Norwich Bulletin Newspaper, February 28, 1914, Page 14

BETTER KEEP PEACE THAN MAKE PEACE EVERY WOMAN'S OPPORTUNITY. The Bulletin wants good home lefters, good business letters; good help- auy kind the mind may sugsest. They should be In hand by of each week. Write on but one side of the paper. Address, SOCIAL CORNER, £DITOR, Bulletin Ofice, Norwich, Conn. THREE PRIZES MONTHLYs $25C to Arst; $1.50 to sccora: $1.00 to third. Awsrd mede the last Seturday in each month. THE PRIZE WINNERS FOR FEBRUARY First Prize $2.50. For J. E. T, of Yantic, for letter entitle Sacond Prize $1.50. For Maple Leaf, of Norwich, for lettersentitled tng Potatoes.” Third Prize $1.00. ‘ATses Made of Fluted Board."” “Many Ways of Cook- S Por Peineotta, of Los Angeles, fbr letter descriptive of pageant in that city. SOCIAL CORNER POEM. What Would We Do? Tt all the world was always bright, Without a shadow creepin’, Ax suns kept shinin’ day and night— What would we do for sleepin’? 3 If gil the siies were always clear, An' spring just kept a-stayin’, An’ bees made honey all the year— ° What would we do for sleighin'? # If evervthing went jest our way, An’ not a storm was howlin’, An’ eash come in for work or play, What would we do for growlin’ Jeat let the plan o° Nature rest— Be glad for any weather; The feller who -still does his best Erings earth and heaven together! L, STANTON. Bent 11 by Jim, ANSWERS AND INQUIRIES. AUNT ABBY—Letter and cards re- csived and mailed as you direoted. DOCTOR—The song *“Sweet Long Ago” was mailed to Keziah Doolittle. BLANCHE—Cards received and mailed as you wished. Thanks for card to Editor. AUNT ABBY—Cards recetved and matled as you desired. LIBBIB-—Card recelved and mailed to Ella of Canterbury. MAPLE LEAF — Please accept thanks of Pditor for pretty card. THEODA—Card received and for- warded to Blanche. BALSAM FIR—Cards received and forwarded to Married and Happy. MA—Letter received and mailed to Potlatch, BIDDY—Cards recetved and for- warded as you directed. Thanks for card to the Editor. THE Y DATE—Let the 14th of March be considered the anniversary date for The Social Cor- ner, when the old writers may respond 0 the call for a‘little letter from them. 1;('.! have short letters and a lot of them. DREAMER: Cards mailed as you divected. TEACH THE CHILDREN TO BE ORDERLY, Sisters of the Social Corner: &s I #aid in my last letter we should be- zin to teach our little ones while quite voung to have a place for everything and keep their things in their place when not in_ use, Fvery mother who does mot So train her little ones is not only making herselt a great deal of unnecessary trouble and hindrance in the coming years, but is helping to fix an untidy habit tn the Iife of her children which will follow them through life in their own homes. Some mothers will say they have 00 much to do and cannot attend to sesing if they always put up thelr things. Dear sisters, it iz time well recelved amd spent to attend to the careful train- | ing of the children in our homes, even if we have to dispense with many ruf- fles and much embroideries that we would like to make. It is not so difficult as some may think, if only you begin early enough and keep persistently at it. A little ‘watchfulness and persistent patience and loving encouragement will work ‘wonders if the heart has been open each morning to receive the blessings for the day that the Father is so willing to give, ‘When we ask for our “daily bread” we must feel that we need not only food, but grace, patience, forbearance and loving kindness. (and it is our own fault if we do not have them, for they are free), it will not be a hard task to early teach our ltved ones to work for each others =o00d, and thus add to their own hap- Piness az well ag that of the whole heme circle. There were two mothers I knew years ago each having aseveral chil- dren attending the same school. One mother said to the other, one day: If we have these ! der. Then run three or four good sized onions through the chopper. More or less according to the desired amount of flavor. Fry them in the Temaining grease of the salt pork. When they are brown put into kettle. Quahaugs are better when opened just before putting the chowder on. Pour the liquor into the Kkettle when the potatoes are well done. The liquor prevents them from breaking up. Let | the chowder boil slowly for 4 or 5 hours. | salt, | Put in pepper and possibly according to taste. About half an hour or 20 minutes before serving put in the quahaugs which have been cut in pieces or run through food chop- per. Chowder acquires a much bet- ter flavor by standing, but do not let it boil after putting in the quahaugs as it tends to toughen the quahaugs. It is much better served at the next meal or even the next day, Here is a hint when roasting chicken or turkey. After the fowl has been stuffed, instead of sewing with a nee- dle, the incision, pinch the edges to- ther and force toothpicks through bout an inch apart—then begin at the top and with a string lace it as you vould lace a shoe, ssing the string between each toothpick, then tie at the bottom. When the fowl is baked all you have to do is to pull out the toothpicks and the string comes too. This saves time, needles, and besides being easy to do saves the flesh from being torn by pulling as with a needle. Try it! Have you ever made an apron in about 15 minutes and had the price not exceed 12 1-2c? This is a plain easy pattern of an apron and just the kind to make for such fairs as you can get double the price for it. Take Just one vard of percale at 12 1-2c per ¥d, cut off a strip the width of the 800ds for a band. Then fold the re- mainder of the cloth lengthwise. Be- gin at a point 2-3 the distance from the edge and cut in a diagonal line to the bottom about 1-3 from the edge. You have 2 pieces, the larger being the centn__- gore and the two smaller ones the side gores. Invert the side pieces and lay against the centre, baste and stltch. Cut round corners from the side pieces and save one piece for a triangular pocket. Make a narrow hem around the edge and sew on the band, then the pocket and your apron is finished. Simple, isn't it? After blacking your stove polish with a miece of ‘cotton ba[rinzp and your stove will shine as it never did before. Then clean the nickel with a cloth dipped in the ashes that collect over the -oven. You will be sur- prise_d at the bright shiny appearance and it does not scratch the nickel the least bit, Rhode island your spider pip Johnnycakes—Have our spide g one cup of white johnnycake meal with boiling water so that wells. The water must be “mad” boiling. Put in a pinch of salt, and thin it down with milk. Drop it from a teaspoon on the griddle, greased with lard or drippings, and let them fry until brown, then turn and fry on the other side.” It takes about {15 minutes. Eat them with butter or | gravy. | I must get the children ready for school, so au rev for this tim | SUNBONNET St HOW TO DO FAMILY SEWING. Dear Social Corner Folks: Here are a few tips in sewing that I may hope will be of interest to some of our sisters. Stitch wash goods - with a falrly {1loose tension. Always darn stockings and under- wear with cotton. Wool will shrink and draw. If_children's stockings are darnea at the heels and toes before wearing they will last as long again. In darn- ing stockings it is a good idea to hdve & black darning egg for light stock- ings and a white one for darning black stockings: one can see more readily how to mick up the stitches. T always wash new stockings hefore wearing for I think they wear better and I also think it is a very good idea to remove any loose dye that might remain on the inside of the stockings that the feet might come in “Why is it that your children are contact with not reproved in school, or punished, ‘while mine are often reprimanded and punished sometimes?” The other mother repled: “I do not For a loose machine belt, put on a few drops of oil, give the wheel a know only about my ewn children that they seem to try to do as their par- ents want them to and when they £0 to school they know that their par- ents trust thom to do their best at schec] and show their respect for their temcher and parents too.” The second mother sald: them for school every m: : ways silently pray the dear Lord to restrain them from evil, and protect them from all harm while absent { home; and she trusted Him to do lt and He had never falled.” AUNT ESIHER, TESTED RECIPES FROM SUNBON- "I start : I al- NET SUE, Dear Cornerites: basp’t this been A buey M”flu"u{ a store of #00d things to eaf, reunion of dear ones and complete haj Y promised my recipe for Quakau Chowder: Cut at sized toes least 8 dezen goe: few turns and it will soon tighten. A few ocents’ worth of alum dis- wet the goods will i “set” blue in cot- ton fabrics, ..Try a simple embroidery design ca ried out with beads on theerg 5 chiffon. White beads on black is one of the smartest effects, For raincoats or other materials that break where the buttons are sew- eq on, use a small button at the back, sewing through both at the same time. This will relieve the strain direct. It is often a pity to throw away the | bottoms of negligee shirts as they are seldom wern at the time neekbands | and sleeves give out: they can be util- lzed for children’s dresses, using man Emuy paiterns that appear in ulletin from time to time, The importance of basting well The is ngt fully realized by the inexperienced, If padly dene the garment will never be satisfactory and yeu will wender why eng side of the sleeve seam drop- neI he the other and why the gheulder seams after being stitched were umeven. Adjusiable sleeves for infants that cannat be easily outgrewn are made cutfing the slesves censiderably #olved in water enough to thoroughly | k or| longer than required at first. Make | B tiny run of the inside seam and through it run a fine tape. Iasten at the cuff, pull up to the desired length | and tie at the armhole to another! short length. Let out when you laun- | der it. Have tape long enough to let out as baby's arm grows. A neat and durable buttonhole for use on bands, undergarments, etc., can be made on the machine. Cut and overcast with fine thread both ways; that is, overcast around the button- hole and back to the point of begin- ning: stitch several times around let- ting the first row hold the overcasting and the last row about an eighth of an inch from the edge. This will be a help to those who find the making of buttonholes difficult. The strength will depend on proper overcasting as well as evenness, To baste properly, put the two edges together and baste in a true line just inside of where you will sew and with stitches that are not too long to hold firmly. A talloress who must be taught to lay her work flat upon & board first, for if the work slips 1t will be very uneven, one cannot hold the work on her lap and do a very neat at first it is a very hard task to accomplish; but with a little patience and skill it can be easily mastered. To baste over a board or table with- out putting the hand underneath the work and thus lifting it, requires some patience and practice; but when ac- complished the work is better and more easlly done, It would seem as If there was “noth- ing new under the sun” In the line of utllity when 1 say that old stock- ing legs make good Detticoats. They are cut open at the back seam, the foot cut oft at the ankle and the Dieces seamed together the same as any gored skirt. For the knee length they are amply long and may be finished with a crosswise band put en so as to hold the stocking material out flat, but not stretched. A shallow yoke of some thin, firm material makes the best tops. For the long petticoats get the necessary length by adding a scant ruffie of any suitable material, In these days of fitted skiris great attention is belng given to - perfect fitting underwear, and the stockinet petticoats are shown in the best shops. The “stocking leg” pettieoat can be made to do equally good service. Few women nowadays realize the importance of knowing how to cut and make, neat, well fitting garments for themselves and family and what it means to them in the way of dol- lars and cents, as well as in their personal appearance, for the cost of material is only a small part of the total outlay where the making is done by a hired dressmaker. To thoroughly understand the art of “making over” is something that every woman feels the necessity of, and to go about this intelligently cne must know the principles of dress- making; that is, to be able to follow the printed directions for cutting and putting together a garment and how to baste and sew smoothly and evenly. I could write of many advantages gained by doing the sewing in the home and by beginning to teach the daughters as they enter their teens to cut and make underclothes and aprons and do other household sewing and gradually work into the dressmaking. I have yet to meet the woman who as not grateful for being thus taught in girlhood, at a time when the mind is far more receptive than in later vears, RAMBILER. i CRIMSON USES FOR SALT. Dear Editor and Social Corner & ters: As I haven't talked on your line Jately, thought I would try and see if I could get you. Hope you are all well and enjoying this fine weather the same as 1 am. Here are a few uses for salt: In the sickroom it finds a place. Salt and water make a good gargle for an inflamed or chronic sore throat, and an outward application will strengthen tis; it may be used to strengthen a sprained limb and for those who can- not enjoy sea bathing, a bath of salt water occasionally is very refreshing. For cooking purposes it is indispen- sable and it is well to remember_that It brings out all other flavors, Even puddings are much improved a little salt is add A pinch of salt added to the whites of eggs will cause them to whip in half the me. When mixed with common ice it lowers the temperature below freez- this et property in maling ice cream, Jsed as a tooth powder salt cleans water early in the morning. Again, when the chimney is swept, a handful or two thrown over the soot will keep it from floating about, ‘When broiling a chop or steak a lit- tie salt thrown on the fire lowers the blaze and makes a more suitable fire for the purpose. In_the laundry a handful of salt put in the rinsing water will prevent the colors from “running” in prints and woolen articles; a pinch in the starch will prevent from sticking to will keap the color better. Salt has antiseptic and preserving qualities which are well known and by destroying the organisms that promote decomposition it is invaluable for | keeping fish, meat and many other things, A little salt put into the washing up water, brightens crystal, and also removes discoloration from water bot- tles. It should also be used plenti- fully in cleansing sinks, baths and lav- atories. Salt brightens as well as extinguish- es fire, as a teaspoonful put into t oil of a lamp makes it give a bright- er light, . If a chimney catches fire salt thrown up in handfuls will put out the flames. For unbroken chilblains rubbing | with damp salt is one of the best rem- edies known. A little salt strewn on saucepan will prevent | from becoming smoked, | Thoroughly wetting the hair once or twice with a solution of salt and water will keep it from falling out. Salt will curdle sweet milk, hence, {in preparing porridge, gravies, etc., | salt should not be added until the digh is_prepared. Well, someone wants the line, 8o I will ring oft for this time, Oh, Muggins: Where are you? Fernlover: Wish I could see your | room of flowers. They must be love- ly. Love to all. West the lid of a the contents SNOOKUMS, Ashford, | | Editor and Social Cerner Sisters: T | will just step in for a few minutes and at with you, I hope yeu are all j enjoying this niee snow and havin many sleighrides. What a nice time It sleighing party, and go to Plainfield and hunt up Bluebird. I hope she has net got lost in this deep snow and frozen, 5o we shall not seen hear her i sweet song again, 1 think it weuld 7 | cheer us all up if we should hear frem her these dreadfully cold days we are having, Guess; Where art theu? Hepe yeu are well, DId you lose these beauti ful plants during the eeld nighis? Theoda: You asked me awhile age if T had a ‘phens, I will say I have net; but a card will reach me if yeu send it to Box 63, Hampton, Ct, B R T was glad te see Married and Hap- py's leiter in last week. Am giad she is gaining and able te be eut again, Ready; I anjey reading your lstiors Norwich as a Trade-Center the chest after an attack of bronchi- | ing point, and advantage is taken of | the teeth and strengthens the gums| Jewett City. and it is sometimes recommended as a cure for dyspepsia, taken in hot | RURAL DELIVERY'S UNKNOWN the iron and -a rough iron may be| smoothed by rubbing it in fine, dry | salt. If new prints are soaked in | strong salt water before washing they | HOW TO MAKE A POTATO PIE. | would be for the sisters te have a nice | what her attractions—what buyers. Norwich merchants and are These letters should be length—written in black ink These are lates. may be $5.00 in it for you ! Norwich, Conn. WHAT SHE HAS TO OFFER! WHAT IS YOUR EXPERIENCE? $50.00 TO BE WON IN PRIZES Five $5.00 Prizes to Norwich writers who shall tell Five $5.00 Prizes to Outside writers who patronize and the latest date for mailing shall be THE 28th DAY OF MARCH. competitions and youth of both sexes wherever The Bulletin circu- Please give this matter your earliest attention—there Address all letters, to Competition Editor, Bulletin, Letters signed with pen name should also be ac- companied with full address. she has to offer to visiting able to set forth the advan- tages of coming here to buy goods or supplies. from 600 to 800 words in upon one side of the paper, open to men and women S —————————————— | e slghtly with in The Corner, and hope to receive one | | direct from you. What has become of Balsam Fir, Becky and others who have not written for 50 long? L. H. K.: Why don’t you some into The Corner these shut-in days. You can think of lots of things to write and tell us about. How does that quilt get | along? Suppose you have it almost | done. T Wil ask all sisters if they have ever made a White Potato Ple. I send my | | recipe, which I like very much: { Potato Pie—Boil some common white potatoes; while they are cooking cara- | mel one cup of sugar by molistening | with a little water, and cook to a | bright yeliow caramel; when potatoes are cooked slash them; add two beaten eggs; then the caramel sugar, » little salt, cinnamon and ginger; season them a littie more than you would a pumpkin pie; one cup of mllk, one cup cup of. thin sweet cream, two-thirds cup of mashed potato, for one pie. To be baked with one crust like a pump- kin pie. They puff up finely in the oven, and when done are a lovely golden brown. Hope some one will try this and re- port. ‘With best of wishes and all good success to The Social Corner. C. B S. A FEW INQUIRIES FROM AL- WAYS-IN. Dear Editor and Social Corner Sis- ters: Here I come again, after a long | silence, for a visit with the sisters. I hope I am welcome. Kstella: Are your initials M, W.? Did you live In Versailles a few years ¥ Runt Abby: T think your initials must be D, T. Is E. A. T. still with you? Billle: Your story was Write again. Aunty No. 1: Why don’t you send in_your recipe for sugar cookies? ne Lover and Spring Chicken: Are you frozen up so hard you can- not write? With best wishes to the Corner ALWAYS-IN. just fine. VISITORS. It was 7.30 p. m. as I sat down to en- joy the evening with The Bulletin in| { my hand, when there came a soft| knocking at the door. As I opened the| door the full moon was shining bright- | Jy, and there stood three well dressed | ladies, all strangers to me. 1 asked them to come in, and while they were | removing their wraps I took good care of their horse, as the night was clear | and cold. They were very jolly an seemed like your own folks. Thew would not give me any information a. to who they were or where they liv ed. They simply said “We have come | { to make you a lttle call and do not| | wish to be questioned too much as to| the object of our visit.” i 1 soon found them to be very jolly and easy talkers. After baving a good | chat with them for an hour, 1 said: | “Now, ladies, if I had known of your| visit to me I should certainly have had | a treat for you. Are any of you in- terested in moving plctures, as I have been working on them today, making a picture machine " They all spoke up at the same time “O! Yes! We just love picture ma- | chines. May we ask what kind of pic- | tures you have?” I replied: “I don’t know as they will | interest you half as much as they do | me, although it is a ladies’ department | called The Social Corner. I will run them off, and if you do not enjoy them: vou will please tell me to stop. “The first picture is The Bulletin | office, the home of The Social Corner. As I reel them oft slowly I will ex- plain them to vou. “This is Potlatch, fram the far-off land of Seattle, where the violets are {in bloom while they cut ten inch ice in New England. “Joan, with her windows full of choice flowers in bloem in mid-winter, | with her favorite tiger cats sleeping | in the sunshine among the flowers. “Balsam Fir, 'way down east where | the sielghing Is good while wWe tramp throush mud in Comnecticut. | “Nat and Jane Ann, looking the hogs over to see how many are fit to take to market. | “Papa's Boy, taking a morning spin in his suto, which makes his cheeks red and him tne picture of health. “Marriea and Happy, looking fine after her recent illness and confine- ment in ‘the hespital, “Crimson_Rambler, looking over the | landscape from her heme while the beautiful little reses bew their heads in_the morning breeze. Ready, getting & new ready. Dorothy Perkins, en each side of the depr are hundreds of these beautiful little blush roses bewing te all whe visit her heme. Snewball, whe in the geed eld sum- mer time neither melts nor fades away. Sunshine, who is always welcome te &l with her warm smiles, Theoda's fourth annivessary letter to The Beeial Cermer, with kind werds for the first six writers of the departs ment. "Ladies, this~eempletes my reel as far as I have made it, There a¥e many ether geod writers 1 shall add te the 8 o4 soen es I find time. While { woed bex | sence. | and cook until soft. it may have been somewhat tiresome to you, I hope you have enjoyed them, and not afraid to tell me to stop ¥ you were not interested.” They all spoke at once: “We have been very much interested, and you could not have entertained us in any other way that would have been m-re pleasing to us all” “It is getting late, and as we have quite a drive, by the light of the mcoa, if you will hitch up Neilis BEly we must be homeward bound.” After assisting them all into the bug- and inviting them to call again, they said they would surely make me another visit. When departing their said: “While we have not told you who we are, we will tell you this much, we are all writ- ers of The Social Corner, and all your sisters; and now we will btd you good- night!* As they drove away I said: “Well, I don't know who they were, but they were mighty good company, just the same. RURAL DELIVERY. MANY WAYS TO COOK POTATOES. Dear Editor and Members of the So- cial Cormer Family: As I have the time, thought 1 would add my mite to The Corner. We are having an awful Jot of snow. I began to think it was never going to stop. I don’t think maple leaves will start much this weather. @rimson Rambler: I think it is you instead of Rural Delivery who is stuck in the snowbank. Never mind; snow- banks wili be a thing of the past soom, then I will take you in my auto. Rural Delivery: Please pardon me for thinking you a rural carrier be- cause 1 thought perbaps you were by tho name. Was much pleased to see your name again after such an ab- I Snowball: Are you melting yet? think perhaps you will soon. Biack Pansy, Etta Barber and Clara and_Ella of Canterbury: Where are you? Please give us a call Potato Biscuits—Two good sized po- tatoes, three cups flour, three teaspoons baking powder, one-balf teaspoon of B one-quarter cup of butter or lard. | one egg, one cup of milk; bail and! mash the potatoes, having them free ! from lumps; sift the flour, sait and baking powder; add the potatoes and | rub in the bufter or lard; mix to a light dough with the egg and milk; roll out a little thinner than ordinary | bisenit and bake in a hot oven: serve as soon as done. Potato Salad—Cut cold boiled pota-} toes that are dry into dice shapes, season with salt, pepper and vinegar; | if vinegar is too sour. add a little wa- | ter; add onion cut up very fine also elery if yvou like; then cut up very fat bacon, say three slices, cut into dice shape, fry out nice and brown; turn this nto the above. This is nice to serve with pea soup. Potato Salad No. 2—Six jarge pota- | oes sliced, & large onjon chopped witn a parsley, two tablespoons of | salad oil, one tablespoon of melted but- ter, three tablespoons of vinegar, salt and pepper; arrange in bed of Ictiuce ieaves. Potato Scallop—Peel and slice large potatoes and six large omions; | cut up into dice and fry two slices of fat pork: add onions and potatoes; season to taste; cover with cold water } | This is a very [ tasty @ish and quick to prepare; fine for lunch or supper with cold meat. 1 Saratoga Potatoes—Shave thin, soak | in ice water 30 minutes fry in boiling | fat to a light brown, drain and salt, | serve hot in foided napkin. Potato Reses—To make potato roses | select round Instead of long potatoes, peel carefully, removing every suspi- cion of the skin; then with a sharp, | flexibie knife cut round and round as | it naxinf an apple, taking care not to break the cuttings until the potatoes | are used up; fry in a kettle of deep fat, sprinkle salt over them and drain. | If “preferred the potato roses can be made of creamy mashed potatoes put through a pastry tube. Creamed Potatoes—Cut eold boiled | potatoes into dice, put a little milk on ' the stove, when boiling add a littie | flour rubbed smoeth with cold milk; add potatoes and butter, salt and dash of pepper and boil until thickened. Novelty Potatoes—Chap very fins one | auart of cold boiled potatoes; put them into a saucepan with one cup of eream. two tabiespoens of butter, salt and | Pepper, set on fire, stir until hot, then ut into a baking dish, cever «with read or cracker crumbs and bake brown in & quick even, | Perfeetion Mashed Potatees—To pre- | pare them just as they should be, light, creamy, snowy white and ready to melt in your mouth, allow to each pint of bul?fld potatees ene tablespoon of bui- ter, haif a teaspeon of salt, & quarter af a teaspoon ef pepper and het milk ov_cream to meisten; mash in the ket- 18 in which they were boiled and beat | wilh a fork until light and creamy, If | net quite ready te serve, set the ket-! tle in a pan of het water and leave en | the baek of range until time io serve, Turn eut lightly em a het dish but never simoeth it ever, fer that makes the petato segey and eempact, Potate Creguettes—Two eups hat viced peialoes, two iablespoens buiter, one-half teaspoen salt, ene-eighth ted- Spesn pepper, ene-quarter teaspeon ef Rall, a-iew graing cayemns, & few medium sized potatoes; drops onion juice, Yolk of one egg. ome | teaspoon finely chopped parsley. ts in order given and beat thoroughly: shape, dip In crumbs; egg again; fry one minute in deep fat and drain on brown paper. Croquettes are shaped in a variety of forms. The best way is to first form a by rolling one rounding table- mixture between the hands: then roll on a board until of desired length, and flatten ends. Potatoes in the Shells—Bake eight when done take from oven and cut into length- wise picces; remove the inside care- fully without breaking the skins; mash, add buiter, pepper and salt, two tablespoons of milk and the beaten whites of two eggs; stir together lighily+ fill the skins. or shells with the mixture and bake 20 minutes; serve hot. There is no time to be wasted in preparing these, and quicker you can do it the better. Duchess Potatoes—To two cups of potatbes add one teaspoon melted but- ter; beat until light and smooth; then add six tablespoons of milk or cream and the yolks of two eggs well beaten; when well mixed and seasoned with salt and pepper, add the beaten whites; fill hot gem pans and brown. Esoalioped Potatoes With Cheese Sauce—Put aiternate layers of cold boiled potatoes, diced. and cheese ssuce into a baking dish; cover with | buttered crumbs and bake till well| browned. Sauce: BElend two table- | spoons of flour into two tablespoons of butter, melted, and add slowly cup of milk and a little salt and pep- per and cne-half cup of grated cheese; cook until 1t thickens and the cheese | is meited. | Potato Pie—Skin some cold bolled | Ppotatoes, cut them in siices with cold | meat of any kind: let the meat be cut | small; lay some of it on the bottom of | a dish, then add a layer of potatoes, then meat and potatoes alternately un- | til the dish is full: then add a licti gravy or water and a piece of butte: and cover with a short crust. i Potato Turnovers—Season three cups | of cold mashed potatoes with pepper, salt, celery sult and minced parsley, add the beaten yolk of one ezg and suficient milk to moisten; place on a well floured, board, roll out half an | inch in thickness and cut into good sized rounds; piace on each a table- spoon of chopped cooked meat moisten- gravy, fold edges, press firmly together, dip beaten egg, they in fine cracier crumbs | and fry in deep hot fat. Boiled “otatoes With Onion Sauce— | Bcil potz.oes In their jackets with ba- | con and orlon sauce; the potatoes are | coolted_soft in boiling water and sent | to table smoking hot, still in their skins, with a bit of salt sprinkled over them. Each person peels his own po- tatoes and eats them with this sauce: Get baif a pound of smoked baconm, Dot too fat; remove the rind and chop into smad dice; fry until they begin to cTisp: then add an equal amount of chopped onlon: mix and cook siowly, stirring occasicnally until the onion is a fine yellow color but not blackened; serve hot in gravy boat. This has a delicious flavor and is not 2s indigesti- ble as it sounds. Baked Potatoes—I find that a good way to bake potatoes is, after wash- ing them thoroughly, to put them into cold water or milk, let them come to toe boiling peint, then put them in the oven—they will be done in a hurry, as they are already heated through. [Aashed Potato 8Salad—DMash very fine enough boiied potatoes to make a | bowl full; mix well through the Dota- toes the finely cut whites of two hard | boiled eggs, mash the yolks, add three | tablespoons of melted butter, a pinch | of dry mustard or a teaspoon of pre- pared mustard, and a dash of pepper and salt, 2nd very slowly six table- spoons of vinegar Mix this mayonnaise well together and J.ust before pouring over | in { hours before serving. Wishing you 2ll the best of Inck and good fortune, MAPLE LEAF. A SCRIPTURAL CAKE. Dear Editor of the Social Corner: Herewith [ send a few recipes for good things to eat: Scriptural Cake Recipe (go to the| Bible and find it out): Four and ome- | half cups Kings i : one cup Judges | v, 25 (last clause); two cups of Jere- miah vi, 20; two cups of I Samuel xxx, 12; two cups of Nabum i, 12; two cups of Numbers xvii, §; three tea- Jeremiah xvi, 11; ome-half cup of Judge iv, 19 (last clause); two tea- Spoons of Amos iv. Season to taste af II Chronicles ix, 9: will keep in-| definitely. | Washington Layer Cake—Two cups of sugar, one-half cup of butter, three | egxs, one-balt cup of milk, four cups of flour, three level teaspoons of bak- ing pewder. a level teaspoon of salt. This will make layers enough for two cakes. | Savory Walnut Cake—One cup of chopoed walnut meats, four cups eof bread crumbs, one chopped hard bofled egZ. one beaten egs, one-half teaspoon | of salt, one-half teaspoon of pulverized | sage, one medium sized grated onion, | sufficient milsx and water to moisten the mixture. This walnut loaf is a good substi-| tute for meat and it can be served either hot or cold. When the mixture | is made into croguettes, smalsing hot fat and served with green peas It maKkes an attractive, appetizing luncheon dish. Mix all the ingredients | and form them in a loaf, or, better| still, put mixture into well buttered individual broad pan. Bake in a mod- erate oven for balf an hour. The Seripturai Cake I send is in the Eibie, for I have found it out. ELLA OF CANTERBURY. EASY SUNDAY DINNERS. Dear Editor and ers: Those who think the groundhog and his shadow | have anytning to do with the weather | are eertainly noc disappointed. While we are sitting by ounr~warm . fires, surrounded by the comforts of | home, we cannot helo thinking of th suffering poor; Lh hardships the have o bear in lac of warmth nd food and clothing, and even the shelter of o house. During the severe weather two weeks fried in i patient and serene. | ebitdren? carrots and potatoes, also rice of aroni may be added, salt and pepper. This can be reheated. Eggs prepared in various ways, recipes of which have recently been in ::m'm_)lumnx, are both satisfying and Salmon croguettes made of one can ;)( l.l.l.mo!;. nklnnmd our crackers roiled fine, two beaten, one cup of milk, -one ‘lfl spoon of melted butter, salt and pepper to_taste, form in cakes and fry. = bone removed, Potato Puffs to eat with it: cups of cold mashed potato, one tabies; n of butter and moisten a little taste: form in cakes and fry a goldem brown. . With mashed or warmed up polat. try this cereal cake: Two cups of coi?l‘. cereal two eggs, salt, pepper, powder- ed sage, tablespoon of butter, a little Bour and drop in cakes and fry brown. 1 have made these and people thought it some meat preparation. 3Much work can be saved on the day of rest by forethought and cooking the day before. Dread made, deserts prepared, cake baked and meat oooked, ready to be served, siiced, cold or reheated. Meat crogucttes are prepared by chopping any meat available, ham or roast beef, adding equal quantities of bread crumbs, an egg or two, season with salt and pepper, sage if liked, and moisten with gravy or milk; add a piece of butter, form in cakes and fry. If one likes onlon flavor, a bit may be added. In warm weather, when a hot dish is not necessary, there is a variety of salads with good bread or raised bise cuit and plenty of fresh frult with g light cake and a pudding make am ideal Sunday dinner. Of course, bread and butter, pickies, and whatever is one’s favorite bever- age, tea, coffee or cocoa, are always on the biil of fare with variations of jell gd goodles from the preserve cup- _And iast, but not least, I will meps on the New FEngiand bofled dinner, which_is a favorite standby in many ural homes. i Willimantte, AN INQUIRY FROM LIBBIE. Dear Social Corner: I think we will all be looking for the anniversary | number of the Social Corner. Hope the old writers will be heard from. If it were not for them we would not be in it Many thanks to Mapie Leaf for such a lovely card. Wil return it i the walks are ever cleared so we can get where cards are sold. Betsy Bobbe: I could tell yom stories on the sudject you mentioned. Perbaps 1 will later. I dont think Snowball will melt for awhile. A seasonable name. but I think we will be giad to see Mayflower, Is there such a writer? LIBBIR. COOKING MEATS. Editor and Social Cornerites: ter, cook on top of stove till tender, sajting just before dome; piace mest pan and quite hot oven, for bro i her troubles. A New Year greeting: While the year is new and the heart is light ‘While the leaf you twrn is clear and bright, begin it well dear friends of mine, by writing me a cheery line; and I shall Xnow as days go by, tho severed Wi our paths may lie, that memory ‘with softest flow, to the | spoons of I Samuel Xiv, 25; six of dear oM days of long ago. 3 wishes frem Best. South Windham. A REMINISCENCE FROM MA. BALSAM FIR. Year Sisters: How time flies. I be gan to write for the Cormer in Dec., 1910, and remember perfectly the first letter I wrote. It was “To Success- fully Set a Hen” How the family laughed at it! But when I found the Editor didn’t laugh I felt better. How true is the saying, “A prophet is not without honor save in his own country; and among his own kin.” In looking back it is pleasant to note the tone of the different writers, and the mind pictures them all to us. No two alike. Some.serious, some joil others praetical, heipful, sym thetic, and our dear Editor always Three cheers for the yellow rib- MAL INCUBATOR bon! ! ! ‘Waterford. RAISE CHICKENS. HOW - TO Dear BEditor and Soctal Cormer: First I want te thank the Kditor for my check. A doctor doesn’t always - get his fee so promptly. Aunty No. 1: How are your plants these cold days? Hope they look as well as they did when I saw them last. Hopeful: How are hubby and the Am glad to see your name quite often as a prize winner. 2 As many are starting their inew- bators will send in a few suggestions: A cellar will be found to be the best location for an ineubator. There is more moijsture than in the bouse and | the temperature is move even. Always give your incubator a cream, salt and pepper te age & man, evidently out of empioy- | thorough eleaning before starting, es- ment, came to my door asking for | pecially i it is a secopd-band one ome. food. He sald he had frozen his ears| jt js best if purchasinz sueh a one and It was easily believed, as it was 1, pe allowed to run one bateh be- 100 severe weather to be out more than | pore paying for it, 50 a8 to be sure it | bread, was absolutely necessary. 1 will send a few ideas on Sunday dinners, as I have not seen any. The purport of this is not to see how big a dinner we can get up, with much ex- . penditure of time and labor, but ene |, that is easily and quickly prepared, | with the least work about it; as I take | it for granted the majority of onr read- ers attend charch service, and on| reaching home are ready for dimner, A pot of baxed beans left in the over are found to be most delicious and | nowrishing, with brewn and white| pickles, pie er pudding and | eake. | The beans are prepared on Satur- | day. If soauked over might in cold wa- ter they cook more quickly. Parboil one quart of beans, put in the bean | pot with a pound ef salt pork with the top secred, half a eup of brown sugar or melasses, & teaspeon of mustard. a | little pepper; cover wilh water and bake several hours, the longer the Ficher they will be, Chicken that was beiled tender the day befare is quiekly fried, and mean-~ while eeid potatees, sliced, simmering in rieh miik er eream will be ready to be eaten with it. A beef siew is richer the day after it is cooked, and if a brisket piece, wiiich maifes a rich seup, or knuekie is put on in eold water and slowly eames to # emmmer, with pleniy of enmiens, 5| is in good erder. Have it running reg- ularly a few days before put-ing the eggs In. If necessary to save the eggzs for a onsiderable length of time before set- ting, turn them once a day to prevent the germ from sticking to one side of the shell. If eggs from a large breed of hen and eggs from a small breed are put in same incubator ,the | smaller breed will be found te hatch quite a lttie sooner than the larger, consequently taking away quite a kit tle of the meoisture from the lattes, Always turn the eggs® before Alling the lamp as keresene is hard to off of the hands It is best to wse higher test oil. Shut the Incubater doer earefully as slamming the door jars the esgs un- necessarily. Den’'t run the ture tee high, especially the first part of the ineubatian, er you will hgve weak ehicks, Unless the hateh is too large, Jesve the chickens in the in- eubater fer a day. An eunee of prevention is werth a pound f eure Will he found very true in the peultry business. Have every- thing ready feor yeur echickens before they arrive. Prepare veur breoder befare you are going te need it. Den't put tes many