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a Blue Ribbon Cook Book

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. |

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
ae, 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 inte 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, 3 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.

Roll the dough into a thin sheet, as thin as you can handle, rolling as
gently as you can. From this sheet cut a piece large enough to lap over
edge of pan and lay it on greased pan. Into this put your fruit (dried
fruit is previously stewed and mashed) and add sugar and spice to taste;
about ? cup sugar. Carefully moisten edge of lower crust, lay upper crust
on top, and with thumb press edges of top and lower crusts together all
around. Trim off by running a knife around edge of pan. Then prick a
number of small holes here and there in top crust for steam to escape when
fruit boils. Bake in a hot oven. An apple pie would take about 30 minutes.

Better not give it a name until it is baked, then if you have made crust
too thick for pie, call it a cobbler or shortcake. :