Purity flour cookbook

Two cups of confectioners' sugar and 1 cup of shelled and skinned peanuts. Put the sugar in a saucepan, and as soon as dissolved throw into it the nuts, stirring rapidly, pour quickly into a buttered pan and press into a flat cake with a buttered knife, as it cools very quickly. KISSES Beat whites of 4 eggs to stiff froth. Stir into it \ pound powdered sugar. Beat until very light. Drop in teaspoons on well-buttered paper. Lay the paper on an inverted pie tin and add \ walnut on top of each, just before putting in the oven. Bake very slowly till set. BUTTER TAFFY 1 pound brown sugar. 1 cup water. cup vinegar. Butter the size of Boil till brittle when tried in cold water. Walnuts, peanuts, cocoanut or almonds can be added by taking from the fire. If almonds, add them 5 minutes before the candy is done and stir occasionally to keep from burning. Pour into buttered pans. RAISIN FUDGE Melt 2 table-spoons butter, add 2 cups sugar, f cup milk, heat to boiling point. Add 2 squares chocolate, boil until it forms a soft ball when dropped in cold water. Eemove from fire, add 1 teaspoon vanilla and, stir until creamy. Just before it becomes creamy add f package seeded raisins and \ cup nuts, then p^r into a buttered platter and mark in squares. RAISIN CHOCOLATES Select smooth, seedless raisins. Put J--pound cake vanilla sweet chocolate in a saucepan over boiling T.-nter. and when melted add 2 level teaspoons butter and 2 of boiling water. Drip raisins and put on oiled paper. Page One Hnndred and Forty-four More Bread and Better Bread RAISIN BRITTLE \ cup Brazil nuts. \ cup slices cocoanut. i cup seeded raisins. J cup figs. mi Grease tin plates and scatter nuts an^ fruit over tl,em. Then boil the following ingredients until brittle when dropped in cold water : 2 cups sugar. 1 teaspoon butter. i cup vinegar. I cup water. Pour into plates containing fruit. Break in pieces when cold. HONEY CARAMELS 2 cups granulated sugar. i cup cream or milk. i cup honey. I cup Initter. ⅓ cup cocoanut or walnuts. Mix the ingredients, heat and stir until the sugar is dissolved, then cook without stirring until a soft ball [illustration: continued recipe] HONEY POPCORN BALLS Honev can be heated up to about 245 degrees V. without being greatly changed in color or flavor. If it is tried carefully most of the water is expelled. The honey then may be used for making popcorn balls. To make them, dip the popped corn in the hot honey, J^ ^^ balls and cool. Honey popcorn balls absorb moisture on standing m the an. they must therefore either be kept very closely covered or reheated and dried before being used. CHOCOLATE CARAMELS Put 2 squares of Baker's chocolate in a granite pan over a slow fire. When melted add 1½ cups sugar, i cup milk and 1 cup of sugar. Stir until it has dissolved, but not after it boils for this will make the caramels grainy. When it Is brittle in cold water, pour into buttered plates and square with a greased knife. Page One Hundred and Forty- five 't — f JS]£S More Bread and Better Bread BUTTERSCOTCH 1 cup sugar. i cup water. 1 teaspoon vinegar. Gutter size of a walnut.