Norwich bulletin., 1915-12-18
Continued From Page Eishtsen.)

| the brown gravy. If a very rich gravy | two tablespoons of butter may be added bit by bit.
 If Roast Pig is desired, clean. wipe
 and stuff a three weeks old pig. Skewer into shape. Place on rack in pan, rub with butter, dredge with flour | and sprinkle with salt and pepper. l Place in moderate oven- When heated 1 through, increase heat, paste every lit- 1 tie while with melted butter. turning Cook from three to four hours, accord
 ing to size of pig. Serve on hot platter
 on bed of parsley. This is simply l delicious.
 Chicken Pie-Cut a chicken in pieces
 for serving, melt four tablespoon but | ter or use the same quantity Of pork | fat, add one-fourth cup of onion, a
 spring of parsley, bit of bay leaf, four
 cloves and one tablespoon salt. Put
 in chicken and cover with boiling wa | ter. Cook until tender. Then arrange | chicken in baking dish, cover with
 strained and thickened stock, cover the | whole dish with mashed potato or pas- | try crust. Some prefer a good rich bis cult crust Bake until potato is brown
 or crust is done.
 Mashed Potatoes-wash and pare | the desired number of potatoes. When done. mash and add hot milk to which
 has been added a good lump of butter, I baking powder. Beat till light and | fluffy.
 | Turnp-Cook until tender Mash and
 season with salt, pepper and butter.
 Boiled Onions-Pare and cook until | tender. change water two or three | times. When done, drain, put in | double boiler and add a cup of cream l or milk. If milk is used, also add@a lump of butter. Season with salt and | pepper.
 Cranberry Sauce-Put two cups of l boiling water in a bright granite ket- l tle add two cups of sugar and when 1 boiling turn in one quart of clean i cranberries. After they get to boiling ] boil ten minutes. Pour into a heated 1 glass dish.
 Celery-Clean well, roll in wet cloth
 and place on ice or in cold place. Suet Pudding Two and one-hal1 | cups four, one cup suet (hnely cu) 1 one teaspoon soda, one cup raisins one
 of entrants. little salt, one cup ot l milk or water, one teaspoon cinnamon | one cup >molasses, nutmeg, steam three l hours. Sauce: Melt one tablespoon ot | butter in a saucepan; add one table l spoon flour. When smooth, add grad | ually one cup of hot milk or water
 stirring all the time. Pour this mix | ture on to a well beaten egg and one
 and one-half cups sugar. Flavor with vanilla or lemon.
 Squash Pie-Line pie plate witt 1 plain pie crust. For filling mix one and one-half cups stewed squash. one
 and one-haf cups milk, one egg. three. 1 fourths cup sugar, One-third teaspoon
 salt, .one-half teaspoon ginger and one l teaspoon cinnamon. Bake in a good | oven till mixture ceases to be milky | when tried with a knife.
 Pumpkin Pie-Made the same as
 squash, only add two tablespoons mo. 1 lasses and one-third teaspoon allspice Mince Pie-Two bowls apple, ont
 bowl cooked beef. one-fourth pound
 suet. grated rind and juice of lemon | two cups of molasses. one large tea. l spoon each cinnamon, cloves and nut.
 meg, one pound raisins, one-half pound
 entrants, one-fourth pound citron, GU | fine, and one quart fruit juices, sugar | and salt to taste.
 l I prepare my celery, cranberry sauce | dressing and sometimes turnip and on. | ions the day before. Also suet pudding 1 as they can be relocated when needed | and save much work on Christmas day l fear I have already taken too mucl room.
 1 Wishing you all a Merry Christmas UDEIIlE.