Norwich bulletin. [volume] (Norwich, Conn.) 1895-2011, 1910-10-29

(there SHOULD be enough to make ONE
and one half pints). let soak until soft;
add the chopped meat, one whole egg
and the un'beaten yolks of two, two
tablespoonfuls of poultry seasoning,
pepper and salt to taste beat until
light. If the dressing should seem too
moist add little cracker meal--st
moderately soft dressing ought to be
the result for the amount given in
this recipe. II
Centennial Square Cranberry Jelly:
Wash two quarts of berries and put
in double boiler with half a pint of
water, let cook for about two hours or
until soft, then press through a jelly
bag. If desired clearer press through
flannel; to every pint of juice add
pound of sugar: cook juice for 90
minutes boiling slowly. then add sugar
and boil till drop will stand on paper
without spreading; then pour in jelly
glasses. Do this when berries are
cheap and you can have your jelly for
the winter
Sea Foam Rolls: Scald pint of
milk (SweeO, add one tablespoonful or
sugar; add sone teaspoonful of salt,
butter size of egg; when luke
warm add one-half yeast cake (com-
pressedD, dissolved in little water
(warm) three cups of flour, beat and
set to rise three hours; then add flour
to knead, let rise again and then shape
with butter and fold over; let rise until
very light and bake 80 minutes.
Mince Meat: Five cups of chopped
cooked beef: " cups of chopped suet:
~ cups of chopped apple: cups of
cider: u cup of vinegar; cup of mo-
lasses; cups of sugar: three quarters
of a pound of finely chopped citron ::
21a cups of raisins; salt: juice of two
! lemons; juice of two oranges; | table
| spoonful of mace; two tablespoonful
| each of cinnamon Glove. aIlspice.
! nutmegs grated; 2 tablespoonfuls of
! lemon extract: l teaspoonful of almond
extract: IL cups of brandy; 3 cups of
liquor in which beef was cooked: mix
ingredients in order given except
brandy and let simmer 11% hours, then
! add brandy and shaVings from the
rind of lemon and oranges. You will
be sure to have success if Won follow
/ rule as it is reliable, tried and true.
/ Pumpkin Pie: Two cups of sifted
pumpkins: l cup of sugar; / table,
spoonful of molasses: | tablespoonful
of cornstarch: / egg or two if desired;
/ cun of boiling milk. If you like gin
ger put in a shake. but be sure to add
a teaSpoOnful of lemon extract. This
/ makes one pie and has been pro
| nounced fine.
| Plum Pudding: One-t third cup of
| suet: y pound of figs chopped fine;
/ 21% cups of stale bread crumbs; q
cup of milk; cup of brown sugar;
teaspoonful of salt; q nutmeg. grated
1@ cup of English walnut meats
! chopped fine; Il cup of raisins seeded
and cut in pieces; . tablespoonfuls OF
/ -four: eggs; .. teasnOonfuls OF hall
ing powder Chop suet and work with
hands until creamy, then add figs;
soak bread in milk: add eggs we'll
beaten; sugar. salt and spices combine
mixture; add nut meats raisins
dredged with -four: sprin<led ovel
baking powder and beat thoroughly
turn into buttered mold. steam three
hours and serve with hard or yellow
sauce.
Hard Sauce: One-half cup of but
ter; 1,1s cups of powdered sugar
creamed together: then add table
spoonful of hot milk. 1 Y teaspoonfuls
of lemon, / teaspoonful of vanilla
when nice and creamy pile lightly il
a dish and put on ice until wanted
yellow Sauce: Two eggs; l cup OF
sugar (white) ! teaspoonful of va
nilla; or half q teaspoonful of vanilla
and one of brandy beat eggs very
light; add sugar. gradually and con.
tinue beating, then flavor
MRS. w. H. P
Mass