Blue Ribbon and Pure Gold cook book

1. Chocolate—Use 1 ounce Blue Ribbon baking chocolate, grated and dissolved in the hot milk, or 3 tablespoons cocoa. Lessen cornstarch. 2. Caramel—Double the sugar and caramelize. 3. Coffee—Use 1 cup very strong Blue Ribbon coffee. Pear Meringue—Cook 8 canned pears in their syrup until clear and the syrup is thickened, then put them in a dish. Beat the whites of 3 eggs to a stiff froth, add sugar, spread it over the pears and brown the top in the oven. Serve with cake. Other canned fruits can be prepared in the same way, and many varieties produced. Prune Snow—Take 1 cup prune pulp, + cup sugar, 1 teaspoon Pure Gold lemon extract; add whites 2 eggs, beaten stiff, put in a dish and bake 30 minutes in a slow oven. Serve with cream. Other fruit may be used the same way. Apple Snow is good. -- Pure Gold Butterscotch Pudding—Measure 3 cups milk. Dissolve 1 package Pure Gold butterscotch powder in a portion of the milk. Place the rest of the milk in a double boiler and heat. Add the butterscotch mixture to the scalded milk and cook over a moderate fire in the double boiler for 12 to 15 minutes, stirring constantly. Then pour into individual dessert glasses or serving dish and cool. Serve with or without cream. Pure Gold Custard Pudding—Measure 3% cups milk. Mix a portion of the milk with 1 package of Pure Gold custard powder. Place the remainder of the milk in a double boiler and heat. Then add the custard mixture to the scalded milk, and cook under a moderate fire in the double boiler for 8 to 10 minutes, stirring constantly. Remove from fire and allow to cool for a few minutes. Then add 1 teaspoon Pure Gold vanilla. Pour 98 Blue Ribbon Cook Book into individual glasses or serving dish. The top of the custard may be sprinkled with Pure Gold nutmeg if desired. Serve with or without cream. Cool well before serving. Pure Gold Chocolate Pudding—Measure 3½ cups milk and 1 cup of Pure Gold chocolate powder. Dissolve the chocolate powder in a portion of the milk. Place the remainder of the milk in a double boiler and heat. Then add the chocolate mixture to the scalded milk. Cook over a moderate fire in the double boiler for 12 to 15 minutes, stirring constantly. Remove from fire and pour into individual dessert glasses or serving dish. Before serving the pudding may be topped with whipped cream which has been flavored to taste with a little sugar and Pure Gold vanilla. If desired, Pure Gold cinnamon may be sprinkled on top of the whipped cream. Cool well before serving. SAUCE FOR PUDDINGS Wherever wine is found in a rule for sauce, juice of a lemon may be substituted. Sweet cream used as a pudding sauce is most wholesome as well as most convenient, suitable to almost every pudding. Flavoring is sometimes used. Pure Gold Custard Sauce—Measure 1} cups of milk. In a portion of the milk dissolve 3 tablespoons of Pure Gold custard powder. Place the rest of the milk in a double boiler and heat. Add the custard mixture to the scalded milk and cook for 12 to 15 minutes, stirring constantly. Remove from fire and cool for a few minutes, then add 1 teaspoon Pure Gold vanilla. Set away for further cooling. Custard Sauce—1 pint milk, butter size of a walnut, 1 well beaten egg, or the yolks of 2 eggs, 1 teaspoon Pure Gold vanilla extract, or Pure Gold almond extract, } cup sugar. Melt the butter and the sugar in the milk; stir this gradually into the egg. Heat over a slow fire until the custard thickens. Add the flavoring just before serving. Serve with cornstarch or blanc mange. Very nice poured over fresh berries in the absence of cream. Delicate Pudding Sauce—Scald 1 cup milk, beat the yolks of 2 eggs with { cup sugar, and stir in; when it is thick as custard remove from the fire, and when cool, add whatever flavoring you choose, and the whites of the eggs beaten to a stiff froth.