The PURITY CaDk BaDK

made by stirring 2. tablespoons
Purity Flour into butter after
chicken has been removed from pan
and gradually adding 2 cups milk,
stirring continuously.

215 CHICKEN PIE

Singe, dress and wash chicken;
cut in pieces; cover with boiling
water, add seasoning, boil 5 minutes
then simmer until tender. Remove
chicken, boil stock down to 3 cups
and thicken with 4 tablespoons
Purity Flour. Arrange pieces of
chicken in deep baking dish and add
thickened stock. Cool slightly and
cover with Purity Flaky Pastry
(see Recipe No. 469). Bake in hot
oven of 425 degrees for 15 minutes.

216 CHICKEN FRICASSEE

| chicken (at least | year old)
Purity Flour

Butter

1% teaspoon celery salt

lf teaspoon pepper
| teaspoon lemon juice
| cup cream

| egg

Method:—Singe, dress and wash
chicken. Cut into pieces and wipe
each piece with damp cloth; sprinkle
with salt and pepper. Roll in flour
and brown in butter. Cover with
boiling water and simmer for 40
minutes. Remove chicken and re-
duce stock to 2 cups. Melt 1 table-
spoon butter; add 2 tablespoons
flour, and seasonings; gradually add
broth and lemon juice, stirring con-
stantly, and cook until smooth. Add
cream scalded and pour slowly over
well-beaten egg. Arrange chicken

on hot platter and pour hot sauce
over it. Garnish with toast points.

217 CHICKEN CURRY

Singe, dress, wash and cut up
chicken. Wipe each piece with damp
cloth. Sprinkle with salt and pepper,
roll in Purity Flour and brown in
butter. Cover with boiling water
and simmer for 40 minutes. Remove
chicken and brown in frying pan in
which an onion has been fried. Place
on platter. Stir 2 tablespoons Purity
Flour and 1 teaspoon curry in butter
in which chicken has been fried; add
chicken stock, salt and pepper.
Serve with boiled rice. (Veal, lamb
or any other delicacy may be pre-
pared by same method as Chicken
Curry).

218 CHICKEN A LA KING

4 tablespoons butter

3 tablespoons minced green peppers
3 tablespoons Purity Flour

1 tablespoon minced pimento

34 teaspoon salt

2 cups thin cream

14 can mushrooms

21% cups diced chicken

Method:—Melt butter, cook pep-
pers in it until soft. Stir in flour,
pimento and salt and gradually add
cream, stirring constantly. When
boiling, set over hot water and add
chicken and mushrooms. Serve in

Patty Shells (see Recipe No. 472).

219 JELLIED CHICKEN

1 chicken (at least | year old)
Salt and pepper to taste
| shank of veal

Method:—Singe, dress and wash
chicken. Cut into pieces and cover
with water. Add salt and pepper

PURITY FLOUR

~*~ BEST FOR ALL YOUR BAKING +