Blue Ribbon and Pure Gold cook book

Sweet Milk Griddle Cakes—Use the above recipe, but substitute sweet milk, and 4 teaspoons Blue Ribbon baking powder, for sour milk and soda. Rice Griddle Cakes—To 1 cup boiled rice add 1 cup milk, the yolks of two eggs, ? cup flour, } teaspoon salt, 3 teaspoons Blue Ribbon baking powder and 1 tablespoon melted butter. Beat the whites of the eggs to a stiff froth, fold into the other ingredients and bake as soon as possible after they are added, on a hot, greased griddle. Raised Buckwheat Griddle Cakes—2} cups boiling water, 4 yeast cake dissolved in 2 tablespoons lukewarm water, 1} cups buckwheat flour, $ teaspoon salt, 4 teaspoons sugar, 3 cup white flour, { teaspoon baking soda. Use only 2 cups of the water cooled to lukewarm. To this add the yeast, the flour, salt and 1 teaspoon sugar. Mix and let stand overnight. ‘Then add the other $ cup of lukewarm water, with the sugar and soda dissolved in it. Bake at once. Keep 3 cup and use in place of yeast for the next day. Store in a cool place. Quick Buckwheat Cakes—To 2 cups of buckwheat flour and + cup of white flour, add 5 teaspoons Blue Ribbon baking powder, 3 teaspoon salt, and 1 tablespoon of brown sugar, or molasses. When ready to bake, add 2 cups cold water, or enough to make a batter. Cornmeal or Graham flour may be added if desired. Potato Griddle Cakes—2 cups grated raw potato, 2 tablespoons flour, 1 egg, beaten; } teaspoon salt, } teaspoon pepper. Mix well, and make thin cakes. Cook slowly on greased griddle. Waffles OL A Substitute for Maple Syrup—rTake 2 cups brown sugar and 1 cup water, and boil 5 minutes, add 2 tablespoons butter, then flavor with a teaspoon of Pure Gold vanilla when cold. Nice with griddle cakes and hot biscuits. Use other flavoring if desired. Imitation Maple Syrup—Boil clean corn cobs in water; then remove the cobs, add brown sugar, and boil to a nice, thick syrup. One can hardly tell it from genuine maple syrup. ‘The cobs give the maple flavor. Bread Crumb Griddle Cakes—2 cups stale breadcrumbs, soaked i in 1 cup boiling water, 2 cups flour, ? teaspoon baking soda, 4 cup sugar, 1 egg, 1} cups sour milk, 2 tablespoons melted butter, 3 teaspoon salt. PPop Overs—1 cup milk, 1 cup flour, 2 eggs, } teaspoon melted butter, a pinch of salt. Beat the whites and yolks of the eggs separately until very light, then beat all well together with a Dover egg-beater for 3 minutes. Turn into very hot greased iron gem pans, and bake in a hot oven for 10 minutes; then decrease the heat and bake 30 minutes longer. They should be crusty with a hollow centre. tt WAFFLES Heat the iron well, both sides, grease it and fill about } full, leaving room for them to rise; cook one side a minute, then turn and cook the other. Serve with lemon syrup, maple syrup or caramel sauce. Waffles—2 cups flour, ? teaspoon baking soda, 4 teaspoon salt, 13 cups sour milk, 2 eggs, 4 tablespoons shortening. Mix and sift dry ingredients, add milk slowly, then well-beaten egg yolks and melted shortening. Fold in stiffly beaten egg whites. The batter is a trifle thicker than for griddle cakes. Rice Waffles—1 cup boiled rice, 1} cups milk, 2 tablespoons melted shortening, } cup flour, 2 teaspoons Blue Ribbon baking powder, 3 teaspoon salt, 2 eggs. Mash rice, or put through ricer, add milk and shortening. Sift the baking powder and salt with the flour, and add to the rice. Beat yolks of eggs and add, then fold in stiffly beaten egg whites. 72 Blue Ribbon Cook Book DEEP FAT FRYING GENERAL RULES: 1. Choose a heavy kettle, preferably iron. A frying basket is a great convenience, though a wire egg-beater may be used. A thermometer is important. 2. The vegetable oils are most satisfactory, as they do not burn readily nor absorb odors. It is not advisable to use lard alone, but 2 lard and 3 suet is a good animal fat combination.