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) l { D féééfiéééééééééééééééé Christmas Dinner... k9§§§9§§§§§§§§§§§§§§§ Roast Gooseâ€"A goose should be carefully dressed for roasting, or it is liable to have a strong flavor which is very undesirable. When ready for the operation singe the bird, remove pin feathers and wash. The gOOSC needs, literally, a bath in hot soap- stlds and a scrubbing, too,'with a Togetable brush. Then draw, which . is removing the contents of the i1:- ééééé‘é‘f §§§9§$§E .side. What comes next? Vash and rinse in clear, cold water, then w1pe just- as dry as possible. Now the goose is ready for the stuffing and tr'ussing and sprinkling with salt and pepper. Then pu-t on a rack in a dripping pan and lay six thin slices of fat salt pork over the breast. Put in a very hot oven and the sputtering begins. A 10-pound goose will take about one hour and threeâ€"quarters for the roasting, and it should be basted every 15 minutes with the fat in the pan, removing the pork, if you please, the last half hour of the cooking. Apple sauce should always accom- pany roast goose. Then garnish the Christmas goose with stuffed apples on surprise and a few bits of laurel. Chestnut Stuffingâ€"To make the dnessing, cook one-half tablespoon finely chopped shallot with .three ‘vfglglespoons butter five minutes; then add‘ene-fourth pound sausage meat. sausage first freed from their out- side skin miclscook two minutes; add .12 finely choppgd‘ mushrooms and one cup chestnut Ifip‘ee. Season \Vith salt and pepper endedd 0110â€"113“ tablespoon finely chopped .INH‘EICY- Heat to boiling point, adt1 Olle‘half cup fresh bread crumbs and 24,}“1010 cooked French chestnuts. This‘Inil-y be done a day in advance, for 1.52-- needs to be cold when it is put into the bird. This is an expensive stuffâ€" ing, but one wants to have the best on Christmas day. Stuffed Apples en Surpriseâ€"Core and cut in eights eight apples, put in stewpan with one-half cup maple syrup, one cup sweet cider, two slices cut from a lemon, oneâ€"quarter teaspoon salt, one tablespoon butter and a few gratings of nutmeg; then cook until soft. Cool, and fill shells made by taking a thick slice from stem end of bright red apples and scooping out inside. Cover withl meringue made of whites of two eggsl beaten stiff, two tablespoons powderâ€" ed sugar and one teaspoon lemon juice. Place under gas flame of gas range to brown meringue. Mushroom Sauce.â€"Melt three table- butter, add a few drops onion juice and cook until slightly browned; then add three and one- ha‘f tablespoons flour, one cup cream the water drained from cooking one half pound mushroom stems with enough more cream to make one-hall cup liquid. Season with salt and paprika and add one tablespoon. meat cut five spoons extract. Add mushroom caps -in slices and sauted in butter minutes. Eng ish Plum Puddingâ€"For genuine English plum pudding six ounces flour, six ounces bread crumbs, three-quarters of a pound each seeded raitius and cur- rants. three-quarters of a pound fineâ€" ly chopped suet, 10 ounces sugar, one cup molasses, three ounces canâ€" died orange peel, one teaspoon each nutmeg and mace, six eggs we‘l beat- ~on, and salt to taste. Turn into a thickly floured cloth, tie securely and plunge into a kettle of boiling waâ€" ter. Keep the water boiling around the pudding vigorously for five hours or the result wi 1 not be satisfactory. This pudding must be mixed with the hand, otherwise it is impossible to incorporate the ingredients thorâ€" oughly. It is well to have the pudding made a day" or two in adâ€" vance, as it can be readily heated in a steamer in about an hour or so. Garnish the pudding with sprays of hol'y well laden with its bright red berries and a hard sauce ornamented with candied cherries. Pour one- tll'll‘d cup brandy, which must be of good quality, around base of pud- ding and light just bcfm‘e sending to the table. ' Then serve. with hot sauce. as well as the cold sauce. Cold Hard Sauce.â€"Cl‘eanl one- third of a cup of butter, add gradual- ly one cup brown sugar and drop by drop twa tablespoons brandy. If the brandy is added too rapidly, the sauce will have a curdl'ed appearance. lâ€"Iot Sauceâ€"lilix one-hall cup s'u- gar, one level tablespoon arrowroot and a few grains salt. Add one cup boi'ing water, and let boil 'five. min- utes. Remove from fire and add one tablespoon lemon juice and two tablespoons brandy. Color with fruit. red. Arrowroot makes a clear sauce, flour or cornstarch a cloudy 0X10. this mix stale ._.______+__.____. UNFULFILLED EXPECTATION. Jonesâ€""I had a very disappointing Christmas.” Brownâ€"“How’s that ‘P" Jonesâ€"“Nobody gave me a load of coal." ..-_._â€"_4._._._.._. A PAIR OF THEM. Georgeâ€"“Jack, you gave me the same book that. you gave me last Christmas.” Jackâ€""Shake, old man; so did you." _,____+.._____. A QUARREL ADJUS’J‘ED. Guyâ€"“What present did your best gill give you ‘P" Percyâ€"“Well, she said slre my getting engaged to me again.” ‘t‘le girl can make herself. I ing bureau Christmas gift. would , 'CHRISTMAS SUGGESTIONS. Hints About Making Holiday Gifts. It. is always rather difficult to pre- pare acceptable gifts for the children, of a Sunday schoolâ€"gifts pleasing, attractive and iiiexpeiiSive. Buy a. quantity of stick candy of various flavors and colors. Wrap each stick in one thickness of transparent white g paper: this is to give it a clean, unâ€"g handled, appetizing look, and also: preserve the color effect. Out of blue or red paper make wrappersl about three inches wide, ornamented! Valuable with the name of the Sunday school; or a Christmas sentiment in gold! paint. Put seven of the candy sticks together and encircle them with this wrapper. Little boxes which contain gills may be wrapped in two papers, one scarlet, the outer white; make the papers longer on one end than on the other; seal the folded end, and] gather the longer together, tie with scarlet ribbon, clip the ends and bill out. Thus prepared they are not Only easily attached to a tree, but are made ornamental. Wrap books in white tissue paper and tie with holly red baby ribbon, tucking a sprig of redâ€"berried holly under the knot. Tie up bundles in white, gathering the paper together at the ends, tying it with ribbon, and then fringing the ends. Little fancy boxes, made of Whit- man paper and decorated with gold paint and red water color paint, fill- ed with homcâ€"made candies, make an inexpensive , and always acceptable gift. ‘- A set of dishtowels, neatly hemmed and marked, nicely done up and acâ€" companied with an appropriate sent.- ment, is a gift never despised by the housekeeper. A Washâ€"cloths made of squares-u» 'of Turkish towellingwith‘ a crocheted edge or. bale-blue; or pink zephyr sell “’Qll’at a bazaar, and are gifts a lit- The “hair receiver” is always odi- ous, nevertheless in many rooms it. seems to be a necessary adjunct ofl the dressing bureau. A bag made of tucked Persian lawn of India 1inâ€"’ en, fastened at the back of the dress- I “fills the bill” acceptabâ€" and } large l I l l ! 1y. The tucks are horizontal, the mouth of the bag is left enough so that it is convenient for use. I A whisk broom holder is made of two shieldâ€"shaped pieces of cardboard covered with holly red linen andi bound with green satin ribbon an, inch wide. Ornament the front with a monogram embroidered in green. A young girl will appreciate a] pretty bit of corsage, garniture as a! Get a bolt of velvet ‘ ribbon No. 1 and a spray of small flowers or fruit, (forgetâ€"meâ€"nots are, pretty). Make the ribbon into loops‘ varying from four to nine inches in length, fastening them with spoolI wire and arrange the flowers amongl them. ‘ Five yards of satin ribbon No. 80 make a. lovely girdle and sash bow. Twentyâ€"five inches are allowed for the waist. The how has six loopsi arranged in pairs, with two short, upright ends, five inches long. The} middle of the bow is a knot for; which seven inches of’ribbon are al~ lowed. The loops are graduated in length, the lowest pair being six; and a half inches, the second five' and a quarter, the third pair four inches. A stock collar is a gift that alâ€"i ways delights a girl if it is daintin made of suitable materials. A pretâ€" ty one seen at the theatre the otherl night had bias strips of pale. blue! moire at top and bottom, with at strip of heavy white cream lace over] white between them. To cover thel junction of moire and lace was a row of narrow black velvet ribbon stud- ded at intervals with tiny turquoise buttons. Ends of blue ribbon edged. with narrow cream lace made a but-, tcrfiy bow in front. ‘ [what the contents are. ._._.__ WOOWSW § annuals, cUsmMs WWQOW Christmas celebrations are drawn from diverse sources and are by no means all of Christian origin, in so far as the ceremonies and festivities are concerned. In fact, many of them antcdate the religion of Christ. In the countries of Romania descent the Roman Saturualia has left. dis- tinct traces. This great festival in honor of the Roman God of Agriculâ€" ture, Saturn, was celebrated in old Rome every December. Children and slaves were overwhelmed with preâ€" sents, and meridment reigned in every form for a whole week. Southern Europe and Spanish and Portuguese Ameiica have retained Christmas mostly as an ecclestial festival, but a joyful one, a time of public rejoicâ€" ing; while in the northern countries its celebration has a more domestic character. It is a home and family feast. The derivation of Northern customs may be traced to the gods of "Edda," the greatest source of northern mythology. lts scriptures were found in Iceland. The customs derived from Saturnalia and those from northern myths were by and by partly amalgamated through the mixture of peoples, but stil every country has. its own peculiar cere- monies of Christmas. YULETIDE. .. The customs of Scandinavia and Iceland rely most distinctly on the old northern myths. The celebration of the solstice was a greatflfcatival in olden times. For a’ long time it was believed Ulittll'jc year stood still at the solstice, With it began again .lhe...1‘clgnof Freyr, the sun god. The Yuletide, the Scandinavians call. Christmas, “'Yul’ means wheel. The old inhabitants of Scandinavia. imagâ€" ined the sun to be like a wheel. “Yuleklapp” signifies the clapping of the wheels and the expression is still in use for the manner in which the presents are distributed in the north of Europe. They are thrown into a room and packed in .a mysterious manner, so that nobody can guess Verses gen- era ly accompany each bundle direct- ing the presents from one person to another. This peculiar usage is de- rived from the mysterious manner in which the sun god gave his preâ€" sents, i. e., the flowers, the green grass and the leaves. Therefore, the green decoration is still in use for Christmas. Also the Christmas tree is derived from early sources. It is of right a fir tree because this reâ€" mains always green. lt symbolizes eternal spring. Christmas applied to it the worship of Christ because through Him eternal spring began for humanity. The candles signify, eternal light, which came into the woxld with Christ. . In Scandinavia there is, probably, the greatest veneration for Yuletide of all countries. The courts are closed, old quarrels forgotten, feuds adjusted. A pretty symbol of the spirit that reigns is the practice of placing in a row every pair of shoes in each household, so that during the year the fami‘y will live in peace and harmony. Candles are left burnâ€" ing to show the way to Yule Trumpte (the Christmas Spilit), who brings the gifts. One sets a cake of meal in the snow as a Christmas offering: for the birds at sheaf of wheat is placed on a pole in front. of each house to provide them with food. The family itself has no time to take a regular meal on the 24-, although baking and cooking begin about four weeks before. On the .day of the celebration, at noon, the whole household will assemble in the kitchen and dip a piece of bread in the ham broth. Then everybody has to prepare again for the Yuleâ€" klapp and the great snpper following. After this games are played. They are usually interrupted by a knock at the door. Four or five boys dressed in white enter. One cariies a starâ€" )lr. Meleagris (lallovapoél-ly dear, this is one month of the year when lhigb living don't hurt the turkey family. shaped lantern and another on ornaâ€" mented box containing two dolls, the Virgin and the Christ child. The boys sing Christmas carols. After- ward appear masked perl‘onners, who do tricks and play pantomines. Des-ides Scandinavia and Iceland, England has most faithfully preservâ€" ed the custom of Yulelog. It is a massive piece of wood, usually the rugged root of an oak, which is kept burning at Christmas time for twelve days. A piece is kept for the folâ€" lowing year. It was first. lit in honor of the heathen sun god, then the custom was transferred to signi- fy the Eternal Light. The log is drawn in triumph from its resting place amid shouts of laughter, every wayfarer dofling his hat as it passâ€" es. Formerly the minstrels hauled, with song and music. This is an example of the old Yule song :â€" l’art must be kept wherewitlrto tend The Christmas log next yeare, And where ’tis safety kept the fiend Can do no mischief there. In, England a very important symâ€" bol of decoration is‘ the mistletoe. It is customary for every young man to try to bring his beloved under the mistletoe, where he is alowed to kiss her. For this custom we are indebted to Scandinavian mythology. The plant was dedicated to the god- (less Friga. It was the emblem of love, and everyone who passed under it received a kiss. ST. NICHOLAS. St. Nicholas is especially venerated in Russia. The emperors mostly carry. ..his name. In the rural life .0? Russia. Christmas evening is an important event. At sunset young and old assemble, forming a procesâ€" sion, and visit the vi lage dignitaries singing carols and receiving coppers. This part of the ceremony is called “Kolenda,” which means begging for money. or presents. A masquerade follows in which the adults tron..â€" form themselves into cows, pigs, and other animals in remembrance of the Nativity in the manger. In the eve, ing supper is served on a table covered with straw. The feast be- gins by dividing the blessed water. An old Christmas Custom in Russia is to singe a boar. An old woman, a man and a boy execute that funcâ€" tion; The gold bristled animal - is symbolic of light. Illinging in the boar’s head was formerly an elabor- ate ceremony during the Christmas day repast at all mansions of the wealthyâ€"Queen Victoria kept up this always. The boar appears on Christ- mas Day, with a lemon in his mouth the old symbol of plenty. In France we find a mixture of varâ€" ious customs. The upâ€"to-datc Paviâ€" sian divides his Chuistmas dinner, taking each at a different place and the “lleveillon” into many courses, reaching home for the last cup of coffee at breakfast time. The liar-gâ€" ing up of stockings Christmas night is a common French custom. The children receive their presents hidden in these like the Roman children at the time of the Saturnalia. The Proâ€" vcncals in' the south of France vener- ate the Yulelog called there “Cache flo.” ' ...._.._.._+___. THE BASIS OF HAPPINESS. Christmas is the anniversary of a Gift. It inspired the anthem of peace and good-will. Hatred and strife are not provoked by giving. They come from self-seeking. Alexan- der wept because he had no more worlds to conquer. Had he devoted himself to the happiness of his fellow men rather than to his own glory he would have rejoiced at the oppor- tunity for helpfulness that his posiâ€" tion afforded. The basis of happiness is rather than receiving. phies, ancient and modern, more or less dimly recognize this fundamental giving truth. One of the last century's philosophical novelists said that there could be no perfect happiness without complete Relfâ€"forgetfulness. The Nirvana of the Buddhist is such complete absorption in things out- side. of self as to leave no room for thought of self. A certain ll-ifll man once sought the recipe for lu‘ippiness. and the 'l‘eacluxr told him to give his wealth to the needy. All this is» well known, if one only stops to recall it. The secret of happiness was disclosed when the first mother gave birth to tlte first child. lier joy consisted not in the pleasure of possession, but in the opportunity for devotion. The world is held together not by the cohesive power of public plunder, but by the adhesive force of sacrifice. The famâ€" ily peisists because all imtnxe con- spires for the protection of the young through the. devotion of the old. The state continues because that materâ€" nal instinct. sometimes called patrioâ€" tism impels to its defense. 'And when the family of nations recognize that friendly ('oâ€"opcraiion is better than hostile competition, the battle- flags will be i'urled and “the kindly earth shall slui‘n'ber, ]apt in uniVersal law." Giving is the ilnpelllng force (’1‘ pro- gress. The man who sits in his office reaching out after power and wealth for their own sake does: not advance himself, but pulls wealth and power back to him. ()n,tl‘.e other hand the giver of that wl‘i'h l'e has is drawn forward by the lwncficcnt attraction of his good deeds. This is the lesson of Christmas. It is not sectarian nor theological nor mystical, but is intensely practiâ€" cal. It may be accepted by men of all creeds and of none. Indeed, it is at the basis of ethics as well as hap- piness. The philoso-' GOODIES GALORE. ’â€" Some Good Recipes for Mom Candies. Walnut Wafers.â€"Oneâ€"half poem light brown sugar, half lb. broken walnut meats, three tablespoons [1011) quarter teaspoon baking powder, I pinch of salt and 2 beaten eggs. Mi) the same as for cake,, adding the nut meats last. If desired, a little van lilla or other flavoring may be added Drop in small spoonfuls on buttered pans and bake until brown. A hal teaspoon of chocolate or plain whitc ising dropped on each wafer whez cold will add to their attracrivcness. 1 Peanut 'Wufers,â€"Stir to a cretux half cup butter and one cup milk. Add one cup sweet milk, whites of 2 eggs (unbeaten) and 23‘; cups sifted flour, into which has been mixed one teaspoon baking powder. Beat until light. Flavor to taste and turn the mixture into a flat square pan lined with buttered paper. Spread with a spoon so as to have it even. Sprin- kle thickly with finely chopped pear nuts and bake in a moderate oven Tmtil brown. Turn out onto a bread board to cool. When quite cold, cut into small Squares, Keep them in a stone jar. Peanut Candyâ€"Put into asauce- pan two cups molasses, one cup of brown sugar, one tablespoon butter and one of vinegar. Boil until it candies. Have the peanuts in butâ€" tered pans and pour the candy over them. Other nuts, such as butterâ€" nuts, hickory nuts, walnuts or pecan nuts may be used instead of peanuts. Cut into squares while warm, or rather before the candy becomes quite cold. Maple Sugar Candy.â€"Break into small pieces one lb. maple sugar. Melt in a saucepan and add half cup sweet milk and half cup thick sweet cream. Boil until it forms a soft ball, when dropped into cold water. Take from the fire and stir until it begins to cream. Now pour into buttered plates, mark into Squares, and when cold, break apart. Fudge.-â€"â€"Put into a saucepan two cups granulated sugar, twoâ€"thirds cup sweet milk and quarter lb. sweet chocolate. Boil together, stirring all the time. When almost done, add a small piece of butter. Take from fire, stir in half cup grated cocoanut and beat until smooth.- Drop in small spoonfuls on paraffin paper, or pour into buttered plates and cut in squares. This is very good without the cocoanut. Fruit Loaf.â€"â€"Beat together the whites of two eggs, four tablespoons thick sweet cream and two oz. bitter chocolate, grated on a fine grater. Now add cenfectioner’s sugar, a lit- tle at a time, until one cup has been used. Have. ready half cup each seeded raisins, candied cherries, figs, dates and nutâ€"meats or grated cocoa- nut. Grind the fruits, or chop line, add to the sugar mixture and work {in more sugar as needed. Knead twith the hands and when stiff enough form into a loaf. Let stand for sev. cral hours. Cut in slices. Candied Fruit.-â€"â€"Boil together twc cups maple sugar, half cup water and a pinch of cream of tartar, until it candies when dropped into cold wa‘ ter. Remove to back of range and drop the fruit (such as seedless rais ins, dates, figs, etc) into the hot mixture, a few at a time. When well coated, lift out and place on oiled paper. ._â€"â€"â€"-â€"â€".+_.._~..â€"_ NUT DAINTIES. Cakes: To one lb. English walnuts add one lb. brown sugar, four table spoons sifted flour, Whites of (3 eggs beaten to stiff broth. Mix all thor- oug..ly together, drop on tins and bake in rather a quick oven. Salad : An equal quantity of (ruler) cut into canal] pieces (or part apple: if cc.ery cannot be got), and English walnuts broken into little pieces, mixed with a smooth mayonnaisc dressing, makes a delicious salad for dinner or tea. Nut Cheese Balls : Shell some Eug- lish walnuts and carefully break inti; halves. Have some new ore-an: choc-SJ), which bruise down or grate. Then put two halves of nuts togeth- er and roll in the cheese so as -tc form balls, pressing cheese liianly around them. Serve as a cheese course at dinner with crackexs (or for lunch or tea) on crisp leaves 1)] lettuce. Very nice. i Pudding: Mince. one lb. u-‘nlnuts. iorze lb. blanched almonds and one. '11). 51'. cc'ed raisins. Mix thoroughly together. Crumble a rich sponge cake and mix with above ingredients. Sweeten to taste. Then make a lplain boiled custard with 2 eggs, ,one pt. milk, sum-tented, and pour lwhile hot over the sponge cake and 'lults, etc. “"heu cold, Spl'inkilo a. litt‘e cinnamon or pink cozlurctioner’s sugar over custard. When making custard be sure to boil milk first: ithen pom; over well beaten eggs, ruâ€" ltm‘n to fire, Stirling coustmdly unâ€" itil it thickens like (ream. Let. {be .be slow, for if it boils it will (urdle and spoil. Preserved Walnuts: To every {Bl green walnuts allow half lb. sugar. Pierce nuts with a needle and put them into stone jar with the sugar. Stand the jar in a deep .‘Ztl.lll'('1tl'll of boiling water and allow it, to conâ€" !tinue boiling; steadily for three hours linking care water does nol gel into 'jsr. The sugar when l'littz‘oilxr-l should cover the walnuts. When 1done. tie down and llhe mor-lsrve will be “Judy for :Cousideriug the inclii ircl prnpcttim cf the walnuts w! on preserved, if? is a wonder it is no: mow golmlrflly prepared. For a yuzug‘ Ll-‘lld one walnut is a 5.2uilicien‘t purgeiive, and a safer one than drugs. This simple recipe is well worth trying. UFO. in :i.\' moulhs.