The 1923 Purity Flour Cookbook offered several recipes to be used during the observance of the season of Lent.
“Lent is a 40-day season of prayer, fasting and alms-giving, beginning on Ash Wednesday and ending at sundown on Holy Thursday.”
This week’s recipes are three from the Purity Flour book.
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Cheese Omelet
- 3 eggs
- 1 oz. butter
- salt and pepper
- 1 tbsp. grated parmesan or Gruyere
- a little mustard
Add the grated cheese and mustard to the beaten egg yolks. Add stiffly beaten egg whites and salt and pepper.
Melt butter in hot pan and pour in egg mixture. Cook until set and eggs are slightly dry. A little milk may be added if some is still available. Carefully fold in half and then in half again. Transfer to plates and sprinkle some more cheese on top. Serve while warm. The inside of the omelet should be soft and creamy.
• • •
Macaroni With Tomatoes
- 1 tsp. minced onion
- 1 tbsp. bacon fat
- 1 tbsp. Purity flour
- 1 1/2 cupsful stewed tomatoes
- 1/2 tsp. salt
- 1 pint boiled macaroni
Cook the onion in the fat until slightly browned. Add the flour and gradually the broken up tomatoes and salt to make a sauce.
Stir in the macaroni and heat through.
One-half cup of grated cheese is a pleasant and nutritious addition.
• • •
Fried Hominy
Take any remains of cold hominy porridge and cut in slices about 1 inch thickness.
Flour slices well on both sides. Make some butter or clarified fat very hot in a frying pan. Put in a few slices of hominy at a time and fry until nicely browned on both sides.
Drain well on paper and serve very hot.
Fried hominy may be served as a separate course or as an accompaniment to kidneys or fish. The slices may be egged and bread-crumbed if preferred.
Joyce Walter can be reached at ronjoy@sasktel.net
