C/he PURITY CHK BOK

232 RABBIT PIE

1 rabbit

Purity Flour

| cup minced onions

| cup minced celery

2 tablespoons shortening

Rabbit stock

Mace, salt, pepper
Purity Biscuit Dough

Method:—Skin, dress and wash
rabbit. Cut into pieces and boil until
tender in salted water, to which has
been added 1 tablespoon vinegar;
then drain, roll in flour and brown
with onions and celery in melted
shortening in frying pan. Cover
with stock, season with salt, pepper
and mace. Pour into well-greased
baking dish and cover with biscuit

dough (see Recipe No. 43). Bake in
hot oven of 450 degrees for 20 to
25 minutes.

233 PIGEON PIE

Dress and wash pigeons. Split
down back and follow same method

as for chicken pie.

234 STEWED PIGEON

Dress and wash pigeons, split
down back, and cover with boiling
water; add 2 or 3 slices of salt pork,
1 small onion, salt and pepper and
simmer until tender. Remove from
pot. Thicken gravy with browned
Purity Flour, and pour over pigeons
when serving.

PURITY FLOUR

~ BEST FOR ALL YOUR BAKING =<