Blue Ribbon and Pure Gold cook book

Put butter and water in pan, bring to boiling point. Add flour all at once and beat vigorously, about 2 minutes. Remove from fire; cool a little. Add unbeaten eggs one at a time, beating thoroughly. Drop by spoonfuls on greased pans, heaping up the top a little. For very small puffs use a teaspoon. Bake in a moderate oven about 35 minutes. When cold make a slit in one side and fill with whipped cream, custard filling, or mock whipped cream. Eclairs—Use Cream Puff mixture, but shape long and narrow, about 1x 4inches. A pastry bag is best for this. Fill like Cream Puffs. Cover with chocolate icing. [illustration: te Deora as] In choosing a dessert, consider the rest of the meal. If a heavy dinner has been served, a light dessert, as fruit, whips, jellies, etc., is best. If the meal was simple, steamed puddings, custards, pastry, etc., would be more suitable. Another consideration is the time taken to prepare the dessert. CLASSIFICATION OF DESSERTS 1. Hearty—Pastry, Shortcake, Steamed Puddings, Batter Puddings, rich frozen desserts, etc. 2. Medium—Custards, Rice, Tapioca, Cornstarch. 3. Light—Fruit Salad, Jelly, Junket, Whips, etc. PUDDINGS 1. Steamed— (a) Made with suet as the shortening. (b) A variation of the tea biscuit recipe. (c) A variation of the plain cake recipe. 2. Baked—(b) and (c) of above. Plum Pudding—1 cup suet chopped fine, } cup sugar, } cup molasses, 1 cup milk, 3 cups flour, 4 eggs, 1 cup bread crumbs, 1 teaspoon baking soda, 1 teaspoon salt, 4 teaspoon each Pure Gold nutmeg, cloves, cinnamon, and allspice, 1 cup raisins, 1 cup currants, 4 cup chopped almonds, } cup finely cut mixed peel, 1 cup dates, chopped. Mix suet, molasses, milk and well-beaten eggs. Sift flour and other dry ingredients together, reserving some of the flour to dredge fruit. Add fruit last. Pour into greased moulds, cover well, and steam. ‘Time required will depend on size of mould. Blue 92 Blue Ribbon Cook Book Ribbon baking powder tins make excellent moulds. Fill ? full and steam 2 hours. Plum Pudding, Light—2 cups flour, 3 teaspoons Blue Ribbon baking powder, { cup sugar, 2 cup shortening, 1 cup milk, 3 eggs, 1 cup raisins, 4 cup chopped citron, 1 tablespoon Pure Gold lemon extract. Mix in order given. Steam. Carrot Pudding—1 cup suet, 1 cup brown sugar, 1 cup grated raw carrot, | cup grated raw potato, 1 cup raisins, 1 cup currants, 1 egg, 1 teaspoon salt, 1 teaspoon baking soda, 1 tablespoon Pure Gold extract, or juice of one lemon, 4 cup flour, 4 teaspoon each Pure Gold cinnamon, cloves and nutmeg, 2 tablespoons sour milk or enough to made a drop batter. Fig Pudding—2 cups bread crumbs, } cup flour, 14 teaspoons Blue Ribbon baking powder, 34 teaspoon salt, 4 teaspoon each Pure Gold cinnamon and nutmeg, 1 cup brown sugar, ? cup suet, 3 cup milk, 2 eggs, } pound figs cut fine. Steam 24 to 3 hours. Suet Pudding—+3 cup beef suet, chopped fine and free from skin, } cup brown sugar, 1 cup raisins, $ cup currants, 1 teaspoon Pure Gold pastry spice, 2 cups sifted flour, 4 teaspoon salt, 4 teaspoons Blue Ribbon baking powder, 2 cup milk. Mix all dry ingredients together and then add milk. Steam 2+ to 3 hours. Serve with hard sauce or lemon sauce. Graham Pudding, No. 1—i cup shortening, 3? cup honey, 3 cup milk, 1 egg, 14 cups Graham flour, } teaspoon baking soda, 1 teaspoon salt, 1 cup seedless raisins. Fill greased mould 3 full, cover and steam 23 to 3 hours. Graham Pudding, No. 2—+4 cup molasses, } cup sour milk, 2 tablespoons melted shortening, 13 cups Graham flour, } teaspoon baking soda, 1 cup chopped raising, 5 teaspoon salt. Steam 24 to 3 hours. Ginger Pudding—Take 3 cup molasses, } cup brown sugar, 1 egg, { cup shortening, } cup sour milk, } tablespoon Pure Gold ginger, 3 teaspoon baking soda, 15 cups flour, $ teaspoon salt. Add $ cup of any fruit if desired; put in a greased mould and steam 14 hours.