The Memorial Hall cook book

Add 1 cake yeast, dissolved in warm water, to cup scalded milk. Beat in 2 cups flour and let rise. Add % cup sugar, xk cup butter, melted, Yz tspn. salt, 1 egg, Yz tspn. cinnamon, and 2Y2 cups flour, beaten in well. Let rise 3 to 4 hours, turn on floured board, but do not knead. Roll quickly to Yz inch thickness, shape and let rise on board till double in bulk. This takes an hour. Fry in deep fat, drain on brown paper, and roll in sugar. — Mrs. Raymond Crawford. Griddle Cakes Two cups flour, one teaspoon salt, one and two-thirds cups of milk, three teaspoons of Rumford baking powder, one tablespoon of sugar, one tablespoon melted butter, one egg. Cook on well greased griddle pan and serve with maple syrup. These are delicious. — Mrs. John Michener. Corn Meal Griddle Cakes One cup of corn meal scalded with 1 cup of boiling water, 1 cup milk, 1 egg (well-beaten), Y2 tspn. salt, Y2 tblspn. molasses or sugar, Y2 tblspn. melted butter, 1 cup of flour, 1 heaping tspn. Rumford baking powder. Mix well and bake on hot griddle. — Mrs. Henry J. Edsall. Potato Pan Cake Six large potatoes, 1 cup flour, 1 tblspn. salt, 3 or 4 eggs (wellbeaten). Mix and beat all together. Put about tablespoon lard on pan and allow to get very hot. Drop mixture on pan from a dipper, each dipperful forming a cake. — Mrs. A. Arenz. Waffles 1 qt. flour, 1 tblspn. butter, 3 eggs, IY2 pts. milk, Y2 tspn. salt, 2 tspns. Rumford baking powder. Rub the butter into the flour, add the salt and mix. Separate the eggs, beat the yolks and add the milk; add these to the flour. Put baking powder in center of batter, stir in well beaten whites of eggs and bake at once. — Mrs. David J. Nolan. BUTTERS, JAMS, JELLIES Grape Butter Three qts. grapes, 2 qts. apple sauce, 4 lbs. sugar. Remove grapes from stems, wash and cook, put through colander, cook until thick. — Mrs. Wm. H. White, Jr. Lemon Butter Two pounds sugar, three cups water, three well beaten eggs, two tablespoons butter, two tablespoons cornstarch, juice and rind of two lemons. Beat sugar, eggs, butter and cornstarch until creamy then add juice and grated rind of lemon and the boiling water. Cook until smooth and clear, then use as sauce. — Mrs. Geo. Nice. Lemon Butter One cup of sugar, Vz cup of water, 3 eggs, 2 lemons, lump of butter. Stir continually over a slow fire, until it thickens. — 'Mrs. Edgar M. Davenport. Lemon Butter One lb. sugar, % lb. butter, 5 eggs, juice and rind of 3 or 4 lemons; cook all together until thick. — Mrs. W. S. Gilbert. Lemon Butter One and one-half cups sugar, 2 eggs, juice and rind of 2 lemons, small piece butter. Boil in double boiler for 20 minutes. — Mrs. C. R. Ritchie. Lemon Butter Three lemons, six eggs, 1 lb. sugar. — Mrs. Clarence Ely. Peach Butter Three cups peaches (ground), 3 cups sugar, cinnamon in a bag. Boil until thick.— Mrs. W. S. Holt. Tomato Butter (Without Spices) Scald a % basket of red tomatoes and take out the seeds with the fingers. Measure 1 qt. of sugar to a qt. of pulp. Cook pulp and sugar together very slowly for four or five hours until dark red, and very thick, stirring often to prevent burning. When partly done add lemon to taste. (Peach butter can be made in the same manner, omitting the lemon). — Mrs. W. F. Seibert. Apricot Jam