Purity flour cookbook

Pare the apples and remove the cores, cut round into slices about 1/4 inch in thickness. Put Purity Flour into a bowl and pour salad oil in the centre. Over this pour the tepid water and beat all well together Beat white of egg to a stiff froth and stir into the batter lightly, and when smooth lift the slices of apple with a skewer, dip in the batter and drop them into hot fat or lard. Pry until the apples are soft When cooked, drain on brown paper and serve with sifted sugar or maple sugar and cream. Page Seventeen KX — ^ sss runiij ruiun FIIOUR More Bread and Better Bread PEACH FRITTERS Peel a dozen peaches and cut them in half, removing the stones. Sprinkle them with sugar and have ready at once a batter made by mixing a cup of Purity Flour, \ teaspoon of salt, 1 teaspoon of sugar, and yellow rmd of a lemon, grated, adding \ cup of milk and the yolks and whites of 2 eggs beaten well finally add a tablespoon of olive oil or melted butter. Beat" the batter thoroughly, dip each half of the peach m the batter so as to completely cover it. Fry the peach fritters m hot fat lor 5 or 6 minutes, or till they are a fine brown and are tender through. Sprinkle them lightly with powdered sugar and serve hot. ■' CHERRY FRITTERS 3 eggs. 1 cup white wine. 1 cup water. 1 tablespoon butter, melted. 1 tablespoon or more of sugar. A little cinnamon. Purity Flour enough to make a batter. Take nice ripe cherries, tie 5 or 6 in a bunch, dip in the batter and fry in lard. Strew with sugar and cinnamon, send to table hot. To be eaten with cream. ° Demand the best and you will get PURITY FLOUR Page Eighteen TN making pastry the best results are obtained by having all the ingredients as cold as possible and keep- Ilr h m so -til the pastry goes into the oven. It is the sudden change in t-perature as much as Uie aLal ingredients used, that make, pastry light. If soft shortening and lukewarm -^ - -e -ed the esult must be poor pastry-tough and not appetizing. Have board and rollmg-pm chilled and roll out pastryT c ofroom if possiblf. Have hands cool also. For plain paste, lard or a mixture of krd nd'blteV^hould be used. For very plain crust, lard and good beef ^"PP-^^^^^^e a tter^^^^^^^^^^ for meat nies For pufi paste, butter must be used, and is even better if the salt is thoroughly washed utTi ' I'ls 0 en delrabi; to have pastry that is light, flaky and tender, withou being too rich -d hs result can be attained by the addition of a little baking powder and reduction of the amount of fat used This gives equally good results as to appearance and flavor, at much less expense. In m kintfruTpies atways cook the sugar with the fruit, not on top, or the crust will be soggy. Paste forpisid I quite thin and rolled a little larger than the tin to allow for shrinkage. When baktgajly fruit pie,Ue an incision in the centre, and place a small fiumel-shaped piece of paper into the incision. This will keep the juice from escaping at the sides of the pie. For baking, pastry requires from 30 to 45 minutes. PUFF PASTE 1 pound Furity Flour. 1 teaspoon salt. 1 pound butter. Ice water.