Norwich bulletin., 1918-04-20
AUNT TIMETABLES HINTS.

did Social Corner pages we are having. The letters about books and plays have been greatly enjoyed.
 The Little Spinster's letter was es- pecially good.
 | Now would it not be nice to have something about pictures, if anyone recently has been to good exhibit or art gallery?
 I also should enjoy something about birds. Although my early life was spent in the country, am shockingly ignorant on that subject.
 Married and Happy: Am so sorry to know that you have been sick, and rejoiced to hear that you are recover ing MT M & H. surely is as good a nurse as those who know his ster ling qualities would expect.
 1 was greatly interested in your latest letter and the news about Diana Surely all the Sisters will be glad to hear so directly about Diana, our far distant but greatly beloved shut in Sister. .---.-.-.
 Diana: Have not forgotten that I owe you Q letter. Am 50 very busy all the time there necessarily are long intervals between letter writing bees. always read and enjoy your letters and stories.
 Following are some hints on con- servation of various kinds:
 Save the water in which rice has been boiled It is good to use in thin ming down canned soups and in making soups, also in scranro. ed eggs. Our rule for scrambled eggs is one half cup of milk to four eggs. Vi hen eggs are scarce we use three eggs and more milk. When milk is scarce we use rice water, no milk ana three or four eggs.
 To conserve wheat: Occasionally cook cornmeal for breakfast and sometimes vary that by using half cornmeai and half cream of wheat. To prevent the cornmeal from lump ing, have the water boiling hard. draw 1 from fire until it ceases to 5oil stir cornmeal in slowly, replace on fire and cook 20 minutes, stirring con 1 stantly. Then cook in double boiler 1 until breakfast is served.
 1 Save all pieces and crumbs of bread. One among many ways to use: 1 Cut dry bread into small cubes, brown
 in the oven and serve hot with soups. l We like these croutons better than
 crackers and consider them cheaper.
 To earn a little extra pin money and | help keep down the price of paper,
 save all papers to sell. Tie newspapers ! and magazines separately 1 Line a i large strong grocer's bag with a sim
 liar one. Into this go all the odds and
 ends of papers. 1 also tear and fold
 such grocer's boxes and bags as are
 not to be saved. It is surprising how
 soon a bag is filled with papers
 which formerly were burned To save steps, have two good sized | pockets in your kitchen aprons. When downstairs put into the pockets small i articles that are to be carried upstairs
 on the next trip. When upstairs col 1 lect things that are to go down. | always carry in one pocket a small 1 purse containing change with which
 to pay the grocer, butcher, baker, etc l also carry small pair of scissors | (with a cork over the point).
 Cut from newspapers a number o1 pieces about 12 by 10 inches. Punct
 a hole through the top and hang then
 on nail near the stove. If you spil
 a small quantity of anything on the
 stove or floor, wipe it up with some o1
 the paper. Saves running for a piece
 of paper or soiling the floor cloth | 1 am very grateful to the Sister
 whose name I have forgotten, wht
 wrote to The Corner about thickenins
 soups with instant tapioca To mt
 it was new and very useful idea
 Here is a soup which I evolved iron
 my inner consciousness: One quart O l liquid, four small onions, two desser spoons (leveD of minute tapiaco, on, tablespoon butter, salt. The liquit
 varies wi+h circumstances. Sometime
 it is half milk. the other half tn, water in which the onions are boiled Sometimes there is some rice wate and less milk. Soak tapioca in tn milk for an hour. Peel onions an| cut in small pieces. Boil 10 minutes then change the water and boil an other 10 minutes or until onions ar ; tender. Changing the water is no really necessary, but we think i !, makes the onions more digestible sn the flavor more delicate When onion are done, add them, water and all, t the milk and tapioca. Cook in a doubl
 boiler until the tapioca is thoroughl soft. Just before serving add salt an ) butter.
 7 A very nice celery soup is made i, } the same way. Use about a cup o } the outside stalks of celery and do no } change the water.