Blue Ribbon and Pure Gold cook book

Prepared Caramel—Put 2 cups of granulated sugar in the frying pan, and heat it over a low fire, stirring continually until it assumes a light brown color; but do not burn it. Then add slowly 2 cups hot water, stir constantly, boil 10 minutes and let it cool. If it candies when cool, melt over hot water. Bottle, keep well corked, and it will not spoil. It is used to flavor or color custards, sauces, cakes, soups, broths, gravies, etc., and has so many uses that it is well to always keep it on hand. COOKIES AND SMALL CAKES Sugar Cookies, No. 1—3 cup shortening, 14 cups sugar, 2 eggs, } cup milk, } teaspoon salt, 2} cups flour, about 2 teaspoons Blue Ribbon baking powder, 1 teaspoon Pure Gold flavoring. Keep the dough as soft as it can be handled. If possible chill in ice box before cutting; less flour will be needed. ‘These can be rolled to ¢ inch thickness on a lightly floured board, and cut in any shape; or make a roll of the dough, chill and then cut across in thin slices with a sharp knife. This is the quicker method, but the shape will not be perfect. Sugar Cookies, No. 2—1 cup sugar, 1 cup shortening, 1 cup sour milk, + teaspoon salt, 1 teaspoon Pure Gold flavoring, 1 teaspoon baking soda, about 3 cups flour. Sour cream may also be used, in which case reduce or entirely omit the shortening. Spice Cookies—Add 1 teaspoon Pure Gold spices to Sugar Cookies. Cocoanut Cookies—Add 1 cup cocoanut to Sugar Cookie recipe. Seed Cookies—Add 14 tablespoons Pure Gold caraway seeds to Sugar Cookie recipe. Nut Cookies—Add 4 nut meat placed on Sugar Cookie, or sprinkle with chopped peanuts. A small piece of fruit might be added instead. Lemon Cookies—In Sugar Cookies, No. 2, substitute lemon juice for half of the sour milk. Jumbles—Use Sugar Cookie recipe, but cut with a doughnut cutter, so that there will be a hole in the centre. Date Cookies—% cup butter, 4 cup lard, 1 cup sugar, } cup milk, 1 teaspoon salt, 3 teaspoons Blue Ribbon baking powder, 2} cups oatmeal, 2} cups flour (about). Filling—1 pound dates, 1 cup brown sugar, 1 cup water. Cook. Roll thin, using as little flour as possible. Cut with 3 inch cutter. Put about 1 teaspoon filling on each cookie, lay another cookie over, press edges together. Bake. Cookies and Small Cakes 89 Part of the cookies may be folded over like a turnover, with a little filling in the centre, press edges together. Nice for afternoon tea. Figs may be used instead of dates. Oatmeal Honey Drop Cookies—1 cup honey, 1 cup sour cream, 2 eggs, 2 cups oatmeal, 2 cups flour, 1 teaspoon baking soda, § teaspoon each Pure Gold cinnamon, nutmeg and cloves, 3 teaspoon salt, 1 cup raisins. Drop by teaspoonfuls on greased baking sheet, or bake in muffin pans, using less flour. Variegated Cakes—1 cup brown sugar, 4 cup butter, 4 cup sweet milk, 2 cups flour, 2 eggs, 3 teaspoons Blue Ribbon baking powder. Divide in 3 parts: to 1 part stir in a little strawberry jam; to another a few chopped raisins, currants, a little Pure Gold cinnamon and cloves. Put in gem tins a drop of each kind of the above mixture, bake in a moderate oven, and ice. Fruit Cakes—} cup butter, creamed, % cup brown sugar, 3 eggs well beaten, 3 tablespoons corn syrup, 3 tablespoons milk, 1 teaspoon Pure Gold vanilla, $ teaspoon each of Pure Gold cloves, cinnamon, and nutmeg, 3 teaspoons Blue Ribbon baking powder, 2 cups flour, 1 cup seedless raisins, $ cup dates, 5 cup nuts. Bake in small tins, or make a little stiffer and drop from spoon. Cup Cakes—Any cake mixture may be used, but scant the flour. Serve plain, or iced, or remove a small part of the centre and fill with custard filling, whipped cream, fruit, etc.