Trinity cook book

Put a few slices of toast in a baking dish or on a meat platter. Hard boil six eggs. Make a cream sauce and chop into it fine the whites of the eggs. Pour over the toast and grate the yolks on top. Put in the oven to heat before serving but do not brown. It should puff up very light. Garnish with parsley. For the cream sauce, use one tablespoon of butter, one tablespoon of flour and one cup of cream, for a thin sauce. If you wish it thickened, use two tablespoons of flour. Season with salt and pepper. SOUFFLE Four eggs beaten separately, one cup of milk, warmed, one tablespoon of butter melted in the milk, thicken with one tablespoon of flour dissolved in a little of the cold milk, pour the hot milk over it and stir in the eggs. Pour at once into a hot greased skillet and bake in a quick oven until set. Turn out on a hot platter and serve at once. CREAMED EGGS AND PIMENTOES Six hard-boiled eggs cut in slices, one cup of cream sauce, one pimento chopped, one tablespoon of chopped celery tops or parsley, one-half teaspoon of salt and a dash of pepper. Add the chopped pimento, parsley and seasoning to the sauce and last lay in very carefully the slices of eggs. Cook until the ingredients are thoroughly heated, lift out carefully and serve on buttered toast or toasted crackers. Cream Sauce: Put one tablespoon of butter and one tablespoon of flour in a saucepan and rub together until smooth, then add one cup of milk and stir until it reaches the boiling point or is creamy. Take from fire and add onehalf teaspoon of salt and a dash of pepper. A GOOD PLAIN OMELET Break six eggs into a bowl; beat them until well mixed but not very light; add six tablespoons of warm water, a very little pepper, one tablespoon of chopped parsley, one teaspoon of melted butter. Put one level tablespoon of butter or lard in a perfectly smooth, shallow frying-pan; when it has melted, not browned, turn in the egg mixture, and sprinkle over it a level teaspoon of salt. Stand the pan over the fire and as soon as the egg congeals in the bottom of the pan lift the omelet with a spatula or limber knife and let the soft portion run underneath; shake the pan to keep the omelet loose, lifting it until the omelet is set. Then fold over the side next to the handle of the pan and turn out on a heated platter. Garnish with green peas. BREAD CRUMB OMELET Take three-fourths of a cup of bread crumbs and fill the cup with milk. Let this soak while you beat three eggs, the yolks and whites separately; the whites quite stiff. With a fork, hold back the crumbs while you drain off the surplus milk, then beat the bread crumbs and yolks together, with salt to taste, then fold in the whites. Have some butter in a hot pan in the stove, pour in the mixture, cover with a pie plate, and let stand over the fire for one minute, then set on back of stove, still covered, and let stand for twenty minutes, when it should puff up very light. Remove with a cake turner to a hot dish and fold over. This will not fall or get tough by standing and will serve four people. ( 12 ) GLOVER CREAMERY COMPANY MILK— BUTTER— ICE CREAM Phone 361 VEGETABLES "We are yours in the garden." SPINACH WITH SCRAMBLED EGG