Purity flour cookbook

Rub the flour and 3 tablespoons of milk to a very smooth paste. Scald the remaining milk and stir it gradually into the flour paste. Return mixture to double boiler and stir constantly until very thick and smooth. Cover and cook while preparing the other ingredients. Mix salt, sugar, mustard and cayenne in a bowl, stir in the vinegar. Beat the eggs and stir into the vinegar and spices. Stir the butter into the sauce, then add the vinegar mixture gradually, stirring quickly all the time. Cook until smooth and velvety. This recipe makes about 1| pints. CELERY SALAD Cut the white stalks of a head of celery in pieces i inch long. Place them in a salad bowl. Shred the whites of 3 hard-boiled eggs and add to the celery. Season with 3 tablespoons of Mayonnaise dressing and 1 chopped shallot onion. Spread over the top finely chopped yolks of 3 hard-boiled eggs. Garnish the dish with lettuce. Page One Hundred and Thirty-three More Bread and Better Bread TOMATO AND CUCUMBER SALAD Peel small ripe tomatoes, remove the hearts and sprinlde with salt, and set shells on ice to chill. Pare cucumbers and chop them coarsely. Pour over them fresh dressing and fill lightly into the tomato shells. Serve each on a crisp lettuce leaf. TOMATO JELLY SALAD Strain 1 can tomatoes through a fine wire sieve. Put half the juice on to boil, season to taste with salt and paprika, celery or onion. Soak 1 box gelatine in the remainder of the juice. Pour the hot juice on the gelatine and thorouglily dissolve it. Pour into individual moulds to harden. Serve on lettuce leaf with mayonnaise. To make a little more elaborate, put an olive in the bottom of each mould before pouring in the mixture. CHICKEN SALAD 2 cups white moat. 2 cups diced celery. Salt. Pepper. The meat should be cut in even pieces, about ^-inch cubes. serve on lettuce leaves. Moisten with any salad dressing and VEAL SALAD The meat may very well he the remainder of a roast of the previous day. Trim away carefully all fat and gristle, and cut in dice. Season and serve on lettuce leaves with a French dressing. Garden cress, pepper grass or diced celery may also be added. MOCK CHICKEN SALAD Cut lean roast pork in dice and add to it as much chopped celery as pork, a few drops of onion juice and salt and pepper to taste. Moisten with mayonnaise dressing and serve on lettuce leaves. CABBAGE SALAD Rf-move outside leaves from a small solid white cabbage and cut off stalk close to the leaves. Cut out centre and with a sharp knife shred finely. Let stand 1 hour in cold or ice water. Drain, wring in double cheesecloth to make as dry as possible. Mix with equal parts of celery cut in small pieces and a F.mall piece of onion. Moisten with dressing and refill cabbage. Garnish with celery tips and parsley. Page One Hundred and Thirty-four FCOUR More Bread and Better Bread LETTUCE SALAD Look lettuce over carefully, wash and crisp. Lay it in a deep dish with sliced cucumbers. Serve with boiled dressing or French dressing. Cress may be served m the same way. NUT SALAD Take equal portions of English walnuts, hickory nuts and pecan meats. Add twice as much chopped lerj as nut meats. Pour over all a good salad dressing and serve at once on lettuce leaxe.. LOBSIPER SALAD