C/he PURITY Cak BaDK

210 STUFFING FOR BONED

TURKEY
1 cup soft bread crumbs
2 cups milk
2 eggs

| tablespoon butter

14 cup chopped pimentos

Y% teaspoon salt

4 teaspoon paprika

3 cups cooked diced chicken or veal
Y cup cooked peas

Method:—Combine in order
given; mix thoroughly.

This may be used as chicken or
veal loaf by pressing mixture into
greased loaf pan. Bake in moderate
oven of 325 degrees for 40 minutes.
Serve hot or cold.

211 ESCALLOPED TURKEY

Left-over turkey stuffing
Left-over turkey

2 tablespoons Purity Flour
6 tablespoons butter

| cup milk

2 eggs

| teaspoon salt

14 lb. mushrooms

14 cup bread crumbs

Method:—Arrange layer of cold
stuffing in bottom of casserole and
place turkey, cut into medium-sized
pieces, on top. Blend flour with 2
tablespoons butter; add milk and
cook until thick. Pour over well-
beaten eggs and add % teaspoon
salt. Pour sauce over turkey and
cover with mushrooms, prepared as
follows: Peel and chop mushrooms
and cook in 2 tablespoons butter
until tender; then combine with
bread crumbs and remainder of
butter and salt. Bake in hot oven of
400 degrees for 30 minutes.

PURITY FLOUR

212 ROAST CHICKEN

Singe, dress (reserving giblets for
gravy) and wash chicken. Wipe with
damp cloth. Pull skin of neck back
and cut off neck close to body (skin
will turn back and keep in the stuff-
ing). Cut off tips of wings. Fill
chicken with Poultry Bread Dress-
ing. Sew up opening, then tie into
shape with wings and legs close to
body. Rub entire surface with salt,
brush with melted butter and dredge
with Purity Flour. Place in roasting
pan in hot oven of 475 degrees for
10 to 15 minutes. Add 1 cup water,
then reduce temperature to 375
degrees and cook until tender, allow-
ing 15 to 20 minutes per pound.
Baste with fat in pan every 20 min-
utes, adding more water if necessary.

213 POULTRY BREAD DRESSING

1 small onion

3 tablespoons butter
3 cups bread crumbs
| teaspoon salt

14 teaspoon pepper

| teaspoon poultry seasoning
Method:—Slice onion and fry in

butter until a delicate brown. Add

bread crumbs, salt, pepper and

poultry seasoning; mix well.

214 FRIED CHICKEN

Select young chicken (24% to 3
Ibs.). Singe, dress and cut in suitable
pieces for frying. Wash and drain
but do not dry. Dredge with Purity
Flour and seasonings. Cook chicken
slowly in butter in covered frying
pan until tender and well browned.

May be served with milk gravy

~*~ BEST FOR ALL YOUR BAKING «+