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ca: . water. . ' celery with silver knife. Dressing: Cl'l RISTl‘lA Rm For Christmas Dinner. Cranbel'ries.â€"Remove all leaves from one quart of berries, wash and add juice of one lemon, four tart apples sliced thin. three or four sticks .of cinnamon, one-half cup of water and two and one-:ha-lf cups of sugar. Boil slowly twenty min- utes. Orange Parfait. â€"â€" Dissolve one heaping teaspoonful powdered gela- tin in oneâ€"half cup of boiling water, add one cup sugar and one pint of cream whipped stifi and stir until it begins to thicken, then add one glaSSful of orange marmalade and one ,teaspoonful orange flower wa- ter. Pack in ice and salt and let ripen for three hours. Delicious to serve with a Christmas dinner. Turkey Dressing.â€"â€" Three-fourths cup of butter, six eggs, one table- spoonful sugar, one cup Currants, one cup sultana raisins, oneâ€"quar- ter cup ci-tron cut into small pieces, a little salt, wineglass of sherry or brandy, five or six pieces Dutch toast or dry bread grated fine. Stir the butter and eggs to a cream, add the sugar and salt. Just before filling it into the turkey breast add the bread crumbs and whites of eggs beaten well to a froth, then Currant-s, raisins, and citron, lastly 'the sherry. « Homemade Mints.â€"â€" Make a. fon- dant of two cups sugar, one-half cup clear syrup, one-half cup water. Boil to a soft ball stage, partly . cool, then beat till cold. Melt un- til it will run from a spoon a small portion at a time in a cup set in boiling water. Color with fruit coloring and flavor the white with peppermint, the pink or other colâ€" orswith Wintergreen. Drop small spoonfuls on paraffin paper and let harden. With a. little practice one can, make them of equal size. These are superior to the ones sold in confectionries and can be made for a few cents a pound. Puddings. English Plum Puddingâ€"One tea. cup sweet milk, one tea. cup sugar, three well‘beaten eggs, two pounds sliced raisins, one and ones-half pounds finely chopped suet, flour enough to make a stiff batter. Tie loosely in scalded and well floured pudding clotih, boil five hours in plenty of water ; keep waterlboiling all the time. Use any prepared sauce that is not too rich. Plum Pudding.â€"One cupful finely chopped beef suet, two cupful-s line breadcrumbs, ,one cupful sugar, one cupful seeded raisins, one cupful well washed currents, cup of chop- ped blanched almonds, half cupful of citron sliced thin, one teaspoon- ful of salt, one of cloves, two of cin- namon, half a grated nutmeg, four well beaten eggs; dissolve one tea~ spoonful of soda in a tablespoonful of warm water; flour fruit thor- oughly from pint of flour, then mix remainder as follows: In large bowl put the well beaten eggs, su- gar, spices, and salt in one cupful of milk, stir in fruit, chopped nuts, breadcrumbs, and suet, putting in soda last ; add enough flour to make fruit stick together, which will take all of the pint. Boil or steam four hours. Serve with wine or brandy or any well flavored sauce. Holiday Pudding. â€" One cup of chopped suet, one cup of molasses, one cup sugar, one cup sour milk, one teaspoonful soda dissolved in a. little hot water, three cups flour, one pinch salt, one cup raisins chopped coarse, one cup each of chopped figs and walnuts makes a very rich pudding when added to batter. Also,lfor variety, 8. cupful of chopped citron may be used. Steam three hours. Serve warm with vanilla or any preferable sauce. This pudding can be made several days before wanted and re- steamed and is as delicious as when first made. Can be resteamed for several meals for small family. Steam in steamer in pan large enough to allow for pudding to rise. Salads. Green and White Sulad.â€"â€"One can pineapple sliced, one-half pound Malaga grapes, one stalk small cel- ery, oneâ€"quarter pound blanched almonds. Cut pine apple into small cubes, celery into small pieces; skin grapes and cut in halves. Put pine- apple and grapes into juice of two oranges and one lemon and put on ice twelve hours. Drain in colanâ€" der. Put almonds and celery into Brain in colander. Cut Oneâ€"quarter cup cream, whipped; two tablespoonfuls lemon ,iuice, one tablespoonful sugar, paprika. Serve on lettuce hearts. ' I-‘ruit Salml.~'1‘hree medium sized ' IZfiEi-Mififi’éfii’eifi a???» I . 119/33 s COOKING apples out fine, four stalks of celery out fine, two bananas sliced, 'one cupful English walnuts chopped fine, a. pinch of salt,~and one tea- spoonful of sugar. Serve with may- onnaise dressing. Apple Salad.â€"Us-e red skinned apples and allow one large apple to each person to be served. Cut a slice from the stem end of each ap- ple and scoop out the centres; place the apple shells in cold water to prevent them turning dark. Throw away all the seeds, taking the cen- ters from the apples, and cut the pulp in small pieces; add equal amounts of chopped celery and chopped nuts; mix with equal amounts of salad dressing and whipped cream. Remove apples from water and wipe dry; fill with mixture. Garnish salad plates and lplacc a filled apple on each plate, pour a teaspoonful of dressing over each apple, and serve immediately, or apples will turn dark. Cakes. White Fruit Cakc.â€"Two cups of sugar sifted three times, three- quarters cup of butter. Work butâ€" lter and sugar to a cream and add oneâ€"half cupful of milk filled up with water, three and oneâ€"half cups of flour, two teas-poonfuls of baking powder, sifted three times. Stir thoroughly and add the whites of five eggs. Flavor with almond. Filling: Grind one-half cup each of raisins, figs, citron and English walnuts, add some ground pineapple, a little of the juice. Boil two cups of sugar until it threads. ' and pour on the unbeaten whites of two eggs; beat until quite thick, then add the fruit; stir all toge- ther; in between layers and on top cover with the halves of English walnuts. Delicious. Royal Fruit Calmâ€"This. is a large recipe, making three loaves. Can [be kept for a year or longer. Five beaten cupfuls of flour, one and one-half cupfuls each of sugar and butter, one-half a cupful of milk, one cup- ful of molasses, one teaspoonful of soda, two teaspoonfuls each of all- spice and cloves, two tablespoonfuls of cinnamon, five eggs, one nutmeg, two pounds of raisins, three pennds of currants, one and one-half pounds of citron;' bake about one hour or longer in a slow oven. Christmas Confection. â€"â€" A new Christmas confection, delicious and quickly made, 15 made by cutting rich fruit cake thinly and dipping squares, triangles, or circles in melted sweet chocolate. This bon- bon is a delightful “find” in the Christmas box. ter. Boil part 2 until a soft ball gift-giving. It would not be hard can be formed. Beat the whites of to find cases in which the money three eggs. Pour part 2 into eggs, value given away merely to keep then add part 3, beating all the up with social conventions would time. and one-half pound Engâ€" far better be used to provide a va- lish walnuts, some candied cherries cation for father or mother, or and pineapple. Flavor with vanilla. more fuel to keep the house oomâ€" Ii... for/cable, or a, better «supply of win- . . ter c othi-ng all around, or a few ' FREE-RABBI“) GIVIL‘G‘ books and games, even parties, to ‘ ' "“ make home attractive to the chi]; Let There Be Moderation In the dren. Christmas Gift. Not so very many years also a I , woman who had gone to extremes One of the sins of Christmastide in trying. to remember many “3.11. is that we give When we cannot 94f“ to-do friends and acquaintances, ford to do so. It seems contradic- accidentally learned that one 100 WW WNW the word ’5“) 1n connec‘ whom she had habitually sent hand- tlon Wlflh Elvmg- None the 1935‘}, some gifts had spoken of her as al- the tWO words may very a[P‘propl‘l‘ most a spendthrift because of her Milly 8‘0 together 11111685 W0 are giving, and had touched severely Chrfifu‘hto Shy that_69m° 50'03411‘9‘1 upon some of her devices for put- 81V1ng 18 {19? “he S‘Wlng- tin-g off creditor-s. She sat down in The {D‘RJQNW Of People hm") '50 humiliation and studied the matter deal With. 1ncomes that have cast out, then asked herself, “Why “'04) limltafions, 50 that ’00 Spend should I make Christmastide a time lévffihly 01' ChreleS-Sly for the sake 0f of doing what is really dishonest? Elvm'g ’00 5 friend 011 “Ought, mary Can I claim any merit while I fol- melm that the hut/(flier and the low such a course '2” She decided ha'kel‘ 011. the 1%” W111 Shfier great not to give a single gift that year mconvemencey 1f hot 10:55, h®°%use save for pure love’s sake; and then 0f long-fielhyed hll-ijaylng- thtIP only in a simple way. It cost her Self-Sherlfices are hlg‘hly. appropm‘ pride some pangs to'carry out the ate for 't'he Sake 0f Elfin-8' 170 the resolution, but she found herself d?“ 01195, in fth add Vfllue t0 the happier than in former years and Elf“, and forcmg .mmfices upon able to anticipate the next Christ- others is a very different matter. mas with peace of mind. Suclli) management of Christmas giv- .____e«_.___. ing rings it down to the level with , . straining after the must haves of N [we Rmht Place' ,, the fashionable world; yes, carries “I3 “‘15. a;,Becc’nd'ha'nd Shop? it on into the realm of injustice. “Yes‘ Bu" f Not always does free-handed giv- Wick I Want one or my ing mean debts. It may mean Watc ' pinching along without things that are essentially more important than Pumpkin for Christmas. Pumpkin Chips.-â€" Pumpkin chips are quite a novelty. Select a deep colored pumpkin, peel, and slice thin; to each pound of chips add a pound of sugar and a gill of lemon juige, with the grated lemon rind; stir well and let stand over night; cook slowly until tender; then skim the chips out, let thongstand two days to get firm, then put them in a jar with just enough syrup to keep them moist. These are often taken for an expensive imported pre- serve. No one recognizes the pleâ€" beian pumpkin. Spices may be added if liked. Individual Pumpkin Pie.â€"â€"Mix to- gether one and oneâ€"half cupfuls of dry cooked pumpkin, oneallalf cup- ful of sugar, one cupful of milk, two well-beaten eggs, two tableâ€" spoonfuls of molasses, ‘two tableâ€" spoonfuls of melted butter, one-half teaspoonful of allspice, oneâ€"half teaspoonful of cinnamon, and a little salt. Pour into small pastry lined tins and bake a. nice golden brown. ‘ 4‘ V Of course right thinking people are those who think as you do. ONE OE THE CHILDREN HE MISSED. I / Candies. Delicious Fudge.â€"â€"Two cupfuls of granulated sugar, one cupful milk, two heaping tablespoonfuls cocoa, and a- small piece of butter. Cook until it will form a soft ball in cold water. While the fudge is cooking beat the white of one egg stiff. Take the fudge from the store when done and stir in the egg, beating the mixture until smooth and until it begins to thicken somewhat. Then stir in one-half cupful black walâ€" nut meats and pour into a. buttered tin. When cool cut into squares and serve. The white of‘theegg keeps the fudge from drying out, and it may be kept for seme' time without becoming hard and brittle. Opera, CreamS.-â€"â€"Part 1: Three cups sugar, one cup corn syrup, oneâ€"half cup water. Part 2: Two- thirds cup sugar, One-third cup of water. Boil part 1 without stirring until brittle when dropped in wa- s...;.:..1 . ma - \._.. YOU CAN SAVE SOME POOR KIDDIE’S HEART FROM BREAKING 0N CHRISTMAS MOW-N. __... YULETIDE. No Doubt the Word Is 01‘ Very And, cient Lineage. Authorities differ greatly as to, the derivation of “Yul-e.” Accord, ing to some the term comes from a‘ Greek word, the name of a hymn.I that was sung in honor of Ceres,l 'whose festival was celebrated at. the winter solstice; others say it, comes from the Latin word “jule lum” a time of rejoicing; while; many affirm that it is derived from, the Gothic “giul,” or “hind,” from‘ whiih has come our modern word f‘whecl,” and the reason for this beli f is that it is intended to signig fy {The turningspoint of the year, “that revolves as dot-h a wheel when the sun enters once again on its northern journey.” _ Whatever the origin oi? the word may be, there is no doubt that it is of very ancient lineage, for our Sea dinavian ancestors kept theirl ‘ festival of J udi at the winter solstice in honor of their god, and burnt lthei' Yule log just as did their. ‘ ii'sti‘an descendants, who on stmas Eve lighted theirs with, as sang old Herrick, "the lastl year’s brand.” In numerous countries, Easitern as well as Western, the winter sol- stice has been kept as the season' of sacred festival. That held by. the Romans‘w‘as in connection with the worship of the sun god Miflira, and it is to this festival that the day owe its name of Dies Natalie Solis Invi‘tiâ€"â€"birthday of the unoon: quered sun. Greece, as before men-', tioned, held hers in honor of Ceres, and in Egypt it was Horus, the day‘- 'god, the rising sun, whose festival.- was kept, while in England at the same season the Druids cele< brated the festival of their god Tu- tanes, who seems to have been the} same as the Phoenician god Baal; or the sun, for in all nations the sun was revered as the life~gxiver. In Scot-land in the Middle Ages the holy days of Yule, as they were then called, began on December 18th the seventh day before Christ- mas, and continued until the sev-' enth day' of January, which was called “up-halieday,” meaning that the Jholy days were up or endcdx At tie beginning of these holy days Yule Garth or Sanctuary was proJ claimed throughout Scotland, and \n from that date until “up-halieday”I - “no Court had power to prosecute or punish even the worst of crimi-‘ nals,” so that the season of Yqu was indeed in those old days one of peace and goodwill to all people. 1‘ Some thieves have no‘higher am- bit-ion than the top roost in a chick- en house. I O .. ,I‘ . lb '9‘ ~'. ..-I l, e l. 2!. J i l ‘. 3 . }