C/he PURITY CaDk BAK

Method:—Slice liver 14-inch thick.
Roll slices in flour sifted with salt.
Fry bacon until crisp, then arrange
on platter and keep hot. Fry liver
in bacon fat for 5 to 10 minutes,
turning frequently. Arrange in
centre of platter with bacon. (Pre-
pared by same method, calves’ liver
and bacon may be broiled for same
length of time.)

Calf and chicken livers are very
tender and should be cooked
quickly, either by pan or oven
broiling, or frying. Beef, pork and
lamb livers are just as delicious, but
being less tender should be cooked
more slowly and for a longer time,
as in braising, stewing or baking.
Liver needs only to be wiped with a
damp cloth before using. With
- heavier livers remove outer skin
and any large veins. Beef, pork and
lamb livers are made more tender
if soaked overnight, or several hours
before cooking, in mixture of 3
parts of vinegar and 1 of olive oil.

187 STUFFED LIVER ROLLS

114 lbs. thinly sliced calves’ liver

1% teaspoon each, salt and pepper

4 cups soft bread crumbs

114 cups drained crushed pineapple
114 tablespoons minced green pepper
1 small onion, minced

% cup pineapple juice

Method:—Scald liver with boiling
water; dry with towel. Sprinkle
with salt and pepper. Combine
crumbs, pineapple, green pepper,
onion and pineapple juice, and
spread on slices of liver. Roll each
one up and fasten with toothpick.

Fry in hot fat until brown, add 2
cups boiling water and simmer until ©
tender. Serve with gravy made from
liquid and dressing that remain in
pan.

188 BROILED SWEETBREADS

Parboil sweetbreads and _ split
crosswise, sprinkle with salt and
pepper. Broil under gas flame, or
fry in hot, greased frying pan for 5
minutes. Brush with butter and gar-
nish with slices of lemon and parsley.

189 ROAST LEG OF LAMB

Remove thick skin, wipe meat,
place on rack in roasting pan,
dredge with Purity Flour, and place
in hot oven. Sear on all sides, then
reduce heat. Add 1 cup boiling |
water, baste every 15 minutes with
liquid in pan. Season when half-
cooked. Serve with brown gravy
and mint sauce or currant jelly.

Leg of lamb may be _ boned,
stuffed and roasted, using the fol-
lowing dressing:

Dressing

2 cups stale bread crumbs

14 cup melted butter

| tablespoon green pepper, chopped fine
(optional

14 teaspoon each, salt and pepper

| tablespoon chopped parsley

| teaspoon onion pulp

| teaspoon poultry seasoning

Method:—Mix together and press
into opening left by removal of bone
from lamb; sew cut edges of meat
together with strong, double thread,
and roast.

PURITY FLOUR

~ BEST FOR ALL YOUR BAKING +