davidaulloa/AmericanStories huggingface dataset:
Norwich bulletin., 1911-08-05
PANSY SAVES THE GOOD THINGS

Dear Social Corner Sisters: I have enjoyed your letters very much ever since this Corner started and think it fine thing. I have not attempted to write before as l think I am a better listener Cor reader) than letter writer
 I especially enjoy the letters from Ma" about poultry, as l am experi- menting a little on that line. I have three hens and 43 chickens.
 One of my hens after setting com- menced to lay in three weeks after matching and layed 2S eggs in 27 con- secutive days, two eggs were laid the first day, and one each day after
 I take the chickens all away from the hens as soon as they are matched, and have had good success with them so far. I keep them shut up in GOODS.
 save all the letters from Ma about the care of poultry; also the letters about rose culture. as well as many of the different kinds of recipes. I will close with my favorite recipe for
 HuckIeberry Joi1nny Cake-One cup each of flour, corn meal and sour milk, one-half teaspoon soda. one-hah cup molasses. two cups huckleberries-salt to taste Bake in two pie tins. To be eaten warm with butter or cheese. We are very fond of it. PANSY.
 Rhode Island. a
Norwich bulletin., 1911-08-05
ALL OUT FOR BLAckeERRIEs.

Dear Sisters of the Social Corner: suppose you all went with L. H. K, and filled your pails with huckleber- ries.
 Now, if you care to. you may go with me and get them full of black berries. While you are picking, I'll tell you how I use some of them so that you may try the recipes when you get home.
 To Can Biaekberries-Aliow two pounds of berries to one pound of sugar. Make a syrup of the sugar and cup of water. Let boil five minutes and then put in the berries and cook for three or four minutes, then seal in glass jars.
 Blackberry Jell-Put the berries in a granite kettle with just water enough to cover, and let boil ten or fifteen minutes, or until soft. Then. strain through flannel bag and to each pint of juice allow one pint of sugar. Put the juice and sugar on the stove and let cook until it thickens when a little is poured on 9 plate. Carefully re- move the scum as it rises, pour in jelly glasses, cover and keep in a cool, dry place
Norwich bulletin., 1911-08-05
Connecticut Cotton Mills.

While some of the well established cotton mills of Connecticut are run ming on short time. as if cautiously feeling the pulse of trade and watch ing the tariff barometer at washing ton, there is nevertheless good evil dence of real confidence in the future in the fact that while these mills are running slack and some of them giv- ing their help enforced vacations, al- most every one of them is taking ad- vantage of the time to make neces- sarv repairs, install new machinery and otherwise improve and strengthen their nanufa curing plants. On top of this comes the information, Mon day that a new concern to be known as the KilIingly Manufacturing com- pany, which recently bought an idle mill at Wiliiamsyille. will capitalize at half a million dollars. enlarge the mill and run 60,000 spindles and 1900 looms, turning out fine cotton goods That is. the cotton mill men of Con necticut are not ready to believe that the proposed tariff changes will be so radical as to send their business to the dogs.-Ansonia Sentinel.
Norwich bulletin., 1911-08-05
TIMELY RECIPES.

Dear Sisters of the Social Corner: I know timely recipes are always in order. I send some of my own:
 Chicken with Mayonnaise-Use in- dividual dishes and break into them small pieces of lettuce for the bottom layer and sprinkle lightly with oil, vinegar, pepper and salt. add a slice of tomato and on this chopped cold chicken, cover the top with a good thick mayonnaise sauce and in the middle place a large olive.
 Salad of Pepper and Cream Cheese Two large green peppers being sure they are the sweet peppers. cut off stem and remove seeds and wash in cold water and drain. Take two cream cheeses, mash and mix through chop ped English walnuts. Press the mix ture firmly into the peppers. Set on ice to cool When ready for use cut in slices one-half inch thick. serve on lettuce, add a few slices of cucumber and mayonnaise.
 Egg GoIdenrod-Three hard boiled eggs. one tablespoon of butter. one tablespoon of flour, two cups of milk, make a thin white sauce, toast bread. separate volks from white of eggs, chop white finely and add to sauce. Pour this over the toast. Force yolk through strainer, sprinkiing over top of toast and garnish with parsley.
 Stuffed Tomatoes-Six smooth med ium- sized tomatoes. Take out the in side and mix with double the quantity of bread crumbs, chop one good sized enion. one sweet green pepper, salt and pepper 10 taste. Fill the shells and place butter on each one and bake an hour. These are fine.
 EDELWEISS.
Norwich bulletin., 1911-08-05
A NEW FEATURE.

To the Sisters of the Social Corner: It may not be amss to have printed in The Corner, for a change, a series of selected poems under the title of Poems that Cheer;'' not that the Sis ters need cheering more than others; but because cheerful sentiment car ries gladness to the heart, and is good for every one.
 The suggestion of "A Dreamer" that other topics besides cooking might open up a chance for persons who have other than culinary talents is all right. We have had considerable free discussion which has been inter- esting: but the charm of The Corner has been the live interest the writers have taken in one another and the good natured exchanges of greetings which were both helpful and pleasing.
 The purpose of the Social Corner is to help and edify all the readers; and the practical letters are the ones which could least be spared. This is where the greatest skill is required; and from these we have chronicled good results.
 Le't ONcInSitl lIOIu contributors are always in order and as it is the Editors part to please, he will willingly lend himself to any pep ular proposition.
 The following inquiry is submitted to the members Of the Corner:
 What is wet moon and which is a dry moon Will not the Social Corner sisters give their opinion"
 EDITOR SOCIAL CORNER.
Norwich bulletin., 1911-08-05
BEE BUZZES MERELY.

Sisters of the Social Corner: As there is a request for canning corn recipes I will send mine which is fine.
 To Can Corn-Cut the corn from the cob, scraping out the milk with the back of the knife. To nine cups of corn add one-quarter cup of salt and one-half cup of sugar and one cup of water Or a little more. Boil briskly ten minutes taking care not to scorch, fill your heated cans as full as possible, then pour in boiling water to overflow each. Seal immediately using new rubbers. When cold wrap in paper.
 This keeps fine and so much easier than cooking several hours with which 1 never have any success.
 M. Roena: 1 was so glad to see a recipe for filed cookies as I have made them but did not seem to get the fli- ing right.
 Centennial Square has my deepest sympathy.
 With Faye Verna and Morning Glory: l agree that it does not seem far for the wife to go for vacation when the husband can not. Of course the wife does not always want to stay at home: and there are many times when they can go'for day or an after noon. They like to get away with their friends once in while; but when it comes to real vacation of several
Norwich bulletin., 1911-08-05
JIM VISITS HOME.

A happy greeting to the Editor and Social Corner Friends: The time or the passing year is now here, I think, < when the men folks and busy Marthas should plan for that days outing, for { nothing is better to drive dull care< away.
 All of us are not fortunate enough to own an auto, but the steam cars and the trolley is ever at our service, when we can spend a day at the shore- 2 Or we can hitch up Old Dobbfn and ala take a ride" out across the country fcrT1 the basket picnic, or go on visit to . that "Old Friend o Mine"
 The other day we took such drive We stopped at the village postoffice, many miles from where we now live and the mail had just arrived. There were a number reading the Norwich Morning Bulletin, and it was not the Saturday edition.
 Back from the village street, a num- Der of miles, we visited our early homes where the happy hours of chlldhoon had been spent 30 years ago The beautiful hilltop had not changed The friends and old neighbors gave us@ a hearty welcome.
 Bob whites merry whistle sounded the same as of yore. The old. sweet apple tree which bore such luscious fruit had disappeared and the little sapling we used to climb and swing on is now a large and beautiful tree
 The fall crickets sang us home at close of day
 Rural Delivery: I am sorry you cannot play the violin any more; but L think you make music in other ways. I imagine you sing tenor. and are leader in the village choir.
 Fave Verna: I came to know you in "a peculiar way" when l found l was acquainted with your hubby caught to hear from you. JlM-
 Yantic Conn.
Norwich bulletin., 1911-08-05
SOCIAL CORNER STORY
A MIx=UP TN SUGAR
By Mrs. E. C. T..

John, called Mrs. Grey, as her hus- band drove out the yard. I wish you would buy dollars worth of sugar. What" said John, out of sugar again. I declare what do you do with so much susar?''
 His wife. made no remarks, but turned and went into the house. T do think fathers getting closer ever day. she said to the big black cat that lay in front of the stove. Well, I guess will go and spend the day with Mrs Brown. Father won't be home until dark" About five o'clock, John drove up to the door and called
 Mother, here is your sugar, be quick, as l am in hurry; have business al the village. Drap. that woman, I sur pose she is mad again Well. I will leave this sugar right here on the steps. She can take it in when she is l ready.
 He jumped into his wagon and drove off.
 Now, Jake, the hired boy had been
  My, he said to himself, wouldn't it be fun to fill up that bag with this white sand, it is just the color of that coffee A sugar. And I know Mrs. Grey don't like that coffee A for use on the table; but the old man is getting so close he won't buy any other. for he gets an extra pound for his dollar It didn't take long to change the sugar to sand; and leave the bag just where he found it.
 Shortly after John Grey drove up in to the yard and after hitching his horse, started for the house, but stop ped short when he saw the bag of sugar.
 'Well!' he said, mother must be mad clean through to have that sugar out here all this time!' He picked up the bag and went in doors, calling for Mrs. Grey. He found her not at home and he became very angry
 Not home. no supper ready. and I away all day. Well. I will look up this sugar. But first, I will make some mush."
 Jake came in then with the evening s milk, and MT. Grey asked where Mrs. Grey was and Jake could not say.
 As supper had been made ready by this time they sat down to their mush and milk. Now John was a very greedy man, and very fond of mush and milk. While Jake and Mrs. Grey like something more dainty. But, h.
Norwich bulletin., 1911-08-05

dian meal was cheap. so John always thought it best for supper.
 John heaped up his dish with mush and plenty of sugar. Jake mean while eating. and watching him out o1 the corner of his eye. He took good big spoonful and then he jumped. and said:
 What is the matter with this mush just like eaten so much dirt
 Jake said, T don't taste any dirt in mine-guess must be that new sugar use any as I don't like it. They say they are putting sand into sugar now a-days to make it weigh more. Guess that sugar isn't good-better take il back to the store.
 MT. Grey went to the closet and took out his bag of sugar. then he put on his hat and started down to the village as fast as his legs would carry him.
 Jake sat in his chair laughing, and making so much noise. that he didn't hear the door open nor see Mrs. Grey until she spoke to him. He soon told her the story, and she too laughed.
 Meanwhile what of John?''
 John was standing sheepish before the store. His sugar had turned out to be sand and all the village loungers enjoyed a good laugh at his expense.
 Say John, smart boy you have will you give him his walking papers?'
 John turned and said: Boys, guess the jokes on me all right Silas put me up a dollars worth of sugar with no sand.
 With that he tucked his bag ot sugar under his arm and started foI home. He began to think and he seemed to wake up and solilliauized thus:
 T guess I haven't been treating the little woman just right. but I will from now oni And bless the boy he treated her better than mel" ( When he arrived home, he went straight up to his wife and laid the bag of sugar in her lap.
 Mother he said, there is your sugar, and here is your key: and the first person I catch locking up sugar in this house goes out to stay.
 With that he leaned over and kissed her. Yes kissed her right before Jake something he hadn't done in years be- fore. And Jake went out of the house softly whistling. and he said to him. self:
 T guess there was more sugar in it than I thought there wasi"
Norwich bulletin., 1911-08-05

of whites of eggs or cream, stihiy beaten, into another mixture without the loss of the air already contained in the eggs or cream. It is done by carefully cutting through to the bot tom of the dish and folding the mix ture over the eggs until they are thoroughly blended
 Cooking Over Hot Water-The food is cooked in vessel which does not come in direct contact with the source of heat, boiling water intervenes. The
 double boiler is the proper utensiL Larding Remove the rind from salt pork and cut into threads a fourth of an inch square and two or three inches long. These must be cold when used. Put ir larding needle and take stitches into the meat to be larded one-half inch deep and one-inch apart Larding greatly improves the flavor of such meats as veal and liver. Beating Eags-When eggs are usec to add lightness as well as to enrich food they should be beaten stiff. Sev- eral forms of beaters are used. If a close texture is desired use a Dover
 beater. if a losser texture use the Bakers whisk or flat beater. Beating Crean,-Tc be whipped or beaten well, cream must be what is known as double cream, that is, the cream from milk which has stood 24 hours. This can be beaten stiff in d. very few minutes if chilled, with any bcater but the pest results will be
 obtained by the use of the churn beat CT. A much closer texture results from it's use.
 BIanching Almonds or Other Nuts Shell the nuts and pour boiling water over the meats, allow them to stand five minutes: drain, cover with cold water and the skins will come 03 easily by pressure between the fihger8- Caranelizing Sugar-To make cara mel for ice cream or custard, put the required amount of sugar into small granite saucepan over the fire, stir constantly until melted and pour at once into the mixture to be favored. Well, Billie, how are you today? That A S c. N. was a puzzle. heyi Well, yum! So are you puzzle, for some think you are a boy and some say you are girl as the southerners give their girls boys names. Perhaps you are scutherner, If you are not a boy.
 Next week I will tell how to set table, etc.
 With good luck to The Bulletin and all, remain an R. D. B.
Norwich bulletin., 1911-08-05

Dear Editor and Sisters of the Social Corner: I was very much pleased to see my letter in print and to know it did not find it's way to the waste basket, so I'll try again. I have tried many of the Social Corner recipes and find them very good.
 Was much disappointed in this issue to see some of the Social Corner sis ters absent. They are probably at the seashore on their vacations. Will be glad to meet them again on their re- turn.
 Ma: You always have such funny things to relate. I can just see you with that hen on that very warm day glad to know you are so good at your profession. I think we ought to cast a, vote to have you christened Dr., . for there is nothing, you know, like having title to ones name. Say! by the way what remedy do you use to break up your setting hens. I have had more trouble this year than I ever experienced in my life with the pesky things. l have ducked them in water and shut them up for ten or twelve them well, just as soon as I turned them loose again they would return to their nests. Then I would give them another good dueking; but to no avail. In the days of witch-craft they used to give the old scolds a good ducking to cure them, but not so with some of my hens. If you know a good. remedy please hand it along.
 I think MT. Bromleys song very pretty, and think it might be very well for more of US to practice that at home. How many forget when in trouble to drive that frown away when we enter our homes.
 Billie: Your letter was very good. I know that was good sound talk. Let us all try and remember the lesson you have set before us, how many of the dear little tots do just as their elders have done before them
 Montville: I am going to try your directions for saw tooth lace, as crochet and knit quite a little. Hope other sisters will send in some of their pretty patterns.
 CRIMSON RAMBLER
Norwich bulletin., 1911-08-05
CHOICE RECIPES.

Editor and Sisters of the Social Cor ner: I herewith send a few choice recipes:
 ScaIloped Salmon and Macaroni- Have ready plain, boiled, well drained macaroni. Butter a baking dish. Put in a layer of salmon faked fine, then a layer of cracker crumbs or cracker meal and bits of butter. Next layer of macaron and so alternate adding a little salt with each layer. Moisten with milk or water or better yet make a white sauce seasoned with cayenne. Cover the top with cracker crumbs dotted with butter. Bake until the crumbs are brown. This may be cook ed in a double boiler over an oil or gas stove if you do not have a hot oven, the difference being it will not brown on the top. This is not only fine hot but makes good cold relish with your favorite salad dressing on it, or with lemon juice.
 Salmon may be cooked this way without macaroni and when cold slice boiled eggs with it. The Corner read CTS have plenty of recipes for salad dressings but do those who live in the country get peppergrass which usually grows wherever it is allowed to and add to the salad stripping the little pods from the stem. Do they gather mint from the brookside for sauce or do they transplant some roots to a moist spot where 1t can be convenient ly gathered?
 The stems of nasturtiums cut fine or the torn leaves Or petals give a de- sirable seasoning to some salads. es- pecially potato, while border of the leaves and blossoms add to the at tractiveness.
 Of course every. farm garden or even a city window box should have a little parsley which may be minced for salads and gravies may be used for garnishing and sprig or two added to meat when cooking.
 After taking meat from the pot or pan add little well-made coffee to the gravy when ready to thicken, or the flour may be rubbed smooth in cold coffee instead of water. It gives rich color and flavor.
 Corn Chowder-Dice fat salt pork and fry until well Drowned. Add milk, corn cut from the cob or a can of corn, sliced boiled potatoes, a little salt and plenty of butter if you cannot have cream.
 If when making succotash, after cut ting the corn from the cob you boil the cobs with the beans and take out before putting the corn in you will find there is much sweetness in them.
 Vegetarian Roast-Two cups of bread crumbs, one cup of peanut butter one small minced onion. one cup of mash ed potato, two eggs well beaten. salt to taste. Mix thoroughly and make. Serve hot or cold with tomato sauce.
 HOLLAND COUNTY.
Norwich bulletin., 1911-08-05
days I say if both can not go neither

days I say if both can not go neither should.
 Of course. all the sisters make their Sunday work as light as possible, whether we go to church. to the beach, into the country or stay at home. The picnic dinner is the thing for Sunday as it can be nearly all prepared the day before.
 We often go to church taking our lunch. After service take the car to beach or country and how good the dinner tastes I save the cereal boxes which with paper napkins and oiled paper can be thrown away and there is only the bottles" to bring home. When we go in a team we have a basket and the jars that clipped beef, etc, come in; or jelly tumblers are fine. to carry salads, buildings, sliced fruits. or berries in.
 My husband and I do enjoy these trips. as Sunday is the only day he has and usually only part of that. I am afraid my letter is already too long, so will say goodbye to all.
 BEE.
Norwich bulletin., 1911-08-05

l take on internal fat which will hinder the egg production.
 The bullet should be fed to develop her frame and reproducing organs. The food that is best for laying hens is best for her. There is nothing bet ter for growth and perfect develop ment than cat-meal. bran, and cut clover. The clover is best cut fine, and moistened with boiling water i; and let steam all day or over night, and mixed with equal parts of bran. The clover may be used green, or cut when in blossom and cured out of the sun for winter use. It is one of the best foods for growth
 Milk is a good food and is relished best in sour curd. Whole oats, dry wheat bran, charcoal. oyster shells and sharp grit should be kept before them all the time.
 Young bullets first beginning to lay frequently lay soft shelled eggs. In that case it is best to take their prin- cipal food away from them for three or four days. MA.
 Waterford
Norwich bulletin., 1911-08-05
VARIOUS WAYS OF COOKING
 CABBAGE.

Dear Sisters of the Social Corner: am sending in a few recipes for pre- pairing cabbage.
 I can almost see some of you smile, and say. well if there is one vegetable in this world more than an other that l dislike it is cabbage
 If cabbage sold for dollar a head instead of a few cents people would appreciate it much more for it makes one of the best of dinner salads. For Salad take a hard, bleached head, shave 1t as fine as possible, wash
 two or three times, and let soak in cold water for couple of hours; drain, wringing it dry in towel; heap in a salad dish, pour over it a French dressing and serve ct once.
 German cabbaee-Never throw away the outside leaves of a head of cab bage; soak in cold water for an hour, drain and throw into boiling salted water; boil in an uncovered vessel for twenty minutes; drain and return to the sauce pan and add little vinegar, pepper, salt and butter.
 Another dainty dish is made by shaving fine a head of cabbage same as for salad, soak it for an hour in cold water, drain and throw into boil ing salted water; boil rapidly for fif- teen minutes; drain perfectly dry; put it back into the kettle with half a pint
 of good cream and a little extra salt, and pepper, push the kettle to the back of the stove where it will cook slowly for 15 minutes and serve at once. Left over cabbage that has been stewed in any way may be served next day-au gratin'-put in a baking dish. cover the top with grated cheese and brown in the oven.
 Cold SIaw served with brownbread and butter makes a delightful salad course. Shave the inside. hard part of head of cabbage, soak in cold water for an hour, then wiring 1t perfectly dry. While the cabbage is soaking, put half a cup of milk in double boiler and when hot add a tablespoon ful of cornstarch moistened. Cook for moment, add the yolks of two eggs. Cook another moment, be careful not to curd1e, take it from the fire, add half a teaspoonful of salt and a little pepper. Put a slice of onion and 8 little green celery if you have it, in sauce pan together with a bay leaf and four tablespoonsful of vinegar, boil rapidly until reduced one-half, strain and add it slowly to the sauce; add a tablespoonful of butter and just at serving time mix the cabbage with the dressing; both should be very cold. Garuish with sweet peppers or chop ped olives MARIE.
 Nnrurich