pound butter, pounds raisins, pound mixed peel, cups Purity Flour. teaspoons mixed spices (cinnamon, allspice, nutmeg and mace). 1 pound brown sugar. 3 pounds currants. i pound almonds. 1 cup molasses. 3 teaspoons baking powder. 8 eerirs. Mix as Fruit Cake No. 1. Steam 2 hours and bake 2 liours in a moderate oven. WHITE FRUIT CAKE 1 cup butter✪ Fruit Cake, No. 2. 2 cups sugar. 3 cups Purity Flour. 1 teaspoon salt. 8 egg whites. I cup cocoanut. 3 teaspoons baking powder. * glass white wine if desired. 4 pound citron. * pound almonds. 1 cup light sultana raisins. rtite?Tel"'!'er;" MTnd m/IT' r3i*' ff "=" Pr'''^-' «°" ''"^ =«'* ^'"<'<' '«?'=««'■ Beat the 3 hours .n A^^lT S^JtZ a t^^f i/rS SrlS°/i.°S. '°^'=''"^'^- ^^^^ '"' GOLDEN CAKE i cup butter. i cup sugar. Yolks of 5 eggs. J cup milk. 1 teaspoon orange extract. ^ cup Purity Flour. li teaspoons baking powder✪ Golden Cake. ritsiin"""^' "" ^' * -^ """"-'-' »'...,>* ct™s ::^yZVL!tziZof^i Page Twenty-eight PURITY r—^ I FIQUR More Bread and Better Bread POUND CAKE Wash and dry i pound butter. Beat until it is quite creamy, then add i pound sugar. ^^-^ it unlil it is like the lightest and whitest hard sauce, then add 1 egg. Beat until ^\is quite incoporated then add another and beat again, and so on until 5 eggs areused. Take great are that each eg^^^ completely incorporated before the next is added. This requires from ^ to 5 iWes ^^^^^^^^^ each ecrcr. (The success of the cake depends upon sufficient beating.) When eggs-, sugar and butter look like thick yellow cream, add gradually a small glass of wme or brandy and * --^^^^^^^f/;-- water. Mix well together, then sift into the ingredients 2 cups oi Pnnty ^^'}'^'jfl^''^^^^^^ sliriitlv warmed to which i saltspoon of salt✪ Pound Cake has been added. Line a round cake-pan with upright SiithStered paper neky filted and pour the batter into it. Sift PO-^-^d suga^over tiie surf ace^ Bake this cake H hours m a very slow oven. It shou d have a cardboard cover l^J^^^^i; ^^;.^JjP *^^ first hour, which may then be removed and the cake allowed to brown slowly. Be very careful not to shake or jar while cooking. NUT AND DATE LOAF 1 cup sugar. 5 cup butter. 2 eggs. 1 cup milk. 2 cups dates (stoned and chopped). i cup chopped walnuts. 3 cups Purity Flour. 1 teaspoon salt. 3 teaspoons baking powder✪ Nut and Date Loaf. Cream butter and sugar, add eggs and beat thoroughly. Add part of the flour, then the milk, dates and nuts. Then the remainder of the flour in which baking powder and salt have been thoroughly sifted. Bake in a moderate oven about 40 minutes. CREAM CAKE 1 cup sugar. 1 tablespoon butter. 1 cup sweet milk. 1 teaspoon flavoring. 2 eggs. 2 cups Purity Flour. 2 teaspoons baking powder. Pinch of salt✪ Cream Cake. Mix as you would Butter Cake, folding in the well-beaten whites of eggs the last thing. Use a lemon filling, made by the same method as orange filling, and sprinkle the top layer with cocoanut. ORANGE CREAM CAKE 1 cup sugar. 1 cup Purity Flour. 1 teaspoon baking powder✪ Orange Cream Cake. Beat eo-o-s and sugar together thoroughly. Fold in slowly the Purity Flour and baking powder sifted together. Bake in slow oven. This cake baked as a loaf makes a good sponge cake. Page Twenty-nine PURITY FUOUR More Bread and Better Bread ORANGE FILLING 1 tablespoon cornstarch. 1 cup sugar.

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pound butter, pounds raisins, pound mixed peel, cups Purity Flour. teaspoons mixed spices (cinnamon, allspice, nutmeg and mace). 1 pound brown sugar. 3 pounds currants. i pound almonds. 1 cup molasses. 3 teaspoons baking powder. 8 eerirs. Mix as Fruit Cake No. 1. Steam 2 hours and bake 2 liours in a moderate oven. WHITE FRUIT CAKE 1 cup butter. 2 cups sugar. 3 cups Purity Flour. 1 teaspoon salt. 8 egg whites. I cup cocoanut. 3 teaspoons baking powder. * glass white wine if desired. 4 pound citron. * pound almonds. 1 cup light sultana raisins. rtite?Tel"'!'er;" MTnd m/IT' r3i*' ff "=" Pr'''^-' «°" ''"^ =«'* ^'"<'<' '«?'=««'■ Beat the 3 hours .n A^^lT S^JtZ a t^^f i/rS SrlS°/i.°S. '°^'=''"^'^- ^^^^ '"' GOLDEN CAKE i cup butter. i cup sugar. Yolks of 5 eggs. J cup milk. 1 teaspoon orange extract. ^ cup Purity Flour. li teaspoons baking powder. ritsiin"""^' "" ^' * -^ """"-'-' »'...,>* ct™s ::^yZVL!tziZof^i Page Twenty-eight PURITY r—^ I FIQUR More Bread and Better Bread POUND CAKE Wash and dry i pound butter. Beat until it is quite creamy, then add i pound sugar. ^^-^ it unlil it is like the lightest and whitest hard sauce, then add 1 egg. Beat until ^\is quite incoporated then add another and beat again, and so on until 5 eggs areused. Take great are that each eg^^^ completely incorporated before the next is added. This requires from ^ to 5 iWes ^^^^^^^^^ each ecrcr. (The success of the cake depends upon sufficient beating.) When eggs-, sugar and butter look like thick yellow cream, add gradually a small glass of wme or brandy and * --^^^^^^^f/;-- water. Mix well together, then sift into the ingredients 2 cups oi Pnnty ^^'}'^'jfl^''^^^^^^ sliriitlv warmed to which i saltspoon of salt has been added. Line a round cake-pan with upright SiithStered paper neky filted and pour the batter into it. Sift PO-^-^d suga^over tiie surf ace^ Bake this cake H hours m a very slow oven. It shou d have a cardboard cover l^J^^^^i; ^^;.^JjP *^^ first hour, which may then be removed and the cake allowed to brown slowly. Be very careful not to shake or jar while cooking. NUT AND DATE LOAF 1 cup sugar. 5 cup butter. 2 eggs. 1 cup milk. 2 cups dates (stoned and chopped). i cup chopped walnuts. 3 cups Purity Flour. 1 teaspoon salt. 3 teaspoons baking powder. Cream butter and sugar, add eggs and beat thoroughly. Add part of the flour, then the milk, dates and nuts. Then the remainder of the flour in which baking powder and salt have been thoroughly sifted. Bake in a moderate oven about 40 minutes. CREAM CAKE 1 cup sugar. 1 tablespoon butter. 1 cup sweet milk. 1 teaspoon flavoring. 2 eggs. 2 cups Purity Flour. 2 teaspoons baking powder. Pinch of salt. Mix as you would Butter Cake, folding in the well-beaten whites of eggs the last thing. Use a lemon filling, made by the same method as orange filling, and sprinkle the top layer with cocoanut. ORANGE CREAM CAKE 1 cup sugar. 1 cup Purity Flour. 1 teaspoon baking powder. Beat eo-o-s and sugar together thoroughly. Fold in slowly the Purity Flour and baking powder sifted together. Bake in slow oven. This cake baked as a loaf makes a good sponge cake. Page Twenty-nine PURITY FUOUR More Bread and Better Bread ORANGE FILLING 1 tablespoon cornstarch. 1 cup sugar.

Purity flour cookbook