C/he PURITY CHK BAK

Bring quantity of water up to 1
quart; boil 5 minutes, then cook at
lower temperature until meat is
tender. Add potatoes, carrots, tur-
nips and onion 1 hour before meat
is cooked, and 15 minutes before
serving add dumplings.

177 DUMPLINGS

2 cups Purity Flour
3 teaspoons baking powder
1% teaspoon salt

7% cup milk

Method:—Sift flour with baking
powder and salt. Add milk, mix
thoroughly, drop from tablespoon
into stew and cook for 15 minutes.

178 CORNED BEEF

Wipe meat, roll and tie in shape.
Place in kettle and cover with cold
water. Bring to boiling point, boil
5 minutes and remove scum; then
reduce heat and simmer 3 or 4 hours
or until tender. Serve either hot or
cold. If to be pressed, cool slightly
in water in which it is cooked.
Place in meat press or in bowl or
crock, cover and weight down and
let stand until cold.

179 NEW ENGLAND BOILED
DINNER

4 lbs. corned beef brisket
6 medium sized carrots
Salt to taste

1 yellow turnip

1 small cabbage

6 medium-sized potatoes

Method:—Cover meat with cold
water, bring to boiling point; then
lower heat and simmer gently for 3
hours or until tender. About 1 hour

before meat is cooked, skim it free
of fat and add salt, carrots, halved
turnip, quartered cabbage and pota-
toes. |

180 BOILED TONGUE

Wash tongue thoroughly, trim
the root, place in kettle and cover
with cold water; heat to boiling
point, boil 5 minutes and remove
scum. Reduce heat and simmer 3 or
4 hours or until tender. Cool slightly
in water in which it was cooked,
then lift out and remove skin. Cool
and slice thinly.

181 STEAK AND KIDNEY PIE

Wipe meat and cut in 1-inch
pieces, cover bone and coarser pieces
with cold water; let stand % hour,
then bring to boiling point. Season
meat with salt and pepper and roll
in Purity Flour. Fry out pieces of
fat in frying pan and brown the
floured meat in fat. Add meat to
stock, reheat and simmer until
tender. Add 1 small onion, if de-
sired. Soak, trim and parboil kid-
neys, drain and cut into pieces,
season; roll in Purity Flour, brown
in hot fat and add to meat and
stock. When tender, thicken with
Purity Flour (21% tablespoons flour
to 1 cup stock) mixed to a paste
with cold water. Season and turn
into baking dish, cover with pastry
or rich biscuit dough and bake in
hot oven of 450 degrees until golden
brown.

PURITY FLOUR

~~ BEST FOR ALL YOUR BAKING «+