Trinity cook book

One egg, pinch of salt. Separate the yolk from the white of the egg and beat the latter to a stiff froth, adding the salt. Turn into a cup and place in a steamer or vessel containing enough water to come halfway up the sides of the cup. Steam three minutes and if at the end of that time it is puffy looking, drop the unbroken yolk into the centre of the white, replace the cover of the pan and cook till the yolk is nearly set. Serve in the cup in, which it is cooked. CUSTARD SOUFFLE Two level teaspoons butter, one level tablespoon flour, one-third cup milk, one egg, one tablespoon sugar. Melt the butter, add the flour and blend smoothly without browning. Pour in the milk and cook three minutes after boiling point is reached. Separate the white from the yolk of the egg and beat each. Pour hot mixture (let it cool a little) over the yolk, put in the sugar and fold in gently the stiffly-beaten white. Turn into two greased cups and bake in a steady oven till firm — about fifteen minutes. Serve at once with or without sauce. EGG CREAM Two eggs, two level tablespoons sugar, Grated rind and juice of half a lemon, two tablespoons water. Separate the whites and yolks of the eggs, and beat the yolks with the sugar till well blended; add the lemon juice, rind and water, and cook in a double boiler, stirring constantly till the mixture begins to thicken. Add whites of eggs beaten till thick, and cook till the mixture resembles thick cream. Cool, and serve in small individual cups or glasses. DAINTY PUDDING Thin slices of stale bread without crust, fresh, hot stewed fruit sweetened to taste, custard or cream. Cut the bread into pieces about three inches long and an inch wide. Line a cup with the pieces fitted closely together; fill with hot, deep-colored fruit, and place more bread over the top. Place a plate over the pudding, put a weight on the plate, and set aside till cold. Turn out, and serve with cream or custard. TAPIOCA JELLY One-third cup tapioca, one and one-half cups water, one-third cup sugar, juice and grated rind of half a lemon, two tablespoons sherry or one of brandy. Have the water at the boiling point in a double boiler, shake in the tapioca gently and cook for one hour; strain if desired clear, or the tapioca can be left in. Add the sugar, lemon juice and rind, and when cool, the wine or brandy. CHICKEN CHARTREUSE One cup cold cooked chicken, salt, pepper and a little grated lemon rind, one egg, one cup chicken stock, or half stock and half cream, two level tablespoons granulated gelatine. Mince the chicken finely, pass through a sieve ( 105 ) HOME BAKERY Home of Blue Ribbon Bread and Famous Pies and Cakes SALES AT EVERY GROCERY 708-710 Center Avenue, N. W. Phone 2560 Have that Old Mattress Renovated $4.50 to $9.00 ALL WORK GUARANTEED Called for and Delivered Same Day If Wanted STEIFEL MATTRESS COMPANY, Inc. 602 Shenandoah Avenue, N. W. Phone 4159 Jbr Economical Transportation ROANOKE MOTOR CO., Inc. 345 Campbell Avenue, W., Roanoke, Va. Phone 198 ( 106 )