Norwich bulletin., 1914-08-29

\ over meats. Make rich baking powder biscuit dough and roll out into sheet half anf inch in thickness. 6lend together 1he cupful of cold cooked beef, one cup of cold minced Cor Instead one may use minced one teaspoon of prepared mustard, two well beaten eggs. one grated onion and a little dough-; roll up firmly as Tor jelly roll; bake about forty min utes. If the meat paste is too dry ia very little soup stock may be added should be served hot with either brown gravy or tomato sauce. | Salmon icaf.-Mix the contents of Q pound can of. salmon, freed from skin,s with one cup of stale bread crumbs, the juice of one lemon and one green sweet pepper. cut into slices,. one tablespoon of butter. half a tea spoon of salt, a dusting of white pep per. and the stiff1y beaten whites of two eggs; place. this mixture in a buttered pan. set in warm water in a moderate oven to cook until the cen ter is firm, let cool in the water, then place in the refrigerator until cold; serve garnished with lemon.
 The yolks of the eggs may be used for a mayonnaise dressing or custard dessert.
 Grandmother Cream Blackberry Pie Make a rich crust as for custard pie; take one cup of sugar and mix i'll the crust with ripe blackberries; pour over them the mixture of sugar and cream; bake in a moderate hot oven. Delicious. Try it.
 . Raspberry Tart-Bake a pie crust shell, and when cold fill with red raspberries dusted with pulverfzed sugar covered with whipped cream.
 C-l for twenty minutes, place in cold water and when cold shell and cut into halves; remove the yolks with & sharp pointed spoon and mash to a paste, adding pepper and salt to taste, a very little French mustard. cress and sufficient mayonaisse dress ing to moisten, refill the egg with the prepared egg yolks; cut into quarters and arrange them on a bed of crisp heart lettuce leaves, pour over a cup of mayonaisse dressing; gar nish with chopped pink radishes and capers.
 Chop suey-This is a dish that can be made from Ieftovers and is hearty enough to form the principal dish for luncheon Or supper.
 Cut in very small pieces either cooked cold veal or chicken, and mix with boiled rice. One cup of meat to three of rice Add some chopped English walnuts with seasoning to taste. Place in a buttered baking dish, dot over the top with bit of butter and bake until nicely Drowned. Serve in the baking dish.
 Raspberry lce-Pick over raspber- ries. Wash and squeeze through a double thickness of cheese-cloth a sui hcient quantity to afford two cups of juice. Pour four cups of boiling water over one and two-thirds cups of sugar, and when cool add the raspberry juice and two tablespoonfuls of lemon juice. Strain and freeze.
 cherry oaFed-wash cherries and remove CtemS and stones. Fill cavi- ties with Albert meats. Arrange on a bed of crisp lettuce leaves, and ga-- nish with cherries from which the stems have not been removed, serve with a cup of Hhyonaisse dressing, to which has been added just before cream, beaten stiff.
 . iced CofTec-Make coffee medium strength; place before each person to be served a glass filled with chopped ice, and over this pour the steam'ng hot coffee slowly; add sugar if you de- sire; also. whipped cream. You will have delicious cold drink
 Pineapple sscrbert-Cut a good size pineapple into dice. Pour over it two quarts of iced water. Add the juice of four lemons, a piece of ica and sweeten to taste.
 Egg Lemonade-Beat one egg well and add to it one tablespoon of lemon juice. one of crushed ice, three of ice water and .sweeten. to taGte. Shake well, pour into glass, fill with leo water, and on top sprinkle nutmeg or ground cinnamon.
 Milk Shake-Rreak one egg into a. 1 large glass, beat well; add one table | spoon of crushed ice. sugar to taste, l pint of fresh milk, shake l we'll or beat with a rotary egg beater. Before putting on ice pour into small | glasses, sprinkle with nutmeg and serve.
 FAT CONTRIBUTOR.