Trinity cook book

and season to taste. Soak the gelatine for ten minutes in the cold stock or stock and cream, then heat to boiling point and, when the gelatine is dissolved, strain it over the chicken. Add the yolk of the egg lightly beaten, then the white beaten to a stiff froth. When partly cooled turn into a mould and put aside till very cold and set. Unmould and cut in thin slices. SWEETBREADS a la NEWBURG One pair of sweetbreads, three level tablespoons butter, one cup thin cream, two egg yolks, two tablespoons sherry, salt and pepper to taste. Parboil the sweetbreads in slightly salted water, cut them in cubes and cool. Melt the butter, put in the cubes and cook gently for five minutes. Add the cream and simmer five minutes longer; then put in the well-beaten yolks of the eggs and cook till they thicken, being very careful that the sauce does not curdle. Season to taste, and add the wine just before serving. This may be served on toast. BEEF CAKES One-fourth pound very lean round steak, salt and pepper, toast. Cut the meat into strips, remove every particle of fat, and scrape the pulp from the fibre of the meat. Season lightly, remembering that the palate is more sensitive to seasoning in sickness than in health. Form into very small balls or cakes, and broil about two minutes. Serve on rounds of buttered or dry toast. SCRAPED BEEF SANDWICHES One-fourth pound very lean steak, plain or buttered bread or toast, salt and pepper. Remove all fat, cut the meat into strips, scrape the pulp from the fibre, and season. Spread on thin slices of bread or toast, buttered or plain; cover with another slice, and cut into small strips. Roanoke Storage & Transfer Corp, 100 Second Street, S. E. MOVING <tff\^ oae^faiJ^^ CRATING SHIPPING STORAGE mim Phone 1148 HAY RIDES PICNICS AND LONG DISTANCE ^•O DO ^ HAULING WM. H. COLEMAN, Mgr. Pool Car Distribution Piano Boxes, Phonograph Boxes, Barrels and Packing Cases for Sale ( 107 ) METROPOLITAN THE HIGHEST GRADE FLOUR In our modern plant, equipped with all of the latest improvements, with the use of intricate Machinery for thoroughly cleaning the Wheat and delicate white silk cloth for sifting. We separate a small percentage of the finest part of the flour which we put into METRO- POLITAN. This is in comparison, like pouring the Cream off the top of a bottle of milk. METROPOLITAN is the very Cream of the Wheat. SOLD BY ALL GROCERS. ROANOKE CITY MILLS DEPARTMENT STORE Roanoke, Virginia WHERE DOLLARS HAVE MORE SENSE 15 Stores in Virginia and Carolinas Bake wilh Confidence pqsn BAKING SODA Assures Success ( 108 ) CARVING Three things are essential to good carving: first, a knowledge of the anatomy of the fish, fowl or joint to be served; second, a sharp carving knife; and, third, an acquaintance with the choice portions of the particular dish which is to be served. FISH In serving fish be careful not to break the flakes. With such fish as haddock, cod, flounder, etc., run the knife down the full length of the back fin to separate the flesh from the bone. Portions can be then divided easily. With salmon be sure to serve a little of the thick and a little of the thin flesh to each person. The middle of a fish is usually the choicest in flavor, the tail part the most insipid.