Blue Ribbon and Pure Gold cook book

Oatmeal Drink—(1) Dissolve 4 cup of oatmeal in a pitcher of water; let settle, and drink cold. (2) Take 1 cup sugar, 3 a lemon sliced small, and 13 cups fine oatmeal; mix them with a little warm water first, and then pour on 4 quarts boiling water, stir well together, let settle, and use cold. Any other flavoring can be used instead of the lemon if desired. (3) Mix together 1 cup sugar, 13 cups fine oatmeal, 1 cup Blue Ribbon cocoa. Add 4 quarts boiling water. Use when cold. Add ice if you have it. Chocolate—1 ounce Blue Ribbon baking chocolate, 2 tablespoon sugar, } cup boiling water, 15 cups scalded milk, speck of salt, } teaspoon Pure Gold vanilla. Add hot water to the chocolate, sugar, and salt; heat until chocolate is dissolved, then boil 2 to 5 minutes. Add hot milk and vanilla. Reheat and serve. . 110 Blue Ribbon Cook Book PRUIS These are valuable to the diet, mainly because of their mineral salts and vitamins. ‘They often act as a mild laxative, and their cellulose gives bulk to the food. ‘They are also useful as appetizers. Baked Apples—Wash apples, and remove the cores; fill the holes with sugar, and add a little spice and a piece of butter on each apple; put } cup of hot water in the pan and bake the apples until tender. Baste frequently. If one strip of skin is pared from the centre, the apple will retain its shape better. A few raisins or nuts may be added just before cooking is done. Baked Pears—Use the same method as for apples, or pears may be peeled and quartered. Baked Bananas—Remove skins, cut in halves lengthwise if they are large. Sprinkle with lemon juice and a little sugar; add a few pieces of butter and a very little water. A tart fruit syrup may be used instead. Bake until soft—10 or 15 minutes. If preferred, bananas may be baked in their skins until they turn black, about 20 to 25 minutes. Peel and sprinkle with a little sugar or syrup. Apple Sauce—1 quart cut apples, 1 cup sugar, 2 or more tablespoons water. Wipe, pare, quarter and core apples; add water, cover, and cook until apples are soft. Use only a little water unless a thin sauce is preferred. Add sugar. Remove from fire, beat well with eggbeater or put through strainer.. A little lemon juice, Pure Gold cinnamon or nutmeg may be used as flavoring. If apples are tasteless combine with some other fruit. In stewing fruit much less sugar is required if added after cooking, the taste is also fresher. If however, the shape is to be retained, add the sugar at the beginning. Improved Apple Sauce—Pare and core 10 tart apples, and stew with as little water as possible; then add 1 cup sugar, whip the whites of 4 eggs to a stiff froth, add 4 tablespoons sugar, add to the apples and stir rapidly for a few minutes. A little lemon juice may be added. Cool, and serve. It somewhat resembles ice cream, and makes a delicious dessert. Compotes consist of any kind of fresh fruit, partly cooked in a syrup, and are used the same day they are made. If enough sugar is allowed they will keep good for 2 or 3 days, in a cool place. The fruit should not be cooked as thoroughly as when it is to be served as stewed fruit; it should be cooked tender, but not enough to lose either its form or color. Syrup for Compotes—A good rule is to allow 2 cups of water for each cup of sugar (more sugar may be needed if fruit is very acid), boil 5 minutes, the syrup is then ready for use. Fruits 111 Apple Compote—The apples may be left whole, or cut. If whole they are better pared and cored. Make syrup as above, adding a little lemon rind or Pure Gold cinnamon. Put in just enough apples to cover the surface of the syrup. Cover, cook slowly until clear, lift out on dish, cook remaining apples. Boil syrup down if liked and add 1 tablespoon lemon juice; pour over apples. If apples are whole they are called Coddled Apples. The centres may be filled with jelly.