Purity flour cookbook

Rub 2 handfuls of very coarse salt into b-f/^.'i'f ^'J^C'S™ In rtrfps't.ichS'^^^^ e«r, da, for 21 dajs. Bandage well with a J^f "'/j^" „y„TSf then make a thick paste of flour and rar^rco^nro^e';"' UZtlX '^tZ'X:U. *» add . cups ,.10. cook . ..urs .n a slow oven. • ROAST VEAL Trim and wipe meat, sprinkle w.th salt and pepper; -t„^-^i;,,^;'«rsu^tcStetaTertherpou; ?Z ^-^ I ^p^'nTd' re^dr„eat%7oie^"' S alrf. hours, ha.t.ng occasional,. H a bone has been removed fill cavity with stuffing. ^^^^^^^^ 2 cups fine cracker or bread crumbs. 1 teaspoon salt. 1 tablespoon thyme or summer savory, i teaspoon pepper. i teaspoon onion juice. 1 e£rcf. 2 tablespoons butter, melted in 1 cup hot water. P • 8 e PURITy nore Bread and Better Bread VBAL snw Follow recipe for Beef Stew. VEAL CUTLETS l.ro.-n .icely on both side? Co e Ld cook I'lv Z ,T"'^ ^^ "L/-^^^ ^^'^^^^' P^*= ^" "^^ "^^^^ '-^"d I'or gravv into the fat in th; pan and ^ Xt of ,w ^ -n ""Tl'^f- ^^'' ^ tablespoons of Purl/!/ Flour pour over the meat, or serve ^^^.^rasp:! red' "''' ''''' ''' '' '''''' ^^ ' '''''■ ^--^ ^° ta'te and VEAL LOAF 3 pounds lean veal. i pound fat salt pork. 1 egg, 4 rolled crackers. 4 tablespoons cream. * tablespoon lemon 1 tablespoon salt. 1 teaspoon pepper. Few drops onion juice. juice. Wipe veal remove skin and membranes and chop fine with the salt norV to-ether, pack into a bread pan, brush with white of e-e- and HH-p In i ^/ >, T^ "*'' lu-redients melted butter. Eemove from' pan and cut na thin slices'^fi servi;. ^ ^ ^"' '^ ^°^^^' ^^^^^^° ''^'^ Mix all in;jredicnts VEAL CAKE A few slices of cold roast veal, a few slices of cnlrl hnm o u„^i u -t j parslev. a little sweet pepper, good'gravy. ^Cu?o°ft ^H tte\" iw?„S' frt^li elf atTfir"™' I T ^""'T^ " ''""y '"°"'''' ''y ^"1. ham, e?.5s arf parsley i i lave" wiU » HhV I'/^S' each,.a„d when all ,s ,.. the n,ouh,, fill with strong siek or Lpic^el';y!'^lrtVh»VSr;h»T„ld SWEETBREADS Soak the sweetbreads in cold salted water for i hour simmer thpin fnr 9n rv,- , -n • with cold water for a mmute or two. Renaove any membr^n s ce rnftl wit '''*' n ^''^? ^"'^ ^°^" pepper, place slices on hot broiler over quick fire and broi? minutes turf nlnL'^" V^^ '"^^ ^^^ spread with butter and serve with peas and toast. After paToSmg t d bfaS /Telt: ^°' ^^^ served in many ways: in cream sauce, dipped in egg and then in crSmbs anrfrfe^TnTot fat ^ Page One Hundred and T«n .-s'^ ypuRiiy FUQUR V« More Bread and Better Bread SWEETBREAD SAUXfi Procure 2 large sweetbreads, prepare them arxd ^,^^^:^'' ^ ^^t^^Vl^ Purity Flour, dip in beaten egg and cover with fine f^^^l ^^/is melted Tt in the sweetbreads, cover saucepan, just large enough to receive them, ^s soon as he U ttei s me_^^^^ put ^^ ^ -L:1^^^I.^l ^i^';^:::t^J^^r^:^^^^ and gam^h J. watercress. SWEETBREADS IN CASES 2 pairs sweetbreads. 1 can mushrooms. 1 cup cream. 5 cup milk. 1 tablespoon butter. i tablespoon Purity Flour. i teaspoon salt. Few grains cayenne. rarboil sweetbreads and remove membranes f 1--^-;;-;^^^^^ ^ s^aWed"^^ rooms and cut each mto 4 pieces. Melt butter, add flour and --<^-^S;J,^^^^ and cook and cream slowly, cook together until smooth. To this add tne sweeiuiea for 5 minutes. Serve in patty shells or timbales.