Purity flour cookbook

Better biscuits are best made with PURITY FLOUR ^=s> More Bread and Better Bread CUSTARD PIE - eggs. 3 tablespoons sugar. Pinch of salt. \\ cups milk. Nutmeg. Boil milk, add sugar. Remove from stove and cool. Add eggs well beaten. Line pie-tin with pastry and add custard. Sprinkle with nutmeg. The boiling of the milk adds to the flavor of the custard. Bake in a quick oven at first to set the rim. Decrease the heat afterwards, as ^gg and milk in combination need to be cooked at low temperature. PUMPKIN PIE li cups steamed and strained pumpkin. § cup brown sugar. 1 teaspoon cinnamon. \ teaspoon ginger. \ teaspoon salt. 2 eggs, li cups milk. \ cup cream. Peel pumpkin, cut it in pieces and cook it very slowly for 4 or 5 hours, with only water. enough to keep it from burning. This slow cooking makes the pumpkin rich and sweet. When it is done, mash it and strain through a colander. To the pumpkin add the boiling milk, salt and spices. Beat eggs well and stir into the cream. Add this to the pumpkin mixture. Add sugar, line pie-plates with plain pastry, brush it over with white of egg. Crimp an ornamental border of puff paste around the pie and fill it with the pumpkin custard. Bake in a moderately hot oven until they are firm in centre and brown. This makes 3 pies. A DELICIOUS CHERRY TART Line the pie-tin with rich paste. Sprinkle over it about a level teaspoon of sifted Purity Flour and a little butter. Put into it the fresh cherries, stemmed and seeded and mixed with ^ cup granulated sugar. When baked take from the oven and cover with a thin meringue, made of the white of 1 egg beaten to a stiff froth with a large spoonful of pulverized sugar. Return to the oven long enough to bake the meringue a light brown. Fresh currants may be used for this pie. MOCK CHERRY PIE 1 cup cranberries. i cup seeded raisins. 1 tablespoon Purity Flour. Pinch of salt. 1 cup sugar. i cup boiling water. 1 teaspoon vanilla. Cut the cranberries in half and add to the chopped raisins. Mix sugar and Purity Flour together and add to fruit. Pour on the boiling water and add flavoring. Bake in 2 crusts. Page Twenty-one PURITY SI FtOUR More Bread and Better Bread LEMON PIE 2 lemons. 1 cup white sugar. 1 tablespoon melted butter. 2 eggs. 4 tablespoons Purity Flour. Put 2 cups water and the sugar in saucepan and let it come to a boil. Wet the flour with cold water and stir it into the boiling water until it thickens. Add the grated rind of the lemons, butter and beaten yolk of eggs and lemon juice. Let stand till cool. Bake your crust, then add mixture. Use whites of eggs lor a meringue. Enough for 2 shallow pies or 1 very deep one. CHOCOLATE PIE 1 cup milk. 2 tablespoons grated chocolate. i cup sugar. Yolks of 2 eggs. 1 teaspoon Purity Flour. Heat chocolate and milk together. Mix Purity Flour in a tablespoon of cold milk and add to hot mixture. Add sugar and the yolks of eggs beaten to a cream. Flavor with vanilla, bake with under-crust, spread beaten whites on top and put in oven till light brown. SQUASH PIE Pare squash, cut into pieces, steam until soft, rub through a coarse sieve. 2 cups squash, i cup sugar. Juice and grated rind of i lemon. J nutmeg grated, i tablespoon ginger. i tablespoon cinnamon. i teaspoon salt.