FoodNet

Purity flour cookbook

1917

Page 24 · 9 recipe records on this page

Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
1 teaspoon cream of tartar. 3 eggs. 3 teaspoons cinnamon. 1 teaspoon cloves. 1 nutmeg. 1 cup chopped raisins✪ Spanish Bun. Mix as any butter cake, and bake 1 hour in a rather slow oven. Good flavored, clarified dripping may be u.-^ed in place of part of the butter in spice cakes. The delicate flavor of the butter is concealed by the spices. LUNCHEON CAKE 1 cup butter. 3 eggs. i teaspoon soda. i pound lemon peel or some chopped almonds. 2J cups Purity Flour. 1 cup sweet milk. 2 cups sugar. 1 teaspoon cream of tartar. 1 pound raisins or dates. Juice of 1 lemon✪ Luncheon Cake. Mix as you would any butter cake. Bake from 1 to 1| hours in a moderate oven. PEANU^ CAKE Beat 1 egg in a mixincr bowl. Add 1 cup srranulated sugar and stir until dissolved. Wxx in 3 table- spoons melted butter. Sift 1-i cups Purity Flour with teaspoon of baking powder. Graduallv sift and mix this into the other ingredients, alternating with | cup sweet milk. Beat all together briskly. Stir in 1 cup salted peanuts✪ Peanut Cake that have been halved. Bake in a thin sheet quickly. Frost with plain white frosting, scattering some salted peanuts over it. Page Thirty-two Vv.««^' Use PURiry FLOUR for all your Baking PURITY HOUR More Bread and Better Bread RASPBERRY CAKE J cup butter. 3 eggs. li cups Purity Flour. 1 teaspoon soda. i teaspoon salt. 1 cup sugar. 1 cup canned or fresh raspberries. Cream butter and sugar, arid egg yolks, flour in which soda and salt have been sifted, and the fruit. Lastly add the whites of eggs. Ice with Mocha icing. CHOCOLATE CAKE i cup butter. 1 cup sugar. 3 eggs, i cup milk. IJ cups Purity Flour. 3 teaspoons baking powder. 2 ounces Baker's chocolate. 1 teaspoon vanilla. Cream the butter, add the sugar, add the beaten egg yolks, sift flour and baking powder and alternate with the milk ; melt the chocolate over the tea kettle and stir into the cake "before the whites of eggs, add vanilla, and fold in the egg whites beaten very stiff. Bake in shallow square cake tm and frost with fondant When the frosting is cold, spread with melted unsweetened chocolate, or make to a stiff paste 3 tablespoons of cream, powdered sugar, add flavoring and a square of melted chocolate, and spread. DEVIL'S FOOD Cream i cup butter, add 1 cup sugar and cream until very light, beat in 2 whole eggs, 1 teaspoon soda in 1 cup thick sour milk, i teaspoon baking powder in 1^ cups Purity Flour. Break two squares Baker's chocolate in cup and add enough boiling water to make cup half full, and add to cake the last thing. Flavor with vanilla. SOFT GINGERBREAD 3 cup molasses. 1 cup brown sugar, i cup butter. 1 cup sour milk. 3 eggs. 3 enps Purity Flour. 1 tablespoon ginger. 1 teaspoon cinnamon. 1 teaspoon soda. Cream the butter and sugar and add the molasses. Then add the eggs, one at a time, and beat thor- ouffhlv Melt the soda in the sour milk, mixing well. Sift the flour and spices and add to the other mix- ture, alternating with the milk. Bake either in gem pans or in a ginger cake tm. This will make 24 gems or 1 large cake. Page Thirty-thre« v~-f puRiiy More Bread and Better Bread FUOU R SCOTCH SHORTBREAD IJ cups Purity Flour. i cup rice riour. 2 cu]) but fur. J cup e:i.s(ui- suga✪ Scotch Shortbreadr.