Norwich bulletin., 1916-08-05
FEW NICE RECIPES.

Dear Social Corner Sisters: It is
of interest to me to read the different
ways of serving food each week Here
are a few nice recipes:
Tomato Honey: Take large, yellow
tomatoes and having scalded them, re-
move the peel. Weigh the tomatoes;
then press them through a sieve, and
add one pound of sugar for each pound
of tomatoes. and the juice of two
lemons to each five pounds of sugar.
Cook the ingredients together. being
careful to keep them from burning,
until they are of the consistency of
strained honey. Pour into small Jars
and seal tightly.
Vermont jolly Boys: Delicious
breakfast cakes are made as follows
Sift together three and one-half ta-
blespoon Of corn meal, two and one
half tablespoons Of flour, one heaping
tablespoon of sugar, and three-Quart-
ers spoon each Of salt and baking pow
der. Beat one egg, and add it to The
dry mixture, with enough sweet milk
to make drop batter; quickly stir in
one-half teaspoon of melted butter;
drop the batter by small spoons IN
hot lard and fry it to a rich brown
Carroll County Potato Fritters: Boil,
peel and mash two pounds of white
! potatoes; add one-half cup of gran =
ulated sugar, one teaspoon of baking
powder, and salt to suit the taste.
FBeat the seasoned potatoes, and add
slowly one-half pint of milk. stirring
and white. Then add enough flour
! to make thick batter, and fry in
| deep, hot lard. When the cakes are
| golden brown, take them from the
| pan and serve them on a hot platter
This recipe makes enough potato fritz
| tiers for a family of four.
| , Egg and Potato Relish: Select
ryt,a fyn
| them until soft. Cut in halves and
| scoop out a part of the pulp Break
! an egg into each half, sprinkle with
| salt and pepper, and add a teaspoon of
| cream to each egg, and bake in a
| moderate oven until eggs are set. IN
| the meantime beat the white Of an
| egg to a stiff frOth. Beat gradual
! ly into the potato pulp scooped out
! the white Of the egg. Heap roughly
| over the baked egg and keep in the
oven until we'll puffed and Drowned.
/ Sprinkle with minced parsley
Eggs en- Crust: To prepare It, cut
stale bread into slices an inch ana a
| half thick, and with cutter form in
| to rounds. Scoop out the center Of
| each round, leaving a narrow rim, and
! remove the crumbs. Be careful not
| to scoop out deep enough to cut
| thus formed well with butter, drop an
| egg into each cavity, sprinkle with
salt, and put in a hot oven till the
eggs are set.
Cinnamon Cakes: Take one cup of
| nnoIasses, one-haf cup of boiling wa
ter, one teaspoon of sa1eratus one
| half teaspoon of salt, one teaspoon of
! cinnamon, and then stiffen the mix
| tuTe with flour until it will JUST poIr
Bake in gem pans, and serve hot with
whipped cream.
Corn Salad: One small head Of cab
bage, six onions, five small. green
! peppers, chopped fine, eighteen ears of
! sweet corn (cut kernels off each cCb) /;
/ add to this one quart Of white vinegar
| or enough to cover two cups Of sugar,
one-half cup of ground mustard, two
tablespoons Of salt; cool all together
until tender and seal in cans.
Boiling Ham: If, when boiling ham,
| you add for each gallon of water a
| teacup of vinegar and six or eight
/ cloves the flavor will be much imprOV-
/ ed. Always let a ham cool in the wa
ter in which it is boiled and 1t will
keep deliciously moist and nice.
Plain Layer Cake: One-half cup
butter, one heaping cup sugar, one
half cup milk, two eggs, one pint Of
| flour, two level teaspoons baking
powder, one teaspoon Of any favor
ing extract. Bake in three layers.
Mullins: One egg, one large tea
spoon lard. one cup sweet milk, two
cups flour, two large teaspoon baking
! powder, and a pinch Of salt. Bake
in muffin rings or gem-pans in steady
| oven.
Success to those who try these
recipes.
AFNTTNJTA YATTPlTT