Purity flour cookbook

Make a white sauce by putting the butter in saucepan, when melted add the Purity Flour and stir a moment without browning. Then slowly add the milk and stir till smooth and thick; season with salt, pepper and onion juice. There should be 1 cup of the sauce. Remove from the fire and stir in the beaten yolks of 3 eggs, then add minced chicken. Stir the mixture over the fire until the egg has thickened a little, then set aside to cool. KRub a little butter over the top so it will not form a crust.Beat very stiff the whites of 3 eggs and stir lightly into the cold chicken mixture. Put into a pudding dish and bake in a moderate oven 45 minutes. Serve at once in the same dish. CHICKEN RISSOLES Chop until very fine some cooked chicken, season highly, add a little finely minced ham, moisten with gravy or cream. Roll out trimmings of puff paste or any good pastry, and cut in rather large rounds. Moisten the edges slightly. Lay a tablespoon of mixture on | of each "round of paste. Fold the other ^ over it. Press the moistened edges closely together and bake in quick oven or fry in hot fat. CHICKEN CHARTREUSE Mix 1 cup cooked cliickcn, chopped very fine, with 1 teaspoon chopped parsley, I teaspoon onion juice, \ teaspoon salt, 2 tablespoons tomato juice, 1 beaten egg, dash of pepper. Grease well a pudding bowl, line it 1 inch thick with boiled rice. Fill the centre with the chicken mixture and cover the top with rice, so the chicken is entirely encased and the mould is full and even. Cover and cook in a steamer for 4.5 minutes. Turn from the mould and serve with a tomato sauce. Pour a little of the sauce around the form, not over it. Page Ninety-eight More Bread and Better Bread CHICKEN BAKED WITH RICE Cut cold chicken in pieces, cover bottom of baking-dish with cold boiled rice, a layer of chicken, and ,hcn dust with celery salt, then more rice, chicken and salt until the dish is full. Cover with a cup ot ;hicken stock or white cream sauce, then spread on the top yolk of a well-beaten egg. Bake in the oven ibout ^ an hour. CHICKEN CROQUETTES (See Veal or Chicken Croquettes.) MUSHROOM SAUCE FOR CHICKEN Rub off the tender skin from a pint of mushrooms, with a little salt. Put them in a stewpan with blade of mace, a little grated nutmeg, 3 tablespoons butter, 1 teaspoon Purity Flour, 1 pint cream. Put oa the fire and boil till thick, stirring all the time. CURRANT SAUCE Five pounds red currants after they are cleaned, 5 pounds sugar, 1 pound raisins, 1 orange cut in very fine pieces, 1 lemon cut fine. Put all in a kettle and let simmer until it makes a syrup, then boil 40 ninutes. To be eaten with cold meats or fowl. BREAD SAUCE, (FOR POULTRY OR GAME) Put 1 cup of cream in a double boiler with a small piece of onion and piece of whole mace. Let scald till well flavored, then remove the onion and mace and add to the cream 1 cup fine dry bread crumbs and let boil till of consistency of thick cream or a thin batter. Add salt and a speck ot cayenne pepper. ROAST GOOSE