Norwich bulletin., 1916-07-08

spoons baking powder; vanilla flavor
 ing. Dark part, one cup brown Su-
 gar, One-quarter cup butter, one-half
 cup sweet milk, one-half cup mOlasses,
 two cups flour, one egg, one-half tea
 spoon soda; spices to taste. Put in
 to a creased pan by the spoonful. The
 different cOlOrs will give it 'leOp-
 ard-like" effect.
 Date Pie Make a rich pastry shell
 and bake it. Fill with the following
 mixture: Wash pound of dates, heat
 them (after removing stones) in a
 quart of milk, when soft run through
 a sieve and add one egg, well beaten,
 a pinch of salt, and pour into the
 baked she'll Cover with whipped cream and serve cold.
 Quick Cake: The ingredients of this
 cake should be placed in a bowl all
 together and beaten rather than added
 separately, as the success of the cake
 depends upon this. The cake requires
 One-thiTd cup soft butter, one and
 One-thfrd cups brown sugar, two eggs, OHe-half cup milk, one and One-quar-
 ter cups four three teaspoons baking powder, one-half teaspoon cinnamon, one half teaspoon nutmeg and one half pound of dates, stoned and cut in pieces. Bake in buttered and flOured cake pan thirty to forty minutes.
 Flower Salad: Cut the whites of 1 hard boiled eggs into pointed petal like strips. Lay aside two whole yOIlIs, mashing the rest. Mix with mayonnoise and fill the calyx of the arranged petals with the mixture. Put the remaining yOlks through a fine sieve or ricer, dropping over the pet als to give the appearance of pollen. Cut lettuce leaves in fine points to simulate outer green. Serve, if pos sibIe on a low glass dish or small individual glass dishes to represent water.
 rI 1.,.- -1. = , into pieces two inches long, put on to boil in salted water twenty minutes, take up with split spoon and drop in ice water leave ten minutes: take out, | lay between two cloths and pat dry, i spread on a dish to cool, sprinkle with salt, pepper, dip in egg and fry in clarified dripptngs or saIted lard; ] drain well and serve hot.
 Curred Fowl: One fowl Cor cold i ChiclIen), two onions, three apples, two tablespoons curry powder. one table spoon flour, two ounces dripping, 1 Worcestershire sauce, rice. Cut the 1 fowl into small pieces, place it in cold water and stew it gently until ten 1 der, or cut up the cold chicken. Melt the dripping, fry the onions, add the | apples finely chopped. When all is ] Drowned, add the curry powder flour and Worcestershire sauce, stir we'll ] over the fire. and then add the fowl and some of the liquor. Let it sim mer by the side of the fire. Serve in | a border of boiled rice.
 l Boiled Beetroots: We'll wash some i young beetroots, being careful not to i break the skin. Put them into fast 1 boiling water and boil for one hour i Take them out carefully, peel quickly and cut them into thin slices. Melt l a small piece of clarified dripping Cor | butter) in a saucepan, and place the | sliced beetroOt in. Shake it over a | gentle fire till quite hot and serve in ! a hot dish.
 | Creole Soup: Cook three green pep i pers and three onions chopped fine in l two tablespoons of butter five min utes Add two tablespoons of flour ! and stir until smooth and brown. Add | gradually two cups of meat stock, one small can of tomatoes and let simmer | twenty minutes. Then strain and season with salt, pepper and cayenne | Just before serving, add two table | spoons of horseradish (grated), one l teaspoon of vinegar and quarter ! cup of macarOni previously cooked. l ScaIIoped Salmon: One can salmon ] one cup white sauce, five or six soda 1 era Ckers. Pick salmon over, remove l skin, bones and oil; flake fish with a 1 fork. Take a medium sized agate 1 dish, put in a layer of salmon and so 1 on, continuing until the dish is all | used. Reserve enough crackers for 1 the top. Bake in hot oven and brown
 MOUNTAIN LAUREL.