marmalade or jam. . Sprinkle finely scraped maple sugar on top of each biscuit. . Add 3 cup grated cheese to tea biscuit recipe. . Omit butter in tea biscuit recipe and add } cup Pure Gold peanut butter. 5. To make a sweeter biscuit add 3 cup sugar to the recipe. Y iJ “a = i 5 LA Hm GW bo MUFFINS Muffins—2 cups flour, 2 tablespoons sugar, 4 teaspoons Blue Ribbon baking powder, 4 teaspoon salt, ? to 1 cup milk, 1 egg, beaten; 2 tablespoons melted shortening. Mix dry ingredients. Mix all wet materials in another bowl. Add wet to dry. Add melted shortening last. Bake in hot oven 15 to 20 minutes. Graham Muffins—Use Muffin recipe, but substitute Graham flour for 1 cup white flour. Bran Muffins—1%4 cups bran, 1 cup white flour, 4 teaspoon baking soda, } teaspoon salt, 3} teaspoon Blue Ribbon baking powder, 2 tablespoons melted shortening, } cup molasses or brown sugar, 1 cup sour milk, $ cup seeded raisins. Mix the dry ingredients; add sour milk, mixing well, add melted shortening and floured raisins. Honey Corn Flake Muffins—3 cup corn flakes, ? cup Graham flour, 1 cup white flour, 1 tablespoon shortening, 4 teaspoon salt, 1 egg, 2 tablespoons honey, 3 teaspoons Blue Ribbon baking powder. Mix melted shortening and honey. Add to the egg, well beaten, then add milk. Mix all the dry ingredients thoroughly, and add the liquids to them. Bake in well-greased muffin tins 20 to 25 minutes. Corn Gems—1 cup yellow corn meal, 1 cup flour, } teaspoon salt, 4 level tablespoons butter, 2 eggs, 1 cup cold milk, 4 level teaspoons of Blue Ribbon baking powder, 1 cup boiling milk. Put the meal into a bowl, put the butter into the centre and pour over it the boiling milk; stir, then add the cold milk, the eggs well-beaten, and salt. Beat well, add the baking powder and flour, and mix thoroughly. Pour into greased iron gem pans, and bake in a hot oven 30 minutes. Sour Milk Nut Bread—1 cup brown sugar, 2 cups flour (4 cup Graham and 14 cups white), 1 cup raisins or dates, } cup nuts, 1 teaspoon soda, few grains salt, 2 tablespoons fat, 1 egg, 1 cup sour milk. 3-6 70 Blue Ribbon Cook Book GRIDDLE CAKES Sour Milk Griddle Cakes—2} cups flour, 1 teaspoon baking soda, % teaspoon salt, 1 tablespoon sugar, 1 tablespoon melted shortening, 2 cups sour milk, 1 egg. Mix and sift dry ingredients, add milk slowly, then beaten egg. Beat thoroughly and add the shortening. Drop by spoonfuls, or pour from pitcher, on a greased hot griddle. When puffed, full of bubbles, and cooked on edges, turn, and cook on the other side. Do not turn twice as it makes griddle cakes tough. Serve at once. sour milk griddle cakes are more tender than those made with sweet milk.