Norwich bulletin., 1915-10-09
RgcIpEs WHICH sArlsEY..

Dear Social Cornerites: There is no end to- good economical recipes. I have few I should be pleased to have you try:
 Lima Beans. Southern. Use e quart of freshly shelled lima beans and parboil them in saltsd water for twenty minutes. Then place them in fresh, cool water. after draining; again drain them and put in a sauce pan with q lump of butter of good size. salt. pepper and nutmeg to taste. Cook for five minutes, tossing well, nnoisten with cream. add a little chop ped parsley, mix we'll together and serve.
 Old Scotch Brick and Breek. One part of green tomatoes, one part of green tomatoes. one part of ripe to- niatoes three large heads of cabbage one half dozen green peppers. one half dozen ripe peppers, one dozen large onions Cut up fine and salt heavily. let stand over night. drain off the brine. put in kettle with three pounds of brown sugar and enough vinegar to cover them Cook one hour. | tablespoon of grated horseradish- ground black pepper. cloves. three of celery seed if desired. | Pea puree may be made ds follows: | Boil a quart of shelled peas in salt | waer. with a young onion. few | sprigs of parsley and six mint leaves. | Rub through colander and return to the fire. adding half cupful of good | stock. salt pepper and lump of l sugar. When 1t has billed two min utes stir in a tablespoon of butter rolled in flour cook one minute long CT and pour upon croutons of fried bread dice in tureen.
 For spiced carrots, cook one and one half gallons of carrots sliced a quarter of an inch thick. untillvery tender and | draw off half the water. Add one quart of vinegar. four cups of sugar. one ta- | blcspoon nutmeg. one teaspoon cinna- | mon, one half teaspoon cloves one tablespoon whole white mustard seed Put all the ground spices in a thin | cloth bag, and add a pint of tart jelly dissolved and cook two hours on g slow fire. Will keep in jar .witr a cloth tied over 1t
 Potato Chowder: Parboil and slice six fine potatoes. fry half a pound oi | sweet salt pork (chopped) and wher it begins to crisp add a minced onio1 and cook to a light brown. Pack 1T layers in a soup kettle, sprinkle eaci layer with pepper and minced parsley Add the hot fat, cover with a pint O. boiling water and simmer thirty min utes. Turn into colander and draii the liquor hack into the kettle Hav, ready a pint of hot milk, into whicl has heen stirred tablespoon O butter. rolled in flour; add to tn liqour, cook one minute, return the DO tatoes to the kettle and serve.
 Novelty Sandwiches consists in tn fact that after the sandwich is mad it is pressed closely together and thel ; dipped in a thin batter made in tn proportion to one beaten egg to a hal cup of milk. If the filling of the sand wich is a savory mixture of egg, fish cheese. meat or fowl, a pinch each O pepper and salt should be added t. ) the batter. If, however, the sandwich has a sweet filling, the batter shoul be slightly sweetened and havore with a teaspoon of sherry. Cook tn ~ moistened sandwich on a hot well greased griddle, browning first on on
 side and then on the other. A .shalloy iron frying pan will answer the sam purpose, and olive oil will be found a. excellent substitute for hutter
 HANNAH WHO -