Puff Pudding (Steamed)—Make a batter by sifting 4 tea- spoons Blue Ribbon baking powder, and 3 teaspoon salt, into 2 cups sifted flour, 2 tablespoons sugar, 2 to 4 tablespoons short- ening, and add milk enough to make it quite soft. Grease individual moulds and put them in the steamer; drop in first 1 spoonful batter, then 1 of berries, steamed apples, or any fruit or sauce you happen to have; then put in batter, and steam 30 minutes. Serve with sauce. Cottage Pudding—{ cup shortening, 2 cup sugar, 1 egg, 1 cup milk, 2 cups flour, 4 teaspoons Blue Ribbon baking powder, + teaspoon salt, 1 teaspoon Pure Gold vanilla✪ Cottage Pudding. ' Puddings 93 Cream shortening, add sugar and vanilla, then egg. Mix and sift baking powder, salt and flour, and add alternately with milk to the egg mixture. Fill greased pan % full. Bake in oven for 40 to 45 minutes, or steam in covered moulds 15 to 2 hours. Serve with lemon or chocolate sauce. Note—A nice deep Fruit Pudding can be made by half filling a deep dish with either dried fruit stewed, or fresh fruit or berries, and covering with a crust made of batter—same as recipe for Cottage Pudding. With dried fruit add 1 teaspoon of Pure Gold lemon extract. Bake or steam. Chocolate Pudding—Use Cottage Pudding recipe, but add 24 ounces Blue Ribbon baking chocolate (melted) after the sugar is added. Cake with Sauce—Any kind of cake is nice steamed and sliced with a rich, hot pudding sauce over it. Cake with raisins in, served in this manner, is a very good and wholesome substitute for plum pudding. Stale cakes may also be served in this manner. Pandowdy—Pare, core, and slice thin, sour, juicy apples; grease a deep dish and put in a layer of apples, sweeten with sugar and flavor with lemon; strew over it a layer of bread crumbs and bits of butter✪ Pandowdy; repeat alternately until the dish is full, finishing with a layer of bread crumbs. Bake until the apples are soft. Serve with cream. Apple Roly Poly—Peel and core sour apples and plunge in cold water, make rich tea biscuit dough rolled thin, slice the apples and lay on the crust, roll up, tuck ends in, prick deeply with a fork, put in a steamer and steam 1? hours. Or place in buttered tin and bake. Cut across and serve with lemon sauce✪ Apple Roly Poly. Roly Poly is also very nice made of huckleberries or black- berries instead of apples. In this case cream is the proper sauce to serve with it. Aunt Rachel’s Apple Pudding—Make rich biscuit dough as follows: 1 cup flour, 2 tablespoons butter, 1 tablespoon Blue Ribbon baking powder, { teaspoon salt, 1 teaspoon sugar, 3 cup milk. Roll dough rather thin and spread with 1 cup finely chopped tart apples, over which sprinkle + cup brown sugar, a little Pure Gold nutmeg, and dot over with small bits of butter. Roll up as jelly roll. Cut in inch thick slices. Lay flat in baking dish and pour over sauce made as follows: Mix well together $ cup sugar, 1 tablespoon flour, pinch of salt. Pour on gradually 1 cup boiling water. Stir until thickened and add 2 tablespoons butter. Pour over pudding and bake in quick oven until light brown. Serve hot. Dumplings—Use a biscuit dough: 2 cups flour, 4 teaspoons Blue Ribbon baking powder, 1 teaspoon salt, 2 tablespoons shortening, about $ cup of milk.✪ Dumplings 94 Blue Ribbon Cook Book Make just stiff enough to roll { inch thick. Cut in squares about 3 inches, and put fruit in centre. Apple is commonly used: Large fruits may be cut, or sliced, or used whole. Sprinkle sugar on. Gather up corners and pinch edges together. Or cut in rounds, place fruit in centre, and cover with another round. Press edges together. Pierce witha fork. Steam or bake. If necessary a very little water may be put in bottom of bake pan. Shortcake—2 cups flour, 4 teaspoons Blue Ribbon baking powder, 6 to 8 tablespoons melted shortening, 2 tablespoons sugar, 1 teaspoon salt, $ cup milk.

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Puff Pudding (Steamed)—Make a batter by sifting 4 tea- spoons Blue Ribbon baking powder, and 3 teaspoon salt, into 2 cups sifted flour, 2 tablespoons sugar, 2 to 4 tablespoons short- ening, and add milk enough to make it quite soft. Grease individual moulds and put them in the steamer; drop in first 1 spoonful batter, then 1 of berries, steamed apples, or any fruit or sauce you happen to have; then put in batter, and steam 30 minutes. Serve with sauce. Cottage Pudding—{ cup shortening, 2 cup sugar, 1 egg, 1 cup milk, 2 cups flour, 4 teaspoons Blue Ribbon baking powder, + teaspoon salt, 1 teaspoon Pure Gold vanilla. ' Puddings 93 Cream shortening, add sugar and vanilla, then egg. Mix and sift baking powder, salt and flour, and add alternately with milk to the egg mixture. Fill greased pan % full. Bake in oven for 40 to 45 minutes, or steam in covered moulds 15 to 2 hours. Serve with lemon or chocolate sauce. Note—A nice deep Fruit Pudding can be made by half filling a deep dish with either dried fruit stewed, or fresh fruit or berries, and covering with a crust made of batter—same as recipe for Cottage Pudding. With dried fruit add 1 teaspoon of Pure Gold lemon extract. Bake or steam. Chocolate Pudding—Use Cottage Pudding recipe, but add 24 ounces Blue Ribbon baking chocolate (melted) after the sugar is added. Cake with Sauce—Any kind of cake is nice steamed and sliced with a rich, hot pudding sauce over it. Cake with raisins in, served in this manner, is a very good and wholesome substitute for plum pudding. Stale cakes may also be served in this manner. Pandowdy—Pare, core, and slice thin, sour, juicy apples; grease a deep dish and put in a layer of apples, sweeten with sugar and flavor with lemon; strew over it a layer of bread crumbs and bits of butter; repeat alternately until the dish is full, finishing with a layer of bread crumbs. Bake until the apples are soft. Serve with cream. Apple Roly Poly—Peel and core sour apples and plunge in cold water, make rich tea biscuit dough rolled thin, slice the apples and lay on the crust, roll up, tuck ends in, prick deeply with a fork, put in a steamer and steam 1? hours. Or place in buttered tin and bake. Cut across and serve with lemon sauce. Roly Poly is also very nice made of huckleberries or black- berries instead of apples. In this case cream is the proper sauce to serve with it. Aunt Rachel’s Apple Pudding—Make rich biscuit dough as follows: 1 cup flour, 2 tablespoons butter, 1 tablespoon Blue Ribbon baking powder, { teaspoon salt, 1 teaspoon sugar, 3 cup milk. Roll dough rather thin and spread with 1 cup finely chopped tart apples, over which sprinkle + cup brown sugar, a little Pure Gold nutmeg, and dot over with small bits of butter. Roll up as jelly roll. Cut in inch thick slices. Lay flat in baking dish and pour over sauce made as follows: Mix well together $ cup sugar, 1 tablespoon flour, pinch of salt. Pour on gradually 1 cup boiling water. Stir until thickened and add 2 tablespoons butter. Pour over pudding and bake in quick oven until light brown. Serve hot. Dumplings—Use a biscuit dough: 2 cups flour, 4 teaspoons Blue Ribbon baking powder, 1 teaspoon salt, 2 tablespoons shortening, about $ cup of milk. 94 Blue Ribbon Cook Book Make just stiff enough to roll { inch thick. Cut in squares about 3 inches, and put fruit in centre. Apple is commonly used: Large fruits may be cut, or sliced, or used whole. Sprinkle sugar on. Gather up corners and pinch edges together. Or cut in rounds, place fruit in centre, and cover with another round. Press edges together. Pierce witha fork. Steam or bake. If necessary a very little water may be put in bottom of bake pan. Shortcake—2 cups flour, 4 teaspoons Blue Ribbon baking powder, 6 to 8 tablespoons melted shortening, 2 tablespoons sugar, 1 teaspoon salt, $ cup milk.

Blue Ribbon and Pure Gold cook book