G/he PURITY C@DK BODK

Method:—Dissolve yeast in luke-
warm milk to which 1 tablespoon
sugar has been added. Add 3 cups
flour, beat until smooth and let rise
until light (about 114 hours). Cream
butter and sugar and add to sponge.
Add well-beaten eggs, salt, currants,
cinnamon, and sufficient flour to
make a dough soft enough to be
handled conveniently. Mix, turn
out on board and knead lightly;
place in greased bowl. Cover and
let rise in warm place until double
in bulk (about 1 to 144 hours), then
shape into round buns; place in
greased shallow pans about 2 inches
apart; cover and !et rise until light.
Glaze with egg and water; press
cross on each bun with back of a
knife. Bake for 15 to 20 minutes in
hot oven of 400 degrees.

24 HOT CROSS BUNS (2)

Y% cup scalded milk

34 cup white sugar

24 teaspoon salt

2 tablespoons shortening

4 compressed yeast cake dissolved in
4 cup lukewarm water

I egg

2 cups sifted Purity Flour

14 teaspoon cinnamon

| teaspoon cloves (optional)

| cup raisins

Method:—Pour hot milk into
bowl and add sugar, salt and short-
ening. Cool to lukewarm, then add
dissolved yeast cake, well-beaten
egg and flour sifted with spices; beat
thoroughly. Cover and let rise in a
warm place until double in bulk
(about 1 to 114 hours); then shape
into round buns; place on greased

shallow pans, about 2 inches apart;
cover and let rise until light. Glaze
with egg and water. Press cross on
each bun with back of a knife. Bake
15 to 20 minutes in hot oven of 400
degrees.

25 BOHEMIAN HOSKA

2 cups milk
14 cup butter
14 cup white sugar

| egg
| compressed yeast cake

14 cup lukewarm water
(About) 6 cups Purity Flour
4 cup peel, chopped finely
14 cup almonds, chopped finely
V6 cup raisins
14 teaspoon salt

Method:—Scald milk; cool. Cream
butter, add sugar and well-beaten
egg and add to milk. Add yeast; stir
in 2 cups Purity Flour and beat until
smooth. Cover and let rise in a
warm place for 1 hour; then add
chopped fruit, peel, nuts and salt.
Add sufficient flour to make a soft
dough; knead well. Let rise in warm
place until double in bulk (about
14% hours). Divide dough into three
parts and braid; let rise 30 minutes;
brush braid with egg beaten with 1
teaspoon cold water. Bake in moder-
ate oven of 350 degrees for 50
minutes. Ice while warm.

26 RAISIN BREAD

| cake compressed yeast

| cup water

4 tablespoons shortening

14 cup white sugar

V4 tablespoon salt

| cup scalded milk

51% to 6 cups sifted Purity Flour
114 cups raisins

dissolved in

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PURITY FLOUR

* BEST FOR ALL YOUR BAKING +