The Memorial Hall cook book

Two cups granulated sugar, % cup milk, 2 tblspns. butter, 2 oz. unsweetened chocolate, % tspn. vanilla. Put sugar and milk over the fire until boiling point is reached; add butter and allow to boil until syrup will form in soft balls, when tried in cold water. Take from fire, add chocolate and vanilla and beat until it snaps, pour in buttered dishes; when partly cooled cut in squares. — Mrs. George W. Hellings. Motor Trucks and Cooking Every ingredient called for by the excellent recipes in this Cook Book is transported long distances by modern motor trucks. The result is that the housewife can be more certain of constantly obtaining fresh supplies of all cooking essentials. Aided by such Cook Books as this and by modern transportation facilities, the woman of today is a better cook and a more efficient housekeeper than was possible a generation ago. KNOX GELATINE is GUARANTEED to please or money back. A Fine Fudge One lb. each of brown and white sugar, 1 cake chocolate, xk lb. butter, 1 large can evaporated milk, pinch of cinnamon and salt, vanilla. Nuts may be added. — Mrs. W. R. Pugh. Walnut Fudge One cup granulated sugar, 1 cup light brown sugar, 1 cup milk, 1 cup walnuts, small piece butter. Cook 5 to 10 minutes, beat until creamy and pour on buttered tins. — Mrs. John R. Howarth. Marshmallows One envelope Knox Sparkling Gelatine, 1% cups water, 2 cups granulated sugar, pinch of salt, and 1 tspn. vanilla. Soak gelatine in % of the water five minutes. Boil the remaining water and sugar until the syrup spins a thread. Add the soaked gelatine and when partially cool, add the salt and flavoring. Beat until white and thick. Dust granite pans thickly with powdered sugar, and pour the mixture into a depth of 6 inches. Cool, turn on board, cut in squares, and roll in sugar. Nuts, dates, chocolate or cocoanut may be added. This recipe makes about 100. — Mrs. W. R. Pugh. Peanut Brittle One cup sugar, 1 cup of any kind of crushed nuts, a piece of butter the size of a walnut. Put sugar over a slow fire, let melt only, then stir in the butter, then the nuts. Take from the fire, and put on buttered tins to cool. — Mrs. F. L. Miller. Peppermint Creams Put over fire 2 cups sugar, % cup boiling water and when boiling rapidly put in % of tspn. cream of tartar. When the syrup strings, take from the fire and add 1 tspn. of peppermint and beat until it begins to grain. Drop quickly on waxed paper or buttered paper. — Mrs. George W. Hellings. Sea Foam One lb. brown sugar, % cup water, white of 1 egg, 1 cup of English walnuts. Boil sugar and water together, until it spins a thread. Stir slowly into the stiffly beaten white of egg; beat until it begins to thicken, then add nuts. Continue beating until it is thick enough to drop from spoon on oiled paper. — Mrs. F. L. Miller. Walnut Candy Bring to a boil 1 cup molasses and 1 lump of butter, size of a walnut. Add 1 cup of brown sugar. Boil 20 minutes, stirring constantly; add V2 tspn. cream of tartar, V2 tspn. baking soda. Add 1 qt. chopped nuts and pour in buttered tins. — Mrs. George W. Hellings. Hunt's Jenkintown Theatres AUDITORIUM York Road Below Greenwood Avenue HUNT'S THEATRE (Odd Fellows' Hall) Leedom and Summit Avenue Direction Supervision HUNT'S THEATRES, INC. F. H. ERICHSON Devoted to the Presentation of High Class Photo Plays