Purity flour cookbook

1 cup grated cheese. 3 egg whites. i teaspoon salt. I teaspoon pepper. Beat the whites until stiff; fold the grated cheese into whites, add seasonings and let stand for 15 minutes. Make into balls the size of a walnut and fry in deep fat until golden brown. WELSH RAREBIT 1 tablespoon butter. 1 egg. i teaspoon pepper. J teaspoon soda. i pound cheese. i cup milk or cream. i teaspoon salt. 5 slices toast, toasted on one side only. Melt the butter in your chafing dish and then add the cheese broken into small pieces. Stir without stopping until the cheese is melted. Add the egg, beaten and diluted with the milk, lastly add, the salt, pepper and" soda. Serve immediately on the toast with the untoasted side up. This will serve 5 people. LENTEN SALAD .Separate yolks and whites of 4 hard-boiled eggs. Chop the whites finely, marinate with French dressing, and arrange on lettuce leaves. Force the yolks through a potato ricer, and pile on the centre of whites. Serve with French dressing. LENTEN CROQUETTES Soak i cup lentils and ^ cup dried Lima beans over-night in cold water to cover; drain, add 3 pints of water, i' small onion, 1 stalk celerv, 3 slices carrot and a sprig of parsley. Cook until lentils are soft, remove seasonings, drain and rub through sieve. To pulp add i cup stale bread crumbs, 1 egg slightly beaten, salt and pepper to taste. Melt 1 tablespoon butter, add 1 tablespoon Puriiy Flour, and pour on gradually ^ cup hot cream. Combine mixtures and cool. Shape, dip in crumbs, egg and crumbs again, fry in deep fat and drain on brown paper. Serve with tomato sauce. TOMATO SAUCE Cook I can tomatoes, 1 slice onion, pepper and salt for 10 minutes. Brown 3 tablespoons butter, to which 3 tablespoons of Purity Flour have been added. Rub tomatoes through strainer and add to butter and flour mixture. Page Seventy-nine ^ — f More Bread and Better Bread BAKED MACARONI WITH CHEESE ? cup macaroni, broken in pieces. 2 quarts boiling water. 1 tablespoon salt. 2 tablespoons Purity Flour. 2 tablespoons butter. ^ cup grated cheese, li cups scalded milk. i cup buttered bread crumbs. Cook the macaroni in the boiling water for 20 minutes, drain and blanch with cold water Make a white sauce of the butter, flour and milk. Add seasoning to the sauce. Arrange a laver of cooked macaroni in the bottom of a buttered baking dish; sprinkle with grated cheese, repeat "until all the macaroni and cheese are used ; pour over the white sauce, cover the top with buttered crumbs and bake tor 20 minutes in a hot oven, or long enough to give the top a nice brown. MACARONI WITH TOMATO SAUCE 5 cup macaroni. 2 quarts boiling water. 1 tablespoon salt. 2 tablespoons butter. 3 tablespoons Purity Flour. li cups tomato juice. 1 slice onion. 2 slices green pepper. Cook the macaroni in the boiling salted water for 20 minutes, drain and blanch. --,,_,. Brown the butter, add the Hour and seasoning. Cook the tomato juice with slice of onion and green pepper, strain into cooked butter and flour slowly. Cook until smooth and thick and pour over the macaroni. BOSTON BAKED BEANS