Norwich bulletin., 1914-06-27

stove add the yolks of well beaten eggs; stuff, and when full wind the fish several times with tape, place in bak- lng pan, paste slightly with butter, cover the bottom of pan with water. Serve with the following sauce: Re duee the yolks of two hard boiled eggs 10 8 smooth paste, add two tablespoons of olive oil, half teaspoon of mustard pepper and vinegar to taste.
 Broiled Whitesish-Clean, split down the back and let stand in salted water several hours; wipe dry and place on a Well creased gridiron over hot coals; snrInkling with salt and pepper; put nesh side down at first. and when nicely Drowned turn carefully on the other side. cook for 20 minutes, or until nicely Drowned on both sides.
 Brook Trout-Wash and dry in a. coltander a few minutes; split nearly 70 the tail: flour nicely; salt, and put in pan, which should be hot but not burning; throw in a little salt to pre- vent sticking. and do not turn until brown enough for the table Trout are nice fried with slices of salt pork.
 Fried Eels-Skin, remove head and tail, cut in desired length and throw into boiling water for five minutes; then drain, season with pepper and salt. roll in flour or cornmeal and fry in boiling lard; serve with tomato sauce
 rFieo FfogS7Skln well and soak for nVe minutes in salted water the hind legs only; then throw into cold water to cool and drain; fry in hot fat, and serve garnished with parsley.
 Fried Smelts-Wash them, cut off the fins and dry with cloth melt teaspoonful of butter and pour into it two well beaten eggs; salt and flour the smelts. dip into the eggs, roll them in cracker crumbs or grated bread, fry in hot lard and butter mixed till they are a rich brown.
 Scalops in Butter-Wash and dry large scallops, dip we'll in meal and fry golden brown in smoking hot fat. Quahaug Chowder-Boil one quart of sliced onions an hour; add one pint of diced potatoes, two Scant teaspoons of salt, one-third teaspoon pepper: fry until brown; six ounces fat pork cut in small pieces; take out the pork and turn the fat into the kettle with the onions mad potatoes. Cut out two quarts medium sized quahaugs, saving all the broth, and grind or cut fine; after ten minutes add a quart of milk, butter and cup of cracker crumbs, and cook slowly an hour. Tomatoes may 1 be used if desired Clam Chowder - Twenty-Five clans cut out, one-half pound salt pork chopped fine, six potatoes sliced thin; put pork in kettle after cooking a l short time, add potatoes, onions and 1 juice of clans: cook two and one-half i hours: then add clans; add two quarts of milk when nearly done.
 Clam Fritters-Make a batter of two ! beaten eggs. one cup milk, gill of ! clam liquor and a pint of flour that 1 has been well sifted with one teaspoon | of baking powder. Stir in two dozen l chopped clans and drop by spoonfuls 1 in deed boiling fat; cook until brown; 1 drain in colander and serve hot. Fried Quahaugs and Onions
 slices of salt pork. then fry onions and I! fry in pork fat; when most done stir in quahaugs, shopped or ground, salt and 1 pepper to taste; cook until done. Stuffed Clams-Take large clans and wash well; cut out clans; make dress ing of cracker crumbs; season as for chicken dressing; fill each shell with ! dressing, lay a clam between, then wind a white string around each one:
 place in rows in dripping pan, pour
 hCuOr from clan,s over s-N~~- bake n
 a hot oven. Simply delicious!
 Aunty No. Received your letter;
 also the card. Many thanks. Will an- sWer as soon as possible.
 Polly WInters1 cen: 4oar letter ', ssz received: &lso the one you neclosed for another party. Will see that they get it.
 Doctor: It is some time since we
 have met I have had time to grow some
 FAT CONTRIBUTOR.