Norwich bulletin., 1913-05-10
REASONABLE RECIPES.

Dear Editor and Social Corner Sis ters: I am sending in Q few tested recipes that are fine.
 Chatterbox: Where art thou? I haven't seen any of your letters for a long time.
 I think Guess initials are NJ. A. L., and that she has a daughter named Gladys.
 Granita: Are your initials L L. S.? I believe you are cousin to Chatterbox. TIa! Ha!
 bors have had dandelions. l am going to have some the last of the week. Always In: Did you live in Yer sailles a few years ago? And does your sister live in Mansfield Depot? I4ue of Canterbury: I think you are sister to c. of c.
 Ham Loaf-Cut the remains of a boiled ham fine: add a small onion and two hard boiled eggs chopped, with a pinch of mustard mix well together; press in a mold, and let stand three or four hours Good either hot or cold. If heated, sprinkle bits of butter over the top.
 Filled Cookies-These are delicious for the childrens school lunch: One cup of sugar, one-half cup each of but ter and milk. one egg. three and one half cups of flour, two teaspoons of cream of tartar, one teaspoon each of soda and vanilla, and a little more four if needed to roll thin. Put the cookies in the pan, place a teaspoon of the filling on each. not letting 1t come quite to the edge; then put an other cookie on top. Bake in a quick oven, taking care not to scorch the cakes. They require longer baking than for single cookies.
 FIling-One-haIf cup each of sugar and water. one teaspoon of flour and one cup of chopped raisins, figs or dates or a portion of each stirring to prevent burning. This filling is nice also for layer cake.
 Hermits-One and one-half cups of sugar, one cup of butter, three eggs, spices ef all kinds. a half teaspoon of each: one cup of chopped raisins, one teaspoon of soda, and flour to roll thin. These are very nice. Try them.
 Salmon Croquettes-To one can of salmon add one cup of cracker crumbs and one egg, and enough milk to en- able YOU to form the mixture into cakes. Fry in hot butter or lard.
 Noodles Beat one egg. add a pinch of salt and all the flour that the egg will take up; roll as thin as possible and let dry; then roll up; slice off in mar now strips and drop into boiling fat E minutes before serving.
 Frosted Creams-One cup each of sugar. New Orleans moIasses and but ter one teaspoon each of soda, salt, ginger and cinnamon. One-fOurth tea spoon of cloves yOll1s of two eggs, One-hetlf cup of boiling water in which dissolve the soda, and flour to make not as stiff as for cookies. Bake i'll sheets. and when done frost with the white of the eggs and cut in squares.
 Jenny Lincs-AIake a thin batter of three eggs two full tablespoons of melted butter, pinch of salt, two tea spoons of baking powder, a pint of milk, and q quart of fluOT. Bake on hot griddle in cubes the size of a small plate; butter on the wrong side, spread with fruit jam, roll Up. lay on a fiat dish sprinkle sugar over them. and serve hot. with cream.
 Prune Puddinq-Nyash half pound of good sized prunes through several waters; cover with fresh cold water and let soak over night: cook slowly in doubl" boiler until tender; add one cup If sugar and set aside: when cool enough to handle remove the pits and cut the pruues into small bits add the well beaten whites of four GEES: stir lightly together turn into q pudding pan. and bake im q moderate oven until well puffed up when cold spread one cup of whipped cream over the top and srNc.
 EsteIa'a Loaf Cake -one and one ha'f cups of -four, TWO teaspoons of baking powder. ore cup of sugar: break one egg in d cup add two table spoons of melted butter. and fill the eur uiJh water beat all together and h2N or with a teaspoon of vanilla This is fine.
 ESIFlI.I.A