Blue Ribbon and Pure Gold cook book

Chocolate Drop Cookies—3 cup butter, 1 cup brown sugar, 2 eggs, 4 tablespoons milk, 2 cups flour, } teaspoon baking soda, 3 cup cocoa, or 2 ounces Blue Ribbon baking chocolate, + cup nuts, $ cup raisins or dates, 1 teaspoon Pure Gold vanilla. Ginger Cookies, No. 1—+3 cup shortening, $ cup brown sugar, 1 egg, } cup molasses mixed with { cup boiling water, 3 cups flour, + teaspoon baking soda, 4 teaspoon salt, 1 teaspoon Blue Ribbon baking powder, 1 teaspoon Pure Gold ginger, } teaspoon each Pure Gold cinnamon and nutmeg. Roll thin. Bake. For Ginger Drops use § cup less flour. Ginger Cookies, No. 2—Use Sugar Cookie recipe, but add 2 to 3 teaspoons Pure Gold ginger. Ginger Snaps—+4 cup shortening, } cup brown sugar, } cup molasses, % teaspoon salt, } teaspoon baking soda, 2 teaspoons Pure Gold ginger, 24 cups flour (about). Heat molasses to boiling point and pour over shortening. Add other ingredients. Chill before rolling. Chinese Chews—1 cup sugar, 2 eggs, 7 cup flour, 13 teaspoons Blue Ribbon baking powder, } teaspoon salt, 1 cup chopped nuts, 1 cup dates. 90 Blue Ribbon Cook Book To beaten egg yolks add sugar. Sift flour, baking powder and salt, add nuts and dates, and add to first mixture alternately with beaten egg whites. Spread out in shallow pan, bake in a moderate oven. While hot, cut in narrow strips, and roll in powdered sugar. Honey Nut Date Bars—3 eggs, well beaten, 1 cup honey, 13 cups flour, 1 teaspoon Blue Ribbon baking powder, 1 teaspoon Pure Gold vanilla, 1 cup chopped nuts, 1 pound chopped dates, pinch of salt. Mix together honey and well-beaten eggs. Add baking powder and flour sifted together, then chopped dates and nuts, vanilla and pinch of salt. Bake in long flat tin; mixture should not be more than } inch high. Bake 45 minutes in a slow oven. When baked will be about } inch high. Cut in strips } inch wide and 3 inches long. Roll in powdered sugar. Should be kept a week before serving. These are excellent bars to keep in the emergency cookie crock, as they become more moist and better flavored the longer they stand. Shortbread—Cream }{ cup butter, combine with } cup fruit sugar and cream well. Add 2 cups all-purpose flour and ¢ teaspoon Blue Ribbon baking powder and a few grains of salt. Roll dough on lightly floured board to 3-inch thickness. Cut in shapes and place on ungreased baking sheet in moderate oven 25 minutes, or until lightly browned. Peanut Butter Cookies—Cream 4 cup butter with } cup Pure Gold peanut butter. Blend in gradually 1 cup granulated sugar and cream until light and fluffy. Add 2 well-beaten eggs and combine well. Add gradually 2 cups pastry flour, 13 teaspoons Blue Ribbon baking powder, and 4 teaspoon salt which have been sifted together. Flavor with a few drops of Pure Gold vanilla. Roll on lightly floured board and shape with a floured cutter. Bake on lightly greased baking sheet in moderate oven i2 to 15 minutes. Before baking place a small peanut on top of each. Kisses—Take the well-beaten whites of 3 eggs, add ? cup fine granulated sugar, + teaspoon salt, and flavor with 4 teaspoon Pure Gold lemon, vanilla, or rose extract. Drop on buttered paper with a spoon, sift sugar over them, and bake 45 minutes in a slow oven. Eaten with ices. Almond Macaroons—3 pound almond paste, } cup powdered sugar, 3 egg whites, 1 teaspoon Pure Gold rose extract. Mix paste and sugar thoroughly, fold in stiffly beaten egg whites and knead until smooth. Drop by teaspoonfuls on waxed paper, put a strip of almond on the top of each; strew some sugar over, and bake in a slow oven, until a light brown color, about 20 minutes. 3 pound finely chopped almonds might be used instead of the paste. Puddings 91 Cream Puffs—+ cup butter, 1 cup boiling water, 1 cup flour, 4 eggs.