Blue Ribbon and Pure Gold cook book

Wedding Cake—1 pound butter, 1 pound sugar, 12 eggs beaten separately, 1 cup fruit juice, } cup molasses, 4 cups flour, 2 teaspoons baking soda, 3 teaspoons each of Pure Gold nutmeg, cloves, allspice, cinnamon, 2 tablespoons Pure Gold rose extract, 3 pounds raisins, 1 pound currants, 2 pounds dates, 1 pound figs, 1 pound citron, 1 pint strawberry preserves, 1 pound almonds, blanched and sliced, 1 pound candied cherries. Steam 3 hours; bake 2 to 3 hours. FROSTINGS AND FILLINGS Boiled Frosting—Boil 1 cup granulated sugar, } teaspoon Pure Gold cream of tartar, } cup water, until it threads from the spoon, soft ball stage, 238 degrees F. Beat white of 1 egg to a stiff froth. Remove syrup from stove, allow it to cool a little, pour over the froth, beating all the time until thick enough to spread. Flavor to suit the taste with Pure Gold vanilla, lemon juice, or Pure Gold rose extract. Variations: 1. Marshmallow—Add 3 to 1 cup marshmallows cut small, after syrup has been poured on egg whites. Also use as a filling. . Maple—Use maple syrup. . Caramel—Use 3 caramel syrup. . Honey—Add } cup honey—more suitable as a filling. . Creole Icing—Use brown sugar. Boiled F rosting, No. 2—23 cups sugar, 3 cup light corn syrup, : cup water, ¢ teaspoon Pure Gold cream of tartar, 2 egg whites, 13 teaspoons Pure Gold vanilla. Cook sugar, syrup, cream of tartar and water together until it forms a rather firm ball when tested in cold water, 242 to 244 degrees F. Do not stir after sugar is dissolved. Let cool a trifle so that it will not be boiling when poured slowly over the stiffly beaten egg whites. Beat constantly, and continue until mixture holds its shape. Add vanilla. This will keep several days in a covered jar. If necessary soften with boiling water. Chocolate Frosting—Follow above recipe, and add 3 ounces Blue Ribbon baking chocolate (melted), after all the syrup has been poured on the egg whites. Coffee Frosting—Substitute 1 cup very strong Blue Ribbon coffee for the water in Boiled Frosting, No. 2. Butter Icing—Cream 2 tablespoons butter. Add 2 tablespoons cream and combine. Add enough sifted icing sugar gradually, to make a frosting thick enough to spread. Flavor with Pure Gold vanilla. Peanut Butter Icing—To the above add 2 tablespoons Pure Gold peanut butter. Maple Cream Icing—1 cup brown sugar, 2 tablespoons milk, 1 tablespoon butter. Boil together until it forms a soft ball. Add $ teaspoon Pure Gold vanilla. Beat until creamy, but do not let it harden. Fruit or nuts may also be added; 4 cup seedless raisins chopped and stirred in is excellent. Quick Frosting—1 cup sugar, + cup boiling water, 1 egg white, 4 teaspoon Pure Gold vanilla. Put sugar and water in double boiler. Place over hot water. When sugar is dissolved, add unbeaten egg white, and beat with [illustration: On Be W bo] 86 Blue Ribbon Cook Book Dover egg-beater for 7 minutes. Reduce temperature of water, add vanilla, and continue beating until thick enough to spread. Apple Snow Frosting—1 cup sugar, + cup water, 1 egg white, 1 apple, grated, $ teaspoon Pure Gold vanilla. Cook sugar and water until it forms a rather firm ball in cold water, 240 to 242 degrees F. Pour slowly over stiffly beaten egg white. Add grated apple and vanilla, and beat until mixture will hold its shape. Fudge Icing—2 ounces Blue Ribbon baking chocolate, 2 cups sugar, 2 tablespoons butter, ? cup milk, 1 teaspoon Pure Gold vanilla. Cut chocolate in small pieces, combine with sugar and milk, and cook very slowly to the soft ball stage, 238 degrees F. Add butter and vanilla, cool a little, and beat until creamy and thick enough to spread. This may be made with brown sugar. Chopped nuts or fruit may be added. Confectioners’ Icing—14 cups confectioners’ sugar, 4 to 1 teaspoon Pure Gold flavoring, 1 teaspoon melted butter, about 2 tablespoons fruit juice, water, milk, or cream.