The Memorial Hall cook book

T is no more trouble to open a bank account than to buy a pound of nails. Come in and say to any employee or officer of the bank: "I want to open an account." Tell the man in the cage how much you want to start the account with. He will enter the amount of your deposit in a pass book, give the book to you with a supply of deposit slips and bank checks, and will ask you to write your name on a card so that your signature can be verified in the future. All this will not take more than a few minutes, and you will have facilities for saving money and taking care of it that are unknown to the person who is not a bank depositor. Every woman should have a bank account, and pay her household bills by check. You can open such an account with Ablloton Stores Crust Company OPEN EVERY MONDAY EVENING, 6.30 to 8.30 PHONE, WILLOW GROVE 152 The KNOX ACIDULATED package contains flavoring and coloring. CANDY Butter Scotch Bring 2 cups molasses, 1 cup sugar, % cup butter, 1 tspn. almond extract to a boil, stirring constantly until the mixture will snap when chilled in ice water. It should take about 15 minutes. When done pour into a buttered pan and mark in the desired shape when partly cooled. When cold complete the cutting and wrap each piece in wax paper. — Mrs. C. R. Ritchie. French Dainties Two envelopes Knox acidulated gelatine, 4 cups granulated sugar, 1% cups boiling water, 1 cup cold water. Soak the gelatine in the cold water five minutes. Add the boiling water. When dissolved add the sugar and boil slowly for fifteen minutes. Divide into two equal parts. When somewhat cooled add to one part one-half teaspoonful of the lemon flavor found in separate envelope, dissolved in one tablespoonful water, and one tablespoonful lemon extract. To the other part add one-half teaspoonful extract of cloves. Pour into shallow tins that have been dipped in cold water. Let stand over night; turn out and cut into squares. Roll in fine granulated or powdered sugar and let stand to crystallize. Vary by using different flavors and colors, and adding chopped nuts, dates or figs. Fudge Put the following ingredients together and simmer for ten minutes or until mixture forms a soft ball when tried in water, without discoloring the water: Two cups sugar, % cup butter, % cup milk, 4 squares chocolate grated or cut fine. Remove from fire and add teaspoonful vanilla and beat mixture until it becomes thick and creamy. Pour into buttered pan to harden, then cut in squares. — Elsie M. Seibert. Chocolate Fudge One-half cup rich milk, 2 cups granulated sugar, xk cake unsweetened chocolate, butter the size of a walnut, 2 tspns. vanilla. Heat all the ingredients together, except the flavoring. Stir occasionally but when it commences to boil freely remove the spoon and let it cook undisturbed for 4 minutes. Remove from the fire and beat for a few minutes, then let it cool naturally and just before pouring into well buttered tins, add vanilla extract, stirring it in thoroughly. When cool enough mark out in squares. — Mrs. C. R. Ritchie. Chocolate Fudge