Norwich Bulletin Newspaper, December 11, 1915, Page 14

NORWICH BULLETIN, SATURDAY, DECEMBER 11 1915 EVERY WOMAN’S OPPORTUNITY The Bulfetin wants good home letters; good business letters; good help- ful letters of any kind the mind may Wednesday >f each week. Write on but one side of the paper. Address, SOCIAL CCRNER EDITOR. Bulletin Office, Norwich, Conn. THREE PRIZES MONTHLY: SOCIAL CORNER POEM. ALMONDS AND RAISINS. *Twas an Almond apd_a Raisin In a dish all silver bright, A Raisin dusky purple, And an Almond creamy-white. Said the Raisin to the Almond “I was once as full of wine As a dewdrop is of sunlight, And a glossy skin was mine.” Said the Almond to the Raisin, “And I've a tale to tell I was born inside a flower, And T lived within a shell.” Said_the Raisin to the Almond “We are both from Southern lands, And we come once more together. Having fallen in English hands.” “Don’t you think we ought to marry? I am sure 'twould be as well, Though you have lost vour juices, And I have lost my shell.” Said the Almond to the Raisin “It is my dearest wish” That's why yvou alwavs find them Side by side within the dish F. W. HOME. Sent in by Easter Lily INQUIRIES AND ANSWERS. LOS ANGELES: Card received for Blanche and mailed to her. BOX received and forwarded to Blanche. NOW IS THE TIME TO MAKE CANDY. Dear Editor and Social Corner St ters: I enjoyed reading vour delig] ful letters in last week’s paper. Can- dy may or may not be, “Good for one,” but cvery girl and woman likes to make it, and the home-made candies are usually more wholesome than those that are bought. Fondant: Three cups granulated sugar, one cup water one-quarter salt- spoon cream of tarter. Put the inerediants in a copper or granite saucepan; stir until the sugar is dis- solved, but no longer.’ Boil until the THE MOST USEFUL THING IN THE LONG RUN: BREATH! 2.50 to first; $1.50 to secon Award made the last Saturday in each month. mixture makes a very soft ball when dropped in cold water. After it has bolled a few minutes sugar will ad- here to the sides of the kettle. This should be washed off as soon as it forms with the hand first dipped in cold water. Pour the mixture slow- Iy on an oiled marble slab or large platter; let it cool until pressure with | the finger leaves a dent on the sur- face. If stirred while too warm or! if cooked too long, it will granulate be recooked, adding more water. When it will dent work the | mass with a wooden spoon, keeping the mass in the center as much as| possible. Continue to stir until| creamy: then work with the hands until perfectly smooth. Put in a bowl; cover with oiled paper to ex- clude the air and let stand for 24 hours. Make into balls for cream | chocolates and centers of walnut| creams, date creams, ete, adding flavoring as desired. For cocoanut creams stir in grated or dried cocoa- nut. Quick Fondant: < White of one esz, confectioner’s sugar, flavoring. Beat the egg very stiff; stir in as much confecticners’ sugar a sthe egg with hold; flavor and mold into small balls. Chocolate Cream: Roll fondant into balls; dip them in melted choco- late and stand them to dry on waxed FPaper. “he necessary utensils are a wire fork and very small double boiler. The chocolate when melted should come nearly to the top of the inner boiler, Melt the chocolate; cool to about 0 degrees F.; drop a ball of fondant in- to the chocolate; with a fork push it below the surface; remove carefully with the fork. Chocolate Cream Mints: Melt fon- dant oved hot water; flavor with oil of pepperment and drop from the tip of a spoon on waxed paper. ‘When cool, dip in melted chocolate as directed for chocolate creams. Nougat: White of one egg, one tea- spoon vanilla, two tablespoons cold ‘water, confectioners’ sugar, two pounds chopped nuts. Beat the egg to a stiff froth; add the water and stir in enough sugar to make a stiff paste. Turn out on a molding board well dusted with confectioners’ sugar, and work the nuts into the paste. Roll out to the thickness of one-half inch; cut into strips a half inch wide and an inch and a half long and put on ‘waxed paper to dry. Molasses Candy: Two cups of molasses, one-half cup vinegar, one cup sugar, butter size of an egg. Put molasses, sugar and vinegar in a pan and boil until the mixture hardens when dropped into cold water. Pour into buttered paps; mark into squares and set aside toharden. Cinnamon Candy: One pound gran- ulated sugar, one teaspoon vinegar, one cup water, twelve drops of oil of cinnamon. Boil mixture until a little of it hardens when dropped in cold water; pour into shallow buttered tins 'NUXATED IRON 10 increases strength of delicate, nervous, rundown people 200 per cent in ten days in many instances $100 forfeit if it fails as per full ex- planation in large article soon to ap- pear in this paper. Ask your doctor or_druggist about it. : Chas. Osgood Co. 1a stock. r WHEN YOU WANT to Dut your bus- jiness before tne publlc, (nére is no medium petter than tnrough the ad- Wertising. colamns ot The Sunetin. ! RFORFEIT always carry it suggest. They should be in hand by $1.00 to third, and stand them in cold water, turning the edge of the candy unt’l it cools. Add the oil of cinnamon: pull until white and put in a cool place to hard- en. When cold pack in an airtight vessel and leave over night. Butter Scotch: One cup sugar, one cup molasses, two tablespoons vine- Zar, one teaspcon soda. Boil all the ingredients together until the syrup will snap when tested in cold water. Pour into buttered tins and when nearly cold cut into small squares and wrap each in paraffin paper. Pinocke: Three cups light brown ar. one-half cup butter, one cup miy, one cup nut meats, one teaspoon i x the sugar and milk. over : boil the mixture forms a and stir until soft ball when dropped in cold water. Add nuts and flavoring and beat un- til the sugar begins to granulate. Pour into buttered tins; mark in squares ana cool. Peanut Brittle: One quart roast- ed peanuts, one pound eranulated sugar. Run the shelled nuts through a meat chopped. Melt sugar over the fire: add the peanuts: mix and turn out on a ereased marble slab of large sreased tin. Roll quickly with an ordinary rolling pin that has been wel! greased: cut into squares and break apart Pralines: Two cups powdered sugar. one-half cup cream, one cup maple syrup, two cups nut meats. Boil the sugar, manle syrup and cream to- cether until a lttle dropped in cold water will form a_soft ball. Remove from fire: hbeat till creamy: add the nuts and drop by spoonfuls on but- tered paper or tins, Chocolate Fudae: lated sugar. butter size of egg. one- half cup milk, two ounces sweetened choeolate. one teasnoon vanilla. Roil the mixture until it will make a soft ball when dropped in water. Re- move from fire: beat until thick. add- ing vanilla while bea Pour into buttered pans; mark in squares and cool. Cocoa Fudge: Make the same as chocolate fudge. substituting three ta- blespocns of cccoa for the two ounces of chocolate. One cup granu- Chocolate Caramels: One pound sugar. one-half cup milk, six table- spoons syrup molasses, butter size of walnut. two ounces chocolate, one tea- poon ‘vanilla. Boil together the sugar, molasses, chocolate and milk until the mixture hardens when drop- ped in cold water. When nearly done add the butter; flavor after taken from the fire, Cocoanut Butter Scotch: One-half cup shredded cocoanut, three ounces | butier, one-half pound brown sugar, | three 'teaspocns water. one teaspoon vanilla. Put the sugar, butter and| water into a saucepan boil for ten| minutes, stirring _occasional Stir | in cocoanut; test by water. If mixture | be varied by using diffevent juices, favoring and coloring. Karo Candy: frui one cub Karo syru blespoon butter, one-ha: wainuts. Boll togcether one-half . ta the done add the butter and walnuts. Re move from fire;.beat untll creamy; empty into a buttered pan; squares and cool. Cocoanut Cone Two tablespoon: cornsturch, one cup shredded cocoa nut, one-quarter cup sugar, one egg. Mix the sugar and corn starch together: add the cocoanut and white of egg beaten stiffly. Form in: to small cones and lay at equal dis tance on stiff paper. oven until firm. Hoarhound Cand, as much hoarhound as it will cover: steep it on a slow fire for hours; then stir and put the same wa. ter on a fresh supply of hoarhound enough and steep as before. Add boiling water to make a full _pint; strain and when cold add the beaten Boil it slowly until thick, removing the scum Test by dropping from whites of egg and the sugar. that rises. a spoon into cold water; hardens quickly it is done. to buttered tins; mark off in nares and ccol. up and put in jars. Maple Puffs: One-half pound ma. ple sugar, one-half pound sugar, walnuts, when i Pour In. cup raisins, one-half cup water. the sugar and water until a heavy thread. Beat the Whites o the eggs very stifly, gradually add th hot syrup to the whites of the eggs, When the mix add the othe: beating all the time. ture begins tc_stiffen, ingredients. Beat until its shape. Cream Dates—Remove the stones from the large dates, make the cream Roll a tiny as for chocolate creams. bit in a long roll, put it in the dat where you remove the stone, pres: the two halves together, so that th white cream will show between. the whole in granulated sugar, stand aside to harden. Cream Cherries—Make precisely thy same as cream dates. Fig Candy—Grease a square, shal low pan well with butter. Boil pounds of sugar with one cup of wate together without stirring (after th sugar melts) until it hardens and be comes brittle when dropped washed and opened them. When near: cold, mark out in narrow strips with a knife. Stick Candy—Take one pint of granulated sugar, one cup of one-half teaspoon of cream tartar, on small spoon butter. Boil stirring 25 minutes. Just withou! before re- moving add one-half teaspoon of soda. Pour upon platters to cool, and pou: two tablespoons of lemua over the top. very ize you wish and cut off with shears in any form It may be colored if desired. When white. partly cool, Draw stick: pull _until the desired. Taffy—One-half pint water, thre ounces butter, one-half teaspoon lem on_jul two teaspoons vanilla, on and” one-half_pounds sugar, (confec tioner's A). Stir the water and suga over the fire until the sugar is dis solved, then boil until it arrives at th ball stage: that is, it will juice and toil When tested in cold water. vanillla, and turn out in shallow pans to cool. till Add th Home-made candy packed in holly ribbon, and sealed with Christma: seals, forms an inexpensive but pleas. ing gift. Joan: recipe. Thanks for elderberry I have put it for use whenever I need it. vishes to all. 'EASTER LILY. DO NOT NEGLECT THAT COLD. Editor Social Corner: whether the members of neglect of colds. ning is us A cold in its begin ly quickly is not so easily brought to a satisfac One-nalf cup cream, one and onc-half cups brown sugar, cup chopped cream, syrup and sugar. Test by dropping a little in cold water, and when almost mark in white ot Bake in a slow Hoarhound, two pounds sugar, two cups boiling water, white of one egg. Pour the water on several small ‘When cold break brown whites of two eggs, one cup one-half cup chopped figs, one-half cup chopped citron, one-half Boil they spin it will hold Place by teaspoonfuls on greased paper and let stand until stiff. Roll and two in cold water; then add a tablespoon of lemon juice, ‘pour over the figs, having first water, form a small ball. Now add butter and lemon it hardens quickly greased wine in a safe place I do not know vour large family need to be warned against the i checked by simple remedies always in the house; a cold neglected requires a doctor and t|a crippled child whatever he may need for his own amusement. This may be pinned with safety pins to a screen and be placed near them; or with hatpins be attached to any upholstered chair and pushed where they can help them- eelves. This device will save hundreds of steps every day.and make the invalid feci self-dependent and save no end of friction on both sides. These things are inexpensive and their usefulness is apparent at onc I hope many of your readers may S| be helped as I have been by these ~ | simple suggestions. RUTH. TISLIM JIM'S IMITATION = CAKE. LOAF Dear_Editor and Soclal Corner Sis- ters: Having had the pleasure of meeting so many of the sisters lately, T find I can keep silent no longer. Popover: Where are you? Have been watching for something from " | your pen for a lgng time. Aunt Hester: Are you t00 busy these days to write, or have you changed your name? Grace: Well, at last patience is re- warded, You see. Tiny: Was very much surprised to see you at Aunty No. I's, and to find | that you were a Cornerite. T am sending a recipe for an Imita- tion Loaf Cake, which is very good: Imitation Loaf Cake—Take 1 cup butter, 2 cups sugar, 2 cups milk, 4 1-2 cups flour, 2 cups raisins chop- ped coarsely, 2 even teaspoons soda, 4 even teaspoons cream of tartar or § rounding teaspoons baking powder, white of 1 egg beaten stiff, nutmeg, mace and_cinnamon if preferred. This makes 2 loaves and should be baked in_a slow oven. With best wishes, £ o SLIM JIM. r|HOW THE FIRST SOCIAL CORNER CLUB DEVELOPED. Dear Editor and Friends: Just a s|word in explanation to Farmer's Daughter, as I see she has not close- ly followed the doings of Club No. 1, e|and is greatly mistaken if she thinks s |1 am “getting up a club in Williman- e | tic. What is now the Social Corner club No. 1, and in fact, the very beginning of all these clubs, picnics and social e | times, was originated and started Oct. 12, 1912, by Married and Happy at her home. A few months later four of us met with this same sister and over our cup of tea discussed the dressmaking contest and other important matte A few weeks later a few of the writ- ers spent the afternoon with me. Then a_small party of us met with Aunty No. 1 to give assistance, if necessary, “first tatting lesson; but she proved such an apt pupil our advice was not heeded or needed f| When we rget with Biddy our num- bers were increasing and have been e | since till this winter it seems feasable t|to have a centrally located room, larse - | cnough to entertain ail who wish to participate in our good times and be- r|come acquainted with “Who is Who. So I only announced the fact that a hall had been procured and we were to_meet once a month. It surely seemed good—like old times —to see a_letter from Billie again, eland Faye Verna is also an old time - | favor: e| ~Aunt Mehitable: Was glad to see - | you in the ranks again. You must be r|sure and meet with us next time—if - [only you can spare a short time. e| Olive: Ha! ha! That's easy to guess, just as easy as the other one was. Tl know what to call You when I see you Dec. S. If you think I have e | changea my name, zuess what it is. Calla Lily: Tell us about the pretty things you are making, perhaps the hints might help some of us. 5| A Good Chocolate Cake—Three ta- > | blespoons of cocoa, 1-2 cup milk, yolk | of onme ege, cook till thick, then add 1 cup sugar, 1-2 cup milk, 1 large tablespoon of buiter, 1 teaspoon soda, cups sifted flour, salt and vanilla. Another one—One cup sugar and one egg stirred well together; 1 1-2 cups of flour sifted with 1 1-2 teaspoons bak- ing powder; melt together, butter one- half the size of an egg, and 2 squares of chocolate, add last of all 1-2 cup water, 1 teaspoon of vanilla. Almond extract always blends well in chacolate cake, but use only a lit- - |tle. The best chocolate filling or frost- ing is the mocha. Use what suzar is needed, add a small piece of butter and moisten with hot, strong coffee to - | the right consistency to spread. r e 1 tory conclusion. o hardens remove: add flavoring: pour| A cold in the head, taken the minute G into buttered tins; mark off in squares | it makes itself manifest, may be and cool checked by snuffing tepid salt water| A GOOD ECONOMICAL PUDDING. Cream Peppermints: Tw. | ur,_the nostrils several times at inter- i sugar, nine tablespoons water, pimim|Vals of an hour or two, or just when| Dear Social Corner Sisters: I found of cream tartar, ten drops ofl of pep- | EOINE to bed, or by the application of | the editor did not consign my first permint. Put the sugar, cream of tar- tar and water in a granite saucepan ! and stir until the sugar is dissolved. | Roii ten minutes; remove; add pep- | permint and beat until mixture thick- | ens then drop from a spoon on but- tered paper. Mexican Caramels: Two cups gran- ulated sugar, one cup brown sugar, one and one-half cups milk or cream. Melt one cup granulated sugar but do not tet it brown: when a syrup add milk or cream, then the remainder of | sugar, stirring constantly. Cook un- til it forms a soft ball when dropped in cold water. Pour out into a shal- low pan, the bottom of which has been covered with paraffin paper; mark in squares and cool. Fruit Glace: Two cups sugar, one cup water, washed fruit. Boil the sugar and water until the syrup be- comes brittle when dropped in cold water. Dip the fruit in the syrup! and Nuts Glace: Follow recipe _for fl:uir. glace. Put each nut on a long pin; dip it carefully and lay on oil- ed paper. Marshmallows: Four ounces pul- verized gum arabic, one cup pulver- ized sugar, one cup cold water, one pinch of sait, flavoring to taste. Soak the gum arabic in the water for two hours; put in a double boiler; bring | slowly to the boiling point and when the gum is dissolved, strain through | coarse muslin. Return to the double! boiler with the sugar and stir long| and steadily until the mixture is stiff and white. Remove from fire; beat hard for a minute; flavor to taste and beat a minute more. Pour into tins well dusted with cornstarch, cut into squares and roll in _corn- starch and sughr. Divinity: Six tablespoons hot wa- ter, waite of one egg, two cups brown eugar, one ounce walnut meats, one ounce’ chopped raisins. Boil togeth. er the first three ingredients until a little of the mixture forms a soft ball, beat the Whites of the eggs stiff; add walnuts and raisins and pour the SYTup over the eggs, beating constant. ly. When the mixture will stand alone drop from a teaspoon on butter- ed plates. Orange Paste: cool. : Four level table- spoonsgelatine, one orange, one and one-third cups water, one lemon, two cups granulated sugar, confectioners’ sugar, cornstarch. Soak the gelatine | in half of the water; bring the sugar to a Dol in the other half and combine the two. Boil slowly but steadily for twenty minutes; add the grated rind of the oranges and the juice of lemon and orange, making a half cup | in all. Rinse a tin in®cold water; | pour in the mixture to the depth of one inch. ‘When the paste is firmly set, immerse the mold in warm water; turn out the paste; cut in cubes and roll in a mixture ~of _confectioners' sugar and cornstarch. The paste may medicated jeilies which come in tubes for this purpose and may be found in all up-to-date drug store: When the first symptoms of a cold are felt, or even when through care lessness you fear you have caugh cold, just” drop eight drops of spirits of camphor in a tumbler of water and take a teaspoon every 15 minutes for an hour and then twice an hour until there is a natural feeling re-establish ed, when it may be taken once a day . and you have knocked it for two day: out. It should always be borne in mind that salt water used to strengthen the eves or correct inflamed conditions of the catarrhal tract through the nostrils but salted water which may be drunk without hardly recognizing the salt. Over-salted water may be relied upon to make this rem- should not be brine, disagreeable and not effica. Dreamer: you be. I do not know why I neves heard of you; or how it is you neves heard of me. after a while. initials, I shall have to own up. THE CRANK. SIMPLE THINGS FOR CHRISTMAS. Dear Social Corner Sisters: As was reading my favorite magazine, The two Nautilus, the other day, I saw suggestions which require no particulas talent for their demonstration. The first was the easy way of mak. ing book-markers from then cut diagonally across the corners, down the envelope. with commencing hall which you would phrase or paragraph. One hundred of them in a single book will not strain the binding. A bunch of envelopes costs five cents, and each envelope makes four, so that the cost is a nickel a hundred. These may be ornamented by the additicn of a small picture of any kind or by little water color designs. They may be made from thin water- color paper, or any of the unruled pretty colored writing zapers, or peb- bleq papers. Cut these papers 2x4 inches and fold cver in the center, They may be fastened with a slip of pasted paper on the inside and marked along the closing Iine to imitate lacing, or they may -be ac:ually drawn together or laced with preity silk twist. If you are a lover of bocks it will pay you to malke a score of them for yourself, The other handy thing for en Inva- 1id, a decrapit person or a crippled child is a shest of cioth cf sufficient size for a Gozen or two of pockets into Which whatever ther need for thelr as- I am as much puzzled as From those you do know 1 think you may be able to discover me If you ever do get my envelopes. Take a new envelope and seal it and scissors These it the page of any book you may be reading, and may be used to mark the pages from like to copy some epistle to the wastebasket, so I ven- ture to come once more. What a beautiful fall we are having, such a lovely day today, and I am in - |hopes that the whole month will be t|good, the last Friday in the month being such a nice day. 1 do hope, if The Corner sisters have any little inexpensive gifts to make 1|for Christmas they will exchange ideas - | through our good paper with one an- other. At this season, when every- thing is so expensive, we are very glad to get gifts for our dear ones that are rather cute So to speak, but that don’t cost much. ¢| I am going to send in a recipe for a pudding which is used in my fam- ily quite a little, because of the fact that it is_so inexpensive and when eggs are 65 cents a dozen I cannot afford to make many deserts with “|eggs. We think this pudding pretty g00d eating: Poverty Pudding—Three cup: r | bread or cake crumbs, 1 cup of s r|ed raisins, 1-4 cup of melted butter, 1-2 cup of molasses, 1 cup sweet milk and 1 _teaspoon of soda dissolved in the milk. Spice to taste. Steam two hours. We have a family of three and find half of this recipe plenty for four peo- ple. We serve this with hard sauce of 1|sugar and butter, with a little milk and untmeg or lemon. Hope some of the sisters will *|this to their liking, too. With best wishes to all. = GOODY TWO SHOES. find DOM PEDRO’S THANKSGIVING. f| Dear Editor and Social Corner Sis- ters: Thanksglving is now past and gone, and I hope you all enjoyed the day. It certainly is a great pleas- ure to_meet with friends that you see f | at such a gathering only once a year. The family reunion is a good olden- slstance or amucement may be put. For an aged or weak perso: lasses, sewing implements, books or whatever. they constantly need or desire. and for time custom and should be kept up as long as possibl I think it would be very interesting if all the writers would tell us how and where they spent their Thanks- A small here at New were met there b; to Buttonwood, to tell you about mine, of us ‘took the trolley ndon for Norwich, We auto and taken out Great where we were made welocome b; Plains, our friends and relatives, At 13 o'clock meventeen of us gathered around the festive board to course dinner, ko of a mix which was most thor- oughly enjoyed from turkey to nuts, end sweet older. Aftor we had satisfied our ravenous appotites there Was a brief literary entertainment, which was followed b, musie, both vocal and instrumental, and with the help of a phonograph, which completely filled the bill, our en- tertainment conoluded, At B o'clock we were again called to order and marched to the dining room, whers we were served with ice cream, several kinds of cake, nuts and sweet cider. There were friends from Williman- tic, Montville, New London and Nor- wich. There were four generations represented at the _gathering, the youngest a little tot of four years, who feit her importance as much as the grown-ups. Let us hope there are others to be heard from, who will tell us how they enjoyed such a lovely Thanksgiving pass along this way but once and should make the most of our days as _they pass by. Joan: I am very glad to know where I belong. I am so far away from No. 2 T don’t know as they will own me. Betsey Bobbett: I met one of the sisters the other day and she told me I certainly did not belong to No. 1, 80 T am afraid if I should attend No. T's function I should be . butting in. 1 supposed we were all one family and would be welcome anywhere at the meetings. Hoping to hear from some of the sisters how they enjoved the good old time festive day, I will wish you all goodbye. DOM PEDRO. (It_has been repeatedly stated by the sisters crganizing these S. C. clubs that all the family was invited. The sister was mistaken—S. C. Ed.) AUNT JERUSHA'S THANKSGIVING REUNION. Dear Sisters and Brothers of the So- cial Corner: 1 want to tell you all what a nice enjoyable time Uncle Jerusha and I had at our home on Thanksgiving day, as our children, five in_number, came home to spend the holiday with us, the two daughters’ busbands and one son's wife, and one mother-in-law of the daughter, then the three grandchildren, all belonging 0 one daughter, making altogether fourteen. How I enjoyed it! It has been a long time since all met on Thanksgiv- ing day at home, and they all seemed to enjoy it as well as “Father and Mother.” What a lovely day it was for the time of year, and as the time drew nigh for dinmer and all were summoned to the table to partake of roast goose and roast guinea, with vegetables and cranberry sauce, pies, all showed good appetites. ~ After the table was cleared off they gathered by the open fireplace and ail enjoyed the organ and violin music; and all sang who could. I did enjoy the old hymns and songs, for I do like singing and music, but can neither play nor sing. On Friday Aunt Jerusha and her bet- ter half were taken for an auto ride, the first they ever had. After calling at my sister's and being served with a nice lunch, we started on, and to my surprise I was going over a road I had not been over surely 30 years: now a nice state road, and the part with whicr I used to be very familiar was s7 different I never knew where 1 was. Time changes places as well as all other things. Saturday was a fine day, and they began to leave for their homes (the daughters), and the son and wife left Sunday afternoon; the other two sons are at home. I saw by The Corner there was a good number at the last gathering of the Sisters in Willimantic. I should liked to have been with them, but I could not attend, but hope to some time during the winter. I hope all will have a nice time. With best wishes to Sisters, Broth- ers, and a Merry Christmas to all, AUNT JERUSH TRY THIS STEW FROM LEFT- OVERS. Dear Editor and Social Corner Sis- ters: Sometimes we tire of the left- overs from a Thanksgiving or Christ- mas dinner, especially the main part, or the turkey, duck or chicken. Some- time try the following stew. 1 have tried it and found it most delicious and appetizing: Stew—Bones and meat from fowl, three small onions, three or four small carrots cut in slices or cubes, four small potatoes cut in cubes, few stoned olives, gravy, flour, seasonings. Cut the carcass into suitable pieces. Melt in stewpan some of the fat skim- med from left-over gravy, add flour, and when hot put in the meat and heat through thoroughl; Gradually add hot water and gizzard gravy cook- ed the day before. When sufficient water has been added for stock, put in onions, carrots, a bay leaf, two cloves, a little salt and pepper and dash of cayenne. Simmer for ome or more hours, uncovering stew occasionally to turn pieces in stock. Add gravy grad- ually, then the olives, and twenty min- utes before serving add the potatoes. Serve with currant jelly. Nut Caramel Frosting—One and one- fourth cups brown sugar, one-third cup of water, one-fourth cup of white su- gar, whites of two eggs, one teaspoon of vanilla. one-fourth cup walnut meats. Boil sugar and water until it will thread. Pour gradually while heating ccnstantly on whites of eggs, and con- tinue the beating until the mixture is nearly cool. Set the pan containing the mixture in a pan of boiling water, and cook over range, stirring constant- ly until mixture becomes granular around edge of pan. Remove Swm pan of hot water, and beat, using a spoon, until mixturé will hold its shape. Add nuts and vanilla. Pour on cake and spread with back of spoon, leaving a rough surface. Flower Lover's request for paste has been responded to, but may I send in my recipe, which is very simple to make, and keeps for a long time, and s not expensive. Flour Paste—One-half cup of flour sifted three times; mix slowly with one-half cup of cold water; cook in double boiler until thick; ada one cup of boiling water and cook twenty min- utes. When cool, add one teaspoon of carbolic acid. Put in small jar and cover with paraffine. Marna: I suspect that I know you. Were'nt you invited out to spend an afternoon and take tea not so long ago? I am sure you had a good time, as your hostess was most agreeable. SIBILANT. WAYS OF SERVING APPLES. Dear Social Corner Sisters: Here are a few ways of using apples. First, of couree, there is apple sauce, which is made from peeling the apples and stewing. Sweeten and put in cinnamon or nutmeg as you choose. Apple Pie—I always peel my apples and quarter them and lay them around in the crust and put on my top crust and bake, after which I remove the top crust and season the apple and put back the crust. Brown Betty—Grate some dry bread quite fine and pare and core apples and chop or slice fine, Butter a baking dlsh, put in a layer of bread crumbs, then' a layer of apples, mprinkle wi suger and a little nutmeg or cinnamon, dot with little bits of butter and alter- nate in this way untll dish fa full, having top layer of bread crumbs, sprinkled with sugar and butter, Put in a little water before baking., Bake until apples are done, Serve warm with oream or any preferred sauce, Dutch Apple Pudding—Make a stiff batter of two oups flour, two teaspeons baking powder, one-fourth cup butter, one exg, one scant cup milk, three ta- blespoons sugar and pineh of salt, Pour in a shallow baking dish which has been buttered, Cut apples in amall pleces and press inte top of batter, sprinkle with oinnamen and sugar and beke thirty minutes. Serve with any sauce, Baked Apple Roll—Make a dough of one quart four, one teaspoon salt, two teaspoons baking powder, two table- spoons butter and one pint milk. Roll out one-fourth inch thick and spread with chopped apples. Roll up and pinch ends together to prevent juice from running out. Place in a baking pan with one-half cup butter, two cups sugar and three cups water. Bake one and one-half hours. This makes its own sauce. LORELLA. KITTY’'S GINGER DROPS. Dear ‘Sisters of the Social Corner: Just a short letter on this bright win- ter morning. Fringed Gentian: Glad to hear there is a letter on the way. Uncle Jerusha: When are you going to the next gathering? Aunt Jerusha: Hope to see you soon. Dew Drop: Has your pen rusted. Polly Peppermint: 1 saw you at a medal contest and you were one of the judges, but didn't know me. Hope to see you at a gathering and then see if you can guess who I am. 1 shall have to close by sending in a recipe for Ginger Drops—One cup light brown sugar, 2-3 cup butter, 1-2 cup of cold water, 1 egg, 2-3 cup molasses, 1 large tablespoon ginger, 1 large teaspoon soda, and flour to male a thick bat- ter, ‘drop by teaspoon on a well greased pan, bake in moderate oven. Best wishes to all. KITTY. SUGGESTIONS FOR DECORATING. Dear_Social Corner Editor and Sis- ters:—The Christmas season, which to many means the home-coming of loved ones and the giving of gifts, will soon be here. One sister has told how to make the plum pudding and others have given timely suggestions for gifts. Possi- bly a few sugsgestions for decorating the Christmas table may not come amiss. Ropes of red corn, made by_string- ing the grains on stout cord, make ef- fective decorations when hung from a tall centerpiece across a white ta- Ple cloth, or hung in festoons around t. A large pumpkin cut in half, the center scooped out and filled with polished red apples and grapes, makes a pretty centerpiece. Another centerpiece is a fruit cake with a white icing in the center of which is placed a tiny Christmas tree, gayly lighted with tiny candles. Wind two wooden barrel hoops with strips of white muslin and decorate with holly or evergreen. Fasten the hoops together at the top with rib- bon, so they can be spread and made to stand in an upright position. From the center top suspend a_string of red Christmas bells, and hang, fes- toons of bells around the table. Ropes of holly or evergreen laid di- agonally across the table, forming a cross in the center and hung in small loops around the edge make a very effective decoration with little work. Wind a wooden barrel hoop with white muslin, then alternate with nar- row green and red ribbon. Suspend from the ceiling over the center of the table. Hang small red cheese cloth stockings filled with candy and poj corn all around the hoop, and decorate the table cloth with festoons of red paper stockings. Make a tiny house of cardboard, cut windows and doors and paste red pa- per over the openings: cover the roof with cotton to represent snow. put a Santa Claus figure astride the roof— his pack filled with candy, and place a lighted candle within the house. This decoration wil please the chil- dren. PRIMROSE. MOCK TURTLE SOUP. —1 Dear Social Corner Siste sending in a few recipes: Calf's Head, or Mock Turtle Soup— One calf's head, two quarts brown stock, two quarts water, one-third cup sliced onion and carrot cut In dice, two tablespoons butter, four table- spoons flour, six cloves, one blade mace, six allspice berries, one Chili two sprigs thyme, one tablespoon salt, Clean calf's head thoroughly, cut in half and wash in salt water. Remove brains and tie them in coarse muslin to be cooked separately. Cook calf's head until tender, about five hours in am four quarts salted water. Remove meat from bones, return bones to the kettle, add vegetables and seasoning, and boil until the water is reduced to two quarts. Strain and cool, then remove fat and add the brown stock. Then melt and brown the butter, add flour, cook until emooth and combine with’ soup for thickening, and simmer for five minutes. Cut tongue into dice: chop the meat fine; cook the brains twenty minutes add with thyme a little beaten egg to bind it to- gether, shape the meat in small balls and fry brown in a little butter. Put meat balls and diced tongue into a tureen and strain the hot soup over them. The soup may be put in ster- ilized glass jars. Aunt_Abbie, Aunty No. 1, Lucinda and Dom Pedro:—Cards ~received. Many thanks to you all. Paula’s Anniversary: Thirty-five vears, January 13th. Best wishes to all Cornerites. PATLA. SUGGESTIVE THOUGHTS FROM DREAMER. Dear Corner Friends:—We may give without loving, but can we love without giving? Just a little time and a little more thought and we may bring good cheer to many a heart without expending much money. There may be a sweet old lady, or a dear old gentleman, who would be carried_back to their youthful days by a Chrristmas letter full of some- thing you know will interest and gladden them. Even the common _inexpensive Christmas cards If chosen with thought may convey a deeper heart- message than the hurriedly chosen costly gift For a comparatively small cost blank cards may be secured with only a gilt edge and a sprig of holly or the mistletoe on them. On these verses or prose written in one’'s own hand take the recipient back to the days of auld laug syne. if you haven't an attic of your own in which to go browsing you may have a good friend or neighbor who has, and is not selfish with it and f.s contents. Some attics—just things— which if properly sorted out would make useful Christmas bundles for the poor family round the corner. Between the layers of a package of shredded wheat are sheets of thin pasteboard which make neat mount- ings for a calendar of Social Corner recipes. Select various S. C. hints and recipes, arrange tastily and paste onto as many sheets of pastboard ae you wish the calendar to have. The first sheet may show just a verse or a picture suggestive of the woman in the Kitchen, or anything else which would answer for a cover. If we have ten cents left after all 1t you want clean hands- VANCO ALL GROCERS. Made from Cream of Tartar the finishing touches are completed to our Christmas giving let's invest in ten Red Cross Seals (more if we can). These little seals are the bullets which are being used to fight that terrible enemy the white plague, and should we not recognize in this little seal, the message of the true Christ- mas spirit—the helping of our suffer- ing brothers and sisters to health and happiness. The merriest of Merry Christmas and the happlest of Happy New Year for the Social Corner family. DREAMER. HOT DISHES FOR SUPPER. Dear Sisters of the Social Corner: It 18 no easy matter to think what to have for a variety to continue appetiz- ing hot suppers. 1 submit a few good reipes which may help: Creamed Dried Beef—Two cups of milk, heapipg tablespoon of flour and a lump of butter stirred together in ja frying pan until a smooth cream. Shred the beef in small pieces and stir into the cream. Use pepper if you wish, but no salt. Escalloped Potatoes—Make some of the cream sauce as above. Peel and cut into small cubes enough raw po- tatoes to make a little over a quart and boil five minutes. Drain and turn into buttered dish. Add eauce, sea- son to taste cover top with crumbs, put on a little butter and bake. Escalloped Fish—This can be made of left-over fish from dinner or salt codfish freshened. Flake your fish. add cream sauce, salt, pepper and crumbs on top with dots of butter and, bake. Corn Chowder—Two slices of salt pork cut fine and fried brown. Two onions and two potatoes sliced thin and bolled. Take a .an of corn, or six or eight ears grated, add quart of milk and your pork and pork fat, then your potato and onions. Add water it too thick. Cream of Lima Beans—Cook one pint of lima beans with one or two onions until tender. Press through a colander and add quart of milk. Rub together and add quart of milk. Rub together one tablespoon of but- ter and tablespoon of flour. Season ith salt and pepper and serve piping hot. These are good luncheon dish- es or substitutes for meat. A Plain Corncake—One half cups corn meal, same of flour, salt, one tablespoon shortening. one- half cup sugar, one teaspoonful soda in one and one-half cups sour milk, or use sweet milk and two teaspoonfuls cream of tartar. and one- HAND APPROPRIATE PRESENTS. NAH WHO. Dear Cornerites:—One of the Sis- ters requested some Christmas Sug- gestions, so as the mother of several small children of various ages I ve: ture to answer for the Kiddies as they, of course, come first on the list at this season of the year. For His Highness, the baby, there are sweaters sets, sweater, leggins, cap and mittens; either one of which would make a most acceptable gift by itself, if cost is an object, hand crocheted sacques knitted toques, a hand-made bonnet, a padded coat hanger, small sachets to be put among the babies' clothes, a clothes tree, an angora bonnet, white woolen stock- ings, bootees, shoes, slippers, small robe, box of talcum powder, a bottle of toilet water, for the child a little older—there are the cute little dress- es for the girls, suits for the small boys, a bathrobe, bread and milk set or individual china of any descrip- tion. The children are always proud and glad to use something at the ta- ble entirely their own. A silver spoon, cup or mug, rain capes and coats, umbrellas, books and games, doll fur- niture and my children always take more pleasure in playing with small toys than the large iron and stuffed ones so common in the stores. They cost no more and are taken care of more easily, and have the advantage of taking up, much less room, an item to a busy mother with a large fami- 1y, Blocks, soldiers, trains, Noah's ark ana Lotto, seem to head the list for the boys and the girls are always de- lighted with a doll, and anything to play house, a pretty dress made with a train to dress rip In, is always sreatly appreciated. It always seems to me that those in the country have a large varlety of gifts on kand to choose from, for their friends in the city (although I aid not think so, when I lived there my- self). Since T have become a resident of a large city I have learned to ap- preciate the blessings I once enjoy- ed. The fresh killed poultry, TO! cheeked apples, hickory nuts, wreat! of evergreen, jars of preserves and Jelly, home-made pies. cookies and cakes are all acceptable gifts and I must not forget to add the fresh laid eggs which are considered priceless by the city dweller who seldom eats them at their best, no matter ho much is paid. These may all be pack- ed in a Christmasy fashion that will be sure to give unbounded pleasure to the recipient. For the city dweller to give to the country friends, there are books, magazine subscriptions, pictures, fancy dishes, linen sheets and embroidered pillow siips. For those, who like myseif have a heart full ‘of love and Christmas cheer, but very little mc 3 which to spread it. I find that a long letter, a pretty post card carrving {friendly greetings, snap shots of fa- {miliar * faces and scenes, a pretty | handkerchief, lingerie, ribbons that may be slipped in a letter, and car- Iried for a ten cent stamp, a memory bock purchased at the ten cent store for a nickel and filled with tested re- cipes of various kinds are sometimes even more appreciated than the more expensive presents received I think except among our own fam- ily and mcet intimate friends that a costly gift is more of a burden than a blessing. As for myself, I wish it were an unwritten law that “store” presents be given only to the children, and just gifts of love which require only "thoughtfulness to others Before closing I want to repeat the suggestion made by a Sister in a re- cent letter, not to forget the box of | home-madeé candy appreciated by all Some simple recipes are Nut Drops—Two cups brow: one-half cup milk. butter, s English walnut. Joil just eigl utes (after it begins to boil) add flavoring and one cup cho walnuts. Beat till thick and drop waxed paper or buttered pan. Creamed Walnuts—Eeat white of one egg with an equal quan- tity of cold water. Stir in confec er's sugar till a very thick paste, take about a teaspoon of this mixture, roil into a ball with the fingers and press a whole nut meat on each side. Fudge—Two cups granulated su- gar, one-half cup cream, either sweet tog or 'sour, two squares chocolate, one teaspoon vanilla. Boil Aficen mi utes. remove from fire, beat till pour in pan and cut in squares. Creole Bells—Add to one cup mil butter size of an egg, and let come a boil, after which add three cups light brown sugar, bring quickly to boiling again till it reaches the soft ball stage when it is dome. Remove from fire and beat, add one teaspoon vanilla and one cup nut meats. When it creams form in mounds. Sugar Dates—Remove stones, fi cavity with a peanut, roll in powdered or granulated sugar. A Merry Christmas to you all HORTE. E. A CHAT FROM NEB BEN. Dear Cornerites:—I hope all had a very enjoyable Thanksgiving. Starlight: I had my boys and girl home and am thankful tha:t we were all together another year, and if the dear Lord is willing we hope for a good many more happy ones. 1 agree {with you, chliGren like to their mother 100k nice and neat. mine do. Joe Johnstone: Yo ucertainly jump- ed from the frying pan into the fire. Dreamer: Honesty is the best policy. I believe in children respect ing the rights of others and should not be brought up to expect reward for returning things to the rightful owners. 1am glad you had such a grand How many red ears did you find? Lonesome Pine: Where are you Hope you have not pined Met your sister last week ‘Wishing you all a Merry Christmas and a Happy New Year XEB BEN. CASTORIA For Infants and Children InUse For Over 30 Tears Ahv-.b-u Signature of Du Barry and Louis XVI Norwich Shopping Centre French Ivory Our stock of FRENCH IVORY is now complete The THE PLAUT-CADDEN (0. JEWELERS are the new designs. Our 144 Main Street