The Memorial Hall cook book

1 cup broken walnut meats Sift flour, baking powder, salt and sugar together. Rub in butter with finger tips. Add milk slowly. Mix to a smooth dough. Add walnuts. Turn into well greased bread pan. Set in a warm place and let rise fifteen minutes. Brush top with melted butter. Bake about one hour in moderate oven. Makes one medium sized loaf. — Contributed. CRULLERS, DOUGHNUTS, GRIDDLE CAKES Crullers Five tablespoonfuls of melted butter, 9 tablespoonfuls of granulated sugar, 1 cup of milk, 3 eggs, 2 teaspoonfuls of Rumford baking powder, pinch of salt, flour enough to roll out. — Mrs. Edgar M. Davenport. Crullers Four to 6 eggs well beaten, IV2 cups granulated sugar, 1 tblspn. salt, 3 tblspns. best lard, 4 tblspns. best butter, 6 cups flour, 6 tspns. Rumford baking powder, 1 quart rich milk, grated nutmeg, % tspn. Cream eggs, butter, lard, salt, sugar. Add milk, then some flour gently sifted and baking powder. Add enough flour to prevent sticking when rolled on board. Roll flat, cut round, fry in good hot lard until brown; sprinkle with pulverized sugar, and cinnamon. This makes about 5 dozen. — Mrs. W. A. Flounders. Crullers One heaping cup sugar, 6 tblspns. melted butter, 2 eggs, 1 cup milk, 2 rounding tspns. cream of tartar, 1 rounding tspn. baking soda, pinch of salt and a little nutmeg. Mix rather soft, roll and fry in hot fat. This makes 4 dozen. — Mrs. George W. Hellings. Crullers One and one-half cups sugar, 2 eggs, 1 cup sweet milk, Y2 cup butter, IV2 tspns. Rumford baking powder, flour to thicken. — Mrs. Addie Erwin. Crullers Two eggs, V2 cup butter, % cup lard, 1 qt. flour, % cup milk, IV2 tspns. Rumford baking powder, V2 tspn. salt, V2 tspn. grated nutmeg. — Mrs. Samuel Ramsey. Crullers One egg, % cup sugar, butter and lard the size of a walnut, % cup milk, a pinch of salt, 1 tspn. Rumford baking powder, flour to stiffen until you can roll it out. Mix sugar and lard, add egg and milk, then flour. Roll % inch thick, cut and fry in hot fat. — Mrs. S. M. Whitaker. Cream Crullers One and one-half cups sugar, 2 cups cream or milk, 2 eggs, 2 tspns. Rumford baking powder, 1 tspn. vanilla, a little nutmeg and salt, flour to roll out soft. Fry in hot fat.— Eva M. Duffield. Crullers One cup sugar, 2 eggs, 1 cup milk, a little salt, 1 tsp. Rumford baking powder, 3 tblsps. butter. Beat the sugar and eggs until very light, then add the milk and flour until stiff enough to handle. — Mrs. Raymond Slight. J. DYRE MOYER, York Road, Willow Grove All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 Doughnuts That Keep Boil and mash fine 5 medium size potatoes. Add IY2 cups sugar, 3 teaspoons melted butter, 1 cup milk, 4 level teaspoons Rumford baking powder, pinch salt, little nutmeg, and flour enough to roll out. These doughnuts keep moist. — Mrs. W. F. Seibert. Dropped Doughnuts One-half cup sugar, Y2 cup milk, 1 egg, beaten separately, Yz teaspoon salt, Ys teaspoon nutmeg, grated rind of 1 lemon, IY2 cups flour, 1 heaping teaspoon of Rumford baking powder. Fry in deep fat, turning often. — Nan A. Winder. Mary Mills' Doughnuts One cup sugar, 3 eggs, 4 tablespoons melted butter, 3 teaspoons Rumford baking powder, IV2 cups sweet milk, V2 teaspoon soda dissolved in little hot water, flour to roll out — not too stiff. — Mrs. W. F. Seibert. Raised Doughnuts