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USE THE
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PEDIA IN
FRIEMDS
j TheFower
Behind the Cook
WESTERN CANADA FLOUR MILLS CO. UNITED
TORONTO AND WINNIPEG /
PURITY PliQiUR
"More bread and better bread"
■^
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General Purpose Publication on the Culinary Art, with
Valuable Information and Recipes on Various Methods
of Food Preparation. Bread, Rolls, Buns, Cakes,
'Pies,Fish,Toultry, Meats, Vegetables, Salads,
Fruits, Pickles, Sauces, Beverages,
Candies, Preserves, Qtc, Qtc.
THE TEXT OF THIS HOUSEHOLD REFERENCE BOOK IS THE WORK OF
MISS E. WARNER
IN COLLABORATION WITH OUR TWO EXPERT ANALYTICAL CHEMISTS IN CHARGE
OF OUR WINNIPEG LABORATORY. MISS WARNER ALREADY HAS TO
HER CREDIT SEVERAL NOTABLE PUBLICATIONS ON FOOD
PREPARATION NOW IN GENERAL CIRCULATION.
THE PURITY FLOUf^ COOK BOOK CARRIES A FURTHER
RECOMMENDATION TO PUBLIC FAVOR IN HAVING BEEN REVIEWED AND
APPROVED BY THE TEACHING STAFF OF THE
DOMESTIC SCIENCE DEPARTMENT. MACDONALD INSTITUTE
Nationaj. Ab^ Company, Toeonto.
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N PUBLISHING THIS NEW
AND UP-TO-THE-MIN-
UTE COOK BOOK WE
ARE NOT BURDENING
YOU WITH A QUANTITY
OF USELESS AND IM-
PRACTICAL MATTER, BUT HAVE
SELECTED A NUMBER OF ECONOMICAL
AND RELIABLE RECIPES TO COVER ALL
PRACTICAL PURPOSES. THE TROUBLE
WITH MOST RECIPES IS THAT THEY
PRESUPPOSE A BROAD KNOWLEDGE
OF COOKING. AND LEAVE TOO MUCH
TO THE JUDGMENT AND EXPERIENCE
OF. THE USER. IN THE FOLLOWING.
EACH STEP IN THE PREPARATION OF
EVERY DISH IS SET FORTH SO CLEARLY
THAT THE MOST INEXPERIENCED
HOUSEWIFE CANNOT GO WRONG
OR FAIL TO HAVE GOOD RESULTS.
Copyright, Canada, I9I7
Western Canada Flour Milla Company,
Limited
FOREWORD
N issuing the PURITY FLOUR COOK BOOK we feel that we are filling an
increasingly felt need among modern housekeepers for a cook book containmg
authoritative and tried knowledge on problems of the household, and more
particularly the kitchen.
Neither time nor expense have been spared during the two years it has
taken to prepare the PURITY FLOUR COOK BOOK, which contains between
its covers, in easily and quickly appreciated language, the very latest and best
. information on the subject of cookery in all its branches. Thousands of prac-
tical housewives have furnished their favorite culinary masterpieces for insertion m the PURITY
"^"^T b';^k''!^ e^xcWely designed to cover the requirements of the housewife in preparing food for
her family All expensive and highly technical recipes vouched for by famous chefs, have been
eliminaTed in the text, and the PURITY FLOUR COOK BOOK is offered to the housewives of
Canada as a general purpose culinary reference work.
The greaf mass of n'atter from which this culinary encyclopedia was created received careful con-
sideration at the hands of the teaching staff of the Domestic Science Department of the celebrated
Macdonald Institute, also our own chemist and baking expert, who checked and revised the book to
''' ^ToTnsurra publication in keeping with the high standard of quality maintained in our PURITY
FLOUR we were more than glad to be able to secure this active co-operation from the teaching staff
of the Domestic Science Department of the Macdonald Institute in making available for use in the
Canadian homes the very best advice obtainable.
Page 0
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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USE THIS PAGE AS A VALUABLE PEDIA IN
FRIEMDS
j TheFower Behind the Cook
WESTERN CANADA FLOUR MILLS CO. UNITED
TORONTO AND WINNIPEG /
PURITY FLOUR
"More bread and better bread"
■^
^ ^
^
\]
General Purpose Publication on the Culinary Art, with
Valuable Information and Recipes on Various Methods
of Food Preparation. Bread, Rolls, Buns, Cakes,
'Pies,Fish,Toultry, Meats, Vegetables, Salads,
Fruits, Pickles, Sauces, Beverages,
Candies, Preserves, Qtc, Qtc.
THE TEXT OF THIS HOUSEHOLD REFERENCE BOOK IS THE WORK OF
MISS E. WARNER
IN COLLABORATION WITH OUR TWO EXPERT ANALYTICAL CHEMISTS IN CHARGE
OF OUR WINNIPEG LABORATORY. MISS WARNER ALREADY HAS TO
HER CREDIT SEVERAL NOTABLE PUBLICATIONS ON FOOD
PREPARATION NOW IN GENERAL CIRCULATION.
THE PURITY FLOUR COOK BOOK CARRIES A FURTHER
RECOMMENDATION TO PUBLIC FAVOR IN HAVING BEEN REVIEWED AND
APPROVED BY THE TEACHING STAFF OF THE
DOMESTIC SCIENCE DEPARTMENT. MACDONALD INSTITUTE
National Art Company, Toronto.
/i/-
rn^..
^v
v\n
(^
N PUBLISHING THIS NEW AND UP-TO-THE-MIN- UTE COOK BOOK WE ARE NOT BURDENING YOU WITH A QUANTITY OF USELESS AND IM- PRACTICAL MATTER, BUT HAVE SELECTED A NUMBER OF ECONOMICAL AND RELIABLE RECIPES TO COVER ALL PRACTICAL PURPOSES. THE TROUBLE WITH MOST RECIPES IS THAT THEY PRESUPPOSE A BROAD KNOWLEDGE OF COOKING. AND LEAVE TOO MUCH TO THE JUDGMENT AND EXPERIENCE OF. THE USER. IN THE FOLLOWING. EACH STEP IN THE PREPARATION OF EVERY DISH IS SET FORTH SO CLEARLY THAT THE MOST INEXPERIENCED HOUSEWIFE CANNOT GO WRONG OR FAIL TO HAVE GOOD RESULTS.
Copyright, Canada, I9I7 Western Canada Flour Milla Company, Limited
FOREWORD
N issuing the PURITY FLOUR COOK BOOK we feel that we are filling an increasingly felt need among modern housekeepers for a cook book containing authoritative and tried knowledge on problems of the household, and more particularly the kitchen.
Neither time nor expense have been spared during the two years it has taken to prepare the PURITY FLOUR COOK BOOK, which contains between its covers, in easily and quickly appreciated language, the very latest and best . information on the subject of cookery in all its branches. Thousands of practical housewives have furnished their favorite culinary masterpieces for insertion in the PURITY
"^"^T b';^k''!^ e^xcWely designed to cover the requirements of the housewife in preparing food for her family All expensive and highly technical recipes vouched for by famous chefs, have been eliminated in the text, and the PURITY FLOUR COOK BOOK is offered to the housewives of Canada as a general purpose culinary reference work.
The great mass of matter from which this culinary encyclopedia was created received careful consideration at the hands of the teaching staff of the Domestic Science Department of the celebrated Macdonald Institute, also our own chemist and baking expert, who checked and revised the book to
''' ^To insure publication in keeping with the high standard of quality maintained in our PURITY FLOUR we were more than glad to be able to secure this active co-operation from the teaching staff of the Domestic Science Department of the Macdonald Institute in making available for use in the Canadian homes the very best advice obtainable.