The Memorial Hall cook book

Mince some rare roast beef or cold corned beef, season with salt and pepper, and put in layers in a buttered pudding dish, alternating with layers of mashed potatoes, sprinkled thickly with bits of butter. For the crust, take a large cupful of mashed potatoes, add 2 tblsps. melted butter, a well-beaten egg, and 2 cups of milk. Beat till very light, then work in enough flour to make rolling out possible. Place thickly over the meat and potatoes after a gravy made of warm water, butter, milk and catsup, mixed with cold gravy or drippings from the roast, has been added to the dish, and bake. This potato crust is very good and wholesome, and looks well if brushed with beaten egg white, before serving. — Mrs. P. J. Donnelly. Beef Pie With Potato Crust HIS Company is especially interested in your having satisfactory service. If you experience any difficulty with your service or your appliances, let us know about it. PHILADELPHIA SUBURBAN GAS AND ELECTRIC CO. LANSDALE JENKINTOWN AMBLER The KNOX ACIDULATED package contains flavoring and coloring. Boiled Ham When boiling ham, add a lemon, cut in slices, to the water. The ham will cut much better. — Mrs. C. R. Brumfield. Baked Ham Trim the edges of a rather thick slice of ham, cover with sweet milk, and bake, covered, in a moderate oven, adding more milk, if needed, but always warm. Make a gravy of the drippings. This recipe can be varied by soaking the meat in molasses water before baking. — Mrs. J. Dyre Moyer. Liver Hash Cook a piece of butter and a spoonful of flour together for a few minutes, add a cup of boiling water, and turn in some finelychopped liver. Season and cook 10 minutes. Just before serving, on toast, add 1 tsp. lemon juice. — Mrs. Harold S. Cassidy. Breast of Mutton Rolled and Stuffed Remove bones and surplus fat without breaking the skin. Beat with wet rolling pin. Mix 3 tblsps. bread crumbs, 1 tblsp. finelychopped suet, 1 tsp. chopped parsley, a little salt and pepper and 3 tblsps. milk, lay it on the meat, roll up and tie. Rub with flour seasoned with salt and pepper, and weigh. Roast 25 minutes for each lb., and 25 minutes over. Serve hot with plain gravy or brown sauce. — Mrs. H. R. Johnson. GOLD MEDAL MILK RICH— FRESH— PURE— WHOLESOME SUPPLEE ICE CREAM SELDOM EQUALLED— NEVER EXCELLED "Notice the Flavor KNOX GELATINE makes Desserts, Salads. Candies, Puddings, Ices, etc. Baked Liver Slice 1 lb. of calf's liver, wash and dry, and lay in well buttered dripping tin. Mix 3 large tblsps. bread crumbs, 1 tsp. flour, 1 tsp. chopped parsley, a little salt and pepper, and a small chopped onion, and spread over the meat. Place strips of bacon on top, add xk pt. water, and bake slowly about an hour. — Mrs. H. R. Johnson. Mutton Cutlets, Baked Cut them from the neck, and trim neatly, saving the bits of meat and bone trimmings for gravy. Pour a little melted butter over the cutlets (keeping them warm enough to keep butter from hardening), then dip each in beaten egg, roll in cracker crumbs, and place in dripping pan, with a very little water. Cover the meat and bone trimmings with cold water, and stew, seasoning with sweet herbs, pepper and salt, and a spoonful of tomato catsup. Strain when nourishment is extracted, thicken with browned flour, and pour over cutlets when serving. (Lamb can, of course, be used.) — Mrs. P. J. Donnelly. Veal Loaf