Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1918-07-24

Dear Friends;
Well. Nsrcissus. you are doing fna, bui
think it is the duty OF the NJ. BIS 10 help yen
out. l, for one, know how 1t is to have sick
mother. for mine was sick some time. 1t takes
a lot of one's time to see TO the sick, and we
cannot put too much time on our dear ones.
There are so many things to Co ! don't fnd
much time to write. We, too, Aunt Maria,
have number of calves. There are Duke,
Olga Victoria, sirack and Shamrock. And,
by the way, have a pretty shamrock, too
What do you give your bossies, Aunt Marias
make Cruel out of white middlings three
times a day and put skim milk with 1t for
ours I make Lullsrd, the colt, Cruel out OF
ground oats. Oh, he Is so cunning! He came
into the house last Sunday. and after he went
out be put hisnose on the window and looked
in at Sister Flo, who was sitting by the
window.
don't ind time to go any but enjoy visits
from my old friends, two Of whom happened
in Mt the same time last week. BY the Boston
boat not running, l had the pleasure Of my
cousin and her husband spending the day
with me. One other sunday my only own
aunt spent the day with me. She is eighty
two years old. and looks as young as sixty
She rode nearly sixty miles that day.
hope Aunt Msdge will be better soon, an d
not get any more cold 1 was sick with one
all winter. Wishing success to the NJ. b. c.,
remain yours. PASsY.
Thanks also, Pansy, for the following;
HINTS.
When making gingerbread, il you have
no milk, put in a cup OF cold coffee in
stead. make my gingerbread most Of
the time out of white middlings. You
can put in II cup of white -four if you
wish, but good without.
When boiling rice, use milk instead of
water; very nice.
When making white middlings bread,
knead real hard; the biscuits are lighter
When preserving rhubarb, put part
prunes in; gives a nice flavor
want to tell my sister who has come TO
the place where a cotton tRbleeloth is used
to save the better linen ones. that little
starch makes them look better and keep
clean longer.
Uncle Madge made a remark few days
ago which ''set me thinking" de said
we did not realize the extra amount of
work the retail merchants were doing ON
account OF the war, Perhaps we have
been thinking more about how to use the
'substitutes" than we have what it must
mean to deal out and weigh out in small
quantities the -four, cereals, sugar, ETC., to
all customers. One way we can save the
time and q should think patience OF
proprietors and clerks in grocery stores
is to know what we want and how much
before we send in our order for supplies
One can easily make list Of substitutes
to equal the white -four ordered, but to
go into store and hesitate as to whether
il shall be hominy or rice, rye or buck
wheat, and shall it be three pounds
of this or two pounds of the other. am
sure the clerks would appreciate good
straight order.
Thanks to Prudence for these recipes
and we give her cordial greeting as a new
NJ. B. niece.
RECIPES.
The following are reliable, tested
recipes.
RICE BREAD-Four large potatoes peeled
and boiled. mash through potato masher
cups rice cooked and cold, / pint o
water the potatoes have been boiled in