Grand Rapids Herald-Review Newspaper, December 10, 1913, Page 5

somes — “THE CALL” “THE LINE-UP” A ADAAAAAAAAADADAAADADADAAAAADAAAAAAAD ARADO Reese Admission, 10c IS THE WISH OF “THE TIGER LILY” Three Reel Vitagraph Dec. 1 0 and 11 “JOYCE of the NORTE WOODS” Two Reel Edison _ COMER & CO., - Licensed by Motion Picture Patents Company of New,York City. A Merry Christmas and Happy New Year to All THE GEM THE OLD RELIABLE Exhibiting Motion Pictures of World’s Greatest Producers Good Things in Store for You: Three Roel R. R. Story_____ Dec. 24 and 25 Two Reel Vitagraph_ Dec 3 i-Jan - ( Orchestra Thursdays Watch these columns for syn- PROPS. AAA ADAAAAAAADDDAAADAAAAAAAAAAAAAAAL “A Merry Christmas.” “A merry Christmas” is the wish I send thee from my heart, A life all full of love, in which no sorrow finds a part, Or, if some pain fall to thy lot, love guarded though it be, May he who came at this glad time then make it bless’d to thee. Sound over all waters, reach out from all lands, The chorus of voices, the clasping of hands; Sing hymns that were sung by the stars of the morn; | Bing songs of the angels when Jesus was born! —Whittier. Good Old Santa Goes To Many Odd Places OOD old Santa Claus looks in upon pretty nearly everybody at Christmas time, and the fes- tival of which he is patron is celebrated in some very odd ways and out of the way places in our country. At Ellis island, in the harbor of New York, on Christmas day several hun- dred children, with their parents, usually await debarkation on the shores of America. There is a mul- titude of German “kinder,” of Italian “pambinos” and of youngsters of every nationality, as much interested, all of them, in Christmas dubozs as any Yankee young folks could possibly be. It is indeed an occasion of great excitement for them, inasmuch as the missionary societies have provided for these humble aliens a wealth of good cheer, and, with the help of donations made for the purpose, the day is ren- dered joyful for all, both young and old, toys being plentifully distributed among the little ones. The loneliest places in the world are some of the lighthouses which our government maintains along the coast for the protection of mariners. Yet Santa Claus finds his way to them, and in his honor a feast, even though it be a humble one, is held. It may be that the barren rock which the lighthouse marks affords room enough for the keeping of a dozen chickens, the fattest of which are suitably sacri- ficed. But even this is not practicable in such a spot as Boon island. off the coast of Maine, a dangerous bit of terra firma which is continually swept by the waves. a few years ago, so the story goes. a little girl four years of age, daughter of the keeper of Boon light, was so distressed be- cause her father had been prevented by continual storm from going to the mainland for the customary Christmas goose that she stole out of the light- spot to pray. “Dear God,” she said, “please send us a goose for our Christmas dinner!” Hardly had she spoken the words when a great wild goose flew (as some- times happens in such places) against the big lantern above and fell dead at {ioe feet. to be promptly carried in“and presented to the family as a bird lit- erally sent from heaven. Uncle Sam maintains about fifty lightships along the seacoasts and on the lakes to mark dangerous shoals. Lonely indeed are the skippers and | crews of these vessels, which, like the fabled phantom ship, pursue voyages that have no end, continually buffeted by storms. Yet Christmas is not for- gotten. A brace of wild ducks, per chance, may be secured for the feast, and the cook will surely provide a lib- eral dish of the much appreciated “plum duff’—a preparation of pastry shaped like half a watermelon, which, in order that all the raisins it contains may not fall into one slice, requires, under the rules, to be cut “fore and aft.” In that far flung archipelago known as the Aleutian chain, which, reckoned geographically as a part of Alaska, stretches across the northern Pacific, Russian customs are still retained to a great extent. though the islands belong to the United States. But, speaking of Alaska, it is a fact curious enough that Santa Claus in real life is seen there at Christmastide as nowhere else in the world, with his reindeer. The superintendents of the reindeer stations, established by the government for the benefit of the natives, harness the tamest of their j animals and, hitching them to a sleigh house at night and knelt in a sheltered | filled with bags containing provisions, tobacco and other desirable things, drive through the Eskimo villages and leave at each humble hut one of the sacks as a reminder that the Christ Child, about whom these poor people have learned from the missionaries, is born.—Los Angeles Times. Pop’s Christmas, Christmas comes but once a year, But it’s sure to come. Some are feeling pretty gay, Others looking glum. Some are blowing in the cash; Others pay by check. Some will get theirs in the sock, Others in the neck. Ma will get a bunch of things; Brother’ll not get much; Sister will get pretty gifts: Pop will get—a touch! —Yonkers Statesman. The Taffy Pull | HE best pulled taffy is made with granulated sugar and should be cooked in small batches. To two pounds of sugar allow just enough water to dissolve the sugar. One will find that taffy is better if made in an old fashioned iron or steel skillet than in porcelain, as there is less danger of scorching. Taf- fy should boil rapidly. In test- ing use very cold water, dip a teaspoonful from the center, but do not stir the boiling taffy or it will turn to sugar. Have butter- ed plates to pour the taffy into and grease the hands with but- ter to handle it. The bestpulled taffy turns chalky if kept a few days and is then very delicious if rolled in unsweetened choco- late. Time—After Christmas Scene—A Department Store, Girl Clerk—Mame, where's the poetry books? A lady here wants to ex- change a cookbook her husband gave her for a book of poetry. Nervous Uncle—Here’s a toy trumpet my nephew got Christmas. Sure it blows. That's the trouble. Gimme a rubber ball for it. Floorwalker—They can’t keep that old chap home nights by giving him a smoking jacket and slippers. He’s brought them back to exchange for a corkscrew, a dress shirt and patent leather shoes. ' Miss—Gramma gimme a set of Miss Alcott’s improvin’ books fer gills. I wanna know if I can’t exchange ’em fer a silver vanity box. Bald Man—Here’s a pair of military hairbrushes I got. Father—Some one gave me pink silk pajamas for Christmas. I want to ex- change them for something a sé¢lf re- specting man can wear without blush- ing. Mamma—My little boy got this set of tools for Christmas. I want to ex- change them for a new center table. He sawed the legs off the one f had. Willie, stop your crying.—Puck. ROAST TURKEY DINNER. Oyster Cocktails. Cream of Tomato Soup. Roast Turkey. Onion Dressing. |% Mashed Potatoes. Apple Sauce. Cauliflower. Cranberry Ice. Mince Pie. Plum Pudding. Coffee. 2 0000 OO90OO9 OS OOOOOK THE CHRISTMAS BREAKFAST. It Should Be Merely a Preparation For Dinner. The Christmas breakfast as well as | the Christmas lunch or supper should | be light, but none the less attractive. In some families it is the custom to | distribute Christmas gifts at the break- fast table, placing them at the plates of j those for whom they are intended. be- | fore they enter the room. A nice gift for the housewife is some- thing ornamental or useful for the | table. | If an egg dish like the one illustrated | here is chosen it may be brought on as a surprise containing the Christmas breakfast eggs. Some persons like to eat a boiled egg from its shell instead of having it turn- BREAKFAST DISHES. ed out into a cup. For these there come egg scissors that cut evenly around the. top of the egg, leaving the orifice large enough to insert a spoon. These scissors are miniature chick- ens with eyes of ruby and the steel handles, gilded. The finger loops are left natural color for the sake of the contrast, and the whole affair is not more than five inches long. A handsome platter for the accom- modation of eggs served on toast may be presented. A nice way of serving the Christmas breakfast eggs is to set two small slices of toasted bread. well buttered, on a dish; above arrange about eighteen hot, cooked asparagus tips; above’ the the whole a scant cupful of Madeira sauce, in which six or eight peeled mushroom caps (sliced or not) have been simmered about ten minutes. Bome-made tips set two poached eggs. Pour over | CHRISTMAS § ICES. Desserts With Which to i Round Out the Feast. | Iced desserts make delicious features | of the Christmas dinner. They may be | in the form of plain ice cream or one of the elaborate ices which are served ‘ under fancy names. The dessert should come to the table in an attractive form. It may be frozen in a fancy mold and decorated with candied or glace cherries, with nut meats or sprigs of holly, The following delicious ices were suggested by that authority in culinary lore, the Boston Cooking Sehool Maga- zine, and are illustrated here: Chestnut Bavarian Cream.—Home- made chestnut preserve. either whole or broken nuts, is the best form in which to use chestnuts for this dish. Decorate the bottom of the mold with slices of candied or maraschino cher- ries and chestnuts. Cook one-third eupful of raisins in boiling water to cover until the raisins are tender and the water is nearly evaporated. Cut a dozen cherries in pieces, add the pieces left from decorating the mold and the raisins. Add one-fourth cupful of chestnuts in small pieces and one- fourth cupful of the chestnuts press- ed through a sieve and enough of the chestnut sirup to make in all a gener- | ous cup of material. Let heat and in it dissolve one tablespoonful of granu- lated gelatin, one-fourth package, sof- tened in one-fourth cupful of cold wa- ter. Set the dish into ice and water and stir till it begins to thicken, then fold in one cupful of cream beaten very light. When the mixture will “hold its shape” put it into the mold by spoonfuls.- When unmolded sur- round with pieces of preserved chest- nut in sirup. If the preserve has not been flavored add a teaspoonful of va- nilla before folding in the cream. | Ice Cream With Raspberry Sherbet.— Pack vanilla ice cream into a ring mold, cover securely and pack in four measures of crushed ice to one of salt. When unmolded ‘il! the center with canned or preserved peaches. Pour half frozen raspberry sherbet over it. Get your Fruits and Candies for the Holidays at the rand Rapids Candy Kitchen We make our own Candies and employ only tke purest ingred- ients in their manufacture. #2%% As this also makes us independ ent ot the candy trust we can sell our product at a lower price than any other store in town.#% We invite you to give our goods a trialand quarantee satisfaction i Fruits and Ruts a Holiday Decorations Fine Tce . b. Despinakis Candies for . Christmas ________-____- BOILED TURKEY DINNER. Oysters. Julienne Soup. Celery. Roast Pig Stuffed Potatoes. Onions. Apple Sauce. Boiled Turkey. Potato Croquettes. Molded Spinach. Wafers. Lettuce Salad. Cheese. Ice Cream. Cake. Coffee Pa USEFUL SAUCES. They Add Piquancy to Many Plain Holiday Diskes. The sauces give the finishing touches to the Christmas feast. Aside from Mayonnaise for the salad, white sauce is the most universally useful of all. The simplest and plainest of white sauces is a most excellent thing with baked fish. Any creamed fish, fresh or salt, is nice in white sauce, and it is the same with meats, the dried beef, the chicken, the veal. The white sauce is the liquid to use in making many scallops. Even when we do not combine the ingredi- ents beforehand we put them into the scallop dish, and the cooking does this. So it is in the making of croquettes. The binding of the meat or vegetable of which they are made may be done with egg white. but the use of the white sauce is the more common and inexpensive way. Besides being used to bind the material of the croquette, it is often used as a sauce around it. It is when we come to the vegetables that we find the widest use of all for the white sauce. We increase the food value of a vegetable dish by adding sauce, which contains both fat and~ protein, to a plain material. Many of) the commoner vegetables are advanta-« geously served in cream sauce. Chil- | dren will eat vegetables so cooked.} when they would not otherwise tuuch | them. The pretty mayonnaise mixer illus- ‘ trated here makes a nice Christmas gift and can be very appropriately pre- sented to the friend who is a notable salad maker. Cream