Purity flour cookbook

Sage, summer savory or parsley may be added if liked. Enough for 1 roast chicken. GRAVY Pour off the liquid from the pan in which the chicken roasted T.pf this s^+flo .. . + i-i of the chicken fat and place back L the pan; heat and ^MTlllLpot^^^^^^ wt Xs: have cooked and browned together, add a little at a time 2 cups of broth in wb ib + 1 ki . ^ f seasoned with salt and popper. Chop the giblets very fine and add to tt gravy. ^""''^' '''^'^' FRIED CHICKEN Page Nloctytix f^K^^—-.^ PURITy FLOUR More Bread and Better Bread CHICKEN PIE D«ss and clean *eo..ke.foU„,v», ..^tio... D„.de '^ ^l::il\^:j;^X''Z:^!Z ::^^rt^7^^.V;^^^^^^^- A^d l cup of.h„t wat^, * cup b.tter.l teaspoon salt. ' Cover the top with a light crust, the same as for biscuit. Bake in an oven that is hotter at the little Purity Flour, season to taste, add the holes of the crust. 1 ine wait;! m wm^-n ^^j.^ w^^^^xv.... — , cup good cream, and when pie is done pour the gravy through CHICKEN CURRY nice addition. FRICASSEE CHICKEN 1 year-old chicken. 1 tablespoon butter. 1 teaspoon lemon juice. i teaspoon celery salt. Dress, wash and cut up the chicken as directed. Purity Flour and brown in butter. Cover with boil meat, reduce the stock to 1 pint to be used for sauce, seasonings. Stir while cooking together. Add the until sm'ooth. Add the scalded cream, pour this "^lo pieces of chicken on a hot platter, garnish with toast 2 tablespoons Purity Flour. 1 cup cream. ,1 egg. J teaspoon pepper. Wipe each piece, sprinkle salt and pepper, roll in ins water and simmer for 40 minutes. Eemove the For the sauce, melt butter, add Purity Flour and broth and lemon juice, a little at a time, and cook wly over the egg well beaten, stir well. Arrange the points and pour the hot sauce over all. JELLIED CHICKEN One fowl 4 pies' feet or a shank of veal, salt and pepper. Take a fowl an old one is best. Put on with water enough to covei'..' ; Add salt and pepper. Cook until tender, take out the bones and lay ?he mecerof fowl iS a mould.' ^ 'Take the pigs' feet, which have been cleaned and soaked. Boil them o a ieUy 3train off and put with tlie liquor from the chicken, boil it down until only enough remains to Lier your chicken well. Salt and pepper to taste. This is nice garnished with hard-boiled eggs sliced. , These may be put in the jelly or arranged around it on the platter. f Page Ninety-aeven puRiiy FLOUR More Bread and Better Bread MARYLAND CHICKEN Dress, clean and cut up 2 chickens; sprinkle with salt and pepper. Dip in Purity Flour, egg and crumbs. Place in well-greased dripping-pan and bake 20 minutes in a hot oven, basting after the first 0 minutes of cooking with i cup melted butter. Arrange on platter and pour over it 2 cups cream sauce made in the pan chicken was baked in. CHICKEN SOUFFLE 1 tablespoon butter. 1 tablespoon Purity Flour. 1 tablespoon chopped parsley. 1 cup milk. 1 cup minced chicken. i teaspoon salt. 3 eggs. 10 drops onion juice. Dash of pepper.