Norwich bulletin., 1915-01-30

may be men; but if they're men they aren't Sisters"
 Sometime when I'm older I'm going to try for monthly prize. I VIII write you a very serious letter, full of wis dom, and the. Editor will send me a niYe check for S2.50 for which shall be so surprised
 I wonder if A School Girl" a High School Girl? am P. H. s. girl.
 This letter has so far been rather talzative so now I'm going to- make it useful by writing some apple recipes. In my first two years at High school took cooking Domestic Science), so now I know how to cook g, great many things.
 CoddIed Apples: Wipe, quarter, and pare eight sour apples. Make a syrup by boiling together one cup of sugar and two cups of water for three minutes. Cook as many pieces of the apple as will float in the syrup; when soft, remove and add more. Pour the syrup over the apples when all are cooked. They may be cooked whole. The syrup may be favored with the rind and juice of a quarter of a lem on, or piece of stick cinnamon may
 be cooked in 1t.
 Rosy Apples With Orange Sauce: Core six red apples without removing skin and simmer till tender Turn often so as to cook evenly and not to
 break open. Remove to plate, careful
 ly remove sl1iul. If any pulp is left on
 the skin scrape it from the skin and
 replace on apple. Serve with orange
 sauce made thus: Put in a saucepan
 one cup water in which apples were cooked, one cup sugar, and juice and grated rind of one orange. Simmer to
 thick syrup.
 I hope all of you will try this recipe
 because it is very good, and it looks so
 pretty, too.
 Apple Salad: Cut tops from red apples. scoop out centers leaving firm one halj inch wall. Add equal quanti- ty of chopped celery with removed ap- pie. Mix with boiled salad dressing;
 refill apples, and serve on green leaves Make the boiled dressing thus: Melt two teaspoons butter, add one half | tablespoon flour, and stir Isii smooth Add gradually one fourth cup water and one fourth cup vine-~- Return to fire, stir till mixture thlckens. Beat one egg add to it one teaspoon sugar one half teaspoon salt and one half the two mixtures. Cool before using.
 ScaIIoped Apples: Melt one half cur butter. add to it one and one half cups cracker crumbs. Pare four sour apples ! and cut in thin slices. Mix four cups sugar with one teaspoon spice. Butter 1 shallow baking dish and sprinkle one tenth of the buttered crumbs in the bot | tom of the dish, then layer of sliced apple, next one third of the sugar anC spice, and lastly one half cup boiling ! water. Bake in a hot oven forty five | minutes.
 l Serve with caramel sauce made thus: | Put one half cup sugar in a small fry
 ing pan and stir constantly over tht l fire until melted and of a light browI color. Add two cups boiling water l little at tune. Allow to simmer tel ! minutes. Serve cold
 l Will some one give me a recipe fol 1 apple dumplingS-I know that tn, l dumplings are cooked in the appl, l sauce and served with a sweet, spicet 1 sauce. but I don't kr0w how to mak, the sauce. My father has eaten them 1 Also l want a recipe for old-fashionet 1 bean pOrridge
 1 About two or three years ago ; minister preached a sermon at churcl 1 in which he gave a poem, The Hous, by the Side of the Road" I saw tn,
 minister only that once so I couldn' get the poem from him, but 1 wonde if sometof you don't know it? I wouI, like a copy of it very much as it i'm pressed me so much that I've neye l forgotten the name of it.
 1 SWEET SIXTEEN.