Purity Flour Cook Book

Title continues: "A General Purpose Publication on the Culinary Art, with Valuable Information and Recipes on Various Methods of Food Preparation. Bread, Rolls, Buns, Cakes, Pies, Fish, Poultry, Meats, Vegetables, Salads, Fruits, Pickles, Sauces, Beverages, Candies, Preserves, Etc., Etc." The author of this cookbook, the first to promote Purity Flour, has not been positively identified. She may be the Miss. Elizabeth A. Warner who graduated in 1908 from the Macdonald Institute of the Ontario Agricultural College in Guelph. An Elizabeth Warner lived in Winnipeg at the time this book was published, possibly the author collaborating with the chemists in charge of the company's Winnipeg laboratory. Western Canada Flour Mills, maker of Purity Flour, was formed in 1905 during a merger. Its new Winnipeg mill opened in 1906 and was said to be the largest in Canada at the time.