C/he_ PURITY C@K BAK

Method:—Scald milk, add slightly
beaten eggs, salt, flour and sugar.
Cook in double boiler 15 minutes or
until thick, stirring frequently. Cool
and add flavoring.

322 CHOCOLATE CREAM
FILLING

Add 1% squares grated chocolate
(melted) to above recipe.

323 SUBSTITUTE FOR WHIPPED
; CREAM

2 egg whites
14 cup condensed milk
14 lb. marshmallows

| teaspoon flavoring

Method:—Beat egg whites until
stiff and dry. Add milk slowly,
beating constantly. Heat marsh-
mallows in double boiler until soft
and add to above mixture; then
add flavoring and beat well.

324 ORANGE FILLING

114 tablespoons butter

2 tablespoons Purity Flour
4 tablespoons orange juice
Grated rind of | orange

14 cup white sugar

Method:—Melt butter, add flour,
orange juice and rind. Cook in
double boiler until very thick. Re-
move from fire. Add sugar and beat

well. Cool.

325 SEVEN MINUTE FROSTING

14 cup white sugar

3 tablespoons cold water
| egg white

1 teaspoon flavoring

Method:—Place sugar and water
in double boiler and heat until sugar
is dissolved; then add unbeaten egg
white and beat for 7 minutes; add
flavoring. Remove from heat and
beat longer, if necessary. (It should
be of consistency to mound.)

326 CHOCOLATE FROSTING

Add to above: 1% ozs. unsweet-
ened chocolate (melted) 3 minutes
before taking from fire and beat 3
minutes longer (10 minutes in all).

327 MARSHMALLOW FROSTING

Add eight marshmallows, cut
finely, to Seven Minute Frosting,
after it becomes thick. Beat until
marshmallows are melted.

328 MOCHA ICING

3 tablespoons butter

| cup icing sugar (or more)

| tablespoon cocoa

2 tablespoons strong, hot coffee

Method:—Cream butter with 2
tablespoons sugar sifted with cocoa.
Add coffee gradually, sift in suf-
ficient sugar to make mixture stiff
enough to spread.

329 LEMON FILLING

4 tablespoons Purity Flour
14 cup white sugar

14 cup boiling water

| teaspoon butter

2 egg yolks

3 tablespoons lemon juice
Grated rind of | lemon

_____ PURITY FLOUR

~ BEST FOR ALL YOUR BAKING =