Blue Ribbon and Pure Gold cook book

Cream butter, add sugar gradually, then yolks of eggs beaten until lemon-colored. Fold in egg whites beaten stiff and dry. Bake 1 hour in a slow oven. Honey Cake—+3 cup shortening, } cup sugar, 3 cup honey, 3 cup sour milk, 1 egg, 14 cups flour, $ teaspoon baking soda, 2 teaspoons Blue Ribbon baking powder, 4 teaspoon each Pure Gold cinnamon and nutmeg, } teaspoon salt. Marshmallow Cake— Plain, or chocolate cake baked in layers. Use Marshmallow Icing on top and between layers. Spice Cake—j cup butter, # cup sugar, 2 eggs, 4 cup milk, 14 cups flour, 2 teaspoons Blue Ribbon baking powder, 4 teaspoon Pure Gold cinnamon, { teaspoon each of Pure Gold cloves, allspice, and nutmeg, 3 cup chopped nuts or raisins. Boston Cream Pie—Use the Plain Cake recipe. Bake in layers and fill with a Cream Filling. Sprinkle powdered sugar on the top. Devil’s Food Cake, No. 1—3 cup sugar, 4 cup milk, 3 ounces Blue Ribbon baking chocolate. Cook these together in double boiler until melted. Boil until it thickens, then cool. 4+ cup butter, 1 cup sugar, 2 eggs, } cup milk, } teaspoon salt, 1 teaspoon Pure Gold vanilla, 2 cups flour, } teaspoon baking soda, and 14 teaspoons Blue Ribbon baking powder. When combined, add chocolate mixture. Devil’s Food Cake, No. 2—#? cup butter, 13 cups brown sugar, 4 eggs, beaten separately, 1 cup sour milk, 2} cups flour, 1 teaspoon baking soda, ¢ teaspoon salt, 1 teaspoon Pure Gold vanilla, 3 ounces Blue Ribbon baking chocolate. Bake in layer cake tins. Use chocolate or white frosting. To substitute cocoa for chocolate use 33 tablespoons to every ounce. Hither sift cocoa with the dry ingredients, or mix with enough liquid to make a paste, and add after the egg yolks. As 84 Blue Ribbon Cook BookAs there is less fat in cocoa, increase the shortening 1 tablespoon for every ounce of chocolate. This is good made with sour cream, in which case use only 3/4 cup butter. Coffee Fruit Cake—1 cup butter, 2 cups brown sugar, 1 cup very strong Blue Ribbon coffee (cold), 1 cup molasses, 3 eggs, 4 cups flour, sifted, 1 teaspoon baking soda, 2 cups raisins (chopped), 4 cup currants, 1 teaspoon Pure Gold cinnamon, } teaspoon Pure Gold ground cloves, } teaspoon Pure Gold allspice, 3 teaspoon Pure Gold mace, § teaspoon salt. Bake in a slow oven 2 to 3 hours. Fruit Cake—2 cups butter, 2 cups brown sugar, 1 cup molasses, 5 cups browned flour, 8 eggs well-beaten, 1 cup sour milk, 1 teaspoon baking soda. Mix as usual, and stir in at the last, 1 pound currants, washed and dried,1 pound raisins, seeded, 1 pound dates, chopped, 1 teaspoon Pure Gold ground cinnamon, 3 teaspoon Pure Gold nutmeg and mace, 3 pound blanched, sliced almonds, 5 pound mixed peel. If any of the fruit is omitted, add a little less of the flour. Steam 2 hours, and bake 2 hours in a moderate oven. White Fruit Cake—1 cup butter, 13 cups granulated sugar (sifted), 6 eggs, } cup milk, 25 cups sifted flour, 3 teaspoons Blue Ribbon baking powder, 2 cups Sultana raisins, 1 cup candied pineapple, $ cup citron, shredded, 4 cup candied orange peel, shredded, 1 cup blanched, sliced almonds, 1 tablespoon Pure Gold vanilla, 4 teaspoon Pure Gold almond extract. Cream butter, add sugar, then yolks beaten thick, beat thoroughly, add flour with baking powder in it and milk alternately. Dredge all fruit with a little of the flour, and add to batter. Have whites beaten perfectly stiff and fold them into batter. Bake in buttered, papered pans, 1 hour. Candied cherries are an addition. Christmas Cake—Use 2 cups butter, 2 cups brown sugar, 5 eggs, 3 cup sour cream, 2 cups raisins, 1 cup almonds, 2 cups currants, 2 cups dates, 1 cup citron, 3 cups flour, 3 teaspoon baking soda, 1 teaspoon Pure Gold cinnamon, 1 teaspoon Pure Gold cloves, 2 teaspoons Pure Gold pastry spice, { cup orange juice, 1} teaspoons Blue Ribbon baking powder. Bake in slow oven.