The Memorial Hall cook book

To 1 qt. of cold boiled potatoes, cut fine, add celery or celeryseed, and a tiny bit of onion. Make a dressing of 2 eggs and 1 level tblsp. of flour, beaten together till smooth, 1 cup cream and milk mixed, 3 tblsps. sugar, 6 tblsps. vinegar, pinch of mustard, dissolved in vinegar, and salt and pepper to taste. Bring to a boil in double boiler, removing from the fire in a few seconds. — Mrs. Edward Carl. Tomato and Celery Salad Cook 2V2 cupfuls of canned tomatoes, chopped onion, celery, and a little parsley for 15 minutes. Season to taste. Strain and add XA package of Knox's gelatine, softened in % cup of water. Stir till gelatine is dissolved, then turn into mold. When formed and ready to serve, turn out, cut in cubes, and serve on lettuce leaves with mayonnaise and chopped celery. — Mrs. John R. Howarth. Tomato and Cucumber Salad Peel 6 ripe tomatoes, cut a slice from the top of each, and remove the seeds carefully. Peel 2 cucumbers, cut into dice, and season with salt and pepper. Set tomatoes and cucumbers on ice. Mix % tsp. salt, 1 tsp. flour, 1 tsp. mustard, and 2 tblsps. sugar, with 2 tblsps. butter, add 2 beaten egg yolks, % cup of cream, and XA cup vinegar. Cook over hot water till mixture thickens. Strain if necessary and chill. When ready to serve mix V2 the dressing with the diced cucumbers, fill into the tomato cups, and top with a spoonful of the dressing. Sprinkle with a little chopped parsley, and serve on lettuce leaves. — L. W. M. Compliments of JOHN HEDGES Willow Grove, Pa. THOMAS LYONS Watches, Clocks, Jewelry and Silverware DOYLESTOWN, PENNA. Repairing a Specialty Estimates Given Repair Work Attended To DANIEL CARTER KNOX GELATINE is economical— FOUR PINTS in each package. Tuna Fish Salad Chop 1 can of tuna fish, 1 tblsp. of onion and 2 tblsps. of green peppers very fine, and mix well. Add salt to taste and about % cup of mayonnaise. Serve on lettuce leaves, or stuff into ripe tomatoes. — Mrs. A. B. Stevenson. Shrimp Salad Boil 4 medium-sized potatoes, in the skin, peel and dice when cool, and add to washed and dried shrimps (a 15c can). Add a cupful of mayonnaise dressing, an onion diced, 2 stalks of diced celery, and 1 cupful of ripe olives, cut from the stones. Chill and serve garnished with slices of hardboiled egg, parsley, and a few whole olives. — Mrs. Howard Leadbeater. French Dressing Six tblsps. olive oil, 3 tblsps. vinegar, 2 saltsps. salt, and 1 of pepper. Mix well. Rub the inside of the salad bowl with a garlic clove before serving. — L. W. M. Mayonnaise Dressing Put a well-drained, cold egg yolk in a chilled bowl, add 1 tsp. lemon juice; stir well with silver fork. Add olive oil, a few drops at a time, stirring steadily. As dressing thickens, add oil more freely; use Vz pt. in all. Season with a dash of paprika, % tsp. salt, 1 saltsp. mustard, and 1 tblsp. vinegar. — Contributed. Chambers Fireless Gas Range k^nd^on^the^market <^JL TURN OFF THE GAS JH? rZZZL„ AND G0 AWAY ft \ v\ H' m You can get a meal ready, put it in the I \ _Jpv U\ q P 1 Chambers Fireless, go about your other work A rT?vO>\y iftMBWgftWB K^hdhkiI >! dress f°r a trip to the shops or theatre, / j^^^^^^j^l' g and ^ when you're ready turn off the gas and fV^^~ ^PPfr^PhBEjpffX ® I Time or Cash Payments