Mix flour, cereal, baking powder and salt. Add melted shortening and last the milk. Beat all thor-
•ughly and bake in greased gem pans in a very hot oven.
VEAL CROQUETTES
2 cups finely chopped cooked
1 cup Purity Food✪ Purity Food Gems, No. 1 (cooked"
Salt, pepper and celery salt.
Crumbs and beaten eggs.
Mix the chopped veal with thf cereal, which should be made stiff by using 2 parts boiling water to
part of cereal. Season highly iith salt, pepper and celery salt. Chill, shape it m cones, dip m egg,
•rumbs and egg again, and fry invdeep i^^ Serve with tomato or cream sauce.
Every baking need is served by PURITY FLOUR
Page Forty-seven
PURITY ROLLED OATS PORRIDGE
1 tZloo'nlV'"'''- 1 -P ^-rity Eollea Oats.
Uaxe salted water boiling, add gradually the rolled oats, stirring constantly. Boil over direct heat ,
e^teTn'thcto^nhr^^, T'' '^'f- '''' '^" * ^^ ^^^^^^ ^^^^ ^^^^ ^« ^^^^ ^ the eveSng and '
reneaiea in ttic morning. The long standing improves the porridge.
OATMEAL GRUEL
2 tablespoons Purity Oatmeal.
] saltspoon salt.
1 tablespoon sugar.
1 cup boiling water.
1 cup milk.
Cook in saucepan 30 minutes or in double boiler 2 hours. Strain and add
milk.
BREAKFAST CEREAL
excellent fi;i
Ivor.
Page Forty. eight
W
<^ — — ^
PURITY
FLOUR
More BfEad and Better Bread
OATMEAL MUFFINS
1 cup cooked Purity Oatmeal.
li cups Purity Flour.
2 tablespoons sugar.
4 teaspoons baking powder.
i teaspoon salt,
i cup milk.
1 egg.
2 tablespoons of melted butter.
Mix and sift flour, sugar, salt and baking powder; add -J of milk, egg well beaten, the remainder of
he milk mixed with oatmeal, and beat thuroughly. Then add butter. Bake in buttered muliiu tins.
Note. — A delicious muffin may be made by substituting rice for the oatmeal.
OATMEAL SCONES
5 cups Purity Oatmeal.
li cups Purity Flour.
i cup butter.
1 cup milk.
2 teaspoons baking powder.
1 teaspoon sugar, salt.
Roll out thin with mixed Purity Flour and Purity Oatmeal.
OATCAKE
Mix a cup of fine Purity Oatmeal, a small tablespoon of roast-beef dripping (dripping is better than
mtter, for it makes them crisp), and i teaspoon soda. Mix with boiling water to make quite stiff,
ioll out quickly till very thin, then dust with meal; brush the meal off again and put the cakes on a very
lot griddle. Bake on one side only, then rub over witli meal again and brush it off, and toast before the
ire the side which was not on the griddle. Keep in a dry place, and before using the cakes heat them
n the oven for a few minutes to make them crisp. Then set them on the edge to let the steam escape.
OATMEAL SQUARES
1 cup butter.
1 cup sugar.
i cup sour milk.
i teaspoon cinnamon and nutmeg.
Roll thin, cut in squares and bake in quick oven.
J cup walnuts (chopped fine).
1 teaspoon soda.
4 cups Purity Oatmeal.
2 cups Purity Flour✪ Oatmeal Squares.
Page Forty-nine
PURITy
FUQUR
Hore Bread and Better Bread
OATMEAL COOKIES, No. 1
1 cup butter or lard.
2 cups brown sugar.
1 cup milk.
3 cups Purity Boiled Oats.
2 cups Purity Flour.
2 teaspoons baking powder✪ Oatmeal Cookies, No. 1.
Mi.x biitter and sugar, then milk. Add the Purity Flour in which the baliing powder is sifted.
Allow the mixture to stand. Roll them and cut in oblong pieces.
OATMEAL COOKIES, No. 2 ✪ Oatmeal Cookies, No. 2
Page 31 · 10 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.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Mix flour, cereal, baking powder and salt. Add melted shortening and last the milk. Beat all thor-
•ughly and bake in greased gem pans in a very hot oven.
VEAL CROQUETTES
2 cups finely chopped cooked
1 cup Purity Food (cooked"
Salt, pepper and celery salt.
Crumbs and beaten eggs.
Mix the chopped veal with thf cereal, which should be made stiff by using 2 parts boiling water to
part of cereal. Season highly iith salt, pepper and celery salt. Chill, shape it m cones, dip m egg,
•rumbs and egg again, and fry invdeep i^^ Serve with tomato or cream sauce.
Every baking need is served by PURITY FLOUR
Page Forty-seven
PURITY ROLLED OATS PORRIDGE
1 tZloo'nlV'"'''- 1 -P ^-rity Eollea Oats.
Uaxe salted water boiling, add gradually the rolled oats, stirring constantly. Boil over direct heat ,
e^teTn'thcto^nhr^^, T'' '^'f- '''' '^" * ^^ ^^^^^^ ^^^^ ^^^^ ^« ^^^^ ^ the eveSng and '
reneaiea in ttic morning. The long standing improves the porridge.
OATMEAL GRUEL
2 tablespoons Purity Oatmeal.
] saltspoon salt.
1 tablespoon sugar.
1 cup boiling water.
1 cup milk.
Cook in saucepan 30 minutes or in double boiler 2 hours. Strain and add
milk.
BREAKFAST CEREAL
excellent fi;i
Ivor.
Page Forty. eight
W
<^ — — ^
PURITY
FLOUR
More BfEad and Better Bread
OATMEAL MUFFINS
1 cup cooked Purity Oatmeal.
li cups Purity Flour.
2 tablespoons sugar.
4 teaspoons baking powder.
i teaspoon salt,
i cup milk.
1 egg.
2 tablespoons of melted butter.
Mix and sift flour, sugar, salt and baking powder; add -J of milk, egg well beaten, the remainder of
he milk mixed with oatmeal, and beat thuroughly. Then add butter. Bake in buttered muliiu tins.
Note. — A delicious muffin may be made by substituting rice for the oatmeal.
OATMEAL SCONES
5 cups Purity Oatmeal.
li cups Purity Flour.
i cup butter.
1 cup milk.
2 teaspoons baking powder.
1 teaspoon sugar, salt.
Roll out thin with mixed Purity Flour and Purity Oatmeal.
OATCAKE
Mix a cup of fine Purity Oatmeal, a small tablespoon of roast-beef dripping (dripping is better than
mtter, for it makes them crisp), and i teaspoon soda. Mix with boiling water to make quite stiff,
ioll out quickly till very thin, then dust with meal; brush the meal off again and put the cakes on a very
lot griddle. Bake on one side only, then rub over witli meal again and brush it off, and toast before the
ire the side which was not on the griddle. Keep in a dry place, and before using the cakes heat them
n the oven for a few minutes to make them crisp. Then set them on the edge to let the steam escape.
OATMEAL SQUARES
1 cup butter.
1 cup sugar.
i cup sour milk.
i teaspoon cinnamon and nutmeg.
Roll thin, cut in squares and bake in quick oven.
J cup walnuts (chopped fine).
1 teaspoon soda.
4 cups Purity Oatmeal.
2 cups Purity Flour.
Page Forty-nine
PURITy
FUQUR
Hore Bread and Better Bread
OATMEAL COOKIES, No. 1
1 cup butter or lard.
2 cups brown sugar.
1 cup milk.
3 cups Purity Boiled Oats.
2 cups Purity Flour.
2 teaspoons baking powder.
Mi.x biitter and sugar, then milk. Add the Purity Flour in which the baliing powder is sifted.
Allow the mixture to stand. Roll them and cut in oblong pieces.
OATMEAL COOKIES, No. 2