Norwich bulletin., 1911-01-07

port. saying how they liked the pur- chase.
 ltaila's Pride.-One large cup chop ped meat (cooked), onions, minced and fried Brown in butter a pint of cold sphaghetti. a pint cold stewed teaspoon of white pepper Butter a pudding dish and put in first layer of spaghetti, then tomatoes, then meat and some onion and seasoning, con- tinue until dish is full, dot with bits of butter, after covering with fine bread crumbs, bake half an hour. Pressed Flank of Beef.-yVipe, re- | move superfluous fat and roll a flank of beef Put in a kettle, cover with boiling water and add 1 tablespoon of salt 1-2 teaspoon peppercorns, bit Of bay leaves, and a bone or two which may be at hand. Cook slowly until meat is in shreds There should be but little liquor in the kettle when meat is done- Arrange meat in deep pan, pour liquor over and press with d heavy weight, serve cold, thin- ly sliced.
 Frying Corn Meal MusF.-Tf you have tried to fry corn meal mush, you know how hard 1t is to make it brown. l tried an experiment which proved so successful that I will pass it along. Pour spoon or two of molasses into a plate and put some flour into an- other; slice mush and dip first in the molasses and then in the flour: do not get too much molasses on. Bacon | or sausage fat is nice to fry it in and a few slices of bacon are good with it.
 Italian Spag ghetti and Tomato Sauce. One can of tomatoes, cook 20 min utes; put butter size of egg in frying pan, add two large onions cut fine, fry nice brown, skim out onions and put them into the cooked tomatoes. Now put heaping tablespoon of corn starch into butter and stir until blended. Into this stir the tomatoes and onions add salt and red pepper to taste. Cook spaghetti until ten der curling it around as you slip in to the boiling water. When tender strain and lay on platter with sauce over and around it; serve grated | cheese in small dish. We like this very much.
 More than one Meal in a Chicken. Would the Sisters like to know one way of using a chicken and getting more than one meal from it2 Buy fowl that will weigh more than four pounds. Clean it well and cut in pieces. Remove the liver and gizzard and drop them into a jar of cold water and set aside. Put the chicken l into kettle of cold water and cook 1 until tender. Remove the chicken Cor LONIt ana put the DrOIu away untlI the next day. Now ta.ke every parti- cle of meat from bones and put bones away with broth. This must be got ready the day before you are going to use 1t. l usually cook mine on Sat urday and have it for Sunday dinner When ready to use put into your fry ing pan large piece of butter and 1 when hot take the light and dark meat off the legs and breast (divided into four or five pieces) and fry in the hot butter until a nice brown. Take out of the pan and put in covered dish to pan put one cup chicken broth and bring to boil. add one cup cream (miik can be used, but it is not so rich), stir well until very hot and thicken with a small half-eup flour, wet with cold milk. When smooth lay in the fried chicken and let stand a few minutes; serve with mashed or baked potatoes and hot biscuits. Any of this that is left can be used to help out the next morning breakfast
 served on toast. Next put the bones, neck and wings into the broth and boil for Is minutes; strain with addition of half a cup of rice and a few dump lingS you can have quite a good din ner. with toasted crackers and cheese. The next morning put into the frying 1 pan few slices of bacon, cut the chicken liver into small pieces and fry. Serve the bacon and liver to- gether, and with baked potato and hot Johnnycake you won't starve be- fore dinner time. Boil the gizzard un- til very tender and chop fine. Heat a cup of milk to boiling point, thicken with a tablespoon of flour, add meat
 of gizzard, piece of butter and pour on toast. This may seem very saving. but try it. We two always find a. plenty
 Table of Cooking Measures-One cup, 1-2 pint; four cups of flour, pound, or one quart; four cups of li quid, 1 quart; two cups of solid but ter, 1 pound; one-half cup butter, 1-4 pound; two cups granulated sugar, 1 pound ounces; three cups of meat & pound; tablespoons liquid, wine glass. 1-2 gill or 1-4 cup; two gills, l cup, or half-pint; two cups, pint; one pint of milk or water 1 pound; one pint of chopped meat, packed sol idly 1 pound; one round tablespoon butter, ounces or If cup; nine large or ten medium eggs. l pound; two round tablespoons flour, l ounce; two round tablespoons powdered sugar, 1 ounce; one heaping tablespoon sugar, l ounce; two round tablespoons of cof- | fee, 1 ounce; one tablespoon of liquid 1-2 ounce.
 Dear Sisters: Owing to the present high prices, thought few of my cheap dishes would not go amiss Will send 1 in a few more later on. Wishing all Happy New Year and hoping to see an exchange of ideas from all the 1 Sisters will close.
 | CENTENNIAL SQUARE. ReadvilIe, Mass.