The Memorial Hall cook book

Melt % lb. grated cheese in 1 pt. milk, add 4 or 6 rolled soda crackers and 1 beaten egg. Salt and pepper and bake on platter until brown. — Mrs. Elizabeth Shadel. Cherry Pudding (Steamed) Mix 1% tblsps. butter, V2 tblsp. lard, 2 cups flour, pinch salt, and 2 tsps. Rumford baking powder with % cup milk and a well beaten egg. Pour over cherries and steam IV2 hours. Serve with hard sauce. Hard Sauce Cream one cup pulverized sugar and xk cup butter, flavor and set on ice. — Mrs. W. S. Holt. Chocolate Pudding Melt 1% squares chocolate, add IV2 tblsps. cornstarch and % cup sugar, mixed. Stir until smooth. Add 2 cups hot milk, a little at a time, stirring constantly. Cook 25 minutes in double boiler; add beaten yolk of 1 egg and 1 tsp. vanilla. Pour into bake dish. Beat white of 1 egg until stiff, add 1 tblsp. sugar for meringue. Spread over pudding, and bake in a moderate oven until a delicate brown. Serve from a pyrex baking dish. — Mrs. George W. Hellings. L. WALTON HEISS Architect Compliments of BEECHWOOD SCHOOL Jenkintown, Pa. WALTER SMITH Light Lunch and Automobile Parking During the Park Season All-the-Year-'Round Gas Station, and Taxi and Truck Service Moreland Road at Park Avenue SILL'S CENTRAL MARKET, York and Davisville Rds., Willow Grove If you want to try anything we do not "carry," tell us Chocolate Pudding Soak 3 cups bread crumbs in a little water, then squeeze most of water out, leaving sort of a paste. Add x£ cake chocolate, melted, 1 egg and an extra yolk, well beaten, V2 pt. milk, and about xk tsp. Rumford baking powder. Bake till fairly firm, and serve hot with hard sauce. — Mrs. A. B. Stevenson. Chocolate Boiled Rice Pudding Dissolve V2 cupful of prepared chocolate in 2% cupfuls of boiling water, add XA tsp. salt, M tsp. ground cloves, V% cupful raisins and 6 tblsps. of rice. Cook in a double boiler till rice is tender, and serve hot or cold with cream or vanilla sauce. — Mrs. P. J. Donnelly. Chocolate Plum Pudding One envelope Knox Sparkling Gelatine, % cup cold water, 1 cup sugar, V2 tsp. vanilla, 1 cup seeded raisins, V2 cup dates or figs, if desired; XA cup sliced citron or nuts, as preferred, V2 cup currants, IY2 squares chocolate, 1 pint milk, pinch salt. Soak gelatine in cold water five minutes. Put milk in double boiler, add melted chocolate, and when scalding point is reached add sugar, salt and soaked gelatine. Remove from fire and when mixture begins to thicken add vanilla, fruit and nut meats. Turn into mold, first dipped in cold water, and chill. Remove to serving dish and garnish with holly. Serve with whipped cream, sweetened, and flavored with vanilla. Compliments of l . s . SHAIKO Willow Grove, Pa. WILLOW GROVE COUNCIL KNIGHTS OF COLUMBUS GRAND KNIGHT, CHAS. A. ALLENDORF DAVID J. NOLAN Dealer in Meats, Groceries and Provisions Hardware, Paints and Ois KNOX GELATINE is clear and sparkling. Fruit Pudding One tblsp. butter, creamed with % cup sugar, 1 egg, V2 cup milk, 1 cup of flour, 1 tsp. Rumford baking powder, mixed in usual batter manner. Half fill cups with any kind fresh or stewed fruits, pour batter on top, set in shallow pans of water, and bake. Delicious. Serves six. — Mabel C. Dennison. Fruit Pudding