Beat 1 cup of brown sugar to a cream, with | cup of shortening (^ butter, i lard), add 2 eggs well beaten, i teaspoon vanilla, | cup hot water in which has been dissolved i teaspoon soda. Then add 2 cups sifted Purity Flour, 2 cups Purity Oatmeal, ^ package seeded raisins, chopped, | teaspoon salt✪ Oatmeal Cookies, No. 2. Drop on greased bottoms of inverted pans. Bake in a moderately hot oven. DATE CAKES 2 cups Purity Oatmeal. 2 cups Purity Flour. 1 cup brown sugar, i cup butter. i cup lard. i cup milk. 2 tablespoons baking powder✪ Date Cakes. FILLING FOR DATE CAKES 1 pound dates. i cup brown sugar. 1 cup cold water✪ Filling for Date Cakes. Boil until soft. Mix cake batter and roll out in a thin sheet. Cut in 2, spread | with filling and place the other -Jr over it, forming a sandwich. Cut in small squares and bake until brown in a moderate oven. 7iggi may be used instead of dates, if desired. Use PURITY FLOUR and ensure delicious Pastry Page Fifty PURITY CORN BREAD cup Purity Cornmeal. cup Purity Flour. cup sugar, teaspoon salt. 1 cup milk. 1 tablespoon fat. 1 egg. 4 teaspoons baking powder✪ Purity Corn Bread. Put the cornmeal, flo.r (m which baking powder ^^ f^^^^^^L't^^^^ oughly: stir in the milk and give the batter a good beating. Met the ^^^^ "^ ^|^f ;""/, ^'^^^^^ Bake in mfo L batter. Grease the baking tins. Beat the egg very light and mix it with the battel. JiaKe a hot oven, if thin it will bake in about 20 minutes. Serve with maple syiup. CORNMEAL MUFFINS 1 cup Purity Cornmeal. 1 cup Purity Flour. 1 teasi^oon soda. 1 teaspoon salt. J cup molasses. 1 cup sour milk. 2 eggs. 2 tablespoons melted butter✪ Cornmeal Muffins. <^ift tnopflipr tlie cornmeal flour and salt. Dissolve the soda in the sour milk and then add to it the sifted'l 3ien;s.''Add^ and beat thoroughly, f ^ the ^gg^' -^t^^-^hl' w^^^^ butter. Bake m hot, well-greased pans m a moderately hot oven for i an hour. This will mal^e mufiins. CORNMEAL GEMS i cup Purity Cornmeal. 1 cup Purity Flour. 3 teaspoons baking powder. 1 tablespoon sugar. Mix and sift the dry ingredients. Add milk gradually, egg well beaten and melted butter. Bake in hot oven in buttered gem pans for 25 minutes. 1 tablespoon melted butter. i teaspoon salt. I cup milk. 1 egg✪ Cornmeal Gems. STEAMED INDIA PUDDING WITH RAISINS to make batter that will pour. Turn into a well-greased dish. Cover tightly and steam steacuiy hours. Page Fifty-one *) — f puRiiy * jjr\ FLOUR More Bread and Better Bread JOHNNY CAKE li cups Purity Cornmeal. 1 cup Purity Flour. i teaspoon salt. 1 cup sour milk. 1 cup sugar. 2 tablespoons lard or butter. 1 teaspoon soda dissolved in hot water✪ Johnny Cake. Mix as Corn Bread. BOSTON BROWN BREAD 1* cups of milk. , H cups of Purity Cornmeal. ] ZL^ u 1 cup Purity Flour. ] teaspoon salt. 1 cup Graham flour. ^ *'^'P°°° '°<^^- .nlvJ^i^ cornmeal, flour, Graham flour and salt thoroughly, add milk and molasses and last the «oda dis- solved ma tablespoon warm water. Steam 4 hours. This is nice steamed in 1-pound baking powder cans, as the round slices are attractive. ^ udiimg powaer In cases of emergency a bag of PURITY FLOUR is a true friend Page Fifty-two puJi&tnga mh i^aa^rta CHOCOLATE PUDDING 2 tablespoons powdered gelatine. 1. quart milk. 2 ounces grated chocolate. i cup sugar. 1 teaspoon vanilla. ✪ Chocolate Pudding

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Beat 1 cup of brown sugar to a cream, with | cup of shortening (^ butter, i lard), add 2 eggs well beaten, i teaspoon vanilla, | cup hot water in which has been dissolved i teaspoon soda. Then add 2 cups sifted Purity Flour, 2 cups Purity Oatmeal, ^ package seeded raisins, chopped, | teaspoon salt. Drop on greased bottoms of inverted pans. Bake in a moderately hot oven. DATE CAKES 2 cups Purity Oatmeal. 2 cups Purity Flour. 1 cup brown sugar, i cup butter. i cup lard. i cup milk. 2 tablespoons baking powder. FILLING FOR DATE CAKES 1 pound dates. i cup brown sugar. 1 cup cold water. Boil until soft. Mix cake batter and roll out in a thin sheet. Cut in 2, spread | with filling and place the other -Jr over it, forming a sandwich. Cut in small squares and bake until brown in a moderate oven. 7iggi may be used instead of dates, if desired. Use PURITY FLOUR and ensure delicious Pastry Page Fifty PURITY CORN BREAD cup Purity Cornmeal. cup Purity Flour. cup sugar, teaspoon salt. 1 cup milk. 1 tablespoon fat. 1 egg. 4 teaspoons baking powder. Put the cornmeal, flo.r (m which baking powder ^^ f^^^^^^L't^^^^ oughly: stir in the milk and give the batter a good beating. Met the ^^^^ "^ ^|^f ;""/, ^'^^^^^ Bake in mfo L batter. Grease the baking tins. Beat the egg very light and mix it with the battel. JiaKe a hot oven, if thin it will bake in about 20 minutes. Serve with maple syiup. CORNMEAL MUFFINS 1 cup Purity Cornmeal. 1 cup Purity Flour. 1 teasi^oon soda. 1 teaspoon salt. J cup molasses. 1 cup sour milk. 2 eggs. 2 tablespoons melted butter. <^ift tnopflipr tlie cornmeal flour and salt. Dissolve the soda in the sour milk and then add to it the sifted'l 3ien;s.''Add^ and beat thoroughly, f ^ the ^gg^' -^t^^-^hl' w^^^^ butter. Bake m hot, well-greased pans m a moderately hot oven for i an hour. This will mal^e mufiins. CORNMEAL GEMS i cup Purity Cornmeal. 1 cup Purity Flour. 3 teaspoons baking powder. 1 tablespoon sugar. Mix and sift the dry ingredients. Add milk gradually, egg well beaten and melted butter. Bake in hot oven in buttered gem pans for 25 minutes. 1 tablespoon melted butter. i teaspoon salt. I cup milk. 1 egg. STEAMED INDIA PUDDING WITH RAISINS to make batter that will pour. Turn into a well-greased dish. Cover tightly and steam steacuiy hours. Page Fifty-one *) — f puRiiy * jjr\ FLOUR More Bread and Better Bread JOHNNY CAKE li cups Purity Cornmeal. 1 cup Purity Flour. i teaspoon salt. 1 cup sour milk. 1 cup sugar. 2 tablespoons lard or butter. 1 teaspoon soda dissolved in hot water. Mix as Corn Bread. BOSTON BROWN BREAD 1* cups of milk. , H cups of Purity Cornmeal. ] ZL^ u 1 cup Purity Flour. ] teaspoon salt. 1 cup Graham flour. ^ *'^'P°°° '°<^^- .nlvJ^i^ cornmeal, flour, Graham flour and salt thoroughly, add milk and molasses and last the «oda dis- solved ma tablespoon warm water. Steam 4 hours. This is nice steamed in 1-pound baking powder cans, as the round slices are attractive. ^ udiimg powaer In cases of emergency a bag of PURITY FLOUR is a true friend Page Fifty-two puJi&tnga mh i^aa^rta CHOCOLATE PUDDING 2 tablespoons powdered gelatine. 1. quart milk. 2 ounces grated chocolate. i cup sugar. 1 teaspoon vanilla.

Purity flour cookbook