The Memorial Hall cook book

Ehrenpfort Block, York Road Opposite Trolley Waiting Room Willow Grove, Pa. Looking now for an acceptable yet cheap gift for a housewife, or something "extra" to tuck into that Xmas box? Order a copy of this Book. (Committee names on title page). J. DYRE MOYER, York Road, Willow Grove All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 Cream Chicken Mix 2 tblsps. butter with 2 tblsps. flour, and add to 1 pt. of boiling milk. Salt and pepper to taste, and add 2 tsps. chopped parsley. Add 1 qt. cold, diced chicken, and heat through. Serve, garnished with parsley. — Mrs. John Michener. Creamed Chicken and Mushrooms Clean chicken as for roasting, then put on ice at least one day. Boil in salted water — when cool, cut in dice. Add 1 lb. cooked mushrooms, and 1 pt. of cream. Thicken with blended flour and butter, and season to taste. — Mrs. C. K. Brumfield. Chicken en Casserole Put into the casserole 3 tblsps. butter, a small onion and half a carrot, sliced thin. Cook 10 minutes, and add the chicken, cut as for fricassee. Brown and cook for Vz hr. Add IV2 cups of stock or boiling water, the juice of a lemon, and 2 bay leaves. Bake \xk hrs. in a moderate oven, season with salt and pepper and add a can of mushrooms. Cook 15 minutes longer, and serve in the dish. — Mrs. H. R. Johnson. Fried Spring Chicken Clean and disjoint, then soak in salt water for 2 hrs. Put in frying pan equal parts of lard and butter, (enough to cover chicken). Roll each piece in flour, dip in beaten egg, then roll in cracker crumbs. GET A "FLORENCE" or "NESCO" OIL COOK STOVE WE. SELL THEM! Yerkes Hardware Store Builders' Hardware, Electrical Supplies Glass, Paints and Varnishes STORE OPEN 7 A. M. to 6 P. M. SATURDAY EVENING UNTIL 9 P. M. This is a STUDEBAKER Year ROGERS MOTORS, Jenkintown, Pa. Drop in boiling fat, fry until brown on both sides. Serve with or without cream dressing. — Mrs. David J. Nolan. Savory Chicken Prepare a 3 lb. chicken as for frying, and roll each piece in a mixture of flour, salt and pepper. Melt 2 tblsps. butter in a double roaster, and put the chicken in, covering with hot water. Bake till tender (about 1 hr.) Must be done in a double roaster, to preserve the flavor. — Mrs. Wm. E. Robinson. Smothered Chicken Broilers, or other really young fowls, are necessary for this. Split down the back after cleaning, and lay flat on the grating of a covered roaster, skin side down. Put in a very hot oven. After five minutes, baste well with melted butter. Turn as soon as the inside has colored slightly, and baste again with butter. When nearly done, dredge well with flour, and baste again. They should be tender and delicately brown in half an hour. Remove from pan, keeping hot. Add a little hot water to the drippings, thicken with browned flour, and boil a minute before serving. — Mrs. J. Dyre Moyer. Goose Pie Cut the goose at every joint, and cover with cold, unsalted water. Warm gradually, and stew slowly (never boiling hard), for 4 or 5 hrs. (If more water is needed during cooking, always add boiling). SUBURBAN HOMES AND HOME SITES The Choicest List of Properties on the Reading Road Send For It! Our Sales Department renders unusual service to those wishing to buy, sell or mortgage properties, or, safely invest mortgage funds. WM. T. B. ROBERTS & SON