Purity flour cookbook

Sift flour, baking powder and salt. Work in the shortening and mix to a dough with milk. Roll into square sheet, I inch thick and cut into 4 pieces. Lay a cored and pared apple on each piece, fill the centre witli sugar and spice. Then draw the paste to cover the apple, make smooth, and bake on a buttered dish. When nearly baked, brusli with milk, dredge with granulated sugar, and return to the oven. Serve hot with hard sauce. Page Pifty-four puRiiy FLOUR More Bread and Better Bread COTTAGE PUDDING 1 cup sugar, creamed with 2 tablespoons butter. 2 eggs, well beaten. i cup milk. Bake 20 minutes. Mix as for plain cake. li cups Purity Flour, Avitli 2 teaspoons baking powder sifted m. CORNSTARCH PUDDING To 1 pint of xntlk add 3 tablespoons of -rn^-^^ ^f^^^.^JX^^^^^^^^^^^ the suga? to the milk. Thicken the mtlk wtth th^ ™ f-^ ^f 'cover w°th me^mgue of ."hhe of an fire a minute longer, add the vanilla and pour into pudding disn. '^0;^^^';'' , . f eo' anrsuo-ar, put a Uttle preserve over the pudding before covering with the .^hitc of egg. LEMON CREAM ^ lemons, juice and rind. IJ cups water. 3 eggs, beaten separately. 1 cup white sugar. 3 tablespoons cornstarch. Mix the cornstarch with part of the coM water hea. t^e -^7^^^^^^^ Itlf st^rnrth^fife into it and stir over the fire until it thickens. Add 3^«|i ^ «* ?^-^ J^ ^\^^^ ^^^ ,ti, well. ""^ '-'^ " a few minutes longer, add the lemon. When ^1' ^i^^- \ ^^^ ,7^7^ ^ot, to suit taste, high glass dish and use either with a meringue of whites oi e^„s oi Put into a BLANC-MANGE • . -11 + .r. in bpot in 1 double boiler. When it reaches the scalding point stir inj cup . Three pmts milk, pu on to h^e.at n a ck^il3le bo constantly until it thickens. _ Flavor cornstarch dissolved m a little cold milk. ^^'^"^ ^ "^^^''^ j . . ^ gg^eral hours before turning out. with 1 teaspoon vanilla and pour into teacups to mould. Let stand severa. no Eat with jam for any kind of fruit) and cream. Page Fifty ^^ — — ^ PURITy FUOUR More Bread and Better Bread BOILED CUSTARD 1 quart fresh sweet milk. 5 eggs. 1 cup sugar. J teaspoon salt. 1 teaspoon essence of vanilla, lemon or bitter almonds. •11 ^^y tlie milk in a double boiler. In warm weather put a bit of soda, no larger than a pea, in the fl .^! \' f; ?f^* ^^^ ^°^' "' ^ ''°^^' ^<^^^ tl'^ ^^^It and sugar to the hot milk, and pour it upon the eggs, stirring all the while. Beat up well and return to the inner vessel, keeping the water in the outer at a hard boil. Stir con,stantly until a velvety coating forms on the spoon. Take it directlv from the fire and pour into a bowl to cool before flavoring with the essence. With a good boiled custard as the foundation we can make scores of delightful desserts. SOLID CUSTARD 1 ounce gelatine. 1 quart milk. 4 eggs. i cup sugar. 1 teaspoon vanilla. Soak the gelatine m a little milk, beat the eggs separately. Heat the milk to scalding point, pour it over the gelatine and stir to thoroughly dissolve the gelatine. Stir in the beaten yolks, return to the fire and stir it for a few minutes longer. Eemove from the fire and stir in the beaten whites, pour in mould. Turn out of the mould to serve when cold. SNOW CUSTARD