Purity flour cookbook

Oysters look very pretty served in this way, and add to the festive appearance of the Christmas table A clear crystal block of ice must be chosen, and wreathed about the base with dark-green leaves and red berries of the holly, concealing the platter that holds it. The oysters rest in the hollow scooped out of the centre of the ice with a hot iron. Of course this dish is more effective under candle or gas light. Season the oysters with salt, pepper, Worcester sauce, or tabasco, catsup or lemon juice. LOBSTER The time of boiling varies with the size of the lobster. The time is 15 or 20 minutes for large lobsters and 10 for small. The usual way is to plunge them into boiling water enough to cover and cook them slowly until they are done. Too much cooking toughens it and destroys the fine, delicate flavor of the meat. LOBSTER RAMEQUINS One small lobster, 1 ounce butter, 2 shallots chopped, ^ ounce Purity Flour, 1 glass marsala i cup of milk, seasoning, browned bread crumbs, some paper or china ramequin cases. Chop the lobster coarsely melt the butter in a saucepan, put in the shallots finely chopped and cook them in the butter without browning. Put m the lobster, then add the sherry. Cook for a few seconds, add the milk and stir until it boils. Season well and fill the ramequms with the mixture. Shake some browned bread crumbs over each. Place in the oven for 5 minutes to make very hot, and serve immediately. Canned lobster or other fish might be used. LOBSTER A LA NEWBURG Cut meat in small, delicate pieces. Into dish over the fire put 4 tablespoons butter and when melted add lobster, cook slowly for 5 minutes, then add 2 tablespoons of brandy, 2 of sherry, pinch of salt, a little red pepper and a slight grating of nutmeg. Simmer slowly for 5 minutes longer' then stir in the well-beaten yolks of 4 eggs and i a pint of cream. After mixing this well, it is ready to serve Page Ninety-two ^ w ■^^ FLijii More Bread and Better Bread CRABS Crabs are in season during the summer months and crabs, l^^e lobsters are purc^^^^^^^^^^ hem into boiling water and cook them in precisely the same way as lob.tei.. boii .helled lothing more than hard-shelled crabs shedding their shells. Put are CLAMS Select 1 dozen large Guilford clams, wash thoroughly and plunge them into boiling ^^ter for a tms till they are slightly cooked (about 40 minutes), and put m 1 gill of light sheirj. Lover and •an a _ he clams immer 5 minutes Serve on hot toast SCALLOPS To fry, dip in egg, roll in bread crumbs, dust with salt and pepper and fry in deep fat. To stew, nake a pint of white sauce, add the scallops and cook 10 minutes in a double boiler. A PURITY FLOUR cake is a kitchen masterpiece Page Ninety-three WHITE SAUCE, No. 1 2 tablespoons butter. i tablespoon Purity Flour. 1 cup milk. 5 teaspoon salt. Few grains pepper. Slelt the butter, add the flour mixed with seasonings and stir until thoroughly blended. Pour on the milk. .■■ .it a time, stirring till well mixed, and cook until smooth. Milk may be used cold or scalded. WHITE SAUCE, No. 2, (FOR CROQUETTES, ETC.) 2J tablespoons butter. I cup Purity Flour. 1 cup milk. For making, follow directions given for White Sauce. i teaspoon salt. Few grains pepper. EGG SAUCE