Purity flour cookbook

Put butter the size of an egg into a saucepan, and when it begins to bubble add 1 finely chopped onion and let it cook a little without browning, then stir in 1 teaspoon of Purity Flour add a cup of milk and stir until smooth. To this add 4 sliced hard-boiled eggs and let them get hot. Pour this over buttered toast. GREEN CORN OMELET Grate 6 ears of corn, add 4 well-beaten eggs, 1 tablespoon of Purity Flour, 1 cup of milk, with salt and pepper. Beat all together and bake slowly for -J an hour. Season Page One Hundred and Twenty-two GREEN vegetables should be cooked as soon after picking as possible; otherwise they may be stored on floor of a dry and well-ventilated cellar or placed in the ice-box. Lettuce and garnishing., on floor ot a ary ana ^^^^ ^^^^.^^ ^^^ ^^^ ^^ ^ ^^^^p then iiquoi anu leiK^wucu .y & „4? coH +a 1 nnart of water In cookmg peas and beans r-;:;;j;::"LTr .ri ie^r^ tlir -: ..... ... il ».. .«„ if cooked uncovered. POTATOES '° '■'"SfpoSoefr.ia be'^edtnLoaked i. cold water before bo,U„g. Cook i. bo.l.Bg salted water, following the directions for new potatoes. BAKED POTATOES Wash potatoes of uniform size; cut thin slice from each end and bake them for 40 to 45 minutes. MASHED POTATOES 6 medium- sized potatoes. .3 tablespoons butter, i teaspoon salt. i teaspoon pepper. i cup hot milk. Boil the potatoes, drain dry a few minutes, mash until smooth; add butter, seasonings and milk. Beat until very light, heap in a hot dish. The potatoes may be passed through a sieve mstead of mashing, and then beaten light with seasonings and hot milk. " Page One Hoadred a ad Tw.oty-three More Bread and Better Bread STUFFED POTATOES C medium-sized potatoes. 3 tablespoons butter. i teaspoon salt. 8 teaspoon pepper. i cup hot milk. Wash the potatoes, but do not'cut. Bake from 40 to 45 minutes. When done, lav the potatoes on the sides with a sharp knife cut a thin slice from each ; scrape out the potato, pass through a ricer or mash, add other ingredients and beat until very light. Pack lightly into the potato shells, brush with a little white ot egg and brown m a quick oven. Serve each with a tiny sprig of parsley on top. SCALLOPED POTATOES 1 quart sliced raw potatoes. 2 cups scalded milk. 4 tablespoons butter. 3 tablespoons Purity Flour. 1 teaspoon salt. i teaspoon pepper. Cover the bottom of a buttered baking dish with a layer of sliced potatoes. Sprinkle with salt and pepper, dot with pieces of butter and dredge with Purity Flour. Repeat until the materials are used. Pour over all the scalded milk and bake in a moderate oven from 45 to 50 minutes. POTATO (FRENCH FRIED) Pare the potatoes and throw into cold water for at least an hour. Cut in slices, blocks, strips balls or any fancy shape, and dry them on a towel. Drop quickly into fat hot enough to brown' them bv the time they come to the surface. They are done when they float. Drain on soft paper, sprinkle with salt and serve hot. r x- ^ r , SWEET POTATOES /■'"^ prepared and cooked as white potatoes, and may be served boiled with skins on or off, mashed, baked, or fried. They are very nice boiled 10 minutes and then baked about 20 minutes. DANDELIONS