Purity flour cookbook

Put water and coffee in saucepan and heat to boiling point. Strain througli double cbeesecloth: then add sugar and cream of tartar. Boil and work same as white fondant. CREAM MINTS Melt fondant over hot water, flavor with few drops of oil of peppermint, wintergreen, clove, cinna- mon, or orange and color if desired. Drop from tip of spoon on oiled paper. CREAM NUT BARS Melt fondant and flavor, stir in any kind of nut meats cut in pieces. Turn in an oiled dish, cool and cut in bars with a sharp knife. Page One Hundred and Forty "J — f =3 PURITY runtij rujun FHOUR More Bread and Better Bread GLACE NUTS 2 cups sugar. I teaspoon ci-eam of tartar. 1 cup boiliBg water. Put ingredients in a smooth saucepan, stir, place on range and heat to boiling point. Boil withoux stirring until syrup begins to discolor. Remove saucepan from fire and place in larger pan of cold water to instantly stop boiling. Eemove from cold water and place in a saucepan of hot water during dipping. Take nuts separately on a long pin, dip in syrup to cover, remove from syrup and place on oiled paper. Fruit, such as grapes, strawberries, sections of mandarins and oranges and candied cherries, may be dipped also. Glace fruits keep but a day, and should only be attempted in cold and clear weather. CANDIED ORANGE PEEL 1 cup water. 2 cups peel of orange. 1 cup sugar. Dry sugar. Cut the peel in long strips and, measure 2 cups of them. Put them in a saucepan and pour the water over them. Cook until tender. Drain off the water and add the sugar. Gradually heat, and when, the sugar is melted cook over a slow fire until the peel is clear. Remove from the fire and when cool dip m dry granulated sugar and pack in jars. CANDIED GRAPE FRUIT PEEL Candied grape fruit peel which may be passed be made as follows : Cut through the peel in \ sect stand over-night in cold water to which 1 teaspoon to cover until tender, then drain. Make a syrup of to each cup sugar. Cook syrup until it will thread grape fruit peel, from which the larger part of the which has then been cut in thin strips with scissors. until peel is coated. Spread peel on agate plates or o several davs. Or the strips may be added to the thoroughly, drained and rolled in granulated sugar. on the finger bowls or served on bon-l'm plates, may ions and remove carefully from fruit and weigh. Let salt is added to 1 quart of water. Cook peel in water sugar equal in weight to the peel and \ cup of water when dropped slowly from tip of spoon. Add the white portion has been scooped out with a spoon, and Simmer until syrup is well reduced, then stir gently n oiled paper in the sunshine to dry, which may take syrup at the threading point, cooked for 5 minutes ICE CREAM CANDY 4 cups granulated sugar. \ cup water. 1 teaspoon cream of tartar. 1 tablespoon of glycerine. 1 teaspoon flavoring extract. \ cup vinegar. Boil the sugar, water, vinegar and glycerine tofretlier until the mixture will spin a heavv thre-^d. Eemove from the fire, and when it no longer bnils add the cream of tartar and flavoring extract. Pour on a large' buttered platter and when sufficientlv cool pull until white. This will make 3 pounds. Page One Hundred and Forty-one PURITY FLOUR More Bread and Better Bread MAPLE PUFFS