davidaulloa/AmericanStories huggingface dataset:
Norwich bulletin., 1914-04-25
TWO STANDBY RELISHES FROM
 AUNT JUDY.

Dear Sisters of the Social Corner: I feel communicative so I must write
 Aunt Abby-Your nice long letter was enjoyed very much. Thank you for the invitation to visit you. I am sure we would enjoy the ride you spoke of, visiting places familiar to us both, years ago. Your Easter card was .'fetchin'. :" Did you get mine ?
 Maine Lover: Thank you for the books you so kindly sent. I enjoyed In the Days of Long Ago; the others as well. A book is always a pleasant friend to me. l should have many lonely hours were it not for books. Am reading The Conqueror. It is we'll worth reading.
 Have tried in vain to get The Wind Before the Dawn. It is so popular it is seldom in the library long.
 I will give two of my standby rel ishess which are fine when the supply of pickles waxes low.
 Cabbage Salad-One- half cup each of vinegar, cream and sugar: mix well, salt and pepper to taste; pour over finely chopped cabbage and serve This is sufficient for four persons, is easily prepared and much relished by 'our folks"
 Picked Peaches-Soak 1 pound of dried peaches over night: scald them in the same water a few moments until like fresh fruit; drain, then scald sufficient vinegar to cover the fruit :; add cloves and cinnamon and sugar to taste and pour over the peaches; when cold they are ready for use: whole spice is better, but ground may be used tied in cheesecloth.
 Hope some of the sisters will try these.
 ATTNT JTTDY
Norwich bulletin., 1914-04-25
THINGS IT IS WELL TO KNOW

Editor Social Corner and Members: l think you will find the following hints of value some time:
 To remove rust from knife plunge the blade into an onion and leave it for an hour. Then polish in the us- ua1 way.
 Before using a new comb wash it Tn soapy water; and when dry rub with little olive oil. It will then last twice as long.
 Flowers keep better in damp sand than in water. Flowers for the table may be more gracefully and firmly arranged in a jar of wet sand than in a Foundation of moss.
 Always sandpaper the soles of baby new shoes before they have been Worn- This keeps her from slipping on the bare or polished floors. and prevents many @ bad fall which could easily result in a sprain or broken bone.
 Curtains will hang straight and look much nicer if a small weight is sewn in each end of the lower hem. In thin curtains the weight will pre- vent them blowing about, and they Will hang, as they should, following the line of woodwork.
 Lemons my be kept a long time without becoming dry if put into a jar of water with a lid. The water oiioUiu pS CiAtuSeu once d week 1T the lemons are to be kept long. When used they will be quite as firm as when fresh. and. if anything, more juicy.
 To ascertain whether a room is damp or not, place weighted quantity of fresh lime in an open vessel Ill the room and leave it there for twenty four hours. carefully closing the win doWs and doors. At the end of the tWenty-four hours re-weight the lime and if the increase exceeds one per cent of the original weight it is not safe to live in the room.
 To wash wooIen stockings so that they will not shrink is quite easy. First shred some yellow soap into a small tin saucepan, cover it with cold water, and let all boil slowly on the stove till d jelly. Take some tepid water, and with the boiled soap make a good father. Wash the stockings in this, rubbing well and using no other soap Rinse in tepid clear water, wiring out and set in the air to dry quickly.
 RUTH.
Norwich bulletin., 1914-04-25
APPLE SAUCE CAKE.

Dear Social Corner Members: How are you all this morning? Don't it seem nice to see the sun come up in the morning, hear the birds sing, see the green grass shoot it's tiny blades forth? Even in one night it grows, aand the thought comes stealing into the soul it is spring.
 Each season brings so much into the human life, winter with it's blasts of bleak winds, it seems as though we should freeze; and the snow so white and pure reminds us of old age and that we should be pure and white, with our souls all ready for their upward flight when God calls us to go; then the summer comes in its season, re- mtnding us of young people so happy in their young life, with flowers bios soming along the highway and along the fields of life; then there is fall, when all denotes the end of the fruit ful season, the rest of nature, and the return of those winter months again, followed by spring. When would We welcome spring more than after the winter season is over?
 There is so much We can and should be thankful for as we journey along: Health, friends, sight, the perfect body, clean spirit and good thoughts: all of these make up our life on this earth and on the other side of life, too. If you wish to be good, think good thoughts. What you seek, is what you find. Cherish pure thoughts and you will have them; de- light in other thoughts and you will have them.
 Beautiful thoughts are beautiful things. They uplift the soul and make the world a better place, because you have lived in it and thought them.
 Apple Sauce Cake-One cup of su- gar, one-half cup of butter, one cup of unsweetened apple sauce, one and a half cups of flour, one cup of fruit, a teaspoon of all kinds of spice, a little salt, one teaspoon of soda beaten into the apple sauce; then add butter and sugar creamed together Bake in slow oven about ree-mourths of an hour.
 CTfC V-TE~E-
Norwich bulletin., 1914-04-25
HOW TO CURE MEAT FOR TABLE
 USE

Dear Cornerites: Here are a few of my ways of curing meat for our table use
 When the hogs are killed, let them thoroughly cool through, then cut up and begin to salt.
 Rub the outsides of each ham with a teaspoon of powdered saltpetre and the inside with a teaspoon of cayenne pepper, having mixed together two pounds of brown sugar and salt: mix in the proportion of one pound and half of sugar to a pint of salt, and rub the pork well with it. This quantity of sugar and salt will be sufficient for fifty pounds of meat (of if one wishes their meat to be more salty use more at the above rate).
 Have ready some large tubs, the bot tom sprinl1led with salt and lay the meat in with the skin downward. Put plenty of salt between each layer of meat. After it has lain eight days. take it out and wipe off the salt and wash the tubs.
 Make a pickle of soft water, equal quantities of salt and molasses and 8 little salt peter, allowing five ounces of saHpetre to two quarts of molasses and two quarts of salt which is the proportion for fifty pounds of meat The pickle must be strong enough to hold up an egg. Boil and skim it and when stone cold pour it over the meat, which must be turned frequently and pasted with the pickle.
 The Name should remain in the pickle four weeks The bacon three weeks. They should then be taken out and smoked. Having washed off the pickle before you smoke the meat, bury it while wet, in a tub of bran. This will form a crust over it and prevent evaporation of the juices.
 Let the smoke house be ready to receive the meat immediately, when you take it out of the tub After it has lain half an hour rub the bran evenly over it. Now hang it up to smoke with the small end downward. This is for bacon and hams.
 I have another recipe to salt pork hams. Make a brine of four gallons of water, seven pounds of coarse fine salt, two pounds of brown sugar; boil it and keep it skinned. to remove any sediment that may arise from the salt; when cold pour it over your hams. after packing them well in a barrel. When packed pour a quarter pound of sa1tpetre after dissolving in a lit tie water over all. This quantity is for one hundred pounds of meat
 Pork hams must lay in this six weeks and beef of any kind may lay
 (Continued on Page Fifteen)
Norwich bulletin., 1914-04-25
BETSY sOBBETT'S WAY OF
 COOKING RHUBARB.

Editor Social Corner: Just think: Two months since I've written to The Corner. No doubt you wonder how managed to keep still so long. I did intend to send a line for the Anniver- sary number, but was so busy visiting I didn't get time.
 When I read Tn the Social Corner Record that the greatest number of names used by one writer was seven, I thought;
 There, the Editor meant that for me"
 But when ! counted my pen-names up l concluded he couldn't have meant me, for Well, maybe the least said the better; but when I got to ten l stopped. There may be a few more. 1 am not sure.
 If I am not mistaken, I began writ ing in April, the first year The Corner started; but I don't believe anyone who knows me would recognize the first name I used, and only a few The last. Now ! don't promise never to try our Editors patience again. prob ably l shall many times, but l think I can safely promise not to use ten more names in the next four years not more than nine, anyway.
 Here are two more good carrot recipes to add to the ones Maple Leaf gave us last week:
 Mashed Carrots-Wash and scrape the carrots and boil until tender. Drain, mash and season with salt, pepper. butter and a little vinegar. Serve hot.
 Dutch Hutspot-tSix carrots, six me- -dium sized onions, six large potatoes; cook carrots and onions together until tender; cook potatoes in a separate dish. Drain, mash, mix all together. Season with salt, pepper. one teaspoon sugar, one-lralf cup milk or cream, and a little butter. Beat well together. Serve hot.
 As it is almost time for rhubarb I will give two recipes that we liked very much last year:
 Rhubarb Dumplings-Fill a basin about half full of rhubarb, washed and cut in small pieces; add water to cov- CT. When it boils sweeten to taste, drop in by tablespoons until tie sauce is covered; dumpjings made the same as for biscuit but emitting all or near lS all the shortening. Cover closely
Norwich bulletin., 1914-04-25
Mx soYHoon PANTAtooNS.
F. P Hathaway.

F. P Hathaway. Tonight as sit in my cozy den ffy mind runs back to that old time
 when FS just completed a couple, of JuneS, And had been presented with panta-
 Icons. Mother had made them of Pas-oid
 pants, Without pa1tsrn and taking . D. chance That the things would de-littIs they
 did Sat I was thea1I- fired proudest kid
 moons When broke cut in rantaloons. Even tonight my old skin, itches When I recall all those boyhood
 brooches; The cloth was -Jeans;- a 1iggery stuff That was always stiff and always
 rough Wherever it rubbed~it left it's mark Scared up the skin like hickory bark. And my little legs were always sore Because Of fine boyhood pants wore II occurs to me now @that 1t gave me
 pain, When I learned how easy the cloth
 would stain; That in spite of all that could do. To keep them clean for Sunday BY
 two, Something d happen-Fd spill some
 1Hfce. Tomato or appie-it was no use, Those spots would get there all tec
 soon, And soil my hcyfoed pantaioens. But in sray-haired age I'd freely
 trade My present pants that were tailor
 made The corduroy kind and the hand-me-
 downs The Kind I've bought in 3 hundred
 towns I'd give them all and much to boot For the principal part of that coatIess
 suit, That I go at the end of 8 couple of
 JuneS- Oh, l love them yet-thoss panta-
 Icons.
Norwich bulletin., 1914-04-25
A CHATTY LETTER FROM SNOW.
 BALL.

Dear Sisters and Editor of the Social Corner: How are you all this lovely spring weather? Isn't it nice to have warm weather here again after the cold winter days?
 Merry Farmer: I suppose you are busy farming Have you planted your corn yet. l will send you a card soon. Yes. Snowballs have melted and Ma pie Leaves will soon start. Your letter was fine. Come again soon.
 Crimson Rambler: Looked for you all day Sunday. It was such a lovely day we thought you would be down. Give us a call soon. Was sorry 1 was Ma: Received your card. Many thanks. Tlis is fine chicken weather. Biddy: Your Easter story was fine. Why don't you come with another of your interesting letters to The Corner? I suppose you are busy scratching these nice days!
 Rural Delivery: Where are you? Haven't seen any letter from you late ly. Please give us another cali soon. I suppose you are all busy planting your flower gardens.
 Balsam Fir: Am glad you are bet ter. 1 hope by the time this letter is printed you will be fully recovered.
 Ready: Thanks for your pretty card. Are you so busy filling your woodboX that you don't get time to write to The Corner?
 What a lot of new Writers there are in the Social corner since The Anni- versary.
 Balsam Bud: Welcome to The Cor ner Come again with some more housekeeping hints. Suppose you are all through cleaning house.
 SNOWFALL,
Norwich bulletin., 1914-04-25
HOW TO MAKE CHOCOLATE DAINTlES.
HOW

Dear Sisters of the Social Corner: I send herewith to The Corner a few chocolate dainties:
 Hot Chocolate-Grate or scrape three-fourtks of a cake of chocolate mix thoroughly and smoothly with one quart of cold water. add sugar To suit the taste and allow the mixture to boil until it is a fairly thick paste. Boil separately one quart of sweet, rich milk and stir it into the chocolate mix ture- Then cook for few minutes longer.
 Chocolate SouffIe-Cream two table spoons each of flour and melted but ter; add three-fourths cup of milk. One-hah cup of sugar, a pinch of salt and two squares of chocolate melted in a little boiling water. Cook five minutes and set aside to cool. When cool, add the beaten yolks of three eggs and one teaspoon of vanilla Then fold in lightly the stiff1y whipped whites. Bake 20 minutes and serve
 Chocolate Pancakes-Beat two eggs and add two heaping teaspoons of grated sweet. chocolate, half a cup of milk and half cup of four Beat well and fry like ordinary pancakes browning both sides; put them on a plate and sprinkle with powdered su- gar. Serve at once.
 Chocolate Cream-Put one quart of milk on to heat; mix two tablespoons OI COrnSIdTcn ana IOur or grated cnOc- olate with a little water and add it to the hot milk, with two-t thirds of a cup of sugar and a pinch of salt. Let it boil for five minutes, stirring con- stantly. Flavor with vanilla
 Chocolate Sauce-Put four ounces of grated chocolate. one cup of sugar and one cup of rich milk over the fire. Stir until the sugar is all dissolved and let it boil well. Serve hot as a sauce for vanilla ice cream.
 Iced Chocolate-Grate two squares of chocolate and mix with one cup of sugar and one of water. Put in a double boiler and let cook until it is a of vanilla and set away to cool. Put two tablespoons of this syrup into a glass with milk. Shake well and top with a spoon of whipped cream.
 Dresden Chocolate Crumbs-Mix- one cup of bread crumbs with half a cup of sugar and a. pinch of salt. Put in a moderate oven and bake until the crumbs are hot and the chocolate is melted. Serve with whipped cream.
 Chocolate Bread Pudding-Pour one quart of milk over one cup of bread crumbs. When soft, add one cup Of sugar, two squares of grated chocolate and the well beaten yolks Of three eggs. Pour into a buttered pudding dish and set in the oven to bake, stir ring as often as necessary to prevent the chocolate from rising to the top. When done, spread 9 meringue made of the whites of the eggs whipped stiff with three tablespoons of powdered sugar, spread over the top and brown very lightly. Serve with cream.
 Chocolate Cookies-One beaten egg, one cup of brown sugar, half a cup of soft butter, two tablespoons of grated chocolate, half a cup of milk, half a soda one of vanilla. and one and one-half cups flour. Beat thor ougnly and drop from the spoon on we'll buttered tins and bake.
 Chocolate Cream FilIins-Mix in about one cup of rich cream half a. teaspoon of vanilla, four tablespoons of sugar and two of grated chocolate. Place the bowl in a pan of ice water and beat the cream until light and thick.
 HOPEFUL.
Norwich bulletin., 1914-04-25
USES FOR LEMON JUICE

Dear Editor and Sister of the So- Scial torner:-t1ow are you all? AnC what do you think of the proposition in regard to the Emblem for the Cornerltes. Don't you think it would De nlce to be able to recognize eacl oeher when we meet. If we are al cIasSed together as Sisters I don't see why tpere shouldn't be some badges or something. worn, to show for it So we could greet each other, with . Will all sit up and take Notice. Aunt Sarah: You say T have giver myself, away" Have you forgotten my promise? I wish you would lei me know when you are going to New London again.
 Hetde Marie: Did you receive the Birthday card 1 sent you? You surely were well rememberee. For hoarsness beat up the white of an egg mix with lemon and sugar Take a teaspoonful often.
 GargIe bad sore throat with a strong solution of lemon juice and water.
 Lemon Juice mixed very thick with sugar will relieve tickling cough that is so annoying.
 Lemon Extract-Grate the rind of three lemons in half a pint of alcohol, let stand for three weeks, drain off the fluid, bottle and cork, and you have finer Extract than that which You buy at the stores.
 A strong unsweetened lemonade taken before breakfast will prevent a bilious attack.
 A hot lemonade before going to bed, will cure a cold on the lungs.
 slice of lemon added to a glass of tea makes Russian Tea.
 Garnsh fish, oyster or crab dishes, salads with slices of lemons.
 Lemon juice and Salt will remove iron rust.
 Wash Fruit stained Hands in lemon juice to take off the stains.
 A cloth saturated in lemon juice, and bound about a cut. or wound. will stop it bleeding.
 Lemon juice added to fruit juices. that do not jell readily, such as cherry. strawberry etc, will cause them to jell.
 Lemon juice is much nicer for sal ads than vinegar. This is especially true of fruit salads.
 To keep lemons fresh long time, insert over them a glass dish that fits closely.
 Queen of Toilet Remedies A cut lemon should always be on the toilet table. If the fingers and nails are soiled and stained dip the ends in the lemon juice, rubbing them against the pulp, and the stains and grime will be quickly loosened.
 Mullen Syrup for a grippe cough Wash and steep the Mullen leaves, green or dry, stain through a cloth, take as much molasses as you have of -the water in which the Mullen was boiled and boil it down to the consis- tancy of cold molasses, then squeeze in the juice of half a lemon. It has been known to break up a cough when all other remedies failed.
 I hope the Editor, and all the Sis terS enjoyed the Easter time. The weather has been fine. only cold; but I expect the sun shone upon 9 score of Easter hats.
 I am anxiously waiting to see what the Sisters have to say concerning the first part of my letter.
 J. A K
Norwich bulletin., 1914-04-25

MT. Denison, the scienct teacher in our school announced that Dr. Aiken l down to the office on "Wednesday i evening to see how X-ray work was 1 done. -Jo was delighted She real i ly is interested in such things, and i she wanted me to go too. ! don't take to physics. but ! thought FGa like to see that, and MT. ] Denison saSd I might go with them. i It was rather late when Jo called for me and we had to hurry. i Have you ever seen an A-ray, 1 Bab?' she asked.
 "No,' I answered. But I've heard your Cousin Carl tell about them, and how they just show your bones, | unless there's a mineral substance like 1 a bullet or needle somewhere inside 1 you.''
 Yes and they show if one of your i bones is deformed, or out of place. i They're wonderful. They show up any abnormalty in your skeleton. Carl says. I wonder if I have one" T shouldn't be surprised, T retort- ed. I always thought you had screw a bone"
 When we reached the doctors office Jo sighed. "Oh. dear" She was in in a great hurry to see it. Why can't we all go in at once and have it over," she whispered. T Ccu nduS dlOQHu HSIS qd4tO d1AA night
 She was very impatient, but she didn't have to wait long. Strange to say. she didn't want to be the first one to try it. Jessie Browning was too babyish, but one of the other girls boldly held he rhand where Dr. Aiken told her.
 'Tt won't hurt you,'' he said, same as he used to when we were five years old.
 They tried having us hold watch and a penny, and we put rings on our ferent metals look from our bones. And Polly Wells's little finger showed more crooked than you would even notice to look at her hand.
 Jos turn came last.
 Shall I keep on my glove" she
 @'If you like. 'Dr. Aiken answered. we can see right through 1t, you know"
 q think I may have a slight ab- normatity," Jo remarked. My left hand is rather stiff"
 If there is we will find it." he as sured her.
 She tried her right one, and it wasn't different from the rest, but when she did put her left hand under he looked at the image on the screen. and looked again.
  See here. DeniSon."
 Its her glove button," said MT. Denison.
 "No, I don't mean that. Right in here, move your hand a bit Miss Jo." There's no doubt but that is a bone. It is curious"
 We all looked. The bones in Jos hand did look queer. Mir. Denisor didn't pay much attention but the doctor was really puzzled and inter eSted.
 Does it trouble you?" he asked.
 "Just a little stiff sometimes, but can use my fingers all right
 After he got through Jo asked if he couldn't show us our ribs and how they curve from the spine.
 Certainly. if you want to wait till can fix a larger screen" pr. Aiken replied.
 Jo kep1 squirming uneasily, and when I asked her what the matter was she said she had a pain in her side.
 You'd better see him about it aft CT the others leave" I whispered t'Ill wait for you if you like, Jo-Jo." She nearly giggled outright. and then she frowned and shook her head. Soon Dr. Aiken said he was ready.
 ''You will have to take off your coat for this' he said
Norwich bulletin., 1914-04-25
A SOCIAL GREETING FROM RU-
 RAJ DELIVERY.

Dear Social Corner Friends: Just a few lines to thank all those who kindly sent me beautiful Easter cards.
 Aunt Abby; I think a lawn party would be grand outing for the mem oers of the department. They could exchange ideas and reliable recipes, which when well prepared and cooked would make the stomach long for more. would suggest they meet at your home some time the coming sum mer.
 Biddy had a great time Easter. She called out a large portion of the Social Corner folks.
 Chrysanthemum: I have no spoons with the initial G. I think someone must be helping you to find out Who is Who?
 Crimson Rambler: After the birds go to Hse sunny south to spend the winter is when my birthday arrives, which is Nov. s.
 There seem to be quiteVa number of the Sisters trying to find out who I
Norwich bulletin., 1914-04-25
A FEW USES FOR eLYcERINE.

Dear Sisters of the Social Corner:- Here are a few ways of using gly- cerine about house:
 When the children's shoes are hard after being wet, apply a little glycerin, after they have become dry, with a piece of absorbent cotton. They will absorb it and the next day will be as soft as ever.
 Patent leather shoes can sometimes be kept from cracking if glycerin is used to soften them.
 Glycerin is also used in cooking Did you ever try measuring a tea spoonful of glycerin to each pound of 1rldt when cooking jelly or preserves 70 keep a Sugary coat from forming on the top?
 When fruit is stewed, use one table spoonful of glyceTin to each pound of fruit, either fresh or dried Any fruit requiring sugar is improved by the addition of glycerin.
 GIycerin is also used to freshen book bindings. Dissolve one ounce of pure White glue in pint of water and a. tablespoonful of glcerin and a table spoonful of flour or rice paste. Apply with & soft brush and rub with a, cha molS skin. This preparation is used only for calf bindings
 hiking pads for rubber stamps may be reinked by means of aniline dyes of suitable color mixed to the con- slstency Of thick cream with glycerln
 Glycerin may be rubbed on the win dow glass after it has been washed to keep the windows from becoming steamy.
 To remove stains from white fan nel. take equal parts of glyceF4n and yolk of egg. Soak the spot and wash in soft water.
 Glycerin has great softening quail ties. It can be used to soften water Try two tablespoonfuIs of glycerin in the water in which you soak your clothes, and two tabIespoonfuls of gIy- cerin in the boiling water.
 Glycerin fits the emergency box to T. Try iti
 CORDEIIA