Norwich bulletin., 1913-11-22
IN BEAUTY.
A FEW oLDEN TIMES REcIpEa.

Dear CoTnerites;-I have an old book of recipes some of which are extremely edd-whieh I pass along.
 Buckwheat Short -oake-Take 8 or teaeups of nice sour milk, teaspoon Of saleratus dissolved in the milk If the milk is very SOFT you must use saleratus in proportion with a little salt. Mix Hp GeHgh with buck wheat flour, thicker than you would mix for grlddie cakes. Say quite stiff, put into a battered tiR. and put d- rectIy into the steve even and bake about 30 minutes, or as you would a sh9rt-eake from common flour.
 It takes the place of the griddle- cake, also 0d the she9t- cake, in eveTS sense of the word-uice with meat, honey butter, melasSes etc. No short eI1ng IS used, and ITO need of setting your dish of batter over night-fer d drunken husband to set his foot in. Wet the top a little. and warm it up Tor the next meal if any is left 1t IS just as good as when first made, While gr1ddle cakes have to be thrown away. It IS also very good cold.-was the beauty of this cake known to the majority of persons throughout the country generally. 6uckwheat would become as staple an article of com merce as the common wheat, Do not fal to give it a trial
 Some persons Tn trying it have not had good luck the first time They have failed from the n1ilk's being too sour for the amount of saleEatus used or from making the dough too thin. I think I can say we have made it hundreds of times with success, as 1 could eat 1t while dyspeptic, when I could eat no other warm bread.
 Old English Christmas Plum Pud- dIng-The Harrisburg Telegraph fur nisheS its readers with a recipe for the real Old English Christmas Plum Pudding. After having given this pudding a fair test, I am willing to for the holiday to come oftener than once a year. To make what is called pound pudding take raisins well stoned, but not chopped, entrants thoroughly washed, one pound each, chop Suet one pound very finely and mix with them, add one-quarter pound of flour or bread very finely crumbled, three oz- of sugar, one and one half ozs. grated lemon peel, blade of mace, one-haf of a small nutmeg. one teaspoon ginger one-half dog. of eggs, well beaten, work 1t well together, put in a cloth, tie 1t firmly, allowing room to swell. Put it into boiling water, and boil not less than two hours. It should not be suffered to stop boil ing. The cloth when about to be used, should be dipped into boiling water, squeezed dry and houred. and when the pudding is done, have a pan of cold water ready and dip it in for a moment, as soon as it comes out of the pot, which prevents the pudding from sticking to the cloth. Serve with
 Take , water orA quart, sugar one fourth pound butter the size of ( hers egg. flour four tablespoons, nut meg grated, one-half of one. This makes nice dip-gravy also for oth- CT buildings.
 BackWoods PresserVes-Moderate boil a, pint of mola.sses from five to twenty minutes according to its con- siStency, then add three eggs thor oughly beaten, hastily stirring them in, and continue to boil a few min utes longer, then season with a nut meg or lemon. Do not fail to give it trial
 French Honey-White sugar ono pound, six eggs leaving out the whites of two, the juice of three or four lemons, and the grated ripd of two, and one-quarter pound butter, stir over slow fire until 1t Is about the consistency of honey. This and the last will be found to come much nearer to what they represent than the Yankees Wooden Nutmegs" did upon trial.
 Hoping you will enjoy the drollery of these recipes I am sincerely yours,
 MAINE LOVER