Trinity cook book

They Have Won 17 Highest Awards for Their PURITY— STRENGTH—FINE FLAVOR Try Sauer's Sherry and Rum Flavors and O-RUM-O THE C. F. SAUER COMPANY Richmond, Virginia NOLAND COMPANY, Inc. General Office, Newport News, Va. WHOLESALE PLUMBING, HEATING AND MILL SUPPLIES Show Rooms, 11-13 Salem Avenue, Roanoke, Va. Call and make PERSONAL Selection of Plumbing Fixtures and Heating System for your home ( 100 ) BEEF AND SAGO BROTH One-half pound round steak or shin of beef, one pint water, three level teaspoons sago, one egg yolk, salt. Cut the beef into small pieces, add the water and let stand for half an hour; then cook in a double boiler two hours; strain, and press as much as possible of the meat pulp through a sieve. Add the sago, return to the saucepan and cook half an hour longer. Season and pour the broth over the yolk of the egg which has been lightly beaten. Serve at once. INVALID'S TEA One level teaspoon tea, one cup scalded milk, sugar to taste. Bring the milk quickly to the scalding point and pour it over the tea. Let the two infuse four minutes, strain, and serve with or without sugar. Tea made by this method nourishes as well as stimulates. CLAM BROTH Six clams in shells, one and one-half cups water, one-half level teaspoon butter, if allowed. Scrub the shells and put them in a sauce pan with one cup of water. Cook till the shells open, remove the clams, chop and return them to the saucepan with the water. Cook ten minutes, strain, and add the remaining water if necessary to reduce the strength of the broth. Season and serve. BEEF JUICE One-half pound top round of beef, pinch of salt. Broil the meat for about two minutes to "start" the juice, then press all the liquid from it with a meat press or an old-fashioned wooden lemon squeezer. Turn into a warm cup, or colored glass to disguise the color; add salt to taste, and serve. As this will not keep it must be prepared fresh for each serving. BEEF TEA One-half pound round steak, one-half pint water, one-third level teaspoon salt. •Cut the meat in small pieces, the smaller it is cut the more easily it will give off its juices, or scrape it from the fibre. Add the cold water and stand aside for half an hour. Then place in a Mason jar, cover and stand in a saucepan of cold water; let it heat slowly to about 140 degrees and cook two hours; strain and season. It is better to have the jar raised from the bottom of the saucepan, that it may not come in too close contact with the heat of the range. Beef tea may be served hot, frozen, or in the form of a jelly, the latter consistency being obtained by the addition of one scant teaspoon of granulated gelatine soaked five minutes in a tablespoon of cold water and added to the beef tea as soon as the latter is strained. Stand in a cool place until set. ( 101 ) Take That Hill in High and Enjoy the Thrill of Air Coasting in a GARDNER— Eight in Line 14 BODY STYLES— Open or Closed Models TEMPLE-PHELPS MOTOR CO., Inc. F. L. Temple, President Phone 1125 115-119 E. Salem Avenue flg^^—, • | Cook With If] ®%sm | [ GAS | CLEAN E" CONVFTsJTFWT |_i \^VylN V Hi IN 1H. IN X | ECONOMICAL f Roanoke Gas Light Co, 110 Church Avenue, West