Purity flour cookbook

Wash peppers and scald in boiling water for 5 minutes; rub off the skin with a wet cloth. Cut a slice from the stem for a cover, remove seeds and stuff the peppers with the forcemeat. Replace the cap, place peppers in a small deep dish, pour in the broth and bake in a moderate oven for ^ an hour. Sausage meat or cold meat with equal measure of bread may be substituted for chicken forcemeat. Serve in dish in which they were baked. This will serve 6 people. ARTICHOKES Cut the stalks close, clip the sharp points from the leaves, wash and lay head down in cold salted water for ^ hour. Cook in boiling salted water for about 40 minutes, or till tender enough to draw out the leaves easily. Turn them upside down and drain. Serve hot with sauce, or cold with French dressing. To keep them green tie bits of charcoal in muslin and boil with them. SPINACH Pick over carefully while dry, throw a few plants at a time into a large pan of cold water, wash well on both sides to dislodge insects, and pass to another pan. They should have at least 3 separate waters. Put the spinach into a large kettle without water, set it on the stove where it will cook slowly until the juice IS drawn, then cook for 30 minutes, or until tender; drain and chop fine. For | a peck of spinach add 2 tablespoons of butter and ^ teaspoon salt. Reheat and serve on buttered toast. SPRING CARROTS Cut the tops close to the roots. Wash with a brush and scrape; cut in slices lengthwise or crosswise and cook from 35. to 40 minutes. Season with salt, pepper and butter, or serve in white sauce. BEETS Be sure the beets are young and fresh. Old beets will never cook tender. The time for cookincr beet> depends on age and freshness. Cut oft' the tops to within an inch of the tuber; scrub with a vegetable brush, never cut, or they will " bleed " and lose color while cooking. Cook in boiling water until tender, from 1 to 4 hours. When done, plunge in cold water to remove the skins. Serve whole or sliced. Season with butter, salt and pepper. Page One Hundred and Thirty More Bread and Better Bread FRIED BEETS Melt butter in frying-pan; when hot, add beet slices and Boil young beets until tender, place a little butter m trying p , season with salt and pepper. STEWED CELERY Cut the coarse pieces of celery and ends of stalks using the leaves and ^^^^'^^^^^J^Z sauce. ASPARAGUS Wash carefully bunches of green asparagus. c^t^ ^^Sin^lLSd ^tcl^^^e^^ M ^ntl^ IX riarge bundle and fa.ten with a broad band o^coarsemushn pinned ^^^^^ ^^^ ^^^ ^^^^^ ^^^j i:^n tTSetst'of tt ;l^inr "^^^^o. ^^ ^^n. spread bier on top of asparagus. Parker House Rolls are delicious for breakfast Start the day right by making them with PURITY FLUUK. Page One Hundred and Thirty 'ala^B A FEW years ago salads seldom appeared on the table. They now constitute a course in almost every dinner. They are made in an endless variety of ways and are composed of meat, fish, vegetables (alone or in combination), or fruits, with the addition of a dressing.