Purity flour cookbook

Take 3 eggs, a cup of milk and a teaspoon of Purity Flour. Beat and mix well. Melt a small piece of butter in a pan, put in about 2 ounces of cheese cut into thin slices, and pour the above mix- ture over it (it ought just to cover the cheese). Stir over a slow fire until the cheese is melted and the mixture has thickened. Pour over hot toast and serve. CHEESE CROQUETTES \ cup cream and To 1 cup of thick boiling crcani sauce, made with 2 tablespoons butter, | cup mi 2 tablespoons Fxirity Flour, add 1 pound of good old cheese cut in small squares or cubes, the yolks of 2 eggs, salt and cayenne pepper. Stir it togetlier on the fire for a minute or two and then put away to cool olf quickly. When cold, form small oval-shaped flat croquettes, bread them twice in beaten eggs and crumbs and fry in very hot, deep fat. Serve on a napkin. ROQUEFORT AU PORT Take I poimd of Roquefort cheese, a small piece of butter, a teaspoon of Worcester sauce and 2 tablespoons of heavy port wine. Add paprica pepper to taste and mix the whole together well. Mix this with cracker dust and serve in the shape of croquettes. Page Seventy-five ~::>^: THE LARGEST MILL OF THE WESTERN CANADA FLOUR MILLS CO., Limttee I'^iwaM^ -.--ww*^ .>„ , WHEREIPURITY FLOUR IS MADE. DAILY CAPACITY 5,500 BARRELS. D pURiiy FtOUR More Bread and Better Bread W>^ CHEESE SOUFFLE 3 pound cheese giated. 1 cup scalded milk. 2 tablespoons butter. 3 tablespoons Purity Flour. 4 eggs. i teaspoon salt. i teaspoon pepper. tlieu^old ^m S?''tSl "'l''^ ''^f ? separately. Make a white sauce, add the grated clieese. let it cool, rom n to 1-^ -r^iHh-beaien whites, and bake at once in paper cases or in buttered baking dish. Bake trom 10 to Id minutes, berve immediately when taken from oven. CHEESE AU GRATIN i pound grated cheese. 3 slices bread. 4 eggs. 3 cups milk. tablespoons butter. teaspoon salt. Few grains caj'enne. Butter a deep mUmg dish; trim of? the crust and butter well the slices of bread, place in the dish utter side down. Add tlie cheese and seasonings on top, beat the eggs, add the milk, poL over the bread and let it stand an hour. Bake 30 to 30 minutes in a moderate ovea! , P ur o\er tne bread COTTAGE CHEESE Set a gallon or more of thick sour milk into warm water or in a warm oven until it reaches a tem perature of 180 degrees (Fahrenheit). Let it stand at that temperature for an hour or more until th^ whey IS well separated and the curd feels firm all the wav through. Turn gently on to a coarse thin cloh and hang up to dram several hours. Turn from the bag Imd chop in diJe, dr ssin^Tith sal and cream, either sweet or sour, according to taste; or mix salt and cream throu-h the mas " CHEESE RAMEOUINS 4 tablespoons grated cheese. 2 tablrsf)Oons butter. i cup milk. 2 egg yolks. whites. * cup bread crumbs. ?i teaspoon mustard. 4 teaspoon salt, i teaspoon pepper. t-^J^k tho m.lk and bread together until smooth, stirring often. Add cheese and butter and remove rem the fire. As soon as he butter has melted, stir in the beaten .yolks of eggs and season n.s Let coo ov n Sr^r-vt'onr"^ stifTly-beaten whites. Bake in buttered ramequins fTr 20 minutes in a moderate Paee Seventy-eight puRijy FLOUR More Bread and Better Bread CHEESE BALLS