Norwich bulletin., 1916-06-24

Dear. Social Corner Sisters: How I
should like to have joined you in your
good time at Coventry Lake. AS that
was impossible, send my good wishes
to all.
June has been a very rainy month,
with only a few sunny days. We are
hoping for pleasant weather soon to
dry up the roads.
The latterpart of June we plan to
start on an automobile trip to Con-
necticut7 and Rhode Island. We ex-
pect to see q number of iG1e Social
Corner Sisters. 1T
Here in Maine we have a long
strawberry season. AS early as the
middle of May we get the southern
berries, and very good they are, too!
We usually crush them, add sugar and
cream. That method hides all of the
sourness.
Our native berries ripen in July and
we are having our last boxes the first
week in August.
The return of the strawberry season
means stained fngernails unless one
possesses a hu1ler. 1 have read that
the hullers were also good for picking
The pin feathers out of chickens.
Aunt Sarah: Hurrah for the picnic
of July 4th. Wen surely be on hand.
Sister Wrinkle: Thanks for sugges-
ton in regard to my pique covered
buttons. decided the work too much,
considering the fact that the skirt re-
CURED laundering so often. Therefore
my skirt is buttonless now.
Loretta: 1 tried your strawberry fiji
ing for cake and found it made a very
rich and pretty cake. When I first
began to whip, the mixture seemed so
thin was doubtful that it would ever
get stiff. Perseverance conquered
Here are a few good recipes for
desserts:
Pineapple cream-one can sliced
/ mir IL,
taking out slices of fruit from can
with fork, fill up can with water
| Leave juice in can until you fill with
water. Then add one cup sugar and
scald. When hot add two tablespoons
of gelatine (xnox preferreO dissolved
stir in one half pint whipped cream
This is good, too, without the cream
stirred in, but served with it after
Jelly has hardened.
Chocolate Blanc Mango Soak one
envelope of Knox sparkling gelatine
1 in one-half cup of cold water five
minutes. Boil one quart of sweet
milk, one cup sugar, two ounces OF
| grated chocolate and pinch of salt five
minutes. Then add dissolved gelatine
stirring constantly, Flavor with va
nilla and pour into mould When set
serve with whipped cream.
/ Steamed Chocolate Puddinq-Twt
cups HOursa 4Irree-IourIhS cup sugar
three teaspoons baking powder, TIVE
eggs, one cup milk, one tablespoon Of
melted butter, two squares melted
chocolate. Sift dry ingredients to.
gether. Add eggs well beaten AMI
milk. Add chocolate and butter. Bea
wen and put in creased pail and steam
two hours
make one-half this quantity, which
makes four slices. l put it into
coffee can and set that in a lard pail
pour in boiling water. and bake ii
oven. Serve with whipped cream
decorated with one narachino cherry
| Cream Puffs-Put one-half cup but
ter and one cup hot water in sauce
pan. As soon as it boils add one cur
-four Stir vigorously. Remove iron
fire and beat well. Then add four un
beaten eggs, one at a time, beatinl
one minute before addition of eaci
egg. Drop in spoonfuls on buttere,
tin, one and one-half inches apart
heaping each one in the center. Bak
for one-half hour in moderate over
Split I'LL with whipped cream, sweet
ened and favored, or with custard.
BROWN T2TEE