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, baked brown and to prepare: . ~ Tomato Jelly Salad- ~one or two § i Ham Baked With Pineapple. For ¥ large dinner a whole ham, welghi * from eight to twelve pounds, will \ of a lai end the ham brush all over with well beaten Gk 'place garnish with pineapple, r in half a cupful of crispy with ' most acceptable dinner. 'menu that is not too costly © Beets in Butter Sauce Hoasted Apple Pile with Maple. Sugar Fruit Cup may be made of fresh or tanned fruit, or a combination of both bananas, an apple and an orange, a few nice firm canned peach halves or canned cherries or pears. Out the fruit in neat, small _pleces, place the apples in slightly salted water to prevent discoloration and keep all in a cool place. Just be- fore serving mix the fruits, sweeten ~ slightly, add some of the syrup from . the canned peaches or cherries, with & plump raisin or two, or a maras- ching cherry, and serve in small sher- ng be required; for a smaller affair one use a picnic ham or the butt ham. Wash and scrub then let it soak over- n-| ful. Sprinkle over the pie and serve he of the bone and place over the fire hi i in cold water, with one onfon in which a few cloves have been inserted, a carrot, a sprig of parsley and a bay Deaf. Simmer. until tender; this will re- quire from three to four hours, ac- - cording to the size of the ham. Leave ~ in the kettle to cool, then remove, trim ~ neatly, peel off the outer skin and| Then cover thickly with fine dry broad + erumbs, sprinkle a little brown sugar and paprika over the surface and stick whole cloves in symmetrical © rows over the entire ham. Then bake dn a slow oven about sixty minutes. Half an hour before it is finished place pineapple slices cut in quarters 'all round the ham and pour a little of ing a strip of pimiento for color. the gravy, add two tablespoon- flour to the fat in the roasting then add two cupfuls of the which the ham was boiled ineapple juice. | slightly thicken: Oreamed" Spinach is very delicious and quite different from the ordinary "method of serving the vegetable. Pick DE a Pe or garni Beets in Butter Sauce. Boil beets, without peeling, until! tender, can of tomatoes into a saucepan, add half a cupful of water, a chopped onion, a small piece of bay leaf, half a cupful of sugar, a tablespoonful of vinegar and sa} and pepper to taste. Simmer fifteen minutes, then press through a sieve and add two table- spoonfuls of gelatin dissolved in a quarter cupful of cold water. Stir over the fire. until the gelatin is thor- oughly incorporated with the tomato tquid, then pour into a wet mold, or in individual molds, and set away to become firm and cold. Turn out on arisp cabbage leaves and serve with mayonnaise or boiled salad dressing. Cheese Puffs are very savory serv- ed with eny salad, To make them, grate enough cheese to make a full cup; butter thin salt crackers lightly and sprinkle thickly with the cheese and lightly with paprika. Place in a {hot oven until the cheese melts anc i puffs delicately. Toasted Apple Pie with Maple Sugar. Make an apple pie from your best recipe, and shortly before serving place it either at the top of a very hot oven, or under the flame of the pas broiler to brown well Meantime flake enough. maple sugar. to. make one-cup- a Here is the menu for another sav- ory New Year's dinner: Vegetable Appetizers Boned and Stuffed Leg of Lamb Browned Potatoes Brown Gravy Celery Relish Currant Jelly Onion Souffle Pineapple and Date Salad Charlotte Trifle Coffee 3 Vegetable Appetizers. Boil a red beet till tender, slip off the skin and rcut into very thin slices. With a | very small cooky cutter trim the beet slices evenly, then place in French dressing for an hour. Take out and dip in finely chopped parsley. Ar- range on small plates with sliced hard-boiled eggs treated in the same way, placing a beet slice and an egg slice on tiny crisp leaves of lettuce. Onion Souffle. Boil the onions until tender, then drain and chop very fine. To one and a half cupfuls of the chop- ped onion, allow three tablespoonfuls each of butter and flour and one scant cupful of milk; make a sauce of the butter and flour, and when thick add the chopped onion with salt, pepper and paprika to suit your taste. Then whip in the yolks of two eggs, beating well, after which fold in the stiffly beaten whites of the eggs. Pour in, to a buttered pudding dish and bake, from twentyto thirty minutes in a moderate oven. e Serve at once, as souffles soon fall. Mother's New Year. 1 the factory is, all the time; replac- n, EL er] se The sense of speed. is-all about us, farmer is continually replacing he tion in for' gore treated that way. 2% work submitted by the competin schools. tlt "First Footing." To ensure good luck coming to the house some people like a dark man to be the first to enter the door on New Year's Day. This old custom is known in the South of England as "first footing." In other localities a fair man is considered luckier. Another old "first footing" custom, whigh is especially prevalent in Scot- land, is that all those who come first to the house of a friend after twelve o'clock must not come empty-handed. Friends come laden with cakes, bread, and other good things, ? Perhaps out of this old custom has sprung the more modern surprise party of to-day, when guests all bring some share of the feast. It is still t ry, in Boh circles for a number of friends to descend upon a house that has not seen much good fortune during the year and bring food and drinks with them. Everyone partakes of the fare, but when the guests have gone there is always enough over for the morrow. : tee Qe rt Pray er at the Beginning of a Year. I do not ask my feet be led In ways of perfect joy and ease Nor that I shall be free from tears And things that worry and dis please. I only pray I may be strong And quick to do the things I see Are good and right and should be done By timid, wavering folk like me, Then when another new year comes, When all these waiting twelve months fade, I may be rich in kindnesses, And old friends held and new friends made. --Rebecca Helman: ------a fen etmne Few farm machines have to stand more abuse from exposure to the weather than the cultivator. It seems the most natural thing in the world to unhitch from the cultivator at the end of the row when the dinner bell rings, and leave it there, maybe until the following week. No wonder it gets rusty and the paint washes off so quickly. A small, light stone-boat, upon which the cultivator can be load- ed in a minute, is a handy thing to take the implement to the shed or barn. It would last far longer- if [1] A SMART DAYTIME FROCK. Following the fashionable straight silhouette, this attractive frock has a bodice front slightly gathered to a plaited skirt front, while the back is quite plain. An effective scalloped yoke 1s applied over the skirt in front end flared scalloped cuffs finish the long dart-fitted sleeves. The collar is of the becoming convertible type and a narrow belt completes "this modish frock. No. 1468 is for Misses and Small Women and is in sizes 16, 18 and 20 years. Size 18 requires 87% yards 89-inch, or 2% yards 54-inch material. Width at lower edge of dress with plaits pulled out about 64 inches. 20 cents. Our Fashion Book, illustrating the newest and most practical styles, will be of interest to every home dress- maker. Price of the book 10 cents the copy. HOW TO ORDER PATTERNS Write your name and address plain. ly, giving number and size of such patterns as you want. Enclose 20c in stamps or coin (coin preferred; wrap it carefully) for each number and address your order to Pattern Dept., Wilson Publishing Co,, 78 West Ade laide St., Toronto. Patterns sent by yeturn mail, Flow of the Stream. k=) g ~ i ; = wilh large amounts, at least eight layers gether with frosting for immediate use. The other six layers will be stored in tightly covered earthen jars. from which will freshen the cake. Pie shells too will be made in large quantities. They will be stored under inverted crocks. When placed in the oven after being filled, to brown the meringue, the pastry will be fresh ened. Salad dressings and many vege- tables may be cooked for several meals ut a time. I also am going to roast large pieces of meat at a time, for Jeft-overs have many possibilities. Even the breakfast cereal will be pre- pared in large enough amounts so other puddings. BAKING DAY. weekly baking day. If the morning is bowls may be used for many batters and doughs. So dish-washing is re- duced. The oven, too, is ready at all times. Saturday has been my baking day in the past year but it is a poor time for cooking--so many other things to be done then in preparation for Sunday. As to the dleaning, I am going to try to clean a room a day, with the exception of Tuesday, when washing is in order. On Saturday the living and dining rooms and kitchen will be cleaned. I haven't found a way to make the a time. Two of these I shall put to- 'When needed, two of them will be put together with a hot icing, the steam there will be remnants for use as the foundation for raisin, chocolate and I am setting aside Friday as a employed for cooking the same mixing i ¢ i § if bei 2 g folded and used without pressing. DISTRIBUTE THE CANNING. homes, I Ca farm am expecting to ounts consumed the past year, throughout the twelve months. I begin now with the preparation of berries and in February with orange and grapefruit marmalades. This month and next I am going to sew, Bedding, curtains, ap and ide 4 i nning is another duty in most my budget this month based on am- I am going to distribute the canning | breathes conserves from dried fruits and cran-| animals rE ¢ iF E93 5 i i : we : g to the condition of finish by softening which See a - edz 25 41 EEFEFS 2248 many other articles may be made and be out of the way long before the annual housecleaning season. plans. With the passing of every year I apprectate more keenly the value of play. Sone social life, which affords one an opportunity to forget cares and work, is essential to happi- ness. I am going to attend my club meetings and go to other gatherings where I may obtain new ideas and learn what the rest of the world is thinking about. I am reticent about telling what I am going to do, for talking and dreaming are easier than doing, but I have learned that viewing the past in an effort to determine which me thods brought success and which ones failure is an excellent method of im- proving one's scheme of living, Sche- dules cannot be followed to a T; un- oxnected happenings prevent. But I find a plan of some kind better than none. For invitations, cut from yellow cardboard the outline of a large open- face watch (like grandfather's old one). Cut it double, making the fold come at one side, and loop a small ring of gold cord through the fold. Over the front of the "watch" paste a smaller circle of white paper and draw upon it the numera's and hands, using black ink. The hands should both point to twelve. Inside write the following verse: When '27 comes to our town, We'd like to have you here, So come around next Friday night To greet the brand-new year. On one of the inmer sides write your name and address and on the other write "Come at 9.30 and stay as late as you like." This admonition is very wise, for if your guests come too early, the time before midnight is likely to drag a bit. For simpler invitations write this "resolution" on correspondence cards: RESOLVED: That I wiil begin the New Year with a jolly good time from 9.30 p.m. until 12.30 a.m., at the home of Mary Smith. Please sign on the dotted line and return. ! the clock strikes, A PARTY FOR NEW YEAR'S EVE rung ab midnight, should from the chandelier, 'Make the clock conspicuous by twin- ing it with garlands, and on each side place a red' candle In a cardboard candlestick shaped ilke an hour-glass. | This can be done by turning two cones| so the points meet and running three short pieces of cord from base to base | to represent the supports. These can be built right over any straight | candlestick. Be sure your clock is right | to the second. When the guests have all arrived ask each one for the exact | time according to his or her watch and according to whether their watches | are slow, fast, or just right, tell the owners their fortunes for the voming| year. be hung A NEW LEAF. For one game, just before the clock strikes eleven, pass around maple leaves cut from green cardboard and| numbered. Use light green for the | girls and dark green for the boys. As| every one must "turn over a new leaf and write a resolution on the back of it. Then the leaves are | passed around and every one tries to guess who wrote the resolutions, writ- ing the numbers on a slip of paper with the names opposite. An appropriate centrepiece for the refreshment table could be made by With Christmas greens fer the! background, decorating for the New | Year affair will be simple. You can | easily give the required touch by cut-| for her than Flo?" His Position. Mary-- "He says he has a geod posi- the tie department of the big: he's bundle ~-"80 he has -- New Year. i In unkrown ways, the paths my feet must go, : | Bravely I face the year that is to be, of talk." ting bells of all sizes from red and] "Couldn't they find a better name silver cardboard, stringing them on | ¥eated, and narrow red ribbons run- i i | ning f) its to each place cord and hanging them in festoons | MANE Irom its pages P "No, she keeps up a steady stream. from doorways, over windows ana should end in tiny red cardboard under the pictures. Real bells, to be | THE ie PLANNING . BUILDING . FINANCING CA lf ep artices ADIAN HOMEMAKER of hour-glasses will make clever place- using a large book, covering the bagks with red paper. In the centre insert two leaves of stiff white paper on which, in large letters, write "A Happy New Year." The book should be kept closed until the guests are booklets with the guests' names writ- ten on them, and sealed with Bittle New Year seals, Inside could be written a good wish for the New Year, or you could use calendars or diaries for favors. If the table is round it could be covered with white paper with the face of a clock drawn on it. The hands could be cut from black card- board. Cardboard cut in the shape I haven't forgotten recreation in my globe. DECORATING . FURNISHING . A GARDENING Sopyryght ize. cards. Cunning little favors can be. made by dressing tiny dolls in flowing robes, adding long white boards of "TWO WAYS T0 BUILD--BOTH HAVE MERITS ly the best. You get what you pay for, cotton, and paper scythes, These rep- rescntations of Father Time could be fastened to paper cups filled with nuts or candy. Serve sandwiches (cut in the shape of clocks, bells and hour-glasses), olives and celery, ice-cream, and a cake iced in white with the clock dal + | drawn upon it with a brush dipped in melted chocolate, Also, rich cookies (out in the shape of bells), coffee or § province, much would you charge to give 'the chimney a friendly pat on the back?" must tie our dogs up at night. get lonesome out in a imp . Yet the years since then have witnessed the organ- ization of societies to do this very thing in every civilized country of the is deepening. Eve humane education is being as a vital element in the training of the young. Large ecclesiastical bodies have given it their endorsement and made it a part of their teaching in dealing with the children and youth under their care. Even in foreign fields missionary societies have taken it up as a part of their ministry. Yes, we have abundant reason to rejoice. Could he speak to us to-day, one like our own founder, George T. Angell, might be heard saying es Moses sald to Joshua, "Be strong and of a good courage; be not afraid, neither be thou dismayed." ---------- Community Breeding of the Saddle Horse. In organizing the Remount Horse Breeding Station in Front Coun- ty, Ontario, the Live Stock Branch, Dept. of Agriculture, at Ottawa, did a good service not only for the farm- ery of the district but also for those who desire to buy saddle horses. The district served by the Station has pro- duced four crops of half-bred foals from the thoroughbred stallions plac- ed within it by the Dominion Live Stock Branch. At the recent horse show of the Station, held near King- ston, about forty head of young stock were exhibited. Although the mares that produced these varied in type and weight, the young stock were of strikingly uniform type, showing pro- nounced thoroughbred characteristics and possessed of sufficient weight to make first rate saddle horses. The Show brought out thirteen specimens of the hundred half-bred foals pro- duced in the district this year, besides good classes of yearlings, two-year- olds and three-year-old stock. Tho farmers of the district are already receiving attractive prices for their half-bred colts and it will take but a few years to bring about a recogni- tion of the district as a source of promising saddle horses. The heads quarters of the Station is the four- teen-hundred - acre farm of Major Palmer Wright, near Chaffey's Locks, who is himself a breeder of consider- able extent. The past two years the stallion "Anmer," presented to the Dominion = Government by King George, has stood in this neighbor- hood and {is leaving a splendid lot of young stock in the district, With the exception of "Anmer" the stallions that have stood for service in this dis- trict were loaned by The Canadian Racing Association. These stallions have left their mark on the young stock of the neighborhood in 2 mark- ed degree. In fact, it was said that the thirty-five colts sired the first ysar by one of the stallions from mares of various types and weights were as much alike as peas. This year 'the Racing Association owned twelve stalk lions, seven of which stood for service at one or other of the Ontario Breed ing Stations. The Association de serves great credit for the help it is giving to promote the breeding of high class saddlers and hunters in this rywhere recognized ' PRRGIREARET Sex I in Expensive Touch. Bricklayer--"1 would not touch this ob for less than $500." Property Owner--"Well, and how messertai------ In some districts the law says we They and