Purity flour cookbook

Put gelatine m saucepan, add mUk, sugar and chocolate boil 10 minutes tir all the time. Remove from fire, add vanilla, and when almost cold beat for 5 minutes with egg beater. Pour mo wet ring mould. Turn out when set and serve with whipped cream m centre, garnished with small pieces of angelica. - i . • APPLE TAPIOCA Cook I cup tapioca in 1 quart boiling water with i teaspoon salt in double boiler, until transparent. Pare and c4re 7 or 8 apples; pit them in round dish. Sprmkle w>th i cup sugar, then pour the boiled tapioca over the apples. Bake until the apples are soft. When cold, serve with cream. RICE PUDDING 1 quart milk. 3 eggs, beaten light. 4 tablespoons sugar. 1 teaspoon vanilla. 1^ cups cooked rice. J package seedless raisins. Put in dish, grate nutmeg over top and bake till brown. FRUIT PUDDING S cup Purity Flour. i cup butter. i cup water. 1 teaspoon baking powder. Pour the batter over fruit and bake or steam i hour. May use either raw or preserved fruit. Plums or black-currant preserves are particularly nice. BANANA PUDDING Wet 2 tabl^poons cornstarch with enough ^^^^^^ TTrSr ^:i^^:^f^e;^:^^^ of , L lemon, and 2 or 3 bananas in slices. Eat cold. Page Fifty-three More Bread and Better Bread BATTER PUDDING 1 cup milk. i cup Purity Flour. 1 tablespoon butter. 3 eggs. Heot the inilk 111 a double boiler. Add the butter, let the milk boil, LJieii add the Purity Flour and beat It hard until it leaves the sides of the pan, then remove from the fire, and beat in gradually the e^ss which have been wel beaten, the yolks and whites together, and a dash of salt. Continue to beat the batter until it is no longer strmgy. Turn it into a warm, greased pudding-dish and bake in a moderate oven 30 to 35 minutes. It should puff up like a cream cake and have a thick crust. Serve as soon as it i.< taken from the oven, or it will fall. The batter may stand some time before leaking, if convenient. It may be baked m gem pans 15 to 20 minutes if preferred. Serve with plain pudding sauce or hard sauce. 2 cups sifted Purity Flour. i teaspoon salt. 2 teaspoons baking pouder. SHORTCAKE i cup butter. 3 cup milk. 1 egg- Mix and sift tlie dry ingredients 4 times, cut and rub in the butter, add the milk, lastlv the beaten ess. Spread on a buttered biscuit tin and bake in a quick oven. Split apart at edge, cooling 5 minutes then spread M'ith softened butter and fill with fruit. RICH SHORTCAKE 2 cups Purity Flour, i cup sugar. i teaspoon salt. 3 teaspoons baking powder. h cup butter. 3 cup milk. 1 egg. Mi.\ and sift dry ingredients 3 times. Rub in the butter, add milk and beaten egg. Bake in a round buttered pan. Bake 15 minutes. Split cake and spread with a sweetened fruit mixture. Add the same mixture to top and garnish with whipped cream. APPLE DUMPLINGS 2 cups Purity Flour. 2 teaspoons baking powder. J teaspoon salt. J cup shortening. I cup milk. 4 apples. Cinnamon or nutmeg. Sugar.