Purity flour cookbook

the d'leThdf 'S re'shd?o;^brplates"a: 'i'f'T ^''f ' ll'u '^^" °' ^'" ^^■^' '^^"^^ ^''^^- «- ovsters in served at the side: a true oyster ovevm use .n 1 ^ ^f' ,?'PP'' ^°^ ^ ^"^ ^™^«° ^^b«^ld be enough for each plate. ^'' °'' ^^^'*'' '^"^■'- ^"^'-^11 oysters are preferred; 4 to 6 are FILLING FOR OYSTER PATTIES tbro^l^TsL;: '(S^;:t:?: ^?r?^eces^^ iai^^^t7[" 'rr "?7f ^^- ^-^ -^ «^^ ^^^-^ Ei^^.rtd ^iti:^ -- £~ S f ^ Of t^^ji:^^ --d ^-tt\^:- -^ - -- - ca^epier^ -::^ 'Ht^^s::]:^:^.^-^ t.^^:;^^^. Paife Ninety ^^ — f More Bread and Better Bread PIGS IN BLANKETS Season large oysters with salt and pepper. Cut some fat bacon in thin slices Wrap an oyster in each slice, fasten with small wooden skewer. Heat a frying-pan very hot, put m the oysters. Cook just long enough to crisp the bacon on all sides— say about 2 minutes— place on u small piece ot toast. Eemove the skewers. Serve hot, garnish with parsley. OYSTER STEW Pick over the oysters, strain the oyster liquor, put 2 quarts oysters in a saucepan with the oyster liquor Shake them over the fire, and when they begin to curl and get plump, skim them out, add a pint of cream or rich milk to the liquor, add seasoning and butter, then oysters, and serve. CREAMED OYSTERS One quart oysters, 1 pint of cream or sweet milk,- thicken with a little Purity Flour as for gravy. When cooked, pour in the oysters with liquor, pepper, salt and butter, a little nutmeg or mace. Have ready a platter with nicely-browned toast. Pour creamed oysters over and serve hot. FRIED OYSTERS 25 large oysters. 4 licnpcd teaspoons bread crumbs. 2 tablespoons Purity Flour. 1 saltspoon salt. 4 tablespoons milk. 1 saltspoon pepper. 4 tablespoons cracker dust. 1 saltspoon grated nutmeg. 2 eggs. Drain the ovsters thoroughly and dip them one by one into a batter made of the Purity Flour, milk, pepper and salt, 'then roll them 'in the cracker dust and put separately on a platter to dry for ^ an hour. Have ready the hot, clarified fat, and dip the oysters one by one into the well-beaten eggs then roll them in the bread crumbs and nutmeg, ^vhich should be mixed together, and drop them lightly into the hot fat, letting thcni remain about 3 'minutes. Put them for a moment on brown paper to dram, and serve very hot. SCALLOPED OYSTERS Sprinkle a buttered dish with bread crumbs, then put in a layer of oysters, some- bits of butter, pepper and salt celery salt, ground mace, and so on until the dish is filled, leaving the buttered crumbs on the top. It is better to use a shallow dish and have only 2 layers of oysters. Pour over a little milk. Bake until a light brown. Page Ninety-one More Bread and Better Bread v>N OYSTER FRITTERS Take 1 pint of milk, 2 well-beaten eggs and Purity Flour to make a smooth but rather thin batter, season with pepper and salt, stir m 50 large oysters, drop a spoonful of batter into boiling lard, having 1 or 2 oysters m each spoonful. Serve hot in fringed napkins. OYSTER ICEBERG