PURITY COOK BOOK

Pb PR 6 Fh Ph Bh Fh BG Fh Bh Bt Ph Bb PG Ph BG 6 Bo a eB bb Pb

245 Steamed
Chocolate Pudding

Cream together
14, cup shortening
1 cup sugar
Add
1 egg
Beat well.

Then add

2 squares unsweetened chocolate,
melted

Blend or sift together
214 cups Pre-Sifted PURITY
All-Purpose Flour
4 teaspoons baking powder
14 teaspoon salt

Add to creamed mixture, alternately with
1 cup milk

Mix well after each addition.

Turn batter into a greased 1-quart mould and
steam for 2 hours.

Serve hot, with Marshmallow Sauce.

246 Steamed Fruit Pudding

Combine
1 beaten egg
14, cup lightly-packed brown sugar
14 cup corn syrup or light molasses

Beat well.

Then blend in
14, cup milk
Blend or sift together
114 cups Pre-Sifted PURITY
All-Purpose Flour
14 teaspoon baking soda
i teaspoon salt
34, teaspoon cinnamon
14 teaspoon nutmeg

Add to liquid mixture and beat thoroughly.

Fold in
14, cup ground suet
1 cup floured raisins, currants
or chopped dates

Turn into a greased 1-quart mould. Cover
with aluminum foil and tie in place.

Steam for 214 hours. Cool thoroughly before
storing.

To reheat, steam for about 1 hour.
Serve hot, with Lemon Sauce.

VARIATIONS:

(a) Ginger Pudding

Prepare as for Steamed Fruit Pudding, sub-
stituting 114 teaspoons ground ginger for the
spices. Use light molasses rather than the

corn syrup. Steam in a 1-quart mould, as
directed. Serve hot, with a sauce.

(b) Apple Pudding

Prepare as directed for Steamed Fruit
Pudding, substituting whole wheat or graham
flour for the Pre-Sifted PURITY All-Purpose
Flour. Use corn syrup rather than molasses.
Use only \% cup floured dry fruit and add
11% cups chopped apples. Steam in a 1-quart
mould, as directed. Serve hot, with a sauce.

247 Crumb Pudding

Cream together

14 cup shortening

34 cup lightly-packed brown sugar
Beat in

1 egg
Add

34 cup sour milk or buttermilk
Blend or sift together
1 cup Pre-Sifted PURITY
All-Purpose Flour
34, teaspoon baking soda
1, teaspoon salt
34 teaspoon cinnamon
Add to the liquid ingredients and_ beat
thoroughly.
Fold in
114 cups fine dry bread crumbs
1 cup chopped apples
1 cup floured raisins, currants
or chopped dates
Turn batter into a greased 114-quart mould.
Cover with aluminum foil and tie in place.
Steam for 2% hours. Cool thoroughly before
storing.
To reheat, steam for about 114 hours.
Serve hot, with Lemon Sauce.

VARIATION:

(a) Cranberry Pudding

Prepare as for Crumb Pudding, substituting
1 cup fresh cranberries, halved, and 14 cup
minced orange for the dried fruit. Steam, as
directed above, and serve hot, with Fruit
Syrup Sauce.

98 Purity Flour is vitamin-enriched for extra nutrition

7" PRPRARAAARARAMAAMRAAnAnAnnannnnrAanAhnA es