Purity flour cookbook

Sift flour and salt, beat eggs separately, add the sugar slowly to the beaten yolks, add lemon juice and rind, then the whites beaten very stiff. Fold in the flour. Bake in a rather deep tin for about 30 minutes. Bake slowly and do not disturb while baking. When sponge cake is removed from the oven it should be placed where it will not cool too quickly at first. This will help to prevent it from falling. CHILDREN'S SPONGE CAKE 4 eggs. 1 cup sugar. 4 tablespoons cold water. 1 cup Purity Flour. 2 teaspoons baking powder. Flavoring. Beat the yolks of eggs, add 1 cup sugar and beat until very light. Add cold water, then the flour in which the baking powder has been thoroughly sifted. Lastly fold in the whites of eggs beaten stiff. LILY CAKE i cup butter. ] cup sugar. i cup milk. li cups Purity Flour. 2i teaspoons baking powder. Whites of 3 eggs. i teaspoon lemon extract. f teaspoon vanilla. Cream butter and sugar, add milk and flour in which baking powder has been thoroughly sifted. then the beaten whites of eggs and flavoring. Beat thoroughly and bake in a moderate oven. This cake is delicious with orange icing, and the contrast in color makes it more attractive. Page Twenty f :<- - -^■■ • "v--»-?^-».^ '^Jb.*' »."'J" t ■^ • ) Kb -' \^ tk \ \ Of course, it was made from PURITV^I^QUR More^read and Better Bread EXCELLENT LAYER CAKE l-J cups white sugar. i cup butter. 2 cups Purity Flour. 2 teaspoons baking powder. i cup milk. 3 eggs. Cream butter and sugar, add beaten egg yolks then ^J^^^^^e oven'^'t 2^' mSs' lee Then add flour in which baking powder has been sifted. Bake m a moderate with chocolate or any well-flavored icing. COCOANUT CAKE 1^ cups sugar. ^ cup butter, i cup milk. Whites of 4 eggs. J teaspoon soda. i teaspoon cream of tartar. 2 cups Purity Flour. Put cocoanut into the n.ilk and let it stand while making the cake. Mix and bake as layer cake above. COFFEE SPICE CAKE I cup butter. 1 cup sugar. 2 eggs. 1 cup strong coffee. 1 cup molasses. 1 cup chopped raisins. 1 teaspoon soda. 1 teaspoon cinnamon, i teaspoon cloves. Little grated nutmeg. 2^ cups Purity Flour. Cream butter «„d sugar, add eggs slightl, beatea To this add 1 cup of tj;^= ««-. =f - -^.^^'S! irS^ 'Srrd"'B^.e r? ^-Z^^LX'^S^^:'^-^' ™ « toal Kats.s may be omitted. _ FRUIT CAKE, No. 1 J cup lard. •« 4 eggs. 1 teaspoon cinnamon. J teaspoon each of allspice, cloves and nutmeg. Purity Flour to make stiff batter. 1 cup raisins. 1 cup currants. 1 cup brown sugar. 1 cup molasses. 1 cup butter. 1 teaspoon soda. Cream shortening and sugar, add molasses in which *« -^^ ;-,',-; -h?our.*Matft„\""i^ flour. Next the well-beaten eggs, spices and fruit which has been areo^eu batter. Bake in a moderate oven about 2 hours. Page Twenty s e V e D More BrEad and Better Bread FRUIT CAKE, No. 2 i cup butter. 1 cup sugar (brown). 2i cups Ptirity Flour. 2 eggs. 1 cup chopped nuts. 1 cup sour cream. 1 cup raisins (chopped). k pound citron (cut very fine). 1 teaspoon each cinnamon, cloves and nutmeg. 2 tablespoons molasses. 1 teaspoon soda. Combine as Fruit Cake No. l. CHRISTMAS CAKE