Trinity cook book

One large can of lobster, one pint of cream, butter the size of an egg, three hard boiled eggs, three tablespoons of sifted flour, one teaspoon of salt, one teaspoon of dry mustard, one-fourth teaspoon of black pepper, a pinch of cayenne, one and one-half cups of cooking sherry. Chop the whites of the eggs and add to the lobster; cream yolks with flour and add pepper, salt, mustard and butter. Heat cream in double boiler, and add lobster and yolks. Let thicken, add sherry just before serving. Serve hot in large or individual dishes or on toast. STUFFED PEPPERS Use peppers of medium size, cut off the tops and remove the seeds and white membrane. Put them into boiling water for five minutes, then drain and make a filling as follows: Pour two tablespoons of melted butter over a cup of fine bread crumbs; add a beaten egg, one-half teaspoon of salt, one cup of finely chopped cold meat, and moisten with stock or water. Fill the peppers, rounding the filling on top, not packing it, but putting it in loosely. Sprinkle grated crumbs and bits of butter over' the top and put in a pan with about one-half inch of water in bottom of pan. Bake in moderate oven about one-half hour, basting the peppers (not the filling) several times. Remove carefully to platter for serving. This dressing will fill six mediumsized peppers. CHICKEN PATTIES Line deep patty pans with pastry, or cut it in circular pieces, fit on deep inverted gem pans, press lightly, prick well and bake in hot oven until delicately browned. Remove from the pans, fill with creamed chicken and garnish with parsley. The cases may be made in advance and reheated for serving. Creamed Chicken: Melt three level tablespoons of butter, add flour and a half level tablespoons of flour, and when blended pour on gradually, stirring well, three-fourths cup each chicken stock and cream or milk. Season with one-half teaspoon salt, one-fourth teaspoon of celery salt and a few grains of cayenne; then add two scant cups of cold chicken cut in one-third inch cubes. For a change, before filling, roll the edges of the cases in the slightly ( 6 ) AKMHTOH CO* "THE PRICE IS THE THING" beaten white of an egg, then in finely chopped parsley, making an attractive moss-like edge. For variety, dip some in egg and then in finely chopped nuts, a mixture of almonds and English walnuts being good. The dipping may have to be repeated several times, until a thick edge is formed, and should be done after the cases have been reheated. Creamed oysters or salmon are nice served in the cases dipped in parsley or finely chopped bleached celery tips. STUFFED ORANGES Remove enough of the top from oranges to enable you to scoop out the pulp. Chop oranges, grape-fruit, candied ginger and Malaga grapes together add a few brandied figs and sweeten to taste, place in the orange rinds and thoroughly chill. Serve as first course either for breakfast or luncheon. HAM CROQUETTES One and one-half cups of grated ham, one cup of bread crumbs, two cups of hot mashed potatoes, one large spoonful of melted butter, three hardboiled eggs, a little red pepper and salt. Mix ham, eggs and all together and add two spoonfuls of tomato catsup. Form croquettes by filling a small cornucopia full of the mixture and turn out on dish. Roll in egg and bread crumbs and fry a nice brown. JELLIED APPLES