The blue ribbon cook book

2 cups of molasses. 1 heaping teaspoon ginger. 1 cup of lard. J teaspoon pepper. 1 tablespoon of soda. Cream the molasses and lard together; add ginger and pepper, then dissolve the soda in as little hot water as possible and add flour enough to roll. Roll thin, cut out and bake in buttered pans with a little flour sprinkled over them. GINGER BREAD. 1 cup molasses. J cup of butter. 1J teaspoonfuls soda. J cup sour milk. 1 egg. 2 cups flour. 2 teaspoonfuls ginger. J teaspoonful of salt. Put the butter and molasses in a saucepan and cook until the boiling point is reached. Remove from the fire, add the soda and beat vigorously, then add the milk, eggs well beaten, and the remaining ingredients mixed and sifted. Bake fifteen minutes in buttered pans two thirds filled with the mixture. COOKIES. 3 cups sugar. 1J cups butter. 6 eggs. 5 pints flour. 3 teaspoonfuls carbonate of ammonia. Cream the butter and sugar, beat the eggs three at a time into it, and then beat well. Add the ammonia, and lastly flour, and roll thin. SAND TARTS. 1 cup butter. 2 cups sugar. 3 eggs. Flour enough to roll. Roll thin, paint the tops with the white of egg, sprinkle over with equal parts of ground cinnamon and granulated sugar, and in the center of each place one fourth of a blanched almond. Put in floured pans and bake in a quick oven. CRULLERS. 2 cups of butter. 3J cups of sugar. 12 eggs. Flour enough to roll. Flavor with nutmeg or cinnamon, roll thin, shape and fry in hot fat. NURRUMBURGHS. 2 eggs. $ teaspoon ground cinnamon. J cup sugar. § teaspoon ground cloves. } cup flour. § cup roasted almonds. J teaspoon salt. 1 tablespoon candied orange peel. Grated rind of J of lemon. Beat whites of two eggs stiff, add one cup of sugar and yelks of two eggs, three fourths cup of flour, one fourth teaspoon salt, one third teaspoon cinnamon, one eighth teaspoon cloves, two thirds cup roasted almonds. Drop on sheet sprinkled with one half sugar and one hah corn starch. Sprinkle top with chopped almonds, cut out and bake. FILLINGS FOR CAKES. PLAIN CARAMEL. 2 cups of sugar. f cup of maple syrup. Cream to wet thoroughly. 1 tablespoonful butter. Put sugar, syrup, and cream on, and when it boils add the butter. Boil it until very thick. Add one teaspoonful of vanilla, take from the fire, and beat until it begins to sugar. Then pour over the cake. CHOCOLATE CARAMEL. Same as above, only before it begins to boil add one fourth cake of Baker's chocolate. SOUR CREAM FILLING. Blanch one half pound almonds and chop them. Beat a teacup of sour cream until light and thick; add three tablespoonfuls of sugar, two eggs beaten separately, and the chopped nuts. Hickory or any kind of nuts can be used. Spread between layers of cake. ICE CREAM FILLING. 3 cups sugar. 1 cup water. 3 eggs, whites beaten stiff. 1 teaspoonful vanila. Boil sugar and water to a candy, pour slowly over the beaten whites of three eggs, flavor with vanilla, beat until it begins to cream, and pour over the cake. Grated cocoanut sprinkled between the layers and on top makes a delicious cocoanut cake. Blanched almonds grated and mixed with the icing makes a delicious filling. MARSHMALLOW AND PINEAPPLE FILLING. Take fresh marshmallows, put into the oven to soften, spread over the cake with a little chopped candied pineapple, and pour over same the ice cream filling given above. CREAM ICING FOR ANGEL FOOD. 3 cups of sugar. $ teaspoonful of vanilla. 1 cup of cream. Let it come to a good hard boil, beat hard until creamy, and pour over the angel food. PRAULINE ICING. Make a plain caramel, and when done add one cup of broken pecan kernels just before pouring on the cake. ICES. NESSELBRODE PUDDING. 1 cup of marons. 1 cup of granulated sugar. Yelks of 3 eggs. J pint of cream.