Norwich Bulletin Newspaper, December 18, 1915, Page 18

THOSE WHO KNOW NOTHING, TRY TO TELL IT WHENEVER THEY GET A CHANCE EVERY WOMAN The Bulretin wants good home letters; 'S OPPORTUNIYY good busin: letters; good help- ful letters of any kind the mind may suggest. They should be in hand by Wednesday >t each week. Write opn but one side of the paper. Address, SOCIAL CCRNER EDITOR, Bulletin Office, Nerwich, Conn. THREE PRIZES MONTHLY: 2.50 to first; $1.56 to second; $1.00 to third. Award made the last Saturday in each mouth. SOCIAL CORNER PCEMS. An Acrostic. M is for the Million things she gavei me, O means only that she's growing Old T is for the Tears she shed to save me H is for her heart of purest gold. E is for Eyes, with love-light shining, R means Right, and right she'll always be. them all MOTHER, A word that means the world to me. —By Rev. Thomas B. Gregory. Sent in by HATTIE Put together, they spell “He Leadeth Me.” In pastures green? Not always; some- times He Who knoweth best, in kindness leadeth me In weary wavs, be. where heavy shadows Out of the sunshine, warm and soft and brigh i Out of the sunshine into darkest night; § T oft would faint with terror and with fright. Only for tnis—I know He holds my hand: So, whether in the green or desert land, 1 trust, although I may not under- nd. And by still waters? No, not always so Ofttimes the heavy tempests round me biow And oer my soul the waves and bil- lows go. But when the storm beats loudest, and 1 cey Aloud for help, the And whispers to my aster standeth by, soul, “Lo, it is I!” Above the tempest wild I hear Him y “Beyond day, In every path of thine I lead the way.” he darkness lies the perfect the sunless valleys, s lie—what matter? He is an this: where'er the path- v lead, to me no helpless, broken own hand, need. sufficient for my So where He leads me I can safely go; And in the blest hereafter I shall know ‘Why, in His wisdom, he hath led me so. —Unidentified. Sent in by RUTH. INQUIRIES AND ANSWERS. HORTENSE: An oversight: the matter will be promptly attended to. THEODA: Card received and mailed to Fi E ter received and for- warded to O. H. O. BIDDY—Cards received and mailed the writers indicated. INTERESTED READER will send out exposition calendars to the Social Cornerites besides a few other styles this year between Christmas and New Year’s. The Editor will mail them for him. They are very interesting. to SIMPLE CHRISTMAS HELPS. Dear Sisters of the Social Corner: is not the money value of a Christ- mas gifts which should count, but the loving thought which prompted them. There are many little things which are quickly made anad_inexpensive which afford delight and fill a long felt want. Did you ever open a bottle of any kind—of medicine, or extracts, or ton- ics, and break the cork all to pieces setting it out? What is a simpler or more agreeable present than a neat pasteboard box with the word “Corks” on the cover, just filled with assorted zes? You no longer will have to rig misfit cork with a rag, or try to whittle a big one down with a knife. Just when yvou would give a dime for 2 cork, you step to the emergency drawer, find the box marked Corks and You are secure and fluids kept from spilling or spoiling. You haven't much money to spend and you wish to make the most of it. Just buy a lot of cretonne with a pret- 1y pattern, go to the grocer, the drug- gist or the cigar store and ask for boxes, and convert them into strong and useful receptacles. Take an orange box, for instance; it can be covered with cretonne and set on end with pretty curtains and be made as useful as a commode. Take a soap box, remove the end, and cover it with the same material, giving the top a pleated band three inches deep and you have a good box for scraps of paper, old rags, old en- Velopes, etc., which cannot fail to be appreciated. Boxes of every kind which have durability and are always useful may be made pretty in this way and they will be found to be acceptable to any sensible and deserving friend. ‘Things which are cheaply made need not look cheap, and for real service a present which has cost but a dime will give more satisfaction than some gifts which cost a dollar. 1 have always read with interest and delight the original economical sug- gestions of J. E. T, who seems to know how to make cast-off things serve a useful purpose. I do not won- der that she rides in her own automo- bile, for she seems efficient enough in economics to win_a home for herself and husband on Easy street. cerely hope she may. May all the members of our large family find Christmas a pleasure, and I sin- Children Cry FOR FLETCHER'S CASTORIA on entering the New Year none: of them have occasion for regrets over the past, but have a sweet hope and a firm faith as guides for the future. RUTH. TO KEEP WARM COLD NIGHTS. Dear Cornerites: It was a great pleasure to have such a goodly num- ber with us on Dec. Sth. Owing to the unpleasant weather we were somewhat surprised to see such a good gather- ing. Practical Polly and I wish once more to thank those who read and also those who rendered -duets, both young and of mature age. ¢ I hope that we have fine weather for the January meeting and besin the r with a much larger number than ¢ attended. of keeping warm on ce some large round sticks of wood in the oven and when hot put them in stocking legs, lay in the center of the bed first: when the children are ready for bed, place them at the foot. < not the danger of burning there is with flats, Merry Andrew might be well suited with this kind of foot warmers, she so cold nights: much objects to_the old fashioned kind. Nut Bread—One esg well beaten, two-thirds cup of sugar, one and one- fourth cups sweet milk, four cups of sifted flour, four teaspoo: baking powder, one cup of nut meats: mix well with a spoon and put in_ a greased bread pan. Allow to stand in a_ warm place one about 40 minutes. Wish you all a Merry Christmas and health and happiness for the coming vear. half hour. Bake ROXANNA WINCE. A FEW CHRISTMAS RECIPES. Dear FEditor and Social Corner Friends: 1 was much interested in the first part of Aunt Nancy's letter. voiced my ideas exactly. Children sed to be taught to do right regard- s of reward, but nowadays the first question children, as well srown- ups ask is, not what should I do, but what is there in it for me. T am sending in some of my Christ- mas recipes, the goodness of which I can vouch for. The cakes can. be kept indefinitely, that is, if they are hidden awa 1 hope the sisters will iry them and report: Fruit Pudding—To one pint of plain gelatine, sweetened and partly set, stir in the juice of one lemon, six sections of orange cut three times in two: six whole Malaga srapes with seeds re- moved; six figs cut in small pieces glish walnut meats and hazel nut six of each. Unless the gelatine allowed to partly stiffen the fruit will sink to the bottom and not be evenly distributed throushout the pudding. Serve with whipped cream sweetened and ilavored to taste. I use vanilla. Fruit Cake—One Ib. butter, 10 eggs, 1 1b. sugar, 1 cup molasses, 1 Ib. flour, 2 nutmesgs, 3 Ibs. raisins, 1 oz. cinna- mon, 1 1b. currants, 1-2 oz. cloves, 1-4 1b. citron. Rub the butter and sugar to a cream. Strain in the molasse: Clean the currants, stone the raisi and slice the citron. Add the yolks of eggs well beaten, one-half the flour, and spice. Shake the fruit in the remaining flour and lastly the white of eggs. Mix thoroughly. Bake in one large milk pan, or two smaller pans. Pans should be lined with thick paper well greased. The oven should be a very slow one, and it will require bout four hours’ baking. When cold, the top of the cake with a plain icing. Pound Cake—One 1b. sugar, 1 Ib. but- ter, 1 1b. flour, 1-2 lemon, juice and grated rind. Beat the buiter to a cream and stir the flour into it. Beat tozether the volks and sugar until ver: light, then mix them with the buttsr and flour. Add lemon, and lastly the whites of eggs beaten stiff. Have ready loaf tins lined with well greased paper. Bake about 30 minutes in a moderately quick oven. Walnut Macaroons—One cup of su- gar, the white of one egg, and one cup of walnut meats chopped fine. Beat egg to froth and stir in sugar. Drop and bake on buttered paper in a very moderate oven until firm and light brown. Salted Aimonds—Choose the paper- i shelled almonds if possible. Remove the shells, put in a bowl, and pour boiling water over them, letting them stand for ten or fifteen minutes. The kins will then slip off easily. After skinning them, dry thoroughly, and over ach cup of almonds pour one tablespoon of olive oil (or, if preferred, butter may be used). Stir thoroughly and let stand about an hour, being sure that each nut receives its coating of oil. Then add about one heaping fea- spoon of salt, turning them over that the salt may touch all sides. Place them in a moderately hot oven, shak- ing occasionally, and turning the pan so that all sides may brown alike. When golden brown remove them from the oven. Molasses Candy—Mix and boil to- gether. for about 25 minutes or until it hardens when a little is dropped into cold water, 1 cup of New Orleans mo- lasses, 1 tablespoon vinegar, 1 cup of brown sugar and 1 ounce of melted butter. Add 1 level teaspoon of baking soda and stir only just enough to mix. Pour immediately into shallow, well- greased pans. and set away until hard. Or, if you like, you can pull it; dip- ping the hands in melted butter. This recipe also makes very nice peanut candy. Glace Fruit--Boil without stirring three cups of granulated sugar, one cup of water, 1-4 teaspoon of cream of tartar. When it hardens in water, flavor. With toothpicks dip into this grapes, quartered oranges, pieces of pineapple, cherries and nut meats. Drop on oiled paper. Stuffed Dates—This amount is enough for 1-2 pound of dates, which should be stoned. Then fill with the following cream: Put 1 1-2 cups of powdered sugar and 3-4 cup of sweet milk in a saucepan over a slow fire. Add to this 1-2 teaspoon of butter and boll for ten minutes. Try a lit- |tlainwlmlndlfltwflllphlm take off the stove and add a n of vanilla or other flavoring. t until it begins to stiffen and then pour on moulding board and knead untl it is creamy. HOLLY. DINNER TIONS. Dear Editor and Sicial Sisters: 1 guess we all feel anxious to have a jolly Christmas and so 1 am going to wive a few suggestions for the Christ- mas dinner, which I hope may be help- ful. % A holly ~decorated table napkin placed before each plate and holly sprays strewn here and there make a pretty appearance to the table. The leaves may he brightened by rubbing olive oil into them. Candles placed on the Christmas cake makes the best decorations. An old-fashioned fruit cake baked in a square tin, iced in a glistening white, with poinsetta decorations in red icing, put on with a pastory tube makes a pretty and appetizing cake. A Christmas dinner should be a lit- tle more elaborate than any of the other festivals of the year, and if pos- eible a little different from the pre- ceding one. Although goose is mnot as pepular in this country as turkey, it is the proper thing for a Christmas dinner. and since we had turkey for the Thanksgiving dinner, why not have a young, tender goose for the main course here, and begin the din- ner witk the halves of grape-fruit in- stead of oysters? Their golden bowls dd a charming color note to the decorated table. For an excellent soup chop one can of corn, add a quart of water, ang let CHRISTMAS SUGGES- simmer for a few minutes, then rub throngh a_sieve. Scald five cups of milk with one onion, thinly sliced in it, then remove the onion. Melt two tablespoons of butter in a sauce- pan, add two tablespoons of flour, and then gradually the hot milk, and cook slowly for a moment or two, and add the corn, season with salt and pepper. reheat. and serve with a spoon of popcorn in each dish. For the fish course, try fillets ot flounder, or any fresh, white fish that can be easily boned and cut into ob- long pieces of the right size for ome service. Wipe each plece dry, dip them into well-seasoned flour, and fry evenly, in deep fat, until a golden brown on both siles. Have ready a cup of cream or mayonnaise salad dressing. thick and smooth, and to this add a_teaspoon of finely chopped pickles and parsley, and a few drops of onion juice, and if necessary a of lemon juice, for it should be ather tart Serve the fish on a long narrow platter, on a folder napkin, and earnish it with slices of lemon and parsler, and pass the sauce with it. Your goose should be chosen with wre. one from four to five months old is best. one a vear old should be steamed before it is baked. Singe it and remove al! pinfeathers; wash and scrub it in hot soap suds, then draw and wash again in cold water and wipe. For the filling mix together throe cups of mashed potatoes, one cup of fine stale bread crumbs. soften with one cup of milk, two tablespoons of finely minced fat pork, two small onions, one-half cup of butter, one ezg. salt, pepper. and a little sage. Fill the goose avith this, truss, sprinkle with salt, peprer, and lay several thin strips of salt pork over the breast. Place on a rack in-a dripping pan, put in a hot oven, and bake from two to three hours, according to the size of the bird. basting every half hour with the fat in the pan. Remove the pork a half hour or so before taking from ‘he oven, that the breast may be evenly browned. For a delicious apple sauce to go with the goose, quarter and core, but do not pare, some deep. red apples. Put in a saucepan. sprinkle with sugar, ndd a few whole cloves and the juice and pulp of two tart oranges, and water enough to prevent the apples from burning, and cook quickly to a mush, stirring occasionally; then rub through a sieve. Glazed sweet potatoes go nicely with goose. Wash and part medium-sized ones Cook them ten minutes in salt- ed water, ther drain and cut into halves lengthwise, and put_ them in a buttered baking dish. Make a syrup by boiling three minutes, one- half cup of sugar and four tablespoons of water, add a tablespoon of butter, and brush each piece of potato all over with this, and bake them for half an hour, basting three or four times in the meantime. A very pretty Christmas salad is made in this way: Chop as much crisp cabbage as will be needed, with one-half of a small red pepper. Mix well with French dressing and ar- range in a mound in the center of a salad dish, edge it with very crisp lettuce hearts, and mass with may- onnaise or cream dressing, and then decorate with thin strips of red and green peppers. As for the dessert, if there is to be a Christmas cake for the centerpiece, to be cut at the close of the meal, ice cream is the best to serve with it, or a_delicious old-fashioned Christmas plum pudding might take the place of the cream and cake. For this, soften one cnp of stale bread crumbs in one cup of milk. In a mixing bowl put one cup of brown sugar, two cups of raisins, seeded and chopped, two cups of currants, one cup of walnuts, one- half cup each of sliced citron, and chopped candied lemon and orange peel, and one teaspoon of each cloves. cinnamon and mace. To the crumbs add _the beaten volks of three eggs, and the last mixture with one and ‘one-fourth cups of sifted _flour. then fold in the whites of eggs beaten stiff. Turn the mixture into a well oiled mold or individual ones, and steam three and a half hours. For the sauce, mix one-half cup of butter with two of powdered sugar, then add flavoring, and beat until smooth and creamy. Just before the coffce have nuts and raisins, An easy and delicious dessert to make is a cranberry pie. Stew the fruit down thick. Line a deep, round ple plate with a rich flaky pie crust, and fill this two-thirds full with the fruit, ang cross the top with strips of the pastry, using the little pastry wheel to cut them with, and fluish the edge with one of these strips, cut very narrow. Bake in a quick oven and serve it decorated with holly. A Christmas tree is a delightful thing to have. Keep it out of sight until the evening then it will be en- joved more. Tinsel shows up fine when the candles are lighted and the tree then sparkles like silver. Moss and snow can be bought at a very small expense and moss put at the foot of the tree with snow here and there on It makes a beautiful scene. Sometimes 1t is hard to know what gifts to give a person so I will sug- gest a few. For Women: Slippers, gloves, hand- kerchiefs, sewing sets, jewelry, mani- cure sets, pedfumes, writing paper and etc. For Men: Shaving sets, fountain pens, tles, gloves, handkerchiefs, scarfs, traveling sets, writing cases, ete. For Girls: Dolls, games, books, painting boxes, sewing boxes, scarf sets, and other tovs and useful gifts. For Boys: Games, books, skates, sleds, roller skates, baseball outfits, footballs, fishing rods, and etc. A subscrition to any magazine will Mr. Gardner sat in his easy chair before the bright fire which glowed in the grate. His eyes were gazing intently on the paper which he ap- peared to be reading, but he was really listening to the prattle -of the children who, were chatting earnest- 1y _about Christmas. ‘The mother sat near the table darning stockings; and as her eyes glanced about and upon the group before her one could see that content- ment and happiness was written on her face. This room was beautiful to gaze upon for it was attractive, inviting and in good taste. The draperies and small household accessories were ar- tistically draped and arranged. The colors of the furnishings, wall-decora- tions and woodwork all’ blended well together and showed the artistic taste of the occupants. It was a homey and restful room. Couches, easy chairs and tables here and there. The pictures on the wall were pleasing to the eye and showed that the head of the house believed in spending his money not extravagantly, but to sur- round those whom he loved with fur- nishings that would provide for them ease, comfort and subjects for thought. £ “Elsie Raynor gave me an embroid- ered scarf last year and I must give her as good a gift in return this year” exclaimed Lucy. “Paugh—" replied her brother Earle, “and you don’t particularly like her either. That's just like sgirls giving where you will receive again. I should like to see myself giving any one gifts that 1 did not want to give. I would prefer to spend the money on myself. Then blue-eyed Jess, nine years of age, with her golden curls bobbing up and down cried: “Why, Why, I always thought un- til today that Christmas meant just giving presents to those whom we love and live with, but my teacher told us that the real Christmas spirit was not only to give to those we love, but to give to help others, less fortu- nate than ourselve: o said that our Heavenly Father sent the Christ child to us on Christmas eve. He was sent to help the people all over the world, and we ought to fol- low His example and at this time es- pecially we should give aid and help even if we had to make sacrifices and exclude giving gifts to those be- longing to the family circle, if we could not do both. So you see Earle and Lucy that your ideas are not right.” She wants us to report to her of some kindness or help we have given to others after vacation. I am sure 1 want to help, but I could not let Christmas pass without givin papa and mamma a present anyw: “You little saint” cried Earl and Lucy in unison. You are a dear, al- ways giving vour pennies away and forgetting what you wanted to spend them for, but wait until you are older and you will do as we do, give where it will be returned or spend it on yourself. Papa lald down his paper and said, “My dears, I trust that your home comforts, which would be luxuries to those who have scarcely enough to eat and no pleasant home and a mother’s kindly hand to care for them, will not cause you to become selfish. This Christmas time is a good chance for you to be less selfish. To give to aid others and not for a return gift. Jess' teacher's deflnition of the true Christmas spirit is the right one, and 1 want you to put it into practice. For this purpose I shall give each of you $10. ~ I shall expect you to use your judgment and spend it wisely and profitably, and also to want to give the gifts not because I wish it, THE SPIRIT OF CHRISTMAS but because you really want to help others. Mamma and I will accom- pany you if you wish anywhere; but we shall not ask questions for you, or give you suggestions, for we wish you to act and do as your feelings prompt you too.” Oh, er—ten dollars to spend to do good cried Earle and Lucy together!™ We shall have to hustle and hunt around to find people to. help. But say pa, you are not going to let Jess have so much are you? She does spend her pennies foolishly.” Here Jess put her arms around her father's neck and said, “Please papa, I will—" but papa put his ‘hand over her mouth and replied: “Of course you are to have just the same amount of money as the others. It is Christmas you know, and don’ now, or when you are oider put aside your sympathy and kindly acts for others because they are sometimes misplaced. Spend your money as vour heart prompts you too, and papa and mamma will be satisfied. These experiences are all for your good, my dear.’ Busy days followed, the spare time of each in the afternoon was spent in shopping or at least in looking at Christmas gifts or in looking about for people to aid. In the evenings, after lessons were committed each would sit apart.and think awhile, then jot down names of receivers and a list of gifts to be bought. For some reason the names and list of gifts were changed nearly every night. Time passed and vacation came and Lucy and Jess had not parted with their money. be greatly poor family. With best wishes for a Merry Christ- mas, appreciated, also, by any EASTER LILY. GREETINGS FROM CRIMSON RAM- BLER. Dear Corner Friends: After having a leave of absence I am again back on duty. First of all 1 h to thank the Editor for the yellow paper that came duly to hand. It was indeed quite a surprise. Dottie: You are very excusable, but missed your smiling face very much. Sunshine No. Yes indeed, we had quite a laugh. How did you enjoy the latest stunts. Some cute members in Club No. 2, don't you think? Call some time when you are out riding, and bring Scottie with you. Si's Wife Mandy: Don't you you are too hard on poor Si? Just think, never again. It will be nice for him the day he is twenty-one! I am thinking on that day he will take his week’s pay and don't be surprised if he stays out all night and paints the town red. He won’t be run by you, then, T am thinking. It could not have been buffalo hair that was on his coat, he must have joined some secret or- der. and those you tock for buffalo hairs must have come from the goat he had to ride; but I don't blame him in the least if he don’t tell you all the particulars. Pollyanna: How did you reach home with your auto full of plants. Hope you had no mishaps. How are they progressing? Merry Widow: You did not tell me just where you live. Are you on the line of the trolley? Plain Nancy: Your letter at hand; will answer it soon. Lucy Acorn: Yours, too, will be an- swered shortly; thanks for pretty card. Rural Delivery: No thank you, I am not on the sick list, only a little lazy and negiigent. Mayfayre! Mayfayre! What is the matter? The last time we met you seemed to be in the best of spirits. Hope you continue so: also your chum. CRIMSON RAMELER. think At first like his sisters, Barle could not decide upon who to bestow his gifts, but a few days before school closed he heard that two of the stu- dents were to remain during vacation because it cost so much to go home. He could not decide for a few days if that was the helpfulness his father meant, but he thought, if I was in a like position I should hope some one would be able to enable me to pass the Christmas holidays at home, so he bought two tickets and forwarded them to the recipients enclosed in an envelope with a card bearing . their name and a merry Christmas from one of Santa Claus assistants. $ Christmas was near at hand and Lucy at last decided that she would show the Christmas irit if she re- membered those who had been good to her including her nts. Instead of the usual home-made gift of love fashioned by her hands, she bought a salad bowl for mamma and a book for papa. Then she thought of the nurse who had cared for her when she was sick with the fever and bought her a pretty serviceable house-dress. She also recalled to her mind one of her classmates, who, when she was con- valescing, came and read to her each day because she could not affora to buy fruit and flowers like the other girls; for her she bought some fancy crepe for an evening dress with lace and buttons for trimming. She bought six pair of mittens for the newsboys about the city with the remaining ninety cents. (She had been tempted at first to purchase gifts for her friends instead of which with her where there would be no return ex- cept the gifts for her parents, but she knew he would consider the mittens a helpful gift anyway. Jess would walk the streets with papa, mamma and others and when- ever she saw a tired looking person or a poorly clad child she would put her hand in her muff for her pocketbook and withdraw it because she wished to think before she gave her money away, and before she could think she had seen others that she wished to help until she was so unsettled in her mind_that she did not know what to do. She would often turn her sweet eyes up to her companion’s face and say, “Oh dear, mamma, what a lot of people there are for one to help to take away faces.” The day. before Christmas she and papa were walking along the street. It was snowing and t¥e air was sharp and cold. They heard the sound of music and as they turned the corner they saw a boy turning a hand-organ. and by his side stood a blind man holding out his hat for the passers-by to drop in some money. A card was slipped under the band that read: “Help a poor blind beggar who wishes to get food for the wife and children.” “That man will catch his death,” exclaimed Jess, and before one could speak Jess thrust the contents of a box which she carried, into her papa’s pocket and then took hold of the man’'s hat. This made the man an- gry and he would not withdraw his grasp on it but she guided his hand and he turned the pennles into the box. “You poor man,” she said. “Put your hat on your head and keep it there. There, there, don’t be afraid, no one shall take any .of your money.” She then pushed her $10 bill into his hand and said: “Put this into your pocket and give it to your wife, tell her Santa Claus's daughter sent it to ker to get what she needs and she must not forget to get a bit of candy for the children. Merry Christmas, you poor dear man.” As her papa led her away she could hear the man’s “Bless you my dear.” Mr. Gardner at first could not speak and then would not. He reiterated to himself the old man's words as she prattled on. “Poor old man, why he shivered with the cold. He will freeze if he stands there. Oh dear, ¥ wish he would go home. “Don’t worry, pet, the tired look from their Papa replied, told the boy to take him home.” “Oh, I am glad you did, and I am also glad I waited to help those wh others forgot or else did not se “What a pity there is not money enough to go around.” “Or more people with the Christ- mas spirit in their hearts responded papa,” to himself. He drew her attention to the win- dows and on reaching home, he sought Lucy and Earle and told them to withold any adverse opinion they might have regarding the disposal of their sister's money. Vhen Jess described the ecene so vivilly they felt and believed as pa- pa did, that a gift given as that was from the heart could not be wasted, and as she grew older she would un- derstand better how to help others, 1 I but never would a gift be given more earnestly and sincerely. They also felt that little Jess had shown a truer Christmas spirit than the others and that in the years to come her sweet sympathy for others would prove that “a friend in need is a friend indeed. Among Mr. and Mrs. Gardners Christmas gifts there were none so highly prized as the card bearing these few words: “Merrie Xmas. Little Jess gives her best love to papa and mamma. DIANA. A CHAT FROM BLANCHE. Dear Corner Sister: made some holes in the pure snow carpet when I spread the rugs out sweeping them on both sides, giving them a good snow bath. Rugs will last much longer if laid on the ground and swept. as shaking breaks the threads, especially the drawn in ones. The Corner has so many helpful letters for the coming holidays that we can truly be classed as busy bod- jes, if the suggestions are well fol- lowed. As soon as cold weather comes my hands look as if I had been making mud pies, and a fortune teller could predict any kind of a future and read my past life like an open book. Of the different kinds of séap have tried Sydmore’s agrees the best, In the place of soap, I take a handful of oat- meal and simmer two hours in a quart or more of water, strain into a jar and add half a cup of vinegar, using some of this in warm water. Poinsettia: Think you wrote one time of having the same trouble. Will answer your welcome card soon. Must close. Hollday greetings to all. A CHRISTMAS DINNER. Deax. Editor and Members of the So- cial Corner: Here is a menu suitable for Christmas: Breakfast: DBreakfast cakes—any kind—maple syrup, tomato sauce, breaded pork chops, Saratoga chips, oranges. Dinner: Clam soup, roast pig, lob- ster salad, apple sauce, green peas, canned corn, sweet Rotatoes, celery, mashed potatoes, currant or pulm jelly, pickles, plum pudding, fruit cake, fruits in season, raisins, nuts. Supper: Cold roast pork, _escal- loved oysters, raspberry jam, Vienna 5 e vl R o S N S mother’s help she made gifts for them). She felt that she had complied with her father's terms in giving oo S . B ol SRS AT TIE A 2 B S l tpon the other portion. Let them rise about an hour; then baks to a light brown. English Breakfast Cake: One egg, one tablespoon of butter, one and one- half cups of milk, one and one-half cups of meal, one-half cup of flour, one tablespoon of sugar, a little salt. two teaspoons of cream tartar, and one of soda. Bake quickly and it will be as light and tender as sponge cake. Biscuit: Take a quart of sifted flour; add a teaspoon of sait, one tea- spoon of scda, and two of cream tar- tar. Mix it evenly with the flour. If baking powder is used instead, add three even teaspoons of that, and mix in the same manner. Afterwards add a cup of butter, not melted, but brok- en up into small pieces. Chop the butter into the flour with a chopping knife, mixing it until it looks yellow, like meal. Keep it cool, so that the butter will not melt; if it ciings in solld lumps it will make the biscuit heavy. Mix it with.a scant pint of sweet milk. Roll out, and bake in a quick oven. place of milk, but milk-is best. This is also nice for strawberry, raspberry. or orange short#:ke. Another good recipe for biscuit, where cream is plenty. is to use a quart of pure, sweet cream for mixing and shortening the above, instead of the butter and milk. Escalloped Oysters: One quart of ovsters with every particle of sand and shell removed. Drain off the lquor, strain it, and add enough_ hot water to make a full half pint. Pre- pare a heaping half pint of crack- er crumbs. with sufficlent salt and pepper added to season. Mix haif a cup of melted butter evenly with the seasoned cracker crumbs. Butter a deep dish ard put in a layer of crumbs and moisten them with a few spoonfuls of the liquid, then cover these with a layer of oysters. repeating alternately the layers in this manner until all are used, and having a layer of cracker crumbs on the top. Bake from three- quarters of an hour to an hour, or until it is nicely browned. It may be necessary to add a few small pieces of butter on the top if the crumbs do not seem sufficiently rich. A little hot water may also be added with a spoon if it seems too dry. Lobster Salad: Take four eggs, one tablespoon cf sugar. two of butter, one of salt, two of vinegar, one of mus- tard. Cook in a bowl set in a kettle of water, stirring until it thickens. When cold add cream enough to make as thin as boiled custard. Add salt and red pepper to the chopped lobster, als> chopped celery and lettuce. Set on iee until time for serving. Raisin Pi Boil one pound raisins an hour, covered with water. Add the juice of ome large lemon or two small ones, one cup of sugar, and two tablespocns of flour. This will make three ples. Cocoanut Pie: Three eggs well beat- en, a half cup of sugar, a half cup of grated cocoanut. Bake without upper crust, the same as custard pie. Fruit Cake: One and a half cups ot butter, three cups of sugar, four and two-thirds cups of flour, milk. six eggs, two teaspoons of cream Water may be used in | of one cup of Tostop and loss of hair . Shampoo with hot water, rabbing thoroughly into the scalp the rich, creamy lather of Resinol Soap 30 as to soften and stimulate the scalp, to remove the dead skin and cells, and to work the soothing, healing Resinol balsams well into the roots of the hair. Rinse in gradually cooler water, the final water being cold. Dry the hair thoroughly, without artificial heat. This simple, agreeable method almost always s;t’(éps dandruff and scalp itching, and keeps the hair live, thick and lustrous. Resinol Soap leaves no stckiness or uopleas- ant odor in the hair. Used regularly for the | toilet, it clears and freshens the complezion . Sold wherever toilet goods ae carried. For free sample, write to Dept. S-P, Ly:.-'-d.md-ar. Md off, put it in a jar of water, renewing water as fast as it evaporates. I_know one family that contrived A Butterfly Tree that was very showy and pretty both by day and evening; the dark green of the tree made a splendid background for the butterflies that were perched on the limbs with only a few of the brightest Christmaa tree ornaments, to give it a light ef- fect. The butterflles were made in different sizes out of crepe paper, gold and silver paper, spangles, colored gauzes, and odd scraps of silk and velvet. Some looked just ready to fly, while others were resting. All smali packages of gifts were fastened to the branches with ribbons tied in butterfly bows, the whole making a very pretty tree. A Snow Tree is very dainty. No lcolor is used, for the branches are laden with soft fluffy cotton batting thrown on to look like snow. Long strands of siiver tinsel are caught from branch to branch, and a few pure ‘white candles are used. If you can get glass drops to re- semble icicles the tree is more beau- tiful. Presents should be hung on the tree by pure white ribbon. Gold and white “also make a good combination, and you can use gay ornaments with the snow-covered effect. If Christmas ornaments are scarce, or you do not care to go to the ex- pense of buying, set the children to making colored paper rings, chains and popcorn strings and stars of pasteboard that may be gilded or sil- ered with gold or silver enamel. In this way you get a tree decorated for almost nothing, and the children have the fun of making the ornaments. Another Tree was trimmed with tartar, one of soda, one teaspoon of | nothing but tinsel and tinsel orna- nutmeg. two of cinnamon, and one|ments, brilliant things that caught each of cloves and allspice. Two | every bit of light so well that candles pounds of chopped raisins, two pounds of currants. and one-fourth pound of citron. This makes two loaves. Graham Bread: For two loaves, or two dozzen muffins, one pint of water or milk. a_half pint of wheat flour and a pint and a half of Graham flour, half a cup of veast, and the same of sugar or molasses, one teaspoon of salt. Mix thoroughly and let it rise an hour. It will require baking an hour. Rhubarb Pi Peel the stalks, and cut into thin slices: fill the pies, alternating with layers of sugar A cup of sugar will be and rhubarb. required for cne pie. as rhubarb is very tart. A few raisins will greatly improve the flavor. before putting on the upper a little, and press the two together, to prevent the syrup from boiling out. Also cut a large opening in the upper | crust, for the same reason. Grinnel Cake: One and cups of sugar, two and one-half cups of flour, one cup of sweet milk, one- half cup of butter, two eggs, one tea spoon of soda, and two of cream cf tartar. Beat the eggs and sugar, add ing the milk and flour afterwards. Di- vide this mixture, half and half. Flavor the light part to suit the taste, with the other part one cup of raisins. and one full teaspoon of cloves, mace of nutmeg and cinnamon. Bake separately in the same sized tins, frost rhubarb Dust a little of the flour over over the upper lavers crust. Turn the upper crust under the edge one-half chopped were dispensed with, the tree sparkled with ropes of tinsel, silver balls, and silver ornaments, and over the entire tree was scattered lavishly quantities of silver dust. I have in mind several more ideas, but fear my letter is getting too long. 1 wish the Editor and Sisters all a Merry Christmas and a Happy New ear. BECCY. HOW TO PREPARE CHRISTMAS DINNER. Dear Editor and Social Corner Sis- ts voung housewife who may prepare her own Christmas the to dinner: Roast Turkey or Chicken—Remove pinfeathers, singe, take out tendoms, draw skin back from neck: cut off neck quite close to body; cut out ofi make an incision between the running from the breast down, through this opening draw the If care is taken, all of the organs can be removed at and entrails. internal once by separating the membrane en- closing the organs from the body. Draw windpipe_and crop through the neck opening. Never make an incision in the breast. Wash both outside and inside of bird in several waters. I use a cloth for the inside, to remove all clots of blood, and also pour hot water over and through it. Then wipe dry, bith loaves, and place the light color-'drain, stuff, sew up opening, truss, ed loaf on the dark one while the | sprinkle with salt and pepper. Lay a frosting is soft. This will make a|clise of bacon or salt pork on breast. very nice cake. legs and wings. Dredge bird with 7 B flour before putting on pork. Place u:‘:;;fag'e to Toast whole, © Gat off |on rack in dripping pan. Cook fifteen the toes, leaving the skin long to|minutes in a very hot oven. Then wrap around the ends of the legs, and put it in cold water. Make a stuffing of five or six powdered crackers, one summer tablespoon of sage, two of savory, one chopped onion, half a pint of cream, two eggs. pepper and salt. Mix these together, and stew about fifteen minutes. the water, fill it with the stuffing. and sew it up. for the gravy with a pint of water and a tablespoon of salt. When it begins to roast, flour it well and baste it with the drippings. Bake three hours. Vienna Rolls. Two cups scalded milk, one yeast cake dissolved in one- half cup lukewarm water, melted shortening, one teaspoon salt, two tablespoons sugar and one egg. When the milk is lukewarm add dis- solved veast cake and three cups of beat the mixture between five flour; and ten minutes until smooth and light; cover, set aside in a temper- ature of S4 degrees. When light and puffy add the egg well beaten, melt- ed. <hortening, salt and sugar cups of flour. board using the remainder of as needed. Knead for fifteen or twen- ty minutes or until the dough ceases to stick and_is smooth and elastic to the touch. Cover and set aside until double in bulk. Christmas Bread: Dough _enough for one loaf, cup sugar, one-half cup lard, one cup raisins, seeded, one-half cup currants, one egg., one teaspoon mixed spices, one-quarter teaspoon of | currants, one egg, one teaspoon.mixed | spiceg, one--fourth teaspoon soda. Beat | the sugar. spices and soda int® the lard. Fold this mixture into the dough. beat again slightlv 4 put Intn the dough: fold In the raisins and currants slightlv flavored. Bake in two loave: in_a moderate oven. 1 hope this Christmas menu and few recipes will ald some of the Sisters in preparing for Chrl::lma.s. Best wishes to X MOUNTAIN LAUREL. HOW TO TRIM CHRISTMAS TREES Dear Editor and Social Corner Sis- ters: As Christmas is drawing nigh. though I would send in a few ways to decorate the home tree. If you wish to keep vour tree fresh looking and the needles from dropping Take the pig from Boil the liver and heart with five peppercorns, and chop fine Put the pig to roast from five to six cups of flour, one-quarter cut and work in slowly the other two or three Turn 2nto moulding flour dredge pan with flour, reduce heat. and baste every little while until it is tender. Turn over so each eide will brown alike. Probably fifteen minutes to the pound. Dressing—Two cups soft bread crumbs, one-fourth cup melted butter, one tablespoon poultry seasoning, few drops of onion juice, salt, pepper, one teaspoon parsley. If a moist stuffing is desired, add hot water till of the right consistency. If for a turkey, you will need to double the amount at least. English Roast Turkey Stuffing— Melt two tablespoons butter, add one tablespoon chopped onion, three cups soft bread crumbs, chopped liver and heart, one teaspoon salt, ome-fourth teaspoon pepper, one tablespoon chop- ped pickles, pouitry seasoning to taste. Chestnut Stuffing—Place three cups of fresh bread crumbs in the oven and when slightly crisped remove and mix with one-half cup melted butter. To this add one cup of blanched chestnuts (which have previously been cooked until tender in boiling water, drained and passed thhrough a potato ricer), the juice of half a lemon (or orange juice), one bay leaf, a little red pep- per, a pinch of thyme and salt to taste. Mix all together very lightly h a large fork, moistening with hot milk or stock if a moist dressing is de- sired, and fill the turkey, but do not pack tightly, as that makes the stuff- ing soggzy. Oyster Stuffing—Parboil one pint of oysters and dip in one-fourth cup of | melted butter, add two cups of cracker | crumbs. one tablespoon chopped onion, }one tablespoon sait, scant teaspoon pepper, one tablespoon chopped celery, cup boiling water or hot | one-thira milk. Brown or Giblet Gravy—Pour off alt liquid in the pan in which the turkey has been roasted. From the Ugaid skim off six iablespoons of fat and return to roasting pan. Place on top of stove, add six tablespoons flour and stir until well blended: then cook, stirring occasionally, until well brown- ed. Pour on gradually while stirring three cups of stock, oring to the boil- ing point and let boil five minutes, season with salt and strain. To obtain the stock, cover giblets, neck and tips of wings with five cups of cold water. bring slowly to the boiling point and let simmer until reduced to three cups. It a giblet gravy is desired, the gib- lets are finely chopped and added to (Continued on Page Nineteen)