C/he PURITY C@K BOK

Method:—Dissolve yeast in 4%
cup lukewarm water. Dissolve
shortening, sugar and salt in milk;
add remaining 4 cup water. Cool to
lukewarm, add yeast and sufficient
flour to make a stiff batter. Beat
until smooth, cover and keep in
warm place until light (about 114
hours). Add well-floured raisins and
sufficient flour to make a moder-
ately soft dough. Knead well; place
in a greased bowl, cover and let rise
until light (about 114 hours). Mould
into loaves to half-fill pans, cover
and let rise until double in bulk.
Glaze with mixture of egg white and
water and bake in hot oven of 400
degrees for 40 to 60 minutes, accord-
ing to size of loaves.

NotE:—Raisin Bread may be
~ made with Purity Whole Wheat

Flour by following above recipe.

i CHRISTMAS BREAD

| compressed yeast cake
11% cups lukewarm water
14 cup white sugar

2 teaspoons salt

2 cups Purity Flour

V4 cup lard

| teaspoon mixed spice
14 teaspoon soda

| egg

14 cup currants

| cup seeded raisins

Method:—Dissolve yeast in %
cup water and add to remainder of
water in which 1 tablespoon of
sugar and the salt have been dis-
solved. Beat in 2 cups flour, cover
and let rise until light, then add

melted lard, remaining sugar, spice,
soda, beaten egg and floured fruit.
Add sufficient flour to make soft
dough; knead well. Place in greased
bowl, cover and let rise until light
(about 114 hours). Knead again and
let rise until light. Knead again,
and, after rising for the third time,
mould into 2 loaves and place in
greased pans. Let rise until double
in bulk and bake in moderate oven
of 375 degrees for 50 to 60 minutes.

To make bread of different colors,
divide sponge into 3 parts, after
ingredients have been added. To
the first part add 1 tablespoon of
yellow vegetable coloring, to the
second, 1 tablespoon of green color-
ing, and to the third, 1 tablespoon
of red coloring. Add sufficient flour
to make soft doughs, and let rise,
following directions as given above.
Keep doughs separate until mould-
ing stage is reached. At this point
divide the dough into two and shape
the pieces; then place a piece of
yellow dough on bottom of each pan,
cover with green dough and place
red dough on top. Bake as directed
above.

28 ORANGE BREAD

| cake compressed yeast

4 cup lukewarm water

| egg yolk

2 tablespoons melted shortening

2 tablespoons white sugar

| teaspoon salt

| cup orange juice

Grated rind of 2 oranges

(About) 4 cups sifted Purity Flour

PURITY FLOUR

~ BEST FOR ALL YOUR BAKING +