C/he PURITY Ck BK

647 WAFFLES

1144 cups Purity Flour

2 teaspoons baking powder

| teaspoon salt

2 eggs

| cup sweet cream or | cup milk and 3
tablespoons melted butter

Method:—1. Sift flour with baking
powder and salt; add egg yolks and
cream (or milk and butter). 2.
Lastly, fold in beaten egg whites.
3. Heat both sides of waffle iron;
put 1 tablespoon mixture in each
compartment and brown on both
sides. 4. Serve at once with pow-
dered sugar, honey or maple syrup.

648 POPOVERS (1)

2 cups Purity Flour

14 teaspoon salt

2 cups milk

4 eggs

2 tablespoons melted butter
Method:—1. Sift flour with salt;

add milk gradually. 2. Add un-

beaten eggs and butter; beat with

egg beater 2 minutes. 3. Pour into

hot, greased muffin pans and bake

GRIDDLE CAKES
(See Recipe No. 646)

iS.

in hot oven of 450 degrees for 35
minutes; then reduce temperature
to 375 degrees and bake 15 minutes
longer. 4. Serve hot or fill with
creamed meat or vegetables, or
prune whip, blanc mange or choco-
late cream filling (see Recipe No.
$22).

649 POPOVERS (2)
114 cups milk

114 cups Purity Flour
14 teaspoon salt
| egg
| teaspoon melted butter

Method:—1. Pour milk into mix-
ing bowl. 2. Sift flour with salt and
add gradually to milk, beating until
batter is smooth. 3. Add egg, beaten
until light, and melted butter. 4.
Beat rapidly for 2 minutes, then
half-fill deep gem pans (well heated
and oiled) and bake 50 minutes in
slow oven of 225 degrees.

PURITY FLOUR

~ BEST FOR ALL YOUR BAKING =