Norwich bulletin., 1917-12-01
AN ORIGINAL DINNER.


 Dear Social Corner Sisters: I am going to present to The Corner the dishes I shall make for their consid eration in these days of high cost Of living, a reasonable but "awfully good' dinner may be welcomed. 1 be-. Iieve it is through the cooperation of the housewife this terrible war must be won.
 To help the government we can have mock duck in place of turkey or chicken.
 l Creamed Parsnip Soup. Mock Duck with Dressing. Brown Gravy. Savory Stew with Meal Dumplings. Beefsteak, Macaroni and Rice, Peas. Baked Onion. Mashed Turnip. | Mashed Potato. Beet Croquettes Sweet Potato. Boiled Squash. | Cabbage Pickle. Nat Butter. | Corn Bread.
 Pumpkin Pie.
 Eggless, Milkless, Butterless Cake. Parsnips Creamed-Three good sized parsnips, cooked in as little water as 1 possible: add a tablespoon of sugar, | little salt; when done, remove and l have heated on the stove two cups of | milk, one tablespoon nut butter, a
 little salt and pepper: drop in your | parsnips, heat and serve hot with lit 1 tie pieces of toasted bread. 1 Mock Duck-Threc pounds of steak; ! make a dressing of two tablespoons | nut butter, bread and crackers, a lit l tie piece of the meat and one onion,
 one egg, a little salt and pepper Ga l little pimento if you have it); pour your hot water on the bread, then place one cup of cream or milk on the stove with the butter in and heat; pour over bread, add chopped onion, 1 just a little sage, a few soft crackers and an egg. l fry a piece of pork | brown and put through the food chop
 per for tn" dressing, which is very l nice. Beat ingredients hard until 1 light. Then take steak, cut off one pound with the trimmings and bones, 1 lay on plate, put in your refrigerator. l Now take two pounds of the steak, spread with dressing and roll and tie | up; put in casserole wipe over with | lemon or vinegar and put in about four | tablespoons of water and bake very slowly until meat is done. Then make | a brown gravy.
 savory stew-Take the one pound of | steak you have cut off put through ! chopper, then make half up into little | balls, and with the trimmings put in | about three quarts of water with one carrot, three onions and three pota- | toes, one tablespoon of rice, one tea lspoon of fine dried celery, and boil
 very slowly until done. Then make dumplings of three tablespoons of | cornmeal, two tablespoons flour, two 1 teaspoons baking powder, one table spoon of salt pork grease (fresh fried) | and stir with potato water until the
 required mixture for dumpiings. a
 very little salt put in and boil twenty 1 minutes; then take the other half of 1 the chopped steak and with one-fourth l cup of rice and one and one-half cups | of macaroni put layer of cooked rice | and layer of macaroni a layer of the 1 meat, which will about fill the disn with a layer of rice on the top: make | a cream gravy out of two slices" of l pork fried brown. cut in diceS (remove l the pork from pan) and then put in l one tablespoon flour, white of boiled , egg. two tablespoons pork grease; pour ] in milk, and with just a little melted l cheese pour over the macarc4li; then
 take pieces of dried bread and put over | the top; then grate the hard boiled | yolk over the top with the little pieces
 of fried pork scattered over; bake IS | minutes.
 Boiled Onions-Peel onions, soak in soda and water wit hone tablespoon of | milk for 30 minutes. then put in oven with fresh water; let boil until done 1 put little nut butter salt and pepper ! and a very little of your pork grease. l Serve very hot.
 Mashed turnips-Peel and wash; put | on your turnips with one-fourth tea 1 spoon salt and a little pinch of soda i; when done. take one potato. one tea ] spoon of pork grease or the brown
 pork put through chopper. mash and | beat hard until light; add one tabAp-
 
 Beet Yokes-Five slices of beets l Cleft overs), a little left over fried po-
 tato, two onions. one parsnip about
 two strips of codfish, chopped fine, and all stirred together; make into oblong cakes, fried in pork grease, then dipped in post toasties.
 White House Corn Bread-One and one-haf cups corn meal, one cup flour, one large tablespoon peanut butter, one teaspoon nut butter, one table 1 SnOnn brown baking powder and one-half teaspoon I soda. stir up with the water from the 1 rhubarbe apple juice. potato water or cold coffee, either is delicious. I s~ve
 all of my apple parings and boil down
 to put in corn cake and it is very nice; if you have no other use when you bake apples with oatmeal. i Tokay Grape JeII-Cut in halves,
 salted- peanut in each grape;' mix with sliced apple. and Oranges, put dots of jell over the top and serve with cheese
 and jell sandwich. .
 Jelly Sandwich-One-ha1 cup of sugar, one cup flour, two soaflt tea spoons baking powder and white of
 one egg. a pinch of; salt and then the yolk of the egg beat hard; spread in pan and bake; when baked spread with
 jeil and roll in a cake towel and when cold slice. .-.zs %.- I have made fthese and sent to the
 soldier boys and they said they. were | delicious. s 5--,-s-, ' Pumpkin Pie-Two cups of mashed pumpkin, two tablespoons four and a little salt, two eggs, one quart milk,
 one cup light brown sugar and one teaspoon ginger, cinnamon and nutmeg l Gone teaspoon of lemon if desired). Pie crust-cne cup of lard. one
 half cup of water into which stir three cups of flour, one teaspoon baking powder, one tablespoon. of sugar a pinch, of salt; have water ice cold or boiling hot, and let get ice cold, before l stirring in the flour. This is a de- 1 licious crust,
 A SOCIAL CORNERITE. 1 SEVEN RECIPES FOR SOLDIERS. l By Ceoroe C. MacGean