Purity flour cookbook

Put 1 cup sugar, ^ cup cold water, and a pinch of cream of tartar into a saucepan to cook over a moderate fire. Remove from fire when it forms a brittle thread in a cup of cold water, and pour it in a very thin stream over the whites of 2 eggs beaten stiff and dry, meanwhile continuing the beating of the eggs, so that the hot syrup will be evenly combined with the egg white. After syrup is all added, beat 2 minutes, add flavoring and let cool. Melt over hot water 1 cake Baker's chocolate. When thin spread over frosting on top and sides of cake, smoothing it to even thickness with a pliable knife dipped frequently into hot water. li cups sugar. i cup milk. 1 teaspoon butter. CHOCOLATE ICING 2 squares Baker's chocolate. 1 teaspoon vanilla. Boil sugar, milk, butter and chocolate until a soft ball is formed in cold water. Beat, and when a little cool add vanilla. Beat until of a consistency to spread. This will also do for filling. ALMOND ICING Whites of 3 eggs. .3 cups powdered sugar. 1 pound almonds, blanched and chopped fine. Rose flavoring. Mix eggs and sugar well together, add almonds and flavoring. Spread on cake, and when dry cover with white frosting. Page Thirty-eight More Bread and Better Bread QUICK FROSTING White of 1 egg. 1 cup powdered sugar. 1 teaspoon lemon juice. Stir together until the sugar is all wet, then beat with a fork for just 5 minutes. Spread on the cake while warm. To vary, use i teaspoon rosewater, i teaspoon vanilla, and lemon juice. ORANGE FROSTING Grate the thin rind of an orange and soak it half aii hour in 3 teaspoons of lemon juice. Squeeze the juice through a fine muslm and use like the lemon in quick frosting. MAPLE ICING 1 cup maple sugar. * cup thin cream. on Boil together until it forms a soft ball in water. Stir constantly until it stiffens. Spread quickly on warm cake. Chop a few walnuts and sprinkle over the top if desired. MAPLE CREAM ICING 1 cup brown sugar. 1 tablespoon milk. Butter the size of a walnut. Boil until it forms a ball in water. Add vanilla. Beat until thick and creamy. MILK FROSTING 5 tablespoons milk. Lemon or vanilla to flavor. 1 cup granulated sugar. When sugar is dissolved boil hard for 3 minutes without stirring. Let cool a minute then beat until it begins to turn creamy. Spread on cake. Chocolate or cocoanut mav he added to this if desired. Page Thirty-nine PLAIN COOKIES 1 egg. 1 cup sugar. i cup butter. Purity Flour enough to roll out. i cup lard. i cup cream. 1 teaspoon baking powder. ^^.■ uT?' ^^gar and shortening, add egg and part of flour, then cream and add balance of flour in vrhich baking powder has been sifted. Roll thin and bake in a fairly hot oven. DROP TEA CAKES 3 cups Purity Flour, i cup sugar. i cup butter. Pinch of salt. i cup lard. i cup currants. 1 egg (beaten). 3 teaspoons baking powder. Mix all together with milk enough to make a stiff batter and drop into buttered pan. Bake in a hot oven. ^ FIG COOKIES 1 cup brown sugar, i cup shortening. 3 cups Purity Flour. i cup sour milk. 1 teaspoon soda. 1 tablespoon molasses. Roll dough very thin and cut with small cake cutter. Bake. When cool spread with fig filling and press two together. ^ & s "■ « FIG FILLING