Skin and cut a fine full-grown fowl. If but little is wanted, take only the dark meat for the broth put it into a pot with 1 quart of water, simmer slowly to rags, strain the liquid and return to the pot and thicken with 2 teaspoons of arrowroot✪ Chicken Broth. If vegetables are allowed, put m a few slices of turnip, parsnip, potato, and onion, celery according to convenience and taste, straining them out when the fowl is strained^ The white meat of the breast and wings will make another dish; cut the meat off t^e bones and stew slowly in fresh oyster liquid with a bit of butter, a beaten egg may be added. A piece of knuckle of veal may be used instead of chicken. CHICKEN CUSTARD i cup bread crumbs. 2 egg yolks. Pinch of celery salt. 1 cup milk. 2 tablespoons chopped breast of chicken. Pinch of salt✪ Chicken Custard. Take the crumbs from the centre of a stale loaf and add to them the finely chopped chicken. Beat the yolks until well mixed and add to them the salt, celery salt and milk. Pour this over the other ingredients, mixing thoroughly. Fill a custard cup with the mixture, place it m a pan of hot water, and bake in a moderate oven until set. Serve hot. FLAXSEED LEMONADE 2 tr.blespoons flaxseed. 1 quart boiling water. 1 cup sugar. Grated rind and juice of three lemons✪ Flaxseed Lemonade. Blanch the flaxseed and add the boiling water. Let it simmer for | of an hour, then add the sugar and lemon rind. Let it stand 15 minutes, strain and add the lemon juice. Serve either hot or cold. For a bad cough, take a tablespoon every hour. Page S e V • n t y - t h r e e PURITY FUOUR More Bread and Better Bread BEEF TEA Take a pound of fresh, tender beef of! the round, pare off the touffh tissue and any fat Cut in litHp JrtL'a d^'b /I'Vlrr'^Tr"'-^"^ %' ^r? '"^''r'f- P"* *'^^'-- on th" a'r and stand'^ n a p ox water ana boil 4 hours, ihis is excellent and can hf. fnk-pn wiflmnf .nU ^ ^ excellent and can be taken without salt. MILK PUNCH One cup milk, 3 tablespoons brandy, 1 teaspoon sugar, a little grated nutmec✪ Milk Punch-. FLOUR GRUEL 1 tablespoon Purity Flour. 1 cup milk I if^ZT '^'*- * «q"^^« ^^^^ cinnamon. 1 teaspoon sugar✪ Flour Gruel. Cook in a double boiler for 30 minutes or longer. Add milk or cream to thin it if desired. BARLEY WATER OATMEAL GRUEL (See Cereals.) EGGNOG snght^r.^sfg tfl'r:^j:Lior:rrbS' ' '"' -"'' ' '''-'-- '-^'^■- ^'^^ «-- -'* SWEETBREADS (See Meats.) OYSTER DISHES (See Shellfish.) Page Seventy-four CHEESE Cliecse, being a food rich in proteid, may be used as a substitute for moat. It is more easily digested ■when finely divided or melted and cooked with other foods. Soda added to melted cheese assists the melt- ing and makes it more digestible. Cheese should be kept covered in a cool place. Old cheese should be grated and kept in a cool, dry place. STEAMSHIP DISH Two cups grated cheese, 2 cups bread crumbs, 2 well-beaten eggs, | grated nutmeg, 1 teaspoon salt. Heat a pint of milk boiling hot, with a large spoon of butter✪ Steamship Dish, pour this over the other ingredients and mix well. Cover and set back on the range or in a double boiler for 3 or 4 hours, stirring occasionally. Half an hour before supper butter a pie plate, pour the mixture into it, set it in the oven and brown. It should not cook while standing on the range, but merely dissolve. Send to the table hot. TOAST CHEESE ✪ Toast Cheese

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Skin and cut a fine full-grown fowl. If but little is wanted, take only the dark meat for the broth put it into a pot with 1 quart of water, simmer slowly to rags, strain the liquid and return to the pot and thicken with 2 teaspoons of arrowroot. If vegetables are allowed, put m a few slices of turnip, parsnip, potato, and onion, celery according to convenience and taste, straining them out when the fowl is strained^ The white meat of the breast and wings will make another dish; cut the meat off t^e bones and stew slowly in fresh oyster liquid with a bit of butter, a beaten egg may be added. A piece of knuckle of veal may be used instead of chicken. CHICKEN CUSTARD i cup bread crumbs. 2 egg yolks. Pinch of celery salt. 1 cup milk. 2 tablespoons chopped breast of chicken. Pinch of salt. Take the crumbs from the centre of a stale loaf and add to them the finely chopped chicken. Beat the yolks until well mixed and add to them the salt, celery salt and milk. Pour this over the other ingredients, mixing thoroughly. Fill a custard cup with the mixture, place it m a pan of hot water, and bake in a moderate oven until set. Serve hot. FLAXSEED LEMONADE 2 tr.blespoons flaxseed. 1 quart boiling water. 1 cup sugar. Grated rind and juice of three lemons. Blanch the flaxseed and add the boiling water. Let it simmer for | of an hour, then add the sugar and lemon rind. Let it stand 15 minutes, strain and add the lemon juice. Serve either hot or cold. For a bad cough, take a tablespoon every hour. Page S e V • n t y - t h r e e PURITY FUOUR More Bread and Better Bread BEEF TEA Take a pound of fresh, tender beef of! the round, pare off the touffh tissue and any fat Cut in litHp JrtL'a d^'b /I'Vlrr'^Tr"'-^"^ %' ^r? '"^''r'f- P"* *'^^'-- on th" a'r and stand'^ n a p ox water ana boil 4 hours, ihis is excellent and can hf. fnk-pn wiflmnf .nU ^ ^ excellent and can be taken without salt. MILK PUNCH One cup milk, 3 tablespoons brandy, 1 teaspoon sugar, a little grated nutmec-. FLOUR GRUEL 1 tablespoon Purity Flour. 1 cup milk I if^ZT '^'*- * «q"^^« ^^^^ cinnamon. 1 teaspoon sugar. Cook in a double boiler for 30 minutes or longer. Add milk or cream to thin it if desired. BARLEY WATER OATMEAL GRUEL (See Cereals.) EGGNOG snght^r.^sfg tfl'r:^j:Lior:rrbS' ' '"' -"'' ' '''-'-- '-^'^■- ^'^^ «-- -'* SWEETBREADS (See Meats.) OYSTER DISHES (See Shellfish.) Page Seventy-four CHEESE Cliecse, being a food rich in proteid, may be used as a substitute for moat. It is more easily digested ■when finely divided or melted and cooked with other foods. Soda added to melted cheese assists the melt- ing and makes it more digestible. Cheese should be kept covered in a cool place. Old cheese should be grated and kept in a cool, dry place. STEAMSHIP DISH Two cups grated cheese, 2 cups bread crumbs, 2 well-beaten eggs, | grated nutmeg, 1 teaspoon salt. Heat a pint of milk boiling hot, with a large spoon of butter, pour this over the other ingredients and mix well. Cover and set back on the range or in a double boiler for 3 or 4 hours, stirring occasionally. Half an hour before supper butter a pie plate, pour the mixture into it, set it in the oven and brown. It should not cook while standing on the range, but merely dissolve. Send to the table hot. TOAST CHEESE

Purity flour cookbook