Norwich bulletin., 1918-03-02


 and soak a small firm head of cab- bage in cold water, then place in slightly sated boiling water for five minutes prepare a regular milk sauce intos which add three tablespoons of grated cheese and the yolks of two hard boiled eggs; put through chop Der, then add Put layer of the sauce in the bottom of the well but tered casserole, add a layer of cab haze (well drainedl, and continue upv til the ingredients are used. Be sure and make the last layer sauce; cover with bread crumbs, dot with bits of butter, and bake in quick oven for about 25 minutes
 Salt Goldfish cliowder: Soak fish four hours in warm water, then flake and chop fine cut into small cubes salt nork. or you can use codfat for. substitute, nov pork is so high; cut one onion fine: and fry in the fat Then place in kettle on the fat and onion, layer of sliced raw, or cooked, pota- to, a layer of onion and 2 layer of bread crumbs, with bits of pork scraps, Or yoH can eliminate the on- ion and just have potato and pork fat with crumbs; cover witt. water, and cook until potatoes are done; then add fish; let come to a boil. While boiling hot add one quart of milk: For the quantity given l use one pint of DO. tatoes sliced and the same or bread crumbs. This makes an inexpensive dish and very paiafabie.
 A Cheap But Good Cake: Into one cup of melasses stir one -half teaspoon l of soda. and one.haH cup of coffee, | left over miucenneat and one and one I half tablespoons of codfat: add two land one-half cups flour sifted with two teaspoons of rak1ng pewder, a teaspoon of cinnamon and a teaspoon of salt, Beat well. and bake in mod crate oven.
 l To Cook Rice. Pick over and wash one cup of rice, let soak for oneS and or1e-half hours in one quart of cold
 water. Have nine cups of boiling wa 1 ter salted with one tablespoon of salt; to this add the rice slowly, so as not to check the boilnig and cook until 1 tender, then drain, saving the riee-wa- l ter for soup, mixing bread. or to use for starching fine articles in the laun= ldry.
 1 Pour about one quart of boiling wa ter through the rice to remove any loose starch. replace it in the kettle and shake lightly over the fire for 3 moment, or set t in hot, oven to drs out Every kernel is separate and dis 1 t1nct when cooked in this way, ano
 the rice may be served with gravy, as
 a vegetable or in different ways. Rice Soup from Rice Water-Plac'
 over fire with one-half cup of cheese and three cups of milk, one onion an(
 two tablespoons of oatmeal salt ant pepper to taste.
 Creamed Rice-To one and ene-hal cups of white sauce add one and one half cups of the cooked rice, with one quarter cup grated cheese; if neV cheese, one half cup. Cover witt crumbs dotted with bits of butter ant bake in a hot oven to 9 delicate brown ! EscalIoped Peas and String Beans
 Are made the same as the cabbage only they are made of the canned Q i dried peas and beans.
 These are not only economical reef pes but are nourishing They are m own recipes which I have carefully se l lected; the cost is about eight cent
 a day for each persons dinner. I wis the readers of the Social Corner woul
 try some of these. We are fond of tn Walnut Steak, and the others are yer ] good.
 Il ETHELYN.-