The Memorial Hall cook book

SILL'S CENTRAL MARKET, York and DavisvUIe Rds., Willow Grove Everything "in season" and "out of season" when prices permit SOUPS The average American housewife does not appreciate the all-around value of soup on the daily menu. A good soup is not only appetizing and nourishing, but serves as a splendid aid to digestion — and, moreover — proves an effectual reducer of the family "budget." If a good "stock" is kept constantly on hand, a soup "first course" for dinner, or a heavier soup that will serve as the main dish for luncheon, is an easy matter to accomplish. The motto of the soup-maker should be — "Good, strong, GREASELESS stock." All meat stocks should be allowed to get perfectly cold, and then skimmed of every vestige of fat. A Good Soup Stock Put 4 lbs. of beef marrow bones, well cracked, 1 lb. of coarse lean beef, chopped as for beef tea, and 1 lb. of lean veal in a large pot with 7 qts. of cold water. Add 1 large onion, 1 carrot, 1 turnip, 6 small stalks of "second class" celery, and a cabbage leaf, all cut in small pieces. Cover closely. Do not let water reach the scalding point for an hour, then simmer slowly for 6 hours. Remove from stove and season. Next day, remove all fat, strain out bones and vegetables, pressing hard to extract all the nourishment, and place in ice box, using as needed. Many soups and broths can be founded on this stock. — Mrs. J. Dyre Moyer. "Left-Over" Stock Save all bones of cooked meats, left from the carving, also the grisly parts of roasts and steaks, and cold vegetables, adding even a baked apple now and then. About twice a week, put all in the stockpot, cracking the bones well, cover deep with cold water, and cook RENNINGER & RENNINGER Realtors GLENSIDE, PEN N A . J. DYRE MOYER, York Road, Willow Grove All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 slowly until the liquid is reduced to one-half the original quantity. Season to taste and strain, pressing hard. Skim when cold. Barley, rice, tomatoes — in fact almost any vegetable or cereal can be added to this stock. — Contributed. Cream of Asparagus Press the asparagus through sieve, and add required quantity of milk. Season with salt, pepper, and a little celery, and thicken with cornstarch. Serve with narrow toast fingers, sprinkled with grated cheese. — Mrs. John R. Howarth. Cream of Celery Cut up two stalks of celery, add the leaves, with just enough cold water to cover, and stew to a pulp. Add salt, pepper and a slice of onion, minced fine, and cook till tender. Half an hour before serving, add a quart of rich milk (heated), and simmer five minutes. Strain, and thicken slightly with a level tblsp. of flour blended with the same quantity of melted butter. Cook until smooth, and strain again before serving. — Mrs. J. Dyre Moyer. Clam Chowder Fry 2 slices of bacon lightly, in pot, then remove, and add several slices of onion to the fat. Cut 6 potatoes in small dice, and place a layer in pot, then a layer of chopped clams and small bits of bacon; then add a layer of broken crackers. Sprinkle with salt and pepper. Fill pot in this layer manner. Add clam juice and water enough to more than cover. Cook until potatoes are done. Just before serving, add 1 pt. hot milk. Serves six. — Mrs. H. R. Johnson. Clam Chowder