The Memorial Hall cook book

Phone, Tioga 9095 Send for Booklet Simply add water and sugar to the KNOX ACIDULATED package. Then add 3 tblsps. vinegar, 3 tblsps. cream, a half-tsp. sugar, and salt and pepper to taste. Cook till smooth and pour over beets. — Contributed. Butter-steamed Cabbage Crisp, tender, thinly-cut cabbage is required. Place in a tightlycovered pot with a large lump of butter, and cook very slowly on the back of the stove, shaking often, or turning quickly. A little salt may be necessary. — A. L. M. Whipped Cream Cabbage Wash a small, tender cabbage well, cut into narrow strips, and then into inch-long pieces. Let lie in iced water at least an hour before serving, then drain and dry it well, sprinkle lightly with salt, and stir it into a pint of cream that has been whipped very stiff. Turn and toss until thoroughly coated, and serve at once, with crackers and cheese. — Mrs. J. Dyre Moyer. Corn Fritters To the beaten yolks of 3 eggs add 1 pt. of green corn (grated or scraped), a little salt and 1 cupful milk. Add enough flour to form a good batter, with 1 tsp. Rumford baking powder. Beat very hard, then stir in the beaten whites, and drop the batter, by large spoonfuls, into hot lard, frying light brown on both sides. — Mrs. Edgar M. Davenport. BUILD WITH LUMBER Chas. F. Felin & Co. INCORPORATED LUMBER MILLWORK STAIRWORK York Road and Butler Street PHILADELPHIA For Dainty Delicious Desserts use KNOX GELATINE. Cole Slaw Sprinkle 1 qt. of cut cabbage with % tsp. salt and 1 tblsp. sugar. Mix one beaten egg, % cup vinegar, % oz. mustard and 1 tsp. cornstarch and cook until thick, then stir into cabbage well. — Mrs. Evan T. Kimbel. Corn Pudding Six ears of corn, grated, (or 1 can), 2 tblsps. flour, % tsp. Rumford baking powder, % tsp. salt, 1 tblsp. sugar, 3 eggs, (beat separately, and add whites last) , large piece of butter. Add enough milk to make a thin batter, and bake until firm on top. — Mrs. W. S. Gilbert. Baked Egg Plant Parboil eggplant, cool and cut in half. Scoop out center, chop fine, and season with salt, pepper and butter. Add 1 egg and cup bread crumbs, mix well, stuff into the shells, cover with crumbs, and bake Vz hr. Slice and serve hot. — Mrs. S. M. Whittaker. Baked Onions Boil medium-sized onions 15 minutes. Drain well, arrange in a buttered baking dish, sprinkle with salt and pepper, and pour over them this sauce: Stir 2 tblsps. flour into 2 tblsps. heated, bubbling butter. Mix well. Add a cupful of heated milk gradually, and beat to a smooth cream. Season with salt and white pepper, and add a beaten egg. Top the dish with fine bread crumbs and bake, covered, 20 minutes, uncovering to brown. — Mrs. J. Dyre Moyer. COLONIAL ICE-CREAM. Pink Coloring for fancy desserts in each package of KNOX GELATINE. THE POTATO Dietitians disagree as to the food-value of the potato, but rightly or wrongly, it still remains the most-used of vegetables. Despite this fact, however, all so-called "cooks" cannot properly present it, many dishes of even "plain-boiled," mashed or fried potatoes being unworthy of entertainment by selfrespecting stomachs. "Marion Harland" — long an authority on matters culinary — taught, in substance, the following A, B, C's of Potato Lore.