Norwich Bulletin Newspaper, December 3, 1910, Page 12

ORWICH BULLETIN, SATURDAY, DECEMBER 12 NORWIG: 1910 ol BE WHAT THOU WOULD BE THOUGHT TO BE THREE PRIZES MONTHLY: third. $250 to first; $1.50 to second; $1.00 to Award made the last Saturday in each month, EVERY WOMAN’S OPPORTUNITY. The Bulletin wants good home letters, good business leiters; good help- 11 letiers of any kind-the mind may suggest. They should be in hand by Wednasday of each week. Write on but one side of the pape Address, SOCIAL CORNER EDITOR, Bulletin Office, Norwich, Conn. What Members of the Social Corner Should Bear in Mind there es for De- mind t > sets letter-writers ou'd not all lend themselves to the The response to this special offer are num- we shall have room for letters during this We call attention to the of Christmas tree decorations Letter-writers should for they will all appear ulness. t once be in order for the mext two Candy Making in the Kitchen. | Delicious Home-Made Candies. ¥ of th iad Corne | Social Corner: Much pleas- s! What fun! t there | u be derived from the Christ- s ir, or half a doz- | ma ndy-making; this is a pleasur- e ndies if is to!able part of the preparation for ay inspiration Xmas and a part which appeals to us ny idea of how to i younger members of the family. A good supply of delicious home-made | he bLig kitchen table. then | candy will not only make a delightful X t the dishes, spoons, measur- | for our Christmas table, but will | iog s, nut crackers and picks; in!help s the Christmas gift question. | things that will be| Who would not be pleased with a » meking candy. Be su delicious home-made cer gives confectioners the basis of s s 5 = ve ish to ndy that the fir ste) is the thoros and good temp- ing i £ more trying | kno cooking and hand- 2 o to sus- ling of white fondant. Always make wh rd and | candy en & clear day; moisture has an | lled and put through ' unfavorable effect on the cooking of g eise to | sugar. White fondant: T ranulated), one-ei wo cups of sugar one-haif cup of boiling hth teaspoon of cream te Nt tartar. ir ingredients together - ake!and put into a oth granite dish, s d bulleq | heat gradually to bolling point, boil s e out stirring until it reaches the| ite), pralines, sul- | S°ft-ball sta This can be deter- and ealted nuts, cream | J"ined by dropning a bit of the syrup ERaE T el Can- i, cold water. Test frequently. e B Reither. Bt the the «yrup in the water will form S soked 1% 5o much surer that I ad- pour the syrup Ol:l‘!f) » vise it | 1 r to cool, but not hard- R S s o2 sma ot a Wihen cool, work with a wooden amonnt F wites g ihto ihis or ladle until white and creamy. ” ars agar the fondant begins to form | pound or all, \genuity can be -andies in the ad with the hands until of | creamy consistency; pack in | earthen dish and cover with ofled | Let this stand 24 hours, then wed in makime #n of moiding, favoring and col- VAPer { iding, flavoring and col- | 3},.°05 voring, nuts, fruits and coloring B sandiis 2 o 23 ex. | can be added. During cooking, any | HA Sloteias cromne; 12t Dokt ar which forms on the sides of the | ot those stand 12 or 24 hours to 0ish should be wiped off carefull S hat they Wil not ik 1| & dsmp. swab. ! se the b by o hey Wm0t Melt In | wrapping the tines of a fork with a| e with rerilired Lt pine thew | clean white cloth and wet it n clean, water. be dipped into chocolaie which & bLeen Ilf?d over hot water and To make after-dinner mints from ansferred quickly to axed paper, fondant Put yme of the fondant in en in a very short time they will be | a di 1 se hot water until it ready to meit in yonr mouth. Among r to taste with oil of pep- ocolate crea must not ou wintergr clove or cinna- fall to have flat shapes flavored with lot of coloring peppermint and wintergreen: and oh' those cheeolate peppermints! By this spoon on oiled paper. e there §s a goodly pile of nuts out Fondant Nut Bars: Melt ) the shell and cream walnuts are D e sond ockily made. Also stuffed dates by Ant as for mints; stir into any kind removing the stones from the dates ¢f nuts. chopped: t bt i Alling the space either with fond- buttered pan to cool and cut in bars ant or e nut, if you lke, and roling ©F Squaves. the whols in granulated suger. | Chocolate Cream: Shape the fond- For variety. some of the fondant an: into desired shapes and dip in be colored, chocolate both colors meited chocolate. To melt the choco- and flavers; it is improved by the ad- jate, put into a small ai over th Altion of vandlia: ed sugar almond with rose is colored with th yolk of egg; green vegetable coloring matter which you must buy; it 1s eafe. till melted. If preferred, use itter and half sweet chocolate. put the ball of fondant on 1ip) t the end of a skewer and dip it into And you can still further increase your the melted chocolate. Place on oiled variety By the use of chopped nuts. paper. *© | So much for the good old stand-by corgniis Sy Fondant Eonbons: Shape small balls Fheh you must make some pulled| from nt flavored as desired; in molasses candy: two cups of molasses, the center of each ball work shredded one cup of sugar, one tablespoon ¢Ocoanut, nut meats or candied chei beaping) of butter. a ittle soda, add- Ties. Allow to stand over night to| oA just before removing from the fire. Set. Melt sc of the fondant over Poll uneil brittle when tested in cold Water and dip the centers prepared water, then pour on s buttered piat- for bonb in the melted fondant, 1 as ®oon us cooi enough to 1#e the e method as in dipping up, use eéther scis- chocolate s 1 s e e B Y lant Layer Cake: Separate | rate ome fondant into three equal parts: into I S (0 colure high c flavor with Ame _quan St coffee. A and m utting it let the sugar Loil with as bread pan. ould Cover the as can be used to d ; bottom of v another one- nine. Add cocosnut and | fhirq put s drops of fruit juice or | s . ..‘:‘;‘n. os 'un‘nr; coloring-paste, and color bright pink; | ake wp a amall howiful @ tme 444 rose flavoring and shape to fit the | M beat quite awiile, then drop on| pan used; put this on top of the choc- | uitcreq paper o SUcky and soft ,lute I Flavor the remaining ifter stirring, it meeds to cook lomger. thira with lemon; shape and _You st ha ted nuts: These |jice on top of the two other layers. are done by lanching in Mot Ajlow to stand over night. Cut in ater: then, proportioned, one table- | iiices and them _strips. Cut when .‘/4"73(\ : m ited butter or olive ofl yanay to serve and it will be found to ® a cupful of nut meats (peanuts or o puch daintier. { Jmonds), piaced in a large, shallow { and stirred frequently, salt hav-| Stuffed Dates: Remove seeds from 15 been nitled liberally over them dates and fill cavities with fondant he uatll they are a golden favored as desired. ndant may rown changed to peanut butter in th - safln iish at is_delicious. Christmas gathering there Is nglish walnuts may be served in ng better than fudge. Two cups| many ways. Fondant formed into sugar, one-half cup of milk, two small balls fluvored with vanilla ana tablespoontuis of butter, two squares the whole half of an Engiish walnut of chocolate, one teuspoonful of va- pressed on each side are delicious. Ta This is doue, as soon as a soft the glish s in waln Blanch | boiling | can be formed in cold water. when En must be stirred vigorously for some 1t by them I | ticle pour over the corn and form ints balls. 1 hope these recipes will prove helps | ful to the Corner sisters, and am sure, if_vou try some the recipes, you will find vour Christmas candy deli- cious and cheap. Your friends will be delighted with a dainty box of home- made confectionery. Jewett City. R. F. D. To Preserve Corn on the Cob. Wash the stripped fresh ears and pack into jars. Would say that I use the 2-quart Economy jar. Cover the corn with clear cold wa- ter, put covers on jars, place in wash boiler and boil for flve hours, as corn is one of the most difficult vegetables to keep. I test the jars for ten days and at the end of that time if the covers remain on firm you can rest as- sured that your corn will keep micely for as long a time as you may want to keep it. When wanted for use, take from the jar and plunge into boiling, salted wafer for ten minutes; take up, put on a platter, on which you have placed a dinner napkin, leaving one- half the napkin to cover over the corn; send to the table steaming hot, and during the holiday this is quite a treat, as it is just as nice as the corn we cook fresh in August. Norwich. MRS. NESTOR. Christmas Candies. Editor Social Corner: Perhaps 1 may help someone by giving to them a few recipes for making Christmas candies, as follows: Chocolate Creams——Take two cups of coffee sugar and ome cup of cold water. Boil this exactly ten minutes, then cool by placing in a basin of cold water, stirring_briskly all the time, and flavor with vanilla. Make into small balls. Dissolve one-haif cake chocolate and roll the balls in it and place o waxed paper to cool. Walnut Creams—Take the white of one egg and 1-2 teaspoon flavoring. Stir into it enough powdered sugar to be able to roll into balle. Place half an English walnut on either side and place on waxed paper. Peppermint Drops—Two cups of su- gar and 1-2 cup of water; boil five minutes. Flavor with a few drops of essence of peppermint. Stir until quite thick. Then drop on waxed paper. Peanut Brittle—Boil together two tablespoons of butter, one tablespoon of vinegar, one cup of molasses and one cup of brown sugar. (When done the syrup will crack if dropped into cold water). Put into this mixture one cup of sheiled peanuts. Take off the stove, dash in one teaspoon soda, dis- solved in a little water. Beat the stuff and set in pans to cool. Stuffed Dates—The filling is made by taking the white of one egg and one teaspoon of rose extract and stir- ring into this enough powdered sugar to be rolled into the shape of a date. Fill the date with date filling and press together on both aides. ELOISE. North Stonington. Tested Recip Editor Social Corner: 1, for one, was very mueh interested in the different menus for Thanksgiving dinners, and with 8o many to chooge from think we all ought to have been satisfied. “"Will- ing Helper’s” dinmer is about what I should plan, as it is nice and easily got up. There are persons with no mother to get them a nice dinner, and hardly 4 friend that would invite them, per- haps; not mcquainted, maybe, stran- gers in a strange land; such must be Very lonesome and homesick. They are to be pitied. I hope they all en- joved a nice dinner. 1 inclose tested recipes: Flaky Piecrust: Three cups flour, sift in 1 teaspoon baking powder; 1 p lard. little salt. Rub the lard in the flour; mix with cold water, little as possible. This makes two pies. Fruit salad: One-half dozen or- anges should be peeled, leaving no par- of the white, and then cut in small pieces; one-half of a ripe pine- apple broken with a fork into tiny bits and sugared to taste: 4 bananas sliced and mixed with the oranges, and the whole chilled three or four hours. This is very nice. Pogounnoc Bridge LOUISE. Fruit Confections and Crackajack. Editor Social Corner: I am send- ing some good candy recipes which are very nice for Christmas. May the contest be “sweet” and “sugary.” Penuche—In & graniteware pan put half a tablespoon butter, two cups | brown sugar, and half a cup milk. Boil until 2 hard bail is formed when drop- ped in cold water. Remove from fire, add half a tablespoon vanilla and one cupful walnut meats broken into smell pieces. Beat a few minutes, then pour into buttered tin. When cool, turn pan upside down, so contents will fall out. Mark into squares and break. A flue two-layer fudge is made by making half of the above recipe. When cool, spread with peanut butter, over which pour the other half of recipe. Walnut_meats need not be used when made this way. Chocolate Caramels: One cup mo- lasses cup brown sugar, butter size of walnut, haif-cup grated or melted chocolate, one cup milk. Boil until a very soft ball is formed by dropping in cold water. (Care must be taken not to Dhoil longer than this, or mix- ture will not caramel). Remove from fire, flavor with vanilla. Pour into but- tered tin. When cool, cut into squares and wrep in oiled paper. Stuffed Dates—For these, make a fondant with three cups confectioners’ sugar and enough hot water to make stiff enough to handle. Flavor with ia. Remove stones from dates, fill with fondant, and roll in powdered sugar. S Stuffed Figs—Steam figs until soft, cut in two, and fill each with half a shmallow and half an English nut meat. Press edges together, and roll in powered sugar. (These are fine.) Stuffed Prunes—Cover prunes with water and put on back of stove. When swollen remove from water and dry each one carefully. Take out stones and fill each with two or three pea- nuts. Roll in powdered sugar. Fudge—Two 10colate sents, then turned into a butterad = Witer over nd rubbing off the £ squares pan and left to eool Ont into squares hull. Dip in sweet melted chocolate | S two cups granulated sugar, th g shorp knife before it gets hard. #nd dry on oiled paper. B of walnut, half cup milk. White fufge is mads the same way | Boil until it forms hard ball when $iting the ¢hocolate and using one What is nicer for a Christmas can- | dropped in cold water. Remove from S Shmant OF OF SRt Meets dy than molasses taffy. which every- | fi'¢, add vanilla, and & cun of walnut Sultans mels and pralines are Ol I8 Sure to know how to make, and | Meats, if desired. Beat several min- ellent chafng-dish candles, but are| WAy be varied by adding (llfl'(-rr:ntl utes, pour in buttered tin. When cold g kinds of nut meats or pulling and cut- | break into squares. trifle more sxpensive than the fudge nd it i more work to make them. Aaltanas caramecls: Melt three table spoons of Witter, add three teaspoons of molassen, one cup of milk and one and o hal? cups of sugar. Heat to bolling point an® boil eight mdnutes, wiirring e Httle as you can. Add one and a balf squares of chocolate and stir untll chocolate is melted, then boil seven minutes. Add one-half cup of | Ernglish walnat meats broken in pieres, three teblespoons of sultana | reisins and ene-half teaspoon of va- ting into small pieces dipped in melted ch whi h may be| colate. | Fudge s also an acceptable dish and nearly everyone knows how to make | it, although here is a tested recipe if’ there chance to be a reader who! does not know how to make it: Two cups of sugar, half up of milk, two tablespoons of butter, two squares of | chocolate_and a half teaspoonful of | vanilla. Put sugar, milk, butter and | chocolate into a saucepan and cool | until it hardens slightly in cold water. | nilla. Beat until mixture ls creamy.| make from the fire, add va H T o - fire, nilla_and :.:-‘? ::::1:!::3".9“ and make heat until it bewins to thicken. Pour' Cratmen: Heat one &up of powder- | o0 & buttered platter. 1t desired, put | thres quarters of a cup of Engiish | sugar. ons-half fup of maple SYIUD, | wainut meats on the platter Defore| A:—mor nm'nm m. oot Ball mL‘fi. pouring. When cold, cut in shapes. formed In ecol water. Add on .j of broken pecan nuts: beat until ! reamy. Pour into a buttered pan md males I equares when cool. Pop-corn balls are made by boiling | together two cups of molasses, one cup of brown sugar, one tablespoonful of vinegar, a piece of butter the size T 4o mot know but T have forfeited | of 4 small egg untll it will hardes a place tn the Soctal Corner by my | when dropped oin ookl waier T volabifity, 1 Lope not, Tor T want|the corn popped (about four or five *omo Soeial Corner remder to have us| quams will be needed), salt it, sift o tme making and eating these ) through the fingers, that s extra s 1 have had. salt o unpopped” corn may drop pe BHOB4. | through, When the capdy is cooked, For a good two-layer fudge, make a recipe of penuche, and when cold, pour on the above candy. Crackajack—Boil one cup molasses and small piece butter until brittle when dropped in cold water. Stir in one tablespoon vinegar, remove from fire, adding a quarter teaspoon soda, one eup peanuts broken into picces, and three quarts popped corn, from which the hard kernels have been re- moved. Stir the mixture well, that cach kernel may be coated. Shape in- to bu!l;l with the hands and put away to cool. Walnut Creams—Make a fondant as for stuffed dates, or a smaller quan- tity if desired. Shape into littie rounde and on top of each press anm English walnut meat. I hope these recipes will prove use- ful to the readers of the Corner. Norwich. HOLLY BERRY. A Christmas Tree for a Dollar. Editor Social Corner: While riding on the railway train recently I could not help hearing the conversation of two women passengers. The subject was their (hristmas shopping, One | | | said to the other, “Well, circumstan- ces will oblige me to curtail many things that I would otherwise have carried out;” and in telling one way she was to economize, she was going to dispense with the annual Christ- mas tree. This saying touched my heart and made me feel sad, as I am the mother of little ones myself, and know how dear to children’s hearts is their Christmas tree; especially when they have always been accustomed to one. I longed to tell her how I intended to have a tree at the cost of one dol- lar, and thinking it may be of benefit to others, I am going to teil you how I arrange it. It is not always the lavish outlay af money that makes a successful Christinas tree. One_ that is handy may prepare all the little ornaments at home. Several sheets of glazed and tissue paper, in two or three bright tints, a bottle of gilding, a few balls of tinsel cord, some coarse Swiss mus- lin, one pound of English walnuts, 2 or 3 quarts of cranberries and a quantity of popcorn will be required. You can collect pasteboard boxes of different sizes, colored pictures or picture cards, bits of worsted, half a yard or more in length, fragments of materials suitable for dolls clothes and as many wishbones as you have saved through the year. The boxes can be broken up and the smooth pieces laid aside over the small pieces with tissue or glazed paper and decorate with pictures of buds or flowers. The larger pictures are pasted upon the cardboard and then cut out. They can represent fig- ures, etc. Swiss muslin may be made into ro- settes and a figure pasted on the side of each; finish your rosettes with loops of tinsel cord. The popcorn can be used white as it is; or colored if desired and strung with' a needle and thread into long strings. Do the same with the cran- berries and loop them gracefully from branch to branch of the tree. Perhaps the most difficult part of your work will be in transforming the wishbones into dolls. Make the heads of peanut shells. These, if carefully selected will show possibilities in the way of faces, and many will be found to need only a few pen strokes to make them look quite natural. Some may be dressed as old ladies, having plaid shawls about the shoulders with old-fashioned bonnets, others as in- fants and others as old men.. If any a walnut, the same amount of butter and one-fourth teaspoon of vanilla. Roll creams in this, using a steel fork or'a crochet needle, and place on para- fine paper to dry. Caramel Fudge: Three pounds of cof- fee sugar, half a_cake of Baker's choco- late, one cup of molasses, half a cup of milk and half cup of butter and boil without stirring until it will harden in cold water or draw into a thread. Take off the fire and stir until it begins to thicken, then pour into buttered pans and let cool; cut in squares and place on parafine paper. A Pretty Christmas Gift for a Busy Housegirl: A set of dusters in three shades of -cheesecloth. Half a yard makes one duster, and for colors one pale, one medium and one deep pink make a pleasing variety. The edges should be turned in as for hemming and featherstitched in embroidery silk of the same shade as the cheesecloth. Success to all members of the Social Corner. FRANK. Moosup. NEW LONDON COUNTY LIBERTY HILL Mr. and Mrs. H. V. Oehlers Purchase MacCormac Place. Mr._and Mrs. Henry V. Oehlers of New York city have purchased the MacCormac_piace. (Mrs. Oehlers is a daughter of Mr. and Mrs. James M. Clarke. 5 There was a supper and entertain- ment at the church Friday night. Prof. H. N. Loomis and family of New Britain were guests of Professor Loomis’ mother, Mrs. J. H. Burrill, on Thanksgiving. Mr. Loomis took his grandmother, who is about 86, and Mrs. Lucy Foote, who is 88, for an au- tomobile ride, which they much en- Jjoyed. Mrs. E. A. Noyes is spending this week with her daughter, Mrs. F. A. Verplanck, at South Manchester. ‘Walter (‘leland and brother Cecil and their families were guests of Mr. and Mrs. Frank Allen in Seotland Sunday. Mr. and Mrs. Wallace Palmer are moving into the new cottage belonging to_John Clarke. Mr, and Mrs. Henry V. Oehlers are the guests of Mrs. Oehlers’ parents, Mr. and Mrs. James M. Ciarke, and her wishbones are left over they may be gilded and tied to the tree with tinsel cord or any bit of bright worsted or baby ribbon that is at hand. After the walnuts are opened and emptied of their contents and gilded they can be glued together after inserting tin- sel cord loops by which to hang them on the tree. Cre: nts, stars and hearts may be cut from cardboard and may be gilded or silvered, or cov- ered with bright glazed paper. From the Swiss muslin cut Swis baby stockings, diamonds or Squares, Sew two of the same shape together, but- tonholing them with bright silks and use them as candy bags, running nar- row ribbon through the tops of each. Balls may be made from gild(‘@ emp- ty eggshelis. Home-made cookies cut in the shape of animals, with black currants for eyes, are attractive. Pa- per corncucopias may also be made for the tree. a last touch give the tree a liberal sprinkling of white cotton pulled Into flakes, and sprinkled with gilt powder. A MOTHER. Norwich. Christmas Candies. Editor Social Corner: In the rural districts, where stores are not plenty and stmas candy is not always easy to obtain, many times one is forced to make candy for the young people, for a Christmas without candy would never be forgotten by the whole family, the old as well as the young, and as The Bulletin has called for candy recipes I am sending in a few to help add to the collection of recipes of sweets which will be sent in for the next two weeks. It is well to remember that some fine Christmas candies can be made in the country as well as in the city. Cream Chocolate Caramels: Mix to- gether in a granite ware saucepan half a pint of sugar, half a pint of molasses, half a pint of thick cream, one gener- ous tablespoonful of butter and four ounces of chocolate. Place on the fire and stir until the mixture rolls. Cook until a few drope of it-will harden if dropped into ice water; then pour into well buttered pans, having the mixture about three-fourths of an inch deep. When nearly cold, mark into squares. 1t will take almost an hour to boil this in a granite ware pan but not half so long if cooked in an iron frying pan. Stir frequertly while boiling. The caramels must be put in a very cold place to harden. Chocolate Creams: Beat the whites of two eggs to a stiff froth. Gradual- ly beat into this two cupfuls of con- fectioners’ sugar. If the eggs be large it may take a little more sugar. Flavor | with half & teaspoonful of vaailla and work well. Now roll into little balls and arop on a slightly buttered platter. Let the balls stand for an hour or more. Shave five ounces of chocolate and put into a small bow! which place on the fire in a saucepan containing bofling water. When the chocolate Is melted take the saucepan to the table and drop the creams into the chocolate. one at a time, taking them out with a fork and dropping them gently on a butter- ed dish. It will take half an hour or more to harden the chocolate. A few suggestions in regard to choc- olate: The best flavor to add to choco- late is vanilla; next to that, cinnamon. Beyond these two things one should use great caution, as it is very easy to spoil the fine natural flavor of the bean. Chocolate absorbs odors rea there- fore it should be kept in a pure, sweet atmosphere. As about 11 per cent. of the chocolate bean is starch, chocolate and cocoa are of much finer flavor if bolled for a few moments. Long boil- ing, however, ruins their flavor and texture. Chocolate Candy: One cupful of mo- lasses. two cupfuls of sugar, one cup of milk. one-half pound of chocolate, & plece of butter half the size of an egg. Boil the milk and molasses together; scrape the chocolate fine and mix with just enough of the boiling milk end molasses to molsten; rub it perfectly smooth; then with the sugar stir into the boiling liquid; add the butter and bofl twenty minutes. Try as molasses candy and if it hardens pour into a buttéred dish, cut the same as nut candy RURAL DELIVERY. Danielson. Chocolate Drops, Caramel Fudge, Christmas Gifts. Dear Sisters of the Social Corner: The following recipe for Chocolate Cream Fondant will he found to be very nice: To one pound of sugar add one half pint of cold water and one- fourth teaspoonful of cream tartar, and boil rapidly for ten minutes without stirring. Dip the fingers into ice water and then roll fondant between fingers and if it forms a soft creamy ball which does not stick, it is done. If not hard enough. boil a little longer; or if too hard, add water. boll up. test again. Set aside the kettle till contente are lukewarm. then stir the mass with a ladle until it white and dry at the edge, ithen take out and knead the same as bread until it is creamy and soften by vutting a damp cloth over it and leaving for several davs. In mal ing several pounds it is better to di- vide the mass before kneading and flavor each part with a different fia- vor. For chocolate creams dust the moulding board with as little flour as possible and roll a piece of fondant into a eyiindrical shape, then cut reg- ular shaped pieces and roll between the hands to shape and place on parafine paper to harden until next day. Melt a cake of chocolate in a rather déep ves- sel, by setting in @ pan of hot water, 2dd 2 piece of parafine half as lasge as brother, J. Henry Clarke, and family. OAKDALE. Twenty-Five Local Pupils Norwich Free Academy. Attend Almond Bartlett and wife of Daniel- son, who have been guests of Mr. and Mrs. J. C. Dolbear since Thanksgiving, returned home Thursday. George H. Bradford and family spent Thanksgiving with Mr: Bradford's brother, William H. Baker, of Nor- wich. Mrs. F. C. Scholfield and Miss Carrie Parker visited friends in Willimantic on Thursday of this week. A meoting of the town school com- mittee was held at Chairman C. W. Comstock’s on Monday evening. Twen- ty-five pupils from this town are at- tending the Norwich Free Academy. Rev. H. T. Arnold of Norwich preached in the Congregational c¢hurch on Sunday from Prov. 30:24. The C. E. meeting topic was My Favorite Missionary Hero. Leader, Deacon D. A. Johnson. The fire which destroyed E. A. James' barn near Allyn’s Point on onday even- ing could be seen gquite plainly from this place. BETHEL Exchanae Pulpits—Personal Items. Pastors Rev. €. L. French of Pachaug ex- changed pulpits on Nov. 27th with the Bethel pastor. Rev. T. H. Peabody of Norwich is expected to occupy the pulpit on Dec. 4th, morning and evening. Tieland Burdick has been spending a few days at home or\account of a cold, Mr. and Mrs. Ernest Luther spent Thanksgiving in Springfield, Mass., with their daughter, Mrs. Will Rich- mond. Rev. and Mrs. Frank Chamberlain spent Thanksgiving day at the home of R. H. Young. Mrs. Barber entertained her nephew and wife from Norwich over Sunday. J. G. Bill has been visiting in Jewett City, al€o at the home of Hannah His- MONTVILLE Ladies’ Club Gives Entertainment for Benefit of Church—Bible Study CI Organized. Miss Ethel Boynton spent Sunday with her parents at Gardner Lake. Last Sunday was Rally day in the Bible school, one hundred and nine he- ing present. The exercises and songs by the school and remarks by the superintendent, M. V. B. Brainard, were enjoved by all. The Christian Endeavor meeting was conducted by Miss Maude Wood. g(?pic How does God want us to thank im? Miss Maude Wood of the state nor- mal school, Willimantic, spent Sun- day at her home here. Meeting of Mission Circie. The ladies’ mission circle met with Mrs. Arabella Latimer, the preside: last week Friday afternoon. The dies have sent $20 for the foreign work and the church has sent $25 for state missions. Rev. and Mrs. George C. Chappell spent last week as guests of Mr. Chap- | pell’s parents at Chester, Conn. Church Entertainment Nets $38. The expense of $37.64 for refinishing the supper room, kitchen, hall and par- lor of the {Union Baptist church was met by the reecipts of the entertain- ment given by the Ladies' Friday Night club, at Palmer Memorial hall, Wednesday evening, Nov er 16 Thirty-eight dollars was cleared and $40.11 taken in_ all. About $75 has been raised within three weeks for church improvements. a- Mrs. M. M. Rudd, who has been ill for several days, is rapidly improv- ing. The Agoga Bible class met at the church parlors Monday evening, No- vember 21, for their regular meeting. A Bible study class and a mission study class have been started to be taught by the pastor of the Union Baptist church. Here and There About the Town. ; Loren Rathbone and family spent Thanksgiving day at the home of Mr. Way in Colchester. Mr. and Mrs. Nathan Thanksgiving day with of_Colchester. Enoch Crandall spent several days of last week in New London. Mrs. Alexander Gordon has return- ed from New York city where she has een visiting her daughter. On Wednesday evening of last week the teachers anl substitute teachers at | the Congregational Sunday school met | at the home of the superintendent to | make plans for the Christmas enter- | tainment. Charles T. Williams ana A. Algart of Colchester were in town on Tuesday. J. Frank Rogers was in New London on_business Monday. F. R. Bailey and Herbert Maynard | were in New London on Wednesday. Rev. J. S. Cogswell will preach in| the Salem Congregational church on 1 Clark spent | Thomas Clark Suiday morning. F. R. Bailey will lead the yvoung people’s meeting in_tho evening Topic. The Worth While Life. CLARK'S FALLS Visitors Visiting About the Village. Henry Babcock was in Westerly Wednesday, visiting his son, Arthur Babcock. M Mabel Bill, who has been home for a visit, has returned to Melrose, Mass. / GDyotect <Bet the Original and Genuin HORLICK MALTED MILK - The Food-drink for All Ages. ForlInfants, Invalids,and Growing children. PureNutrition, up building the wholebody. Invigoratesthe nursingmotherandthe aged. Rich milk, malted grain, in powder form. A quick lunch prepared in a minute. Take no substitute. Ask for HORLICK’S. In No Combine or Trusi on business Monday and also visited the Norwich State hospital. W. H. Church of Rockville, R. I, and C. H. Crandall of Westerly were in this place recently on b Wilson D. Maine of Fishers has been home for a brief visit. Mr. and Mrs. G. A. Stoddard enter- tained William Sisson of Hopkintor and Mr. and Mrs. E. W. Sisson and Perry and Mr. and rMs. Fred Sisso and daughter Sophia of Ashaway, #6- cently. vig- island Clyde Maine of Pawtucket, R. ited Frank Palmer last Frida, CAMPBELL'S MILLS Stork Not Very Liberai—Leaves a One- Pound Boy. Jared A. Gallup four hogs soven months old that will weigh two thou sand pounds. Justice Tanner and Grand Juror Barber held court three days tl week. The stork left a pound baby boy at the Pine Grove farm for Mr. and Mrs. Charles Remington one day last week. James H. Dixon has moved his saw- mill to a lot near Glasgo. " 6LASGO ad he American Thr building a new barn. > was no school on Monday room, as she was kept 18 company in she had been spencing ving, by the death of he grandmothe Dora and Blla ston sper Thanksgiving with N glesto mily gatherin at the home vas ma of childs on Thanksg f James Wilt rry by the home grandchild - present being eleven GRISWOLD The young ladies wing club met with Miss Susie Morgan on Saturds afternoon. Mrs. Jane Lester returned last w from a three weeks' visit with friends in Westerly and Mystio. Mr. and Mrs. George Geer of Balt were guests at 8. G. Norman's Thank com giving. Mrs. Moses Wilcox and Mrs. He Noyes of Mystic visited in Pach: over Sunda "LEDYARD fr. and Mrs. Fladlai A. Hull of New were Sunday London guests of Mr. Mrs. William I Allyn. . and Mrs. Enos M. Gray and sc Enos M. Gray, Jr., home Sunday evening, having spent Thar giving with relatives in Providenc Mr. ané Mrs. Daniel E. Gray family spent Sunday with Mrs. Grayv's brother, Mason Gray of Preston City The population of Liverpool has in- creased from 517, to 760,357 in th past 15 years, and Consul Horace L. Mrs. H. F. Palmer was in Westerly ington says that during that time now now Store Open Evenings Millinery Clearance Sale BEGINS SATURDAY, DECEMBER 3rd. One lot of Hats, were $4.40, $4.90 One lot of Hats, were $6.90, $7.90 One lot of Hats, were $9.90, $11.90, $13.90, $15.90, All these Hats are the latest styles, and no edds and end: White Star Clothing House, new 153 9 new hou have been bullt Cremenames 90 90 MAIN STREET FOR BREAKFAST, LUNCHEON,, SUPPER BAKER’S COCOA IS THE IDEAL BEVERAGE Pure, Delicious, Healthful * Possesses all the strength of the best cocoa beans, scientifically blended. Acts as a gentle stimulant and supplies the body with some of the purest elements of nutrition. 52 Highest Awards in Europe and America Genuine bears this trade-mark and is made only by WALTER BAKER & CO. LTD. Established 1780 DORCHESTER, MASS.