Norwich bulletin., 1916-09-16
AUNT TIMETABLES CREAMEE [
 SALMON.

Dear Cornerites: I am ashamed to have kept silent for so long a time. It hardly seems fair to enjoy your letters week after week and not contribute anything. But somehow, lately, I have not thought of anything interesting Or helpful to write
 The summer has passed very quietly and uneventfully. Many of cur plans were upset by the infantile paralysis which prevented us from visiting or entertaining the relatives who have children, and with whom we had hoped to have many pleasant times. However, these disappointments are but a small aff1iction compared with what the epidemic has meant to some people, and we may get away for a little trip before long.
 l enjoyed the annual picnic at South Coventry and have been sorry that 1t did not seem possible to attend any of the others. Judging from the accounts of them. they have all been most en- joyable.
 Married and Happy: I am glad that Only One has not gone for away, and hope that he will find the work pleas ant. Am sure that he will make many friends for he always does. Lucille: Your letter was very en- joyable. Made me feel almost as ! though I had taken the trip with you. Aunt Mary: Your letter was very sweet and helpful.
 | Sarah Anne Tighe: You wrote so en- 1 tertainingly about your trip to Nam tasket, Beach 1 hope you will take and write about many other trips. | Biddy: Why this renoteness? It is | a long time since we have seen your
 smiling face or heard your cheerful | caCkle
 Aurty No. ]: It is good of you to have the picnic aga.n. l hope to at | tend it-providing l am not out of l town at the time.
 Betsey Bobbett: Glad you enjoyed
 the salmon dish and am pleased to comply with your request for the
 recipe, The friend who gave it to me called it
 Creared Salmon: One can salmon | spoon butter, one heaping tablespoon l flour, one pint of milk; salt. Boil i the milk, cream the flour and butter and stir into the milk until thick and l smooth Remove skin and bones from l the salmon and stir it into the thick 1 ened milk. Pour into baking dish. | Cover thickly with cracked crumbs and bake.
 i We use the Columbia salmon steaks i Although it costs twenty-five cents l for q pound can it does not seem 1 much more expensive than the ff- | teen-cent Kind because the fish is in such fine solid pieces that there is but 1 little waste.
 ] Here IS a rule of my own for Ia piOca Pudding which is very simple, yet nutritious and delicious: Tapioca Pudding: Scant half cup | Pearl tapioca, half cup raisins, three ] tablespoons sugar, teaspoon vanilla l little salt. Soak the tapiOca over night. In the morning add the milk 1 and raisins and cook over hot water until the tapiOca is really soft. When 1 nearly done add the sugar. When you 1 take it from the fire add a teaspoon
 of vanilla. Servo cold with cream. Ii | it is too stiff use more milk. 1 J just used my judgment" arc
 some might like little more sugar | and fewer raisins. I use the pear
 tapioca because it seems just as goot
 as the minute tapioca and is so muct 1 cheaper that the extra trouble is no | burdensome.
 Nut meats and raisins chopped to. | gether are nice to serve with lettuce 1 Use almost any kind of nuts, or sev-
 eral kinds mixed. and twice as many | nut meats as raisins We serve i
 with olive oil for none of our family can eat vinegar Of course. a salad 1 dressing-for those who can use acid: ! would improve it.
 1 Will close with kind remembranccS to all The Social Corner Sisters.
 AUNT MEHITA BILE.
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