davidaulloa/AmericanStories huggingface dataset:
Norwich bulletin., 1915-11-06

children with the checked aprons and the thick shoes.
 But the two friends were not dis couraged, and the next Saturday they had so many beautiful things for little Lorna that they were sure she would want to stay with them, and indeed she did seem to like the big doll with the silk dress and the pink parasol and the doll trunk with a key to 1t; and when the friends would say:
 Whose baby arg you Lorna i?
 She would sug them round the neck and say You baby, which made them perfectly happy for the first time In their long lives.
 zoe Miss Dolly and Miss Polly and when they came back to where the borrowed baby was, they found her in little heap on the floor and she could answer nothing but Mamma baby" no matter what they said to her, and 50 they had to take her home again.
 When the third week passed and the baby still said You baby all day and Mammals baby" as soon as it nekan to get dark, Miss Dolly said she was going to ask the advice of the cood ledy who. took care of the chill dren who had no mothers; so she did and the lady told her, she thought she knew what was the matter.
 She said: when the baby comes the next time, try leaving her checked apron on, and the thick shoes. She is used to them; and instead of the white night gown with the lace ruffle try ore I will give you made of coarse stuff and has no trimming: and do not put her into the little bed with the soft pink blankets. but talk to her and hold her in your arms till she gets to sleep. I think if you do this you will have nc more trouble.
 So the two friends tried what the good lady told them; and sure enough little Lorna went off to sleep saying You baby. in a drowsy voice to the very last But in the night she woke up ard tried to snusgle up to some body warm and nice, and when she foun she was alone in bed. she did not seem to think about what pretty bed It was. but began to cry so piti- fully that Miss Dolly and. Miss Polly had to come in from the parlor where they were learning duet on the pi- ano. ard take her up, and late as il was, carry her to the big house to he1 home.
 By this time the two friends had learned something so the next Satur- day night, they put little Lorna into their own big bed, right in the mid dle; and when she awoke up and be- gan te, cry Miss Dolly went very soft ly and patted her back to sleep again and after that Miss Polly did the same thing when she woke up the second time and so they managed to keep her with them all night.
 And after that. all the trouble was over. for it seemed as if the one night when they were at her side to pat her back to sleep again when she woke up. made little Lorna love the two friends more than all the dolls and rLffled night gowns which she seemed as pleased with by day, and the borrowed baby spent the night very happily with them forever after. HORTENSE.
Norwich bulletin., 1915-11-06


 spoons cocoa. a little extract of cinna- mon ard nutmeg. two ounces corn starch, one cup flour and one and one half teaspoons baking powder. Bake in little cakes, put powdered sugar over tops and pack away in jar or tin box and they will keep for weeks.
 Afternoon Tea Biscuit-Take butter thins and brown them in oven if de- sired and on top of each place little ball of cream cheese.
 A Delicious Sherbet-Rinds of four lemons grated, juice of four lemons, three cups of sugar and just before 1t is pdt in to freeze add one pint of cream or part milk. This mixture Is enough. for quart freezer.
 Warm Drinks-There are the usual varieties of cold drinks that one may serve in summer, but for a warm drink there is .nothing more refreshing than a cup of hot tea served with lemon. Physicians have demonstrated that hot drinks are often more wholesome than cold drinks.
 LORETTA.
Norwich bulletin., 1915-11-06
THE BORROWED BABY

There once lived IT 1 large city. built in the curve or a river, two friends. who. although they were poor and had to earn their own living, were fond of each other and almost perfectly happy.
 They took great pride in making their home pretty, and every Saturday would go shopping and spent most of their money on new books or fine vases for the parlor or any other see.
 But they discovered. one day that in spite of the soft cushions and dainty white curtains, they were not just perfectly happy and after talking it over, made tip their - inds that the reason for this was because there was no little child in the house to run about after them and take the new off the nice things they bought and break the beautiful vases.
 The two friends had no sooner de- cided what 1t was that was missing to make them happy than they also thought of way to mend matters: and so they set out at once to visit a kind lady who lived in a big house not far away. and who took care of 9 great many motherless boys and girls; and to their great joy this la dy said she could help them out of their difficulty and would be glad to do so. Of course, Miss Dolly and Miss Polly, for these were the names of the two friends, could not adopt a little child to stay with them always because they went away from homo every morning and did not come back till late, but the lady, after she had thought it over. said she could lend them a baby to stay over Saturday and Sunday each week with them She said it was a very sweet baby and they must be careful with it and be sure to return it on time: but of course, they could keep it Saturday nights if the baby would stay with them.
 The two friends smiled when they heard this, for they thought they would have much more trouble get ting the baby to go home on Sunday night than in persuading if to stay with them on Saturday night because they meant to make it so happy at their house. s
 When the baby came she turned out to be beautiful little girl. about two years old, with curly brown hair and big brown eyes. She was named LOT na. The two friends took off her Ht- tie checked apron and the heavy shoes, and put on a white dress and all the papers from their writing desk and gave that to Lorna for a don house and there she played very con- tentedly all day: and every time Miss Polly or Miss Dolly would ask her Whose baby are you, Lorna?' She would laugh and say: You baby"
 But when night came and they took the baby up to put her into the beau- tiful little white bed they had bought just for her, her lip began to tremale and the only thing she would say was: Mammals baby" and after they had done everything. they could think Of to comfort. her, Miss Polly and her friend had to put on their hats and take the baby home to the big house where the good lady lived and all the
Norwich bulletin., 1915-11-06


 Dear Editor and Social Cornerites: Everyone likes cosy corner these cool days, especially one as interesting as ours has become lately.
 I don't doubt Ruth is right. can testify for one there is nothing feeble in regard to J. E. T.
 Mother Hubbard has the Lebanonites guessing who is who.
 Aunt Sarah: Didn't you meet her at the tair? did, was greatly interested in her little sermon last Saturday. There was lots of food for thought there.
 Clio: You have one on me. Do you live in Willimantic? Were your initials E. w. before you changed them to A.?
 Remember Me: Was very sorry not to meet with the Sisters at your home. I wa-z too timid to come alone: would like to meet you all the 10th if I can.
 Crimson Rambler: I have, a quart jar filled with the leaves. Don't you think spring or summer the best time to try it? There does not seem to be
 (continued on Page Fifteen)
Norwich bulletin., 1915-11-06
GOOD CAKE RECIPES.

Dear Social Corner Sisters: Just a line this beautiful fall morning.
 Grace: Have you the sixteen sub scribers yet? Now guess.
 Peggy Anne: I see you at c. E. meeting every Sunday night.
 Mother Hubbard: You have every one guessing. all right! If we are neighbors would 1ik to find you
 Send two of my favorite cake recipes:
 Lightning Cake: One cup of sugar one cup of flour, one teaspoon baking powder. Sift all together. Break in- to cup two eggs, two tablespoon melt ed butter. Fill cup with milk; pour into flour mixture and beat all togeth- CT; flavor to taste.
 Mock Angel Cake: Heat one cup of milk to boiling point. Put into sitter one cup flour. one cup sugar, three teaspoons baking powder, a pinch of salt; sift together four times; into this pour the cup of boiling milk and stir until smooth, then fold in the well beaten whites of two eggs Do not stir or beat eggs into the. mixture; draw spoon back and forth; do not flavor cake or grease tin. Bake in a moderate oven.
 Hope the Sisters will try these and have as good luck as do with them
 DORINDA
Norwich bulletin., 1915-11-06

on a wire gridiron. cut it into pieces, and express the juice with lemon squeezer; put the juice in a wine glass of good wine. Give a teaspoon at a time.
 Economical soup-One quart stock, one onion. one small carrot, one tea spoon salt, two cloves, two pepper corns. one bay leaf, one sprig parsley, pinch of mace, leaves and root of cell cry stalk, and water to cover yege- tables. Chop the vegetables and cook them together with the herbs and sea- soning in water enough to cover them. When done add the stock and bring to boil.
 Turkey Bone soup-Turkey bones. water to cover bones, one onion, one stalk celery. three potatoes. two car rots, one tablespoon barley one table spoon rice. one sprig parsley. pepper and salt.
 Put the turkey bones in a kettle and cover them with water; boil slow ly for three hours; add the other in- gredients. chopping the onions, parsley and celery and cutting the potatoes and carrots into small dice. Boil un- til the vegetables are tender; season to taste and serve.
 To keep Meat from FIies-Make some sacks of muslin and into this put whatever meats you may have; tie up tightly, and hang in a cool, dark place.
 Another good methods is to hang the meats in a stove which is not used during the summer months and one that is attached to the chimney. Many families line their stoves with paper and put a bar across and on this bar hang their meats. The fresh air coming down the chimney always preserves their favor and also keeps them well protected from flies.
 To make Lard-Take the leaf fat from the inside of a bacon hog, cut 1t small. and put 1t in an iron kettle, which must be perfectly free from any musty taste; set it over steady moderate fire. until nothing but scraps remain of the meat; the heat must be kept up. but gentle. that it may not burn the lard; spread a coarse cloth in a wine sieve, and strain the liquid into tin basins which will hold two or three quarts; squeeze out all the fat from the scraps. When the lard in the pans is cold, press a piece of new muslin close upon 1t, trim i. off at the edge of the pan, and keep |. in a cold place. It may be kept i'll wooden kegs with close cov- CTS. Lard made with one-tnird as much beef suet as fat. is supposed by many persons to keep better.
 MOUNTAIN LAUREL.
Norwich bulletin., 1915-11-06

gy White of egg. curd of milk, lean meat, gluten of grain. old peas, beans, Ientfls.
 Fats-stored as fat; yield energy: Fat of meat, butter olive oil. oils of nuts and grains.
 {. Carbohydrates = transformed into fat: yield energy: Starch and sugar.
 Mineral Matters-form bone; assist In digestion: Phosphats of lime. pot ash. soda, etc.
 Tn geIierss. It may be said that the different nutrients can to a greater or less extent do one anothers work, one being burned as fuel in place of another: but while protein can be burned in the place of fats and car bohydrates, neither of these can do the work of the protein in building or repairing tissue. Care should there fore be taken to preserve the proper balance of foods in every daily menu. The wise housekeeper will not plan meal in which all starchy or all fat ty foods predominates and she will see to 1t that protein in some form Is provided
 The protein she will find in cheese meats, eggs fish, etc, using one or another at practically every meal; and being guided in her choice by the mar ket value at different seasons and by the tastes of her. family. If she uses the various focdstuffs with referencc to their nutritive value and is skilful in preparing them in appstizing ways the daily menu may be both adequate and pleasing.
 T v
Norwich bulletin., 1915-11-06
TESTED RECIPES.

Dear Editor and Social Corner sis- ters:-Here are a few recipes which I hope may be of use to someone:
 Beef Soup-Allow one pound of meat to a quart of water. Cut the meat in small pieces, and break or saw the bones. Remnants of cooked meats, such as steak or roasts. may be used in this manner. Add cold water and let 1t come to bou slowly, after which let 1t boil moderately. three or four bours. or until the juices of the meat are extracted. Then strain it off and place the soup back in the kettle and add salt and pepper to suit the taste. with a little brown flour to thicken. rubbed up with butter.
 Beef Tea-Chop fine one pound of beef freed from fat. Cover 1t with cold water, and let 1t stand one hour; put it in a large -mouthed bottle. and place the bottle in pot of cold water let it. boil slowly for two hours, until the juice is all extracted from the meat. season with a little salt.
 Beef juice and Wine (for very weak patients )-Take the tenderloin of a beefsteak, and warm 1t before the fire
Norwich bulletin., 1915-11-06
USEFUL DOMESTIC HELPS.

Dear Social Corner Sisters: Here are a few general hints which nearly every one fT.ds useful:
 To Separate Postage stamps-Place them under a piece of thin paper and run hot iron lightly over the paper
 Taking Out Stains-If when out in the rain the dye comes out of your coat or sweater and disco1ors your waist. put the waist in milk and let it stand over night It will remove all stains. even from silk waists.
 Too Salty Food-One often puts too mucf' salt in food while cooking it. To remove the salt, place wet cloth over the top of the vessel in which the food is cooking and the steam will draw the salt into the wet cloth.
 Banishing Rust-To remove rust from 8 knife. plunge the blade into an onion and leave it there for an hour or so. Then polish it in the usual way
 To Prevent Seoreh-PIace salt in the oven under your baking tins and the contents will not scorch on the bottom
 To Remove IndelibIe Ink-Equal parts of ammonia and turpentine will remove the most obstinate indelible ink. Saturate well and rub hard.
 TeakettIe Logic-In localities where there is lime in the water an oyster shell kept in the teakettle will receive the lime deposits instead of the kettle. It will also prevent rust on the bottom of the teakettle.
 When Breaking Egss-H funnel is placed over a glass and the eggs cracked into it, one at time, it is easy to keep the yolk and white apart, as the white runs down into the glass and tho yolks can be tilted out of tho top.
 Saving cIothespins-If the clothes pins are thrown into the boiler while the clothes are being rinsed, the pins will not split.
 Hot Water Bott1e-When hot water bottle leaks it may still be used for heating purposes if filled with hot sand or salt.
 Butter Will Take the. soreness from a brIise and prevent discoloration.
 A White Silk Stocking Hint-A tea spoon of turpentine in the last rinsins water will keep your white silk stock ings from turning yellow.
 Oven Test-To test the heat of your oven, place a. piece of white paper in it and if the heat is too great the paper will turn black: if it turns a light yell low, it is it for sponge cake and the light kinds of biscuit; if a dark brown it is fiji for pastry. and if it turns a darl, yellow it is ready for the baking of the heavier kinds of cake
 Best wishes to all.
 FLUFFY RUFFLES.
Norwich bulletin., 1915-11-06
READY ALWAYS ANSWERS "YEs.r

Dear Editor and Social Corner Sis ters: have a few minutes to spare so will improve them by writing to our beloved Corner. I trust you are all well and enjoy ing these lovely fall days. With the leaves all off the trees I have a splen- did view of one of our principal streets. I can see five church spires and can hear the sweet tone of their bells calling the people to worship.
 1 presume have touched elbows with some of the members of Club No. whom I do not know but if they know me they should come right forward and say: How do you do, Ready?" just as Practical Polly did
 Hulda: was glad to meet with you at Married and Happy's picnic; am glad to get Who is Who?" straighten- ed out.
 Practical Polly: I am waiting for that call.
 Theoda: The man of the house has ordered woodbox. I shall be very glad when he has one. You can guess why. I do not know whether he has ordered can of yellow paint or not
 Lone Sister: I shall expect a call from you. You shall see the woodbox if the man of the house has one.
 Gala Lily: When you are in the city where the gentleman lives you wrote me about, call. I am easy to find.
 HoiIyanna: 1ou VIII not De waiting long.
 Merry Andrew: think you and the other fellow are our most popular writers just at present. We have your side of the story. I wish he would write us his side of the story and see how his would sound. If you had not been looking at him you would not have known he was looking at.you What a shock he must have received when you answered him as you did At this late date we cannot spare one of our broad-mipded brothers from the Social Corner, and I trust that man." as you call him, does not judge all sisters by your answer l have had quite a few ask me if ] am Social Corner writer and I al- ways speak up: "Yesi"
 Midget: have thought of our pleas ant talk.
 Peggy Anne: I am sorry I did not see you. Call when you are so near again.
 am as ever.
 SISTER READY.
Norwich bulletin., 1915-11-06
MANY CAKES AND DESSERTS
 FROM ONE RECIPE.

Dear Editor and Sisters of the So- cial Corner: Following is a one egg cake recipe and various ways of using it Perhaps you have favorite recipe of your own which you can use in- stead:
 Plain Cake: One cup of sugar, but ter egg size, and one egg. Put these all into the bowl together and beat until thoroughly mixed, then add one cup of milk. and one teaspoon of davoring extract; then add two cups of flour to which has been added two teaspoons of baking powder. Beat well before putting into pans.
 I think that the secret of a good, fine cake is in the beating.
 To test the cake when baking, just touch with the finger and if the cake raises right up quickly again without it with a broom core you are apt to cook it too hard.
 Marble Cake: Take one third of mixture and add one tablespoon mo- iasses, one teaspoon cinnamon, one half teaspoon of nutmeg, one pinch of clove, and few raisins. Put lay CT of the remaining mixture into a ture and then the remainder of the white mixture or it may be baked in three layers using the dark mixture for the middle layer.
 Cottage Pudding: Mix the same as Plain cake and use nutmeg for flavor ing. Bake in either a round pan or in cup cake tins and serve with the following sauce:
 Chocolate Sauce: One half cup of tablespoon of cornstarch and one cup of cold water. Mix in order given. Put on range and boil until thick. Re- move from fire and add one teaspoon of vanilla an done teaspoon of but ter. This also makes an excellent sauce to pour over vanilla ice cream
 fPoached Egg Pudding: Bake plain cake in loaf. When cold, cut into slices. Cover each slice with whip ped cream, and put a half of a peach in the center of each. When served it looks just like poached egg. Surprises: Bake cake recipe in cur cake tins. When cold carefully cut slice from the top of each one and SCOOP out some of the center and fill with whipped cream. Put in the top and frost in the usual way. These are nice to have at a party and will sur prise everyone when they bite into them.
 Cake With eeIatine-cut cake into squares, about the size of a cube loat sugar. Make some gelatine, pre- ferably pink, and when real cold pour over the squares of cake and let hard en. sponge cake Is nice used in this way. Some people are foud of one frosting and some of another, so it is well sometimes in frosting and filling a layer cake to cut the cake in half and frost each half differently. Mocha Frosting-One large cup oi confectioner's sugar, one teaspoon o1 cocoa, small piece of butter and add enough strained coffee to mix smooth MarshmaIlow Frostine-Add one third of cup of water to one cup oi granulated sugar and boil until il strings from spoon. Add this to a stiffly beaten egg white and then add one large teaspoon of marshmallow creme, and beat until cold.
 The marshmallow creme can be bought in ten or twenty five cent cans at most grocers, and can be added to any frosting to keep 1t soft. It is greatly improved by the addition ot coacoanut or chopped nuts.
 Hoping some of these recipes will prove helpful to the Sisters I will close with best wishes to all.
 NAN
Norwich bulletin., 1915-11-06
REASONABLE AND HELPFUL RE.
 cIPEs.

.- Dear Editor and Social Corner Sis ters: It was a surprise to me to see my letter in print as I had never written before. have read many of the letters in the Social Corner and the recipes especially are fine.
 I am sending recipe for cleaning white felt hats, and also the best method for putting away winter and summer clothing.
 To Clean White Felt Hats-Brush the hat to: remove. as much dust as possible. Then cover with white pow dered chalk (which may be purchased for about ten cents at any druggist s) and brush into the hat Shake as much as will now come off readily and let the remainder stay. as it win chalk will do for several times
 To Pack Away Summer and Winter Clothing, especially serges and wool ens: After the clothes have been nice ly brushed and pressed, fold as should ba done and place in tar bags. These tar bags may be purchased at large stores and they are worth having as they are moth proof.
 s I thought would send in the following for the Social Corner:
 Food and lts Uses Tn many ways the body Is like a machine, with food ms its-s source of motive energy. In the furnace fuel Is burned quickly, suits are the same. The body differs from the machine, however, in that the fuel or food assists in building up as well as in supplying energy. Fur ther if more fuel is taken into tho body than Is necessary it can be stored as reserve material, usually in the form of fat.
 Foods are classified according to their uses in the following manner:
 Protefn-forfns tfssue;s yields ener-