Trinity cook book

One good-sized chicken, or one pint of chicken, cut with sharp scissors into small pieces. The same quantity of pecans (or English walnuts or almonds, but pecans are best), broken into small pieces. Stir into this the following cream dressing: One-fourth pound of butter, melt, and stir in two tablespoonfuls of sifted flour and let brown slightly, then pour in one pint of rich milk and stir until it thickens. Season to taste with pepper, salt and parsley. Use enough of this dressing to moisten the chicken and nuts thoroughly but do not get it too soft. Spread between thin slices of bread and cut in any desired shape. This makes enough to serve thirty people. TOMATO ASPIC SANDWICHES Make some tomato aspic with gelatine and strained tomato juice. Make like any ordinary gelatine using the juice of the tomato, salted to taste and lemon juice if liked, with a pinch of sugar. Pour into a square mould that has been dipped into cold water and let harden. When ready to use, cut into squares; cut the squares into slices and place between thin slices of bread which have been spread with mayonnaise instead of butter. Trim into shape and serve very cold. HAM AND CHICKEN SANDWICHES One-half cupful of cold ham, one-half cupful of cold chicken or veal, one teaspoonful of celery salt, one-half teaspoonful of paprika, one pimento, four tablespoonfuls of mayonnaise dressing. Grind the meats and pimentoes and mix thoroughly. Make sandwiches in the usual way with lettuce leaves between. CELERY SANDWICHES Chop crisp celery very fine and mix with salad dressing. Spread one piece of bread with butter, the other with a thin layer of the mixture. With a sharp knife split open the round stems of celery tips and put them between the bread, so that the tips will just show on the edges. Tie with narrow lightgreen ribbon. ( 78 ) FOUNTAIN DRUG COMPANY 300-302 Grandin Road, Virginia Heights Phone 2793 Roanoke, Virginia CANDIES "A little taffy now and then Is relished by the best of men." CHOCOLATE FUDGE One-half pound of chocolate, one scant cup of karo syrup, four cups of sugar, one scant cup of milk, one-eighth teaspoon of salt, one tablespoon of vanilla, one tablespoon of butter. Grate chocolate and add all ingredients except the vanilla. Cook slowly stirring occasionally, cook until it makes a soft ball in cold water. Remove from fire, add vanilla and beat until thick. Pour at once into well-greased pan. — MRS. T. B. KEMPER. UNCOOKED FONDANT One-fourth pound of butter, one pound of sugar, work together, white of one egg, beaten stiff, add together, use cherries, coloring or any shape desired. Cover with chocolate. — MRS. SCHWINGER. ORANGE AND COCOANUT CANDY Two cups of granulated sugar, the rind and half the juice of one orange, and enough cold water to thoroughly moisten the sugar. Let this come to a boil then add one half a cup of grated cocoanut. Boil until it stiffens in cold water, take from fire and set pan in cold water until it becomes thick. Pour on plates and cut in squares. — MRS. SCHWINGER. BROWN SUGAR CANDY