Purity flour cookbook

1 pound figs, chopped fine. 1 cup brown sugar. 1 cup cold water. Boil until soft. This filling may be made up in a larger quantity, as it will keep indefinitely if sealed MINT WAFERS i cup butter. i cup sugar. 1 r-iip chopped walnuts. Drop by spoonfuls on slightly buttered tin.s, and bake. 1 cup Purity Flour. 1 egg. Mint flavoring. Page Forty Y — f More Bread and Better Bread BRAN HONEY COOKIES 2 tablespoons butter. i cup honey. 2 eggs. J to i teaspoon soda. 1 cup Purity Flour. 1 eup bran. i teaspoon powdered aniseed. Cream the honey and butter together, add the eggs unbeaten, and beat the mixture thoroughly. Sift together the Purity Flour, soda and aniseed. Combine all the ingredients, drop from a teaspoon on to a buttered tin and bake in a moderate oven. BRAN COOKIES 1 cup shortening. 1 cup sugar. 2 eggs. 3 tablespoons sour milk. 1 cup chopped nuts. 1 teaspoon salt. i teaspoon soda. 1 teaspoon cinnamon. * teaspoon cloves. 2 cups Purity Flour, 2 cups bran. Cream the butter, add sugar gradually, the beaten eggs, then milk in which soda has been dissolved, and dry ingredients mixed together. Add the nuts broken into quarters. Drop from a teaspoon on buttered baking sheets and bake in moderate oven. MARGUERITES Make a paste of a cup of chopped nuts and ^ package seeded raisins, mixed with boiled icing. Spread on wafer crackers and put in a hot oven for a minute only to give them a delicate brown. Very nice with chocolate or coffee for light refreshments. MACAROONS i package seeded raisins, chopped. i cup chopped peanuts. 1 cup powdered sugar. 2 tablespoons Purity Flour. Stiffly beaten whites of 2 eggs. Mix raisins, peanuts, sugar and flour. Fold into the whites of eggs well beaten, and drop mixture by spoonfuls on buttered paper and bake until light brown in a moderate oven. Page Forty one More Bread and Better Bread COCOANUT MACAROONS 2 whites of eggs. 1 cup sugar. IJ cups cocoanut. Ij teaspoons cornstarch. Bake same as plain macaroons. DATE TART i pound dates. i pound blanched almonds, li cups fruit sugar. 1 teaspoon vanilla. Whites of 4 eggs. Stone dates, put through chopper with almonds. Beat the whites of eggs stiff, add sugar gradually beating all the time, then the fruit and flavoring. Bake in shallow buttered pan in a slow oven for 1 hour. While hot, cut m squares or sticks and remove from pan at once. ALMOND CAKES 1} cups white sugar. 1 cup butter. } pound almonds, dried and split. 4 eggs. Purity Flour enough to roll out. Add eggs well beaten one at a time. Beat until very light, beat the whites of eggs to a stiff froth, add Purity Flour, nuts and whites of eggs last; cut in narrow strips and bake. Nut cakes require a slow slow OATMEAL COOKIES (8ee Cereals.) DATE CAKES (^00 PpTcals.) Page F o r t y - t w o More Bread and Better Bread HONEY DROP CAKES J cup honey. i cup butter. * teaspoon cinnamon. i teaspoon cloves. 1 egg. 1 cup raisins, cut in small pieces. Purity Flour (about li cups). i teaspoon soda. i tablespoon water.