Purity flour cookbook

Beat eggs thoroughly, add milk and flour and beat together rapidly about 10 minutes. Pour into This makes 1 dozen. well-greased iron moulds and bake 30 minutes TWIN MOUNTAIN MUFFINS 1 cup butter, 1 cup sugar. 1 egg 1 cup milk. 2 cups Purity Flour. 3 teaspoons baking powder. Cream the butter, add sugar and egg well beaten. Sift baking powder with the flour and add to the first mixture, alternating with milk. Bake in buttered tin gem pans, 25 minutes. HONEY AND NUT BRAN MUFFINS i cup honey. 1 cup Purity Flour. i to i teaspoon soda. i teaspoon salt. 2 cups bran. 1 tablespoon melted butter. li cups sour milk. I cup finely chopped English walnuts. Sift together the Purity Flour, soda and salt, and mix them with the bran. Add the other ingredients and bake 25 to 30 minutes in a hot oven in gem tins. This will make about 16 large muffins. GRAHAM MUFFINS 4 tablespoons butter. 4 tablespoons sugar. 2 cups Purity Flour. 1 cup Graham flour. 2 cups milk. 3 teaspoons baking powder, i teaspoon salt. Prepare same as Plain Muffins. YEAST MUFFINS To make these muffins, stir a pint of warm milk into a quart of Purity Flour. Add a tablespoon oi butter melted in a little of the milk reserved for the purpose. Add 2 beaten eggs, 1/2 cup of yeast or 1/2 yeast cake, and teaspoon of salt. Stir the batter vigorously, beating till it blisters, and let it rise over-night. Then pour in deep muffin cups, filling each one-half full. When the batter rises to the top of the muffin cups they are ready to put in the oven. Bake 25 minutes. Page Thirteen More Bread and Better Bread OATMEAL MUFFINS (See Cereals.) CORNMEAL MUFFINS (See Cereals.) SALLY LUNN 3 cups Purity Flour. li teaspoons cream of tartar. 1>! tablespoons butter. J cup sugar, i teaspoon salt. Mix all together dry, add 2 well-beaten eggs, 1 teaspoon- soda dissolved in 1^ cups sour milk. Bake in quick oven. BRAN MUFFINS 2 cups bran. 1 cup Purity Flour. 1 teaspoon soda. i cup butter. 3 tablespoons molasses, li cups sour milk. Mix dry ingredients, rub butter in, or melt and add last. Add molasses and sour milk, in which soda has been dissolved. Bake in hot muffin tins from 20 to 25 minutes. MUFFIN CAKES OR POP-OVERS Beat 5 eggs and ^ teaspoon salt till they are very light, and add them to a pint of Puriiy Flour. Mix to a batter with a pint of cream and a little salt. Beat thoroughly and bake in muffin tins in a quick oven. POP-OVERS (Plain) 1 cup Purity Flour. 5 teaspoon salt. i teaspoon melted butter. i cup milk. 2 eggs. Mix salt and flour, add milk gradually in order to obtain a smooth batter. Add eggs beaten nntil light and butter. Beat two minutes, using Dover egg-beater. Turn into hissing hot buttered iron gem pans and bake 30 to 3.^ minutes in a hot oven. Page Fourteen More Bread and Better Bread 4 teaspoons Bugar. 2 teaspoons lard. 1 egg well beaten, li cups milk. Bake in greased gem pans. GEMS A little salt. 2 teaspoons baking powder. Mixed with sufficient Purity Flour to make a stiff batter. GRAHAM GEMS 1 cup sweet milk. 2 tablespoons butter. 1 egg. A little salt. 2 cups Graham flour. 1 cup Purity Flour. 1 tablespoon sugar. 3 teaspoons baking powder.