Purity flour cookbook

FRIED SQUAB Split and flatten, roll in rurity Flour and fry in lard to a nice brown. Season. Serve on hot clatter or on toast. ^ Page One Ilandred and Two Cl^am? ROAST VENISON A haunch should be thoroughly larded using 1/4 a pound of pork to a leg or saddle weighing 6 to 8 pounds. Cut off a 3 inch slice of the saddle and trim the haunch to good shape. Roast according to general directions. Baste with fat in pan at the end of the first 5 minutes and every 15 minutes after. It is very nice with current jelly. Roast about 3/4 of an hour on the joint. Make a good gravy from the drippings in the pan.l^ '^irufan1\Cquarte r n n loo nth. Make a ^good gravy from the drippings in the pan Tdd rsSc madeTom the bits trimmed away before roasting. Currant jelly is usually served with it, but t^fose w oTave once tried barberry or wild plum jelly will never be contented with anything else. DEVILED VENISON Cut thick slices from rare-roasted venison, making slanting incisions, and fill them with mustard or salad oil. Brush the slices with melted butter and dredge them with Purity Flour. Broil over clear coals till well browned, and serve with butter. VENISON STEAKS Venison steaks are prepared and served with beefsteak, cutting them only about 1/2 of an inch thick. Slices of cold rare venison are extremely nice when reheated in a brown or curry sauce. ROAST WILD DUCK Wild game may be roasted plain or with stuffing. The wild duck is served whole. ROAST PARTRIDGE, GROUSE, PHEASANT. QUAIL, PRAIRIE CHICKEN, ETC. Do not c„t «« head until game .ready to dres. Scald ^-^^ ^S^:i^St'?:?tItlte:^ easil, without the skin being torn Draw carefnll, »'■!;■"= °"'"'''\f^^^^^^ „,e„ Strips of salt pork ^aT :Zrr£^.:t^XX^ •itl:t^:Z^fSi:S^:^' :n hak., .aL .e,ne^tl. ■ ' Page Oae U uadred aad Three Y — f ^^. FUDUR More Bread and Better Bread f Thick slices of toast may be placed under each bird in the pan before taking them out, and so served. Coarse bread crumbs, fried brown in butter, may be sprinkled over the bird on platter before being brought to the table. Bread sauce or brown gravy may also be used, as well as 2 or 3 tablespoons of butter put into the well-dressed bird. When liver is used, cut up and roll same to a paste and mix with butter, salt, pepper, and spread on the toast. RABBITS or hares are only fit for use when young. They should be drawn directly after being killed, and should not be skinned until ready for use. BAKED RABBIT Cut rabbit up and place in pan of hot water. Simmer about 20 minutes. Eemove from water, drain and sprinkle meat 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. After the first 5 minutes baste with bacon dripping. Arrange on platter and pour over it thickened gravy made in the pan in which the rabbit was baked. BROILED RABBIT Skin and wipe the rabbit. Prepare for the broiler like chicken and cook over charcoal embers till done. Season with salt and pepper just before it is finished and pour over it melted butter mixed with 2 tablespoons vinegar and 1 of prepared mustard. When in doubt about your dessert, bake a PURITY FLOUR Pie Page One Hundred aad Fear