Norwich bulletin., 1914-07-18
JELuEs, JAMS AND sPIcED
 FRUITS.

Dear Editor and Sisters of the Social Corner: I regret very much not bel ag able to attend the Coventry lake pie nic Have been reading an account of 1t and know the Sisters must have had a lovely time, for it is a most beauIs- full spot Have been boating several times on the lake. Have in mini once in particular when the waves were so high we had all we could do t. get to the shore; but as the one who mad charge of the boat knew how to handle it she landed us safely but with many blisters on her hands.
 Auntie No. 1: I should like so much to be present at your lawn party and meet some of the Sisters; but you say the distance is about three quarters of a mile and as I am not much of m uphill climber will have to give 1t up and simply think what a good time the rest of you are having. Am not as young as I used to be. and as we grow old of course we expect to take back seat Wonder if Great Grandma wIll be there? Should like to see her. Hope you will tell us about it in The Corner later.
 Poinsettia: Your raisin salad recipe is excellent, and many of the others sound just as well.
 Fat Contributor: You certainly gave us fat contribution for our Social Corner recipe book. Have already tried some of them which proved, as you said, worth trying; and shall try oth- CTS later on. Hope you will send more just as good.
 Wonder how many of the Sisters have Social Corner recipe book? l prize mine very highly.
 Ella of Canterbury: You ask for recipe for rhubarb jelly. l will tell you how I have done mine: Af-er canning rhubarb I used the red skin and ends which were left; put them on stove in a granite kettle and covered well with water; cook till tender aad the color well extracted, then strain and to each cup of juice add two thirds cup of sugar, then proceed IS with other jelly. It has a lovely color and a fine flavor. Of course. you can 1se the stalks in the same way.
 which is lovely. Have made several tumblersful.
 Rhubarb Jan-Two and one-half 1 pounds of rhubarb cut into inch bits. one cup vinegar, two pounds of sugar and tablespoon cinnamon and cloves. l Put into kettle mad boil one-half hour. Put in jelly glasses as you would | jelly.
 | Canned Rhubarb IT Select medium sized stalks of rhubArb and cut them | long enough to 1t, standing on end, in a fruit jar. Put them into a glass jar, filling it, but not packing tightly enough to bruise. Put jar under the 1 cold water faucet and let the water run | in slowly until it overfiows and until there is not bubble to be seen in the l jar and until no more bubbles form. Then, while the Jar is still -overfiowing, cover and seal Keep the jars in a dark place, so that the contents will not 1 lose their color.
 Jeilied Raspbewies-Mash one quart | of entrants and add one pint of sugar | to the juice Let 1t simmer for five minutes and strain. Mash one quart of | raspberries and add to the juice and cook slowly without stirring for one | hour. Pour in glasses while hot and | seal
 Spioed Cherries-One pound pittsd cherries, one-half cup of cider vinega , one-half pound brown sugar. one-half | teaspoon whole cloves, one-half tea spoon whole cinnamon, Heat all but | cherries to boiling and drop in pitted | cherries.l Cook 15 minutes. fill glasses | with cherries and pour over hot spieed syrup. Seal.
 Currant Jelly Chat never fails)-- | Wash, drain and mash six quarts cur | rants; boil 20 minutes. Put through a calendar and then through a cheese | cloth, twice. Measure 1t and boil hard five minutes. Then add as much sugar | as you have juice and boil one minute ] With best wishes and good time ct the summer picnics
 UDELL