Norwich Bulletin Newspaper, January 20, 1917, Page 14

EVERY WOMAN'S OPPCRTUNITY [ The Bulletin wants good home letters; good business letters; good felp- THREE PRIZES MONTHLY: " fwl letters of any kind thé mind may suggest. They sheuld be in hand by . Mednesday of each week. Write on but one side of the’paper. . Adaress, SOCIAL CONNER EDITOR, Bulletin Offics, Norwich, Conn. $2.50 to first; $1.50 to second; $1.00 to third. Award made the last Saturday in each month. SOCIAL CORNER POEM. If | Should Die To-night. Henry Ward Beecher. If T should die to-night, My friends would look upon my quiet face, Before they laid it in its resting place, And deem that death had left it al- most_fair, And laying snow-white against my halr, Would smooth it down with tearfui tenderness, And fold my hands with lingering caress. Poorhands, so empty and so cold to- night. If 1 ehould die to-night, My friends would call to mind, with loving thoughts, Some kindiy deed the icy hands wrought, Bome gentie word the frozen lips said, Errands on which the wiling feet sped, The memory of my selfishness pride, My hasty words. would aside, flowers ¥ad had and all be And o 1ishould be loved and mourned | omizes in dressing her chiidren. is to-night. 3¢ I should die to-night, had | gards to all, E'en hears estranged would turn once ! more to me, Recalling other days remorsefully. The eyes that chill me with averted glance, Would look upon me as of yore, per- chance, And soften in the old-familiar wax For who would war with dumb, w conscious clay? - So I might rest, forsiven of all, night. . Oh, friends! I pray to-night, XKeep not your kisses for my d=ad cold brow, The way is lonely, let me feel them now. Think gently of me, I am travel worn, My faltering feet are pierced with many a thorn. raive! ah, bearts estranged, I plead! | en dreamless rest is mine, £ shall not need the tenderness For which I long to-night. —Sent In by JIM. INQUIRIES AND ANSWERS. SATLY SYCAMORE Cards receiv- 4 and mailed as you directed. Thanks for pretty card. DOROTHY PERKINS, No. Thanks for pretty card and kind sen- timents. | WILD ROSB—Letter received and forwarded to North Dakota as you Tequested. 3 OWAISSA—Card received and mail- to North Dakota as you directed. PAPA'S BOY—Cards and letter Te- ceived and forwarded as you wished. Thanks for card. A SCHOOL GIRL: Letter received aid mailed to Dottle. A CROCHET CORSET COVER. Dear Social Corner Sisters:—I have never quite got up courage to write to the Social Cormer, but I have read e different letters of the Sisters, and jought I would write a letter which might interest some of the readers. The holidays are over, and we all shall have more time to write. . We have had quite a mild winter.so far; but it has begun to feel more like winter now. We had a cold wave last week with the thermometer down be- low zero. I suppose many of the Sisters are interested in fancy work. I have been doing quite a litile for the past two or three months. I do a little of sever- al kinds; but the work most fascinat- ing to me is crocheting. 1 should like very well to know how to do tatting; but I have never had the chance to learn. although I am going to soon. I think it is very pretty around handkerchiefs and also around collar and cuff sets. For the past few months I have been making corset cover yokes in filet crochet, and am_sending you the di- rections for making one of them, ‘which some of the Sisters may like to try: Corset Cover Yoke—Ch. 3. First row 1 t. in Sth ch. from needle, 3 m., 4t 5m,4t, 4m, ch 5 tn Second row—R m., 1 t, 3 m, 1 ¢, 4 m., ch. 5, tn. Third row—4 m., 10 h., 1 m, 10 t, 4 m, ch 5 tn. Fourth row—1 m., 10t, 1 m, 7 ti, 1m, 10 t, 1 m, ch. 5, tn. Fifth row—2 m., 10 t, 1 m, 4 t, im,4t,1m, 10t, 2m, ch 5, en. Sixth row—3 m, 10t. 1 m. 4 t, 1m, ¥ t, 3m, ch 5 tn. Seventh row—6 m., 10 t., § m., ch. 5, Eighth row—3 m, 10 t, 1 m, 4 t, im,10t, 3m, ch 5 tn o ; Ninth row—2 m,, 10 t, 1m, 4 t, T m,4t,1m,10t, 2m,ch 5, tn Tenth row—1 m.. 10 £, 1 m. 7 t, 1 m, 7t 1m, 10t 1m,ch 5, tn Bleventh row—4 m., 10't. T m,, 10 t, 4 m., ch. 5, to. Twelfth Tow—4t m., 4 m. ch. 5, tn. Thisteenth row—4¢ m., 4 &, 5 m, £, £ m., ch. 5, tn Fourtecnth row—16 m. ‘Repeat from first row. . 1 make five dalsies on a side and fost make o equare yoke.. When I gn finished that part I make a row D 7 T £ 4 t, 3 m, double around the 'yoke on both and bottom. Around -the top I make a row of spaces to run rib- in when ‘I have completed the to- | I make four doubles in each and at each treble I make a X will now_say good bye, hoping some of the Sisters will like this pat- HONOLULU. ¢ FROM AUNT HESTER — A i G »'7” g and 1 enjoved | ci had a very Happy New Year and many happy returns of the day briug- ing you all prosperity, pleasure and happiness to every home. 1 wish to thank the Editor for kind- ness shown me in many ways. 1 would be much pleased to hear from some of the old writers—Fayc Verna, Ready, L. T. H., Potlatch and Chattérbox. L. H. K.: Have saved your pudding recipes for future use.. I tried the one for baked apple roll and it tasted fine. Calla Lily: Was glad to see some- thing from your pen. Aunt Abby: The g0od news of your husband’s arrival home. I was pleasea to_hear. Hope you received my Keturah: card. Wasn't quite sure of your mail address. Must close now with kindest re- AUNT HESTFR. HOW TO ECONOMIZE. Dear Social Corner Sisters:— Do you ever think how we should and can economize in dressing our littls | set | ones? Let me tell you how Mrs. L. econ- She | red very competent and ithough not sungy. Thev | 1 and a boy. | the clothes that jme! them and they aiwa ~and neat. Their M- makes thes and No:iolk | band’s old clothes. | she | consids economical T the 1 Tor ¥rom pay ne ed h hread i were sied all mate ore it is as e she bought mmer ridihg in an - rule an auto doesn't ove one's clothes. Scheol opened Sept. 26th. The noy | put the suit on for school and is still wearing it and it now looks as though it would do for echool until spring. By washing the material before malking it over cleanses it and you know it can be washed If necessary When she makes more than one suit; at a time she makes each one a little larger than the other so he won't o.t- grow them. I can assure you that| she saved $30 on those three suits, ar: one can't buy a suit with the work 2nd_material in them that's in those for $10 each. Tt took her three days to each suit besides doing her work. Was it economy to make them over, or was it not? I can positively say if you could sce the suits that Mrs L. makes for her boy no one would know but they came out of the best tailor shop in your aity. SOCKANOSSET. RECIPES FOR SALADS. Dear Social Corner Sisters: Salads are very good. Try some of these recipe: Sardine Salad—Arrange one quart of any kind of cooked fish on a bed crisp lettuce. Split six sardines and if there are ‘any bones remove them. Cover the fish with the sardine dressing. Over this put the sardines, having the ends meet in the center of the dish. At the base of the dish make a wreath of thin slices of lemon. Gar- nish with parsley or lettuce and serve immediately. Lobster Salad—Cut fine 4nd add two tablespoons-of vinegar,:a ‘tablespoon of salt and half a teaspoon of pepper for each quart of lobster. Put on ice for an hour. Add lettuce prepared as for lettuce sajad. Fish Salad—Shred some boiled sal- mon, halibut or other fish: mix with it half as much boiled potato eut in small cubes: serve on lettucs leaves with salad dressing. Shredded lettuce or peas may be used in place of pota- tovs. - Garnish with sliced lemon and fancy shapes. make house- | boiled beets cut in Chicken Salad—Cut into half inch cubes the boiled fowl or remnants of roast chicken: add an equal guantity of celery, dashed. scr: and cut in small pieces. Just before serving mois- ten with salad dressing. Arrange in a mound on a dish and garnish with slices of hard boiled eggs and celery tips. (Chicken Salad, Swiss Style—Line a salad bowl with lettuce leaves, shred- ded and dressed with French dressing: turn into the bowl a pint of cooked green peas, drained and chilled, also dressed with French dressing; above the peas dispose the meat from a cooked fowl, cut in cubes, and with a cup of walnut meats, broken pleces, both drained from the of French dressing in which they have been standing. Above the fowl pose a layer of cucumber cut in cul and on this a cup ef salad dressing. Mix the salad with a fork and spoon before se . _In dressing the in- gredients with French dressing, . first pour over them the-oil mixed with salt and pepper, and when the ofl is evenly ufed and each bit of material is: glossy, add about half as much vinezar and mix again. - & Birds’ Nest Salad—Fashion small nests from cooked spinach, . che and dressed. with salad dn . cala, :;r:&es:e in the nest egas o Competing létters should be addressed to Secial Carpar Editor of The Bulletin, Norwich, Conn., marked (competitive). paddles. Fill in between the nests | with dressed lettuce. Serve with brown bread and butter sandwiches. In serv- ing the nests, use a broad-bladed sil- bage Salad—Caut Cabl and Celery t 2 cabbage into quarters and shred finely ‘with a 'vegetable knife, letting 1t lie in water over night. The celery should also be left in water over night, adding a thin slice of lemon to give crispness. In the morning drain them thoroughly, cut the celery fine and combine in equal proportions, moisten- ing with salad dressing. Serve in the heart of a cabbage from which the outside leaves have been removed. gar- nish with celery tips. This is an easily prepared salad and one that will be liked by many who are not usually salad lovers. - Lettuce Salad—Get nice young let- tuce, thoroughly washed and put into jce cold water to crisp it. Cut the leaves into small pieces and put into a deep glass dish or bowl; mix in a suf. ficlent quantity of salad dressing, no other seasoning; garnish with sliced hard boiled eggs, sliced pickled beets or small red radishes cut in halves or slices. Ham Salad—One cup cold boiled po- tatoes cut in small dice, one cup of chopped celery, ‘one cup of lean boiled ham, minced fine, one-half teaspoon of celery sait, one-half cup salad dress- ing. Mix nll together with the salad ressing. reserving a little to spread on the top. Narragansett Salad — Take equal parts of hickory nuts, walnuts and al- mopds, blanching the latter, and throwing the walnut meats for ten | minutes in_water in which onions are boiling: add tiny bits of celerv and pour over ealad dressing. Put a bit of sweet whipped cream on top and garnish with round slices cut from a ng radish. Do net peel. as the dainty ¥im adds much to the appearance. Lenten Salad—Cut some small car- t balls from well cleaned large car- rots, also turnips, and some beads in cond shapes, pint: cook each vegetab n d water with a I and butter and cook half a pint peas with a little vinegar and When these vegetables have cooked, @rained and_ cooled off, et in a vegatabl: dish in four tions and cover them with ismarck herrings in e volke of three hard two tablespoons ‘of spread this over the nd roil them up and fasten with a wdoden toothpick. Chop tes of three hard boiled eggs due end of the herring into of egg and sct them around a and_place in the center of Balad a- fino. lettuce heart. Cut soma pickied beots and cold boiled po- totoos in slices: ‘then with a cutter one ch in diameter cut small rounds from e slices and lay ome row of her- rings and next to the potatoes - the beets. one slightly overlapping the other. Oyster Salad—Bring to a boil four dozen small oysters in their owa Hauor, skim and strain; season with' a littie salt and pepper and vinegar. When cold add about half the guantity of chopped celery and a cup of salad dressing; garnish the dish with celery leaves and thin slices of lemon, sprin- kle with parsley over the top. Potato Salad—FHave your. potatoes perfectiy cold and cut them in small chunks, then chop or grate a teaspoon of onfm and put it in the potatoes. Mix thoroughly with one cup of salad dressing. Salad Dressing—One-half pint vine- gar, pinch of salt, two-thirds cup of sugar: set to simmer; take one-half cup of sweet cream, one eggs well Dbeaten, one teaspoon of cornstarch, one teaspoon of ground mustard; strew these well together and stew into the boiling vinegar, boil a minute, stir- ring constantly one way. boiled exgs “with MADGE. READY INVOKES BLESSINGS FOR ALL. Dear Social Corner Sisters: Once again I knock.and ask admittance to come in and have a friendly chat with you all. 1 attended the Social Corner gather- ing at Willimantic and I find it is not for lack of interest but lack of facuity in choosing the right words that will & proper sentence to do full jus- another successful Social Cor- ng_that is_down on record. kI have found the words that will answer and they are a pleas- ant smile, a pleasant word, and a great appetite. These all go fogether and have heélped greatly to make these Biddy’s cackling sounded sweet to me, as I bave not heard it in some North Dakota: If no one has said: Come again Aunt Jule: Was glad to hear from you again. Sister Virginia: When you do meet me say: “Hello, Ready!” 1 shall be glad to meet you. blessings that you will-all have joys to lend. READY. — ROSAMOND GREETS NORTH DA- KOTA. many of GREETINGS FROM PEGGY ANNE. Dear Cornerites: A Happy New Year to you all. I have been silent a long time, but there has been no lack of interest. Wee Peggy, since my last and 1 find my caring for her. Aunty No. 1: Received your postals. Many thanks. Hope you are well. Azalea: You have my sympathy in your bereavement; also, others of the Corner who have had deaths occur in their families. Tidy Addly: Think your sugzestion good. Hope you will have a large con- tribution. I think it is much nicer way, than to give amongst ourselves. I hope I shall be able to attend the meeting in_February. Bidd: Why don’'t we hear you cackle? Have you changed your pen- name again? Bo-peep: Why so_silent? yvour mother this winter? Tiny: Have you got coid feet? T see hubby ouite often—alone. How arc tho=e duets? & Papa’s Bny: Pretty rough traveling for autos this-weathe=t Have vou put vours up for t winter. Hope the, Second, has arrived letter to The Corner, time well taken up in How is atter with Club No. rs sono to sleep? ou =tart the meet- ngs. 1 would do it gladly if T had | room enoush. Why can’t we hire a holl if the members cam't have the meetinzs at their houses. oven if we have to pay a faw cents apiece to have a fire. Tt would be worth while, if_all the members would zet togethe: Wish you'd think it over. T was sorrv not to have been able +n attend any of the nicnics last sum- mer, but a¥ now, I have no way of: Foine any distance. Polly Peppermen time when you're hurry. 1 Stop In not too much some ina PBEGGY ANNE. GREETINGS FROM DOM PEDRO. A New Year'= Greetinz to all The Sncial Corner Friends: Well, here .1 jam agzain. after a lapse of seveml weeks of being a shut-in. Glad to be with vou all once more in spirit, if not n_body. I Nive in hopes to be able to meet with the club at Valley street, Willi mantic, some time, but it is such a2 long ride, and so cold; but 1 know T am_sure of a warm ‘welcome if T ever do come. 1 have kept in tonch with a good many of the Sisters through the meet- ings and the - sflent pen. and hope to take them by the hand fn the near future. I see a good many stranze names in The Social Corner and miss some of the old ones. Perhaps some of the 'atter are taking a forced vacation, sam~ s I have been. Biddy: I was sorry to hear vou had been a shut-in, and hope you are able to be out again. ‘Aunt Jurusha: My pink has no sign of a bud vet. How is yours? I am wishing you all a Happy New Year and hope you all had a pleasant Christma; DOM PEDRO. LONE STARRY HOURS. . Dear Social Corner Editor: In The Corner of the 26th I noticed the poem of L. T. L. To supply the request made by Joan, I can furnish the other verse. I heard an old Civil war veteran sing it about seven years ago, and I jotted it down: “THE LONE STARRY HOURS." Oh! ’!;hl lone starry hours give ove, ‘When still is the beautiful night; And the laughing moon, I see, love. Peepln:hfirvu‘b the clouds silvery s When the winds through ‘woods sweep, love, Or I gaze on some bright rising star, ‘While the world is asleep and in dream, love, Oh, wait while I touch my guitar. (Repeat.) Until the red rosy moon growse bright, Tove Far away o'er the distant sea; And the stars cease their gentle light, love, ‘Will T wait for a_weicome from thee; 4nd, on, if that pleasure be mine, love, ‘e ‘will wander together afar! And this heart shall be thine, thine min On, wait while ¥ touch my guitar. (Repeat.) | OLD HAYSEED. CEREALS PRINCESS PAT LIKES. Soclal Corner Sisters: I have and letters me the lone cup sugey, one £ st one hoapin “easpoon of salt, one noa dissolved in nnape::g of sour Excellent Molasses Cookies: _Seven, cups . of pastry flc&ur or six cups of bread.flour, one cup. of lard, one_cup bofling water, <ne teaspoon of alum dissolved in the water, two cups mollasses, one-half | teaspaon each of it and einnamon, full of soda, one Mix and let stand MEAT RECIPES FROM PAULA. Dear Social Corner Sisters: I am sending a few recipes: i Fried Beef Cakes: Mince the mheat very flne and mix with it one-third the quaptity of mashed potatoes; sea- son with pepper and salt, add . some parsley, if vou like, and mix the whole with the beaten yolk of an egg. Make this into cakes half an inch . thick. Dust them with flour and fry brown in beef drippings, lard or butter. Beefsteak Pie: Choose of the cheap- est steak about three pounds and aft- er removing all the fat cut it into pieces two inches square and put in a sauce pan with a pint of boiling wa- ter and a seasoning of salt. Simmer until the meat is tender; strain' the meat from the liquor and with twol forks separate the fibre as much as. possible without mussing it. Pht the meat into a deep pudding dish the sides of which are lined with mashed potato or biscuit dough, and pour over it the liquor thickened with flour and cover with mashed potatoes half an inch thick, or biscuit dough; sprinkie small pieces of butter over the top and bake until brown. If dought is used, bake three-quarters of an hour. Many thanks to Aunt. Abbie Christmas gift. Cards received from Queen Eliza- beth, Aunty No. 1. Keziah Doolittle, Bumble Bee, Golden Glow. Many thanks to you all for Christmas card. I wish you all a Happy New Year, Many thanks for calendar from The Bulletin. I wish you all the good fortune which twelve, long months may give, with loyal friends to cheer you and a long, long life to live. for. PAULA. MEETING HIGH COST OF LIVING. Dear Social Corner Sisters: A num- ber of the Sisters have asked me to write what kind of a piece of corned heef T get. T usually buy the thick end of the flank and have my butcher put it to corn on Wednesday if I want to Foil it on Saturday: or vou can et he beef and corn it vourself. This s the wav T make he brine: Two ml'ons of luke warm water, 11-4 Bounds brown sucar. 2 pounds of rock salt. 1 ounce saitpetre. Let these stand 24 hou Then buyr vour beef and put it in to corn about three a It you do this I do not think 7 would ever buy any more store corned_becf, it is so much micer.. I put this over to boil in cold water. The reason T put it over in cold water is hecause I have tried putting it In bolling water, and even if it is slghtly corned it Will be too salt. and, it makes it toush. You just Put it over fn-cold wator after having added, one table- spoon of vinegar and two small onions or one larze one, let it come to a hard hoil and then set it onto the middle of the stove and let simmer for a twhile. Boil slowl ana that makes it more tender. Then vou take your meat ont after the stock is mo cold, before the grease sets. Afier tha zrease sets skim it off and put it in granite dish with a fow slices of potato to clarsfv it, and then put it on the stove for twenty minutes: boil, then strain, add two tablespoons of butter while hot. You have about one and one-quarter pounds of butter, or zrease that takes the place of butter for cake and Johnny cake, and any where you would use butter to fry or make cake, etc. Now there should be 58 cents worth of good drippings.. You have your stock to disnose of. Set it on the stove and Jet it come to a boil, put in one tablespoon suar, one ta- blespoon rice, one tablespoon of bar- lay, one tablespoon of celery (dry cel- ery leaves always, never throw them away); one tablespoon of parsley, four onions, one carrot, four potatoes, and you have a nice vegetable soup that would cost you 48 cents to buy extra meat to malce. Of course, you have vour meat to slicé cold for two dinners. You can then put the remainder through the chopper and with one onion and pota- to and meat you can make hash, or if you do not care for hash you can make Dressed . meat with the meat, add a little sage and bread crumbs, four egms. Press it hard and cook it a little slice. When cold it is very nice. You can et the shin meat and use that; cut all the meat from the gristle and ‘grind steak; from the remainder you can make fricasee beef, meat pies, stuffed beef, beef lonf with macaroni. pressed spiced beef, curried beef, stews, hash, etc. These are all good made’ of, this cut; but care must be taken not to leave the fibres in; cut them all out, then of course you can boil these down for soup. You can get the face end of a nice brand of ham. If there is too much fat slice off thinly, fry like bacon and use the grease to fry liver or had- dock roe. T discovered quite a little time ago that fresh haddock was very nice fried in bacon fat and it also improves pork chops, although it is not recognizable. You can cut off what ham fs nice for frying and boiling and boil the bonme and what meat vou have left with an old-fashionea boiled dinner. I trv to plan when I buy the ham to have fish that week: and also fish enough or chowder as you will find by cutting the fish in fancy shapes like scallops, then dip in flour, ege and meal. There are quite a few small pieces, the bones that are left. put over to boil, pick the fish off the bones and you have a nice foundation for your fish chowder, and the grease from I your ham or pork to fry your scallops or fish, and the pork for your chowder; then 2dd potatoes and onions and Just about twenty minutes before taking it off the stove you can add ‘the rest of your fish for chowder. It is very nice and you really have something very extra. Were you to go to the hotel and pay for a dinner you would not get as nice as this with your money. . These three different kinds of meat, with gourblked beans and variety of gems, iscuits, bread. veretables and salads, e Bty Tt akiort. cakes: umplin with a variety of fruits, suet, Indian meal, taploca, rice, cornstarch, and bread puddings, also, gelatine, sweet apples baked, and sour apples baked These will make a family of meals for two weeks. 1 have ways of fixing cold lamb; will | about thet later. 5 “{ coat of furni me with doily and the quiit: “to ‘let me -know ‘ 'when ‘- gza-" is'to have that “quilting Par- Rice Pie Mix together one cup of Tl o e e e I cup OF #ugar,. one half of ce and a small plece of butter. ly and, ook untl _the done. from fire, flavor te, and pour the mixture Into a baked pie crust, and cover with a me- rinque made with the ‘whites of the ‘eggs and sugar. Put in the over a fow iminutes and brown. When cold drop | lumps of jell around on.the top. ' . - | Fig Pie: To one cup of molasses add one cup of sugar, the grated rind of | onie lemon, one-half pound of figs cat | Bne, two cups of water, one beaten "!lkiw tablespoons of cornstarch and a litde salt. “This is_enoush for two pies. © Butternut Pie: One-half cup of milk, one-half cup of cream, scant three- quarters cup of sugar, two beaten eggs lor one. egg and one tablespoon -of flour, and one cup of butternut meats, chopped fine. Bake with two. crusts. Banana Pie No. 1: Bake a crust and when done filil with sliced bananas and.| sprinkle over with sugar. Set in a hot oven few minutes, then. cover with whipped cream and - serve at once. x Banana No. 2: Line a pte plate with a rich crust and fill sliced bana- mas and pour over a custard.made Of two beaten eggs, two tabl ns_of sugar, one teaspoon of orange extract (and one and a half cups of milk. Bake ‘and when cool cover with a. meringue. Cherry Pie: Mix together one pint of stoneéd cherries, four tabicspoons of sugar and one heaping tablespoon of flour. Pour into a ple tin lined with crust, sprinkle a little fiour over top and cover with an upper crust. Lemon Raisin Pie: To tho julce and srated rind of one lemon, add one cup boiling water, one cup sugar, one cup sceded raisins, a lump of butter th size of a walnut and two tablespoons of flour mixed with a very little water. Dotl all together and then bake- be- tween two crusts. . Elderberry Pie, No. 1:. To one cup Yipe or . canned clderberrics, juice strained off, add one tablespoon of flour mixed with one cup pf créam, and one-half cup of sugar. Bake with one crust-and serve while warm. Elderberry Pie No. 2: Line a pie plate with good rich crust, cover with a layer of sliced apples ‘and fill up with elderberries and sprinkie flour over top and ome cup of sugar. Put on_upper crust and bake. Cocoanut Pie: To one pint of scald- ed milk, add one-balf cup sugar, the beaten ‘yolks of two eggs aidd one level tablespoon of cornstarch dissolv- ed In a little cold milk. Bring the mixture to a boil, stirring to prevent trom getting lumpy, then add one cup shredded cocoanut.” Bake in an un- der crust and when done cover with a meringue of the beaten whites of two egss and two tablespoons of .sugar. |iT'his-quantity is enough for two pies. " Prune Pie: To one cup of stewed, and chopped -prunes, add three table- spoons of the ilquid they were stewed in, one-half cup of sugar, a little lem- on juice and ome teaspoon of erange extract. Bake with two crusts. Cream Pumpkin Pis To one pint of pumpkin add one cup-of sugir, one cup cream or rich milk, two & well beaten eggs, one teaspoon each of cin- namon and ginger and one-hal? tea- spoon of salt, Bake in déep pastry iined plates. When cold and just be- fore serving, cover the top with whip- ped crezm flavored with vaniila. Fried Pies: These are very nice and when fried just Tight, 5o as not to soak fat, are as good as, baked pies. Roli some biscuit dough quite thin, cut in any desired shape, (as large as a sau- cer is about right), put on each pisce a tabléspoon of mince meat, fold the crust over and pinch the. edges firmly together and fry In hot lard until a delicate brown, same as_doughnuts. They can be made of stewed, sweet- cned apple, flavored with nutmes, if liked. Carrot Pie: Boil three large carrots, mash with potato masher and to one cup of carrot add one. tabiespoon su- gar, one beaten egg, one teaspoon Of mixed spice, one-half pint of milk, salt to taste. Bake in one crust. L. H K. APPLE PUDDING, PIE STYLE. Dear Social Corner Sisters: Take nice cooking apples, wash thoroughly, and if you are not going to save the peeling for apple jell, plunge them into boiling water (for they peel thinner). If you are going to make jelly, spread out a newspaper and on one side of the paper keep for the perfect parings and on the other put the imperfect parings. Then as you pare your apples slice them in the dish you are to make your pudding in, putting a layer of apples, then a layer of sugar, cinnamon or nutmeg; or, if you wish both, use both. When .your dish is full ‘as you wish, put them in the oven to bake. Put your parings over to boil in a little water and then you can drain them, add sugar and let come .to a boil; makes about two tumblers of nice’ fell, When 'your apples are baked, take them out and. pour off a little of the juice in'a pitcher, say three-fourths of 2 cup of juice. 'Make your crust of one cup of flour, a Iittle salt, one ta- blespoon lard, one teaspoon baking powder and one tablespoon sugar and as little ice water as possible; roll.a little _thicker than pie crust. When you get It rolled out all ready for the top of the pudding, spread very evenly with butter and then rub with milk; bake 15 minutes in a hot oven; serve hot with the juice you have taken oyt from the apples; havs it hot, add one cup of cream, and as you take out each serving butter the crust, then add the apple, pour on the sauce made of the CARE _OF FURNITURE, Vs ture DETR et stands too " & stove, or where sunlight falls M“n 1t, thie varnish “of | but. _the * ce. With a £aft| £k Rur it R 3 aust. Thon give 1t A UBeTal ture’ polish, using at least > cor- two claths to remove ail excess ¢t dust, Appl: FEAEE R Tt gh-u,-dm ‘is by far the best cloth ‘When' reed ‘furniture becomes eoiled 7t by manda 9 agi ikt vw it oroughly brushed with a- dry, stiff b brash ‘and then given a coat of Iden “oak varnish. ' Fibre" furniture usuaily, ‘chemically. ok e ] , apd is not affected by itmospheric conditions, conseqtently peier B B e 3 at a o sh T AN AT A L. CTARTLETS. Deéar ‘Social Corner Sisters: These wecipes for tartiets may be of use:’ ° - Apple’ Tartlets—One pound - apples, two _tablespoons ' water, four cloves, one-half cup sugar, two tablespoons | butter; two egge, two tablespoons miik, one-half teaspoon baking powder, one tablespoon flour. Roll out pastry, eut in- rounds, andline greased tartlet | pans; peel, core and cut apples into 1i pleces; put Into a saucepan with watér and when dissolved rub all through a_sleve, Beat'up eggs with milk. 2dd flour sifted. with powder and add to-apples. Mix. well and put_two tablespoons into tartlet pans. Bake about 120 minutes, Almend Tartlets—One cup butter, one cup sugar, four eggs, two cups cake crumbs, one - teaspoon b aking der, one-cup ground. aimonds, one almond extract. Line greased tartlet tins with pastry: cream butter and gugar together, add eggs, one at & timie, beating each one’ well, and stir i cake crumbs, . baking' powde: ground almonds and, extract. Genoa Tartlete—Three-fourths cup butter, six esgs, ona:cup sugar, one teaspoon baking powder, two cups of flour, one teaspoon ‘rose extract, fon- dant’ icing. Line fluted tartlet tins with pastry; melt butter and set it aside: -beat ‘eggs and sugar together for 15 minutes, then add flour sifted with baking powder, extract and but- ter; mix and divide into pastry lined tins and bake in a moderate oven for 15 minutes. When cool, cover tops with white fondant icing. Fondant loing—Four cups sugar, oné cup water. one-half teaspoon baking powder. Melt sugar In water. add bak- ing powder, and bofl. until {t forms a soft ball. when tested In cold, water. Pour on to a wet platter, and as soon as syrup has slightly cooled gather it up with a.scraper into’a ‘heap, them work it evenly and smoothly with a spoon until the whole becomes creamy and finafly solfd. Knead smooth and keep in a jar. When wanted. place the icing In a saucepan over hot water, and stir it to the cansistency of thick cream, and use it for the tops of cakes and puddings. ‘If the icing is made too hot it will be dull and brittle instead of soft and shiny. Orange Tartlets—Orange marmalade, one-fourth cup butter, one-fourth cup sugar, one egg, one-half orange, one- halt feaspoon baking powder, one-half cup flour, Line emall patty pans with pastry. ‘Put one. teaspoon of -orange marmalade in each and set aside in-a cool place. Cream sugar and butter together, add well beaten' egg, grated rind-and strained juice of half an or- ange, and flour and -baking powder. Mix and_divide into prepared tins, Bake in hot ®ven about 15 minutes. EASTER LILY. AN INQUIRY, Dear Social Corner Sisters:—I have long been an interested reader of your heipful| letters and recipes. and now I wish to ask if some of the Sisters will .give me their method of .hulling corn. 3 Have any of you used concentrated (or granulated) lye for the purpose? 1 have heard of itd being used, but don’t know how. . ¥ North Dakota: I was interested in reading your letter, but I would not wish to be. out there such weather. It is cold enough in R L for me. - I will make this letter brief. RHODE ISLAND. A RELIABLE SPONGE CAKE. Dear Secial Corner Sisters:—Now that the rush of the Christmas holi- days is over, I will venture to write again. Interested Reader: Many thanks for the pretty calendar which you sent me. I was very much pleased with it North Dakota: ested in_your letter. again soon. Easter Lily: - We have tried one of your mufin recipes and found them delicious. Sweet Sixteen (that was): Where are you? Haven't seen any letter from you in a long time. Have you for- saken The Corner? Diana: 1 have enjoved your stor- les very much. Would be glad to sec some more from your pen. Wish I lived near cnough to attend some of The Social Corner gatherings. I know-1 should enjoy them, | Here is a good. relioble cipe: : Sponge Cake—One and one:half cups flour, 2 teaspoons baking pow- er, 1 cup sugar,.all eifted ‘together. dd:, 2 eggs, :broken into & cup and the cup filled with milk. Mix .thor- oughly, flavor with vanilla.- - Bake in a moderate oven. E Best wishes to all. 1 was much inter- Please write cake re- OWASSA. PALATEABLE LEFT. .OVERS. Dear Social Corner Sisters:—First 1 want to thank Inteérested Reader for the pretty calendar I received; then ‘The Bulletin for another . calendar: and the 8k for the tokens that helped to brighten Dec. 3 and Christ- mas. Now for the real practical question: make a soup of Boll a few p beef, wi a few sliced potatoes 284 204 the remains of the Sanday cd beans, and good on & cold night. Sometimes T add'Indlan meal dumplings. ex over dish is veg- el m ther all of the eming of sobalied daner hent. Do d fry brown? et Tt FRIEND OF THE COURIER. -polish, 1 PRow Bright your 1 iz 'h Very very mu lie pews whichl is never ‘alwaye mew every tme we gt am @ friend of The Cousier I 20 PPRIEND OF THE COURIED CLUB NO. 1's JANUARY MEETIN Déar Sisters of the Social Corne ag very glad of the privilege of tending the club meeting held ‘Willimantic on Jan. 10. It is v pleasant o meet with form quaintances, and greet new Severa) of the Sisters brought thelr. work, such as crocheting tatting, which shows the spirit of dustry in the Sogial Corner. ¢, hostesses had ‘their wor but on a different line, for they us to a splendid dinner, at the & hour. The scalloped oyfiters were cer 1y “piping” hot, and so good wholtsgme that I think it is say,-ahbut _everybody, Accepled ond_helping. The Dles were up to their stand of full meaning, while the cake of ‘every variety and best The bananas and grapes Are Wherever they are, so they their ‘place as usual on the S Corner_table. = Bverybodv enjoyed the hot colf and -1 think - (like the scallope ters) about everybody bad & cate” cup. A T think the sumber of Sisters § ent_was 36. After dinner was over, we were tertained by two of the Sisters gave us selections of reading, were enjoyed by all The remaining time was in social visiting. 2 1 quite agree with Sarah Aon T in her letter of Dec. 30th, w! n says “She takes a day off, onc while,” for it pays to o 50 is true, and good adviee. It helptul to have a.change for it &re 1y_releives the nerves, and we other ideas, from various points, when we leave the four of our own kitchem, and the di for a few hours. It is evident w never too old to learn for new m ods are always advancing, and ways, that have been tried and are still on_the mariket. I think if some of the Sister have fever as yet found: it co: ent to attend the club meeting: make “special effort to eome health and weather conditions favorable, they would ¢certain Joy it so.well, it ‘would be lik acalloped oysters and hot ¢ come a second time. an tal TONNTI BILLIE COMES AGAIN IN GOOC FORM. Dear. Social Cornerites:—In the ginning _ let ' me tbank Inter Reader, for the calendar. Lill the valley and maiden hair fern pleasant recollections to my men Kittv Lou: You got the rig of my inquiry about the mean Sarah Ann Tighe and Old S had no thought of,a confession f any of us. We were to_tell of one else. Whenever I hear mark that a person speaks of herseif, I give her credit, for certain ‘she: will not speak ill of I self; and in the meantime else is getting a rest. 2 it isw't policy to confess o short._comings. There are t walting for the opportunity. ing of those Bible character must have looked like a zebra Have the Sisters and Dr The Corner ever experienced barassing soments? Let me relate orie of n seen this young man spoke to him. asked for baby. He informed me that they not_ ltying together. His warted to have her mo them, she being an only remarked: “I woyld_never have went. to hor mother.” 1 thought tnat over him, and the tone in whic 1 thought of that “thawt" for and days and formed my opin him. Sometime afterwards I again and I am safe in sayin had not changed that opirfion F followed. 1 sald to him you do, Mr. Savage” That from his name. The word only two letters that are in h the g. and the e. I s re barassed for the moment, but tended that I did not hear myself it. ‘There was no use trying to it, and that was the opin tormed. I was relating this to a ma long ago &nd asked for an expe and he sald: He was acting as be at a funeral of a friend, standis the edge of the grave. Just clergyman was: reading, “Dust and ashes to ashes’ the eart way and_he slid right down o casket. The service had to b ped unul he was pulled o grave. Habits are great thing: was telling me that in going and restaurants it had been I tom to wipe the silvar with the kin before using. On one o she was out.to.a dinner party the time sbo wWae.seated at table she began: putting her hostess, ordcr. Fortunately ahe was only by one man who sat opy knew' her habit. Her mortif wap so great she dould not ens repast., Let us hear from othe I, know there are many experienc Vada Wilcox: Yoy ar: a writer of the firet order. A cordial greeting and wel North Dakota, I really do thi: wind would give: me nervous tion. This place is bad enough a welcome’ to Miss Billie. This ner is just like an omnibus, alw room for one more. that, and teer A BILLIE. THE FISTEEN GREAT NOVELS OF 1916. Dear - Editor of the Social Corner These long evenings give us portunity to work and to read. I thotight. those who desire to read bést novels might liké to be inform of the fiftben which competent 1t authority has decided the best printed in 1916 and most worth reading. They.are as follows; The. Belfry, by May Sinclatr. The Brook Kaeritl, by George Mc “Sup-u of thé Sea, by, Willlam igh Walpc Marriott P Baward Lo Fondle, by Edward C. Booth. Green Alleys, by Bden " Leatherwood Ged, by Wil ‘gm'm It Th v, s It h, by G- Wells. o .Rising Tide, by Margaret Phill ermeads, by Archibald Mar The - Worn Doorstep, by M- Sherwood. . ‘ ‘For those who have mo time inoxéls I'may give & list soon, if t BOOKWORM