Blue Ribbon and Pure Gold cook book

Soak gelatine in cold water, dissolve in boiling water. Add gelatine to whipped cream; add sugar and flavoring. Blend well. Pack in moulds and freeze in 2 parts ice to 1 part salt, and leave 3 hours. Blue Ribbon baking powder tins make good moulds. It is advisable to bind the mould around the opening with a strip of cloth and melted paraffin wax. Flavorings for Mousse—1 cup black Blue Ribbon coffee, 1 cup maple syrup—no sugar, 2 to 4 ounces Blue Ribbon baking chocolate (melted), 2 cups mashed strawberries, or any fruit pulp, 1 cup grape juice. 1S HOME-MADE CANDIES Fondant for Making Creams—2 cups granulated sugar, 3% cup water, } teaspoon Pure Gold cream tartar, 1 tablespoon Pure Gold extract. Boil sugar, water and tartar until a soft ball can be formed in cold water, 238 degrees F. Stir until sugar is dissolved, then do not stir again. Cover or wash down crystals with a clean cloth dipped in water. Turn out on large buttered platter, and let it cool until it will retain a dent made by the finger, then work a little with a spoon and knead until creamy. Form into shapes and press nuts on top, or roll in nuts. Fruit Creams—tTake some fondant, and while it is warm work in grated cocoanut or finely-chopped citron, currants, figs, or other fruit; it can then be formed into balls, bars, or flat cakes, and these set aside to dry. Melting Fondant—In melting fondant put some of it in a cup and set it in a dish of boiling water instead of setting it directly on the stove; when melted, the cup can be held in the hand while the dipping or dropping is being done. Walnut Creams—Melt a little fondant in a cup, as before directed; color it with cochineal, and flavor with vanilla, or not, as preferred; then drop in walnut meats, one at a time, taking them out on the tines of a fork, and placing them on buttered paper to harden; then repeat the operation, giving each one a second coat. Another way is to flavor a little fondant with vanilla, form it into small balls, press the 2 halves of a walnut on opposite sides of each one, and set it on an oiled dish to harden. If the nuts are slightly salted before being used it will improve the flavor. Almond Creams can be formed by using almonds instead of walnuts. Chocolate Fudge—2 cups sugar, brown or white, 2 ounces Blue Ribbon baking chocolate, 1 tablespoon butter, % cup milk, 2 tablespoons corn syrup, 1 teaspoon Pure Gold vanilla. A dash of salt may also be added. 106 Blue Ribbon Cook Book Boil sugar, grated chocolate, syrup and milk, very slowly until soft ball stage is reached, 238 degrees F. Do not stir after sugar is dissolved. Add butter and let cool a little. Add vanilla and beat until smooth and creamy. Pour into greased pan, and when nearly cold mark in squares. Chocolate Marshmallows—Add to fudge 1 cup of marshmallows cut into quarters and spread on pan before pouring in fudge. Chocolate Cocoanut Fudge—Add 2 cup of cocoanut to Chocolate Fudge recipe just before pouring into pans. Pinoche or Maple Cream—1}3 cups brown sugar, 4 cup milk, cup chopped nuts, { teaspoon Pure Gold almond extract, teaspoons butter. Put sugar, milk and butter in saucepan, and boil together until it forms a soft ball in cold water. Add nuts and flavoring and beat until it gets thick. Pour out on a greased plate. Maple Sugar Candy—Place in saucepan 1 scant pound maple sugar, = cup cream, and } cup boiling water. Stir until sugar is melted. Boil without stirring until it will form a soft ball in cold water. Remove from fire, and cool slightly. Beat until creamy. Add % cup chopped nuts or fruit and 4 teaspoon Pure Gold vanilla. Pour into buttered dish. Cool slightly, then mark in squares. Molasses Candy (Pulled)—2 cups molasses, 3 cup sugar, 3 tablespoons butter, 2 tablespoons vinegar.