C/he PURITY CQDK BGDK

Method:—Pick over cranberries,
wash and place in saucepan, add
sugar and water. Cover and boil
10 minutes. (Care must be taken
that cranberries do not boil over.)
Skim and cool.

687 HOLLANDAISE SAUCE

3 tablespoons butter

2 egg yolks

Few grains cayenne

14 teaspoon salt

1g cup boiling water

1 tablespoon lemon juice

Method:—Cream butter, add
beaten egg yolks, seasonings and
water; simmer in double boiler until
thick, stirring constantly. Remove
from heat, and add lemon juice.
Serve at once.

NotrEe:—If mixture curdles, add
1 tablespoon cream and beat thor-
oughly.

688 TOMATO SAUCE

2 cups tomatoes
1 onion
14 teaspoon salt

14 teaspoon pepper
| tablespoon butter
1 tablespoon Purity Flour

Method:—Simmer tomatoes,
onion, salt and pepper. Strain
through sieve; add butter and flour
mixed with a little water. Cook
until smooth.

689 MINT SAUCE

14 cup water

lf cup vinegar
2 tablespoons white sugar
\4 cup mint leaves, finely chopped

Method:—Mix water, vinegar and
sugar and heat until sugar is dis-
solved; pour over mint, and let
stand at least 30 minutes.

FISH SAUCES

690 WHITE FISH SAUCE

1 cup fish stock

VY cup milk

| bay leaf

Slice of onion

3 tablespoons butter

6 tablespoons Purity Flour
Salt and pepper to taste
Lemon juice

Method:—Boil stock, milk, bay
leaf and onion for 5 minutes. Melt
butter in saucepan, add flour and
stir over fire for a few minutes (do
not brown). Gradually add stock
and milk, and simmer for 10

minutes, stirring constantly. Strain,
add seasonings and a few drops
lemon juice. |

691 OYSTER SAUCE

Add 1% cup oyster juice to 1 cup
White Fish Sauce and bring to boil-
ing point; remove from heat and add
6 oysters, blanched and quartered.

692 CAPER SAUCE
Add 4% cup capers to White Fish

Sauce.

PURITY FLOUR

+ BEST FOR ALL YOUR BAKING *