Purity flour cookbook

Mix dry ingredients, add molasses and buttermilk in which soda has been dissolved. Chopped raisins or English walnuts or both may be added if desired. Bake slowly 1½ hours. This mixture may be baked in gem pans. NUT BREAD, No. 1 1 cup milk. 1 cup water. 1 tablespoon lard. 2 cups Purity Flour. i cake yeast. 2 tablespoons sugar. 1 teaspoon salt. i cup chopped nuts. i cup lukewarm water. 2i cups whole wheat flour. Scald milk and water together and pour them over the sugar, salt and lard. Let cool, then add the white flour. Beat thoroughly and add the yeast dissolved in the lukewarm water. Cover and let rise until very light. Then add the nuts and the whole wheat flour, making a soft, sticky dough. Place the dough in a buttered bowl and let it rise until double in bulk. Then form into loaves. Have the bread pans half full and let rise until the dough fills the pan. Bake about 1 hour. This makes 2 loaves. [illustration: Page tight] Purity Flour FU More Bread and Better Bread NUT BREAD, No. 2 1 egg. 4 teaspoons baking powder. 1 teaspoon salt. 4 cups Purity Flour, i cup sugar. 1 cup walnuts, chopped fine. li cups milk. Beat eggs and sugar, add milk, then dry ingredients; stir well. Put in pan and let rise m a warm place 20 minutes. Bake in moderate oven 35 minutes. (See Cereals.) Demand the best and you will get PURITY FLOUR Page Nine m. Itarmta m Things to remember in biscuit-makincr : Select the best flour (Purity Flour). Have Purity Flour thoroughly sifted. Have liquid chilled. Have shortening just soft enough to rub in with tips of fingers. After adding liquid, handle as little and as lightly as possible. BAKING POWDER BISCUITS 2 cups Purity Flour. 2 teaspoons baking powder. 1 teaspoon salt. 1 cup milk and water (half each). 1 tablespoon butter. 1 tablespoon lard. Sift the flour, salt and baking powder together, twice. Cream butter and lard together, and add to the dry ingredients, using the tips of fingers. Then add the liquid, mixing with a knife until you have a very soft dough. Place on a mixing board and pat out lightly until three-quarters of an inch thick. Cut out and bake in a hot oven for 15 minutes. This will make 2 dozen biscuits. TEA BISCUITS Measure out 4 cups Purity Flour, add to it 1 teaspoon soda and 2 teaspoons cream of tartar. Sift thoroughly. Rub 2 tablespoons shortening into the dry ingredients, mix in enough sweet milk to make a batter as stiff as can be stirred. It must be almost a dough, yet not dry. Shape the biscuits and bake for 20 minutes in a hot oven. CARAWAY SEED BISCUITS 2 cups Purity Flour. 2 teaspoons baking powder. i teaspoon salt. 2 teaspoons caraway seeds. 4 teaspoons sugar. Milk or water. 1 tablespoon butter. Mix all together thoroughly, then wet with milk or water, as moist as can be rolled, then cut into biscuits. Put in pans, sprinkle with sugar and bake about 15 minutes in a moderate oven. MAPLE BISCUITS Rub 2 tablespoons butter into 4 cups of Purity Flour, add a little salt to this, and 1 pint of milk to make a soft dough, 1 cup small pieces of maple sugar. Roll about 1 inch thick and cut. Bake in a hot oven for 15 minutes or more. Page Ten ^^ — f More Bread and Better Bread BUTTERMILK BISCUITS 2 cups Purity Flour.