Norwich bulletin., 1911-11-18
sEAsoNAsLE SUGGESTIONS.

! To the Readers of the Social Corner: 1 Now that fall is flere with plenty of | necessity of fall housekeeping, per haps some of you will find the fol- lowing suggestions helpful:
 Apple Sauce Cake (without eggs)- One cup cooked and sweetened apple sauce, 1-2 cup butter, l cup chopped raisfns, cup sugar, 1 teaspoon soda, cups flour, l teaspoon cinnamon, 1-2 teaspoon cloves, 1-2 teaspoon allspice, grated nutmeg, in proportion. Cream together the butter and sugar. Add the raisins to the apple sauce, stir well 2nd stir the soda in, beating bIisiiy till it is all foamy Add to the butter and sugar, beating all well together. Add the flolr and spices, and bake in a slow oven. If the apple sauce is very moist and juicy. a bit more flour may be needed.
 In making any Spice Cake that is to stand a day or so before being cut, good lard can be used in place of but ter, and one teaspoon of salt added The spice will flavor it so that the difference cannot be detected, espe- cially if good. homs rendered lard is used It is also much better for gin gerbread than butter.
 Apple Sauce is far better baked than steWed. Prepare the apples es for stewing, adding sugar, salt and water to cover the bottom of the bak- ing dish and set in a slow oven. The sauce will have a richer flavor and will be darker colored than if stewed.
 Chocolate Nut CarameIs-One-half cup Karo corn syrup, 1 cup light brown sugar 1-z cup milk, scant tablespoon flour. ? squares chocolate sCraped fine, butter 1-2 size of egg, 1 cup nut meats, hickory nuts pre- ferred. 1-2 teaspoon vanilla. Mix to- gether the sugar. flour, corn syrup and chocolate and milk and boil until it hardens and is tough when tested in cold water which will take about 30 boil It should be stirred often to keep the flour from sticking. When nearly done add the butter, and just before taking from the fire stir in the nut meats and vanilla. Pour into a buttered pan and mark in squares.
 This candy needs careful attention, but is well worth the trouble, and almost always turns out successfully The flour and corn syrup seem to keep it from going back to sugar, as so of ten happens with taffy that has to be boiled to the crack, degree The corn syrup also gives a better flavor than molasses. This candy will not boil to the crack" but will be very hard and tough when bitten. It is also sorle trouble to pick out enough nick ory nut meats, but they have a bet ter flavor than the English walnuts.
 When making any kind of hard can dy or taffy It is much easier if two people can work together, one stirring the candy while the other tests 1t in water. The candy should be kept from boiling when it is being tested the last time, as often it will boil too long while one is cooling the trial lump.
 if you have upholstered furniture to keep clean, try this plan: Spread a damp cloth over the article to be cleaned and whip it with the cloth on. When you take off he cloth the dirt will be on that, and the furniture covering will look fresh and bright. It is the only satisfactory way to clean plush covered furniture or cushions If the cloth is wrung as dry as possible it will not dampen the plush and will take up the dust that cannot be brushed off dry
 Hoping that these hints will be use full to someone among your readers, am, Cordially yours,
 S