Norwich bulletin., 1914-04-25
THE SOCIAL CORNER

by the pound. They are wholesome and nourlshing. To have cornmeal for breakfast or supper occasionally helps to give variety. Cook a double portion and on another day fry 1t and serve with syrup or sauce.
 Instead of paying from eight to Il cents pound for rice byy the broken rice at three cents a pound. It is a little more labor to prepare and does not look so well when cooked as the whole rice. but it is just as wholesome. Keep some of the other on hand for special occasions.
 The price of a ten ounce package of minute tapioca is ten cents. Pearl tapioca at from four to six cents a pound is just as good as the minute tapioca and really not much more trouble. To prepare pearl tapioca wash 1t and soak over night in cold water. The next day cook over steam until it Is like clear starch and free from Jumps.
 When potatoes are high priced do not use them every day. Sometimes serve boiled rice or hominy in their place.
 Left over portions of rice. hominy, wheateana or cream of wheat can be used in soups or fried and served with butter, or With syrup or sauce. To make nourishing and palatable dish for luncheon or supper wash your
 
 or two. grated cheese. butter and salt and bake as you would custard.
 If some members of the family can not eat cheese omit it from the dish and serve uncooked cheese for those who can eat it. Our family likes cooked cheese if it is simply cut in small pieces and that is less trouble than to grate it.
 ln cold weather a pot of soup always on hand is an economy. Many left overs too small for any other use may be added to the soup. If you do not want to bother to make your own stock use good canned soup. Many of the canned soups are so concen- trated that they can be diluted with milk or the water in which vegetables have been cooked. The water in which whole rice has been cooked is an inn provement to almost any kind of soup. it is also good in cocoa
 Time and fuel can be saved by boiling enough vegetables for more than one meal. Put the surplus in a cool place and the next day re-heat in some attractive way. Following are some good ways-PotatoeS-frie escaHoped, creamed, parsnips fried or creamed; turnips escalloped; cabbage, cauiihower, kale creamed; peas, or boans, celery (the outside stalks) creamed together. Carrots and celery creamed together. Carrots and celery are also good creamed together.
 Good vegetables hashes can be made by chopping together various cola veg etables and frying them in butter or crisco.
 Cold pota4oes, peas beans. carrots, celery and beets arc good in salads.
 When preparing lettuce, celery, en- dives, radishes, water cress or parsley wash double portion. Put the sur plus away in waxed paper. If the vegetables were in good condition they will be all ready to use the next day. If they were not very fresh to start with they may be little wilted.
 In that case let them lie in cold water for half an hour before serving
 Nuts can be cracked in large quan- titles and put away in covered jars
 Small quantities of fruit can be util- ized in fruit salads cooked with tapioca, water and sugar and served whipped cream. Fresh oranges or some orange marmalade, and mara schino cherries are delicious prepared in that way. Other good combina- tions are bananas and oranges; bananas, dates and a sour apple; oranges and raisins, apples and rais- ins Both apple and peach are good cooked alone with taptoca.
 Hoping at least, a small portion of this sage advice may prove useful to some one, and with kind regards to all the the Cornerites
 AUNT MEHIITABLE.