Trinity cook book

One quart of oysters, one pint of milk, one tablespoonful of butter, pepper and salt to taste. Let milk come to a boil, then add slowly oysters with their liquor, then the butter, pepper and salt. Let cook only until edges of oysters begin to curl, then serve at once. Long boiling of either milk or oysters will spoil the stew. Catsup or sauce may be added if desired. ( 74 ) jfyjiCjia&e Bottled by NU GRAPE BOTTLING CO. 705 2nd Ave., N. W. Phone 5527 CREAMED CELERY Make cream sauce as per recipe. Have prepared and in cold water one bunch of celery, chopped fine, stir into sauce, cook until tender, over hot water pan. Serve on hot toast or crackers. CREAMED ASPARAGUS One can of asparagus tips, one pint rich milk, one tablespoonful of swansdown flour, one-half cupful of butter, salt to taste. Make cream sauce, stir in asparagus, bring to the boil. Serve on buttered toast. EGGS SCRAMBLED WITH OLIVES Five eggs, one tablespoonful of butter, one-fourth cupful of milk, one cupful of olives, chopped fine, seasoning. Beat eggs, add milk, place in blazer, stir until firm, extinguish flame, add olives and serve at once. CREAMED CHICKEN Two cupfuls of cold chicken, chopped fine, one cupful of chicken stock, one cupful of sweet milk, two tablespoonsful of butter (more if stock is omitted), one tablespoonful of swansdown flour, salt and pepper. Make a cream sauce, add the stock, stir until smooth, then add chicken, salt and pepper. Cook three minutes longer and serve. If desired add three-fourths cupful of chopped pimentoes at the last. SALMON Salmon may be cooked with creamed sauce, or it may be simply seasoned with lemon juice and salt, heated in butter, and served on toasted crackers. DRIED BEEF WITH CREAM SAUCE One-half pound of dried beef, two tablespoonsful of butter, one-half pint of milk, one tablespoonful of swansdown flour, one egg. Melt butter in blazer, add beef. Fry until brown, then add milk. Cream flour with a little cold milk, then stir it in. Add beaten egg, stirring constantly. Serve on toast. ( 75 ) WELCH RAREBIT One-half pound of cheese, one tablespoon of butter, beer or ale, salt, red pepper, mustard and sauce to taste. Have cheese cut in as fine pieces as possible. Melt butter in blazer, over hot water pan. Stir in cheese very slowly, a little at a time. If added too fast it will lump or curdle. When cheese is all added, stirring constantly, pour in ale very slowly, until of the desired consistency. Too much at once will curdle it. If it is too thin cook a little longer, but it must be stirred from start to finish. When thick enough, add seasoning as desired, pour over crackers and serve at once. SCOTCH WOODCOCK