.1, ,., van/«14M; 3,"... u .1 _ _«.s.w.\.~m.,. «w-A‘bvwxâ€" .w .... . ,,.~‘..r-r..u,.mg:.,:,w..,zm1» mgr-.ysywyfl... «,Wa \\.. - CHRISTMAS BIORXING. Never such a din before. Tiny rappings at the door. “Viking mamma. papa. tooâ€" Little Nell. and Bert and Lou! Rat-tat-tat! and tum-ty tuml Bert plays on his new red drum. Scaring ev‘ry little mouse. Hiding slyly round the house. Oh! the many laintive shrieks Made by hel ie's doll that speaks. Nary wonder pussy kit. _ Took an awful. awful fit! And the melodies forlorn. Blown by Lou on his tin horn. “of: to mentionâ€"'ust for fun, _ \Vindows shot t rough With his gun! Happy youngsters! let them be. Don't disturb their Christmas glee. Time will lead them soon enough, Unto care-dimmed pathways rough! .â€".â€"â€"â€"-â€"° ihrislmas basis the WIllld UiBl .â€" ..- w-u-n The celebration of Christmas is spread eound the world, and though the idea. a everywhere the same and good sheer rulesthe day, in the kind of cheer there is a marked difference. In every country there is some custom or some dish which has seized the day for its own. No Englishman ever yet, at home or abroad. recognised a Christmas which was without its pudding. A sir- loin of beef and mince piesareits at- tendant sprites, iand both are good. but without the pudding, brown and round, with a sprig of nolly in its top and a blue alcohol flame leaping from the dish about it, Christmas to the Eng- lishman is nothing more than Dec. ‘25, and so far as he cares might as well be the Fourth of July. The recipe for plum puddings usually given is slightly indefinite. “Put in all the good things in the house and all that the neighbors will lend," says the cooks; "boil it as long as you can, and waste none at all on a friend." The ItuSSian celebration begins on Christmas eve and among the children. A number of them disguise themselives in the skins of animals and head a pro- cession. which goes from house to house of the vihlage, and clamors at the door until the inhabitants are aroused. The false animals sing and dance until the patrons of the performance bring out food and drink and perhaps the more desirable present of a little money. In other parts of the country the festivities of the boys take a re- ligious character. They go from door to door, stopping at the principal houses and asking permission to entertain the household with a theatrical show. Con- n. dialogue. usually of a religious turn, is carried on by those to whom the work belongs. After the performance the usual offerings of hOSpitality are made. On Christmas day the Russians stay closely by their national dishes. The breakfast consists of boursch, the naâ€" tional soup. After the meal an enor- mous punch bowl is filled with lrtlie soup and placed on a side table, where it stands during the day. On the same table is a roasted pig, raised .and killed ft: Christmas. In France liver puddings well truf- fled and plentifiilly seasoned with gar- lic, together with the national “poulct.†are found on every Christmas table. In the South those are accompanied by the celebrated I.angucdoc_ stew. . The Germans remain true to their taste for cabbage, and sauerkraut takes a prominent place in their Christina: dinner“ The rest of the meal condsts of boiled pork. sausages, black puddings. goose. stuffed with chestnuts, cliccse cakes and baked ap- ples, lrecf wit h sour sauce. smoked goose, and potatoes. _ . . But in :‘tustrLa the taste is different. The Viennese. on Christmas day ex- pects roast turkey, or goosc, with pota- toes. It is not what most people would consider an extraordinary feast, but. it is more than the fried carp and ‘llttlï¬ which compose his ordinary sausages . meal. Poppy 300(15 are also baked in bread in such a way as to forms a cross when the bread is cut. Roast pig divides the honorsbf the Hungarian Christmas dlllll’C‘l‘ with the national dish. goulasch. lhc nical_is eaten as an evening dinner before 'lilltl- night. mass. and when thc worshipers return from the church :iitcr midnight the table is set with cold pork. bon- bons. and corn lirantly.‘ . In Switzerland lhcrc LS an unwrit- ten law that roast goose shall ‘be.tlic chief dish on the Christmas jabs». ‘but after its appearance the nationa. (sen- eva fritters are always intrixluccd. llie dessert is a marvelous mixture of con- fections. including all sorts“ of nuts and small fruits, and cakes 0. every des- ) . ' “lgi‘lii‘nall othcr religious feasts. in Italy Christmas has received consulcrâ€" able attention. The rcpast is eaten between 8 o'clock in the eveniiig_aii(l midnight. and consnts aliiicst i‘liill‘r‘l)‘ of stowed eels. scallops, macaroni, and turkey stuffed with chestnuts. ' ’llic eels are brought in on separate dishes. rolled up in a laurel leaf.‘ The Curin- nals rewch frcrn the Apostolic} barn-er two eels each. lying in silver dishes and accompanied by small rolls mixed with honev and almonds. and it has become a tradition that the Archbishop of Naples shall send a lush to the Sm er- cign l‘oiiliff on Christmas day. . l i The Spanish Christmas is marked 15 two special dishes. One is _aiinond soup. made hydrating almonin in milk; and the other is a dish ca..lcd besugo. which is nothing more than a large gold fish. garnished wuh lemon. chop- ped garlic. and ed. and roasted l‘cfore thigiihllxirtugal turkey and roasted suck- ‘ i make the Christmas dinners; Tali: ‘i‘gast is mompanied by brass. a kind of small roll of flour and cheese. corn meal. olive nth-Silt. sugar. honey. and noise seed. cut in the form of loz- cages. sent given, a miniature stake is set up, puppets are placed on the boards, and _ There is one dish which in Denmarki! is constdered an absolute necessity for l the Christmas meal». It is “grod,†a; soup made of oatmeal and rice. In‘ anoient times when the Christmas feastl lasted for a fortnightor three weeks grod was always served at the tables of the wealthy, and it was the general. belief that the angels themselves found. 1 it impossmle to refuse the food when [ offered. 3 In Alsace the favorite dish is the famous kugelhopf and anise seed bread The ancient traditions of cookery are i still preserved, and every Christmas| finds the same dishes on the tableâ€"i sauerkraut, surrounded by little white , sausages and crowned by a piece of,! smoked’bacon; stewed hare and noodles and roast goose stuffed with chest- nuts. Belgium has borrowed a good deals from the cookery of other nations. It‘ i has the black pudding. the truffled tur- key, the goose stuffed with chestnuts. the liver pudding. and “walloon i wafers." ' The Christmas dishes of Holland are goose. plum puddings. rolls with raisins in them, oysters, chocolate. and cham- pagne. Besides these the "cakes of St. Nicholas" have an honorable place on :he table. In Brittany there is an old and very‘ turious custom of almsgiving. \Ylien "he country people go to the mid- night mass, the opening mass of Christ- 'ims day. they carry lanterns, which, men their arrival at the church, they hand over to the poor old women of he parish. who are gathered at the loors awaiting them. At the end of "0 their owners, and as each takes his l ‘he service the lanterns are given back = )wn he exchanges for it a piece of money. i l l \VHY CHILDREN HANG THEIR i STOCKINGS. The custom of hanging stocking on; Christmas gave, like that of preparing; he Christmas tree, is derived from the i Jermans, who have a fable that while2 he stockings of good children are fill-g cd with toys and sweetmeats by Kris; Kringleâ€"a corruption of Christ Kind-l lin, or Christ Childâ€"those of bad ones; receive nothing but a small switchl whichis placed in them by another perâ€" sonage known as Pelsnichol, literally; Nicholas with fur, meaning St. Niche-1 as dressed in fur. It is a rare sightâ€; “1 Christmas morning in a Germanl household to see the expressum of {lb-5 ,ect' misery and broken heartedness on he face of some poor nttle wight, who, - having been disobedient or_othe_rwise naughty on Christmas eye, finds in his} stocking only a small birch rod, while ; he hosiery of his brothers and Sisters; 3 filled with bonbons and pie-things: l‘he dread of getting the rod from oldi Pelsnichol on Christmas keeps many a n German child in order throughout the entire year. i â€"_â€"â€"â€"â€"â€".â€"â€"â€"â€"Iâ€"- l . Everyone of these candies have been 1 made by the writer. so their deucmus-g ness can be vouched for. ' ;in their true proportions, same feeling of solemn Try them. , SANTA CLAUS ON THE \VAY. - l‘he statistics over here show that ,. ‘ -.- eople of thought, of ability. of artistic :mperament, outlast the commonplace eOple who deal only with things physâ€" ‘al, for the reason that they have arnered a harvmt of inst things to all back upon when the activities are vcr, and have kept the power to on- )y and share them with others around he fireSide. Statistics also show that the leas- res of the palate are the last to esert no. “a are happy to join our friends _n the other Side the bend, in a good ‘hristmas. dinner, drowning our sad re- lectiains in turkey and plum pudding. iot very much oha after all since he time when one o mother's cookies ould solace all our woes. CHRETLLXS CANDIES. There is the greatest temptation ibout Christmas time to purchase an unusual amount of sweets, so that for once the little ones may indulge their fondness for candy. Pure candy may be harmless, unless indulged in too freely, but much of the article put upâ€" an the market is dangerous, because of the coloring used. Then again, instead of pure sugar is substituted an ingre- dient called glucose, Which is the un- crystallizable portion of sugar left aft~ er refining and retains much of the sulphuric acid with which it has become icorntamisnated. As no Christmas feast !would be perfect without sweets, why ‘not make some at home: The writer ihas been very successful. for several years with home-made candies. the es- sentials being good XXX confection- ers sugar and patience. Into the un- beaten wfliites of three or four ' eggs mix enough of the sugar to make a stiff dough, and vanilla flavor (if liked) to taste. You are now ready to make l l the candy. Almond Creamsâ€"Inclose a shelled alâ€" mond in a small piece of the fondant, brush with while of egg and roll in sugar; lay on a platter to harden. Chocolate Almondsâ€"Any nut may be used for this candy. Shell the almonds carefully, place on a pan and set in a. slow oven to brown slightly, care be- ing taken to stir occasionallly in order that they may not sc'orcli. Moll; grat- e:l chocolate, put in enough confection- ers ’sugar to sweeten with a very lit- tle lhot water. lDip in place on buttered plates. \Val-nut Creamsâ€"Crack a number of Xalguts vteï¬gr careful] ea 3 so v t the tw hallch 0 n unbroken. Between two ’halivesopigcguii small piece of the fondant and press together. The fondant holds the nuts secure and this makes a delicious candy. Chocolate Creamsâ€"Grate half a cake .of Baker's chocolate into a bowl', place in a pan of bailing water or over a steammig kettle to melt. Form small cones, cubes, or any desired shapes of the fondant and dip from the end of a Wire or long pin into the chooolate. Place onjvell-buttered plates to cool. If sugar is mixed with the chocolate a the nuts and and remove the m ILL", 'I‘YED LORD" f Till" Elï¬n THE tilt BY LEZIE "1011K CASE. Yes, my dear, we have come upon it unexpectedly at last, though long look- ed. for; this is the paradoxical history _ of most. changes. Back in the long ago there had been hills to climb and rough places, but then it was morning. Traveling toward meridian, the road fay level and the sun was shining. Your uncle and myself jogged pleas- antly along in cheerful company, and from mere habit were wont to consider ourselves young till all at once we dis- covered that publice opinion was against us on that point. The dillusion came about in this wise. "01d gentleman waiting for you at the door, ma'am !†announced the serv- ant. I was not expecting an old gentleman, ; but my jolly life long traveling comâ€"J panion, to call and bring me home. Sure enough, there he was. As I looked around for the venerable person, my comrade said with mischief in his eyes. “I am waiting for an old lady, who I was told, would be down presently." He “thought it a good joke. but I think he felt the serious side of the revelation as I did. Now I have been quietly; telling it to the unseen presence sympathetic Companionship, year, which the bells in the steeple are getting ready to ring out, has been the most eventful: of our pilgrimagc.\ I which keeps me. that this i I I l I I i i tell it to you now because it is a com-- mon history, bringing us in touch with . a common humanity. One after another of the dear ones " harvest and who have traveled with us along life's journey, suddenly turned aside, cross- ing the bend in the road, into the fields of peace; \Vandering off alone from the .it all the pleasant homey atmosphere, the rnorli-‘ er left us, still helpless, awestruck chil- dren, inquiring the way to that un- seen land to which she had long been acclimated. I looked after their retreating figures, which I seemed to see for the first.time with the wonderment, ‘that, as a child I watched the flight of a sky lurk, far up into the heavens un- til the blue clouds closed about him- from my sight. There my dedr the tear'has fallen: the atmosphere is clearer; life must go . “Sire, we see more victories written on on; let us take hold of things by the smooth handle. We look around from this new stand- point. beyond the bend to the road to see. how we stand related t 0 things here. \‘.\‘0 find them a little slow, my child; it is not the lightning express that we are on now. The first important thing that we dis- very little water must be added 't 'wdzl» harden too soon. or 1 1Date Candyâ€"Seed some dates and in [Luce of the seed put a piece of the fon- dant: press together and roll: all in cover is that all the books and news- papers are printed in very small type and one is obliged to resort to artificial help to read them. After some trouble our orbs are adjusted to this new con- . . - . , sugar. dition. We find that the sk", too is] a little hazy, but rememlieringJ..cit art- 1 0060371“ Bums-_Bef°m the formant , I“ .‘ ' 7. I . is very stiff take out about 3!. cu )ful. 5‘33 AOVG 3’“ atmosl’herl" Sky' “‘“d†nu“ Knead into it as much grated cocozlinut obgrtifgrgoisï¬gzeso‘fï¬gfgd ï¬gï¬iï¬er that I as possible, form into halls, brush with i ' white of egg and roll in dry cocoanut. do not like; it is the way people shout 1 _ at one as If they thought one were dean Chocomite Squaresâ€"Mix some melted part of the fondant. For me, let. them spare their lungs; few 50110003th W1“) things they have to say are worth the i PM“? 011 ‘1 bmtel‘cd dish and cut in effort, and shouting only makes their Squares- trifl‘ing remarks_ridiculous. . Tutti Frutti Candyâ€"into soft pink' _Some of the [CARS over here r05ist the :fondant colored with cocliincal put can- situation and cling to youth by the help I (lied cherries and lay into a buttered of art. Others are veto of the long bread pan, pressing it flat on top; make Journey they have come, _and consider a second layer of fondant colored green themselves final attenuations of the l (spinach leaves may be used, into which past. ‘ It38hfl-bl be my misSion to create {pistachio nuts have been put; color a a revmution. As time grows shorter it ithird layer yellow, (saffron will do this) shall not hang heavy on my hands. into which put citron or walnuts; Let There is one thing that, like the poor, 5the whole get very cold; Ciitin slices we hays always with usâ€"that is advice. i with chopping knife or large carving }Ve dispeiisc it; misicilianefusly anddit iknil'e. is various y apprecia e . i‘ew consi er . . _. ., . that it is the resmt of limb experience. ! Choconte Canaiiicls.â€"â€"llie following one may estimate how much more IreCipL makes delicious caramcls. One some is consumed to make a Greek .cuplul mouisses, two cupfuls sugar, but- . . i - _ ‘ter the size of an e r a . ‘ * ginsgï¬Ã©gg etélaglzf'te Lag; ggï¬lé’gi lot a pound of gratcdgihogdllailefluaï¬i‘; moral forces that we have set vibrat<3 3591"" the 5“ “r and "‘0leng Over 3' .mg. It is better to keep in tough, with ; slow fire, ad the butter and chocolate the worm, to [CHOW the current even «and boil. slowly until the mixture be- at a shower pace_ I have never to tmw 1 comes firm when a portion is dropped ,‘ . . . . , ,- . , , into cold water. Pour into well-butter- ei so far along into liles “inter as to ,8d um to about the thickness of half have my sympathies frost bitten. The ., , , . . young need us to smooth the wax“ Below coal cut into inch I said to an overâ€"worked womanz‘ H ' “Your mother is very feeble, and needs , 13mm†Camiy-â€"Hm NUDE rccme. 0m- [itting the chocolate and substituting much care." , “Yes,†she replied, "but she is a great, ; peanuts makes a splendid peanut candy. help; she has a, way of smoothing thingy tzlace Nuts and li‘ruds.â€"Boil two cup- over, which makes {life easier; she has fuzs of granulated sugar and one cup- aiwflrs done it." ‘ful'. water until it threads. Add one- This is one of the beautiful missions 114W. cull“:ll 0f, me’gM‘ and “Oil until of age, but the habit must be begun crisp when tried in cold water. Dip far back in'life's morning, for age is “1‘5 "His 01" “Wt “It†the syrup and result. '1‘ 3 habits of youth are crys- , drop on '4 Imam-<1 mn- tallized in age, so that we grow either! better or worse, as we travel on Lhc' other side the bend. Now if one lhas gathered much of at carries about him that aroma of ripe fruit, folks will always follow. Of course much of life’s har- vest is plan hell under, but that makes etter for the gleaners of TRY ’l'll IS DISH. Select a young pig that has been fed [on cow's milk only. Sixild, dress and Singe it and place in soak in cold water for about three hours. Then drain and 'dry well with a coarse towel and salt and pepper lightly inside. For the stuffing take four medium sized onions whopped fine, with a pound of lurding pork cut into small pieces, and brown together in a pan over the fire. Then add the pig‘s liver after it has been well cleaned and cut fine, to- gether \viih 11-25 pounds of foi'ci-iiicat and a pound of the heart of a white loaf of bread that has been soaked in cream. (,ouk together a few minutes and then remove from-the fire and add salt and pepper to suit taste; also one pinch of ground nutmeg. half an ounce each of sage anththynic. a bunch of parsley choipetl fine and 6 raw eggs. and mix we. together, Stuff the pig with the material thus the future. To-day is the natural development of yesterday. The coming age is not: without that historic sense which recol ognizes all that has gone before it. The world is rich in the heritage of art, science, philanthropy, love and prayer, which the dear old people on Elle. sunset side of the road have left 0 it. There is one thing, my dear, you per- haps have noticed, which remains the same with us over here as it was on the morning side. That is Vanity. I. hope you recognize it. When Louis XIV. asked a courticr if he looked much older, the reply was: your brow.†. I give this turn sample answer, for the benefit of my courtiers, for chivalry is no: relegated to the past. I shall prepared, sew up the opening, skewer always expect to .be guarded and cared the legs, oil the skin with the host olive for like a gem in an antique setting Oil and bake in a moderate oven for â€"nothing 'cheap and modernâ€"a gem about. 21-2 hours. whichnwhile it reflects the white light Take one dozen medium sized. leg, of spirituality, may yetbe a little off cored, pared and quartered, and ‘ -‘ 20 color because of the spirit of youth still With powdered sugar. Serve wit a flashing through it. thick gravy and apple sauce.