davidaulloa/AmericanStories huggingface dataset:
Norwich bulletin., 1917-08-25

late, melted. beaten whites two eggs, one and one-half cups flour, one and one-half cups sugar boiled for icing one-ha1f teaspoon vanilla. four table spoons baking powder.
 Way Of Preparing: Cream the half cup of butter, add gradually the Sranulated sugar. the yolks and whites of the three eggs and the chocolate. Then mix and sift the flour, baking powder, allspice cinna- mon and clove, and add the cereal. Add to this the first mixture alter nately with one-haif cup milk. Bake in layer cake pans and spread be- tween and on top vanilla icing made thus: Boil one and one-half cups su- gar with one-half cup water until syr- up will thread when dropped from the tip of the spoon. Pour slowly en- to the beaten whites of two eggs. and beat until of consistency to spread Flavor with vanilla extract
 EASTER LILY.
Norwich bulletin., 1917-08-25
Publicity Bureau CONNECTICUT STATE COUNCIL OF DEFENSE Committee of Food Supply

two inches wide. To this nail 1aths one-eighth inch apart to form bot torn- Galvanized-wire screen, one eighth to one-quarter inch mesh, may be substituted for the laths. If laths are used, tray should be four feet long, if screening, length depends on width of screening.
 4-Tray Drier: Stiffen four trays with wire screening bottoms by nail ing two laths across center. Attach an upright, one-half inch thick, two inches wide, and eighteen inches high, to each corner of the trays placed one above the other. This may be sus- pended above the kitchen stove.
 Trays to Be Used With Electric Fan: Make a framework, four by one and one-half feet, from strips of lumber three fcdrths inch thick and three inches wide. Across the bottom tack strips of ha1f-round or dressed laths, one-eighth inch apart. These traps may be filled about one inch deep with the fruit or vegetagle to be dried, and stacked four or five high before an electric fan. Bottom of lower tray should be on a level with lower rim of fan. |. is, of course, perfectly possible to dry vegetables on earthenware plates. When drying, take advantage of the fire on baking day after the bread and cake have been taken from the oven.
Norwich bulletin., 1917-08-25
WHAT MAKES YcU WORK HARD?

Dear Social Cornerites: There are so many things to be done and the days are growing so much shorter, that there is hardly time to accomplish what yoI want to do. Why not elim- mate some Of the many things?
 I remember q story about boy who felt the inventors thrill without win ming the inventors reward. In the early days when wagons Were few and most carrying was done on horseback, this boy was frequently sent to mill with grist, the corn in one end of the bag and d stone in the other to make 1t ride even. One day as he was on his way it suddenly occurred to the lad if he divided the corn equally in the bag and threw away the stone, the same end would be achieved and he would not have to carry the stone. He acted upon the brilliant idea and was bitterly upbraided for it by his father on his return home, when he gleefully related his invention. He was sent back to find the stonei
 Your grandfather always used that stone" said the irate parent, and so have l. and do you think you know more than he or r"
 I laughed. but the thought came to me that women today myself included, are doing something just as foolish. We have been clinging to our grand mothers way of doing housework Vi e were taught that way, and haven't used our inventive faculties to get rid of the stone in the bag.
 I really have not only a stone in the bag, but a whole rock pile. l am throwing them out, one by one, as I've found l could but there are yet many I might dispense with if I could only see them.
 The irst was having my clothes scrubbed. I invented a way whereby can boI my clothes and not rub them a particle while they are washing themselves.
 The floors used to be washed every morning. but are now wiped with mop made of old stockings or cheese cloth, something that will remove the dust. After dusting with the mop follow round and wipe out the corners.
 The ironing rock has been pared down to very small dimensions, and 1t is hardly more than a pebie now.
 I availed myself of the opportunity of making crepe night dresses and teddy bears, etc. I use this crepe for waists house dresses. in fact for eY erythng to save time required for starching and ironing. It is fine for summer napkins and it is certainly nice for pretty serVicea ble underwear.
 I bought one hundred yards of it, and it makes me pretty bathroom cur tains. I gave 25 cents a yard. It would make nice short dresses for your baby.
 The colored crepe makes nice creep | CTS. Both seersucker and crepe coEle 1 in wide variety and I would advise | every mother who is busy to give it a trial and become convinced. This will l be another good sized rock rolled away. 1
 DRESS MAKER
Norwich bulletin., 1917-08-25
CHORES.

If there is one thing more than an- ether that most men would be glad to dodge it is chores. Somehow they seem to think chores ought to have been intended for women and children. I've said: "GoI darn the chores!" a million times in my life, and it has been just a waste of breath.
 When I had finished the chores and went to supper, Hope had everything ready and looked as good as pie. I removed the precipitation from my brow. scrubbed my hands and was just about to put on my coat, when Hope says:
 This is a shirt sleeves supper. never mind your coat. It is too hot to conform to the rules of a civilized family tonight. If we had company We should have to obey the regula- tions. but comfort comes first in cozy families
 That's so!" says l.. Comfort is nore'n half the meal sometimes I shall enjoy being "endisha biHe-or partly SO.
 Where on earth did you get that word ?' asked Hope.
 Sarah Little has a city boarder,' said I, and that is her favorite word for not receiving callers. They say it is French for half dressed or up- dressed I don't know which,
 Hope just stared at me for a minute, and then she said: ''Hez know which. Never borrow things you don't know how to use. The good old United States does for us!"
 Her patriotism beats all.
 HEZ IIARMONDY
Norwich bulletin., 1917-08-25
I Wonder So.

wonder so that mothers ever fret At little children clinSIng to their
 gown, Or that the footprints when the days
 are wet.
 Are ever black enough to make
 them frown. If could ind a little muddy boot, Or. cap. or jacket. on my chamber
 f0or, If ' could kiss a rosy. restless foot, Or hear it's batter in my house once
 more f could mend a broken cart today Tomorrow make a kite to reach the
 sky There is no woman in Gods world
 could say, She was more blissfully content than ' But, ah. The little pillow next my Is never run1pIed by q shining head, My little birding from it's nest is
 flown
 The utIe boy I used to kiss is dead
Norwich bulletin., 1917-08-25

gealing IS due to the substa nee called pectose, or it's relative rectic acid. Many fruits such as peaches, pears and over-ripe grapes do not contain sufficient pectose to thicken the juice when cold, and therefore often com bined with other fruits in which this property abounds. I very often put apples and peaches together; and to grapes very ripe add quince.
 Fruit over-ripe and fruit gathered after rain is not used for jelly making as it will rarely give satisfaction.
 Another point: Do not boil your jell too long, as the poetic acid is a gela- tinous substance soluble in the juices of fruit heated in combination with sugar; it congeals when cold however Boiled too long, the mixture loses it's gelatinous properties and becomes a thick, syrupy mass which never again will return to the jelly point
 This is an excellent way to obtain juice of fruit: Add to it as little water as possible, and with fruits like cur rants, grapes, if they are mashed slightly before they are put on to cook, no additional water will be need ed, provided they are frequently stirred while hea ting.
 Large fruits should be cleaned and cut in small pieces, and if Q little fruit juice is added in the place of water; the better the flavor when cooked of your product.
 Always heat the fruit slowly when cooking jelly, and when done strain through a double thickness of cheese cloth or flannel
 This rule applies to all jelly making. no matter what the variety of fruit employed. Measurs the strained fruit juice atad to each pint allow an equal quantity of granulated sugar. :"
 For the very best results do not make Jelly of more than two quarts of juice at a time.
 The req son I advise a small quanti- ty is the jelly point is reached more quickly, thus producing a lighter and clearer and better favored jell
 For the same reason evaporate the juice from the fruit by boiling it for 10 to Is minutes in an open saucepan before the sugar is added.
 I must not forget this po1nt: Always have the sugar heated in the oven be- fore mixing with boiling syrup and have it sufficiently hot so that it will hiss as it goes in. Skim the jelly as it cooks and continue boiling until lit tie dropped on a cold plate shows a jellying tendency.
 ETHEIYN
Norwich bulletin., 1917-08-25
HOW TO DRY PEARS.

Pare, core. and cut into eighths
 Or core and slice in rings, using fruit or vegetable sIicer.
 Do not let stand long before dry ing
 To prevent disco'oration. dip fruit as it is prepared. for one minute in a cold salt bath lone ounce of salt to ora gallon of wateF).
 Place in calendar and set in con- tajner of hot water. Place cover on cortainer and steam for ten minutes
 Remove surplus moisture by placing fruit between towels, or by exposing g to the sun and air. Spread thin}y on traps or earth enWare plates.
 Dry in sun. in oven. over kitchen stove, or before an electric fan. un- til the pears are tough and somewhat leathery.
 Stir from time to time The fin ished product will not look like fresh fruit, but it's good to eat.
Norwich bulletin., 1917-08-25

plains and the stiffness of the solitary forests serves to relieve tie incessant strain on mind and body.
 To those whose minds are not bound by the stern clements of realism, the quiet mental pictures and platntiVe forecast will harmonize intrudlng thoughts and adjust material sur roundings.
 But even in this great wilderness Of city, there are secluded places in Central Park which are nJL disturbed by the outside turmoil and where one may enjoy d glimpse of country wilds.
 Here the timid squirrel warily slides to your side and ventures to take a peanut from your hand. Here the sparrows gather in focks to obtain few crumbs from passersby.
 Wonder the shepherd minds his flock Of sheep, quietly feeding in the green fields, apparently unmindful of the rum bling of the cars not fan distant.
 Here on Saturday evenings and Sun day afternoons the strains of the band and the singing of the community chorus stimulate and entertain multi tude of people.
 waters cf the lake, and in the evening the twinkling lights and the merry voices of the occupants reYerberate cheerful echo to the watchful listener
 This little glimpse of woods and fields in the heart If the great city suffices in part to sustain the human heart whose love reaches out forever toward rEe green fields anS their won derful pathways of peace.
 THE LITTLE SINISTER.
 New York City.
Norwich bulletin., 1917-08-25

Dear Social Cornerites: I send some pickle recipes you may wish to try.
 PicaiiIli: Chop one peck of green tomatoes. mix with them one cup of salt and set aside over night In the morning drain in a bag. pressing out all the liquid To the tomatoes add one dozen small onions, one small head of cabbage, ene-half dozen green peppers and one head of celery, chop ped. Put the ingredients into a porce- lain kettle with three cups of brown sugar, one and one-half cups picking spice, tied in several small bags, and three quarts of vinegar. Cook very slowly until the tomatoes are soft, stirring often. Store in jars. renaov- ing the bags of spice or not as desired.
 Ripe Tomatoes Picked: Wipe care fully one peck of smooth, ripe toma toes and pack them into a jar, sprinllling them as they are packed with one cup of picking spice. Scala one gallon tor enough to cover the tona toes) of strong, cider vinegar and pour over the tomatoes; cover closely and let stand three days Pour off the vine gar, scald and return to the toT1la toes, After three days repeat the process, then set aside for six or eight weeks.
 Sweet Picked Grab Apples: Rub eight pounds of Siberian crab apples with dry flannel and prick each of four pounds of sugar and one quart of vinegar (water may be substituted for a part of the vinegar Add two thirds cup of picking spices and the crab apples and simmer until the ap- pies are perfectly tender throughout, but not broken; drain and store in jars Reduce the syrup until quite thick and pour over them
 Tomato Catsup: Scald and rare ripe tomatoes and cut them in small pieces To every quart add one chopped onion- Stew until very soft and then rub through a strainer. To each gal lon of the strained tomato liquid add the following seasoning: One-fOurth ounce cayenne, one-haf ounce ginger. one-haf ounce allspice, one-ha1f ounce ground cloves, one-fourth pound salt, one pint vinegar. Cook slowly for two hours and seal air tight in glass jars,
 Mixed Pickles: One quart smau cu- cumhers, Cor large one sliced), one quart green tomatoes sliced. one quart small onions, one head cauliflower. picked in small pieces. one quart of green peppers cut fine. Measure all vegetables after cut up. Make a brine of four quarts water and one pint salt Add the vegetables and soak the mix ture A hours. Then heat just enough to scald; drain them. Mix one cup four, six tablespoons of mustard one tablespoon of tumeriC powder and enough cold vinegar to make a paste Add one cup of sugar and enough win iear to make two quarts in all. Boil until it thickens. Add Vegeta bles and cook until well heated through Store in jars.
 COCRA
Norwich bulletin., 1917-08-25
POETRY.
Laughing at Life.

From ar Exchange. Laughing at life as we go, laughing t all the way. Its little burdens of grief and care that drift in the clouds Of gray; Laughing at life as we toll in the tide of the toiling throng, With 3 smile when 1t rains the tears or the rose in a world of song- Laughing at life we go laughing away at the years. Laughing at doubt and distress, laughing at weakness and fears;
 Laughing at life. ah. yes. for what is our life but a gleam Where the young go by in a dance and the old go back in a dream!
Norwich bulletin., 1917-08-25
INQUIRIES AND ANSWERS.
TIDY ADDLY: Letter received and mailed to North Dakota. AUNT MEHiTABLE'S VISIT TO
 VERMONT.

When Samuel de Champlian saw a range of beautiful mountains he ex- claimed ''VoiIa les Nerts monts: Behold the Green mountains Thus he supplied a name for the mountains and the state
 The Green mountains extend irres- ularly from north to south through the state Many of them are forest or White Mountains in neigh boring states Each village seems to be built under the shelter and protection 0f it's own mountain.
 For ShaftesbuTy there is West mountain, Arlington has Ball and Red mountains. Manchester has Equinox; at Rutland killingtOn peak and Mount Pico form an impressive background to the city.
 One of the wonders of the state Smuggler's Notch-is found just north of Mt Mansfield in the northwestern part of the state One passes through . rocky wooded canyon with walls of solid rock on either side rising per pendicuiarly a thousand feet or moro. The massive chin of Mt. Mansfield towers majesticaliy three thousand feet above 4 crystal spring b0fls from the base of a thousand foot clif.- Giant boulders lie at the bot tom Of the notch Below are the face Of a woman and head and shoulders of a dog
 The state has an unusually large number of lakes and ponds, 375 in all Lake Champlain, the most famous lies between the Green mountains of Vermont and the Adirondacl1s of New York T. is 1IS miles long and 12 miles wide. William Dean Towels has called Burlington on Lake Champlaia the most beautiful city in the world
 Someone has said "ft is doubtful if there is in the world an area small CT than that of Vermont in which can be found such valuable and extensive deposits of stones counted by man kind everywhere .the most beautiful tombs of the dead The largest mar bIe quarry in the world is at West Rutland The Headquarters of the largest marble works in the world are at Proctor.
 Vermont also ranks first in the world in the output of granite Barre is the granite centre The largest deposits Of high grade asbestos in the United States arc in Eden and Lowell.
 The largest scale works in the world are at Shaftesbury. The .zrg- est pipe organ factory in fle world is at Brattleboro.
 This smal state has given to the world an unusually large proportion of eminent men and women-Chester A. Arthur, president of the United States; Stephen A. Douglass, [. s. senator; Admiral George Dewey: American Review; Henry Mills Al den; editor of Harper's Magazine; Dean Richmond, founder of the New York Central railroad: Avis Adams, founder of Adams Express company; Fanny B. Kfigore, first American 7vo- man lawyer in the United States; Ju- Ia C. Dor, poetess, of Rutland
 Rudyard KipIius married a Yer mont girl and lived for a few years at BrattEeeero. In his Indian bun
Norwich bulletin., 1917-08-25
INQUIRIES.

Dear Sisters of the Social Corner: I have long been a reader of the Social Corner but have never written before. although I have been helped many times.
 This year for the first time have had a garden and someone gave me some olIra and I never used It. I would ask some of the Sisters to tell me ahout it, and if it can be done up for winter use?
 Also, would Ready or NBiddy tell me what cod fat is?
 enjoy the Social Corner so much. I. was away sick for five weeks and mad them keep Saturdays paper for me.
 Has anyone had good luck with to- matoes? l have two dozer plants and have not had one tomato yet although there are a great many green ones.
 Thanking the Sisters and hoping I will get an answer, will sign
 ERO RO
Norwich bulletin., 1917-08-25
SOMETHING YOU MAY LIKE.

Dear Sisters of the Social Corner: I contribute recipes which may be welcome:
 Maple Perfect: Four eggs, orse-half pint hot maple syrup, one pint thick cream, one teaspoon almond extract salt and ice. Beat the eggs slightly and pour on them slowly the maple syrup. Cook until the mixture, thickens and cool 1t, then add extract remove from the range. cool. and then add the cream, beaten until stiff Mold, pack in ice and let stand four hours.
 Pineapple Ice: Four cups water, two cups sugar. juice of six lemons, four cups ice water. one can grated pineapple. Make a syrup of tke wa ter and sugar and boil for -15 min utes. Add pineapple and lemon juice Cool and add the ice water Freeze until mushy. using half ice and half salt.
Norwich bulletin., 1917-08-25
RORBIN.
WEIGHT ANC MEASURE RULES.

Dear Social Corner Sisters Here with I send a table for weights and measures:
 teaspoons liquid--1 tablespoon. teaspoons dry material-1 table spoon. 4 tablespoons liquid--1 wineglass, 1-2 gill, or 1 cup.
 ? giIls-1 cup or 1-2 pint. 16 tablespoons liquid-1 cup. . T. tablespoons dry material-1 cup. hea ping tablespoons dry material cup.
 cups liquid-1 quart. cups four quart or 1 pound. 12 cup butter-1-4 pound 9 cups solid butter-1 pound. cups granulated sugar. pound. ? 1-2 cups powdered sugar. pound 2 cups neal pound. pint milk or water-1 pound. l pint meat packed solid-1 pound. large eggs-1 pound. Butter size of egg-2 ounces or 1-4 cup.
 FARMER'S DAUGHTER.
Norwich bulletin., 1917-08-25

French lawn simply put up. with val lace and insertion. and plaited in the skirt length makes the small girl thif best" frock. The front Of the valet Is hand embroidered with fOFget-me- nots, and the girdle is palcs- blue rib- hon.
 Just for a little while the c1mmis- sary department failed in an eastern camp, and these state soldiers were threatened not with starvation. but with temporary deprivation Society women heard Of it and orgarlzed e Sandwich brigade" 10 supply tho men with food and drink. These soi- diers in particular appreciated the grub" because they had just been relieved after twenty -four houra' guard duty.
Norwich bulletin., 1917-08-25
TIMELY RECIPES.

. Dear Social Corner Sisters: I pre- sume every housekeeDer is busy can ming good things for the long winter that will so soon be upon us.
 l will comply with Aunt Mehitable's s request for my way of preserving beans in brine; also send few other recipes which the Sisters may like to try.
 String Beans: Put layer for layer of string beans and salt in stone jar, with plenty of salt on top. IL should make it's own brine Put a plate on top to keep beans under the brine.
 Do not string or cut the beans.
 DandeIion can be put down in the same way
 cup sugar. one-half cup salt, two cups water. Boil 20 minutes and seal hot.
 Steamed Chocolate Pudding: One egg, one-half cup sugar, two squares chocolate. one tablespoon butter, one spoons baking powder; mix and steam two hours.
 Sauce: One egg added to one cup sugar and three tablespoons butter creamed, flavor with wine or vanilla
 Fruit custard Puddina: Make a custard with one pint milk and the whites Of three eggs. When cold pour over any fruit cut into small pieces
 Sauce: Make custard with one pint milk and the yolks of three eggs and when cold pour over the pudding
 Mock Cherry Pie: Two cups cram berries. one cup raiSinS. chopped, one and one-half cups sugar. one and one half cups .vater. two tablespoons flour mixed with the sugar.
 Theoda: Some gadder. I envy you the seashore trips. I will try your way next year.
Norwich bulletin., 1917-08-25
HOW TO DRY CORN.

Select only young, tender corn suit able for eating from the cob.
 Prepare immediately after gather ing.
 Place the corn on cob in vessel of water.
 Add a teaspoon of salt to each gall lon of water.
 Boil or steam for from to 10 min utes until milk is set.
 Remove from kettle and drain well. Cut kernels from the cobs with a sharp knife.
 Take care not to cut off pieces of the cob.
 Spread thfnly on traps or earthen- ware plates.
 Dry in sun, in oven, over the stove or before the electric fan, until the corn is so dry that it rattles.
 Stir the corn from time to time dur ing the process.
Norwich bulletin., 1917-08-25
HOW TO DRY BEANS.

Select only beans in fit condition for use as snap or string beans Wash and remove strings Dry small beans whole. Cut large and more mature beans in 1-inch lengths with vege- table slicer or sharp knife Place in cheesecloth square CT wire basket. Plunge into boiling water for one and one-half to three minutes Dip for a m monnent in cold water. Remove sur face moisture by placing between two towels, or by exposing to the sun and air for a short time. Spread thinly on trays or earthenware plates Dry in slln. in oven, over the kitchen stove or before the electric fan. until tough ard leathery. Stir from time to +frT1e
Norwich bulletin., 1917-08-25
HOW TO DRY APPLES.

Use winter apples, not the early or sweet varieties.
 Pare, core, and cut into eighths.
 Or core and slice in rings, using fruit or vegetable slicer.
 Do not let them stand long before drying.
 To prevent discoIoration dip fruit, as 1t is prepared. for one minute in cold salt bath Gone ounce of salt to one gallon of water.)
 Remove surplus moisture by plac- ing fruit between towels, or by ex- posing to the sun and air.
 Spread thinly on trays or earthen- ware plates
 Dry in sun, or oven, over the kitch- en stove, before the electric fam until the apples are touch and some what leathery.
 Stir from time tn lime
Norwich bulletin., 1917-08-25

for mel Think of making chowder for 2S people.
 I have been busy canning peas ana beans. etc. Am sure I shall know beans" after this.
 4 number have asked for my recipe for canning Eeets. l send it to The Corner:
 Canned Eeets-Cook beets until ten- der; remove skin and pack tightly in jars: if large beeJs are used, cut them in large pieces; use one teaspoon of salt and one tablespoon sugar for pint jar; heat one Jill of vinegar and one jill of water together and pour over beets; seal while hot; very nice. Aunt Mary, Maine Lover, Auntie, Marie and Merry Widow: Your cards received. and I thank you
 Priscilla: Wish I could meet with you the 24th. but it is doubtful
 TIDY ADDLY.