Blue Ribbon and Pure Gold cook book

Mix sugar and flour, add hot milk, cook. Add to beaten egg yolks, add other ingredients. Cool, put in shell, cover with meringue made of the egg whites and sweetened. Custard Pie—2 eggs, } cup sugar, + teaspoon salt, 2 cups hot milk, 3 teaspoon flavoring. Beat eggs slightly, add sugar and salt, add hot milk; stir until sugar is dissolved, add flavoring. Cook in one crust, using a moderate oven. Pure Gold nutmeg sprinkled on the top is well liked. Cocoanut Pie—Before baking, add 4 cup cocoanut to the custard filling. Chocolate Pie—Add 2 ounces Blue Ribbon baking chocolate (melted) or } cup cocoa, to custard filling. Banana Pie—Dice a banana and stir into custard filling. Corn Syrup Pie—2 eggs, 4 cup brown sugar, 1 tablespoon flour, 1 cup corn syrup. Bake with two crusts. This makes a sweet, but very nice pie. Lemon Pie—1 cup sugar, 3 tablespoons cornstarch, 2 eggs, 1 lemon, grated rind and juice, 1 cup water, 1 tablespoon butter. First make the crust, and bake. For the filling mix the cornstarch with the sugar, and stir in boiling water to thicken. In another dish beat the yolks of the two eggs. Stir the two mixtures slowly and carefully, pouring the hot mixture into the eggs. Cook for a few minutes in double boiler. Add other ingredients, cool, put in shell. Spread with the whites of the eggs beaten to a froth, and sweetened with 4 tablespoons icing sugar, and place in oven until browned. Orange Pie—Made like lemon pie, but substitute orange juice for the water, and use only } a lemon. Prune Pie—Stew prunes as for sauce, stone them, have ready a pie dish lined with paste, fill this dish with the stoned prunes, sprinkle over them $ cup sugar, and a little Pure Gold cinnamon, and grated rind and juice of } lemon. Bake it with an upper crust, or lattice top, or after baking cover it with deep frosting made of the whites of 2 eggs, 2 to 3 tablespoons powdered sugar and any flavor desired. Cranberry Pie—1} cups cranberries, 1 cup sugar, } cup water, 2 tablespoons flour. Cook before putting into crusts. $ cup raisins may be added. Berry Pies—Almost any berries can be used, as blue-berries, black-berries, goose-berries. The latter should be first cooked. 2 crusts are generally used. It is advisable to rub undercrust with unbeaten egg white, or sprinkle over with flour. This will prevent sogginess. A funnel of paper placed in the centre will prevent juice overflowing. Fruit Pies—Apricots, apricots and prunes, peaches, cherries, etc., make good pies. 78 Blue Ribbon Cook Book Apple Tarts—Line patty tins with crust. Putin each, chopped apple and a little white sugar; bake in a moderate oven and let cool. Whip a little cream very stiff, sweeten slightly and flavor with a drop or two of Pure Gold extract of lemon or vanilla. Just before serving, cover the apple in each tart with the whipped cream. A drop of currant jelly on the top of each one adds to the effect. Currant Tarts—1 cup currants, 1 cup brown sugar, two eggs, + cup melted butter, 1 teaspoon Pure Gold vanilla. This makes. about 20 tarts. Raisin Tarts—Use seedless raisins in the above recipe. Turnovers—Roll pastry about 4 inches square. Put about 1 tablespoon of any filling on one half. Wet edges with cold water, fold over and press together. Prick with a fork. Butter Tarts—2 cups brown sugar, 2 tablespoons melted — butter, 2 eggs, 1 teaspoon cornstarch, 2 teaspoons cream, } teaspoon, Pure Gold vanilla or lemon extract.