Purity flour cookbook

To boil cabbage, cut the heads in squares, taking out the stalks inside. Treat it like cauliflower, cleansing it. Cover with boiling salted water and cook until it is tender, but no longer (about 20 minutes or 30 minutes). Drain, season with pepper and butter. Or it may be boiled in broth — that oljtained from pork is the best, for cabbage needs plenty of fat to make it digestible. The most economi- cal way is to stew it with some ribs of pork. Put cabbage in with the pork about \ an hour before the pork is cooked, allowing the water gradually to be alx-^orbed, and serve the pork on lop uf the cabbage. 1 cup IcutiLs. 1 tablespoon butter. LENTILS 1 teaspoon salt. J teaspoon pepper. In the morning drain and cover with Wash the lentils, cover with cold water and soak over-night. boiling Avalcr, and simmer for.l hour, or until tender. Season with butter, salt and pepper. BRUSSELS SPROUTS Cut the sprouts from 2 medium-sized stalks. Pick off all tarnished leaves. Lay them for 15 minutes in salted water. Drain them well and cook in plenty of boiling water; uncovered, till tender, from 10 minutes to 30 minutes, according to their age. Drain in colander and serve with butter, pepper and salt, or with white sauce. Patje One Hundred and Twenty-six PURITy FUOUR More Bread and Better Bread GREEN PEAS Shell and leave ta very cold water ^-^ ■7'"'- , '^t ^ ^fofllt" w:\if Sn^IlT aT'^L^S^" while hot. EGG PLANT SUoe it crosswise and about an inch th.ok; lay in st.-ong salt water '«ll •}<•"' "f„^„P';,t^°,*;: top slice to keep it .nder the brine. This «11 draw on «>; W'er at ^ Pnt 1 cup "^ «'» '-^^y^^, sr ,:Tot tit* in\\!:7Sr; r;anr^'cr^,n";;^e/S.*na paptt ., set .t ,n the open oven, that every drop of grease may be dried oflF. Serve on a hot platter. STRING BEANS Carefully string freshly-picked beans; simmer varieties require different lengths of time to cook. with a piece of salt pork until tender. Different LIMA BEANS 1 • V, T ^.f+ wAiPr for +5 minutes. Add salt about TO minutes before they are .,o,/tafnlnriron':v'thim:rr<rs:H: ti,™ .„d other „.h,te beans are ,„,proved b, add.ng a little butter or fat salt pork. NoTE.-lf water is very hard, soften by adding i teaspoon soda to 1 quart water. FRIED TOMATOES select nice -oth tomatoes either green or r.pe. Wash -d w.pe g ;^h.,e ready^a sp.der^ with ir^X;;. tl'a« l-nrtbntSr.'tartS-St and 'pepper, cover and tr? nntU brown, then tnrn over and fry. - Page One Hundred and Twenty-seven :^^^) PURITY More Bread and Better Bread FLOUR BAKED TOMATOES Take nice ripe tomatoes (not too ripe) ; take out the pulp and mix with fine bread crumbs, seaf^on with salt and pepper, add a httle suoar, fill tomato cups with this dressing and cover with bread crumbs moistened with a little butter. Bake 20 minutes. May add cold chicken or any cold meat chopped fine and moistened with stock, and season with a little onion. SCALLOPED TOMATOES G medium-sized tomatoes. 1 cup bread crumbs. 1 tablespoon butter. Salt and pepper. Butter a baking dish and cover the bottom with bread crumbs. Cover this with a laver of sliced tomatoes and season with salt and pepper. Continue until dish is filled. Cover the top with buttered bread crumbs. Bake m hot oven until crumbs are brown. TURNIPS