Purity Food Pudding, No. 1

Ingredients

• 1 pint milk
• 2 cups Purity Food (cooked and warm)
• 1 cup sugar
• 2 squares chocolate
• Vanilla

Method

1. 1

   Mix cereal thoroughly with milk and heat.

2. 2

   Add sugar, salt and melted chocolate.

3. 3

   Put in a large mould, or individual moulds.

4. 4

   Serve cold with cream.

Nutrition per serving

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.

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. 1 teaspoon sugar, salt. Roll out thin with mixed Purity Flour and Purity Oatmeal. OATCAKE Mix a cup of fine Purity Oatmeal, a small tablespoon of roast-beef dripping (dripping is better than mtter, for it makes them crisp), and i teaspoon soda. Mix with boiling water to make quite stiff, ioll out quickly till very thin, then dust with meal; brush the meal off again and put the cakes on a very lot griddle. Bake on one side only, then rub over witli meal again and brush it off, and toast before the ire the side which was not on the griddle. Keep in a dry place, and before using the cakes heat them n the oven for a few minutes to make them crisp. Then set them on the edge to let the steam escape. OATMEAL SQUARES 1 cup butter. 1 cup sugar

Cook this with the app: pantry check, scaling, and the assistant.