O/he PURITY CaDK BaDK

473 DANISH PASTRY

Danish Pastry is a combination of
a sweet dough and_ puff pastry
which can only be made with a
hard wheat flour such as “‘Purity.”’
The idea of combining these two de-
licious pastries originated in Den-
mark when hard wheat flour was
introduced there. It requires a little
more careful handling than ordinary
bread, but the results are most
gratifying and delightful.

The ingredients are:
4 cup white sugar
2 teaspoons salt
21% cups shortening or butter
3 eggs
3 compressed yeast cakes
2 cups milk
8 cups Purity Flour

To MaxeE Basic Sweet Dovuau:

Method:—1. Cream sugar and
salt with }4 cup shortening or but-
ter. 2. Beat in eggs. 3. Add yeast
dissolved in warm milk. 4. Mix in 7
cups flour and work into smooth
dough. 5. Let rise to double its
bulk. 6. Use remaining cup of flour
for flouring board when rolling.

This basic sweet dough can be
used for making: Bath Buns, Pecan
Rolls, Parker House Rolls, Cherry
Nut Rolls, Coffee Cake, Butter-
scotch Buns, Finger Rolls, Almond
Buns, French Fried Cake, Raised
Raisin Cookies, Cinnamon Buns,
Jellied Doughnuts, Jam and Jelly
Turnovers, etc., as well as Danish
Pastry.

To Maxe DanisuH Pastry:

7. Take basic sweet dough and
roll it out to 34-inch thickness;

spread the 2 cups of shortening or
butter evenly over it. 8. Fold the 2
sides in past the centre to form
three-layer fold. 9. Flour a platter,
place dough on it, cover with towel
and let rise for 15 minutes in
medium temperature of 70 degrees
(if temperature is too hot, shorten-
ing melts and separates from
dough). 10. Roll dough out again to
34-inch thickness, always rolling
from folded side to folded side, in
the same direction. 11. Fold the 2
sides in again past the centre to
form a three-layer fold. 12. Replace
on floured platter and let rise again
for 15 minutes. 13. Repeat rolling,
folding and raising 6 times, forming
as it were 18 layers. 14. Cut and
make into any shape desired such
as knots, twists, triangles or rolls.
15. Let rise until light and fluffy.
16. Bake in hot oven of 425 to 450
degrees until a golden brown. 17.
When baked, brush over with fruit
syrup, such as apricot, peach or
pineapple. Reheat if served on
following day.

474 GRAHAM WAFER PASTRY

17 Graham wafers
l4 cup white sugar
14 teaspoon cinnamon
4 cup butter, melted

Method:—1. Roll wafers very
finely; add sugar, cinnamon and
melted butter and mix well to-
gether. 2. Spread or sprinkle crumbs
over greased pie plate, reserving 4
cup crumbs, and cover with the
following:

PURITY FLOUR

~ BEST FOR ALL YOUR BAKING «+