Something to Read: The New Purity Cook Book


The New Purity Cook Book alleges, on its cover, that it is the complete guide to Canadian cooking. I’m not convinced that this is true, though it remains one of my most beloved books, though I only make one or two things from it.

My parents had the book when I was growing up – apparently Purity is a brand of flour? – and that’s where our waffle recipe came from. I got my copy of the book at a thrift store for a dollar, which is actually pretty reasonable – there are gift coupons in the back of the book, and for $1.25 (cash or money order), you could, in the 1980s, have a copy of the cookbook mailed anywhere in Canada.


It’s actually a pretty reliable book, with solid recipes for the kind of home-cooking you might have grown up with. There are the usual things – Pineapple Upside Down Cake, Enchiladas, and Salmon Casserole – as well as a handy guide to freezing, defrosting, and boiling the living hell out of vegetables until all that’s left is a weepy grey mush. There are also some pretty good recipes for breads and loaves, especially the Old Fashioned Porridge Bread, which you can make with leftover oatmeal. If you can find it for a dollar, it’s worth it. There’s a recipe for something called Chop Suey Cake, which seems to be a kind of inappropriately named fruit cake, and I want someone to make it so I can try it (but I don’t want to spend $20 on candied fruit to do it myself).

I use the Purity waffle recipe, because it makes the waffles I was raised on, and, therefore, The Best Waffles. If you make too many (I always do), you can stack them between sheets of waxed paper and store them in a bag in the freezer; they toast up pretty nicely so you can have waffles even on weekdays.


  • 1 1/2 cups all-purpose flour
  • 1 tbsp. granulated sugar
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 2 eggs, beaten
  • 1 1/2 cups whole milk
  • 1/4 cup butter, melted

Sift together the dry ingredients. In a separate bowl, whisk together the liquids.

Heat the waffle iron according to your waffle iron’s instructions. You may need to lightly grease the iron before heating, depending on what kind you have or how old it is.

Pour batter into waffle iron, drop the lid, and cook until waffles have stopped steaming, and are golden and fluffy. Don’t lift the lid during cooking, or else they flatten out and don’t work as well for syrup-sopping.

Serve with tons of maple syrup. Like, an obscene amount. (That’s the whole point of waffles anyway.)

5 thoughts on “Something to Read: The New Purity Cook Book

  1. Waffles are our Sunday morning thing to eat while reading the funnies. Himself makes them, usually using Jiffy baking mix but occasionally referring to the 1948 Betty Crocker cookbook I inherited from my grandmother. It involves whipped egg whites and melted butter and now I want one. I think everyone has their favorite waffle recipe. And, it is not an obscene amount of syrup if the thing was CLEARLY made for holding the stuff. I say it’s using the waffle for God’s Intended Purpose, and I am not arguing with God on this one.


    1. Yes! The waffles DOES have a noble purpose, and that purpose is syrup. I absolutely agree. Whipped egg whites and melted butter would make a waffle even more wonderful … looking up that recipe now 😉


  2. There’s a good raisin pie in the purity cook book my cook book is in storage can’t get to it sure would be nice if someone could post it thank you


    1. Raisin Pie

      Preheat oven to 450 F
      Prepare pastry; roll out half of dough and line a 9-inch pie plate. Roll out top crust.

      Simmer together for 10 minutes:
      2 cups raisins
      2 cups water

      Mix together and gradually stir in:
      1/2 cup granulated sugar
      2 tablespoons purity flour
      pinch of salt

      Blend in:
      1/2 teaspoon vanilla
      1 tablespoon butter or margarine
      1 tablespoon lemon juice (optional)

      Cool. Turn into pastry-lined pie plate. Cover with top crust. Seal and flute edges and slit or prick top.

      Bake in preheated 450 degree oven for 15 minutes or until pastry is golden. Reduce heat to 350 and continue baking for 25-30 minutes longer.

      Makes one 9″ pie.



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