Norwich bulletin., 1917-01-20

ters: I wish to thank the editor for the yellow slip received.
 endar you sent me very much. Thank you, The gladioli is one of my fa- yorite flowers.
 Madge: tried your recipe for rye will try more of the mufin recipes
 F1orodora: trust you are better before now and are able to be out We, missed you at our. last gathering. T. think the hostesses did well. The tar bfe was loaded with good things, as usual The cscalloped oysters were. delicious. The Sisters brought beau be shown and admired.
 Kitty: I did not see you For your mother over. How are you coming on with the dolly and the quilt. Don't mother is to have that "quiItfng par ty."
 Rice Pie Mix together one cup of sweet milk. two beaten egg yollSs. one-- half cup Of sugar, one-haR cup of boiled rice and small piece of butter Beat thoroughly and cook until the egg is done. Remove from fire, flavor to taste, and pour the mixture into baked pie crust, and cover with a me- rinque made with the whites of the eggs and sugar. Put in the over a few minutes and brown. When cold drop Jumps of jell around on the top. tsgs Ff4 sFIc: TO one cup or u1OlaSS06 a0Q one cup of sugar. the grated rfnd of one lemon, one-haf pound of figs cut fine, two cups of water. one beaten. egg. two tablespoons of cornstarch and a little salt This is enough for two pies.
 Butternut Pie: One half cup of milk, one-half cup of cream. scant three quarters cup of sugar, two beaten eggs or one egg and one tablespoon of 1 flour, and one cup of butternut meats, | oh xU1f fUa Cf Banana Pie No. i: Bake a crust and when done fill with sliced bananas and sprinkle over with sugar. Set in a hot oven a few minutes. then cover with whipped cream and serve at once. Banana Pie: No. 2: Line pie plate with a rich crust and fill sliced bana- mas and pour over custard made of two beaten eggs. two tablespoons of sugar, one teaspoon of orange extract and one and half cups of milk. Bake and when cool cover with a merineue. Cherry Pie: Mix together one pint of stoned cherries. four tablespoons Of sugar and one heaping tablespoon of flour. Pour into pie tin lined with crust, sprinkle little four over top and cover with an upper crust. Lemon Raisin Pie: To the juice and
 grated rind of one lemon, add one cup
 boiling water, one cup sugar, one cup
 seeded raisins. a lump of butter the size of walnut and two tablespoons of flour mixed with a very little water Boil all together. and then bake be- tween two crusts.
 :. EIderberry Pie, No. l., To one cup ripe or canned elderberries, juice strained off, add one tablespoon of flour mixed with one cup of cream, and one-half cup of sugar. Bake with one crust and serve while warm.
 plate with good rich crust. cover with a layer of sliced apples and fill up with elderberries and sprinkle flour over top and one cup of sugar. Put on upper crust and bake.
 coeoanut Pie: To one pint of scaId- ed milk. add one-half cup sugar, the beaten yolks of two eggs aifd one level tablespoon of cornstarch dissolv- ed in a little cold milk. Bring the
 mixture to a boil, stirring to prevent shredded cocoanut. Bake in an un- der crust and when done cover with meringue of the beaten whites of two eggs and two tablespoons of sugar. aThiE quantity is enough for two pies. IT Prure Pie: To one cup of stewed, and chopped prunes. add three table spoons of the liquid they were stewed in, .one-half cup of sugar. little lem on juice and one teaspoon of orange extract. Bake with two crusts. Cream Pumpkin Pis To one pint of pumpkin add one cup of sugar, one cup cream or rich milk. two well beaten eggs. one teaspoon each of cin- namon and ginger and one e-half tea spoon of salt. Bake in deep pastry lined plates. When cold and just be- fore serving, cover the top with whip ped cream favored with vanilla. Fried Pies: These are very nice and when fried just right, so as not to soak fat, are as good as baked pies. Roll some biscuit dough quite thin. cut in any desired shape, Gas large as sau- cer is about right), put on each piece tablespoon of mince meat, fold the crust over and pinch the edges firmly together and fry In hot lard until
 delicate brown; same as doughnuts. They can be made of stewed, sweet encd apple, favored with nutmeg, if
 liked.
 Carrot Pie: Boil three large carrots, mash with potato masher and to one cup of carrot add one. tablespoon SUI gar, one beaten egg, one teaspoon of mixed spice, one-half pint of milk, salt to taste. Bake in one crust.
 l.. H. K.