Purity flour cookbook

Heat the honey and butter until the butter melts. While the mixture is warm add the spices. When hot add part of the Purity Flour the ego- well beaten, the soda dissolved in the water, and the raisins add enough more to make a dough that will hold its shape. Drop by spoonfuls on a buttered tin and bake in a moderate oven. ROCK COOKIES, No. 1 4 cups Purity Flour. 1 cup butter. 1 cup sugar. A- teaspoon soda. i teaspoon cream of tartar. 1 cup chopped dates. 1 cup coconut. 1 cup chopped walnuts. 3 eggs. Flavoring. Mix sugar butter and Purity Flour (in which soda and cream of tartar have been sifted). Add the dates coconut and walnuts, and the well-beaten eggs, in which has been dropped a little lemon or vanilla. Drop from a teaspoon on a buttered pan, and bake m a moderate oven until brown. Use method above. ROCK COOKIES, No. 2 1 cup sugar, 1 cup butter. 2 cups Purity Flour. 2 eggs. 1 teaspoon soda. 1 1/2 cups walnuts. 1/2 cups raisins. 1 tonspooii cloves. 1 teaspoon ciniianion. GINGER SNAPS 1 cup molasses. 1 teaspoon soda. i cup sugar. 1 teaspoon salt. i cup butter or lard, i tablespoon ginger. Purity Flour to roll very thin. Mix molasses sugar, ginger and butter, stir over the fire until the butter is melted then stir in quickly 3 cups of Purity Flour, in which the soda has been sifted. Knead the dough until it becomes smootn and chill thoroughly. Roll as thin as possible, and bake m a quick oven. Page Forty-three More Bread and Better Bread GINGER COOKIES 1 cup molasses. 2 tablespoons milk or water. 1 tablespoon ginger. i cup butter. 1 teaspoon soda. Purity Flour to mix soft as can be handled on the board. ^JBlF-^^-'^^ w^^^o:.?^,^- ^- -- - - - CREAM PUFFS 1 cup water, i cup butter. 1 cup Purity Flour. Pinch of salt. 3 eggs. Heat the water and add the butter and salt. When this boils stir in the flour have no lumps. Cook until the mixture leaves the side of the saucepan. Cool while adding the unbeaten eggs, one at a time. Mix thoroughly and chill Drop the mixture by the spoonful on buttered tins, leaving space for them to rise. Bake at 450 degrees. When cold, split and fill with whipped cream. If desired they can be frosted.'-. When cold, DOUGHNUTS 2 eggs beaten light. 1 cup sugar. 1 cup milk. 2 table.spoons melted butter. 3 cups Purity Flour. 3 teaspoons baking powder. 1 teaspoon each of cinnamon and salt. roll Have board well floured and take on it 1 large spoon of dough. Knead gently, fill flour mixture is used. Cook in fat hot enough to make sizzle, turning to the top. DROPPED DOUGHNUTS 1/2 cup milk. 1 cup sugar. Grated rind of 1 lemon. 1 1/2 cups Purity Flour. 1 egg (beaten separately). i teaspoon salt. 1/2 teaspoon nutmeg. 2 teaspoons baking powder. Hold teaspoon of batter close to fat and the doughnuts will come up in round balls. Hage Forty. fopr C^r^alB For easily-prepared, inexpensive, wholesome food there is nothing which compares with dishes made from the various cereals.