Trinity cook book

One quart of flour, one teaspoon of salt, rounding teaspoon of soda, two heaping teaspoons of cream of tartar, rounding tablespoon of lard, sweet milk to make a soft dough. —KATHLEEN CRAIG (Age 8) ( 22 ) WALTER C. MICHAEL AND SON Bakers of the ORIGINAL MICHAEL BREAD Ask your grocer, phone 507, or stop delivery truck at your door PLAIN CORN BREAD One pint good buttermilk, one teaspoon salt, two-thirds teaspoon Crystal soda, all dissolved in milk, two level tablespoons grease (bacon drippings is quite as good as lard), use enough meal to make a dough barely stiff enough to handle. Make with the hands into small pones and put into a greased pan. Place on rack of stove so tops of pones will brown quickly, then set at bottom of oven until done. VIRGINIA CORN BREAD Three cups white corn meal, one cup flour, teaspoon of sugar, one teaspoon of salt, two heaping teaspoons of baking powder, one tablespoon of lard, three cups of milk and three eggs. Sift together the flour, corn meal, sugar, salt and baking powder; rub in the lard cold, add the eggs well beaten and then the milk. Mix into a moderately stiff batter; pour into well-greased shallow pans, and bake thirty or forty minutes. ( 23 ) WE DO PLEATING SHIELDS DRY GLEANING CO., Inc. New Home 711-713 Franklin Road, Roanoke, Va Phone 727 SALADS 'Bestrewed with lettuce and cool salad herbs." FROZEN TOMATO SALAD One can of tomatoes, one cup vinegar, enough sugar to "twang" out, Salt and pepper. Mix, pour in can, pack in ice and salt and let stand for four hours. Remove from can by dipping in hot water. Slice and serve on lettuce hearts with Gelfand's mayonnaise dressing. —MRS. RUSSELLB J. WATSON. FAIRY FRUIT SALAD One medium sized can of sliced pineapple cut in small pieces, three large bananas cut same as pineapple, one pound of malaga grapes seeded and cut in small pieces. DRESSING FOR FAIRY FRUIT SALAD Prepare by cooking in double boiler. Three tablespoons of butter, two tablespoons of sugar, three egg yolks well beaten. Cook till thick, then add the juice of one small lemon, pinch of salt and paprika. Cook till thick, remove from fire to cool, when ready to serve add one-half pint of whipped cream to dressing and mix with fruit. — MRS. NORA N. WOOD. FROZEN FRUIT SALAD One can of white cherries, one bottle of maraschino cherries, one can of apricots, one can of peaches, one can of sliced pineapple, one can of shredded pineapple, three large bananas, one can of bartlet pears. Cut fruit in small pieces, add one and one-half pints of Gelfand's mayonnaise. Put in freezer and pack well with ice and salt, leave about three hours. —MRS. NORA N. WOOD. GINGER ALE SALAD Dissolve one package of gelatine in cold water to soften, then add one quart of boiling water, one cup of sugar and three small bottles of gingerale. ( 24 ) PRESCRIPTION SPECIALISTS McGEE'S PHARMACY Corner Campbell Avenue and Henry Street After this begins to congeal add one bunch of celery cut in small pieces, one cup of nuts, one small bottle of olives sliced, one bottle of maraschino cherries and one can of pineapple cut in small pieces. Put this in individual molds. When ready to use turn out on lettuce leaves and serve with Gelfand's mayonnaise dressing. — MRS. W. H. GILES. FROZEN FRUIT SALAD