The Memorial Hall cook book

One-half cup olive oil, juice of % lemon, juice of Vz orange, 1 tsp. grated onion, 8 sliced olives, 1 tblsp. chopped parsley, XA tsp. salt, XA tsp. paprika, 1 tsp. Worcestershire sauce, XA tsp. mustard. Shake in glass jar, with close top, till smooth and slightly thickened. — Contributed. Salad Dressing Without Oil Beat 2 eggs light and add 2 tblsps. of vinegar, 1 tblsp. of water, a small pinch of salt, butter (size of an egg), and 1 tsp. of sugar. Cook over a slow fire till mixture thickens. — Mrs. Katherine Brown. Salad Dressing Mix 2 tblsps. flour, 2 tblsps. sugar, 1 tsp. mustard, and Vn tsp. salt. Add 1 egg, 2 cups milk, 1 cup vinegar and a lump of butter or olive oil. Boil in a double boiler until mixture thickens. — Mrs. Eva F. Stuckert. WILLIAM E. COOPER Willow Grove, Pa. S. S. GEHMAN, Prop. Bread Is Your Best Food — Eat More Of It AMBLER BAKING COMPANY AMBLER, PA. HARVEST BREAD French Pastry, Sweet Buns, Rolls and Cakes — -All Kinds Bakery, 211-213 N. Main St. Branch Store, 413 Butler Ave. Bell Phone, Ambler 4 7 1 Bell Phone, Ambler 3 5 0-J PIES, PUDDINGS AND OTHER SWEETS PASTRY Good materials alone will never make good pastry. The real secret of "lightness" lies in the coldness of the ingredients, the freedom from handling, and a steady, hot oven, exposure to whose heat quickly expands the cold air in the paste. Baking powder may, or may not, be used. The following formula makes a good, plain pastry, the quantity being sufficient for 2 small crusts: — Sift 1 cup of flour, V± tsp. Rumford baking powder and % tsp. of salt together well. Work in with a knife % cup of shortening. (Do not use the fingers, on account of their heat.) Add just enough cold water to hold the ingredients together, — do not knead. Turn out on a slightly-floured board, divide in 2 parts, and roll out lightly. Bake in a hot oven. Good Pie Crust Mix 3 cups of flour, % tsp. of Rumford baking powder and % tsp. salt with 1 cup of lard. Add just enough water to make ingredients stick together, and roll out. If making fruit pie, put the fruit in the oven to get hot while making the pastry, then place the fruit in a deeper pan than is ordinarily used, and cover with a top crust only. — Mrs. Elizabeth S. Roessler. NASH PASSENGER CARS AND TRUCKS J. LESLIE KREWSON HATBORO AND JENKINTOWN Nash Leads the World in Motor Car Value KNOX GELATINE Is the one dessert for all appetites. J. DYRE MOYER, York Road, Willow Grove All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 Pie Crust One cup lard, (generous,) % cup boiling water, 3 cups flour, V2 teaspoon salt. Pour boiling water over lard, stir until all lumps disappear, add salt and flour. Mix lightly (do not knead) and roll out. — Mrs. George W. Hellings. Good Meat-Pie Crust Mix 3 cups of flour, 3 tsps. of Rumford baking powder, and Y2 cup of lard with just enough milk or water to make rolling out possible, and bake in a hot oven. — Mrs. Elizabeth S. Roessler. Aunt Sallie's Pie Crust Two cups flour, 4 tblsps. lard, 2 tblsps. butter, % cup cold water, pinch of salt. Cut up lard and half of butter and mix with flour in a bowl. Add remainder of butter a little at a time while rolling out. — Mrs. George Nice. Puff Paste