Norwich bulletin., 1915-12-18
rolls and honey

French Rolls: Take bread dough | raised for the last moulding, and work l into it a little lard or butter, sufficient to slightly shorten Roll out the dough about an inch thick and cut out the same as for biscuits Rub lit tie butter on about one-third of the upper part of each, and fold it over Ut2on the other portion. Let them rise about an hour; then bake to a light brown.
 English Breakfast Cake: One egg, one tablespoon of butter. one and one half cups of milk, one and one-half cups of meal, one-haf cup of four one tablespoon of sugar, a little salt, two teaspoons of cream tartar, and one of soda Bake quickly and it will cake.
 Biscuit: Take a quart of sifted flour; add a teaspoon of salt, one tea spoon of soda, and two of cream tar tar. Mix it evenly with the flour. If baking powder is used instead, add three even teaspoons of that, and mix in the same manner. Afterwards add a cup of butter, not melted, but brok- en up into small pieces. Chop the butter into the flour with a chopping knife, mixing it until 1t looks yellow, like meal. Keep it cool, so that the butter will not melt: if it ciinRs in solid Jumps it will make the biscuit heavy. Mix it with scant pint of sweet milk. Roll out. and bake in a quick oven. Water may be used in place of milk. but milk is best. This is also nice for strawberry, raspberry. or orange shortS.ke. Another good recipe for biscuit, where cream is plenty. is to use a quart of pure, sweet cream for mixing and shortening the above. instead of the butter and milk.
 EsealIoPed Oysters: One quart of oysters with every particle of sand ~Ed Tn@@T r-NF Wt-r liquor. strain it, and add enough hot water to make a full half pint Pre- pare a heaping half pint of crack CT crumbs. with sufficient salt and pepper added to season. Mix half a cup of melted butter evenly with the seasoned cracker crumbs Butter a deep dish and put in a layer of crumbs and moisten them with few spoonfuls of the liquid. then cover these with a layer of oysters. repeating alternately used. and having a layer of cracker crumbs on the top. Bake from three quarters of an hour to an hour, or until it is nicely Drowned. It may be necessary to add few small pieces of butter on the top if the crumbs do not seem sufficiently rich. A little hot water may also be added with a spoon if it seems too dry.
 Lobster Salad: Take four eggs. one tablespoon of sugar, two of butter. one of salt, two of vinegar, one of mus tard. Cook in bowl set in a kettle of water, stirring until it thickens. When cold add cream enough to make as thin as boiled custard. Add salt l and red pepper to the chopped lobster, also chopped celery and lettuce. Set | on ice until time for serving.
 Raisin Pie: Boil one pound of | raisins an hour, covered with water Add the juice of one large lemon or fTH-n ,oF two tablespoons of four This will make three pies.
 Cocoanut Pie: Three eggs we'll beat ! en, half cup of sugar, a half cup | of grated cocoanut- Bake without | upper crust. the same as custard pie Fruit Cake: One and a half cups oi l butter. three cups of sugar, four and | two-thirds cups of flour, one cup of | milk six eggs, two teaspoons of cream | tartar, one of soda, one teaspoon oi | nutmeg. two of cinnamon, and one | each of cloves and a1lspice. Two | pounds of chopped raisins. two pounds of entrants. and one-fourth pound ot | citron. This makes two loaves. Graham Bread: For two loaves. or | or milk, a half pint of wheat flour and a pint and a half of Graham flour, half a cup of yeast, and the same of sugar l or rnolasses, one teaspoon of salt. Mix | InOTOuEnlN ana let II rise an hour. III | will require baking an hour.
 | Rhubarb Pie: Peel the rhubart
 stalks. and cut into thin slices: fill the | pies. alternating with layers of sugar
 and rhubarb. A cup of sugar will bt | required for enc pie. as rhubarb i:
 very tart. A few raisins will greatly
 improve the flavor. Dust a little oi | the four over over the upper layers
 before putting on the upper crust Turn the upper crust under the edge | a little, and press the two together
 to prevent the syrup from boiling out
 Also cut a large opening in the upper | crust, for the same reason.
 GrinneI Cake: One and one-hal
 cups of sugar. two and one-half cup:
 of flour. one cup of sweet milk, one { half cup of butter, two eggs, one tea l spoon of soda, and two of cream Cl ! tartar. Beat the eggs and sugar, ado , ing the milk and flour afterwards. Di | vide this mixture, half and half. F1avo | the light part to suit the taste, witt l the other part one cup of chopped raisins and one full teaspoon of cloves mace of nutmeg and cinnamon. Bake | separately in the same sized tins, fros
 bith ioaves. and place the light color
 ed loaf on the dark one while tn
 frosting is soft. This will make
 very nice cake.
 Roast Pig: Three or four weeks i
 
 the toes. leaving the skin long t
 wrap around the ends of the legs, an,
 put it in cold water. Make a stuffinj
 of five or six powdered crackers, on
 tablespoon of sage. two of summe
 savorv, one chopped onion, half a pin
 of cream, two eggs. pepper and salt
 Mix these together. and stew abou
 fifteen minutes. Take the pig iron
 the water. fill it with the stuffing. ant
 sew it up. Boil the liver and hear
 with five peppercorns, and chop fin
 for the gravy. Put the pig to roas
 with a pint of water and tablespoon 1 of salt. When it begins to roast, fou
 1t well and haste it with the drippings
 Bake three hours.
 1 Vienna Rolls: Two cups scalde
 milk, one yeast cake dissolved in one
 half cup lukewarm water, from fiv
 to six cups of flour, one-quarter GU
 melted shortening, one teaspoon sal
 two tablespoons sugar and one ege When the milk is lukewarm add dis