Cfhe PURITY CK BOK

and simmer until meat falls off
bones. Remove bones. Lay a few
slices of egg, boiled hard on bottom
of mould and arrange pieces of fowl
over them. Boil shank of veal to a
jelly, strain, and add liquid to
chicken broth. Season and_ boil
down until enough remains to cover
chicken. Place in refrigerator until
set. Turn out on platter and garnish
with parsley.

220 CHICKEN CROQUETTES

Season 2 cups chopped cooked
chicken or veal with /4 teaspoon
onion, 1 teaspoon lemon juice and
lf teaspoon salt. Add white sauce
made by blending 4 tablespoons
Purity Flour with 2 teaspoons but-
ter. Add 14 teaspoon each of salt
and celery salt, 4g teaspoon pepper,
a few grains of cayenne pepper and
1 cup of milk. Cook until thick.
Cool; shape into pyramids or cylin-
ders; roll in crumbs, then in egg and
in crumbs again. Fry in deep fat
until golden brown; drain. Garnish
with parsley and serve.

221 ROAST GOOSE

Singe, dress and scrub goose
with warm water and soap. Wash
thoroughly in cold water. Wipe dry.
Fill with potato stuffing or poultry
bread dressing, sprinkle with salt
and pepper and tie in shape. Place
on rack in roasting pan; pour 1 cup
boiling water and 1 teaspoon salt
into pan. Cover tightly and cook in
hot oven of 475 degrees for 15 min-
utes; then reduce temperature to
375 degrees and cook until tender,
allowing 20 minutes per pound.

Baste often, adding more hot water
if necessary. Serve with browned
apples or applesauce.

NotEe:—Pour grease off goose
after 1144 hours’ cooking.

222 POTATO STUFFING

2 cups hot mashed potatoes
1144 cups bread crumbs

114 tablespoons chopped onion
14 cup butter, melted

| teaspoon salt

| teaspoon sage

I egg
Method:—Combine _ ingredients,
mix thoroughly and beat until light.

223 BROWNED APPLES

Pare 6 small apples and brown in
1 tablespoon each of butter and
sugar. Add enough gravy off goose
to barely cover. Simmer until apples
are tender. Remove apples and boil
gravy to a glaze. Roll apples in it.
Serve.

224 APPLE SAUCE

Quarter and core 12 tart cooking
apples. Steam until tender, then
add 4 tablespoons sugar and a little
salt. (Do not make it too sweet—if
apples are not very sour, add the
juice of 4 lemon). ~

225 ROAST DUCK

Singe, dress and scrub duck with
warm water and soap; wash thor-
oughly in cold water. Wipe dry.
Fill with potato stuffing or poultry
bread dressing. Season with salt and
pepper. Tie securely and place on
rack in roasting pan. Place strips
of bacon over breast and pour into
pan 1 cup boiling water and 1 tea-

PURITY FLOUR

~ BEST FOR ALL YOUR BAKING +