Purity flour cookbook

Mix well, put in mould and steam 4 hours, or put in individual moulds and steam 40 minutes. SNOW PUDDING 2 tablespoons cornstarch. 2 tablespoons granulated sugar. 3 cups boiling water. Pinch of salt. Mix cornstarch and sugar in a little cold water, add to boiling water and cook until thickened, stirring constantly, then add 3 whites of eggs, well beaten. Put in mould and set to cool. RAISIN PUFFS 2 eggs. i cup butter. 3 teaspoons baking powder. 2 tablespoons sugar. Mix thoroughly and steam ^ an hour in small cups. 2 cups Purity Flour. 1 cup milk. i package seeded raisins, chopped fine. BLUEBERRY PUDDING S cup sugar. J cup butter. 2 cups Purity Flour. 3 teaspoons baking powder. * teaspoon salt. 3 cup milk. 1 egg. 1 pint blueberries. Mix the ingredients as for a cake, stir in floured berries last and either bake or steam in a greased mould. Serve with cream sauce. Page Sixty More Bread and Better Bread ORANGE PUDDING 2 dessertspoons butter. i cup cracker crumbs. Juice and grated rind of 1 orange. 2 eggs. i cup sugar. IJ cups milk. Soak the crackers in part of the milk, beat sugar and butter to a cream, then beat in yolks of eggs and whites of butter and sugar, then add crackers and grated rind, and juice of orange. Bake 1/2 hour in a moderate oven. LEMON PUDDING 1 tablespoon butter. 3 soda biscuits. 1 cup milk. 1* cups sugar. 1 lemon, grated rmd and juice. Cream the butter and sugar, add the soda biscuits rolled. Yolks of 3 eggs and white of 1 beaten light,' milk, rind and juice of lemon. Cover with the 2 egg whites beaten stiffly, pan of water, 20 to 30 minutes. WALNUT PUDDING i cup walnuts. i ^cup raisins. li cups Purity Flour. % cup sweet milk. ^ cup sugar. 2 tablespoons melted butter. li teaspoons baking powder. Pinch of salt. Steam 2 hours, serve with foamy sauce. GOOSEBERRY FOOL Stew one quart berries in water enough to cover, then rub through colander to remove skins. While hot add 2 tablespoons of butter and 1 cup sugar. Beat yolks of 3 eggs and add to gooseberry. Whip altogether until light. Put in a dish and spread the beaten whites mixed with 3 tablespoons sugar. Put in oven and bake. HONEY COMB PUDDING \ cup currants. 1 cup suet. 1 cup sour milk. 1 teaspoon baking powder. Pinch of salt. i cup raisins. 1 cup molasses. 2 cups Purity Flour. 1 teaspoon soda. Mix fruit suet, molasses and salt. Add part of flour in which baking powder has been sifted. Then add sour milk with soda dissolved in it, and last the remainder of flour. Boil or steam 2 hours. — ~ PageSixty-one " I P«bbtti0 0a«rw ENGLISH PLUM PUDDING SAUCE i cup butter. 1 cup sugar. 2 tablespoons wine. i teaspoon vauilla. J cup boiling water. Cream butter, add the sugar, beat for 15 minutes, add the eggs, beat to a froth. Just before sending to the table stir in the hot water, beat to a foam, add vanilla and wine. HARD SAUCE 5 cup butter. i cup powdered sugar. 2 teaspoons lemon, vanilla, or a little nutmeg. Rub the butter to a cream in a warm bowl. Add the sugar gradually, then the flavoring. Pack it smoothly in a snuill dish and stamp it with a butter mould or the bottom of a figured glass. Keep it on ice till very hard, or pile it lightly on a small fancy dish. This sauce is particularly nice with steamed puddings.