The Memorial Hall cook book

Warm and butter muffin tins. Into each put 1 tsp. soft bread crumbs, add a dessertsp. milk, then drop an egg in carefully. Season with salt, pepper and paprika. Moisten with another dessertsp. milk, dot with butter, and sprinkle with bread crumbs and grated cheese. Bake in moderate oven 10 min., loosen edges, turn on hot platter and garnish. — Mrs. John R. Howarth. Scrambled Eggs Put piece of butter in pan; when hot, put in 6 unbeaten eggs, with Vz cup cream. When formed, stir with fork till done. Serve hot. — Mrs. C. R. Brumpield. Souffled Eggs Beat 4 egg whites stiff, and add % tsp. salt. Arrange on 4 circular pieces of toast, depressing each center, into which slip a yolk. Sprinkle with salt and grated cheese and bake till slightly browned. — Mrs. John R. Howarth. AMERICAN LEGION AUXILIARY OF LIBERTY POST No. 308 MEETS THIRD TUESDAY EACH MONTH J. DYRE MOYER, York Road, Willow Grove All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 1 03 Salmon Croquettes Melt 1 tblsp. of butter over fire, add 1 tblsp. flour and mix well. Add % cup cold milk slowly; stir until thick and smooth. Add Vi tsp. salt and dash of pepper and boil 2 minutes. Let cool, then stir into a can of salmon. Add a beaten egg, enough cracker crumbs to shape into cakes, and fry. — Mrs. Horace L. Houpt. Salmon Loaf Mix 1 can salmon, % cup milk, 2 eggs (with juice of a lemon beaten in), 1 tblsp. butter, 1 tsp. salt, and % tsp. pepper, and put in a dish in layers, sprinkling each layer with cracker crumbs (use % cup in all). Steam 1 hr., and serve with cream sauce. — Mrs. H. R. Johnson. Salmon Turbot Season a can of salmon (retaining the juice), with salt and pepper. Make a dressing of 1 pt. milk, a large lump of butter mixed with enough flour to make a half-cupful, and 2 well-beaten eggs. Cook thick, pour over the salmon, sprinkle with crumbs, and bake in moderate oven about 20 minutes. — Mrs. John S. Mason. Baked Shad Rub the cleaned fish well with salt. Moisten crumbled bread slightly with stock or water, add butter (size of walnut), some thyme SATISFACTION Satisfactory recipes need satisfactory utensils to get satisfactory results. S. & C. kitchen and cooking utensils are always satisfactory and bring satisfactory results. Your kitchen needs are supplied satisfactorily by SO PAINT AND • OC HARDWARE CO. York Road at West Avenue JENKINTOWN DELIVERY— PHONE OGONTZ 981-W 5. & C — Service and Courtesy We insure titles to real estate Jenkintown Bank and Trust Company salt and pepper. Mix well, stuff into shad, and sew. Place fish upright in pan, propping with meat skewers, and add a little milk and butter for basting.— Mrs. Wm. E. Robinson. Baked Shad Stuff the shad with bread crumbs mixed with melted butter, a little minced onion, and salt and pepper. Pour over it a cupful of salted boiling water containing 2 tblsps. butter. Sprinkle with flour, and bake in steady oven about 45 minutes, basting every 10 minutes. If a sauce is desired, thicken the drippings with 2 tblsps. browned wet flour, and cook smooth. Add a cup of boiling water, juice of 1 lemon, 1 tblsp. good table sauce, and 1 tsp. kitchen bouquet. Strain, if necessary. — Mrs. J. Dyke Moyer. Deviled Clams