Norwich bulletin., 1911-07-29
JAMES TESTED AND ORIGINAL
RECIPES.

| Dear Editor of the Social Corner: L
| am sending certain recipes that seem
| to tempt tagging appetities these OPP
pressive days. and trust they may help
| some one who does not know what to
cook
Hot Weather Soup-One quart sour
cherries, one quart cold water. put over
fire, when boiling add two thirds cup
sugar, press through coander, re-
turn to fire. Thicker with one table
spoonful arrowroot, stirred to a paste
with cold water; cook two minutes,
add one tablespoonful lemon juice.
! Remove from fire. Serve cold in
| glasses, with a little cracked ice IL
| desired.
A Satisfying OmeIette-To one cup
| bread crust, add much water as it
| will absorb, one cup milk, three yolks;
| season to taste. Heat in frying pan
| one tablespoonful butter, now beat
| three whites stiff and stir lightly in
| bread mixture. Pour blended mass in
! to the hot butter and cook until
| Drowned evenly. Fold and serve al
| once.
Cold Milk Chocolate (originaD-Four
| squares Bakers chocolate cut in small
pieces one pint cold water, one and
one-half cups graduated sugar Boil
for eight minutes. Strain and chill.
This syrup thoroughly blended with
three pints milk (chilled) is delicious.
Serve in glasses. Use cracked ice if
desired.
Corn Chowder (original-Four slices
salt pork fried brown in deep kettle,
two quarts boiling water, eight onions
(smallish) 10 (medium) potatoes, eight
carrots (medium) diced. Cook one
hour and Is minutes. Now add one
can corn or (S-12 ears corn cut from
COBB, then cook 5-15 minutes. Add
one pint rich milk, cook five minutes.
Season with salt and paprika- Serve
at once with crackers or bareback.
Prune Dessert (original) pound
prunes, washed, soak all night in
earthen dish with water to cover
prunes and one cup Cor less) sugar.
Cook pruneS in morning until perfect
ly tender. Press through a sieve Beat
four yolks, two tablespoonsful sugar,
one pint of milk. Beat into prune
mixture. Beat four whites stiff, fold
into above mixture, flavor with one
and one-half teaspoonsful vanilla.
Chill on ice and serve with whipped
cream. (Above is nice served with
milk custard).
Salad Dressing for above-One tea
spoonful sugar, one teaspoon salt. one
teaspoonful mustard, pinch of cayenne
pepper, all rubbed together. Put these
in double boiler with one teaspoonfu1
flour (heaping). one-half cup vinegar,
three Wen ptdteH cSBs. LOOK Until IL
thickens. Then add two-thirds cup
whipped cream or rich milk will do
and beat hard
Welsh Rarebit (originaD-Iror Chat
ing Dish-One tablespoonful butter,
one tablespoonful flour two thirds
Irresponsible dry mustard, pinch cay
enne pepper, put in pan over hot water
and blend. One cup milk added very
gradually. When of a creamy con-
sistency add one-half to two-thirds
pound cheese. diced or grated. Do not
stir Beat one egg in a cup with a
fork, pour into above mixture when
cheese is melted. Cook about two or
three minutes. Serve at once on bur
ter thins. saltines or toasted squares
of bread. This may be made in a
double boiler with fine success.
Hot Chicken SaIad-For Chatting
Dish-One heaping tablespoon butter.
one heaping tablespoon flour. one pinch
cayenne pepper, one pinch salt. Blend
above to a cream Add slowly one cup
sv eet milk, one-half pound minced
chicken Stir well. Cook $40 min
utes. Serve hot at once on butter
thins or toasted squares of bfc4d.
(A1ay be made in double boiler).
Chafing Dish Tom atoes-One cupful
tomatoes, cook until soft, one table,
spoonful butter, salt and pepper to
taste; now add two well beaten eggs.
Stir unit: mixture thicIens. Put out
same. Stir until the consistency OF
scrambled eggs. Serve at once on
thin crackers.
Hoping these will merit place in
the columns OF your valuable Social
Corner Recipes.
With all good wishes for the Editor
and Social Corner. people.
Very truly yours,
Bridgeport