C/he PURITY CK BOK

642 PLAIN MUFFINS

14 cup butter
4 cup white sugar

| egg
2 cups Purity Flour

4 teaspoons baking powder
1% teaspoon salt
| cup milk

Method:—1. Cream butter, add
sugar and well-beaten egg. 2. Sift
flour with baking powder and salt
and add, alternately, with milk to
Mixture No. 1. 3. Half-fill greased
muffin tins and bake in hot oven of
425 degrees for 25 minutes.

643 HONEY MUFFINS

| egg
4 tablespoons honey

3 cups Purity Flour

3 teaspoons baking powder
| teaspoon salt

2 cups milk

Method:—1. Beat egg and add
honey. 2. Sift flour with baking
powder and salt and add, alternate-
ly, with milk to Mixture No. 1;
beat until smooth. 3. Pour into
greased muffin tins and bake in hot
oven of 400 degrees for 30 minutes.
Serve hot with honey.

644 SCOTCH SCONES (1)

3 cups Purity Flour

| teaspoon salt

2 teaspoons white sugar

| teaspoon cream of tartar

| teaspoon soda

| tablespoon melted shortening
Buttermilk

Method:—1. Sift flour with salt,
sugar, cream of tartar and soda.

2. Add shortening and sufficient but-
termilk to make soft dough. 3. Bake
on frying pan or griddle, browning
first one side, then the other.

645 SCOTCH SCONES (2)

| cup Purity Flour

4 teaspoon soda

| teaspoon baking powder
Y% teaspoon salt

1 tablespoon butter

Sour milk or buttermilk

Method:—1. Sift flour with soda,
baking powder and salt. 2. Mix
butter in with tips of fingers. 3. Add
sour milk or buttermilk to make a
soft dough. 4. Roll out to 44-inch
thickness. 5. Place in iron pan on
top of stove, having pan very hot
for first minute; then reduce heat
or move pan to back of stove to give
scones time to rise; brown, then
turn and brown the other side.

646 GRIDDLE CAKES

| egg

1 cup milk

1 cup Purity Flour

2 teaspoons baking powder

1% teaspoon salt

114 tablespoons melted shortening

Method:—1. Beat egg and add
milk. 2. Sift flour with baking pow-
der and salt and beat into Mixture
No. 1. 3. Lastly, add shortening.
4. Drop from tablespoon on _ hot,
slightly greased griddle and brown
on both sides. 5. Serve at once with
honey or maple syrup. (Purity
Whole Wheat Flour may be sub-
stituted for white flour.)

PURITY FLOUR

~ BEST FOR ALL YOUR BAKING #.