Purity Food Gems, No. 2
From Purity flour cookbook, 1917
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 30. The excerpt below is the record exactly as published.
2 cups Purity Food. 1 cup Purity Flour. 1 teaspoon salt, li teaspoons soda. Mix sour milk, molasses, cereal, flour and salt; add the soda dissolved in 1 tablespoon of warm water. Beat thoroughly, turn into a well-buttered mould and steam'4: hours. These are nice steamed in baking powder or -^-pound coffee cans, which makes round slices. Serve with baked beans. PURITY FOOD IN COMBINATION WITH FRUITS 2 cups boiling water. i teaspoon salt, i cup Purity Food. 5 tablespoons cream. White of 1 egg beaten stiff. li cups berries (strawberries or raspberries preferred.) Whipped cream. Cook cereal as for Dainty Breakfast Dish. When cooked, add the cream and cook 2 minutes. Remove from fire and add the white of 1 egg beaten stiff and the berries. Page Forty-five PURITy FLDUR More Bread and Better Bread PURITY FOOD CUSTARD 2 cups milk. , 4 tablespoons Purity Food, i cup sugar. 2 eggs. Vauilla flavoring. Cook the cereal in the milk for at least 30 minutes. Beat the eggs and sugar until light. Add them to the hot mixture, stir and cook about 3 minutes as you would a soft custard. Serve with cream or cream sauce. This may be put in a large dish or in individual moulds. PURITY FOOD PUDDING, No. 1 1 pint milk. 2 cups Purity Food (cooked and warm). i cup sugar. 2 squares chocolate. Vanilla. Mix cereal thoroughly with milk and heat. Add sugar, salt and melt:d cliocoiate. Put in a large mould, or individual moulds. Serve cold with cream. PURITY FOOD PUDDING, No. 2 Melt i cup of butter, mix it with 4 tablespoons Purity Food. Add 1| pints of boiling milk. Cook this in a double boiler to a thick mush. When cool, mix with it the yolks of 3 eggs, 5 tablespoons sugar, grated rind of a lemon, and the whites of 3 eggs beaten stiff. Butter a pudding dish, pour in °the pudding, place it in a pan of boiling water, and bake it in a moderate oven for 1 hour. PURITY FOOD GEMS, No. 1 1 cup Purity Flour. 4 teaspoons baking powder. 2 tablespoons melted butter. 2 eggs. i teaspoon salt. i cup Purity Food. 1 cup milk. Mix and sift the flour, salt and baking powder, then add the cereal. Beat the yolks of eggs, add the milk and combine the mixture. Then add the melted butter and the whites of eggs beaten'"until stiff. Turn into buttered gem pans and bake in a hot oven 25 minutes. Serve with maple lyrup. Page Forty-six PURITY FLOUR More Bread and Better Bread PURITY FOOD GEMS, No. 2 2 cups Turity Food. 2 tablespoons Purity Flour. 2 J teaspoons baking powder. 4 tablespoons cream or fat. 1 cup sweet milk. A little salt. Mix flour, cereal, baking powder and salt. Add melted shortening and last the milk. Beat all thor- •ughly and bake in greased gem pans in a very hot oven. VEAL CROQUETTES 2 cups finely chopped cooked 1 cup Purity Food (cooked" Salt, pepper and celery salt. Crumbs and beaten eggs. Mix the chopped veal with thf cereal, which should be made stiff by using 2 parts boiling water to part of cereal. Season highly iith salt, pepper and celery salt. Chill, shape it m cones, dip m egg, •rumbs and egg again, and fry invdeep i^^ Serve with tomato or cream sauce. Every baking need is served by PURITY FLOUR Page Forty-seven PURITY ROLLED OATS PORRIDGE 1 tZloo'nlV'"'''- 1 -P ^-rity Eollea Oats. Uaxe salted water boiling, add gradually the rolled oats, stirring constantly. Boil over direct heat , e^teTn'thcto^nhr^^, T'' '^'f- '''' '^" * ^^ ^^^^^^ ^^^^ ^^^^ ^« ^^^^ ^ the eveSng and ' reneaiea in ttic morning. The long standing improves the porridge. OATMEAL GRUEL 2 tablespoons Purity Oatmeal. ] saltspoon salt. 1 tablespoon sugar. 1 cup boiling water. 1 cup milk. Cook in saucepan 30 minutes or in double boiler 2 hours. Strain and add milk. BREAKFAST CEREAL excellent fi;i Ivor. Page Forty. eight W <^ — — ^ PURITY FLOUR More BfEad and Better Bread OATMEAL MUFFINS 1 cup cooked Purity Oatmeal. li cups Purity Flour. 2 tablespoons sugar. 4 teaspoons baking powder. i teaspoon salt, i cup milk. 1 egg. 2 tablespoons of melted butter. Mix and sift flour, sugar, salt and baking powder; add -J of milk, egg well beaten, the remainder of he milk mixed with oatmeal, and beat thuroughly. Then add butter. Bake in buttered muliiu tins. Note. — A delicious muffin may be made by substituting rice for the oatmeal. OATMEAL SCONES 5 cups Purity Oatmeal. li cups Purity Flour. i cup butter. 1 cup milk. 2 teaspoons baking powder.
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Cook this with the app: pantry check, scaling, and the assistant.