Trinity cook book

From the stem end of large, smooth tomatoes cut a piece the size of a silver dollar and with a spoon scoop out as much pulp as possible without injuring the shape, invert and drain. Mix one cup of bread crumbs, with a cup of finely chopped cold meat, add a teaspoon of salt, a teaspoon of chopped onion (if liked), a dash of pepper, two tablespoons of melted butter and some of the tomato pulp. Into each tomato before stuffing sprinkle a pinch of salt and sugar; fill with the dressing, arrange in a baking pan, put a small piece of butter on each and cover the top with grated bread crumbs. Bake about twenty minutes. When done slide the cake turner under the tomatoes and lift carefully to a platter. Garnish with parsley and serve. ( 14 ) TURNER & TURNER 131 West Campbell Avenue Roanoke, Virginia REAL ESTATE AND INSURANCE OF ALL KINDS MEATS "There's no want of meat, sir. Portly and curious viands are prepared to please all kinds of appetite." CHICKEN A LA KING 2 heaping cupfuls chicken meat or roast pork, 5 tablespoonfuls olive oil, 3 tablespoonfuls chopped pimentoes, 6 tablespoonfuls chopped green peppers, 1 tablespoonful capers, 1 can or 1% cupfuls fresh mushrooms, % teaspoonful salt, 3 cupfuls rich cream, 2YZ tablespoonfuls flour, 1 tablespoonful butter, 2 egg-yolks. Cook mushrooms five minutes in the olive oil, then add the mixture to the chicken, capers, peppers, and pimentoes, and add a dash of paprika and salt. Prepare a white sauce of the butter, flour, and cream (milk may be used), beating the two egg-yolks and pouring the sauce into them when it is done. Add the chicken mixture, heat thoroughly, and serve on diamondshaped slices or buttered toast. —MRS. C. C. JACOBS. SWISS STEAK (In Casserole) 1% pounds of round steak, 1 onion, 1 cup boiling water, 1 small carrot, flour, salt, fat, paprika, flour. Pound into the steak as much flour as it will hold, sear in hot fat, add the onion and carrot. Place in the Casserole with salt, paprika and boiling water until tender. — MRS. W. H. CARROLL. LAMB (In Casserole) Cut two pounds of lamb shoulder in pieces to serve. Brown an onion in a skillet. Remove the onion and brown the lamb in the grease in which the onion was cooked. Place in casserole, season and dredge with flour. Slice two small onions, four carrots and place in dish with meat, potatoes can be added if you wish. Place enough water in casserole to fill one-half way up and bake slowly for two hours. —MRS. C. H. HAGENBECH. CHICKEN BAKED IN CREAM Disjoint chicken as for stewing. Lay the pieces in a shallow pan and dredge with flour. Season well with salt and pepper. Pour over the meat sweet cream or milk in proportion of one cup to one medium sized chicken. Baste occasionally with the liquor formed in the pan. Bake slowly. Old as well as young chicken are delicious this way. — Mrs. C. H. HAGENBECH. BAKED HASH Chop fine one pint of cold beef and put in a frying pan, add one cup of stale bread crumbs, one tablespoon of butter and one-half teaspoon of salt, ( 15 ) pepper to taste, add sufficient gravy or hot water to moisten but not too wet. Mix well and pour into a well-greased baking dish, cover with grated crumbs and bake twenty minutes in a hot oven. BEEF HASH