The Memorial Hall cook book

Sieve about 1 qt. flour; add 2 eggs (beaten), 1 pt. milk and a little salt, and beat well. Have water boiling, salted to taste. Take sharp knife, dip in hot water, and cut dough nicely in dumpling size. Take half the dumplings, boil about 15 minutes and dip out. Then boil other half about 15 minutes. After all are done, mix lard and: butter and bread crumbs, and sprinkle over the platter. — Mrs. A. Arenz. Pumpkin Pie Cut pumpkin in small pieces without peeling and boil till very well done, press through a sieve and continue cooking slowly till quite dry. For one pie take 1 cup pumpkin, pour over it IV2 cups scalding milk, add 2 tblsps. butter, 2 tblsps. brown sugar, V2 cup honey, 2 eggs, V2 tsp. ginger, % tsp. cinnamon, salt. Bake in rich crust slowly about 1 hour. — A Friend. Chili Con Came Cut 1 pound of round steak into inch cubes. Chop 2 medium-sized onions fine. Brown the steak and saute the onions, until soft and yellow, in bacon fat. Place in a saucepan with 1 pint of water and add 2V2 cupfuls of canned kidney beans, 2 cupfuls of canned tomatoes, 1 tsp. of salt, V2 tsp. of paprika, and 1 tblsp. of chili powder, the latter dissolved in 1 cupful of hot water. Simmer gently for 3 hours, replenishing the liquid if necessary. — Mrs. Lucille S. Sheppard, of Texas, in Good Housekeeping. Toasted Bread Dry bread, then toast over hot coals. Butter and place in oven a few minutes before serving. — Mrs. C. R. Brumfield. Boston Cream Pie One-quarter cup of fat, 1 egg yolk, 1 cup granulated sugar, 1 cup sweet milk, 2 cups flour, 3 tsps. Rumford baking powder, 1 egg white, salt. Chocolate Filling for Pie — One-half cup flour, V2 cup cold milk, 1 cup scalded milk, 2 ounces chocolate, Vz cup sugar, 1 egg and 1 yolk, *4 cup sugar, salt and vanilla. — Mrs. A. W. Geiger. Cheese-Pepper Sandwich Filling Put V2 lb. cheese, 1 red and 1 green pepper through grinder. Add V2 teaspoonful of mustard, 2 tablespoons of mayonnaise dressing, 1 tablespoonful of butter. Mix thoroughly, salt to taste. Good for bread or crackers. — Leona V. Howard. Frozen Custard Beat yolks of 2 eggs very light, add 1V2 cups sugar, and 1 qt. milk which has been brought to a boil. Put in upper part of double boiler and add 1 tblsp. Knox Gelatine (which has been softened in a little cold milk, and then dissolved over steam). Let boil till slightly thickened. Cool and just before freezing add 1 pt. cream and flavor with vanilla.— Eva M. Duffield. SILL'S CENTRAL MARKET, York and Davisville Rds., Willow Grove We give full measure, even to blind men Fruit Sherbet One-half envelope Knox Sparkling Gelatine (scant measure), l1^ cups sugar, 1 orange, 3 cups rich milk, 1 lemon. Grate the outside of both orange and lemon. Squeeze out the juice and add to this the sugar. Soak the gelatine in part of a cup of milk for five minutes, and dissolve by standing in pan of hot water. Stir into the rest of the milk. When it begins to freeze add the fruit juice and sugar, and fruit of any kind if desired. This makes a large allowance for five persons. Orange Sherbet