Purity flour cookbook

One hard-boiled egg, and mince it up fine, and add to the ordinary White Sauce. DRAWN BUTTER SAUCE i cup butter. 2 tablespoons Purity Flour. 1 cup boiling water. For making, follow directions given for White Sauce, 3 teaspoon salt, i teaspoon piepper. SAUCE HOLLANDAISE i cup butter. Yolks of 2 eggs. i tablespoon lemon juice. h cup boiling water. k teaspoon salt. Few grains cayenne. Add yolks of eggs, lemon juice and seasonings to ^ of the butter; place in a saucepan over boilinc water and stir constantly till butter is melted. As it thickens, add the rest of the butter a bit at a tirae"^ add the water and cook 1 minute. TARTARE SAUCE 1 tal Add to ^ pint of mayonnaise dressing, 1 teaspoon of chopped parsley, 1 teaspoon of chopped capers, jle.-poon of pickles, and ^ teaspoon of finely-chopped onions. Page Ninety-four More Bread and Better Bread SAUCE REMOULADE To i pint mayonnaise add the yolks of 2 hard-boiled eggs, rubbed through a sieve, 1 teaspoon of chopped parsley, and i teaspoon of French mustard PLAIN SAUCE FOR BOILED FISH One cup boiling water, 1 tablespoon flour, mixed in cold water, 1 tablespoon chopped parsley, 1 teaspoon anchovy sauce or good catsup, juice of i a lemon, beaten yolks of 2 eggs, salt and cayenne pepper. Stir the thinned flour into the boiling water, set on the fire, continue to stir until it thickens, add pepper and salt, butter, parsley, mix well together, put in lemon juice and catsup, boil for a few minutes add beaten yolks, stir for 2 minutes, pour over the fish and serve. Lemon juice improves fish sauce if the fish is insipid. CAPER SAUCE i cup butter. i teaspoon salt. 3 tablespoons Purity Flour. i cup capers. IJ cups stock or water. Few grains cayenne pepper. Melt butter, add Purity Flour, mixed Avith seasonings, stir until smooth, add broth (J at a time). Cook together, stirring constantly. When done, add the capers, well drained from their liquor. MAITRE D'HOTEL BUTTER I cup butter, i teaspoon salt. I teaspoon pepper. ^ teaspoon finely chopped parsley. I tablespoon lemon juice. Put butter rn a bowl and with small wooden spoon work until creamy. Add salt, pepper and parsley, then lemon juice, very slowly. PURITiLFCDUR PURITY FLOUR Pastry pleases Pago Ninety-five Pflttltrg PbuMt! T. \ '"'■'' ''" "^'^ "'^* ^^^ "^^ '' °^t"t-- - beef and mutton, but Its tenderness and flavor render it most agreeable as a change in the usual bill of fare Game includes the flesh of M^ild fowl and wild animals. Game with dark meat should be co<;ked rare, as vemson, canvas-back duck and almost all birds, while the whzte-fleshed fowl, turkeys chickens etc., should be well done. ■^ ' ^"'^'^*^"''' ROAST CHICKEN Dress, clean, stuff and truss a 4-pound chicken. Bub with salt and pepper and place in a roasting n.n Rub into a paste 3 tablespoons butter and 2 tablespoons Purity Flour and cover brertTTi/ri^?; Dredge bottom of pan with flour. Place m a hot oven, and^h n fl^ufisX LeT Lte w if "ut of butter melted in i cup boiling water. Eeduce oven heat and baste everv 10 minut unti hicken i done. If water dries from the bottom of the pan, add more. A 4-pound chicken require ifhom" to cup bread crumbs, cup butter. teaspoon salt. CHICKEN STUFFING i cup milk. Few grains pepper.