Purity flour cookbook

Dissolve yeast and 1 tablespoon sugar in lukewarm liquid. Add 3 cups flour and beat until smooth. Add lard or butter and sugar, thoroughly creamed, and eggs well beaten. The remainder of the flour gradually, or enough to inake a moderately soft dough, and the salt. Turn on board, knead lightly. Place in a greased bowl. Cover and set aside in a warm place to rise for about 2 hours, or until the dough has doubled in bulk. Roll out in oblong pieces, 1/4-inch thick. Brush with melted butter, sprinkle with brown sugar, currants and cinnamon. Roll up lengthwise and place in a circle on a large shallow greased pan or baking sheet. With scissors cut 1-inch slices almost through, turn each slice partly on its side, pointing away from the centre. This should give the effect of a many-pointed star and show the different layers with the filling. Cover and let rise 1 hour or until light, and bake 25 minutes. Just before putting in the oven, glaze with egg diluted with milk. Ice while hot with plain frosting. This recipe will make 2 large or 3 small rings. CINNAMON ROLLS May be made by following above recipe. Cut entirely through and lay side by side in a well-greased pan. PLAIN FROSTING 1 cup fine powdered or confectionery sugar. 2 tablespoons milk or water. i teaspoon vanilla. Add just enough liquid to the sugar to make a moderately thick paste. Owing to difference in sugar the exact amount of moisture necessary cannot be determined. Water will make a more transparent frosting than milk. Pace Six puRiiy More Bread and Better Bread COFFEE CAKE 3 cups Purity Flour. J cup sugar. J cup butter or lard. i cup seeded raisins. li cups milk. 1 egg. 1 yeast cake. i teaspoon salt. Scald the milk, add the butter and sugar to it, and when it is lukewarm add the yeast cake dissolved with 1 teaspoon sugar and egg. Sift and add the flour and salt, also the raisins. Beat well. Cover and leave in a warm place to rise until very light. Turn into a greased shallow pan and let it rise a second time. Brush over with milk and spread lightly with softened butter and a little sugar. Bake in a moderate oven about 1/2 hour. OUR STAFF OF EXPERT WHEAT BUYERS OUR MODERN LABORATORIES IN CHARGE OF FULLY QUALIFIED ANALYTICAL CHEMISTS, WITH THE BEST MODERN MACHINERY AND MILLING METHODS GUARANTEE YOU IN A PERFECT FLOUR FROM PERFECT WHEAT Page Seven MOLASSES BREAD 1 cup raisins. 1 egg. 1 teaspoon baking 1 cup molasses. Pinch of salt. soda. 1 cup walnuts (broken). 3 cups Purity Flour. 1 cup milk. i cup sugar. Beat egg, add milk and sugar, add part of flour. Then add molasses, nuts and raisins and remainder of flour. Last add the soda dissolved in a little hot water. Bake 1 hour in a moderate oven. This makes 2 loaves. BRAN BROWN BREAD 1 cup Purity 'Flour or whole wheat flour. 1 teaspoon soda. i teaspoon salt. i cup seeded raisins, floured. 1 cup bran. J cup honey. 1 cup sour milk. Sift together the flour, soda and salt, and add the other ingredients. Steam 3 hours or bake 40 minutes in a slow oven. If the amount of milk is increased by half, the bread is more delicate. 1 quarji'bran (scant). 1 pin^ PuHty Flour. ^ cup molasses. 1 teaspoon soda. BRAN BREAD 1 pint buttermilk. Salt. Eaisins or nuts, if desired.