The Memorial Hall cook book

firm in a large, buttered dish (about % full) then spread with % cup of jelly or jam, and cover with a meringue made of the egg whites and V2 cup of sugar, and brown lightly. Eat cold with cream. — Mrs. P. J. Donnelly. Refrigerator Pudding Three-quarters lb. lady fingers, 4 tblsps. powdered sugar, % lb. sweet chocolate, 5 eggs, 4 tblsps. boiling water. Melt chocolate in top of double boiler; add boiling water and sugar. Work lumps out. Add yolks of eggs, cool ; add beaten whites. Line deep pan with wax paper. Alternate split lady fingers and chocolate mixture; make last layer of lady fingers. — Mrs. A. W. Geiger. Rice Pudding To 1 pt. of milk add 1 tblsp. of rice. Sweeten, add a pinch of salt, bake in a moderate oven, until it thickens like fresh cream. Cool and serve. — Mrs. George W. Hellings. Steamed Suet Pudding (Fine) Three-quarters cup of chopped beef suet; one cup currants or seedless raisins; one cup bread crumbs, one cup flour; one cup milk; one cup sugar; one tblsp. cinnamon; one tblsp. Rumford baking powder. Mix well, put milk and powder in last. Put in a well greased kettle with lid that overlaps. A five pound kettle is fine. Have larger boiler about one-third or one-half full of boiling water. AT YOUR SERVICE Mooney's WELDON Storage MOVING AND HAULING OF ALL KINDS PHONE, OGONTZ 551 J ESTIMATES FREE Long Distance Moving a Specialty REFERENCE: Ask the People We Move WHY NOT KNOW ALL ABOUT CREMATION ? Our Booklet at Your Disposal for the Asking PHILADELPHIA CREMATORY AND COLUMBARIUM CHELTEN HILLS CEMETERY CO. Office, 1509 Arch Street Philadelphia, Pa. Phone, Spruce 2595 KNOX GELATINE is the one dessert for all appetites. Place kettle in and let it keep boiling three or four hours. Turn out on plate. It looks like cake. Sauce. — Bring 1 pint milk to a boil, add sugar, then 1 tblsp. cornstarch. Cool and add vanilla, or any desired flavoring. — Mrs. H. R. Johnson. Steamed Pudding One-half cup molasses, 1 tblsp. melted butter, 1% cups of flour, 1 cup of milk, V2 tsp. baking soda, 1 cup of chopped raisins, % tsp. of salt. Boil steadily three hours. Serve with whipped cream. — Mrs. John F. W. Suet Pudding Shred and chop 1 cup of suet very fine. Add 1 cup molasses, and 1 cup of milk and mix well. Add 3 cups of flour, V2 tsp. salt and 1 tsp. cinnamon. Beat vigorously for two minutes, then add 1 cup of seeded raisins, well floured, and 1 tsp. Rumford baking powder. Turn into two well-greased kettles with closely-fitting lids. (Small lard cans are very good for this, or a pudding bag.) Keep boiling about 4 hours, and serve hot with hard sauce- — A Friend. Summer Squash Pudding Stew the squash, drain, and strain out seeds. Measure and add 1 cup sugar, V2 tsp. mace and a little salt to each pint, and mix slowly with 1 qt. of boiling milk. When quite cold, add 5 well-beaten egg yolks, and 1 cup thick cream. Bake in a moderate oven till firm, then top with a meringue of 3 egg whites beaten stiff with a cup of fine macaroon crumbs. Brown and eat cold. — Contributed. People interested in the same thing should be interested in each other; — that is the key-note of co-operation. EVERY BANKING AND TRUST COMPANY SERVICE AUTHORIZED CAPITAL AND SURPLUS $300,000.00 GLENSIDE TRUST COMPANY GLENSIDE ~ PENNSYLVANIA KNOX GELATINE makes a transparent, tender, quivering jelly. OTHER SWEETS Apple Meringue