Purity flour cookbook

* pound maple sugar. A pound brown sugar. Whites of 2 eggs. 1 cup English walnuts. i cup chopped figs. i cup chopped citron. i cup raisins. i cup water. Boil the sugar and water until they spin a heavy thread. Beat the whites of the eggs very stiff, gradu- ally add the hot syrup to the whites of the eggs, l.-eat ing all the time. When the mixture begins to stiflEen add the other ingredients. Beat until it will hold its shape. Place by tablespoons on greased paper and let stand until stiff. PLAIN FUDGE 2 cups brown sugar. 3 cup of milk. Butter size of walnut. Stir until dissolved. Boil for 3 minutes. Try a drop of the mixture in a cup of cold water, and if it hold.* it.= siiape well, remove from the stove and beat constantly until it is the consistency of cake batter, then pour in buttered pan and cut into small pieces. COCOA FUDGE Cook plain fudge as above, and when it is ready to remove from stove add 2 tablespoons of cocoa and beat as plain fudge. This is really much cheaper than chocolate fudge and tastes almost as good. CHOCOLATE FUDGE Melt a ^ cake of Baker's unsweetened chocolate with a little butter, then take from stove and add 2 cups sugar and § cup of milk. Allow this to boil for 3 minutes, then remove from stove and treat as plain fudge. MOLASStS TAFFY TO PULL 1 pound brown siigar. ] cup molasses. i cup water. Butter size of an egg. Boil over a hnt fire until it hardens when dropped in cold water. Pour on a greased platter. When cool enough to handle flavor and pull till light. Pag*- One Hun. "red aod Forty- two PURITY FtOUR More Bread and Better Bread MARSHMALLOWS Two tablespoons Knox gelatine soaked m 6 tablespoons water Dissolve 2 ^^P« SJ^^^Jj^'^ ^X' off . taSoitr water, ^f ^^^z^^^: ''^t:^:^:J2^'^o:fL^^^^ and pour over dissolved gelatine and beat 20 minutes. ^^^J'^^'^P""^ \ ^1 in powdered sugar, with cornstarch very thick on the bottom. When ^^IT^^f^ll^l^^^^ eooi t is iso nice to color This IS also nice if a few chopped nuts are added just before ^^^^Pj;'^,;;^;/^/^,"^,!, ^r mould each color half of the mixture pink and either place it m a mould, havmg a layer ot eacn, or separately. • , NOUGAT cup honey. ~i cup brown sugar. 1 pound almonds. 2 egg whites. 'tZ^tJ^tSJl^^^i^o^n'^ cold water. Add the aln.o.uls a,Kl cool under a weight, n be broken into p.eces or maj be cut and wrapped ,n waxed paper. \ HONEY FUDGE E cups sugar. i cup honey. 4 cup water. 2 egg whites. 1 teaspoon vanilla extract. Boil together the sugar, '.03 -thTte':^rSe'^"rbltr^^^^^^^^^^^ IZ ZSrS lZ!'m,:^'^:tL:^.t^. t ^U has%ooled a m.L. Wlrile beat.ng drop ,n small pieces on buttered or p^ JTm paper. CHOCOLATE CREAMS ol. Take plain fondant and roll in balls. Melt a cake of sweetened choco dip the balls into this, covering them well. Dry them on an oiled paper. late over boiling water and CREAM TAFFY 3 cups granulated sugar, i cup vinegar. i cup water. Butter size of a walnut. Boil without stirring until it hardens when dropped m cold water, flavor and pour at once in buttered pans When cool enough to handle pull till white, then cut up m sticks with sharp scissors. Page One Hundred and Forty-tnrec ^5 — f PURITY FUOU R More Bread^and Better Bread PEANUT NOUGAT