Purity flour cookbook

1 tablespoon Purity Flour. 2 teaspoons salt. i teaspoon pepper. Few grains cayenne pepper. Soak beans over-ntght, .f dry in the n^orning drain and f^^^^^^^^^^^^^^^^ pints of cold water nntil soft rub through a ^^^J^' f/^ '^'\ P^^^^ eup of soup, stirring all the time. butter, add Purity Flour, cook together ^f^il perfectly smooth add 1 cup or p, j ^ ^.^^^^^ Add to the remainder of the soup. Slice the tomatoes ^^ry thm, add to tne so p Soup stock or the thin part of a can of tomatoes may be used m which to cook tne Deans p water. (A speck of sugar improves the flavor of any soup.) VEGETABLE SOUP Dice 4 good-sized carrots, 2 potatoes, 2 stalks of celery, and mix with i cup canned peas, the vegetablfs are tender and add H quarts beef stock and salt and pepper to ta.te. Boil until CRACKER BALLS FOR SOUP and spongy. NOODLES Add gradually to 3 eggs -^-nt P«ri<, «»,. to ^ake ^^^^^ ^^^L^drToS intoTar"" boiled in salt water to eat with meat. ^ ^ CROUTONS Butter bread well, cut in small bits or dice, brown well in the oven. Very nice for soup. IMPERIAL STICKS Cut slices of bread, remove crust and cut slices in oblong pieces. Toast and serve. Page Klghty-flT« ^^p:ir^:'z rrrsr:. .s^Sri -----=-„ of fish and so many nice ways of preparing it thTl ,.T '°'^- "^^'''' ^'' ^^« "^any varietie. ^.SF.H should be wen seasone'd ^^XlJ^^/J^^'Z:'''^ ^^ ^^'^"^ -^^^^^- ^n various shapes, and parsley, watercress or lettuce ^^^"^«^^d- The favorite garnishings are lemon; cut mmmBmmmmm As soon as the.y boifC "tne tT."?" *" ""»"te»- F-r a sma £As>«t r S 'Z"' 'iT"* *"^ gravy a„<l p„.„ J,, ;, OaA'.-^f.^^Ye;™.''"'^'"'-^"" ""' ' P"" «'«•"*"■ Bake J?' h^^^r'xwSi Dr, > a I ) FILLET OF HADDOCK OR COD Page Eighty., I, PURITy FUOUR More Bread and Better Bread FINNAN HADDIE Take a haddock, put in a baking pan with the skin down, and pour in enough warm ^^ter just to cover the skin and not the rest of the fish. Let tlie fish remain m the oven ]5 minutes By this time the skin should be loosened. Take the fish out of the oven, pull of! the'skm and pour the ^^e out of the baking dish. Lay the fish back in the pan with milk enough to cover it, and strew bits ^^ Gutter over it Bake for 10 or 15 minutes. The milk may then be thickened and serv-ed with the A^^^; I^J^^? S,^^^^ is used instead of using butter, take a cup of cream, and before serving thicken with a little Purity Klour. Pour over the fish when it is cooked. BROOK TROUT Wash clean and wipe dry. Dip m egg and then in cracker crumbs and season well. Fry brown in hot fat. or cor BROILED HALIBUT Wipe with cloth wrung out in cold water, season the slices with salt and pepper. Roll in Puritij Flour nmeal and broil for "25 minutes. Serve with maitre d'hotel butter. HALIBUT FRIEZE Cut 3 pounds of halibut steak into 3-inch squares. Wipe with wet cloth and dry thoroughly Dip in Purity Flour, then m beaten egg. Roll in sifted bread crumbs, fry m deep fat until, a rich broA^n, drain on soft paper and serve with maitre d'hotel butter. PICKLED SALMON