flour. Form into a round ca e ha f a S' h M.v,.;";i; " . ^"'^ ^f' "" ''°^^'^^ ^P""^^^^ ^^^^ nee with a fork. Place the cake on ^^00 red tm in I'l } edges with your finger and prick centre mto pieces while warn, but aC'tJToo in e n " " ' " '"" '"' '"^'"^ '' """^^^^- ^^^^ 2 eggs (whites and yolks beaten separate) 1 cup sugar. ^ Salt. SPONGE CAKE 3 tablespoons cold water. 1 cup Purity Flour. 1 sifted together. 1 teaspoon baking powder. / erate'^ov^Vrbo^tlho'Sr"' ''' "^^"' "^'^^' '^"^^ ^'"^ ^'^^^^^^^ "^ ^'^"^^ ^-ten stiff. Bake in a mod- HERMITS 0 cup sugar, /-i cup butter, /-Salt. _^ egg. /i^l teaspoon cream of tartar, 1 tablespoon milk. Eoll about i inch thick. Bake in a moderately hot oven. ^ teaspoon soda. /J. teaspoon cinnamon. jS-Pineh of nutmeg and cloves. i cup seeded raisins, cut fine. Few chopped walnuts. J. cups Purity Flour. Order PURITY FLOUR from your grocer and attain perfection in all your baking Page Thirty. four (flak? JtUtn90 CUSTARD FILLING s cup sugar. J cup Purity Flour. I teaspoon salt. 2 cups scalded milk. 1 teaspoon vanilla✪ Devil's Food, or * teaspoon lemon extract. Mix dry ingredieuts, Idd eggs slightly beaten, and pour on gradnally scalded milk. Cook 15 minutes in double boiler, stirring constantly until thickened. Cool and flavor. NUT FILLING Cook together 1 cup sugar, i cup cream, abovtt 5 minutes, and just before it is done stir in i cup nuts✪ Nut Filling and stir until cold, then spread between cake. RAISIN FILLING, No. 1 I package seeded rnisins. Juice 1 lemon and 1 orange. 1 cup sugar. i tablespoon butter✪ Raisin Filling, No. 1. Boil together; when cool spread between layers. RAISIN FILLING, No. 2 IJ cups sugar. i cup water. 1 package seeded raisins. Whites of 2 eggs✪ Raisin Filling, No. 2. set away to harden. A cup of chopped walnuts may he added to this if desired. LEMON AND ALMOND FILLING , . • ;. 4- A r.;^r-i nf n Ipmon with 1 cup of sugar and the slightly beaten yolks of 1 e,,s*'?o*.^i"rZb.lM.t.:■st1^1: ':rL%\i*« f-.* aid ..o„t.,, then add 1 c.p of blanched almonds✪ Lemon and Almond Filling finely chopped. Use cold. ^^^^^ Page Thirty-five PURITY FLOUR More Bread and Better Bread FIG AND NUT FILLING « finfcLL''''^ "! ^K^""" ^""1^ I'^^'P ^^ T^^^"" "^^^^^^^ '*^"'^^g ^^^il ^he syrup threads. Pour the syrup in .l.nnL!l ", """ °?' ''^".u '^^ ^'' '°° '''^^*"^ ""*^^ ^°^"^->'' but not stiff. Add also i pound figs fiiely DATE FILLING 1 cup walnuts. i pound dates. 1 cup sugar. Yolk of 1 egg. 1 orange, grated rind and juice. 1 cup water. 1^ tablespoons cornstarch✪ Date Filling, dissolved in part of water. Boil until it begins to thicken, then add nuts and dates, stoned and cut up fine. CHOCOLATE FILLING, No. 1 1 cup sugar. 2 squares chocolate (grated). 2 tablespoons butter. i cup milk. 2 tablespoons cornstarch. 1 teaspoon vanilla✪ Chocolate Filling, No. 1. Mix the cornstarch with a little of the cold milk, add remainder of milk, sugar, grated chocolate and butter. Boil these for 5 or 10 minutes, stirring constantly. Add the vanilla and beat until cool. CHOCOLATE FILLING, No. 2 1 egg yolk. i cup sweet milk✪ Chocolate Filling, No. 2. Cook like custard, then flavor with vanilla. f cake chocolate. 1 cup sugar. LEMON FILLING, No. 1 ✪ Lemon Filling, No. 1

AI-modernized reading of the original text

flour. Form into a round cake half an inch thick. Mix well, spread on buttered pans and make;i; " . ^"'^ ^f' "" ''°^^'^^ ^P""^^^^ ^^^^ nee with a fork. Place the cake on buttered tin in I'l } edges with your finger and prick centre into pieces while warm, but not too inn " " ' " '"" '"' '"^'"^ '' """^^^^- ^^^^ 2 eggs (whites and yolks beaten separate) 1 cup sugar. ^ Salt. SPONGE CAKE 3 tablespoons cold water. 1 cup Purity Flour. sifted together. 1 teaspoon baking powder. / erate oven for about forty or forty-five' ''' "^^"' "^'^^' '^"^^ ^'"^ ^'^^^^^^^ "^ ^'^"^^ ^-ten stiff. Bake in a mod- HERMITS ⅔ cup sugar, ⅓ cup butter, Salt. ½ egg. ¼ teaspoon cream of tartar, 1 tablespoon milk. Eoll about i inch thick. Bake in a moderately hot oven. ⅛ teaspoon soda. ½ teaspoon cinnamon. Pinch of nutmeg and cloves. i cup seeded raisins, cut fine. Few chopped walnuts. J. cups Purity Flour. Order PURITY FLOUR from your grocer and attain perfection in all your baking Page Thirty. four (flak? JtUtn90 CUSTARD FILLING s cup sugar. J cup Purity Flour. I teaspoon salt. 2 cups scalded milk. 1 teaspoon vanilla, or * teaspoon lemon extract. Mix dry ingredieuts, Idd eggs slightly beaten, and pour on gradnally scalded milk. Cook 15 minutes in double boiler, stirring constantly until thickened. Cool and flavor. NUT FILLING Cook together 1 cup sugar, i cup cream, abovtt 5 minutes, and just before it is done stir in i cup nuts and stir until cold, then spread between cake. RAISIN FILLING, No. 1 I package seeded rnisins. Juice 1 lemon and 1 orange. 1 cup sugar. i tablespoon butter. Boil together; when cool spread between layers. RAISIN FILLING, No. 2 IJ cups sugar. i cup water. 1 package seeded raisins. Whites of 2 eggs. set away to harden. A cup of chopped walnuts may he added to this if desired. LEMON AND ALMOND FILLING , . • ;. 4- A r.;^r-i nf n Ipmon with 1 cup of sugar and the slightly beaten yolks of 1 e,,s*'?o*.^i"rZb.lM.t.:■st1^1: ':rL%\i*« f-.* aid ..o„t.,, then add 1 c.p of blanched almonds finely chopped. Use cold. ^^^^^ Page Thirty-five More Bread and Better Bread FIG AND NUT FILLING « finfcLL''''^ "! ^K^""" ^""1^ I'^^'P ^^ T^^^"" "^^^^^^^ '*^"'^^g ^^^il ^he syrup threads. Pour the syrup in .l.nnL!l ", """ °?' ''^".u '^^ ^'' '°° '''^^*"^ ""*^^ ^°^"^->'' but not stiff. Add also i pound figs fiiely DATE FILLING 1 cup walnuts. i pound dates. 1 cup sugar. Yolk of 1 egg. 1 orange, grated rind and juice. 1 cup water. 1^ tablespoons cornstarch, dissolved in part of water. Boil until it begins to thicken, then add nuts and dates, stoned and cut up fine. CHOCOLATE FILLING, No. 1 1 cup sugar. 2 squares chocolate (grated). 2 tablespoons butter. i cup milk. 2 tablespoons cornstarch. 1 teaspoon vanilla. Mix the cornstarch with a little of the cold milk, add remainder of milk, sugar, grated chocolate and butter. Boil these for 5 or 10 minutes, stirring constantly. Add the vanilla and beat until cool. CHOCOLATE FILLING, No. 2 1 egg yolk. i cup sweet milk. Cook like custard, then flavor with vanilla. f cake chocolate. 1 cup sugar. LEMON FILLING, No. 1

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Chocolate CakeDevil's FoodCustard FillingNut FillingRaisin Filling, No. 1Raisin Filling, No. 2Lemon and Almond FillingDate FillingChocolate Filling, No. 1Chocolate Filling, No. 2Lemon Filling, No. 1Lemon Filling No. 1

Purity flour cookbook