Purity flour cookbook

A • +. „«P 11 n cold meats Slice the meats and season with salt -and pepper and add a minced A nice way to use up cold meats, sn^^ "-^^ ^ -^ ^ -^ ^ f minutes. Put int« a onion to It. Add any gravy °^^XVSoes L^ten errii'h' ay tiiem on the top of th. mmce until the deep puddmg dish have some mashed potatoes b^^^^^^^ Those who like onions may spread This is very nice made of the neck of mutton cut into pieces. Demand the best and you will get PURITY FLOUR P«.ce On* Hundred and Nlneteso POACHED EGGS For this the eggs should be new-laid aud cold. Pour 1 quart of water, 1 teaspoon salt and 1 teaspoon vinegar in a shallow pan, arrange in it as many muffin rings as there are eggs to be cooked, and set the pan where the water will bubble at one side only. Break the eggs 1 at a time and slide them into the rings. If the water does not cover them, gently pour on a little more boiling water till it does. Cook till the whites are set over the yolks, then pour oif most of the water and with a cake-turner lift each egg and lay on a buttered slice of toast, removing the ring after it is in place. Poached eggs may be done in milk, stock, gravy or tomato juice, which can be poured over the toast on which they are served. They may be used with various arrangements of hashed meat or cold fish reheated in white sauce. Tlie , are a favorite accompaniment to ham and bacon. SAVORY EGGS Simmer some eggs hard, take off their shells and cut them in half, cut off a little piece of each end of the halves to make them stand upright. Take out the yolks, pound them and mix them with a little finely minced hot chicken and ham, fill the white again with the mixture and pour round, but not over, the eggs, a rich gravy. If liked, these may be served cold, surrounded by finely cut endive and small lettuce leaves, garnished with beetroot. DEVILED EGGS Simmer eggs 30 minutes, take from water and remove shells, cutting the eggs into halves lengthwise, and remove yolks while eggs are hot and add butter size of a walnut, a pinch of salt, | teaspoon of mustard mixed in vinegar. Mix together and press back into the white part smoothly, and serve on lettuce leaves. These are nice for a picnic lunch. SCALLOPED EGGS Make a mincemeat of chopped ham, fine bread crumbs, pepper, salt and some melted butter. Moisten with milk to a soft paste. Half fill patty-pans with the mixture, break an egg carefully upon the top of each, dust with pepper and salt, sprinkle finely-powdered, buttered crumbs over all. Set in the oven and bake 8 minutes. Page One Hundred and Twenty -~S) PURITV More Bread and Better Bread PLAIN OMELET Beat the whites of 5 eggs to a stiff froth. Beat the yolks light and .-^,^, f ,^P;°£^^J,^^lf, ^ften whites to make them froth^fadd i teaspoon of salt and a little m;\^f.^^\^l^;^^^^^^ whites. Put a tablespoon of butter m a frymg-pan, and when q^^te hot turn ^^J:^^/f-^- ^^ff^ ^X a minute on the stovJ and then for about 5 minutes in he oven. Take he pan out and p a^mie u^^^^^ the omelet to loosen it, and fold over and send to the table at once. A little chopped parsley may in this. SPANISH OMELET 6 eggs. A teaspoon salt, i teaspoon pepper. 4 ounces bacon.