Norwich bulletin., 1918-08-17

Saving sugar day by day is what Will count III the long run. And the best way to save sugar the United States Food Administration knows is simply not to use 1t. See how nicely 1t works for a three meal day.
 Breakfast
 Stewed Prunes
 Cream Brown Bread Toast
 Coffee
 Milk for the children.
 Lunch or Supper
 Mock Shrimp Salad
 Plain Cottage Cheese
 Chocolate Fruit Cookies
 Lemonade.
 Dinner Mutton Roast. Mint Sauce
 Lyonnaise Potatoes
 Green Corn New Peas Sugarless Ice Cream (Sweetened with
 syrup or honey).
 Mock Shrimp Salad: Crate two large carrots and one medium sized apple. Combine with diced, cold cook ed potatoes and a few nuts; marinate with mayonnaise dressing for a few hours before serving. It is preferable to use lemon juice Tn place of vinegar in the mayonnaise
 Chocolate Fruit Cookies: One-fourth cup fat, three-fourths cup syrup, two tablespoons grated chocolate. one egg, c1e and two thirds cups barley four, one teaspoon baking powder, onehal5 cup nutmeats, onehalf cup ra;sins chopped fine. Beat the fat and syrup together thoroughly and add melted chocolate and egg. Add dry ingre- dients sifted together. then fruit Drop from spoon on a foured tin and bake in a hot oven until brown.
 Vanilla Ice Cream: One quart thin cream, three-fourths cup honey or ore and one-fourth cups syrup, one and one-half tablespoons vanilla. Mix ingredients and freeze. Serve rlain or with fruit sauces.
 Chocolate Fruit Cookies: One-fourth cup fat, three -fourths cup syrup, two tablespoons grated chocolate. one egg, one and two thirds cups barley -four, one teaspoon baking powder, one-half cup nutmeats, one-half cup raisins chopped fine
 Beat the fat and syrup togetser thoroughly and add melted chocolate and egg. Add dry ingredients sifted together, then fruit. Drop from spoon or a f1oured tin and bake in a hot oven until brown.
 Preserving Cucumbers: Tn some gardens cucumbers are coming along so fast that they cannot be used by the ordinary methods, said Miss M E. Sprague The Food Administra- tion's Director of Home Economics ir Connecticut continued Unusual ways of serving cucumbers will prevent any possible waste, and here are some of the recipes I have been recommend ing to various housewives in this state"
 Grated to add to meats and fsf ! sauces. Cut in strips, cooked ant served like asparagus My be stuf plant May be stuffed with chopped cabbage and peppers and served as 2 | salad.
 Cucumber catsup (uncooked). dozen large cucumbers ? medium horseradish, vinegar, 1-2 teaspoon cayenne pepper. 1-2 teaspoon salt l.: i teaspoon white pepper. Pare good sized cucumbers, remove seeds and grate fine. Add greatet onions, horseradish. sugar and spices and cover with cold vinegar. Put 1T | glass bottles or jars and seal
 Cold Cucunbers Pickles: 1 gallor vinegar. 1 cup brown sugar, 1 cup salt 1 cup dry mustard.
 Dissolve dry ingredients and use 1 to cover cucumbers in crooks. One cup horseradish may be added if de sired.
 How Canning Kitchen Was Financec Peck Chapel started canning | kitchen Ia ct summer The cka 0eI iS ir Georgetown. the oldest part of Wash ington, D. c. During the canning sea son food was so expensive there that the women could not afford to buy ir quantity and can for winter use. But this community kitchen enabled then | to do so.
 They had to pay for nothing but the 1 food and containers. | Overhead expenses, such as stove ! heat and the table space, were paid by