Norwich Bulletin Newspaper, July 28, 1917, Page 14

GOD TAKES OUR DEAR ONES FROM OUR HOMES —NEVER FROM OUR HEARTS EVERY WOMAN’S OPPORTUNITY The Bulletin wants good home letters; good business letters; good nelp- ful letters of any kind the mind may suggest. They should be in hand by “Wednesday of each week. Write on but one side of the paper. Address, SOCIAL CONNER EDITOR, Bulletin Office, Norwich, Conn. FIVE PRIZES EVERY MONTH OF ONE made the last Saturday of each month. DOLLAR EACH. PRIZE WINNERS FOR JULY One Dollar To Etta Barber for letter entitleG: “Aunt Mary's Yellow Day.” Dollar To Paula for letter entitled: One One Dollar To Dressmaker for letter entitled: One Dollar To Jennie for letter entitled: “A One Dollar To Sunbonnet Sue for letter entitle “How to Serve and Preserve Gooseberries.” “How to Cut a Shirt Wais Trip to Mt. Tom.” ‘Camp Life at Plum Island.” SOCIAL CORNER POEMS. The Span of Life. e is too brief ween lea the budding and the falling he seed time and the golden hate and spite. o time for malice and for . with love make beautiful deed; r speeds the night. Life is too swift the blossoms and the white snow's drift, e silence and the lark’'s For bitter words. kindliness and gentleness our messages of hope and The sweetest chords. s tco great Lo! we shall vet, creep with cumbered feet, glorious over heaven's golden Or soar on_wings —National Tribune. » by BLANCHE. Our Flag. Float out, O starry banner, to every vind that blowe flo T of beauty, constellate rose! 1y thirteen planets flamed upon the sky le dreamed this nation how far those folds would fly: Unknown upon the waters, despised apon the strand, No seer foretold thy glory, O emblem of our land! How How many men have perished, on mountain, shore and women's hearts for love of thee! upon thy azure field have through battle years, are red with precious or white with rain of med pes tears And sheitered ’'neath thy spreading Ids, which glow with heaven's hings that earth can give that makes life bright; old. we vow today, from n shore to shore, hee with our fortunes, lives, honor, evermore! inette M. Lowater. ANSWERS ANP INQUIRIES ard received and th Dakota —You did_all right. We from it in due time. CLEANING VELVET. r Sist of The Social Cor- Light vet if much soiled may ned in a= pan of gasolene, the soiled places with a vel- rusk:: when clean hang up in the r till vapor is gone; it should not be steamed t day. Of course you t wring out materials cleaned in line; they are to be hung up arip- To Steam Velvet: creases out of velvet, stand a large, very hot iron up on end on a cold stove cover or an asbestos mat; wring a piece of cheese cloth or thin muslin out of water, spread it smoothly over the iron, and holding the velvet with both hands, pass the back over the ir holding the velvet so that you puyll it on the straight edge either sel- vage way across. Do not rub the face of the velitet over the iron and hold e fingers at the edges as every ser-mark will show. HBASTER LILY. INFORMATION WANTED, Dear Social Corner Bditor: Is this company, iike the old fashioned stage coach which we were told always had room for one more? And if €0 may I be that one? And if there is no mem- ter who signs Deliah Deal I will use this pen name as mine. Will the Sister who wrote a letter, 1 weelts 2go, to the Social Cor- . in which she told how many leftovers she put up last year, Arelesa cooRer method, and is to zive instructions, and ad- vice to one who has a fireless cooker, but does not know how to can with it, piease sernd her address to L, Box 33, Jewett City, Conn., and greatly oblige DELIAH DEAL. To take the WAYS TO PRESERVE AND SERVE GOOSEBERRIES. Dear Social Corner Sisters: These are more ways to preserve and serve gooseberries: Gooseberry Relish—Stem and wash one quart of gooseberries, add one cup of sugar and boil the mixture 20 min- utes; add two tablespoons of vinegar and geason with allspice, cinnamon and cloves to suit the taste. Seal the relish in jars still hot. Gooseberries Canned (syrup method) —Prepare the berries and place them in jars as for the cold water method; put a new rubber on one jar, fill the jar to overflowing with heavy bofling Syrup and seal it at once. Proceed likewise with the other jars. Gooseberry Pudding—Put a quart of green goosebe s into a saucepan with two tablespoons of water; boil until soft and pulp through a sieve: add 10 ounces of sugar, one ounce of butter and sufficient fine bread crumbs to make a thick consistency. Butter a pudding dish, pour the mixture in and bake one-half hour. Serve hot with sauce, or cold with cream. Gooseberry Boiled Pudding — Boil some gooseberries until soft enough to pulp through a eieve. To every pint of pulp add one-half pint bread crumbs; mix with quarter of a pound flour. 'Beat well together and mix with three eggs well beaten, the grated rind of a lemon and one-half tea- spoon of cinnamon; have ready a but- tered mold; pour mixture in, tie with a floured cloth and plunge o boiling water. The water should come up three-quarters on the mold and it must be kept boiling at least two hours: turn the pudding upon a_dish, sprinkle with sugar and serve. No su- gar must be added to the pudding be- fore boiling: it would render pudding heavy. PAULA. MERINGUE THAT WILL NOT FALL. Social Corner Sisters: Katydid wished to know how to make a mer- ingue that would not fali: Three tablespoons -powdered sugar to the white of one egsg, one-eighth of teaspoon of cream tartar and of salt. If possible, stand where a current of air will blow on the ezg while beat- ing; and T always pour cold water in the’ bowl before putting my eggs in. ETHELY TOMATO CANNED GREEN PRESERVE— EETS. Dear Social Corner Writers: a few more timely recipes: Green Tomato Preserve—One peck green tomatoes sliced and weighed: to each pound of tomatoes put three- fourths of sugar, four lemons sliced without peeling.” Stew all together until soft, then skim out and cook syrup down until quite thick; then put tomatoes and lemons into the syrup again and heat and put into glass jars and seal. This will vears as you want it to. . Canned Beets—Wash beets and bofl just long enough to remove the skins. When the skins are off, pack the beets in preserving jars as closely as possi- ble. Put the rubbers on the jars and fill the jars to overflowing with cold water. Lay the covers on lightly and put the jars on a rack in a large ket- tle. Put enough cold water in the ket- tle to come a little more than half way up the sides of the jars. Let the water come to a boil and boil from two to three hours, according to the size and age of the beet, with cover on the kettle. Place a skimmer under the Jars and lift out, being careful not to move the cover. Snap or screw the cover down quickly. Be sure not to iift the cover, and do not put anv more water into jars, even though there is an unfilled space at the top. E When the jar is opened for serving, heat up the water in the jar first and then add the beets. Wishing you success. A SAILOR'S SISTER. 1 send SEASONABLE RECIPES. Dear Sisters of The Social Corner: You will find these seasonable recipes: Currant Shortcakes Three tea- spoons baking powder, three cup flour, one-half teaspoon salt, one cup sugar, one cup shortening, one cup currants, one cup water (scant). Clean cur- rants. Sift flour, baking powder, sugar, and salt into a basin, add the shortening, cut it in with a knife, and then rub it in with finger tips; add currants and water gradually, and turn out onto a baking board. Knead ightly and roll one inch thick. Cut into three inch squares. Place apart on greased tins and bake in a quick oven for fifteen minutes. Serve hot or cold. Hot Water Pasts: Two tablespoons butter or lard, three tablespoons boil- ing water, one-quarter teaspoon salt, one teaspoon baking powder, one cup flour. Beat butter to a cream, add bofing water and stir until dissolved, then add salt, baking powder and flour. Mix and cool before using. Orange Gateau: Three eggs, one- half cup sugar, juice one-half orange, one teaspoon baking powder, one and Award | keep as many | one-quarter cups flour, one-quarter cup butter, one-quarter cup citron peel, one-quarter cup cocoanut. Beat up eggs with sugar, add orange juice, and sift in flour with baking powder; add butter, melted. Butter and flour a cake tin; put one-half mixture in- to &; sprinkle in citron peel ard cocoa. nut and spread remainder of mixture on top. Bake in a moderate oven for 25 minutes. Turn ouf and cool Cover with white frosting. Ornament top with citron peel. Pineapple lce: Four cups water, four cups ice wateer, two cups sugar, juice sixe lemons, and one can grat- ed pineapple. Make a syrup of the water and su and boil for fifteen minutes. Add the pineapple and iemon juice. Cool and add ice water. Freeze until mushy, using half ice and half salt. L. M. B. GREETINGS. Social Corner Members: I would like to joln The Social Corner, as I have been a regular reader since its begin- ning. I enjoy the recipes and also the debates on different subjects. - There was a School Ma'am who ‘wrote once or twice; where is she, and why do we not hear from her Pollyanna: I _should Ik your recipe, please, for corn relish or saled, as I am well acquainted with one who tells me it is delicious. I should ke to know if there is any method of whitening a badly faded cotton vofle dress. I have a light pink filgured one, nearly new, which faded badly when washed. If there is a method of changing to clear white I should be very grateful for same. I am giving my pen name the same as a pet cat I own. SWEETNESS. GRUELS FOR INVALIDS. Dear Social Corner Friends: Some one wished for dishes for the sick. T send the following and hope some one may be helped thereby: One of the Best Gruels for a sick person is prepared in this way: Fill a tumbler two-thirds full of coarse oat meal; then fill it with cold water. Mix well ‘and pour off the water into a sauce pan. Fill the tumbler amain with cold water, and pour off the wa- ter; do this three times in ail. Then boil the liquor for twenty minutes. Add milk and a_ bit of salt, and you will be surprised to see what a nice tasting dish of gruel you have. Be sure to serve in some pretty china cup or bowl so to please the eve as well as the taste. The oat meal is good for family use, as only part of its strength is gone. Another Gruel is made of two cups of corn meal and _one of flour, wet in cold water and stirred into a quart of boiling water. Add one_teaspoon of salt, and let it simmer for an hour; strain and serve hot. If a pefson is able to bear a more nutritious drink, an egg well beaten, and the gruel poured on it is a great addition. The gruel must be hot, and the egg must be stirred till thoroughly mingled. Barley Gruel is made by boiling an cunce of barley in water for five min- utes, and then pouring off the water, and add a quart of clear, cold wa- ter, with one-half teaspoon of salt, and simmer for one hour, or till reduced to one-half quantity. Strain and serve. A Tempting Sandwich Is made by scraping very fine two or three table- spoons of fresh, juicy beef steak, un- cooked: then season slightly with salt and pepper, and spread between a couple of thin slices of slightly butter- ed bread. Cut into small diamonds. AUNT. ECONOMY ACROSS THE WATER. Dear Editor Social Corner: These are economical dishes Americans are unfamiliar with, but it is well to know of them: Stewed Nettles: Wash the nettles, rut them into boiling salted water, nd boil until they are nearly done. train off the water, put in two ta- blespoons of milk and heaped table- !spoon of margarine, and stir briskly | until boiling point is reached. Another way is to cook nettles in fast boiling water until tender, drain carefully, and press into pie-dish. Sprinkie over few crumbs, seasoning to taste, and little grated cheese, with few tiny pieces of margarine, Place in brisk oven for few minutes. Lentil and Caulifiower Pie Three- quarters of a pound of lentils, onion, carrot, parsnip, caulifiower, mixed herbs, salt and pepper. Cook lentils until quite soft. Cook caulifiower and cther vegetables, and fry in fat. Cut up in small piece: Place in layers in vie . Add a little water in which lentils, etc, were cooked, salt and pepper, and mixed herbs. Cover top with mashed lentils. Bake in moder- ate oven 15 or 20 minutes. Brawn: One cow heel, § tablespoons cooked lean bacon (coarsely cut), des- sert spoon sweet herbs (or to taste), teaspoon grated lemon peel, grating of nutmeg, pepper to taste. Cut up cow heel and put in pan with bacon. Add very little stock and simmer for min- ute or two. Cover with water, never letting it come to the bot!, and stew until very tender. Add herbs and lem- on peel about ope-haif hour before meat has finished cooking. When done add nutmeg pack in mould, and serve when guite cold and set. VICTORIA. REFRESHING EATS, Dear Social Corner Sisters: These are refreshing summer eats for home folks or company: Cantaloupe Cocktail: Two cups can- taloupe, one-third cup preserved gin- zer, juice one-half lemon, two table- spoons powdered sugar. Cut melon in smdll cubes, or in balls (using a potato cutter). Add chopped ginger, lemon juice, and sugar, and serve very cold. Fruit Cocktail Two tart apples, one large banana, two oranges, one tea- spoon lemon juice, powdered sugar. Cut apples and ba- nanas in small cubes; and seeds from oranges, small pieces, and add with juice to ap- ples and bananas. chill. Serve in_glasses, and garnish with cherries. Peeled Tokay or Mal- aga grapes and a little grated pineap- ple may be added to advantage, eats when the weather is hot. RUTH. KETCHUP AND PICCALILLI. Dear Cornerites: These are tried and true recipes which may prove useful to young housekeepers: Tomato Ketchup: One peck ripe to- salt, two teaspoons cayenne, two ta- blespoons paprika, one-half ¢up whole mixed spices, one clove of garlic, one. third cup dry mustard, dne-quart of vinegar and one cup brown sugar. Wipe tomatoes, cut in halves and put in a smooth, clean preserving kettle; add onions siiced; cook slowly for one hour and press through a sieve: add salt, cayenne and paprika: tie mixed spices. garlic and mustard in double cheesecloth, add to tomatoes and cook rapidly until mixture begins to thick- en. while tomatoes are cooking: add them {five ‘minutes. Boll vinegar and sugar together |Tants, one quart water. “When I was a girl,” said the plump matron, “the last word in honeymoon trips was mine. My husband took me to Niagara Falls. In those days, my child, the bride who took in the eat- aract was some bride, to use a college expression. 1 wonder whether the falls are still running i “1 believe they are,” eaid the slim young thing. “Did you travel far on that journey? “Indeed we did,” answered the plump matron. “Three hundred miles. ‘We were not like some who used to pretend to travel a long way in order to astonish their friends. That used to be the custom. A bride’s stand- ing with her sisters was In proportion to the length of the railroad ticket she was supposed to have used. “It was no uncommon thing for a bride and the other person to an- nounce a wedding tour that would take in the natiomal parks and an ocean to ocean circle trip.” “That shall be my weding journey or Tll remain single,” said the slim voung thing. ‘And,” went on the matron, “very evervday if 1 could be supplied with such it utiful flowers. 1 un.nfl you FML 1 was glad to be able to meet the Sisters at Aunt Mary’s and at Remem- ber Me's. We had such a good time and felt it was time well spent. 1 should like to impress it on all . the writers’ minds who are intending often the long journey, as announced, would be taken in_a suburban train to Sketterville or Yaphurst, on the outskirts of town, where they would hide away until their frends’ and rel- atons’ minds were occupied with other affairs than theirs. “But how could they send postcards from far. off places if they were only staying a few miles away?” asked the slim young thing. “Perhaps the happy young folks knew a railroad conductor whose run took him thousands of miles away. The honeymooners would give him a bundle of addressed cards to mail for them from his destination “None of that counterfeit travel for " sad the slim young thing. want a regular journey “But don't you conclude that our trip to Niagara Falls was of that bogus kind!" exclaimed the plump matron. “We were there!” “Did you see the great gorge?” ask- ed the slim young thing. repiied the plump ma- o , he was registered at our very hotel!”—Chicago News. - jars or bottles and when cool dip tops in melted paraffin. Piccal Three quarts green to- matoes, three quarts ripe tomatoes, two red peppers, three onions, one cup sait, one quart sugar, one teaspoon cinnamon, one-half teaspoon clover, four tablespoons white mustard seed, two qual vinegar. Put vegetables through e focd chopper, using a coarse cutter: sprin with salt, let stand overnight, and drain: add other ingredients, and cook about forty-five minut MARY JANE. ECONOMICAL ROAST BEEF. This is Mary's Dear Social Corner Sisters: an economical recipe from mother who write: “The most sconomical cuts of beef for roasting ere the shoulder, the face of the rump, 2nd the chuck ribs: be- ing of good Aavor and fairly tender. When ordering a shoulder roast. have an inch slice cut off to urol. Tle chuck roast should be ordered boned and rolled, and the bones sent with it. Wipe beef with cheese cloth, place skin side down on a rack in a roast- ing pan_ suitable for the size of the roast: dust with salt and pepper. dredge with flour, and cook in a hot oven, basting every ten minutes. When_half roasted, turn over, dredge swith flour, and finish cooking. For a medium-cooked roast allow seventeen Thinutes for each pound of meat. The oven should be very hot for the first fifteen minutes, after which the heat should be reduced. Vegetable Soup Thickened wfth Bread Crumbs One quart skim milk, one cup bread crumbs, or two large slices stale bread, salt, small amount spinach or outer leaves lettuce (not more than four ounces), one small slice onion. Cut the vegetables into small pieces and cook with the bread crumbs in the milk in a double boiler, If a large quantity is being prepared, as in a school lunch room, for exam- ple, put the vegetables through a meat chopper. In this case glices of bread may be ground with the vege- tables, in These ma: dent woman. er to absorb the juice. be a help to some pru- HA SOME VERY USEFUL HINTS. Dear Social Cornerites: The ave- rage housekeeper objects to cooking 2s drudgery. Of substantial, whole- some dishes we have plenty; but rarely you find a housckeeper who finds cooking interesting. They will most always say it is the same thing right over and over again. Try these new schemes if you haven't and Kkit- chen life will grow more attractive. Take celery tops or unused parsley, dry them in oven, rub to powder, put away in airtight bottle to season made dishes. Then the next time you boil cabbage, or peas, save the water you cook them in and make soup; pour them together, put in a little of your dried celery and onion and a_liittle of vour left cooked over curried rice. This makes a delicious soup. I had new cabbage and the soup was very nice indeed, made from the drained stock of cabbage and peas. Potatoes cooked with the skins off will leave a soup in the kettle after the potatoes are removed. Little dabs of cheese can be grated and used; after grating put in a cov- ered dish, then when you make au- gratin or macaroni, tomato toast and so many things use a little dab of cheese. I always keep all of my_ orange rinds, and lemon, also, is good dried; they make delicious flavoring for pud dings, and in making apple delmoni- co_vou really need the orangé peel. 1z you are in a hurry and wish to broil steak take a little of vour dried orange peel and throw on the fire. If vou have a few strawberries and rhubarb left over and don’t know what to do with them, place in an oven and bake one-half hour with half as much sugar and can them. If not enough to can, and you have bottles, put one- fourth’ cup of water to one pint cf juice, hoil, then put in bottle and boil When you jell ‘and haven't all vou need take the juice and the desired amount of sugar and test the juice; then make your jell Raisins, currants, étc., dried, can be softened by placing over steam. DRESSMAKER. USES FOR CURRANTS. Dear Social Corner Sisters: These are methods of serving and preserv- ing currants: Currant Jelly: Five pints currant four tablespoons |juice, two pints water, boil five min- utes after it begins to boil, skim well, remove pith |add one pound sugar to each pint cut pulp in | (counting water also), then boil three minutes. Put currants in _kettle; Add lemon juice |mash with potato masher, using one and sugar, place in a shalow dish and |Pint of water (out of the two) to cook put directly on ice for ten minutes to | currants in. Do not stem currants. Currant Preserves: Three pounds currants, three pounds sugar, one and one-half cups water, two_ oranges, sliced thin, skin and all. Put in an These make wholesome and tasty |earthen dish over night; then put over fAre In kettle and boil just 15 minutes after bolling begins. Currant and Raspberry Preserve: Two pounds raspberries, one pint cur- rant juice, three pounds sugar. Cook 20 minutes and no more fruit at a time. Currant Catsup: rants, three pounds sugar, Five pounds cur- one-half matoes, three onions, one-half cup of | pint vinegar, one teaspoon cloves, one teaspoon cinnamon, one of salt, one of ailspice, one of black and one of red pepper. Boil one and one-half hours. Currant Pie: One cup washed ripe currants, one cup sugar, two table- spoons water, one cup flour beaten with the volks of two eggs. Bake with crust. Beat the whites of eggs, add two tablespoons of sugar, and spread -over the top after the pie is baked. Return to oven and brown. Currant Juice: Five pounds cur- Boll ten min- but do not squeeze, and utes, 'strain, to strained tomato; cook until ketchup |add two pounds sugar. Let it come to is thick, or until water will not sepa- |2 boil. rate from it when tried on a plate. Remove spice bag, seal in sterilized Bottle while hot cork bottles. Currant Cake: in patent Two eggs, one-half cup butter, one cup cup sweet milk, three-quarters cur- rants, two teaspoons baking powder, one pint flour. Currant and Cherry Sauc pounds currants and cherries, pounds sugar, one cup vinegar, one- half ounce tinnamon, cook slowjy one hour; can hot. Easily warmed and used with cottage pudding. Currants are nice mixed with red, black and yvellow raspberries covered with suzar and cream. With best wishes to all. MARY FRANCE. sugar, one-ha'f Four two AUNT MARY’S PICNIC. On Thursday, July 2, 1 attended onc of those grand Social Corner pic- at nics st the home of Aunt Mary, Bishop's Crossins. It was my i visit there. I found it an ideal place for a picnic for a hundred or more persons to enjoy the day, at the noble, good old fashioned farmhouse with a iDeautiful large lawn with shade trees. Aunt Mary we found to be one of ithose motherly Ckristian women one is always pleased to meet; and_ she did all she could to make the picnic the success it proved to be. Although the weather was not the best there were about present, and as E: Barber writes “I was the lone man.” I have heard it remarked that “it is well to be alone, sometimes,” and surely 1 did enjoy the day if there was no other male writer present. As usual, there was sinzing, speak- ing and games plaved as in the past at these picnics. Etta Barber gave a 200d recitation of the Deacon’s elec- tion funds. Ruben’s Wife told how to convince a man his wife ought to vote. Biddy as usual was on her job, and one had to have an eye open not to zet caught. Whip-poor-will's_son gave an ex- cellent recitation, The Red Man’s De- flance. That boy is a born speaker. The bridal cake of three colors was fine; also, the rich cake and the ba- ranas from the Farmer’s Daughter of Canterbury: and the ice cream of dif- ferent colors, kindly furnished by The Bulletin Co., was never better. We missed a number of the old writers of The Corner at the picnic, especially Aunt Abby, who was al- ways ready to make others happy at all_the picnics in the past. With best wishes to all. RURAL DELIVERY. REMEMBER ME AND AUNT SA- RAH'S PICNIC. Dear Cornerites: I must write a few lines this morning to say we had a fine day for our picnic and about 125 present. 1 was pleased to see so many here, for I knew it was a busy time, and in the morning the weather was a little threatening. I want to thank the Sisters and Editor for the presents and cards. 1 had 56; also, thank The Bulletin 7or the ice cream: and the Sisters who so_kindly helped on that day. I thank Tidy Addly and Ben Neb for the beautiful flowers, 1find a plate, three forks, two spoons, three napkins and cake pan that be- long to some of you. Please let me know and I will try and return them Aunt Mary: I found vour book and will send it by mail to you. Olive: I think I have a part of your pin. It must have been stepped on and broken, although we cannot find the rest of it. I will get it to you as soon as I can. Truly yours, REMEMBER ME. PALATABLE DISHES. Dear Social Corner Sisters: These are recipes which should be welcome: Cheese Sauce No. 1: One cup of milk, two tablespoons of flour, one ounce of cheese, (one-quarter cup of grated cheese). Salt and _ pepper. Thicken tbe milk with the flour and just before serving add the cheese, stirring until it is melted. This sauce is suitable to use in preparing cream- ed eggs, or to four over toast, except for the presence of cheese. It may be seasoned with a little curry powder and poured over hard-boiled egg. Rice Fondue: One cup hoiled rice, to meet with C. E. S. in Scotland, on August 1, that unless you have your own conveyance it will be necessary to motify Mrs. G. B. McCracken, Mountain street, Willimantic, Conn., at once of your intention of going that she can make arrangements for You to be carried, as it Is necessary to know just how many are going. . A good number have already given theiz names as passengers. All will meet at W. C. T. U. hall, on_ Valley street. The 'bus starts at 10 a. m. sharp. ‘When you read this Saturday morn- ing, if you are going. send her a card by return mail to that effect. Unless vour mame has been already taken by me, you can reach her by telephone. The time is short. Our hearts go out in love and sym- pathy to Sister Ready in the loss of her dear father. . THEODA. A RED LETTER DAY. Corner Friends: July a red letter day for Corner Friends who were fortunate enough to attend. Re- member Me's picnic. The day was idea] for a picnic. Her beautiful and commodious Jiome was elaborately trimmed with the national and the Social Corner colors; as was also the auto and the horse and carriage that met us at the station Remember Me and Aunt Sarah were Dear Soctal 19 was certainly all of the Social ideal hostesses and were untiring in their efforts to Lelp us all to have a zood time, and most admirably they succecded. We all hope that they may each one ive to enjoy many returns of the aay. I was very sorry to hear of Read vereavement and wish to sympathiz with her in her sorrow. It is such a comfort to us to know that our Say- ious is ever ready to comfort us in our sorrow and sustain us in every time of need if we will only trust Him o) “dor 25 I think Prudy has solved an im- portant problem in overcoming tem- per in children as she wrote in April 21 letrer. I wish many mothers might learn from her. 1 had meant to reply to the anxious mother who wanted more suggestions about amusing children, but my let- ter is aready too ong. With good wishes to all the Social Corner friends. AUNT MARY JUST AS HOPE EXPECTED. When I told Hope what she broke into a ragze. “I know what John Barleycorn is. d vou don't,” said Hope. “It makes man a devil, and it would make the Devil a sot! The flames of hell which burn forever must be something like that. It consumes evervthing that is good in the human soul and it laughs at a wife's tears and a child’s plead- :ngs and mocks at everything that is Pop said, holy. It kills shame and would shame a beast!"” “I used to think everyvbody had a little decenc: says I, “but I know cifferent now. Some phases of the truth are awful when you are up against them. You were right, Hope, there dos seem to be a good thing in_him.’ “We will leave him to his Maker," replied Hope. “If there is a spark of Zood left in him, He will find it, but no one else can. I ‘have shed all the téars 1 ever can for him, for I have wept not ary. He makes a footbail of every expression of jove and we must leave Lim to himself,” she said. “That's what we wili!” T exclaimed, “but there is no such thing as making him feel lonesome. HEZ HARMONDY. PREPARATION OF CEREALS IN SUMMER. Dear Social Corner Sisters: When it comes to a question as to cereals for summer use, the most important thing is how they are prepared or served. Of course, any food served very hot is more heating than when it is served cold. That is why we should avoid serving the hot mush type of cereal. The best manner of eerving many of the cereals is to cook them thorough- ly, mold them and serve chilled, either with a fruit or custard sauce or plain sugar and milk. For instance, farina which might not be relished by the children if served hot, would probably be eaten with thrills of jov if molded in custard cups inverted in a mound on the saucer and decorated with a little strawberry evrup. Similarly, cornmeal served in a hot Indian pud- ding would not be advisable in the July menu, but the eame pudding served thoroughly chilled with a custard sauce might be an entire summer meal and refreshing as well as substantial. Rice also is far too little used In any other way by Americans except the insipid, tasteless, plain boiled style. Rice combined with meat, with pep- pers, with tomatoes, is far more whole- come than the same dish eaten with a similar quantity of potatoes, which are more heating than rice without being any more nutritious. A delicious luncheon dish is a Joaf made of vellow peas meal, thoroughly cooked, molded and served cold, or at least not very hot, with a tomato or cheese sauce. Even spaghetti, if al- lowed to “jell” after being thoroughly cooked with checse and plenty of sea- two tablespoons milk, four eggs, one cup grated cheese, one-half teaspoon salt, one teaspoon some commercial meat, or some flavoring. Heat the rice in .the milk, add the other in- gredients, and cook slowly until the cheese is melted. Serve on crackers or toast. Corn and Cheese Souffle: One tea- spoon butter, one tablespoon chopped green pepper, one-quarter cup flour, two cups milk, one cup chopped corn, one cup grated cheese, three eggs, and one-half teaspoon salt. Melt butter and cook pepper thoroughly in it. Make a sauce out of the flour, milk and cheese; add corn, cheese, volks, and seasoning; cut and fold in the whites, beaten stiffly; turn Into a buttered baking dish and bake in a moderate oven for thirty minutes. Welsh Rabbit: One tablespoon but- ter, one teaspoon cornstarch, one-half cup milk, one-half pound cheese, cut into small pieces, one-quarter tea- spoon salt and mustard, a speck of cavenne pepper. Cook the cornstarch in the butter, then add the milk grad- ually and cook two minutes: add the cheese and stir until it is melted. Season and serve on crackers or bread toasted on one side, the rabbit being poured over the untoasted side. MOUNTAIN LAUREL. PLEASE GIVE IMMEDIATE AT- TENTION. Social Corner Friends: Please ex- cuse the delay in thanking vou all heartily for the many carls I receiv- soning, is very palatable. served cold as a lunch or supper dish, RUTH. AUNT SALLY’S FRUIT CAKE. Dear Social Cerner Friends: These well tested recipes may meet your re- quirements. Hannah Who: Thanks for recipes. Aunt Sally’s Fruit Cake—One cup sugar, three-fourths cup lard and but- ter, two eggs, one-half cup molasses, oné cup sour milk, three tablespoons cocoa, three cups flour, two teaspoons soda, one teaspoon cream tartar, one teaspoon cinnamon, one-half teaspoor clove, one-fourth teaspoon,salt, one cup raisins, one-half cup currants. This is an inexpensive cake. Lard compound or Crisco can be used for shortening. This is my mother’s recipe and I think you will find it good. Make it quite stiff if you have to add more flour. Cup Cakes—One cup sugar, one-half cup butter, three eggs, three table- spoons milk, one and one-half cupe flour, one-half teaspoon soda, one tea- spoon cream tartar and one teaspoon vanilla. Date and Nut Sandwiches—Chop one-half pound of English walnuts, one-half pound dates, moisten with cream and spread between slices of buttered bread. Peanut Butter Sandwiches—Spread thin slices of graham bread with pea- nut butter. KATYDID. ed on my birthday. I have read it is “a good thing to be rich, but a better thing to be be- loved by many friends,” and I felt rich in the thoughtfulness of my many Social Corner friends, and the beauti- ful roses sent me by Tidy Addly and Frances. A member of my family remarked they wouldn’'t mind if I had a birthday THE WAY OF GREED NOT LOVE. Dear Social Cornerites: There are many young women today who are talented, but what good use do they put their talents to? They have ail the chance to be of some use to their parents. How many are there who do Zppreciate the opportunities they have to be some good and help? I believe that §iF1§ WHOGIA WOt get the idea that they. are better looking than some others, as they then get the idea every man ig stucks on: them. " Herk fre = et wwords: Wealth is not happiness. always finds means of support those who trust it. How many girls get mafried from many! With the greater part the fir tion”is, How much mones and if you do not get th! are one of the lick, should be one of thoie wealth, your life is liable pleasant. Heaven for toda Not or wome trua’ 1 who I knoW of somae instances wh wealth was congidered, and what t outcome Separation. Give mé a man w true I life will be worth living: hut women would marry for p Not. many. Most always you find them not_for love but for mor ma times vou will read of where some young some old man who h1 P Why do they turn that not true fove. Manv when you think you | someone comes along an . good story of many th 1 lars, turn from you Y quick. 71hey reve sight. The money not you. This RECIPES THAT WILL BE USEFUL 3 R Deatr Social (" lowing iecipes ma Preserved Yellow Tom-t pounds yvellow . tomat sugar, of one tomatoes, add the sug stapd over t mate length ¢ drain off the syru the scum cens ) ¥ tomatoes and boi twenty minutes, . thes and continue to b the lemon juice. Put the tom when the syrup h it over them. i1t Spiced Grarpes ipes. pounds g sugar, 1 cup rine round cinnamon und cloves h and pulp toe nto Jja ) through a pulps - are ‘ pulps and s a and spices and cook THINGS GOOD TO TRY Dear al- © s followi ccipe with us:- Potato and Cheesc Puf mash_at noon p v ver and supp \ rhe, potatoes i D salt and taste. 1 wooden spoc may he adde ind sprinkle crumbs a Round top in. n few bread crum about twent ninu Bread Griddle butt 15 ablespoon poon of ated checse Y v T of me Soak the bread termilk - ove f smooth, add t Y flour, sweet milk of Diss weli blended tiffy bes quid or with differen A HELFUL SUGGEST Dear cial some families may ow tle for steaming and ot not mecessary to i purch; t Wnat re to order at a ve iny tin® ship. These 7 simply of a ular p. porated, ano surro 1 large eno: to K enough ahove the | tle to admit of sufficic * neath. The vegetables are by Qifted out) -but with kettle is made With severa f to different kett ers can he ‘use Spry- Dird sympathy. My ter, but stiit h There seems to he a ref forth that T shall r meet with yon all az thing happets to pe Kind regards to all foot mit DOM PEDFE From the Consular Reports India’s wheat cr - crease-in avreage of about 10 | over last year and a g i of 19 per cent ast area and yield ord. About 50000 famili-s in are supported in part at silk worm cocoon | Seottish seamen and new get 317 a week, doubl i existed hefore the w ) ont W DYREFOOLCE