The Memorial Hall cook book

50 Ft. Improved Lots — $1,000 and up William P. Albrecht W. Clyde Gourley Albrecht & Gourley TReal Estate YORK ROAD AT WELSH ROAD Phone, Willow Grove 47 Plans Drawn Estimates furnished Insurance Furniture Fire Burglary Compensation Title Accident and Health Wills Drawn Mortgages Placed Conveyancing Automobile Licenses Rents Collected Building Notary Public Safe Deposit Boxes for rent Je nk into wn Bank and Trust Company Pickled Beets Twelve beets, 1 cup sugar, 1 cup vinegar, 1 cup red beet water, % teaspoon celery seed, % teaspoon ground cloves, xk teaspoon stick cinnamon and a little salt. Cook beets until done. Make a syrup of the sugar, vinegar, beet water and salt. Tie spices in bag, boil spices in syrup a few minutes and pour over beets in jars. Do not have beets cold. — Mrs. Elizabeth Shadel. Pickled Cherries Pit cherries, weigh and cover with vinegar; let stand over night, drain vinegar off and to each pound of cherries add 1 lb. of sugar. Let stand and stir every morning for ten mornings, then put in jars. No cooking required. — Mrs. John F. W. Tomato Pickle One gal. tomatoes, 1 qt. vinegar, 12 large onions, 1 lb. sugar, celery seed, 1 tblspn. whole cloves, 1 tblspn. allspice, 2 tblspns. salt, 2 tblspns. pepper, 1 tblspn, mustard, 3 peppers. Boil until tender — Mrs. Marshall White. Tomato Relish If a relish is desired for immediate use, put 3 large tomatoes, 1 pepper, and 1 or more onions through the grinder, and add 1 tspn. of sugar, % tspn. of salt, and vinegar. — Mrs. Elizabeth S. Roessler. Tomato Catsup Slice a peck of unpeeled tomatoes with six white onions and boil together until so soft they can be rubbed through a colander. Now strain through a sieve and return to the fire with three bay-leaves, a tablespoonful, each, of powdered mace, pepper, cloves, sugar, salt, a half teaspoonful of paprika, and a tablespoonful of celery seed — this last tied up in a small cheese-cloth bag. Boil for nearly six hours, stirring frequently. Remove the bag of celery seed, and pour in a pint of vinegar. Bring again to a boil, and remove from the fire. When cold, bottle and seal. — Contributed. Tomato Aspic Combine three cupfuls of canned tomato, six sticks of celery, cut in inch pieces, 2 onions cut fine, 1 tsp. sugar, 3 tsps. of salt, XA tsp. pepper, and 1 clove. Boil for one-half hour or until the celery is tender; then strain the mixture. Soak 2 tblsps. Knox gelatin in % cupful cold water for five minutes. Then pour over it the hot, strained, tomato mixture and add the juice of 1 lemon. Pour into a cold, wet mold and chill until set. Serve on lettuce with chopped celery and mayonnaise. — Mrs. Vera King, of Utah, in Good Housekeeping. Currant Relish Prepare 3 pounds of fresh currants, add 3 pounds of sugar and 1 pound of seeded raisins cut up, and boil for 10 minutes. Then add 3 lemons and 2 oranges, using the outside rind cut into fine pieces and the juice, rejecting the white, tough parts. Allow this mixture to come to a boil and boil 10 minutes; then seal in sterilized jars. — Mrs. Catherine J. Ball, of Delaware, in Good Housekeeping. Starting a Bank Account