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ard: | edged in Ince, rench-fell the or whom it isin- Rv st. the. cor 'white kid can. be 6 price of a'd cent Bren we n inches from the tops gloves. . From this point cut. ally uw» and ouk to jhe o a deep V sl the bottom of the the top cut opening ss i | the iarvale through which %o run the| n 'each way for drawing the mn or shut. Tie the ends bag ape ¢ the. ribbon together. in pretty bows, and with embroide: ribbon in co silk to match r buttonhole around the top and bottom pointed 'top of the linen bag may be finished by sewing on' 'an rrow lace, running & row silk feather stitching over through which the 'wash run in opposite directions ends being either tied in small or left long to go around the Or, a more. fest iE hit if . ve appear- , may be obtained by runui 'ribbon through beading, top of the hem. gies of ihe fea: stitching, i you prefer, em- brokdar the. initials' o# monogram in white elk on the center g " fiom hors is & lovely ribbon card éase which any ons can make for 10 oénts or less in ten minutes by . | ler in wi edges as a decorative finish. Any one will be glad to receive such: a dainty and 'useful. gift. Bean Bags Kasily Made. | Ohildren' delight 'in: bean 'and two 5 cent balls 'of merceri 'orochet 'cotton will orochet an en I'tire bean bag: 'Bright red pleases children, or alternate stripes of red and black make a pretty bag when oracheted together. Before sewing it op line the bag with strong cam- brie, silk, or eatin in corresponding colors to give it added strength as well as to prevent the beans from coming through. ; i It a sixth gift must be provided, and one has the necessary time spare, one of the. new ed handkerchiefs can be made for 16.0r 20 cents from one-fourth ard of handkerchief linen, accord- uality. Out of this one- two handkerchiefs may the outer edge of the scallops and a five cent piece for the inner. A little Russian "kopec" is bet- ter, if you have it, for the outer edge, and the ten cent piece for the inner, making the scallops smal- one can mark off ith a pencil, but first be sure that the dkerchief is out absolutely straight, or the re- sult will be bad. This can be done yard of i ind Apple Salad Waters Chests Colite Casdy 'Cream of Oslery Soup Celery Olives: : Roast Mashed Potatoes Cranberries v Btring Beans i Lettuce Salad ; ; - Christinas Pudding 5 'Coffea Nuts Raisins Candies Rhian i Wafers 27 Celery Olives 'Baked Turkey, Giblet Sauce Cranberry Sauce Bweet and White Potatoes Creamed Onions Jelly on Lettuce Leaves ai Freach Dressing t : Huet Pudding; Cider Sauce Ooftee 2 Nuts Maising D1 Tomato i+ Oyster Cocktail Consomme Montmorency Pulled Bread Olives Celery Balted Pecans Roast Goose Chestnut Stufling ; Frozen Cider Punch Baked Stuffed Potatoes Glazed Onions Grape Fruit Salad Plum Pudding Hard Sauce English Cale Noir Waders Cream Cheese Grapefruit Fish Cutlets Cream Sauce Baked Goose Gooseberry Sauce Hominy Croquettes Spreuia Apple Salad in Apple Shells Wafers Plum Pudding Indian Bauoce Clisese Croqusttes Coffee Bon Bona Sl i ------ CHRISTMAS CANDIES. Apple a la. Mode.--Remove the cores Irom large apples and fill up with mince meat, adding 'a Lttle water and sugar. Bake slowly un- til the apples are tender, These should be wmerved hot, and nay have o teblespoentul of meringue, { browned quickly in the oven, plac- od on the and sprinkled lightly with chop nuts. Candy Spples.--Fill with nuts the apples from which the cores have been removed. Dip in's syrup of sugar and water which has n boiled until it is crisp, fasten oa skewers and let harden. The chil- dren will be delighted with these simple, wholesome sweeta. Peanut Kisses.--Shell a half pint of peanuts, removing the brown skins, and chop or roll rather fine. Beat the whites of four eggs to a stiff froth, but not dry. Add care- fully two cups of granulated sugar, stir in the nuts and drop by tea- spoonfuls on oiled pa Bake in moderate oven until a golden brown. Chocolate Caramel Walnuts. Beat the white of one egg' slightly, and wdd three tablespoonfuls of '| maple or caramel syrup, one table- spoonful of water, 'about two .| squares of chocolate, melted over hot water, oné teaspoonful of va nilla extract, and sifted confection: er's sugar, as needed. Work with '| a silver plated knife and knead un- til thoroughly mixed, then break off small pieces and roll them into balls, flattening them' into patties and setting 'a half of an English walnut on top of each. ai + Panocha~--Put four cups of brown sugar, one cup of milk and two ounces of butter over the fire and stir: until the sugar is: dissolved. Boil nntil the mixture forms a soft ball when dropped into cold water. Add one-half 'of pecan. nuts, and stir until it begins to thicken. Then turn qu "into a shallow ' pan, and when eold out in divided cooked in Jour EO fuls 5 ale four A Stak Cap Prd ck Ca; ' teblevpoontilé flour, "8 degrees into a pint of miley it and simmer it' Gver the Mine un: til .it thickens; stir. in p of butter; when. eool of four eggs beaten and half a pound of curra od and picked" Put the b a oloth wall buttered, ties it: Sighty aod plunge Neth Sollingasan eep it in motion for iv utes that it may be a hi $0 Ww Suet Pudding.--8h UF, two eggs beaten separately; alittle salt. and aslit- tle milk as mill make ity. 3 four hours. It eats well Pi: out in slices and broiled. eo outs ward fat of loins op necks of mub- ol chev alist olicate pudding than sus both are {ar better for the than butter, which catses ding to be black and clogs," Pudding Hints.~All 'boiled: dings should be put on in water, which must:not. be.alle . to stop simmering, snd the puddin must Mwoe be severed, with the water; i uigitd the swucépan should 'be Kept fled up: To" pre' vent 'a pudding: boiled ina of from sticking. to the bottomief the: saucepan. place a small plate or saucer underneath it; «f & mold is used this precaution is mot neces- sary, but care must be taken to keep the uddixg val covered with water. For dishing & botled . ding as soon as it comes out of the: pot, dip it into basin. of cold water, and the cloth: will then. noh adhere to it. Great expedi necessary in eending puddings table, as, by standing, they quickly become heavy, batter puddings pars ticularly. For baked or:boiled pud- dings the molds; 'cups, or. basins. should be always buttered belore the mixture is put in theni, and they should be put into the saucepan di-' rectly they are filled. , Baking Puddings.-~Try setting' pudding pan in double meat rosat- or with just a little water. in bots tom ; cover and bake. It bakes pers fectly and does not stick to pan; Graham Pudding.--One. and a ds "| quarter cupfuls df graham Sour, ' one-fourth cupful of white *, one-half cupful of molasses, one egg, one cupful of raisins, one-hall cupful of sour niilk, one teaspoonful ; soda, salt and spices to" thste. Steam two hours, serve With pud. ding sauce. i SA Te Christmas * Pudding.=~One 'podnid of finely, chopped beef 3net, one pound. of good. currants, ons pound; of seeded raisins, one od ight brown sugar, one-half pouhd . three-fourths pounds stals'b y crumbs, one pound mixed wand: peel: chopped fine, "eight = eggs; wine-glass of 'milk or-brandy, 'ounces of chopped almsnds; ts spoonfuls of mixed #pi d suet, currants, raising, sugen;: and bread crumbs be . 1 well beaten eggs with milk or 'brandy, 'then' 'the "spice" and 8. monds ; let stand twelve hours; then place in nold 'and steam be: sr pn : ion, i!