davidaulloa/AmericanStories huggingface dataset:
Norwich bulletin., 1910-11-12

How to roast a pig-The pig should
not he more than three or four weeks
old wash we'll with cold water. wipe
dry and rub a tablespoonful of salt on
the inside.
Make stuffing of s pints of bread
crumbs ? teasDoonsfuI salt. IL tea
spoonful pepper, tablespoonful
powdered sa~e. 2 tablespoonsful but
ter, l chopped onion.
Mix all togeather first rubbing your
butter into the bread crumbs, then add
seasoning Fill the body with this
s.uffng. Press the fore feet forward
and the hind feet backward. and
slSewer them into position. Force the
mouth open and place a small block OF
wood between the teeth. To keep the
ears frcm burning butter , sheets of
rape~ ann ~in about Their: sp~inkie
the pig with salt; rub it all over with
soft butter and dredge with -four.
Then place it in the wasting pan and
cook 3 1-2 or 4 hru~s. hsstire every "
or 20 minutes with butter. Remove the
paper from the ears during the last
half hour. When ready TO serve. re-
move the block from the mouth. insert
ing red apple. Place on dish with
parsley all around.
GRAVY for pig-Brown the pan in
which the pig was roasted. add to II
tabl espoonsful of -four. and brown
again: add pint of boiling water.
Let it boil up once, add salt and
pepper to taste
Take from the fire and serve in a
boat.
Mashed potatoes-Pare the potatoes
ard boil Mash them well: add
TABLESPOONFUL butter, / tablespoonful
salt, IL teaspoonful pepper. enough
hot milk to moisten. Beat we'll with
a fork until light and creamy.
Mashed turnips-PeeI the turnips,
cut them in slices. let stand in cold
water for IL an hour, then place
them in sauce ram pour over them
boiling water and boil until tender.
generally about As minutes; drain we'll
and mash in the stew-pan: let stand
on the back of the stove about 10 min
utes uncovered to dry well, stirring
them frequently. Season with butter,
pepper, ard salt. Turnips require more
pepper than almost anyother vegetable.
Boiled onions-In peeling them re-
move all the green leaves. boil for
hour in sailed water II ITO w"'er is
changed after the first Is minutes
boiling the vegetable will be more deli
cate i'm flavor: when done drain Wen,
place in dish and pour over them a
cream sauce.
Cream hate crrnfnl milk.
! tablespoonful butter, salt and pepper
Heat the butter in stew pan. add the
-four stirring constantly Until smooth,
gradually add the milk. when the sauce
is Of a creamy consistency. season with
salt and pepper, pour over the onions.
Cost of dinner
Market price-Fifteen pounds pig. at
Is cents, S2.25: potatoes with season
ing. 10: turnios with seasoning, .05;
fried apples. 10: horse radish, 10:
boiled onions with sauce .10 fruit
cake .35-Totaa eest, s3.05.
{ Dinner for family of five.
JANE z.
Norwich bulletin., 1910-11-12
A Valuable Suggestion.

Editor Social Cor nert Have any of
the holsekeepers . no have sent such
tempting and ecoa omical recipes, and
such useful sugge4 5tions to the Social
corner ever foug d the value of a
cffalr near the 7itchen table, or a
stool near the sing =
Not one win j eny weary moments
or aching backs.
Just have yog stool ready and
Then the time : 2om es TO tflinly slice
potatoes, for i'm lance, for a dish OF
escahoped potar| yes-T defy anyone to
prepare them toa the oven for q family
OF four or five in less than half an
nour draw ys ur stosl to the shelf
beside the sink and let the half hour
be spent sittis instead of standing,
ana promise that you will be some
what rested trom the steps of the
morning, inst adj of tired from l,re-
paratlon Of thu vegetable.
DO you all . now how good and ap-
pStlz3ng escau oped potatoes are on q
cold winter q ay. and what a change
from the reea ilation boiled, baked, and
Slice lag YER of potatoes into a
buttered bog sing dish. sprinkle over
TINS nnei% 90 topped onions salt pepper
da,bs OF butt er and q little flour slice
another ia y er of potatoes, season as
peLofe ana repeat this until the dish
IS run Pot n a cupful of milk over all
ana bake I ne and one half hours
it IS W9i ! to sit for every possible
hlt or ktfs lien work. Not Z bad idea
II you has e room to place a rocking
chaH oesE de a sunny window and sit
there Wiz le Deeling YOUR apples for
apple san &c. or Smelling beans or peas
Ana II Z. our Kitchen still has spare
room. nEve an old couch placed there
Wnere EfDu can occasionally relax for
ttVe or Ten minutes. II is not Iaziness
but tnItf it. for YOU are storing up
strength and energy ae the busy lit
tie sqUB rel stores M his nuts for win
ter us b
NorE ich DERORAr1
Norwich bulletin., 1910-11-12
A Plain. Wholesome Dinner.

Editor Social Corner; May I enter
the Corner" with few suggestions?
think with, the prevailing hard times
and the high price Of all provisions.
that the many Simple Menus given in
The Corner will be much more ap-
preciated than the more Ella horate
ones. Let more of us spend the day
as it is intended we should in Thanks
giving and prayer.
Invite our absent ores home. rro-
vide a good plain dinner, not one that
Is going to take our entire day to
prepare. and then be too exhausted to
enjoy either dinner or friends.
The following is to be my dinner.
Thursday November cath 1910.
Tomato soup
Roast beef. cranberry sauce
Mashed potatoes Mashed turnips
Boiled onions Celery
Bread. Coffee, Pickles
Pumpkin pie
I will not quote prices as that Will
vary in quantity and quality selected.
AUNT MALINDA.
Norwich bulletin., 1910-11-12
Kitchen HELPS,

Dear Sisters of the Social Corner:
We all enjoy the welcome RAIN
it means so much for health and com
fort What an assurance of God
care are full springs and wells and
running streams. from which we may
supply our daily needs
70 make a Golden Pyramid place
potatoes which have been mashed and
well seasoned upon plate and make
into pyra n1idal shape with butter
ed knife, and cover the outside light
" with a beaten egg. sift over this fine
bread crumbs and bake in the oven
to a fine brown.
Rroned sardines are most palatabls
dish Open a box of large sardines
and drain them of the Oil Slice bread
very thin and toast to a light brown
and spread with a mixture of butte~
ard anc:hovy paste and place On bsc
of stove to keep hot. Remove skin OF
sarlines. lay them on a fine wire broil-
er and broil over clean fire until
Ieht}vcolored and arrange on toast
the crust Of which has been cut off
Garnisll with parsley and cut lemons
ana send to the table at once.
Stuffed baked apples-Core large
red Baldwin apples and fill with a
forcemeat made of half a cupfu Of
stale bread crumbs. half cupful II
cold roast beef run through chopper:
and teaspoonful melted butter, nan IL
teaspoonful onion juice. or not. as
suits ia ste, Il quarter teaspoonful OF
celery salt half poonful of salt.
tablespoonful OF chopped parsley. It
dash or two of pepper mix We'll to-
esther press into the apples and bake
Ia tins from half to tnres- quarters OF
an hour These are Tor morning ~
sveTlins meal OF may be SERVED Win
dinner.
1t is great help To woman u
pare such things the day before, ana
have them on hand especially women
who have to get brea lxrast by lamp
light
wish 50 thank th~ Bulletin for
package Of souvenir pnsed oa rdH
Mo%eup eAM M
Norwich bulletin., 1910-11-12
THE TOLLS THAT MAKE PRODUCE DEAR

they belong and where you know wfaf re
they are. You can't take the risks or
their jumping into the corn and SIR
feiting themselves or into the orclai trd
and choking themselves. And the eX-
ira green Of the meadows and pastu res
we'll why shouldn't they be gre en-
II the dairyman saves all his maIhure,
liquid and solid. he is able to prE on
his fields about eleven tons a yefu OF
valuable fertilizer from each r. Itch
ought TO keep good many a cres
mighty green. But just where tfoes
the profit come in of raising big grass
crops and having lush green pas TIRES,
merely to turn them into more 1nR1k to
sell at loss? The dairyman isn't
selling his hay and renting his pas ture.
He's feeding both to his stock to make
milk from. If the milk they make
sells for less than it costs, how II the
name of the arithmetic are you 4 DING
to figure any profit for him? oud
have to go into the higher matheio atics
to do it--into comic sections and in
tegral calculus. where YOU imagine q
dividend and guess at Civisor, and
compute the quotient by logarithlns.
1t often happens that man with
one cow, feeding her himself partly
on farm and garden waste, carl ha. for
her in his odd minutes. and l1sfnft him
self the milk and cream and b Ater
fancy prices for. is able to figure q big
profit from bossy. Likewise, the man
with half a dozen hens. fed on I'D tchen
slops and table scraps and home 4 rown
grain and the like. with close per sonaI
care of each individual cacklef, can
often get his eggs much cheaper than
he could buy them. But, when he comes
to increase his stock TO a thousaI h / lhens
or his one COW to a herd of fca -ty or
fifty. he generally discover that
- ~
once had a neighbor who made
S1.97 2-3 per year, per hen. from his
nine Lee'porns. He promptly figured
that if he had 81 thousand L ~ ghorns
instead of nine he would max F. a net
profit each year of $1.976.66. lie got
the thousand hens, and spent Tile next
two years borrowing money ito make
his books balance.
The only cure for the existing con-
dition of things is to get prod ucAr anil
consumer closer together It 3 to do
that that I've given up genef al farm
ing and taken to trucking. can sell
my sweet corn and my cabt "a gss and
my celery and my peas and III ny aspar-
ag7Is, etc, directly to the con SLrner for
less than he can buy similaet goods in
the city markets. At the sa m e time, ]
get for my corn ana cabba,Et s and so
on almost twice what I could sell them
for, in quantity. to the big tealers in
those same markets. On my tile route
I made almost twice as much from my
truck as I could if I had to sell it to
some one else to sell again. My Gus
toners, at the same time, get more
for their money than their could get
any other way. We're bot b. better off
because we have 'tgot arether., At
present only n few OF us dan do this
particular thing, and only In a small
way at the best. What q e)ducers and
consumers should both q qht for is a
chance to do this sort of fling in big
way--a chance open to IN producers,
everywhere.
THFi FARMER
Norwich bulletin., 1910-11-12

Edt or Social Corner: A success
full Thanksgiving dinner is one where
Variety and plenty reign; but not
proc gaIity. The sight of too many
Things on the table which cannot posi-
bly, be eaten, distqaets our pleasure
fro al the main dish
As we hope to eat again. it is well
to be sparing enough of the yfands
at dinner, to welcome some light. cool
il NJ refresh1nent, such as fruit or geIa-
ble, in the evening.
Appetite for the dinner should be
s5hetted by a tramp or game in the
cdld air, or in aiding the cook, who.
Enough confined in \ hot Kitchen is
Ia willing sacrifice conscious of being
the Idol Cnot idleJ or the day
The expense Of the turkey has led
1 To q substitution Of ether fowl or
meat at times E1I ! plead tor al :
| time -n0nored turkey Nothing in tts
| place, SO rningles with our sent1nn ent
| of The day (Historfcal associations,
l think should be cherfshed0
| With what delight the children see
! his proud form brought to the table,
| How they liuger near the kitchen tn
| get peep II him,
Other meat may taste as deIbcio,>s.
Norwich bulletin., 1910-11-12
Welded AT MiDDLETOWN.
Miss Griffin Becomes the Bride of John
j. O'DonneiI

The marriage of Catherine. daugh-
ter of Mr.. and Mrs. Michael Griffin,
and John J. ODonneiI took place at
st. Johns church. Middle town Wed
nesday morning al o't:l.scK in the
presence Of & large nttfiILs4s Or friends
Fhe Ceremony was 4etfeTllled by
Few. DE Donovan The rsctor The
bridesmaid was Miss Theresa Dough
erty, Of Westerly, f. /, q. cousin Of the
groom, and the besr MAS was Patrick
GrifTin a brother Of they bride
Norwich bulletin., 1910-11-12
SOCIAL C0RNlER
AGREES With r Moses.p

Edrtor Social Corner I agree with
Moses" when he SAYS right Thoughts
flavor a FEAST No matter how
simple our dinner rnay,f 5e. if those who
partake of it eat to u We, rather than
llNe 70 eat, and thlnS how many peo-
pie there are IN the world perha ps
more deserving than ' is and still have
very little. our neg rts should swell
with gratitude and ; hanJxfulness. and
that from cur fuIines IS we co71Id each
spare little for 3 lose less favored
ones. NJ A T.
Norwich bulletin., 1910-11-12

MEN L
Lobster soup
Roast turkey, oyster dressing
ranbcrry sauce
Mashed potatoes Turuips
Boiled onions Chicken pie
/ Celery olives
Plum pudding. hard sauce
pumpkin pie Mince pie
cheese Fruit
Coffee
Lobster soup-Cut a lobster wei 9Th =
ing about four pounds in small pieces,
place in bowl six soda crackers rolled
fine, one cup Of butter, salt. and a
very little cayenne pepper mix all
we'll together Beat three pints of
milk and one pint of water: stir in the
mixture. boil two or three minutes, then
add to the cut lobster and boil at once.
Oyster dressing-One quart of bread
crumbs, add two stalks of celery
chopped fine, one pound of melted but
ter, salt and pepper to taste. add to
this two quarts Of the best oysters
strained from the liquor When oysters
are mixed with the bread add enough
of their liquor to mosten we'll. Fill
the turkey and haste often
Chicken pie-Cut in pieces one large
chicken, boil in water enough to cover
until done, adding when about half done
one tablespoonful of salt Take out the
warm and thicken the liquor with one
tablespoonful each of -four and butter
rubbed together and salt and pepper
to taste. Take one quart of flour two
teaspoons OF baking powder little
salt and one half cup of butter. mix as
for biscuit Line a dish, put in the
chicken, pour over the gravy cover
with crust, spread butter over the top
and bake for one half hour in a good
quick oven.
Cook the cranberry sauce potatoes,
turnips and onions in the usual way.
Plum pu6ding-Two cups of raisins.
two cups of currants, two cups of salt,
one half cup of almonds, blanched,
two cups of -four two cups of grated
bread one half cup of citron. orange
and lemon peels, eight eggs. 1 cup of
sugar. one half cup of cream, one gill
each of wine and brandy large pinch
of salt, one tablespoonful of extract
nutmeg one teaspooT1ful of baking
powder. Put in large bowl raisins and
currants, seeded and wa shed. Suet
chopped very fine almonds cut fine,
citron, orange and lemon peel chopped
fine Then sugar. wine, brandy and
cream. last OF all add our sifted with
baking powder. Mix all well together
and put in large well butteTed mold
set in saucepan with boiling water to
reach half way up the sides Of the
mold, steam this five hours, when done
turn out on dish carefully.
Hard sauce Beat che cup of sugar
and one half cup of butter to a white
cream, add the whites of two eggs and
beat few minutes longer. add a table
spoon Of brandy and one teaspoon VI
extract nutmeg, put on ice until ready
for il.
Willimantic COUSIN MAUDE.
Norwich bulletin., 1910-11-12

but what we may have ordinarily is
not sacred to the day. Better cut off
the dessert, or some of the multitude
nous preserves and jeilies, than save
on the turkey. One can find small
turkeys, and they will furnish savory
bits for the rest of the week.
1 add two menus.
MENU WITH TURKEY.
Roast turkey with sage dressing,
Giblet gravy
Mashed potatoes
Drowned sweet potatoes
Cranberry sauce
Watermelon Sweet pickle
Brown and white bread
Coffee
Oranges and grapes
Probable cost for a medium family,
$3.50.
For Drowned sweet potatoes-boil.
peel. and divide in halves. Place in a
buttered dish, cover with melted but
ter and sugar, and brown in the oven.
MENU WITHOUT TURKEY
Roast pork with dressing, gravy
Mashed potatoes
Stewed whole onions
era rfberry sauce
Crab apple sweet pickle
Brown and white bread
Coffee
Pumpkin pie Apple pie with neringue
Probable cost, S1.60.
A side dish-Cheese souffe-Tyf1ree
eggs: 1 cup of milk; l cup of cheese.
cut in tiny pieces: 2 tablespoonful
of butter and 1 of -four: / pinch Of
cayenne; I teaspoonful of salt. Rub
together the butter and -four in a
saucepan on the stove. till smooth
add milk and seasoning. Stir con-
stantly and cook three minutes after
it begins to boil. Then add the beaten
yoIks of eggs and the cheese, and re-
move from the stove. When cool add
the whites beaten stiff Pour into a
buttered baking dish and bake %
minutes. Serve as soon as it comes
from the oven.
Nebraska. LOG CABIN.
A Veal Substitute Dinner.
Editor Social Corner: Having read
Of your Thanksgiving competition for
a dinner with or without turkey. I
submit the following. I trust may
help som cone.
Plain soup
Roast veal.
Gravy, Apple sauce
Mashed potatoes Mashed turnips
DESSERT
Custard pudding Sliced bananas
Tea Coffee
Prices as near as possible
Soup. Is; 3 pounds of veal to roast
at 10, As: dressing, 10: gravy, 10;
apple sauce s; potatoes, ); turnips,
5; custard pudding, IL; sliced ba-
nanas, 10: tea or coffee, 5: apples, 5;
nuts. 1N-s1.2S.
Norwich bulletin., 1910-11-12
EVERY WoMAN's OPPORTUNITY.


be ia
wednesday OF the paper
Address,
Norwich bulletin., 1910-11-12
A Thanksgiving Little Pig Dinner.

Roast pig with gravy
Mashed potatoes Mashed turnips
Fried apples Horse radish
Boiled onions with cream sauce
Fruit Cider
Norwich bulletin., 1910-11-12

Thanksgiving Dinner.
Tomato soup
Roast turkey with giblet sauce
Cranberry jelly
Drowned potatoes Creamed cabbage
Celery and apple sauce
Pumpkin pie Home made candy
Sweet cider
Cost of Dinner.
Tomato soup, Is cents: turkey (S
pounds at 80 cents a pound. $2.40;
cranberry jelly. Is; potatoes, TO-;
sa lad, 20: Pumpkin pie 10: home
made candy, Is; cider, .10-Total cost,
S3.45.
If oyster stuffing is desired or chest
nut stuf1ng, 25 cents extra-Totai,
$3.7o.
Tomato soup--Ta<e q quart can of
good tomatoes, 5f1d add to it one pint
Of cold wafer or If you have the
same amount of bsef stock it is
better. add two medium sized potatoes
sliced thin, and CRATE i'll one small
onion. If you have celery at hand,
add cupful Of the green tops chopped
fine. cover and cook for 1-2 an hour.
Strain and press through a fine sieve,
season with salt and pepper to taste
can be served clear or with a little
chopped parsley.
Roast turkey-Select a young turkey
weighing or 9 pounds. SINCE drain,
and wine inside and out. I say wipe,
for Washing destroys the flavor. Truss
the turkey and place in baking pan.
after first rubbing over with melted
butter, then put into d hot oven to
brown quickly. cool the oven and bake
for two hours basting often with
the melted fat in the pan: when IL
done dust with salt and pepper The
meat of poultry is more juicy and
better Favored if stuffing is used.
However, for those who like stuffing, {
think the chestnut sturting' is The best.
She'll blanGn and b0i them tender.
mash season with salt and pepper, and
Ditter. Fer nTsad s-uning spread the
slices with butter. dust with salt and
pepper and chop cosrsely. For oyster
srufang mix rs oysters with the bread.
To brown potatoes-Pare and boil
the potatoes. press them through Il
potato sieve. or mash thoroughly ,
add ia hlespotnfuls Of hot milk. These
proportions are for | quart Of potatoes
Norwich bulletin., 1910-11-12
Worse Than villa,in,s part.

Sara Bernbar3t mas wonderful
hisi rio 1it talent but. she has never
learned he role of elderly lady
Philadelphia Leader
Norwich bulletin., 1910-11-12

Beat thoroughly until the mixture is
ligalt and white Put into a baking
dish, brush the top over with a little
milk or beaten egg and bake in a hot
oven until golden brown. Serve in
the dish in which they are baked
Cranberry jelly-Wash and pick
quart of cranberries. put them into
Kettle with ! pint of water, cover and
bring to the boiling point Put into
the colander and press out as much of
the flesh as possible, then add 1 pound
sugar. Stir over the fire until the
sugar is dissolved and the moisture
reaches the boiling point. Turn at
once into moulds to harden. If a
sauce is preferred. add another t-2
pint of water and boil for five minutes
longer
Dreamed cabba ge-Cut a head of
cabbage into quarters and soak in cold
water for g couple of hours Shake
until dry, chop rather fine and throw
into a kettle of boiling sailed water
boil for 20 minutes, drain in colan-
der, return it to the kettle, and add 2
tablespoonfuls of butter, and 1 tea
spoonful of salt, and a small spoonful
of pepper. Place the kettle over
moderate fire while you mix l table
spoonful with 1 of milk, when this is
perfectly smooth. add another 1-2 cup
of milk and strain into the cabbage.
stir the cabbage until ii reaches the
boiling point when it is ready to serve.
II this recipe is followed carefully the
cabbage will be found to be almost
equal in appearance and flavor to
cauliflower.
Apple and celery salad-TaIze , we'll
shaped red apples. scoop out the in
side and chop fine, take equal parts of
chopped celery, both should be chilled
before mixing. When ready to serve.
sprinkle lislltly with salt and toss
them together For the dressing use
x1o1 Isl, Il
naise made as follows: Put the YoN
of raw eggs into a cold soup plate,
add a small spoonful of salt and stir
for minute then add 8 tablespoons
full of olive oil dropped slowly. and q
little cayenne pepper and / 1-2 table
spoonfuls of lemon juice very gradual
ly. At The last moment stir in IL pint
Of cream whipped to a stiff frot11. Mix
lightly with the celery and apples and
serve in the red apple shells.
This is delicious salad. and when
one apple is placed on DOLLY at each
plate is a pretty table decoration as
we'll.
Pumpkin pie-Take cupsfuI of
stewed pumpkin. 1-2 teaspoonful Of
salt. cinnamon and mace, 2-3 cup
sugar, ! teaspoonful Of ginger. 2 eggs.
a scant pint of milk. beat the eggs I'M
til light. Place the pumpkin in
quart measure. add the sugar. salt and
spice and beaten eggs, stir well and
add sufficient milk to make d quart
of the whole mass. Turn into & pie
tin lined with paste and bake slowly
As minutes. insert a silver knife and
when it comes out clean the pie is DONE
At THANKSGIVING time l buy a good
shaped pumpkin. cut off the top or
inches down, scoop ont the inside to
boil for my pies, polish the pumpkin
shell and scallop the top fill with red
apples oranges and lunches of grapes
to hang over the sides. Place in the
center Of the table. Have seen quite
a number of table decorations, but
nothing quite so appropriate for
THANKSGIVING.
Norwich NJ A. J.
Norwich bulletin., 1910-11-12

Soup-Cool the day before IL
pound of mutton or lamb with a lit
tie pepper and salt to taste, for three
hours. Next morning take off the fat;
also, take out the meat; then add one
onion cut fine and Ia pound of rice,
and cook until rice is tender. This
makes nice soup Some make use
of meat afterwards l DO
Roast vea1-Take three pounds Of
veal, leg preferable have the bone
taken out; roast in a moderately
heated oven for ? IL hours.
Dressing for veal-Two cents worth
Of onions cut very fine, with two large
slices Of bread. crumbed, Law in a, dish
then on top-one egg q piece of but
ter-and a little sage. or any sea SON
ing herb. mix this we'll together
then lay on the veal before placing it
in the oven
Gravy can be made from the veal
after roast Is taken from oven. by
putting a little water into the roast
ing pan After YOU have taken the
meat out, boil few minutes.
Potatoes Boil potatoes. making
them all one size, as they all are cook
ed together when cut in that manner,
salt, mash,
Turnips--one large or two small
s srnpI nie nss boil viii, IN little slt
boil about one and one-haif to two
hours. then pour off the water, mash
with a little pepper, a small piece of
butter and q little milk Very nice
Apple sauce-Peel and core one
quart Of apples, cut in small pieces
cook until tender, then add sugar to
taste
rCustard pudding Beat we'll two
eggs. then add one pint of milk. IL
cup sugar, a small piece of butter.
Po1'~ this into a pudding 7ish. gro ting
a little nutmeg on top. I sometimes
put few bread crumbs in the bottom
of the dish-not really necessary
though Bake III the oven about IA
of an hour.
BANANAS Slice IL dozen bananas
very thin. la y. on ii dish. sprinkle with
Jlst iirrle sugar These are nice 10
gather
Tea coffee. apples. nuts.
'FRie GiUner which VII cosr ne 81 .2s
for Thanksgiving for or of us. I
consider Very good substitute, and
an inexpensive one
Norwich. A. b.
Norwich bulletin., 1910-11-12

An Inviting Spread,
Editor and Sisters of tina Social