» w 1 1 MHB ^ ; ■ TIB 3R' k H I n ■T . -gp p \ BUILDING MATERIAL HIGH GRADE MILL WORK A SPECIALTY EXCHANGE LUMBER COMPANY A Corporation ROANOKE, VIRGINIA • Phones 661-662 Valeteria System of Pressing We Specialize in all the Latest Shades of Dyeing KLENSALL CLEANING AND DYE WORKS, Inc. j (Settpral GUpanmg and Sgmrj 806 Franklin Road Roanoke, Virginia Crmttp Cook Poofe "What have we here? Such hints of cheer as sets one's lips to smacking ; Then buy a book to give your cook, And bills of fare both rich and rare You never will be lacking." „I„1„I„I„^„I,^■I„I„I„^■^.^.^.I„^»^„^.^.^»lM^MIM|»^.I»^..I..^.^..I..^■■I■.I■■^.^■■^■^.^■■^■■^■^.^■■^■^■■^. FOREWORD The following recipes have been compiled through the combined efforts of the Ladies' Aux- iliary of Woman's Missionary Society of Trinity M. E. Church, South, of Roanoke, Va. The recipes found herein have been selected with great care and it is hoped that they may prove helpful. We wish to take this opportunity to express our sincere appreciation of the services rendered by our many friends who have so kindly contributed re- cipes and other assistance in compiling this work. We are especially grateful to the ADVERTISERS in this book without whose co-operation this publi- cation would not have been possible and we heartily recommend their products as the best and hope you will find it convenient to mention the advertise- ments when making your purchases. CONTENTS Page Soups 3 Oysters 5 Entrees 6 Cheese and Egg- Dishes 9 Vegetables 13 Meats 15 Breads 19 Salads 24 Salad Dressings 31 Pies 34 Puddings and Sauces 39 Sauces 43 Pickles and Sauces 45 Cakes 49 Small Cakes 62 Cake Fillings 66 Desserts 68 Frozen Desserts 68 Canning and Preserving 72 Chafing Dish Dainties v 74 Sandwiches 77 Candies 79 Beverages 83 Miscellaneous 87 Preserves and Marmalade 93 Definition of Terms Used in Cookery 95 Recipes for the Sick 97 Carving 109 HOME OF GOOD PAINTS ROANOKE PAINT AND GLASS GO. W. D. EQUI, Proprietor 104 Church Avenue, West Roanoke, Va. SOUPS "A health to the girl that can dance like a dream, And the girl that can pound the piano; A health to the girl that can write verse by the ream, Or toys with high C in soprano; To the girl that can talk, and the girl that does not; To the saint and the sweet little sinner, But here's to the cleverest girl of the lot, The girl that can cook a good dinner." CREAM OF TOMATO SOUP One and one-half cups of milk, one and one-half cups of tomato juice, three tablespoons of flour, three tablespoons of butter, one-fourth teaspoon of salt, one-fourth teaspoon of pepper, one-fourth teaspoon of soda. Melt butter, stir in flour, add tomato juice, stirring constantly, add soda, thin milk and seasoning, stirring all the time. — MRS. W. T. DENT. CRAB SOUP Let 2 pints of milk come to boil. Take meat from 6 crabs. 1 heaping tablespoonful of butter, salt and pepper to taste. 1 tablespoonful of mustard, add to milk, boil and thicken with flour and crackers, add 2 hard boiled eggs. Pour soup over a sliced lemon. — MRS. L. B. FOWLER. CLEARING OF SOUP STOCK To one quart of soup stock add the slightly beaten white of an egg. Heat with constant stirring until the boiling point is reached and cook until the stock appears clear. Strain through double cheese cloth.

AI-modernized reading of the original text

» w 1 1 MHB ^ ; ■ TIB 3R' k H I n ■T . -gp p \ BUILDING MATERIAL HIGH GRADE MILL WORK A SPECIALTY EXCHANGE LUMBER COMPANY A Corporation ROANOKE, VIRGINIA • Phones 661-662 Valeteria System of Pressing We Specialize in all the Latest Shades of Dyeing KLENSALL CLEANING AND DYE WORKS, Inc. j (Settpral GUpanmg and Sgmrj 806 Franklin Road Roanoke, Virginia Trinity Cook Book "What have we here? Such hints of cheer as sets one's lips to smacking ; Then buy a book to give your cook, And bills of fare both rich and rare You never will be lacking." „I„1„I„I„^„I,^■I„I„I„^■^.^.^.I„^»^„^.^.^»lM^MIM|»^.I»^..I..^.^..I..^■■I■.I■■^.^■■^■^.^■■^■■^■^.^■■^■^■■^. FOREWORD The following recipes have been compiled through the combined efforts of the Ladies' Auxiliary of Woman's Missionary Society of Trinity M. E. Church, South, of Roanoke, Va. The recipes found herein have been selected with great care and it is hoped that they may prove helpful. We wish to take this opportunity to express our sincere appreciation of the services rendered by our many friends who have so kindly contributed recipes and other assistance in compiling this work. We are especially grateful to the ADVERTISERS in this book without whose co-operation this publication would not have been possible and we heartily recommend their products as the best and hope you will find it convenient to mention the advertisements when making your purchases. CONTENTS Page Soups 3 Oysters 5 Entrees 6 Cheese and Egg- Dishes 9 Vegetables 13 Meats 15 Breads 19 Salads 24 Salad Dressings 31 Pies 34 Puddings and Sauces 39 Sauces 43 Pickles and Sauces 45 Cakes 49 Small Cakes 62 Cake Fillings 66 Desserts 68 Frozen Desserts 68 Canning and Preserving 72 Chafing Dish Dainties v 74 Sandwiches 77 Candies 79 Beverages 83 Miscellaneous 87 Preserves and Marmalade 93 Definition of Terms Used in Cookery 95 Recipes for the Sick 97 Carving 109 HOME OF GOOD PAINTS ROANOKE PAINT AND GLASS GO. W. D. EQUI, Proprietor 104 Church Avenue, West Roanoke, Va. SOUPS "A health to the girl that can dance like a dream, And the girl that can pound the piano; A health to the girl that can write verse by the ream, Or toys with high C in soprano; To the girl that can talk, and the girl that does not; To the saint and the sweet little sinner, But here's to the cleverest girl of the lot, The girl that can cook a good dinner." CREAM OF TOMATO SOUP One and one-half cups of milk, one and one-half cups of tomato juice, three tablespoons of flour, three tablespoons of butter, one-fourth teaspoon of salt, one-fourth teaspoon of pepper, one-fourth teaspoon of soda. Melt butter, stir in flour, add tomato juice, stirring constantly, add soda, thin milk and seasoning, stirring all the time. — MRS. W. T. DENT. CRAB SOUP Let 2 pints of milk come to boil. Take meat from 6 crabs. 1 heaping tablespoonful of butter, salt and pepper to taste. 1 tablespoonful of mustard, add to milk, boil and thicken with flour and crackers, add 2 hard boiled eggs. Pour soup over a sliced lemon. — MRS. L. B. FOWLER. CLEARING OF SOUP STOCK To one quart of soup stock add the slightly beaten white of an egg. Heat with constant stirring until the boiling point is reached and cook until the stock appears clear. Strain through double cheese cloth.

Trinity cook book