Two slices of stale bread toasted, one cup boiling water, one-sixth level teaspoon salt✪ Toast Water. Toast the bread till golden brown and dry all through, or dry it in a moderately hot oven till golden brown and crisp. Pour the boiling water over it and add the salt; cover and set aside till cool. Strain, and serve hot or cold. Some add milk, cream and sugar, and serve hot in place of tea or coffee. ( 97 ) WOMAN, THE ECONOMIST Though men may not admit it, women are instinctive economists. They know values. A man in shopping is likely to buy quickly. A woman takes her time and compares prices. In the end she gets what she wants for the least money. This store's popularity with women is the result of its ability to satisfy their demands for good value. (boiimlteMni!Sa»hft. Roanoke, Virginia R UN IGHT TO EED'S PHARMACY 1216 Jefferson Street FLAVORING — EXTRACTS — SPICES Call 1589 and Answer Your Doorbell Household Goods Moved, Stored and Packed Carefully Heavy Hauling and Moving Pianos, Organs and Safes a Specialty EXCELSIOR, BOXES AND BARRELS FOR SALE PITZER TRANSFER CORPORATION Office, 600 Commerce Street, S. W. Phones : Office 209— Freight Station 769— Coal Yard 299 ( 98 ) EGGNOG One egg, two-thirds cup milk, one level tablespoon sugar, one tablespoon rum or brandy, pinch of salt✪ Eggnog. Separate the white from the yolk of the egg, beat the latter and add sugar, salt and milk. Stir in the rum or brandy and beat, and add the white of stiffly beaten egg at the last moment before serv- ing. Junket Eggnog One egg, one cup milk, two level teaspoons sugar, one-fourth junket tablet, two teaspoons wine✪ Junket Eggnog. Separate the white from the yolk of the egg; add the sugar and wine to the yolk, then blend with the white. Have the milk lukewarm, add the egg mixture to it and immediately stir in the junket dissolved in a teaspoon of cold water. Pour at once into small glasses and grate a little nutmeg or cinnamon over the top. As soon as set put on ice to chill. ALBUMENIZED MILK One egg white, one-fourth cup lime water, one cup milk✪ Albumenized Milk. Mix all ingred- ients, place in a shaker or covered jar and shake well. Strain and serve at once, plain or sweetened as preferred. TO STERILIZE MILK Pour fresh milk into small bottles, filling them almost full. Put absorb- ent cotton in the necks instead of corks✪ To Sterilize Milk, and place the bottles in a saucepan containing sufficient cold water to almost fill the pan; bring nearly to boiling point and let the bottles remain in the water fifteen minutes. Then remove and cool. WINE WHEY One cup milk, one-half cup sherry or port wine✪ Wine Whey. Boil the milk, add the wine and remove from the fire at once. Let stand till the curd is separated from the whey, then strain through a fine cloth and serve as it is, or reheat. ACID PHOSPHATE WHEY One cup hot milk, two teaspoons sugar, one teaspoon Horsford's Acid Phosphate✪ Acid Phosphate Whey. Heat the milk in a small saucepan over hot water or in a double boiler; add the Acid Phosphate and cook, without stirring, until the whey separates. Strain through cheese cloth and add the sugar. If more acid is desired, add two or three drops of Horsford's Acid Phosphate. Serve hot or cold. ( 99 ) ASK FOR SALEM ICE CREAM IT SPEAKS FOR ITSELF SALEM CREAMERY PHONE 163— SALEM INSURE THE FLAVOR OF YOUR DESSERTS WITH SAUER'S VANILLA 32 Other Flavors and Spices "BEST BY EVERY TEST"

AI-modernized reading of the original text

Two slices of stale bread toasted, one cup boiling water, one-sixth level teaspoon salt. Toast the bread till golden brown and dry all through, or dry it in a moderately hot oven till golden brown and crisp. Pour the boiling water over it and add the salt; cover and set aside till cool. Strain, and serve hot or cold. Some add milk, cream and sugar, and serve hot in place of tea or coffee. ( 97 ) WOMAN, THE ECONOMIST Though men may not admit it, women are instinctive economists. They know values. A man in shopping is likely to buy quickly. A woman takes her time and compares prices. In the end she gets what she wants for the least money. This store's popularity with women is the result of its ability to satisfy their demands for good value. [Illegible or corrupted text] Roanoke, Virginia R UN IGHT TO EED'S PHARMACY 1216 Jefferson Street FLAVORING — EXTRACTS — SPICES Call 1589 and Answer Your Doorbell Household Goods Moved, Stored and Packed Carefully Heavy Hauling and Moving Pianos, Organs and Safes a Specialty EXCELSIOR, BOXES AND BARRELS FOR SALE PITZER TRANSFER CORPORATION Office, 600 Commerce Street, S. W. Phones : Office 209— Freight Station 769— Coal Yard 299 ( 98 ) EGGNOG One egg, two-thirds cup milk, one level tablespoon sugar, one tablespoon rum or brandy, pinch of salt. Separate the white from the yolk of the egg, beat the latter and add sugar, salt and milk. Stir in the rum or brandy and beat, and add the white of stiffly beaten egg at the last moment before serving. Junket Eggnog One egg, one cup milk, two level teaspoons sugar, one-fourth junket tablet, two teaspoons wine. Separate the white from the yolk of the egg; add the sugar and wine to the yolk, then blend with the white. Have the milk lukewarm, add the egg mixture to it and immediately stir in the junket dissolved in a teaspoon of cold water. Pour at once into small glasses and grate a little nutmeg or cinnamon over the top. As soon as set put on ice to chill. ALBUMENIZED MILK One egg white, one-fourth cup lime water, one cup milk. Mix all ingredients, place in a shaker or covered jar and shake well. Strain and serve at once, plain or sweetened as preferred. TO STERILIZE MILK Pour fresh milk into small bottles, filling them almost full. Put absorbent cotton in the necks instead of corks, and place the bottles in a saucepan containing sufficient cold water to almost fill the pan; bring nearly to boiling point and let the bottles remain in the water fifteen minutes. Then remove and cool. WINE WHEY One cup milk, one-half cup sherry or port wine. Boil the milk, add the wine and remove from the fire at once. Let stand till the curd is separated from the whey, then strain through a fine cloth and serve as it is, or reheat. ACID PHOSPHATE WHEY One cup hot milk, two teaspoons sugar, one teaspoon Horsford's Acid Phosphate. Heat the milk in a small saucepan over hot water or in a double boiler; add the Acid Phosphate and cook, without stirring, until the whey separates. Strain through cheese cloth and add the sugar. If more acid is desired, add two or three drops of Horsford's Acid Phosphate. Serve hot or cold. ( 99 ) ASK FOR SALEM ICE CREAM IT SPEAKS FOR ITSELF SALEM CREAMERY PHONE 163— SALEM INSURE THE FLAVOR OF YOUR DESSERTS WITH SAUER'S VANILLA 32 Other Flavors and Spices "BEST BY EVERY TEST"

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Toast WaterEggnogJunket EggnogAlbumenized MilkTo Sterilize MilkWine WheyAcid Phosphate Whey

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