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Christmas Dinner On Christmas <luy, of all days, the menu (should show discrimina- tion instead of superabundance. The characteristic of ancient cookery was i)iofusion ; of modern, is deli- cacy and refinement. The capacity of hun»Hp digestion is Umit^d ano is not nJwrded any upecial dispcn- naliftns •« feast days. CertalB traditions must be ob- gprved in eomridcriug our Chri«t- mas menu. Wc desire the general- ly accepted rooec or turkey and the historic plum pudding. These a ;o our foundation utones. The ton value of these two, with their ao cecsories, is high, consequently wo center the nourishment on thes'^ two oourBCS, adding to them others of esthetic value which will not multiply nur dietetic sins suffici- ently to impair health. With lhi« end in view the following menu lia:- been arranged : Clear Soup Toast Fingers Pickled Peaches Salted Peanut) Ureen Goose, Roasted Potato Stuffing Garnish of Jellied Apples and Celery Tips Spiced Gravy Steamed Sweet Potatoes Turnips a la Cremo Celery-and-Orange Salad Up-to-date Plum Pudding Fvamiog Sauce Priscilla's Pumpkin Pie Kris Kringlc Cakes Black Coffei Have the «oup clear and delicate 1} flavored, floating a thin ulice of lemon. In Ber\ing a holiday din- ner, the soup ehould merely vefrsf.h and stimulate the appetite an 1 not render it indifferent to the coirsjs that follow. In this menu, tha soup may be omitted, as also ths si'.rd, •ith an abundance of good clioer remaining. As arranged, tho ;lin- ner ia to be served in courifs, but it may be modified to lessen the la- bor of serving. Arrange ih : dcs- »rrt on the sideboard or side lali'.e, with the exception of the pucMing, which .''hould be served pipinj; hot on heated plates, accompa.iijd by the sauce in a separate diah. Cof- fee is preferably served at ih'! close of the meal, but may ace >i ipany i* when desired. Taken clear it aidn digestion, and cream and su- gar should be omitted when such a bountiful dinner is partaken of, even if indulged in on other oc a- hions. The dressing o! a goose requuc^ more time and att«ntion than that of a turkey, the oily skin necilinfr a good scrubbing. Rinse outside and in. The goose should be con- siderably less than a year old, a "green" goose, four months old l>c- »ing the cnoicest, and it should be well faUf'd. A dry-plucked fowl is preferable, but if it is scalded, remember it takes much longer for the water to ncnotrate to the roots of the tca- tlirrs of a goose than those of a chicken. Draw and truss the goose the same as a turkey, remembering to remove the tough leg-tendous. Cut through the skin very gingerly about 2 inches below the leg joint, broken. Preserved ginger may be used instead of the jelly. Spiced Gravyâ€" Try this novelty in making gravy, and it will be found appetizing. Boil the giblets in three pints water an hour with a few cloves and allspice, one t-able- spoon grated lemon peel, one-half onion, chopped, one red popper and one-half teaspoon salt. When the giblets are tender, remove them, mince, season with a dash of pep- per and a saltspoon of salt, keep- ing them hot in the gravy boats. To the gravy add one taljlespoon butter and two tablespoons hot browned flour, stirring until smooth. Strain and add one-half glass hot water or wine if too thick. Let simmer a few minutes and pour in the gravy boats. Steamed Sweet Potatoesâ€" These arc better than boiled. Pare, steam until tender, put a pinch of butter on each and set in the oven to dry and brown a trifle. Turnips a la Creme â€" Cut peeled turnips into half-inch dice, boil in salted water until tender, drain ; t'> each quart of turnips add one tablespoon sugar, a little salt, and lastly three tablespoons cream in- to which a beaten egg is stirred. Scr\-e very hot. Celery and Orange Saladâ€" Crisp the white stalks of celery in ice water, to which lemon slices have been added. Wipe the stalks dry, cut in tiny pieces and dress with I""rench dressing. Add this just be- fore it is to be served. Turn into a serving dish and garnish with slicPH (jf sour orange, cut length- wi.Ko of the orange, then in halves lengthwise. Wafers should accom- pany it. THE CHRISTMAS PUDDING. And now comes the plum pud- ding without which, and holly and iiiiiitletoe, Christmas hardly seems real. Only once a year can the genuine Christmas pudding, deck- ed with holly and wreathed with flames, make its picturesque en- trance to the festive board. Ho many rich, indigestible concoctions I'.avc been served under this head, with their train of horrors next day, that it is with both pride and pleasure wc present the following ijy Mrs. Kretsohmar: Three-fourths | cup New Orleans molasses, one cupi bfown sugar, one cup finely chop- ped suet frum the region of the kidneys, three cups bread crumbs, two cups flour, one cup sweet milk, one cup mixed raisins, citron and currants, chopped, one teaspoon soda. Sift the sugar into tiie mo- lassos and add the milk and suet. Mix the soda evenly through the flour and add the fruit to it, toss- ing it about to insure its being coated. Then put into the wet mix. turc, adding last of all the bread crumbs. Boil or steam in molds three hours. Cook beforehand and re-heat. No demon of dyspepsia lurks in its luscious depths, and partakers will rise up and call y<m blessed Serve with foaming sauce, or any other preferred. T'oaming .sauce is made thus : Two-thirds cup tine white sugar creamed with one-third ^f^^f^-f 44444.4.4.4^4-f ^.f ^-f f add three-eighths 0! a pound of brown sugar, a quarter of a pound of candied orange peel cut fine, a pound and an eighth of flour. Work well together and put away in a cool place over night. Roll out thin on a floured board, cut in circles or small squares, and lay an inch SANTA CLAUS ON THE WAY. Beat the whites of the two eggs to a stiff froth, add one-quarter pint of water and half the flour to the first mixture and beat thoroughly. Add one-quarter pint water, the e^g whites and the flour. When smooth and light, turn into two shallow buttered baking pans. Bake in a quick oven for 15 minutes Turn out carefully and cut into fancy shapes, stars, diamonds, squares, etc. DECORATIONS. Th3 dinner table itself should proclaim the season by its artistic and seasonable decoration. Each hostess may exercise her ingenuity in using the materials at hand, whether they be holly and mistletoe, laurel or other greens. Do not crowd the table, and arrange the programme of cooking and serving as far as possible in advance. In the menu suggested notkiag complicated, expensive or out of season is chosen. Cheese, nuts, ex- cept in small quantities, and a pro- fusion of rich dishes have been omitted intentionally. CHRISTMAS CRACKERS. What is that which increases the more you take from it? â€" A hole. Why is aiiRcr like a potato? â€" It shoots from the eye. When is a bonnet not a bonnet? â€" When it becomc.-j a woman. Why is a philanthropist like on old horse ?â€" Because he always stops at the sound of woe. If Dick's father be John's son, w hat relation is Dick to John ? â€" Grandson. What is that which no one wish- es to have, and no one wishes to lose 1 â€" A bald head. Why is a chicken-pie like a gun- smith's shop?â€" Because it contains fi;wl-in-picces. When is butter like Irish chil- dren? â€" When it is made into little Pats. What is that which is above all human imperfection, and yet shel- ters and protects the weakest and wickedest as well as the wisest and best of mankind ? â€" A hat. Of what trade is the sun ? -- A tanner. What everyone wants, what everyone gives, what everyone asks, und what very few take? â€" A«lvicc CONUNDRUMS. Why would a complaint from a chicken be an insult? Because it would be fowl language. Why is an orange like a church steeple ? Because we have a peel from it. When are sheep like note paper? When folded. Why do carpenters believe there is no such thing as stone? Because they never saw it. What table has not a leg to stand upon ? The multiplication table. Where did Noah strike the first nail in the ark ? On its head. Why would some snakes make good story-tellers ? Because tney get off a rattling good thing in the shape of a tail. I'll tell you something that will tickle you. What? A feather. Why is an elephant like an oy- ster? Beeause neither can climb a tree. Df.es any word contain all the vowels? Unquestionably. When can a moth grind corn? When he is a miller. Why are unprotected grates like insolent beggars? Because they are destitute offenders. A vessel reversed will give the highest point, and a child's toy. Potâ€" top. Why is a leaf of a tree like the human body? Because it has veins in it. What is that which is lengthen- ed by being cut at both ends? A ditch. What pudding makes the best cricketer? A good batter. Tom went out, his dog with him ; he went not before, behind, nor on one side of him, then where did he go? On the other side. What is always in fashion ? The letter F. What is the difference between a popgun and a hired costume? One is fired ond does not hit. The other is hired and docs not fit. Why is the letter N like a faith- less lover? Because it is in con- stant. Why is an actress like an angel? Because wc seldom see one that is not painted. Wlien is a fowl's neck like a bell? When it is wrung for dinner I I Holiday Dishes | Icing.â€" Put one pound of marsh- mallows in a double boiler with a little water, add a large cupful of mixed nut meats chopped, some chipped crystallized fruits, and add enough orange juice to spread â- â™¦â€¢ or small squares, ana lay an men J I apart in greased tins. Mix the yolk jt I o) an egg with half a cupful of milk egg and brush over the top of each piece with it. Bake in a moderate oven and as soon as taken out wash again with the e^g mi.-tture. Sand Tarts.â€" Beat half a pound o; butter to a cream and add half a pound of granulated sugar; then Cover the outside with plain boiled add the yolks of three eggs and the icing. I w hites of two, beaten together ; add Plum Pudding Sauce.â€" Cream I g, teaspoonful of vanilla and just half a pound of butter with three- ' ^ uttle grated nutmeg. Mix in suf- fourths of sugar and the beaten yolk j ficjcnt flour to make a dough. Dust of an egg; simmer for a few rao-;yf,ur baking board thickly with ments over a slow fire, stirring con- ' granulated sugar. Take out a piece stantly ; then add a glass of raelte 1 ^ ^f dough, roll into a thin sheet, cut jelly, turn into a sauce bowl, grate a little nutmeg. Creamed Lobster. â€" Chop one pound of boiled lobster meat (can- ned will do), rather coarse ; boil one quart of milk and stir in four well- with round cutters, and bake in a moderate oven until a light brown. Dust tlic top of the sheet with su- gar instead of flour, to prevent the roller from sticking. By adding half a pound of clean currants to the pounded or rolled crackers, then 'â-  above recipe you will have Shrews- add the lobster; season with salt, 1 ^yry currant cakes butter and pepper, boil up once' and serve ; add chopped onion if liked, but it is rich enough without. Eggs and Tomatoes. â€" Chop finely two ounces of smoked dried beef, freed from fat and outside skin. Devonshire Plum Pudding.â€" One pound of fresh beef suet shredded fine and free from strings and skin, one pound of seeded raisins chop- ped fine, the same of cleaned cur- rants, one-fourth pound of shred- Add one cupful of tomatoes, one- ' jgd candied citron, one ounce each quarter cupful of grated cheese, a, r^f candied lemon peel cut into thin few drops of onion juice, and a lit- strips, two ounces of almonds cut into bits, one teaspoonful each of ground cinnamon and ground cloves, one-half teaspoonful of salt, ,^M of grated nutmeg, one-half '^jBnd each of sweet butter and -ranulated sugar, six eggs, one int of sweet milk, the juke of two ranges and one lemon, and one nd one-half pounds ef flour. Mix the fruit and dredge two teaspooa- fuls olBbakiug powder with sifted tic cayenne pepper. Melt two table- spoonfuls of butter, add mixture, I and when heated add three eggs slightly beaten. Cook until a creamy consistency, stirring con- ; stantly and scraping from bottof of pan. V' Beef a la Iroquois. â€" Two cupfu of finely chopped cooked meat, twi tablespoontuls of butter, one small onion, one cupful of tomato, two^^ tablespoonfuls flour, one cupful of.fl^juf j t^eu add the chopped suet stock, salt and pepper to taste. L^d mix usajp ; in another bowl Melt and brown the butter, add the 1 cream the wBer and sugar ; add to onion, sliced, and cook until a de- ; ^y,;,, niixture the egg yolks beaten licate brown. Add the flour and ^ smooth and light, the milk, and brown, stirring all the time, then i ^-i,en the whole has been well mix- add the meat. Add the stock and I gj^ gtir in the stiff whites of the tomatoes and cook until thorough- 1 gggg alternately with the sffSpd ly heated. Serve on a hot dish flour. Beat light, then add the garnished with toast. i spices, the fruit juices; then add Confection Cake. â€" One-third the fruit mixture ajid, with the cake of chocolate, one-half cupful hands, work into a cohipaot mass, of butter, one cupful of sour milk Have the pudding mould well greas- er cream, two eggs, two and one- f,^^ .^vith butter and steam from four half cupfuls of flour, a small half 1 ^^^ eight hours. teaspoonful of baking soda stirred i ^ ^ â€" into one-half cupful of warm water, ! THE CHILDREN A'TTHB GATE, in which is also dissolved two cup- j .„,,,., , ., , , j.u __x_. fuls of grated maple sugar. Cream' ?f,^"^''. '\''/*»'^'''''" "^ *'^? 8^'^, the butter, add the unseparaLed i ^ " P^^'^"*^ for your loves they wait ; eggs, add the chocolate melted over ^he cold wmds toss their tresse* sweet. The snows are spread before liieir feet. Have ye no kindly words or arts To win, and warm them in you> hearts ? a pan of hot water, the flour to which has been added a teaspoon- ful of baking powder, and the maple sugar and the soda. Bake in lay- ers. Asparagus on Toast.â€" Use large- sized white asparagus. Rinse well in cold water to remove all grit. Tie the stalks together loosely so that . ,. ,, ^ , c they may be lifted out easily when Are lips that keep for cooked. Pour over the asparagus ' '^""^ ''P' ^'^'^^ '" *^® about a quart of boiling water, salt- ed, and cook genlly for twenty minutes. Lay the stalks on a plat- ter with the heads resting on well toasted slices of white bread. Make a sauce of a teaspoonful of butter, There, where each face expectant is, thee thy kiss > ps that in tne afterwhile light thy pathway with a smile. The night i.s cold ; shalt these abide Safe at thy heart's warm fireside! Shall What is the difference between an ; What is the difference between a auction and seosickness? One is the 1 (,Qe ^f flour, salt pepper and a cat and a speech? â€" ^The one has its ^ sale of effects, the other the effects! third of a cupful of water in which bend the leg at the cut against the tahle and break the bone ; then I ^J-p-huUor; toThiradd" tln"e7tabYc- willidraw the tendons. If cut, they' '^ - - - cannot be removed. One of the most toothsome goose spoons thick cream, the white of one egg, and one-half teasijoon va- nilla, beating them in with an egg claws at the end of its paws and the other has its pauses at the end of I its clauses. I What is probably more annoying ' to a great reader than to have a slyo in his eye? â€" To have a litter in his study. When is a Scotsman like a don- of a sail, How long can a goose stand on one leg ? Try it and see. Why is the letter A like twelve o'clock ? Because it comes in the the asparagus was cooked for a few minutes and pour over. New Century Plum Puddingâ€" For New Century plum pudding take one-half cupful each of butter and sugar, three eggs well beaten, two stuffings is made of potatoes and^pj^^;,. g^^ ^^c bowl of parboiled onions cooked together until tender, mashed and seasoned highly with pepper, salt, butter and sage. Tlie latter, and the ou- ifin, may be omitted, or the inside I'i the goose may be rubbed with a cut onion. Another dressing is made of chopped tart apples (peel- ed and cored), bread crumbs and boiled onions. But a more up-to- date method is to serve the cooked a|.p|ps as a garnish or in a careful- ly prepared sauce. Apples in some fi.rui are the invariable accompani- ment of roast goose. HOW TO ROAST. Roast on a rack in the dripping around the dish, then set it afire pans. Lay slices of fat pork over »"<!, carry the dish to tho^ table <hr goose, as it aids in drawing out sauce m a vessel of hot water, and use the egg beater steadily until the mass be- comes light and smooth. Serve im- mediately. It should be a foam throughout, with no settling on the bottom. If it is allowed to stand or too much cooked, it will not be perfection. In serving the pudding decorate it with springs of holly. Pour a tablespoonful of brandy around the base just before serving and light. No one need scruple to use this, or alcohol. It evaporates in the flame. Anf)ther way is to dip squares of loaf sugar in brandy and place middle of day. ^ How docs a sailor know there is j cupfuls of flourr three tcaspoo'nfuls ,a man in the moon? Becouse he , of baking powder, one and one- key ?-^^-Wlicn he stands on his banks has been to sea. I fourth cupfuls of milk, and one cup- Why is a wick of candle like j ful of raisins, chopped fine. Cicam Athens? Because it is in grease . the butter and sugar, add the eggs Behold the children at thy g.ate, And hasten ! for they weep and Cook ' '^^^® ^iod its icy vengeance wreaksâ€" ' The blind snows pelt their pallid cheeks. Hastenâ€" for one day they shall rest Folded unto the Christ, His breast 1 * and braes When is a man not a man f â€" When he's a-shaviug. the excess of oil. After three quar- ters of an hour, remove the pork, draw all oil from the pan, and re- turn goose to the oven, well dredged with flour fcasoncd with salt and pcjiper. After the flour has brown- ed, begin basting, and continue this every 15 minutes. Formerly it was the custom to add some water to the |)an, but good authorities omit it, and do not begin to basto until the fat has been drawn off. Cook until the joint.^ separate easily, from 1% to 3 hours. An eight-pound gonso requires about two hours. In- HufHciently cooked, a goose is very inilignstilile and unpalatable. Il should be killed at least two days before being roasted. Oarnish the goose with tips of choice celery, al- ternating with jellied apples. These latter will be found dcliri ens. Pare and core whole apples, larpce and firm ones being prefer able. Fill the holes with red cur- rant jelly, sprinkle nil over with loniDn juice and dust with graiiu- \i\lr4 sugar. Place a little watei in IIh! pa'i arouiul the apples, and bukti tliem until candied but not while it is wreathed in weird flames. Priscilltt's Pumpkin Pie. â€" To one pint cooked pumpkin add one egg, one gill molasses, butter .size of an egg, one gill milk, one scant tea- spoon salt, one teaspoon ginger, one-half teaspoon cinnamon, one- quarter teaspoon of nutmeg. This makes one pie. Bake 40 minutes. While it is well to have a goodly supply of fruit cake and other va- rieties prepared in advance for the holidays, for the Christmas dinner, especially if there are children, it is far better to serve small, fancy cakes simply made, and lacking richness. They may be mode very attractive by the various shapes and by the icing, which can be ela- borated with citron, nuts, red can- dies or candied cherries, if desired. Mrs. Horer gives the following, which can be made at slight ex- pense, and which invariably picas c.F. the little folk: "Beat one' cup Vmttcr to a crcnrn and add, gradually, one .niul one- half cups sugar with the yoik.^ of two eggs. Beat until very lisht Sift two and one half cups flour with two teaspoons baking powder. FREE DINNER FOR BEGGARS For nearly 300 years now Nancy, in Franco, has sent out its officials m Christmastide with instru'-tions to bring back fifty-four beggars to a sumptuous feast. For the dining- hall an enormous barrel is speci- ally built, as being emblematical of the town's dependence upon the vine, and in this the mayor bids the beggars welcome, and invites them to partake of the banquet. All the expenrics are paid by the town. (Greece). When is a baby not a baby ? When it is a little cross. Why is a crow a brave bird? Be- cause he never shows the white fea- ther. When are your eyes not eyes? When the wind makes them water. When is a soldier not half a .soldi- er? When he's in quarters. Mr. Bigger, Mrs. Bigger and Baby Bigger, which of this inter- esting family is the biggest, and why the biggest? Baby Bigger, be- cause ho is a little Bigger. gradually sift the flour and baking CHRISTMAS DON'TS. Don't leave the cost mark on pre-, senta. Don't let money dominate your Christmas giving. Don't let Christmas giving de-, powder together, and add, altoi° I teriorate into a trade, nately with the milk. Add the rai- Don't embarrass yourself by giv- sins last, and bake in goai tins in ^^g more than you can afford. Don't try to pay debts or return obligations in your Christmas giv- ing. Don't give trashy things. Many pint of the nuts, )ncasured after I an attic could tell strange stories a moderate oven. Serve with any good, rich sauce, preferably wine or brandy sauce. Virginia Walnut Cake. â€" To one BAN'fA CLA US' AlUUVAL. they are shelled, allow one cupful of sugar, one-half cupful of butter, three eggs and a pinch of salt, one- fourth cupful of sweet milk with flour enough to make a dough. Beat the butler to a cream, and mix thoroughly with the sugar. Next add the well-beaten eggs, the milk and the salt with a little of the flour. Then the nuts, which have been shelled and pasacd through the meat chopper, and, last, the remaining flour. Roll out lightly, cut into shapes, sprinkle v.ith granulated sugar and bake in a moderately hot oven. Princes Pudding.â€" Decorate », mold or little cups with lemcjn jel- ly. Make a custard with a pint of milk, three yolks of eggs and a lit- tle sugar and vanilla essence. When the custard is thick, dis.solve in it half an ounce of gelatine, which should have been soaked for an hour in just enough milk to cover it. Strain the liquid, then add the whites of the three eggs beaten to a stiff froth, just shaking them in lightly until thoroughly mixed. Pour this carefully into the molds and leave until set, then turn out caiefullv on a glass dish and put a little chopped jelly or a few spoon- fuls of jam around it. I Orange (linger Bread. -Heat to- i pTther in a saucepan seven-eighths I oT a pound of molasses and threo- eighths of a pound of butter. When warm enough to blend thoroughly. der price about Christmas presents. Don't make presents which your friends will not know what to do with, and which would merely en- cumber the homo. Don't give because others expect you to. Give because you love to. It you cannot send your heart with the gift, keep the gift. Don't give too bulky articles to people who live in small quarters, unless yuu know that they need the particular things you send them. Don't wait until the last minute to buy your presents, and then, tor lack of time to make projier selec- tions, give what your better jud|j- ment condenius. Don't decide to .ibstain from giv- ing just because you cannot afford expensive presents. xThe thought- fulness of your gift, the interest vuu take in tho.so to whom you give, are the piiiitipal things. The in- trinsic value- of your gift counts very little. Don't give things because they arc cheap and make a big show for the money. .\s a rule it is a dangerous thing to pick up a lot of all sorts of things ut bavRain sales foi Christmas presents. It you do, there is always the tcm))tatioi) to make ina))propriate gifts. BesWes there is usually some defect in bar- gain articles, or they are out of style, out of date, or there is somo (.itbor reason wh» they arc sold UO'