C/he PURITY C@K BOK

399 OATMEAL COOKIES (2)

14 cup butter
| cup brown sugar
1 eg

114 cups Purity Rolled Oats
4 cup lard
14 cup boiling water
| teaspoon vanilla
14 cup chopped dates (stoned)
1 cup Purity Flour |
2 teaspoons baking powder
1% teaspoon soda
14 teaspoon salt
14 teaspoon cinnamon

Method:—1. Cream butter and
sugar. 2. Add slightly beaten egg
and rolled oats; mix well. 3. Add
lard melted in boiling water. 4. Add
vanilla, dates, and flour sifted with
baking powder, soda, salt and cin-
namon. 5. Drop from spoon on to
well-oiled baking sheet, allowing
sufficient space for cookies to spread.
6. Bake in moderate oven of 350
degrees for 15 to 20 minutes.

400 WALNUT SQUARES

First Mixture

Blend 1 cup Purity Flour with 4%
cup butter. Pack in pan 8 x 8 and
bake 5 minutes in moderate oven
of 350 degrees.

Second Mixture
2 eggs
1 cup brown sugar
1 tablespoon Purity Flour
14 teaspoon baking powder
l% teaspoon salt
] cup walnuts
14 cup cocoanut

_ Method:—1. Beat eggs. 2. Add
sugar, and flour sifted with baking
powder and salt. 3. Lastly, add
nuts and cocoanut, and spread on

top of first mixture in pan. 4. Bake
25 minutes in moderate oven of 350
degrees. (If desired, a thin butter
icing may be spread over all while
warm. )

401 ALMOND COOKIES

14 cup butter
1 cup white sugar

e
i ce almonds (chopped)
2 cups Purity Flour
14 teaspoon soda
| teaspoon cream of tartar

Method:—1. Cream butter and
sugar; add beaten egg and almonds.
2. Sift flour with soda and cream of
tartar and add to Mixture No. 1.
3. Spread in baking pan and bake in
moderate oven of 325 degrees for
10 to 15 minutes or until golden
brown. 4. Cool and cut into squares.

402 ICE BOX NEAPOLITAN
COOKIES

14 cup butter
14 cup white sugar

| egg yolk
3 tablespoons milk

114 cups Purity Flour
| teaspoon baking powder
14 teaspoon salt
1 ounce grated chocolate
Vegetable coloring

Method:—1. Cream butter and
add sugar gradually. 2. Add un-
beaten egg yolk and beat mixture
well. 3. Add milk, and flour sifted
with baking powder and salt.
4. Divide mixture into three parts.
5. Roll out one part on slightly
floured board. 6. To the second
part add chocolate, melted; roll this
out on top of first rolled part. 7. To
the third part add a few drops of

PURITY FLOUR

~ BEST FOR ALL YOUR BAKING @.

I