Trinity cook book

_i\f [Decorative elements/header] [Decorative elements/borders] Phone 1707 STAPLE AND FANCY GROCERIES FRUITS AND SOFT DRINKS OF ALL KINDS CIGARETTES, CIGARS and TOBACCOS FRANK HANNAH Corner Jefferson and Walnut Street, S. W. Phone 678 ( 102 ) OATMEAL GRUEL One cup water or milk, one-fourth level teaspoon salt, two level tablespoons oatmeal or rolled oats. Have the water or milk actively boiling, shake the oats into it and cook fifteen minutes. Then place over hot water (a double boiler is best) and cook one hour. If the gruel is made with milk add the salt just before serving; with water, it may be put in earlier. Strain if desired to remove the particles of oats. CORN MEAL GRUEL One and one-half cups water, two level tablespoons corn meal, one-third level teaspoon salt. Have the water salted and actively boiling, shake the meal gently into it and cook twenty minutes, stirring constantly; then turn the whole into a double boiler and cook two hours. Strain if desired. ARROWROOT GRUEL One level tablespoon arrowroot, one cup milk, one-fourth level teaspoon salt, two tablespoons brandy or wine, a very little sugar if desired. Mix the arrowroot smoothly with a little of the milk, heat the remainder and, when boiling, put in the arrowroot and cook gently for ten minutes; add salt and sugar and, at the moment of serving, the brandy or wine. Arrowroot contains little nutriment, but is useful as a vehicle for the serving of stimulants. IRISH MOSS One small handful Irish moss, three cups milk, one level tablespoon sugar, one-third teaspoon vanilla or other flavoring. Wash and pick over the moss carefully, add it to the milk in a saucepan, and simmer the two till the moss begins to dissolve. A double boiler is preferable as it prevents too rapid cooking. In about twenty minutes, if the moss is dissolving, strain through cheese cloth, add sugar and flavoring, and turn into wet moulds or cups to cool. Serve with cream and sugar. SAVORY CUSTARD One cup beef tea or good stock (chicken or beef), two eggs, one-sixth level teaspoon salt, pepper. Beat the eggs till light but not foamy; add salt, and pepper if not objected to. Have the beef tea or stock hot and pour it over the eggs. Strain into greased cups or small moulds, and cover each with greased paper. Stand the moulds in a vessel of hot water and cook gently, either in the oven or over the fire, till the custard is set. As soon as a knife blade inserted in the custard comes out clean (not milky looking) remove from the fire. Unmould and serve hot or cold. Do not let the water surrounding the moulds boil or the custard will be honeycombed and less digestible. ( 103 ) OUR MILK IS RICH AND PURE ALSO ICE CREAM Roanoke Dairy and Ice Cream Co. Telephone 1089 HEAIROIA COAL AND GAS RANGES General House Furnishings White Frost Refrigerators Vest Furniture Co. 109 West Campbell Ave. Phone 128- J J. E. HOWELL PLUMBING AND HEATING 315 Randolph Street Telephone 1065 ( 104 ) PUFFED EGG