Purity flour cookbook

Mix juice and sugar, stirring constantly, while slowly adding the milk; if added too ranidlv mixture will have a curdled appearance, but it will not affect the quality of the sherbet. Freeze and serve. RASPBERRY ICE i3 cup sugar. 3 cups raspberries. 1 cup water. 1 tablespoon lemon juice. Page Seventy puRiiy FCOUR More Bread and Better Bread ORANGE ICE 1 pint orange juice. 1 quart water. 1 pint sugar. Grated rind of 1 lemon. i pint lemon juice. Grated rind of 1 orange. Make a syrup of the sugar and water. Boil for 10 minutes, add the orange peel and lemon peel. Freeze (according to directions given elsewhere), ^crve „ will be sufficient for 12 persons. PINEAPPLE ICE 4 cups water. 2 cups sugar. Juice of 6 lemons. 4 cups ice water. 1 can grated pineapple. Boil for 15 minutes. Add the pineapple and lemon juice. Make a svrup of the water and sugar and boil for 1 5 m"^^^^^- /^^ . ' Cool and add the ice water. Freeze until mushy, using half ice and halt salt. CREME DE MENTHE ICE To 4 cups of water add the juice of 2 lemons, 1 1/2 cups sugar, 1 cup Creme de Menthe cordial, and a little green coloring. Strain and freeze. CURRANT ICE To lemon ice m.xture made of f cup lemon juice, 2 cups sugar and 4 cups water, add 1 cup currant juice or 1 glass currant jelly melted, and freeze. . PINEAPPLE MOUSSE 1 tablespoon granulated gelatine. J cup cold water. 1 cup pineapple syrup. 2 tablespoons lemon jnire. 1^ cups sugar. 1 quart whipped cream. Freeze and let stand 4 hours. This will serve 6 persons. ^ ;" Page Seventy-one More Bread and Better Bread Br Bread ^^ CT COFFEE MOUSSE i ounce gelatine. 2 tablespoons hot water. i cup black coffee. 1 pint cream. After softening gelatine in boiling water, add the coffee and sugar, set in a cold pan of ice, stirring until it begins to thicken, then add the whipped cream. Cover and pack in salt and ice for 4 hours. ° ' ' *'''" ^'^^^ ^" ^^^^ ^^^ipped cream. Cover and pack in salt NUT SAUCE MILL, ELEVATORS AND SALT PLANT, WE.STERN CANADA FLOUR MILLS CO.. LIMITED, GODERICH. ONT. Page Seventy-two Uttualt^ iiBl|?0 Often the dish is of more importance than thf medicine. Do not consult the patient as to food, for the var" us surprises help to tickle the appetite. Prepare the tray with a spotless cloth, se ect he daintiest dishes from the cupboard. For feverish patients, cold water flavored with fruit ]uice is refreshing and beneficial For pafients requiring nourishment there is nothing better than a hot gruel made from Purity Oatmeal and served with thin cream. (For recipe, see Cereals.) CHICKEN BROTH