Norwich Bulletin Newspaper, September 1, 1917, Page 11

ang rub briskly over the steel, all"the stains wil] disappear. Another suc- cessful plan Is to rub the staics with a slice of freshly-cut potato, and then polish in the usual way. If ink is spilt on the tablecloth, im- mediately melt a candle, taking some of the tallow, spread it over the ink patch, and leave it to dry. Afterward wash the tablecloth, and all traces of ink -will disappear. To disinfect a sink, pour down a with ' the runhers or scarfs, trossing in the centre. There are only two of us and through the month of August We not only have these used for lunch, but we let t.hn’ remain when we have dinner. 1 have been without a maid now for eight years and find that 1 have thrown away 2 great many stones, Sis- ters. What rocks have you that you can throw away? Remember the test of whether ‘a -'%wlzn At berth 5 and’ here we had. st < we -8t srmvule. in the of Pennsylvania. "o e ‘A few hours later we entered the state of Ohio, and the first station that | attracted my attention was Niles, for ber. She invited -me into the house and told me her troubles. She has been pestered by ageénts for thirty years. Long ago she was 3 enough to buy the Hotstuff encyclope. dia in seventy-nine voiumes and has #ouf | “Mr. Yesterday is said to be worth a million dollars,” said the ladlady, “and yet he dresses like a bankrupt junkman. When a man can afford fine clothes I don’t sec why~ he Goesn’t EVERY WOMAN’S ORPCRTUNITY ; Tihe Bulletss- wants good home letters; good business letters; good nelp. fu) lettefs £t any “Kind the mind may suggest. They sbould be in hcnd by - Wvednesdas of each week. ~Write on "SOCIAL CORNER POEM: b © TMY-CALL. “Y said, “Let me welk in- the fields He safd, “Nay; walk in-the town. I said, *THere are no flowers there; He said, “No flowers, but a crown. T said,. “But the sky is _black, - - There's-nothing but nofse and, din . But_he avept-2s-He sent me back— “There. is-more,” Hé sald, “there i sin” I said, “But the air is_ thick . And fogs are vieling. the .cun He answered, “Yet souls.are sick, And souls in the dark: undone.” “I said, #T shall- miss. the light, And friends -will miss me, they say; =He anstered.jgue. - “Cheose tonight If I am to-miss you, or they. . = - pleaded for- time to be given: He said; “ds it hard to decide It will not seem-hard in heaven, . To have followed. the steps of vou! ‘guide.” 1 chst o at the flelds,” Foor Get e tace 16 the town: He said,’ “Ts it hard to_declde? $Will vou leave the flowers for the ¢, STOWRT Then into. His hand went ‘mine, *-. And into my heart ‘¢ame He, And T walk in a light ‘divine The path I had feared to_see. W, L. B - T R T v OMENS HANDED .DOWN. Married in white, » = You've chosen- all right; S 7 Martied -in-blue, ; Your love will be trus; . Married in pearl, H You'lt liv in a whirl: ., Married in-gray, YouH go far Married i Your spirit Married in yellos, Ashamed of the fellow; Married in_green, Not fit to be seen; Married in red, You'll wish vourself dead: -Married-in black, . 5 Youwlk wish vourself back. —Sent in by HATTIE. NEW TESTED RECIPES. Dear Social Corner Friends: recipes meet the need of these times Ceorn Flake_Kisses: Beat the white: of two eses unfll stiff. and :Ad =rad ‘uaily one 1 of eranulated teagpoon of va shredded coc 'la, e, flakes, cne one cup of ¥ teaspocr in a moderaté oven Liberty Corn Muffins cups of two eupe . meals remcve the firs and add twa tablespoons Gutter. and _ oae-fourth teaspoon of salt: - beat well until smooth arA sel aside to conl.® Best iwn eges untl Dror Seald and vhen the bhatter is cool s in. ® in zreased gem pans abou dding:” 2 milk. one tablespoon of soda. one teaspoon eacl of cinnam _half cups of cup of se~ded rai<ins. honrs and _<erve With sauce. Potato Bread: Take pba large roasted make three cu (Jf - the. dry,~clos nsed--they - chould move skins, hot place in a bowl fine “Add- while .~ sthl -hot of mashed potatoe: ained motatoes be boiled.) butter or butter substitute: of fine sifted corn-meal is next.added After mixing this. thoroughly, add .two a d just enough sweet réase a eggs, deating, jnto- mixture with easpoon of foilkt to mal Ic Gr very hot pan. Form into spall® pones, placé in pan, aflowing room for welling and bake in a_yerv hot o Fhen faken out and ’served immediately. “And while We are using corn meaF suppose you Keep this suggestion also. a a ste doue am HANNAK WHO. SERVING TOMATOES. Dear Soctal ‘Cornbrifes: These are methods for serving tomatoes: Stewed: - -Scald ana skin remove hard ends-and cut in agatg saucepan till tende pepper/and sugar to taste; spoon butter -to each pint. thicken with fine-erumbs. or lHttle flour dissolved in-cold water: - - Stuffed: off stem ends and: take eu* add salt, 12 tiked. centers. Fill ¥3"h desired stuffing; lav on but- e -in hot oven tered baking pan and bak: thirty minutes. = Peppers, summer squ: cucumbers, “onfons, smd esg pla be_prepared in same -way. Panned: Cut firm fomato esin halves. FIVE PRIZES EVERY MONTH OF ONE DOLLAR - EACH. *matle ths last Saturday of each month. These suzar. Beat well, then 2d4 twq cups of corn and | s on oiled paver, and bake g two milk, ipte which stir slowly r)&}r from of Stiff, and when the hatter is cool stir Stir them together afen emg. of maple or corn syrup, one and allspice. one and’one- raham_flonr aha’ one Steam three three vams,: or sufficient to nd. while still steaming and mash very one-half @up of shortening; half lard .and-half two cups ight the crust is a_rich brown it is t is a®patriotic one, judging from fts o tges, une Stow | iso, tea- svith- a Choose large tomatoes: cut. ash, large, ripe nt.may For four, heat one-tabpespvon butter- but one side of the paper. 7 Address, SOCIAL COMNER EDITOR, Bulletin Office, Norwich, Conn. Award in frying pan. Dip tomatoes in flour, ‘put cut side down in pan, cover, and cook over hot fire until browned. Transfer to hot dish,’ sprinkle oné ta- blespoon flour in_pan, stir: add ane cup milk; str till thickéned, season, boil one minute _and pour around to- matoes. 8 Best wishes to all. 3 EASTER LILY. HINTS ON COOKING VEGETABLES. Dear Sqcial Corner Sisters: In cook- ing vegetables— VRt First—Have thém fresh as.possible. Summer vegetablés should be .cooked on same day they are gathered.. Second—Look thém over and wash |- well, cutting out all’‘decayed or un- ripe parts. : Third—Lay tiem, When -pee cold water for somé time before using. Fourth—Always let water boil before putting them-in, and continue to.boil until done. - \ e Turnips—Boiled—40 minutes to an hour. e = ' Reets—Boiled—1 to 2 hours. Spinach—Boiled—30 minutes. Parsnips—Boiled—20 to 30 minutes. Onions—Roiled—Best boiled in two or three waters, using milk the last time. String Beans—Boiled—1 1-2 hours. Shell Beans—Botled—1 hour.. Green Corn—Boiled—10 or 15 min- utes, Green Peas—Boiled—20 minutes. EASTER LILY. RULES FOR PATCHING. Dear Social Cormer Sisters: Patch- inz requires skill and patience to ob. tain_a good result. One must -be careful tc sec that the patch matches the criginal fabric #n color and qual- ity. A garment which needs patching usually one which has had some wear and has Jost some of its origin- a1 bricktness and color. For this'rea- son a natch of wew material should be avoided if possible, as one of the -fundamental principles of patching is that the renair when completed shall be almost mperceptible. es, plaids. or fig- ures. make the pattern so that it is continuousyevery line, flower, etc., ex- in its regular place or space. The warp of both the parment and the patch must run in the same direction. Tf possible, attach the patch to a seam. Sometimes it is possible to at- : mcre than one side to a seam; es-the work not, only stronger, but very much neater. An invalua- ble patch often is invaluable. Patches must necessarily he shap- | ed “differently to adapt themselves to the hreak and to the construction of the garment, some of these must be circular. ob’ong, triangular, half moon, D | ctq Thehalf-moon patch will appeal to the mother to whose Jot falls the patchinz of elbows and trousers. The size of the patch not.only d pends on the size of the actual hole, but also on the condition of the ma- terial surrounding it. If the material shows signs of giving wav or Jooks threadbare, it must'be re-enforced by making the natch large enough 'to coven the weak place. MOUNTAIN LAUREL. r is s f t 1 t ' ECONOMICAL WAYS TO CAN, Dear Sistes and boil until done. Then peel, cut in quarters, leave the roat and two in- ches of the top on, then make a liquid of the following: Boil one-third cup. sugar, one-half cup of vinegar and one quart of liquor; put on stove in kettle and boil tem minutes; - then place bects in liquor-and boil ten min- utes more. If you. do not boil the liquor beets are not so ‘apt. to keep, h:j\d besides, beets are better season- ed. < Preserved Beets and boil until done: cook abbut minutes: peel, then put a laver i h of ;| over ‘night with the sugar: in the morning put on with the same-liquor and ,one-half teaspoon of salt and let boil ‘ten minutes; can -while hot. Thése are excellent served with tomato crou- ons. ¢ g Canned Rhubarb: Wash” but da not peel; cut the length of jar, then place In Jar, Bpll water and let it get cold: then fll jar and let stand for twenty minutes; “then pour off and fill again, this time place a knife or.spoon in the jar until filled. Cannéd this way lit will do away with the rhubarb con- tainisz bacteria which softens “| You bave heard so many sav I do not i have any luck canning rhubarb in cold Iwnter. This is the secret of canning rhubarb in cold water. {_Carrots can be canned by blanch- ing long enough 'to: loosen .the' skin, iand plunging immediately in cold wa- 1 then scrape, cut into cubes and pack in jar. You can leave . them whole if vou wish. Fill jar_ with lightly ‘and stirilize for oune and one- half hours; add one-half teaspoon of salt-to evesy pint can. I always use pint cans. R. B. JENNIE’S TRIP TO INDIANA. Dear Eisters of the Social Corner: Having recently returned trom a west- ern trip, 1 take pieasure in giving notes of interest. > At Jersey City, Aug. 2, at 3 p. m.-I entered the Chicago_express amid the hurry and tumult:‘of - business life. Passing through many small villages and towns of New Jersey, we soon entered the beautiful Ramapo valle: New York, with mountains and a small* river, irregular in its course, for com- panions. for several miles. We saw the mansion o6f Mrs. E. H. Harriman, located on the highest mouritain in that range, near Arden. Between Callicooh and Binghamton, N. Y. the scenery was grand and es- pecially at sunset and twilight: deep gorges and far away hills the tiptops seeming to touch the horizon. As the shades of night came on the sleepers were made ready for our occupangy and"we retired-early, but not to slee; led, -in | \ : { canning produce for home. consump- Take a number of beets| | That grass w beets, a layer of sugar and let stand i it. | boiling water and place on cap. Screw | in large gilt letters it reads ie Birth- place of William Mc¢Kinley.” “Advanting farther ' west, the land became more and moré levei, and vast quantities of growing “corn Wwas on "either side. = ek - The' large cities of Akron and Lima showed industries similar to the east. Leaving Ohio, we passed ‘neéxt: into Indiana, and stiil the corn was waving its tassel tops, but here.we observed more quantitiés of wheat and oats, ripened «nd cut, the golden sheaves, in thousands of ehocks, awaiting the har- vest. 2k . For miies ar.d miles we saw the food products of Indiana, which means much to eastern eyes. The farmhouses all looked tidy and neat. the iirge barns, mostly pzinted red, were seen near to and at long distances. The country roads, in the best of condition, were ‘very straight and level, just as far as we could see from tic car win- dows. The whole section shows thrift and prosperity. S 5 It was over 24 hours when my desti nation was_reached and 1 alighted in Rochester, Ind., just 100 nuiles east of Chicago. Friends were awatting my arrival, and soon we were. spceding over those fine stoneless roads :» an Oakland six, and about tea time I was in the home of a friend whom I had not met be- fore but had enjoyed her.correspond- ence. . Upon. her invitation I had re- sponded to attend.a family - reunion which was held-a few days later. Many of the new friends.I met had never s2en a real Connecticut Yankee and I assume my pronunciations and | expressions were amusinz- and.novel 2s a newcomer. vt I went into-a small store to pur- chase a souvenir ani baving obtained the. only one of its. style and design which was im stock on the shelf, I re- marked to0 the salesman: “I was very glad to get it.” “J take it you come. fgora some tance away,” he_said.. . “Yes, from Cohnectiout,’ I.replied. “I thonght ¥o! You hav- the eastern brogue he answered ~with smiling conviction. It was a treat to me to see the threshing machines in operation, for I have always lived in_a city and never had seen that kind of work before. I attended a religious service in a very. plain little meeting house called The Church of God. whizh. was had on Saturday night. The preaching was very informal, responses from the con- gregation to the preacher’'s quotations were frequent, which showed interest and attention. The singirg was con- ‘gregational without instrumental ac- eompaniment. 3y I.observed the display of /our ha- tional colors in just as mary homes, scatterel on the level plains of Oilo and-Indiara, 2s in the congested dis- tricts of New England and ‘. -H tricts of New York and Connecticut. I-founc the people of Tndiana to be most.cordial and generous in-entertain- ing a new visitor and I was kindly honored in many ways. B The editor of the Akron News, pub- iisred at Akron, Infl., phoned a request that T contribute a few, jines in con- nection with the secretary's report of the reunion, which was ti.c. object. of my visit at this time. I complied to the best of my abilitv and my letter appeared in the weekiy issue. With many pleasant remembrances of new fiiends in Indiana, I am enjoy- g it over again daily, with thoughts and souvenirs, “at home,” in little hilly and stony Connecticut. - dis- JENNIE. GREETINGS. ear Social Cornar Sisters: Just a word of greeting to all. I wish to thank those who contrib- uted to the pleasure of my birthday by gifts and words of cheer: Scottie, Wanderirg_Jew, Theoda, Anna_Mell, Lonesome_Pine.’ Olga, Bachelor Maid, Grandma H., Aunty No. 1, Hulda, Mer- ry Widow, Remember Me, Dearie, Lucy Acorn, lidy Addly, Eugenia, Trottie, Spring Chicken and Miller Should like to have the pleasure of attending Priscilla’s picnic, but we have a Red Cross meeting on that day and- feel that I ought to attend that and do my bit toward helping further a worthy caus I presume vou all are busy, &rving, canning, etc. 3 “We are to have a canning demon- Stration at the chapel the 30th. which will, T 'am sure, prove very heipful to those wio avail themselves of the op- ‘portunity to gain added knowledsze of 3 tiop. Hope I'N learn how tc can corn; th~~ will keep. Put up a dozen" cans once and lost most of them, which so discouraged me that I never tried to do: any more. MAINE LOVER. BORROWED WORDS. After supper when we rad cleaned up and sat down for a social evening I said: 3 “Hope, you remind me of the razor grass I read about in the book I had from th= librarv, ‘Travels in Brazil.’ cut anybody that runs up agaiast i “Hez, I'm not quite as sharp as | that!” ‘said she. “You meant that for a compliment, or I should be angry! It doesn’t pay to be as pointed as a toothpiek!” “T wish T could be real tart!” said T. 1 suppose Sarah Little sayvs ‘Au re- voir!” and ‘Fin de séicle’ and so forth and so on, just to surprise us natives. Them words to our amhgtious people be_just as catching as the measles. “Don’t vou catch them, Hez<” sald Ishe: “they are dangerous. Half the | people. who use them are just jokes to réal French people. When vou do a i thing you want to do it right, don’t vou?” “Well: if T can’t got up next door to it, Tl fight shy,” said I “You cannot get within a thousar¥ rows of apple tress,” said Hope. “Tackle Chinese, but don't hever at- tempt the French nasal” ‘said - she. “What's born in a French nose is a misfit for all other noses.” “What's the nose’ to do with it?” saia I “The French language, Hez” said she. “is. Falf nose and half larangitis!” “It must be worse than the measles, then.” said I. . “Veril. 1 t] 1 i -said she. HEZ HARMONDY. |t AN INQUIRY FROM ivYy. Dear Sisters of the Social Corne: Has anyone a safe rule for.canning string beans? 1 have tried them ac- cording to_directions, but although they sealed nicely, in a week or two the togf loosened and. they. became sour. Would like to hear from some- one on this subject. I am going to try canning beéts by Tidy Addly’s method. It's just the recipe I had been looking for. _What ideal weather for, motoring, and don't forget to take your cameras along. One can ‘get . pretty snatches of ‘scenery and take a snapshob of ‘your friends when they are unawares., They will “be ‘rice to look over in the long. winter. How beautifal the suns t] t s are in late summer and fall, both at the shore and | lasses Cake. = Eggs are too Figh to et~ in the country. periment, but I can’t see how two cups Do_all the Sisters keep, a box of replied the star boarder, “is that enables & man to dress as he pleases. harmless eccentrieity. man who wishes to make ends meet and have a roof over his head, Mrs. Jiggers, must be attired like a prince the 9,000 ways. for doesn’'t worry my conscience in the least. is the_supreme creation of a famous New York milliner. expert. ‘who might have his private vacht and a string of horses and hounds. erable woman nameg When 5 had a rolling pin in her hand and an expression on her fact that would have scared .an aggressive bulldos. sized me up and beheld one who look- ed like a bridegroom from his cham- from running over the oven. coffee drinking. in.emall pieces. evaporates; then strain through sieve. To each quart of the puln allow four into glasses and seal. one-half pounds of hard Duchess pears. For this quantity make a syrup of two and one-ralf pounds of sugar, one-half pint of vinegar and one-han of a cup of water. more water and less vinegar. Add one- third of a cup of stick cinnamon, one tablespoon of cloves and boil slowly for one-half hour. Press a couple of cloves in each jear and cook in the syrup un- til tender. the syrup and fill jars to overflowing. Adjust_rubbers and covers. peppers, two tablespoons bacon fat, one teaspoon’ grated onion, one cup cooked rice, teaspoon salt, one-quarter cup buttered crumbs. boiling water and drain; cook chopped pepper with onion in the Lacon fat for five minutes; salt; place in a baking dish or in individual ramekins and bake in a moderate oven half an hour. pound sugar, one-fourth pound large raisine, one-half stick cinnamon, three oranges, one-half pound figs, cut fine, three cloves, one lemon. raisins and figs fine and put in earthen bowl. syrup, and let stand until cold. move cianamon and cloves, add to sy- rup and other fruit the orange and lemon, then freeze. Corner, your inquirer what I have found it and how I use it. around the tenderloin of cattle and can be purcrased from your butcher. pay ten cents per pound.) using it to lower the high cost of liv- out the same as leaf lard, clarifying it with slices of a potato, mix one pound of lard with this heated mixture and get a fine pail of shortening -at half thing that leaf lard is called for and have excellent results. been real .busy canning, drying, etc, always with suggestions of saving money and paper I 1ooked in until I Daughter's eake recipes Aug. 18th, and now I feel real saving. a cake and then has to make two cakes Eges 50 cents a dozen, bulter 50 cubts a pound, milk 10 cents a quart! folks can’t eat Gold and Silver cakes. Two eggs_and a cup of butter in Mo- of ‘wear thea “One great thing about being rich,” The wealthy can afford to wear any old rags and they will be respected. Their ‘shabbiness is regarded as. a ut the poor of the realm. He can’t ‘put anything across if he looks as though he had passed the night in an alley . “At the present time I am. selling an invaluable work entitled ‘Nine Thousand Ways to Get Rich,’ and am doing a profitable business. Now, I look as though I had followed one of My rainment is fault- that it isn’'t paid i 5 less and the fact A ‘man who lives at a fam- ily boarding house year after vear hasn’t much conscience left. My hat The plate glass gem in my necktie might deceive an Taking me all’in all, my dear Mrs. Jiggers, I look like a man “The result is that I sell my book where agents who depend upon ster- ling worth rather than a gaudy ap- pearance are cast into outer dark- ness. “This morning I called upon a ven- Mrs. Curfew. opened the door to me she But she that expression softened . when been paying for it ever since. “When anybody is a sufficlently easy mark to buy this encyclopedia ail the agents in the country get wise to the fact that they will travel long dis- tances to unlqgad upon him or her such gold bricks as they may be dealing in. Mrs. Curfew was bulletined all ovep the coyntry as an easy mark, and so for many years she has been pur- sued by agents, and she keeps a va- riety of weapons behind her front door, and her husband usually is near by with & loaded shotgun. He has been arrested several times for assaulting agents who were selling washing ma- chines and egg beaters and_ such things, and Mrs. Curfew is tfreaten- ed wih a suit for damages for pour- ing boiling water on a gentleman who was vending orfental rugs. “According to Mrs. Curfew, she can distinguish an agent a block away. This is because agents don't have their clothes pressed often enough. They neglect to groom their teeth and they smoke corncob pipes instead of Cuban cigars. They et thelr whiskers obscure the landscape. “But with all her experience and rare acumen, Mrs. Curfew couldn’t de- cide when I stood before her wheth- er I was an agent or the minister plenipotentiary of some foreign pow- er. Sq she invited me into the house and before I left she bought the “Nine Thousand Ways’' and I hope she won't .go broke following them, for she seemed a good, motherly wo- man. “So, you see, Mrs. Jiggers, that fine feathers don’t make. fine birds, and a stitch in time saves nine, and it's a long" lane that knows no turning. Therefore, 1 will trouble vou for the gooseberry jam.”—Chicago News. — e bandages ready and in a convenient place? Some day take an hour or so and take all old pieces of white cloth you- have, tear or cut into strips of.a convenient width, ong can have several different widths, roll each piece sep- arately znd-place in a box. They will be handy for cut fingers, etc, also a few narrow strips may be kept in a box in vour -pantry to place around berry pies, and so prevent the juice I fully agree with Dom Pedro about Enjoyed The Little Spinster’s letter on Central Park. Dces it not remind us of the fact “God made the countr v SEASONAL RECIPES. Dear Social Corner Sisters: The following recipes may be a delight to some of you: Pear Honey—Pare and cut the fruit To each pound of the prepared fruit allow the grated rind of one lemon. Add lemor rind to pears and cook quickly until water cups of sugar and the juice of two lemons. Cook all together rapidly un- SOCIAL CORNER TENT The Social Corner tent of The Builetin will be pitched at the Ground during the fair, and all the Social Corner writers will find it a quiet place to rest. Al writers in attendance are eight yolks of eggs, three.fourths cup of butter and one of milk when it takes two large cups for ore egy and a cup of milk and two eggs, two cups of mo- lasses, two of butter and milk—equal to six cups—for three and one-half cups of flour. I take a back seat. My sakes! That Sister certainly is in luck. Her family ean’t know much of hard times and high prices Spiced Green Grapes—Did you ever make spiced green grapes with walnut meats cwopped fine and cooked in the sauce? Tie the spice in a bag and cook the sauce slow. Cut out the seeds before vou cook - the grapes. Make as sweet as you like. I have grape juice made a year ago just as sweet as when I put it in the bottle. I put the grapes, blackberries, elderber- ries or cnerries in a two-quar: jar and shake in all the sugar it will lbld and let the juice come out. Keep the jar covered. As the juice comes out I turn it off and seal the bottle. Keep dark and cool. " ETTA PARBER. THROWING AWAY THE STONES. Dear Socia! Corner Sisters: Good morning, Dear Sisters! Yes, I know it is morning, for I don’t believe one of thing is really needful, will it add or distract from home comfort and home sanitation? If it will not interfere with cither of these prime essentials throw out vour stones with a will! Let your neighbors. keep carrying theirs if they desire to, but Social Corner Sisters, let us see what rocks in the pile can be_eliminated, Katydid: DId you cver recelve my ietters? DRESSMAKER. JELLY THAW JELLS. Dear - Sisters of ‘the- Social Corner: I can’t give vou an absolute rule to determine the jellvipg stage, a point, as the time requerglzo reach it varies, much depends on its quality, ripeness and kind of fruit, used and also on the amount of water left in the juice. As soon as it is done remove imme- diately from the fire, fill into ster- ilized jelly glasses, rinse with hot wa- ter and stand aside until cool. Let it stand 36 hours before covering with paraffiin; store in a cool closet. I always use green grapes, or those beginning to ripen. ‘Wild grapes make a jelly of delicious flavor. My mother always used wild grapes, to serve with goose or duck. Cultivated grapes, if fully ripe, are deficient in pectic acid; and as I have said, unless cooked with apples or plums, make a syrup, not jelly Apples are very rich in pectose, and the jelly “comes” very quickly. Choose tart, well flavored apples.. I am mak- ing apple jelly today. Wash, remove the stems and blossom ends, and then cut into one-quarters or one-cighths without peeling them or removing the cores (the apple core has quite a littie pectic acid). Be careful in extracting the appie juice not to squeeze the pulp hard as it comes through easily and makes a rough unattractive jell. hag that will-aildw the juice to merely arip is preferable and vou can make delicious apple butter or jam with the pulp; now put on, beil the juica 20 minutes before adding sugar; then fol- :_or‘v the general directions for making jell. Orange or a very little lemon can be added to some of the jelly to impart a pleasing variety, and a small quan- tity can be flavored with vanilla ex- tract just before it is poured in the glasses. = 4 1 put rose geranium in mine. Last vear I foupd just a small piece was all that wae necessary, for the flavcr of tho rose geranium A fresh mint is deiicious; only a small amount is required. I placed mine in the bottom of the glass and poured jelly on it If you wigh you can make your jel- es in_ the winter. Make your fruit juices for jelly and put it in sterilized bottles for the winter and make it at vour convenience. .You can determine how much sugar to be used, then by putting a spoonful of juice in a glass. and add to it one spoon of 95 per cent. grain alecohol, mixed by shaking glass gentl pour slowly from the gla noting how the peetic acid is precipi- tated. . ™ - BTHEL DOMESTIC HINTS. Dear Social Corner Sisters: When stewing meat always cover it with Dboiling water. This males the meat more tender and far more *hourishing. To keep cheese from becoming mouldy, wrap it in cloth which has been drenched in vinegar. : welcome. SOCIAL CORNER EDITOR. Y til thick, stirring frequently. Turn Sweet Pickled Pears—Pare three and If vinegar is very sour, take Put pears in jars, reduce Stuffed Green Peppers—Six green onc-half cup tomatoes, one-half Cut off one inch of the tops of pep- and chop the tops; remove seeds veins from peppers, scald with add rice, tomatoes and fill peppers, cover with crumbs, Fruit Sherbet—One pint water, one Boil water and sugar to syrup. Cut the boiling Re- Pour over these Best wishes to all. RUTH. WHAT IS C@eD FAT? Dear Social Corner Editor: Noticing he inqiiry in last Saturday’s Social “What 8 cod fat?” I'll tell It is a sort of suet taken from a Many are ng. T usually purchase four pounds, run t through the meat grinder and try it he cost of lard. . 0 I use jt for pie crusts and every- MAR TY. SPICED GRAPES. Dear Sotial Corner Sisters: T have preserving, ood in every ead Farmer's The Farmer’'s hens must lay better han mine when she uses eight eggs in 0 save the other part of the eggs. My end one of sugar can thicken Where those fashionable ainrers have She might neglect her person, her.chil- dren, ed_in wielding her broom!"” jsn’t. Isn't the leaving undone some pet task what causes much of our worry. Why not humor ourselves a little, if it gan bring us peace of mind? go. dishes in hot water and letting them drain, but 1 always thought it a shift- less piece of business. taught to wash dishes, rinse, wipe with | Mash dish cloth and then with dish towel; then wire with another towel to pol- ish; but why not wash them thorough- ly witk hot soapy water, pigde them [Suspend in the toma‘ces a Hannel bag in a mice drainer, set in all but the silver; and wipe the ‘cook- ing things. the back of the stove o dry and pour |level tablespoon cinnamon, 1 level boiling water over the dishes and let | blespoon ungroéund alls, them dry?. This 1s a ltono\ rolled | blespoon cloves, al you could resist a peep at the Social Corner though your dishes and baking are awaiting your attention. I can't blame you, I do the samz thing my- self, and some way the Saturday's work seems lishter and every task accom- plished more easily after my glimpse at_the focial Corner. 2 . Since reading Dressmaker’s letter of last week, I've been trying to throw away some of the stones on my load, and I really have a few. Now I'm tug- ging at a great big one, the stone call- ed “Unnecessary Worry.” Next time I'll send some recipes for eggless cakes which I find very good, especially when eggs are 60 cents a dozen, and ten in the family who like cake! JUST MOTHER. A CHAT FROM AUNTY NO. 1. Dear Social Corner Sisters: I realize it has been quite a while sirce. I have written to Tte Corner. I do wish to thank .all who remembered my birth- day wit! cards. There were 21 in all, but space forbids my mentioning their names. 1 thank all for their kind thoughts of me. 5 I feel like shaking hands with Aunt Mary, as her letter expresses my thoughts exactly. There iz so much said about housewives wasting in the kitchen. I would ‘like to take a peek in the kitchens of the homes of some Of those writers of such pieces; also, been served. A good many of these dinrers might be omitted, thereby feeding several families on the cost of one dinner.’ Crimscn Rambler: Congratulations on receiving first prize. So much for an invitation to Hodgson camp. Auf Wiederschen: Welcome to our Corner. I have enjoyed your presence at our gatherings a few times. Re- member the last one? The dresa came out all right—no stains left ‘With best wishes to all. AUNTY NO. 1. WHAT MAKES YOUR WORK HARD? Dear ‘Social Corner Sisters: An old lady, wise with years and understand- | ing, vsed frequently to declare, “Every housekeeper _haS her hobby, her par- ticular bit of work that must be done, or she suffers. Why! Even the laz- jest woman I ever knew,” she said, “was eternally sweeping her goors! her cooking, everythinz that needed her attention; but-she persist- When we come to think about it, that true of everyvone of us? Dishwashing is the latest thing to T have read about rinsing your I had been a baking pan, ‘When rinsed set them on WAy . Through the summer I set myv table ¥ Vinegar- in washing-up water re- moves grease. brigltens china, and is 2 good disinfectant. Place in_a bottle of dried-up glue, vinegar will moisten and make It li- quid again. There are many ways of cleaning knives, but few of them remove every stain from the blades If vou sprinkle a little bicarbonate of soda on a cork - gallon of boiling water mixed with two tablespoons of soda and a teaspoon of ammonia. This will dissolve all greasy matter on both sink and pipe. After first removing the cork of a bottle from glue do not use it again, but ih its place insert the stump of an old candle. It will never exasper- ate you by sticking and the glue can- not spill, The jirritating smell of ofl lamps can be ovércome to a great degree by rub- bing the reservoir every day with a rag molstened with turpentine, follow- ed by a brisk polishing with a soft dry cloth. When boiling greasy goups have the heat at one side of the saucepan. The greasy scum.will then be thrown to one side and can be easily removed. The white of an egg when used in- stead of water for mixing mustard poultices prevents the skin from blis- tering. There is nothing better than ammo- nia and water for removing grease spots from a carpet. o To test butter, take a small plece in a spoon and hold it over a gas flame. If good and pure it will boil quietly, and there will be many little bubbles while it is. doing so. ~If adulterated there will be much sputtering. SOCKANOSSET. % COFFEE CAKE Dear Social Corner Sisters:—Again I am pleaced to geet you. Dusty Miller: _There is slways room for one more. You are welcome. . Did you try chick-feed for your chicks? - I used it and had good luck. J. L. P. Your don'ts for babies were good. Just my mind. I cut it out for my scrap_book. Olga: T like your letters and wish T knew where ycu live. ‘Coffeq Cake—Sponge at night: one cip warm milk, one-half compressed veast cake, dissolved In one-fourth cup jukewarm water, two cups flour. In the morning add one-fourth cup but- ter, one-half cup Sugar, two egss, a little ealt, one and one-half cups.flour, making a soft dough: let rise till night, sprinkle with sugar and cinna- mon, bake about twenty-five minutes in moderate oven. It will scorch it too hot. 0 KATYDID. B0 YOU KNOW—1? Dear Social Corner Sisters:—I was very pleased to meet so many of the Knickeriockers at Katrina's lovely home. Watrina do you like tongs? Do the Sisters know . that swood ashes tied up in a cloth and.soaked in bolling hot water, are the .best thing to stop a runround on the fin- zer. Soak the finger In the wates when it is hot. Only don't keep il there long enough to burn the fin- ger. DUTCHY. PRISCILLA’S PICNIC, Dear Social Corner Editor: T should like to become one of the one hundred others to send a vote of thanks to Priscilla for the very pleasant time we had at her home at the Social Corner picnic Wednesday, Aug. 29th, also 4o The Bulletin company for the delicious ice_cream. Not alone was the sumptuous din- ner served; the programi of song and recitation, including the omginal poem by Great Grandma. The irue spirit of genuire social hospitality predomi- nated. Long may the Soclal Corner live and may the cheering =pirit it has al- ready attained never die out. JIM. Yantle. Publicity CONNECTICUT STATE Bureau COUNCIL OF DEFENSE Committee of Food Supply TOMATOES, The following information is given out by the committee of food supply of the stats council of defense in regard to_tomatoes: There 1s probably no succulent vege- table which may be served in so many different ways as tomatoes, and if the housewife has a good supply put up for winter use she may congratulate herself, far she has a means of making palatable the cheaper cuts and left overs of meat and fish. She has also a foundation for soups and salads and she may use them as a vegetablesor in combination with other vegetables in scallopel dishes. ~There are almost endless ways of using tomatoes. To make them even more desirable from the housewife’s point of view they are liked in some one way at least by all memters of the family, and their acid and mineral properties make them a healthful food. They zre easily and successfully canned, salted and pickled; may be used ripe and green; and at certain seasons are usually inexpensive. The following are a few reliable recipes: Canned (by Cold Pack Method). Tomatoes: Scald 1 1-2 minutes or until skins looosen. Cold dip. Re- move stems and cores. Fack whole directly into pans or hot jars. Fill spaces with crushed tomatoes or strained tomato juice. Add no water. Add level teaspoon salt per quart. Put rubbers and caps of jars into po- sition, not tight. Seal tin cans cam- pletely. Sterilize in hot water bath-| 22 minutes. Tomato Paste. One quart thick strained tomato pulp, 1 slice onion, 4 tablespoons chop- ped sweet red pepper or 1 teaspoon paprika, 1-2 teaspoon salt, 1 teaspoon sugar, 1 tablespoon mixed spices. Cook spices tied in a bag with to- mato pulp in a pan over boiling. water for about three hours or until paste is thick enough to hold the shape of spoon when tested by dipping out a spoonfu’. Pack while hot in jars as for canning by cold pack method and process hot water bath for 15 minutes. 5 Bordeaux Sauce. Two gallons of cabbage, 1 gallon of green tomatoes, measured after chop- ping, 1 dozen white onions, 6 sweet red peppers, 1 ounce whole allspice, 1 ounce cloves, 1-4 pound mustard seed, 1 ounce celery seed, 1 3-i pounds su- gar. Tomato Catchup. Take one peck of red, ripe tomatoes, clean them, put them in = preserving kettle and cook until thoroughly done. them through a fine strainer to remove the seeds and skins. Add to this 8 level tablespoons of salt and 1 level tallespoon Of cayenne pepper. quart of vinegar and continue boiling until a teaspoonful placed in a_saucer will not give off any water. Remove the bag containing the spices, put _the catchup in jars or bottles and seai or cork while hot. If parafiin is conven- ient, melt a small qrantity in a sauce- pan, invert the bottls of catchup and dip the cork and upper part of the bottle neck in it. The paraffin will help to keep out mold pores. Green Tomato Pickle. Wash and sslice without peeling 1 peck of green tomatoes. Put these into a wide mouthed jar in layers, sprink- ling each layer well with ealt. Let stand.over night. - In the morning drain off all the liquid. Prepare some spiced vinegar by tak- ing 1 quart of vinegar, putting it into a saucepan and suspending in it a bag containing 1 level tablespoon of whole cloves, 1 level tablespoon of whole all- spice and 1 level tablespoon of stick cinnamou. Bring to a boil and boil one-half tour. Chop up 24 medium sized onions and 6 builnose peppers. In a 'arge porceélain kettle place s layer of the sliced tomatoe: then & layer of onions. Sprinkle with black pepper and add some of the chopped red peppers. Pour over this some of the spiced vinegar and continue this until all the material is used up. Press the mixtuvre down and cover with vin- egar. Ccok until tender ctut not too soft. Empty into a jar and cover well, This will not spoil if ket in a cool place. A cup of brown sugar added to thi3 will make a sweet tomato .pickle, Chili Sauce. - Scald und peel 24 ripe tomatoes chop these up with 2 red bullnose pep- pers, 2 greén bulnose peppers and 3 large onions. Put .nto an enameled saucepan and add 4 cups of vinegar, 1 1-2 cups brown sugar, 2 level table- spoons salt, 2 lever tabiespoons whole allspice, 2 level teaspdons whole cloves, 2 level teaspoons cinnamon, 2 level teaspoons ground ginger, 2 level tea- spoons ground nutmes, Bring to. a boll. stirring frequently to prevent scorching, and boil until the sauc: beginsg to thicken. The on: ions will then be done. This should not taks over an hour. Remove the vessel from thé stove, put the sauce into jars and seal while hot. This will keep'in a wide mouthed bottle if it is well corked-and dipped in paraffiz, We ar-~ indebted to Mrs. P. H. Smith, Falls Church, Va., fe- this recipe. Tomato Mincemeat. Slice up a quantity of green tomatoes and sprinkle well with salt. Put into a bag and hang up to drip all night. The salt which is left on the tomatoes will not reed washinz off. In the morx- ing take equal weights of sugar and tomatoes and cook until ta® tomatoes are thoroughly done. To 7 pounds of the mixture of tomatoes and sugar add containing:, Two level tablespouns of black pep- per; 6 level tablespoons mustard?l a- pice, 1 level ta- Boi] as.rapidly as possible until the catchup begins to thicken: than ada 1 3 pounds of ecedless raisins, with mace and cinnamon to suit the taste. . Cook a. short time after adding the season- ing and put into jars. This will keep without being sealed and will make delicious ples, which manv consider as good as (hq:e from ordinary minece- maat.