PURITY COOK BOOK

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13 Orange Toast

Combine ¥ cup sifted icing sugar, 2 teaspoons
grated orange rind and 1 tablespoon orange
juice. Spread over hot buttered toast.

14. Savoury French Bread

Slash French bread at about 1” intervals
almost through to the bottom crust.

Spread cut edges with one of the following:
(a) A mixture of 4% cup soft butter or mar-

SWEET

garine and 1% teaspoon garlic powder.
(b) A mixture of 14 cup butter or margarine
and 2 tablespoons each of minced onion
and finely chopped chives.
(c) About % cup of a tangy cheese spread.
Sprinkle top with grated cheese, if desired.
Wrap loaf in aluminum foil. Heat in a pre-
heated 375° oven for about 15 minutes, and
then open the foil and heat for another 5
minutes.
Serve hot.

ROLLS

15 Basic Sweet Rolls

Yield: 2 to 3 dozen rolls.
Scald
1144 cups milk
Pour into a large bowl and add
14, cup sugar
2 teaspoons salt
14 cup shortening
Stir until shortening melts.
Cool to lukewarm.
Meanwhile, dissolve
1 teaspoon sugar
in
14 cup lukewarm water
Over this, sprinkle
1 package active dry yeast*
Let stand for 10 minutes. (Keep at a tempera-
ture of about 80°.) Then stir with a fork.
Add to lukewarm milk mixture
Softened yeast
1 well-beaten egg
Stir well.
Beat in
3 cups Pre-Sifted PURITY
All-Purpose Flour

Then add another
2 to 214 cups Pre-Sifted PURITY
All-Purpose Flour

Work in last of the flour with a rotating motion
of the hand.

Turn dough onto a lightly floured board and
knead until smooth and elastic (about 5
minutes). Shape into a smooth ball.

Place dough in a lightly greased bowl; grease
the top slightly. Cover and let rise until
doubled in bulk—about 114 hours—keep the
dough in a warm place (80° is ideal).

Punch down the risen dough and turn onto a
lightly floured board. Divide into four equal
pieces and form each into a smooth ball.
Cover and let rest for 10 minutes.

Shape into desired type of rolls following the
illustrations on pages 16 to 17.

Cover the shaped rolls and let rise until
doubled in bulk—from % to 1 hour.

Bake in preheated 375° oven as directed for
each type of roll.

16 Refrigerator Rolls

Yield: 14% to 2 dozen rolls.
Scald

34 cup milk

14, cup sugar

1 teaspoon salt

14 cup shortening
Pour into a bowl. Cool to lukewarm.
Meanwhile, dissolve

1 teaspoon sugar
in

14 cup lukewarm water

Over this, sprinkle

1 package active dry yeast*
Let stand for 10 minutes. (Keep at a tempera-
ture of about 80°.) Then stir briskly with a
fork. |
Add to lukewarm milk mixture

Softened yeast

1 well-beaten egg
Beat in

2 cups Pre-Sifted PURITY

All-Purpose Flour

*To use fresh yeast see ‘‘Note’”’ page 6.

14 You need only one flour when you use Purity All-Purpose Flour

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