C/he PURITY C@K BOK

VEGETABLE SAUCES

680 WHITE SAUCE

114 tablespoons butter

2 tablespoons Purity Flour
14 teaspoon salt

14 teaspoon white pepper

| cup milk

Method:—Melt butter; blend in
flour and seasonings; add milk
gradually. Bring to boiling point,
stirring constantly to avoid lump-
ing, and cook until thick.

Notre:—}4 cup each of vegetable
stock and milk may be used instead
of 1 cup milk.

681 CHEESE SAUCE

Add Y¥@ cup grated cheese to
White Sauce.

682 PARSLEY SAUCE

Add 4 tablespoons parsley chop-
ped finely, to White Sauce.

MEAT SAUCES

683 SPANISH SAUCE

2 tablespoons butter or shortening
114 tablespoons chopped onion

2 tablespoons Purity Flour

Few grains black or cayenne pepper
V6 teaspoon salt

| cup strained tomato juice

3 tablespoons chopped cooked ham

3 tablespoons chopped cooked celery
2 tablespoons chopped cooked carrots

Method:—Melt shortening or but-
ter, add onion and fry until light
brown; add flour and seasonings;
mix well. Add tomato juice and
bring slowly to boiling point, stir-
ring constantly. Add ham, celery
and carrots. Serve with roast beef
or beefsteak.

684 MUSTARD MEAT SAUCE

| tablespoon butter

1 tablespoon Purity Flour

| cup soup stock

14 teaspoon salt

2 tablespoons prepared mustard

Method:—Melt butter and add
flour; add stock, gradually. Season
and cook for 5 minutes, stirring
constantly.

685 HORSERADISH SAUCE

1g cup grated horseradish

1144 cups milk

3 tablespoons fine cracker crunabs
2 tablespoons butter

14 teaspoon salt

Few grains cayenne

Method:—Drain liquid from
horseradish; add milk and crumbs
to horseradish and cook in double
boiler 20 minutes; then add butter
and seasonings. Serve with boiled

beef.
686 CRANBERRY SAUCE

3 cups cranberries
144 cups white sugar
| cup boiling water

PURITY FLOUR

~~ BEST FOR ALL YOUR BAKING +