Purity flour cookbook

Put the sugar and water m a kettle to boil, add the butter and vinegar, aud let all boil 20 or 30 minutes. Wheu done add any flavoring desired (vanilla is best) and pour into buttered tins. Have the candy not more than ^ inch thick, and when partly cold mark off into butterscotch strips. SALTED ALMONDS, No. 1 Blanch your almonds and to a pint of them add 2 tablespoons salt and 2 tablespoons melted butter, pour into a warm bowl and let them stand an hour, then drain of? any liquid and brown in the oven for 10 minutes. SALTED ALMONDS, No. 2 Blanch 1 pound almonds and dry on a towel. Put ^ cup olive oil in a very small saucepan. When hot put in J- of the almonds and fry until delicately browned, stirring to keep almonds constantly in motion. Remove with a spoon or small skimmer, taking up as little oil as possible. Drain on brown paper and sprinkle with salt ; repeat until all are fried. NOTE. — May use ^ lard and ^ butter, or all cocoanut butter, instead of the olive oil. Cakes you will be proud of are possible with PURITY FLOUR [illustration: Page One Hundred and Forty-six] ■ . ■. ■ ^.;^rr ;+ wUh from three-fourths to its whele weight of sugar. By cooking in th.s :rvT„l%'f The'LTntrLvorottSruul ^^oy.i, therefore ca„n,„g .s usually preferred to preserving. However, preserved fruit very rarely spoils. discoloration. -n •, u Syru, for C»,»»,.-Ooe pound of sugar to 1 ,uart of w-er bdl for 15 mjuute^^^ Fru. ^ca.^be canned by pouring the boilmg syrup over the Iruit and seaim , or «y i ^ j i ^^^^^tes. placing the ."ars in a double boiler ^^ ^ fj^ff^^^^f ,^\^Se fn h yrup;\y so doTng fruit may be kept in Still another way: Cook a small quantity of t™it at ^ ™;^ ^'„^^^^^ ^' { ^^^ etc. Fill sterilized Stt?&, III r:;r^^ S rS l^ y^^t^ ^^-^ screw down tightly. Let sTand until cold, again screw covers, being sure that jars are air-tight. BLACKBERRY PRESERVES APPLE PRESERVES transparent. Place in jars and seal while hot. APPLE AND QUINCE PRESERVES Prepare fruits as required for " Apple Preserves " recipe. Use equal parts or in proportion that can be obtained. Prepare all as in " Apple Preserves " recipe. PEAR PRESERVES skim out and boil down syrup. Seal while boiling hot. Page One Hundred and forty-teven More Bread and Better Bread PEACH PRESERVES Peel peaches and remove pits. Make a s3rup, allowing | pound of sugar to every pound of fruit, add peaclies and cook about 10 minutes. Skim out peaches and' boil down syrup^ then add peaches again and allow them to boil up once. Seal while boiling hot. PEACH SYRUP The skins saved from peeling peaches in preserving time make a very delicious and inexpensive syrup. Put on the stones and skins in a kettle, cover with water and boil until the skins are quite soft, then strain and add sugar as for jelly. RASPBERRY AND CURRANT PRESERVES 2 pounds raspberries. .*? pounds sugar. Cook 20 minutes and in no larger quantity at a time. 1 pint currant juice. CHERRY PRESERVES Wash and seed cherries carefully. Make a thick syrup of granulated sugar and water and drop cherries in, a few at a time, and cook until tender. If syrup is too thin, skim cherries out and boil it down: when it becomes desired consistency then add cherries and let boil up once, then seal all while boiling hot.