C/he PURITY C@DK BOK

Method:—Broil lamb chop, fry
bacon and sausage. Cut potato into
lf inch strips, making them as uni-
form as possible in size and length;
soak in cold or ice water % to 1
hour; drain thoroughly and fry in
deep hot fat until delicate brown.
Drain on unglazed paper and
sprinkle with salt. Place chop in
centre of individual serving platter,
lay bacon and sausage across the
chop, flank with tomato and potato
and garnish with water cress.

617 CURRIED RICE

1 cup brown or uncoated rice

114 teaspoons salt

4 tablespoons butter

| teaspoon curry powder (more if desired)

Method: — Boil rice rapidly in
salted water; drain and dry in oven
or steam it. Add butter and curry
powder creamed together, stirring
lightly with a fork. Serve hot.

618 SHRIMP CROQUETTES

To 2 cups boiled rice, add 1 can
of shrimps, 1 tablespoon each of
diced green pepper and onion, and
1 egg. Season with salt and pepper
and mix thoroughly. Mould and
roll in crumbs. Fry in deep fat and
serve with creamed mushrooms.
This is equally good made with
Tuna fish, lobster or salmon.

619 TUNA FISH A LA KING

4 tablespoons butter

2 tablespoons green pepper (minced)
114 cups diced mushrooms

3 tablespoons Purity Flour

| teaspoon salt

Few grains paprika

2 cups rich milk

21% cups Tuna fish, flaked coarsely

Method:—Melt butter and cook
green pepper and mushrooms in it
until tender. Stir in flour, salt and
paprika and cook until frothy. Add
milk gradually, stirring constantly
until boiling point has been reached,
then add fish. Serve very hot in
Patty Shells (see Recipe No. 472)
or on buttered toast.

620 TUNA FISH AND

SPAGHETTI

1 onion, chopped finely

4 stalks celery, chopped finely

| green pepper, cooked in 2 tablespoons
butter

| package spaghetti, cooked

1 large tin tomatoes

1 tablespoon white sugar

Pepper to taste

| large tin Tuna fish

Method:—Combine all ingredi-
ents but Tuna fish and heat
thoroughly. Add Tuna fish just in
time to heat through before serving.

621 SALMON CUTLETS

| lb. tin salmon

2 cups mashed potatoes

Y% teaspoon salt

14 teaspoon pepper

2 eggs

Dried bread crumbs

| cup canned peas

2 cups medium thick white sauce

PURITY FLOUR

~ BEST FOR ALL YOUR BAKING +