GJhe PURITY CaDK BADK

Gueremaps

190 BREADED LAMB CHOPS

2 tablespoons butter

4 tablespoons Purity Flour
14 teaspoon salt

Few grains cayenne

| cup milk

14 cup chopped ham

6 lamb chops

Egg crumbs

Method:—Make thick white sauce
by melting butter, blending in flour

and seasonings and adding milk
gradually. Bring to boiling point,
stirring constantly, and cook until
thick; add ham and cool. Trim fat
from chops and pan-broil or fry;
season and cool. Cover with layer
of sauce. When set, dip in crumbs,
in beaten egg, and in crumbs again;
brown in deep fat. Garnish with
parsley and serve with tomato
sauce (see Recipe No. 688).

191 ROAST PORK

Trim and wipe meat. If used with
skin on, score it in inch squares,
taking care to cut only through skin.
Make a cut just below the knuckle
with a boning knife. Slide the knife
up along the bone and turn outward,
making a half-dozen cuts two-thirds
of the way to the skin; fill cuts with
dressing. Sprinkle with salt and pep-
per, place on rack in roasting pan
and dredge with Purity Flour. Half
an hour before serving sprinkle with
1 tablespoon cracker crumbs season-
ed with pepper, salt and sage. Serve
with apple sauce (See Recipe No.
294),

Dressing

| sour apple

| small onion

2 egg yolks

2 tablespoons butter

| cup grated bread crumbs
6 sage leaves

| teaspoon salt

14 teaspoon pepper

Method:—Chop apple and onion.
Melt butter, add crumbs, rubbing
them hard to distribute butter even-
ly. Add seasonings, apple and onion,
and beaten egg yolks; mix thorough-

ly.
192 ROAST SPARERIBS

Choose a long piece of sparerib.
Wipe carefully and sprinkle with a
little salt and pepper. Place a small
piece of sparerib on bottom of bak-
ing pan and form a roll around it,
using the large piece of sparerib.
Fill cavity in centre with dressing.
Bake in moderate oven of 375
degrees for about 1/4 hours. |

193 BAKED PORK TENDERLOIN

4 large pork tenderloins
2 tablespoons butter

1 cup boiling water

| teaspoon salt

14 teaspoon pepper
| teaspoon poultry seasoning
| cup cracker crumbs

V6 |b. fat pork

Method:—Wipe tenderloins with
damp cloth. With sharp knife make
deep pocket lengthwise in each

tenderloin (laying tenderloin flat on
table and making incision along
the side). Melt butter in water, add
seasonings and cracker crumbs,

PURITY FLOUR

~~ BEST FOR ALL YOUR BAKING +