Purity flour cookbook

Take the fish left from dinner, remove the hones, and lay in a dish. Boil a cup of the liquor in which the fish was boiled, with same quantity of vinegar, with teaspoon of whole pepper ^ teaspoon whole allspice 1 teaspoon of salt and a bay leaf. Let stand till cold and pour over the fish. Allow to remain 10 hours before using. CODFISH BALLS 1 cup cracker crumbs. Purity Flonr. Fried potatoes. Parsley. 1 cup cooked codfish. 1 egg. Fat. 1 cup mashed potatoes. Mash the codfish very smooth, add potatoes and egg well beaten, mix thoroughly. form into small balls, roll in flour, then in egg, then in cracker crumbs, and fry in deep fat. Drain, pile on platter in a nice pyramid. Garnish with fried potatoes and parsley. This may be made into cakes about f inch thick and fried until brown in frying-pan. Page Eighty-sere More BKead and Better Bread CREAMED CODFISH into f™:n;*;cr.M''JLd ot*J;,f r;';„id' it.eT;„t"?f '" <?■* '■»= p''"°"^'^ ^-^ p-^ laWespoon P«„J» Ftoar to a smooth „».» tw t 'i S '"„ """"'s^. """^ 1 tablespoon butter, 1 from the fire and serre ' ' *™ ''" '°*° ""= """''• ^hen smooth and cream-like, t^ke FRIED SMELTS .-i.h^alranT*;perdr'ir;i;11;X/e~'aTd"°^ "r-^^ r? '"'^ ""■ ^'"*- -1- "'■>•' ^P"''"^ on a hot platter^-d ,arn>?sh ^"ptS;-d1f„r:n^ "rirra/S;l;;Vr^^^^^^^^^^^^ BOILED SALT MACKEREL SHAD ROE t?r mL^'far S^^e':ur*2dei CS'^r^^Tfn?! p^^r" '-"' ^^ '^^ '" ^«' '"' » '- P- CREAMED FISH tlVT.:L'^;'Z::J. ^^"^^^ ^"" '°°''°"^ "'■'" ''"' '^ '■"'■ «P'-^ -"-^^ or'nmb^s"on''?fptd' Pace Eiffhty. eight More Bread and Better Bread BOILED COD WITH OYSTERS ... ana c,ea. «sH a. ^^,^. -^^r^^^^r 'rn^^^t-^^fneXS 't^LV:^S. ^SLh':";*;, Id £... .^^ oyste. sa^e .ade as follows : 1 toaannnn salt. 1 pint oysters. i cup milk. 2 tablespoons butter. 2 tablespoons Purity Flour. i teaspoon salt. Few grains cayenne pepper. Few grains mace. Dra„, tl,e l,,uo. f™,n «-ys.ers .„to a Wwl. ^ ^^ ZII^'Im ^S;' ^^^^'^^^^^ ro'^%\ttrttra'dr:tly'rc;;^S\r^;:te.'^toVa„d .n. coo. 4ther, add the oysters and serve in a sauce-boat. SALMON CROQUETTES One can salmon. 1 cnp" rolled crackers; make a ^^i^ j^J ^l^rZ^lSLfr'ns't SALMON MOULD (CANNED OR FRESH SALMON) 1 pint salmon, minced. i cup milk. . . 2 tablespoons vinegar or lemon jmce. 1 tablespoon parsley, minced. 1 teaspoon salt. Small piece of butter. 1 cup bread crumbs. 2 eggs. i teaspoon mustard. Mix all together and steam 45 mmutes in large mould, or 20 mmutes :n small moulds. Serve w.th tomato sauce or salad. cup miilc, '6 taoiespoons well beaten. Boil slowly until it thickens with the sauce. Page Eighty-nine <J — ^ PURnyFonw Mfrilreat* and Better Bread FROGS' LEGS SHELLFISH ra^.'^g^^^l^.^nrl^niSStllTr'^^- ""'''''^ ^^ ^^'^ ^^^^ ^^^-ted, esp.eiallv if eaten for bits of broke, shell and wa^^fL ^ Itt ' ^ lTV'"'T"° "^^ V^"^^'" ^''^'^''^ the oysters caref 1 y -11 become tough. Si.n.er uVtirthe'e^es" ;;t-e.^r nH n -ef ^^ '''' ''''''' ^°° ^^^^ ^ ^ BROILED OYSTERS coals until a li^jht brown. Serve on dicP. -J 1 f/ .' .i "^ T ^^/ ^^**^'^'^ ^^^'l^r. Cook over dear under the broiler to catch t[edr"pFne ertf' ""\^°^^^- /^ ^«"^ ^^ '^^ ?«« '^tove, lav the toas have been breaded for frvin' are Zd b oiled '" "''^' ' ""''^ '""'^''"^ "' ^^ lour. Oysters that OYSTERS ON HALF SHELL