Norwich bulletin., 1912-11-09

to her real bad, but we were too far apart. If I had shouted she certainly would have thought it was a HalloW- cen black cat, so I held my peace.
 What do you think, sisters, l was invited to another reunion October 30. l have been to several this fall, and yesterday went to one again. A lady whom I have known for nearly eight years invited a dozen of us ladies in to lunch and to spend the afternoon. I was one of these fortunate ones. This lady and 1 lived next house to each other for over five years, and I was a frequent caller at her home. Her poor father was stricken with a shock, which made him entirely helpless for over a dozen years and confined to his bed all the time. This daughter took care of him all this time faithfully; and every year on his birthday she would give an informal reception to all friends and neighbors. We certain ly did have nice time and we were always treated to something nice in the line of light refreshments. Hun dreds of people from far and near would call.
 l The neighbors were so kind to her in her shut-in days that she felt as if 1 she must show her gratitude to them
 
 of us to her house October 30. To say we had a nice time is expressing 1t lightly.
 Of course, sisters, I can't mention any names here. for then you would all know who 1 am, but these sisters asked me to write this up, for they all read the paper.
 After the lunch was over we all went out in the yard and had our picture taken by my daughter. Expect the picture will be great, for we were a noisy lot What is noisier than a lot of women? Can anyone answer this conundrum?
 I will close for this time with a few recipes:
 Carrot Pudding-One cup of grated raw carrot, one cup of grated raw po- tato. one cup of sugar, one cup ot raisins, spice to taste. One teaspoon soda dissolved in one teaspoon warn water; one cup flour, little salt Steam in inSividual cups thirty min utes, in a loaf three hours.
 Foamy Sauce-Tablespoon of butter | dissolved in dish, then add floul enough to thicken it, then thin it dowr with boiling water until it is thir enough for sauce stirring all the tim, l beaten egg and beat all together. AdC a little salt. This is equal to sue pudding.
 Salmon Loaf-One can of salmon three-quarters cup of milk, one table spoon of butter, one-quarter teaspoon of pepper, one teaspoon salt, tw' eggs. two-thirds cup of cracke crumbs. Beat salmon into eggs. Pu l bn nfb iTo ;y, ,l up together. Steam in a lard pail on hour. This is especially nice for lun cheon and church suppers I Recipe for the chafing Dish-On pint of sweet cream, one can of sal mon, season to taste, then thicken wit cornstarch. Put on 8 plate two crack CTS and two tablespoons of the cream ed salmon, then serve. Excellent.
 Angel Whites of four egg beaten stiff, two-thirds cup of sugal one-half teaspoon cream of tartar one-half cup of flour; salt; bake fort minutes.
 Graham Bread-One-half teacup 0 molasses, one cup buttermilk or sou milk; salt; one teaspoon soda; thicke with graham flour quite stiff. Bak slowly one hour.
 Apple Fruit Cake-Two and one-hal cups dried apples (not evaporated ap ples), cook in w.rm water one-hal hour; then add two cups molasses an simmer on back Cf stove two hour. Take three eggs, one cup sugar, bea one cup sweet milk, one cup butte two teaspoons soda, five cups flour add fruit and all kinds of spice. Bak in three or four loaves, same as an fruit cake.
 These are all tested recipes and ar very nice.
 EDDY. Holland County