Purity flour cookbook

of boiling water in the pan and in 5 minutes baste the meat with this water, seasoning it with a little salt and pepper, and dredge it lightlywith Purity Flour Repeat this basting every 5 minutes until the meat is cooked. Take up the meat and serve it with a bi-own gravy made of the drippings n the pan, to which boiling water is added Use Purity Flour for thickening and seasoning. ^^^ before taking up the gravy add 3 farge tablespoons of red currant jelly broken up m bits, and serve it at once m a gravy boat with the mutton. BRAISED LEG OF MUTTON Remove bone, trim and wipe with a damp cloth. Stuff and sew up Melt about 2 tablespoons butter in pan Then add 1 onion, 1 slice carrot and 1 of turnip, all cut fine. Stir and then put m meat witii a dredging of Purity Flour. Cover and cook slowly for 15 minutes Add 1 .juart boiling water or stock and 4 teaspoons salt and 12 peppercorns. Cover closely .nd bake 3 hours, Baste during last i hour. Place meat on a hot platter and remove strings. Skim off some of the fat from the pot in pan, and when liquor is reduced to 2 cups strain and thicken with 3 tablespoons butter and 4 tablespoons Purity Flour, cooked together until well browned. STUFFING 2 cups bread crumbs. ^ teaspoon salt 1 cup melted butter. Pepper and thyme. 2 tablespoons boiling water. This is one of the nicest ways of cooking mutton. ROAST PORK Trim and wipe the meat. If used with the skm on. score it in inch squares, taking care to cut only through skin. Make a cut just below the knuckle with a boning knife. Slide the knife up along the bone and turn it outward, making a i dozen cuts | of the way to the skm, and fill them with stiiffinr Sprinkle with salt and pepper, place on rack in roasting pan, dredge with Purity Flour Half an hour before serving sprinkle with 1 tablespoon cracker crumbs seasoned with pepper, salt and sage. Serve with apple sauce. STUFFING 1 cup grated bread crumbs. 1 sour apple. 1 small onion. 6 sage leaves. Chop apple and onion. Melt the butter, add the crumbs, rubbing them hard to distribute the butter evenly. Add the seasoning, apple and onion, and 3 beaten egg yolks. APPLE SAUCE Wine quarter and core 12 tart cooking apples ; steam till tender and sprinkle with 4 tablespoons sugar and a little salt. Do not make it too sweet : if the apples are not very sour, add the juice of a lemon. 2 tablespoons butter. 1 teaspoon salt. \ teaspoon pepper. 2 egg yolks. Page One Hundred and Thirteen More Bread and Better Bread PORK CHOPS OR STEAKS Lay chops or steaks on a hot frying-pan and fry slowly to a rich brown on one side and tlien on the other. Serve at once. Some like a thickened gravy made in pan in which meat was fried, and poured over chop. If using this, first remove most of the fat w'hich fried out of pork. BAKED PORK TENDERLOIN i pound fat pork. 4 large pork tenderloins. 1 cup cracker crumbs. 1 cup boiling water. 2 tablespoons butter 1 teaspoon salt. ^ teaspoon pepper. 1 teaspoon poultry seasoning.