Purity flour cookbook

Boll puff or plain paste, | inch thick. Sprinkle one half with grated cheese, to which has been added a few grains of salt and cayenne. Fold, press edges together firmly, fold again, pat and roll out ^ inch thick. Sprinkle with cheese and proceed as before. Eepeat twice. Cut in strips 5 inches long and ^ inch wide. Bake 8 minutes in a hot oven. Cheese Straws are served with cheese or salad course. Bake PURITY FLOUR Pastry and please your guests — cje Twenty-foor P a THE mixing and baking of cake requires more care and judgment than any other branch of cook- ing, notwithstanding the fact that it is the one most frequently attempted by the beginner. Always mix your cake in an earthen bowl. The order in which ingredients are combined is most important. Measure dry ingredients and mix and sift baking powder and spices, if used, with flour. Flour is always measured after being sifted. Fruit, when added to cake, is usually floured to prevent settling to the bottom. This is not neces- sary if it is added directly after the sugar, which is desirable in all dark cakes. ' When baking cake, arrange to have nothing else in the oven, and place as near the centre of oven as possible so it will cook uniformly. Eemove cake from pans as soon as it comes from oven. Cakes are classified as follows : 1. Cakes without butter, sponge cake, etc. 2. Cakes with butter, pound cake, cup cakes, etc. 1. Method of Mixing Calces witJiouf Butter.^Sej)&Teite yolks from whites (if both are used), beat volks until thick, add sugar gradually, continue beating, add flavoring. Beat whites until stifE and dry. Fold into first mixture. Cut and fold in the flour in which the salt has been sifted. Do not stir or beat after the flour has been folded in. 2. Method of Mixing Cakes with Butter.— Have the bowl slightly warm, cream butter and sugar, add sugar gradually, and yolks well beaten, flavoring. Sift flour, salt and baking powder thoroughly and add to the batter alternating with the milk. Fold in the egg whites beaten very stiff. ANGEL CAKE Whites of 8 eggs. 1 teaspoon cream of tartar. 1 cup fine granulated sugar. I cup Purity Flour. i teaspoon salt. I teaspoon vanilla. Beat whites of eggs until frothy. Add cream of tartar and continue beating until eggs are stiff, then add sugar gradually. Fold in flour mixed with salt and sifted 4 times and add vanilla. Bake 45 to 50 minutes in an unbuttered Angel Cake pan. Have the oven slow for the first 20 minutes, then increase heat. After cake has risen and begun to brown, cover gently with a buttered paper. Do not ]ar oven while baking. When baked, run a thin knife around it, support the inverted pan, and let cake gradually drop out. Page Twenty-fiv* PURITY FLOUR More Bread and Better Bread BOILED SUGAR SPONGE CAKE } cup water. 3 cup sugar. 1 cup Pvrity Flour. 3 eggs. Flavoring. Boil sugar and water until it thread.?. Beat eggs with a Dover beater until very light. Place bowl in a pan of cold water and pour the syrup into the eggs gradually, beating all the time, and continue beating until very light. Add flavoring and sift in the flour, folding in very carefully. Bake in a mod- erate oven about 25 minutes. SPONGE CAKE 3 egg3. i cup granulated sugar (fine). Grated rind and juice of 1 lemou. J cup Purity Flour. Pinch of salt.