The Memorial Hall cook book

One cup flour, % tsp. salt, 1 cup boiling water, xk cup lard, 4 eggs. Add the salt and lard to water, and boil; add flour all at once, stirring continually until the mixture leaves the side of the pan. Remove from the fire and add the beaten eggs, beating continually. Drop by spoonful about 2 inches apart. Bake in a moderate oven. Fill with cornstarch or preserves. — Mrs. Raymond Crawford. Lemon Custard Bring a pint of water to the boiling point and add V2 cup of sugar, 1 tsp. of butter and a pinch of salt. Grate half a lemon and squeeze the juice from it. Add the rind to the boiling water and stir in two tblsps. of cornstarch mixed in a little cold water. Add yolk of egg; cook over hot water for fifteen minutes, then add the juice of the lemon. Pour in individual dishes and top with meringue made from the white of egg and 2 tblsps. of granulated sugar, flavored with lemon. Brown delicately and serve very cold. — Mrs. John R. Howarth. Lemon Sponge or Snow Pudding One-half envelope Knox Sparkling Gelatine, XA cup cold water, 1 cup boiling water, % cup sugar, XA cup lemon juice, whites of 2 eggs. Soak gelatine in cold water five minutes, dissolve in boiling water, add sugar, lemon juice and grated rind of one lemon, strain, and set PACKARD AND DODGE BROTHERS Motor Cars TIRE MILEAGE IS HIGH GAS CONSUMPTION IS LOW ERNEST JONES YORK ROAD AT NOBLE STATION J. DYRE MOYER, York Road, Willow Grove All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 aside; occasionally stir mixture, and when quite thick, beat with wire spoon or whisk until frothy; add whites of eggs beaten stiff, and continue beating until stiff enough to hold its shape. Pile by spoonfuls on glass dish. Chill and serve with boiled custard. A very attractive dish may be prepared by coloring half the mixture red. Maple Sponge One envelope Knox Sparkling Gelatine, 1XA cups cold water, 2 cups brown or maple sugar, Vz cup hot water, whites of 2 eggs, 1 cup chopped nut meats. Soak gelatine in cold water five minutes. Put sugar and hot water in saucepan, bring to boiling point and let boil ten minutes. Pour syrup gradually on soaked gelatine. Cool, and when nearly set, add whites of eggs beaten until stiff, and nut meats. Turn into mold, first dipped in cold water, and chill. Serve with custard made of yolks of eggs, sugar, a few grains of salt, milk, and flavoring. Nut Frapp e One-half envelope Knox Sparkling Gelatine, XA cup cold water, % cup sugar, 1 cup cooked pineapple and strawberries, 1 cup cream, 3A cup milk, white of one egg, 1 cup chopped nuts. Soak gelatine in the cold water five minutes and dissolve over hot water. Add dissolved gelatine to cream, milk, and sugar and stir in beaten white of egg. When cold, add the pineapple and strawberries which have been chopped in small pieces, also the chopped nuts. Serve ice cold in sherbet glasses. Big Security Behind Your Dollar WHEN DEPOSITED IN Hatboro National Bank Surplus More Than Double Capital 3.65% INTEREST SAFE DEPOSIT BOXES ON SAVINGS DEPOSITS $2.50 PER YEAR, UP Saving Fund accounts solicited Jenkintown Bank and Trust Company Peach or Apple Dumpling