Purity flour cookbook

Mix gelatine with boiling water. Cook | cup of sugar to a dark brown syrup. Add gelatine, cream and remainder of sugar, salt and vanilla. Strain into wet moulds. When set serve with cream and sugar. Note. — See caramel coloring Sauces." VANILLA CREAM 1 tablespoon powdered gelatine. 2 cups milk. 6 tablespoons sugar. 1 cup whipped cream. 1 teaspoon vanilla. 3 eggs. Put gelatine into saucepan, add milk and sugar and heat to dissolve the gelatine. Pour over the eggs (well beaten), stirring all the time, return to pan and stir over slow heat until it thickens. Strain add vanilla, and when cool fold in the whipped cream. Pour into wet moulds. CARAMEL PUDDING 1 quart milk. 2 egg yolks. 6 tablespoons cornstarch. 2 tablespoons white sugar. Vanilla flavoring. 1 cup brown sugar, browned on the fire as brown as possible without burning. Pour the brown sugar into the boiling custard, and if necessary strain before putting in dish ir which it is to be served. When cold, cover with whipped cream. Note. — See caramel coloring, "Pudding Sauces/' SWEET PLUM PUDDING 1 cup sugar. J package seeded raisins. 1 cup suet, chopped fine. 1 pound figs, chopped fine. 1 cup molasses. 1 teaspoon cloves. 1 cup milk (sour preferred). 1 grated nutmeg. 3i cups Purity Flour. 2 teaspoons cinnamon. 2 eggs. 1 teaspoon soda dissolved in a little water. 1 teaspoon salt. Till mould is 'Is ? full and steam 3 hours. Page Fifty-eight PURITV More Bread arid Better Bread PLUM PUDDING 1 pound raisins. 1 pound suet. i pound Purity Flour 4 Pggs. i pint milk. i pound lemon peel. 1 pound currants. J pound sugar. i pound bread crumbs. 1 gill rum or brandy. I pound citron peel. Mix dry ingredients all together, then add liquids and beaten eggs. Steam about 3 hours Steam 3 hours. CARROT PUDDING 1 cup Purity Flour. 1 cup suet. 1 cup seeded raisins. I cup milk. i teaspoon nutmeg. 1 teaspoon cinnamon. 1 cup grated carrots. 2 ounces citron peel. 1 orange and lemon, grated rind and juice. 1 tablespoon molasses. 1 cup bread crumbs. 1 cup currants. 1 cup sultana raisins. 1 tablespoon marmalade. 1 teaspoon soda. J teaspoon ginger, i cup brown sugar. 2 eggs. DATE PUDDING 1 cup suet. 1 cup bread crumbs 1 cup Purity Flour. 1 cup chopped dates. A cup brown sugar. * cup milk. 2 eggs. 1 teaspoon soda. Mix all together and steam 2 hours. Figs may be used instead of dates if desired. QUEEN OF PUDDINGS Rub a dessertspoon of butter into 1 cup sugar. Beat the yolks of 3 eggs very light. Stir these "^^^^^ ™P ^^K^^,,^ crumbs in 1 pint milk, then add egg mixture together into the butter and sugai |^"f ^^ ,'^J^^ ^.^ ^,^^ ,^,gtard is set. Kemove from oven and spread ;"fh*^:™""&o.ertH":Se ^^^^ *te. and » ...p .„a. .,„.•„ i. „vo. Se.e hot or cold with cream. Page Fifty-nine Y — f More Bread and Better Bread BREAD PUDDING Make a custard of 1 quart of milk, 3 eggs, 4 tablespoons sugar. Add U cups bread in small cubes and i a package seeded raisins. Flavor with vanilla and nutmeg and bake slowly. GRAHAM PUDDING lA cups Graham flour. 1 cup sour milk. * package seeded raisins. i cup molasses. i teaspoon salt 1 teaspoon soda.