C/he PURITY C@K BAK

306 ORANGE ICE

2 cups white sugar
4 cups water
3 tablespoons lemon juice
21% cups orange juice
Grated rind of | orange

Method:—Boil sugar with water
for 5 minutes. Cool; add fruit juices
and orange rind and let stand 1
hour. Strain and freeze.

307 VANILLA ICE CREAM (1)
4 cups thin cream
34 cup white sugar
2 teaspoons vanilla
Method:—Mix ingredients, place
in freezer and freeze.

308 VANILLA ICE CREAM (2)
2 cups milk

1144 cups white sugar

2 tablespoons Purity Flour

14 teaspoon salt

l egg
4 cups cream

| teaspoon vanilla

Method:—Place milk and sugar
in double boiler and bring to boiling
point Mix flour and salt with
beaten egg; add milk gradually.
Replace in double boiler and cook
for 10 minutes. Cool, add cream
and. vanilla. Chill and place in
freezer. Freeze.

309 STRAWBERRY ICE CREAM

4 cups milk

2 tablespoons Purity Flour
2 eggs

lf teaspoon salt

214% cups white sugar

4 cups strawberries

| cup whipping cream

Method:—Make custard by plac-

ing milk in double boiler and bring-

ing to boiling point; add flour mixed
with a little cold milk, cook 10
minutes, then add eggs beaten with
salt and half the sugar, and cook
4 minutes longer; cool. Hull berries,
wash and mash, adding remainder
of sugar; then stir cream and berries
into custard. Freeze.

310 LEMON SHERBET
4 cups water
114 cups white sugar
34 cup lemon juice
| egg white

Method:—Make syrup by boiling
water and sugar for 5 minutes; then
add lemon juice, cool, strain, and
place in freezer. When half-frozen,
add stiffly beaten egg white and
finish freezing.

311 GINGER ALE SHERBET

| quart ginger ale

Juice of | lemon

Juice of | orange

1 cup white sugar

| teaspoon chopped mint
14 |b. preserved cherries

Method:—Mix ginger ale, fruit
Juices and sugar and place in
freezer. When half-frozen, add mint
and cherries, and finish freezing.
Serve in sherbet glasses.

312 GRAPE FRAPPE

4 cups water
114 cups white sugar
3 cups grape juice
14 cup lemon juice

Method:—Make syrup by boiling
sugar and water 10 minutes. Cool,
add fruit juices and strain. Freeze
to mush. Pack and, just before
serving, beat thoroughly.

PURITY FLOUR

~~ BEST FOR ALL YOUR BAKING -*