Blue Ribbon and Pure Gold cook book

Rub in the lard dry, or melt and add last. If you have none, do without. Make a smooth batter with cold water, thin enough to pour. Stir well, to smooth out lumps. Get frying-pan quite hot and grease. Pan must be hot enough to make batter sizzle as it touches. Pour enough batter in pan to within half an inch of the edge. When cake is full of bubbles and edges have stiffened, shuffle pan to make sure cake is free below and stiff enough to flip. Then hold pan slanting in front of and away from you, go through the preliminary motion of flapping once or twice to get the swing, then flip boldly so cake will turn a somersault in the air and come into the pan bottom side up. Beginners usually lack the nerve to toss high enough. Grease pan, and stir batter each time before pouring. If preferred make cakes smaller, put several in pan, but not close enough to touch, and turn with a knife. This may not be quite equal to what mother used to make, but it fills a long felt want when a quick meal is demanded. Light Corn Bread—3 level cups yellow corn meal, 1 level cup flour, 8 level teaspoons Blue Ribbon baking powder, 1 level tablespoon sugar, 1 level teaspoon salt, 1 cup lard, cold water to make stiff batter. Mix together the meal, flour, baking powder, salt and sugar. Work in the lard as explained under Camp Biscuit. Add enough cold water or milk to make a stiff batter (about 2 cups). Grease the baking pan, put batter in and bake 40 minutes. If you have no oven, grease a frying pan and heat. Mix the dough a little stiffer and form into small cakes. Dust them with flour and put in pan. Cover, and cook where fire is not too hot. Turn when necessary. Buckwheat Cakes—2 level cups buckwheat flour, 3 teaspoon salt, 1 level cup wheat flour, 2 tablespoons Blue Ribbon baking powder. Mix to a thin batter with milk, if you have it, otherwise with water. Rice Cakes—When you have cold boiled rice left over, mix with an equal bulk of flour, and proceed as with Flapjacks. Cold, boiled potatoes or oatmeal may be used in the same way. Stale Bread—Biscuit or bread left over and dried out can be freshened by dipping quickly in and out of water and placing in the oven until heated through. Or the biscuit may be cut open, slightly moistened and toasted in the broiler, or fry-pan. Or, if you have eggs, make a French Toast by dipping the slices in beaten egg and frying them. Plain Plum Duff—4 level cups flour, 2 cups raisins, 2 tablespoons sugar, 2 cups water, 4 teaspoons Blue Ribbon baking powder, 1 cup chopped suet, or fat salt pork. 132 Blue Ribbon Cook Book Mix the flour and baking powder, wash the fat well and cut into dice or chop into small pieces. Place all these ingredients into a basin, add the water and mix well together. Take a cloth bag large enough to hold the pudding, dip it into boiling water, wring it out and apply flour well to the inside. Put in the pudding and fasten it up, leaving a little room in the bag for the pudding to swell. Now place the whole in enough boiling water to cover the bag, and boil 2 hours, turning the bag several times to prevent its scorching against the bottom or sides of the pot. If necessary, add boiling water to keep the bag covered. When done, take the pudding from the pot, plunge it into cold water for an instant, then turn out and serve. Spices and molasses may be added if you have them. Pie—2 level cups flour, } teaspoon salt, 1 level teaspoon Blue Ribbon baking powder, § cup lard. : Mix into a stiff dough with cold water, using as little as possible, following directions for making dough as given in recipe for Camp Biscuit. Quantity mentioned is sufficient for 1 large pie.