Purity flour cookbook

More Bread and Better Bread HASH The best meat for a hash is from a stew or the sides of a la mode beef; corned beef is excellent, and any scraps of cold meat can be used if care be taken to remove all superfluous fats and skin and (gristle. Mince evenly but not too fine, allowing half fat to lean. Add an equal bulk of chopped freshly cooked potatoes, mix well together and season with salt and pepper; moisten with cream, gravy or rich broth and a tablespoon of butter or good beef drippings to a frying-pan, and when smoking hot add the hash even over the top. Cook over a moderate heat for 20 minutes without stirring so that a brown crust may form over the bottom. Fold over and turn out like an omelet on a hot platter. This dish may be baked in the oven instead of over the fire. Grated onion, catsup, Worcester sauce, etc., may vary the" flavoring. POTTED MEAT, BEEF, VEAL, CHICKEN OR VENISON Cold meat, butter, pepper, ground mace, salt, ground cloves. Cut the meat into small pieces and put it through a sausage machine. Then add butter to moisten pepper, a little ground mace, salt and ground cloves according to taste. Knead to thoroughly mix the ingredients; then pack lightly into moulds. CROQUETTES Any croquette may be varied by making them of mixture of one-fourth as much mushrooms as meat m with ?alt and pepper and prepare the sauce. To a pint — strong enough to be a firm jelly when cold. Melt a spoon of Purity Flour and gradually stir in the chic and let it boil 10 minutes, stirring it constantly. celery. Then set it on the back of the stove to cook for a week in the ice-box, so that it is well enough quettes often. Add the beaten yolks of 2 eggs to the Stir the meat over the fire in the sauce for 1 minute. left over-night. The minced substance will then jelly and can be easily handled. If you wish to fry have a cutlet mould to shape them. Egg and crumb olaw ia then stuck in the tip of each cutlet, to resem different kinds of meat or of half rice and haeat. A akes good croquettes. Whatever the mince is, season it of the mince take a strong cup of veal or chicken .stock teaspoon of butter in a .saucepan, add a scant tableken stock. Season with a little nutmeg if you wish Add I a bay leaf, a sprig of parsley and a sprig of very slowly for | of an hour. This sauce will keep to make 3 times this amount if you wish to make croamount of sauce given and a pint of minced meat. Pour it on a platter to 'become cold. It mav be have the appearance of being enveloped in a firm the croquettes in cutlet form it will be necessary to the croquettes. Fry in deep fat. A bit of lobster ble the bone, when it is fried. COLLOPS Veal collops are prepared from a cold roast fillet or any cold meat. Cut these collops in neat slices \ an inch thick and about 2 inches wide. Flatten them with the potato masher, after freeing them from ^istle and fat, and toss them in a frying-pan in a little hot butter till brown on both sides. Stir in a P ■ 8 • O Hes4red n n A Birriite«n ore Bread and Better Bread teaspoon of Puniy Flour m the butter m the saucepan after taking up the coUops^ ^i'^t^h'^'PLeTthe doing so. Serve them at once, very hot. SHEPHERD'S PIE