Trinity cook book

All measurements level full. One egg weighs two ounces; six whites, six ounces. Two cupfuls lard make one pound. Two cupfuls butter make one pound. Four cupfuls pastry flour make one pound. Three and seven-eights cupfuls entire wheat flour make one pound. Four and one-half cupfuls Graham flour make one pound. Four and one-third cupfuls coffee make one pound. Two cupfuls granulated sugar make one pound. Two and two-thirds cornmeal make one pound. Two and two-thirds sugar make one pound. Two cupfuls chopped meat make one pound. One and seven-eights cupfuls rice make one pound. Two cupfuls raisins (packed), make one pound. ( 90 ) TRADE WITH JAMISON And Bank the Difference — 56 Stores for Your Convenience A STORE IN EVERY NEIGHBORHOOD Two and one-quarter cupfuls currants make one pound. Two cupfuls stale bread crumbs make one pound. Eight large eggs make one pound. Two teaspoonfuls butter make one ounce. Four teaspoonfuls flour make one ounce. Six tablespoonfuls baking powder make half ounce. Three teaspoonfuls make one tablespoonful. Fourteen tablespoonfuls liquid make one cupful. Sixteen tablespoonfuls dry ingredients make one cupful. TO BUTTER CRUMBS Use four tablespoonfuls melted butter to one cupful of crumbs. Melt the butter in a sauce pan, stir in the crumbs lightly with a fork and continue stirring until well mixed. HELPFUL HINTS Try using grapefruit juice when making mayonnaise. It is a good change. Heat your knife before cutting sandwich bread. Cocoanut is much easier prepared if allowed to become almost hot in the oven before breaking it. Keep a bottle of plain tincture of iron on your medicine shelf. This is excellent for painting burns. A little sugar added to oil mayonnaise improves the flavor. Cake frosting can be made better if the egg whites are not beaten. Simply pour the hot syrup over the plain whites. When baking fruit or loaf cakes, a pan of water placed inside the oven will provide proper moisture. To soften the hands, for entire bath, use corn-meal instead of soap. Salt and vinegar used together will polish brass and copper so that they shine like new. ( 91 ) SUBSTITUTE FOR WHIPPED CREAM One heaping tablespoonful flour, two tablespoonfuls butter, one cupful sweet milk, three egg whites, three heaping tablespoonfuls Franklin sugar, pinch of salt. Blend flour and butter. Stir till smooth. Add milk, beat eggs, sugar and salt. Put in whites after taken from stove. SALTED ALMONDS Blanch almonds by putting into boiling water for a few minutes. Remove almonds, dry well and brown in heated olive oil or butter on top of stove or in oven. Take from fire when very light brown, as they continue to color after removing from pan. Drain well on brown paper and sprinkle with salt. Do not try to brown meringue in a scorching hot oven. A moderate oven is better as it does not cause the meringue to fall or to become tough. LUNCHEON DISH Take thin slices of stale bread which has been mixed with cream or butter. Put slices together (cheese side in) roll in cornmeal or flour and fry in any fat. Lay on platter and cover with scrambled eggs. Serve very hot. —MRS. W. H. CARROLL. TO KEEP SAUSAGE To keep sausage, grind and season as usual, pack in stone jars and cook inside of stove for three hours. When cool cover securely and put away. Will keep until summer. —MISS ANNA COOPER.