Purity flour cookbook

1 pint milk (scalded and cooled). 2 tablespoons sugar. 4 tablespoons lard or butter (melted). 3 pints sifted Purity Flour. 1 teaspoon salt. Dissolve yeast and sugar in lukewarm milk. Add lard or butter and 1.5 pints flour. Beat until perfectly smooth. Cover and let rise in a warm place about 1 hour or until light. Then add the salt and remainder of flour, or enough to make a soft dough. Knead well, place in greased bowl and let rise in a warm place for about 1.5 hours, or until double in bulk. Roll the dough out 1-inch thick, brush over lightly with butter, cut with biscuit cutter first dipped in flour. Crease through the centre heavily with handle of a knife and fold over in pocket-book shape. Place in well-greased shallow pans, 1 inch apart. Cover and let rise until light—about three-quarters of an hour. Bake 20 minutes in a hot oven. Note.— Be careful not to let these rise too quickly, or they will lose their shape. BREAKFAST ROLLS Take bread dough when ready to shape into loaves. Cut in pieces according to size of roll desired. Shape with thumb and fingers into round balls. Place close together in a pan if liked without a crust, or 2 inches apart on baking sheet if wanted crusty. Brush with butter, cover closely and let rise slowly at first, and raise temperature at last. Let rise until nearly three times their original size. Bake in a quick oven about 25 minutes. BREAD STICKS Ordinary bread dough can be used, but that for Parker House Rolls is more easily shaped and gives crisper sticks. When the dough is light, cut pieces from the side and roll under the hands to about 4 inches long and the thickness of a lead pencil. Let them rise until light, then bake in a hot oven. When nearly done glaze with the white of an egg. HOT CROSS BUNS 1 cake compressed yeast. 1 cup milk (scalded and cooled). 1 tablespoon sugar. I teaspoon salt. i cup raisins or currants. 3i cups sifted Purity Flour, J cup butter. i cup sugar. 1 egg. Dissolve yeast and 1 tablespoon of sugar in lukewarm milk. Add H cups flour to make sponge. Beat until smooth. Cover and let rise until light, in warm place free from draught, about 1 hour. Add Page F i T » ^PURIiy » FLOUR More Bread and Better Bread butter and sugar creamed, egg well beaten, raisins or currants which have been floured, remainder of flour, or enough to make a moderately soft dough, and salt. Turn on board, knead slightly, place in greased bowl, cover and set aside in a warm place until double in bulk, which should be in about 2 hours. Shape with hand into medium-sized round buns. Place in well-greased shallow pans about 2 inches apart. Cover and let rise again, about 1 .hour or until light. Glaze with egg diluted with water. With a sharp knife cut a cross on top of each. Bake 20 minutes. Just before removing from oven brush with sugar moistened with water. While hot, fill cross with plain frosting. This recipe makes a delicious Christmas loaf if baked in bread tin. CURRANT TEA RING 2 cakes compressed j'east. 1 cup milk (scalded and cooled). 1 cup lukewarm water. 1 tablespoon sugar. i teaspoon salt. 7 cups sifted Purity Flour. 6 tablespoons lard or butter. i cup sugar. 3 eggs.