The Memorial Hall cook book

Parings should be thin; food-value, comeliness, and economy all demand it. The wise cook will also prepare more of the tubers than are immediately needed, thus saving not only next day's patience and fuel, but forehandedly providing the basis for many palatable "left-over" dishes. Boiled Potatoes a la Harland In the Skin or Peeled. — Drop uniform-sized potatoes in slightly salted, boiling water, and boil fast until a fork easily pierces the largest. Throw off water immediately, sprinkle well with salt, and set the pot, uncovered, at the back of range, for the potatoes to "dry off." If boiled in the skins, serve that way. Mashed Potatoes a la Harland Boil and mash thoroughly, and for at least 5 minutes, whip to a foamy cream with rich, hot milk and melted butter. DR. G. W. SPIES, Eyesight Specialist 410 YORK ROAD JENKINTOWN, PA. Krewson Building 9.15 A. M. to 5 P. M. Daily; Tues. and Sat. Ev'gs, 7 P. M. to 9 P. M. GLENSIDE, Next Nixon Theatre Wed. and Fri. Evenings, 6.30 P. M. to 9 P. M. 8 A. M. to 9 A. M. Daily WILLIAM H. KINSEY 32 VOLTS 1 10 VOLTS Electric Light and Power on Farm Pumps Incubators L. C. MADSEN -:- WILLOW GROVE, PA. We act as Executor and Administrator Jenkintown Bank and Trust Company French Fried Potatoes a la Harland Fried potatoes should never be greasy. For "French frying," peel, cut in strips, and lay in iced-water 1 hr. Drain and dry thoroughly, and fry in deep fat, which has been brought to boiling heat gradually. Test fat before frying with a bit of the potato. If it rises to the top and browns almost immediately, the fat is right. Drain the potatoes in heated tissue paper, and serve hot. French Fritters Boil 6 large potatoes in salt water, and mash. Add 1 cup milk and 1 pt. flour, stir, and boil 5 min., covered. In a hot pan heat lard, (as for oysters or crullers,) and drop the mixture in by spoonfuls, first dipping the spoon in hot lard. Lay fritters on a platter after frying, and pour over them the frying lard to which a little onion and milk has been added. — Paris Cooking School. (By Mrs. A. Arenz). Potato Balls Rice 2 cups of hot boiled potatoes, and mix with 2 tblsps. butter, % cup grated cheese, 2 tblsps. milk and the yolks of 2 eggs. Season to taste and fry. — Mrs. John R. Howarth. Duchess Potatoes Boil 6 potatoes and put through sieve. Add 1 gill cream, yolks of 3 eggs, pepper, salt, parsley, and a little grated nutmeg. When smooth and well-mixed, form, by tablespoonfuls, into rounds, brush with beaten egg and brown lightly in oven. — Mrs. Henry J. Edsall. ESTIMATES GIVEN HAROLD S. CASSIDY DECORATING PAPERHANGING AND PAINTING DALLAS ROAD, WILLOW GROVE. PA. J. DISTLER G. UEBELE 210 Loney Street 7954 Church Road DISTLER & UEBELE Contractors and Builders Bell Phone FOX CHASE J. DYRE MOYER, York Road, Willow Grove Ail kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 Scalloped Potatoes Place a layer, about IV2 inches deep, of sliced raw potatoes in a buttered pudding dish, and sprinkle with salt, pepper, parsley, and bits of butter, repeating this layer process till dish is full. Top with bread crumbs and bits of butter, and pour several cups of warm milk around sides, adding more while baking, if necessary, but always warm. Cover dish till done, then uncover to brown. — L. W. M. Stuffed Potatoes