The PURITY CDK BaDK

455 PEANUT BRITTLE DESSERT

| pint whipping cream
| lb. peanut brittle

Method:—Put peanut brittle
through food chopper and add
whipped cream just before serving.
Serve in sherbet glasses.

456 UPSIDE DOWN PUDDING

4 cups sliced apples

| cup brown sugar

14 teaspoon cloves

1 teaspoon salt

| tablespoon butter

| cup boiling water

Purity Flour Biscuit Dough

Method:—Pare and slice apples;
add sugar, cloves, salt and butter
and place in well-oiled baking dish;
add boiling water. Cover and bake

20 minutes in oven of 350 degrees,
then place biscuit dough on top and
bake in hot oven of 475 degrees
until golden brown. Turn upside
down on platter and serve with
lemon or hard sauce (see Recipe
No. 669 or 666). (Upside down pud-
ding may be varied by using any
fruit desired.)

457 FRUIT PUDDING

| tablespoon butter

34 cup white sugar

| egg

| cup milk

| teaspoon vanilla

114 cups Purity Flour

3 teaspoons baking powder
14 teaspoon salt

Fruit

Spices

CHERRY PIE
(See Recipe No. 500)

PURITY FLOUR

~*~ BEST FOR ALL YOUR BAKING «