Norwich bulletin., 1917-01-20
MEETING HIGH COST OF LIVING

Dear Social Corner Sisters: A num- Der of the Sisters have asked me to write what kind of a piece of corned beef get. I usually buy the thick end of the flank and have my. butcher put it to corn on Wednesday if I want to boil it on Saturday,. or you. can get the beef and corn it yourself. This is the way I make he brine: Two gal'oC-s of luke warm water 11-A bounds brown sucar. ? pounds of rock salt 1 ounce saitpetre. Let these stand 24 hours. Then buy your beef and put it in to corn about three days. If you do this I do not think you would ever buy any more store corned beef, it is so much nicer. I put this over to boil in cold water. The reason I put it over in cold water is because I have tried putting it in boiling water. and even if it is slightly corned it will be too salt and it makes 1t tough You just put 1t over in cold water after having added one table spoon of vinegar and two small onions or one large one, let it come to a hard boil and then set it onto the middle of the stove and let simmer for while. Boil slowly, and that makes it more tender Then you take your meat out after the stock is most cold. before the grease sets. After the grease sets skim it off and put it in a granite dish with a few slices of potato to ciarefy it. and then put it on the stove for twenty minutes; boil then strain, add two tablespoons of butter while hot. You have about one and one-quarter pounds of butter or grease that takes the place of butter for cake and Johnny cake and any where you would use butter to f.-y or make cake, etc. Now there should be. 56 cents worth of good drippings.~ You have your stock to dispose of Set it. on the stove and let it come to a boil put in one tablespoon sugar, one ta- blespoon rice, one tablespoon of bar ley, one tablespoon of celery (dry eel cry leaves always, never throw them away); one tablespoon of parsley. four you have a nice vegetable soup that would cost you AS cents to buy extra meat to make.
 Of course, you have your meat to slice cold for two dinners. You can iben put the remainder through the chopper and with one onion and pota- to and meat you can make hash, or if you do not care for hash you can make pressed meat with the meat. add a little sage and bread crumbs, four eggs. Press it hard and cook it little slice. When cold it is very nice.
 You can get the shin meat and use that; cut all the meat from the gristle and grind steak; from the remainder you can make frfcasee beef meat pies stuffed beef beef loaf with macaroni pressed spiced beef. curried beet stews, hash, etc. These are all good
  taken not to leave the flores in; cut them all out then of course you can boil these down for soup.
 You can get the face end of a nice brand of ham. If there is too much fat slice off thinly, fry like bacon and use the grease to fry liver or had dock roe.
 I discovered quite a little time ago that fresh haddock was very nice fried in bacon fat and it also improves pork chops, although it is not recognizable.
 You can cut off what ham is nice for frying and boiling and boil the bone and what meat you have left with an boiled dinner
 I try to plan when I buy the ham to have fish that week; and also fish enough or chowder as you will find by cutting the fish in fancy shapes like scallops. then dip in flour, egg and pieces. the bones that are left. put over to boil. pick the fish off the bones and you have a nice foundation for your fish chowder, and the grease from your ham or pork to fry your scallops or fish, and the pork for your chowder; then add potatoes and onions and just about twenty minutes before taking it I off the stove you can add the rest of your fish for chowder. It is very nice and you really have something very extra. Were you to go to the hotel and pay for a dinner you would not get as nice as this with your money. These three different kinds of meat, with | your baked beans and variety of gems | biscuits, bread, vegetables and salads, | little dessert in needed.
 Steamed dumpIings with short cakes | with variety of fruits, suet, Indian | meal, tapioca, rice, cornstarch. and | bread puddings.' also. geiatine. sweet | apples baked, and sour apples baked | with sugar and cream and hot ginger | bread.
 These will make a family of six | aI1 IVY yv0 \ ways of fixing cold lamb: will write | about that later.
 ETHELYN.
 l.. H. Ks HOMEMADE PIES.