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the menu should 'show discrimina- tion instead of superabundance. The characteristic of ancient” cookery was profusionyof VmodernLis deli-_ may and refinement; The capacity. {if human digestion is limited and fictions on feast days. Certain traditions must "be ob- served in considering our Christ» mas menu. (We ‘desire the generalâ€" ly accepted goose .or turkey and the historic"pium pudding; These age our foundation: stones. The foui value of these two, with their ac cessories, is high, consequently-we center the ‘nourishment on these two courses, adding to them others- multiply our dietetic sins suffici- ently to impair health. With this end in view the following menu has been arranged: Clear Soup Pickled Peaches Green Goose, Roasted . Potato Stuffing of Jellied Apples and Toast Fingers Salted Peanuts Garnish Celery Tips Spiced Gravy Steamed Scht Potatoes Turnips a la Creme Celeryâ€"and-Orange Salad Upâ€"to-date Plum Pudding Foaming Sauce Priscilla’s Pumpkin Pie Kris Kringle Cakes Have the soup clear and delicate _ 1y flavored, floating a thin’slice of lemon. In serving a holiday din- ner, the soup should merely refresh and stimulate the appetite and not render it indifferent to the courses that follow. 'In this menu, the soup Ina be omitted, as also the salad, witi an abundance of good cheer remaining. As arranged, the dim t may be modified to lessen the laâ€" bor of serving. Arrange the des- sert on the sideboard or side table, with the exception of the pudding, which should be served piping hot on heated plates, accompaaied by the sauce in a separate dish. Cof- fee is preferably served at the close of the meal, but ma accnnpany it when desired. Ta en clear, it aids digestion, and cream and su- gar should be omitted when such a ountiful dinner is partaken of, even if indulged in on other oe:a- more time and attention than that of a turkey, the oily skin needingr a good scrubbing. Rinse outside and in. The goose should be con- siderably less than a year old, a “green” goose, four months old be- ing the choicest, and it should be .Well fatted. A dryâ€"plucked fowl is preferable, but if it is scalded, remember it takes much longer for the water to penetrate to the roots of the fea- thers of a goose ‘than those of a. chicken. Draw and truss the goose the same as a turkey, remembering to remove the tough leg-tendons.l Cut through the skin very gingerly about 2 inches below the leg joint bend the leg at the out against the table and break the bone; then withdraw the tendons. If cut, they cannot be removed. One of the most toothsome goose stuffings is made of potatoes and: parboiled onions cooked together! until tender, mashed and seasoned highly with pepper, salt, butter; and sage; The latter, and the on- ion, may be omitted, or the inside of the goose may be rubbed with! a cut onion. Another dressing is] made of chopped tart apples (peel-l ed and cored), bread crumbs and! boiled onions. But a more up-toâ€"I date method is to serve the cooked apples as a garnish or in a careful- ly prepared sauce. Apples in some form are the invariable accompani- ions. The dressing of a goose requires 3.? __ ‘ "““"“> 3â€" 7551'"- -‘J-w’s‘5:=+:r-i- my; . . .. .. .s “a... ...,.,...._..,m,.v,.'. ‘_ k «u »â€" a.: - ‘ ‘ ‘ « ‘ ‘ ~ ma \:.2‘.:~.~â€" .J, A ‘->â€" im‘r“ ~.\-_\’A-\,- . 41. ~’; 0 we’m not afforded any special dispel of esthetic‘ value which will not/ or is to be served in courses, but! Inilla, beating them in with an egg six-am» .11. u. ._’ ....'. ‘ ; ,On Christmas day, of all-days, should-be killed at least two days - before beingâ€"roasted... Garnish the goose with tips of choice celery, al- ternating with jellied._apples. . These latter will be found delici ous; Pare and core_whole apples, large and firm ones being prefer able. Fill theholes with red cur- rent jelly, sprinkle all over with lemon juice and dust with granu- lated sugar. ,Place a little water in the pan around the apples, and bake them until candied but not broken. Preserved ginger may be used instead of the jelly. Spiced Gravyâ€"Try this novelty in making gravy, and it will be found‘appetizing. _Boil the giblets in three pints water an hour with a few cloves and allspice, one table- spoon grated lemon peel, one-half onion, chopped, one red pepper and one-half teaspoon salt. When the giblets are tender, remove them, mince, season with a dash of pop- per and a saltspoon of salt, keep- ing them hot in the gravy boats. To the gravy add one tablespoon butter and two tablespoons hot browned flour, stirring until smooth. Strain and 'add one4half glass hot water or wine if too thick. Let simmer a few minutes and pour in the gravy boats. Steamed Sweet Potatoesâ€"These are better than boiled. Pare, " steam until tender, put a pinch of Black Coffee! butter on each and set in the oven to dry and brown a trifle. ‘ Turnips a la Cremeâ€"Cut peeled turnips into half-inch dice, boil in salted water until tender, drain; to each quart of turnips add one tablespoon sugar, 8. little salt, and lastly three tablespoons cream inâ€" to which abeaten egg is stirred. Serve very hot. Celery and Orange Saladâ€"Crisp the white stalks of celery in ice water, to which lemon slices have been added. Wipe the stalks dry, cut in tiny pieces and dress with French dressing. Add this just be- fore it is to be served. Turn into a serving dish'and garnish with slices of sour orange,. cut length- wise of the orange, then in halves lengthwise. Wafers should accom- pany it. THE CHRISTMAS PUDDING. And now comes the plum pud- ding without which, and belly and mistletoe, Christmas hardly seems real. Only once a year can the genuine Christmas pudding, deck- ed with holly and wreathed With flames, make its picturesque enâ€" trance to the festive board. So many rich, indigestible concoctions have been served under this head, with their train of horrors next day, that it is with both pride and pleasure we present the following by Mrs. Kretschmar: Three-fourths cup New Orleans molasses, one cup brown sugar, one cup finely chop- ped suet from the region of the kidneys, three cups bread crumbs, two cups flour, one cup sweet milk, one cup mixed raisins, Citron and currants, chopped, one teaspoon soda. Sift the sugar into the mo- lasses and add the milk and suet. 1 Mix the soda evenly through the flour and add the fruit to it, toss- ing it about to insure its being coated. Then put into the wet mix- . ture, adding last of all the bread crumbs. Boil or steam in molds three hours. Cook beforehand and re-heat. ‘ No demon of dyspepsia lurks in its luscious depths, and partakers will rise up and call you blessed Serve with foaming sauce, or any other preferred. Foaming sauce is made thus: Two-thirds cup fine white sugar creamed with oneâ€"third cup butter; to this add three table- spoons thick cream, the white of one egg, and one-half teaspoon va- beater. Set the bowl of sauce in a .orite date for f ‘ a vessel of hot water, and use the egg ment 0 was”. goofie' beater steadily until the mass be- HOW TO ROAST- comes light and smooth. Serve im- Roast on a, rack in the dripping!mediately. should be a foam1 pans_ Lay Slices of fat pork over; throughout, with no settling on the the goose, as it aids in drawing out; bottom. If it IS allowedto standl the excess of oil. After three-quar- or too much cooked, 1t will not be ters of an hour, remove the pork, Perf60t10n_- . draw all oil from the pan,’and re- . Ilksel'vmfo" the puddmg ClCCOl'il’C-O ‘turn goose to the oven, well dredged E 1’“ “nth Springs 0f hOHY- Pour a with lilour seasoned with salt and? tablefipomlhll 0f bral'lfl." around the pepper. After the flour has brown- 2 13330 ill-St bofm'c Sewmg 311d] .1191“?- ed, begin basting, and continue this i\0 9119 need 501111310 tO‘HSL: "1113, 01‘ evel-V 1ninuteg. L‘Ol'nlel‘ly “r35: 311001101. evaporates 1U tLlC llfllllC. the bustom to add some water tolAnf'thcr way," 15 '90 dlD Squares of the pan, but good authorities omit:10M Sllgm“ my brandy 11ml DILECO' it, and do not begin to haste until I around the (.ISll, then set it enrol l the fat has been drawn off. Cook!and carry the (“Sh ‘40 $310 liable _, . 1 -'- ...‘ ‘. .., until the Jomts separate 651,511.37, from! while it is Wiemhcd h! WClLCl flames. 1% to 3 hours. An eight-pmde Prismlla’s Pumpkin Pic.â€"â€"To. one goose requires about two hours. In-l pint cooked pumpkin add one egg, sufficienth cooked, a goose is very jg one gill molasses. butter $120 of an indigestible and unpalatable. ltf 052g. one gill milk, one scant tea- ... A.“ ....._,_.x;.._..n.- . spoon salt, one teaspoon ginger, ACHRISTMAS DON’TS.‘ one-half teaspoon.» cinnamon, Olle‘, Donft leave the cost mark on pre- quarter teaspoon of nutmeg. This gents. ‘ make? 0P8.Pie- Bake 40 minutes- Don’t let money dominate your While it IS well to have a goodly Christmas giving_ SPPPIY 0f frUit Cflke and Other va‘ Don’t let Christmas giving de- rieties prepared in advance for the teriomte into a trade. holidays, for the Christmas dinner, Don’t embarrass yourself by giw especially if there are children, it {us more than .you can afford, is far better to serve small, fancy cakes simply made, and lacking richness. They may be made very attractive by the 'various shapes and by the icing, which Can be ela- borated with citron, nuts, red can- dies or candied cherries, if desired. Mrs. Rorer gives the' following, which can be made at slight ex- pense,,,and which invariably pleasâ€" es the little folk: “Beat one cup butter to a cream and add, gradually, one and one- half cups sugar with the yolks of two eggs. Beat until very light Sift two and one-half cups flour with two teaspoons baking powder. Beat the whites of the two eggs to a stiff froth, add one-quarter pint of water and half the flour to the first mixture and beat thoroughly. Don’t try to pay debts or return obligations in your Christmas giv- ing. . Don’t give trashy things. Many an attic could tell strange stories about Christmas presents. Don’t make presents which your friends will not know what to do with, and which would merely en- cumber the home. Don’t give because others expect you to. Give because you love to. If you cannot send your heart with the gift, keep the gift. Don’t give too bulky articles to people who live in small quarters, unless you know that they need the particular things you send them. Don’t wait until the last minute to buy your presents, and then, for . lack of time to make proper selec- Add one-quarter pint water, the tions, give what, your better judg- egg whites and the flour. When ment condemns, SlTlOOfih and. light, turn into t'WO Don’t decide to abstain from giv- shallow buttered baking pans. Bake ing just because you cannot afford “1 ‘1 qumk oven for . expensive presents. The thoughtâ€" Tum out Carefuny and _Cut Into fulness ’of your gift, the interest fancy Shapes, stars. diamonds: you take in those to whom you give, Squares: 8130- are the principal things. The in- DECORATIONS. ltrinsic value of your gift counts The dinner table itself should veg” ligtlel th- b h proclaim the season by its artistic on gwe mgs eca‘use t ey and seasonable decoration. Each are cheap and “1sz a’ blg. Show hostess may exercise her ingenuity ff” the money‘ S .a' rule 1t 13 a’ in using the materials at hand dangerous thnig to pmk up .a' lot Of whether they be holly and mistletoe, all sort? 0f thmgs at bargam sales laurel or other greens. Do not fol Chflstma‘s presents‘ If yfm do’ crowd the table’_ and arrange the there is always the temptation to 11.0 mm f - - make inappropriate gifts. Besides as {gar arsnepdssicbllgkiggazgjnizfvmg there IS usually some defect in bar- In the menu su esmd nothin gain articles, or they are_out of complicated, expengfie or out 0% style, out of date, or there is some season is chosen. Cheese, nuts, ex~ other ’Iea‘son Why they are sold “'3' cept in small'quantities, and a pro- der pnce' fusion of rich dishes omitted intentionally. 15 minutes ‘ ‘1‘ have been FAMOUS CHRISTMAS-TREES. *_;-__. _ â€"â€" The biggest private Christmas- FREE DINNER FOR BEGGARS tree ever seen in England was one which the Duke of Norfolk had out For nearly 800 years now Nancy, f .h. in France, has sent out its ofiicialsl mm 15 Own estate and conveyed’ . Ch: t t-d -t - . I - gwith much trouble, to Arundel Cas- m us mas 1 8"“ h msmuotlons It stood 70 feet high, weighed t b ' b k fift -f ide- 0 rmg ac y our beggars to nearly four tons, and bore on its branches presents to the value of a sumptuous feast. For the dining- hall an enormous barrel is s ec'- , . . any built, as being 'emblemalzicgl; $20,200. I'lhe'Christmas-tree which of the town’s dependence upon the? Quee.“ thorm ga‘fe Soon after her vine, and in this the mayor bids the { rummage .tohthe Pnpce consort ‘3’“ beggars welcome, and invites them' 40 feet mg ’ and Its crop 0f 31f“ to partake. of thebanquet All the was valued at something like $45,- expenses are paid by the town. 000' 'I" To th s h h b CHRISTMAS D.» Y IN MARCH. . M W 0 may . ave ecome tired of the oldâ€"fashioned games During the earliest times the fay- usual at Christmas, the following Christmas was In may be found suitable: Hunt up a :January. It was held in England lot of poor people that have not got m that month at the time‘of the any Christmas dinner, and go and coming of the Anglo-Saxon conquer- give them one. N.B.â€"â€"This game ors. March has also had its Christ- may be played by persons. --â€"â€"â€"-â€"~>I4 w SENTA CLAU. " Al’ill'liVAl any number of l [around the ’guilty start, they rested on some e+++++++++++++++++++++ cumsrmss i ' + mu++++++++++++++++a Although no day is looked for- ward to with such joy and happiness as Christmas, few of us know any- thing more about the day than that we keep it in memory of the birth. of Christ, and have a Christmas tree, or hang up our stockings, for“ the exchange of gifts ’which good, old, jolly Santa Claus, or Saint Nick, of course, brings along with him from his snowy home at the North Pole. v Consequently it won’t do us any harm to know a little of the history of the day. The institution of Christmas, Krismas, Christ Mass, or as it is spelled in Old English, Christe- Masse, can be authenticated as far back as the time of Emperor Com- modus in 180-192. In the reign of Diocletian, 284-305, while the ruler was keeping his court at Nicomedia, he learned that a multitude of Christians was assembled in the city to celebrate the birthday of Jesus. The Churches were filled, he ordered the doors barred and then set fire to the buildings and every worshiper perished in the flames. There was no special uniformity in the day set aside for the cele- bration of the Nativity among the early Christians, some put it in' May, others in April, and still others in January, but finally De- cember 25th was established arbi- trarily, ’though, as a matter of fact, Christ was probably not born at that season of the year in Judea. The fact that had most to do with fixing the celebration on December 25th, was that almost all heathen nations regarded the Winter Sol- stice (the time of the year when the sun is at its greatest declination), as the beginning of renewed life and activity of the powers of nature, and of their gods, who originally were merely symbolical of these na- ture powers. On this account the Celts and .Germans, from oldest times celebrated the Season with great festivities, holding their Yule- feast in commemoration of the re- turn of the fiery sun-wheel, Many of the customs and feasts of these old German and Roman hea- then passed into Christianity, puri- fied and adapted by the Church for the celebration of the Nativity. Manger-songs and Christmas carols sprang up. Later the Christâ€"trees, or Christmas trees, adorned with lights and gifts; the custom of givâ€" ing and receiving gifts; special meats and dishes, such as Christ- mas cakes, puddings, ctc., came in- to vogue. By the Episcopal and Roman Ca~ tholic Church, and by the Lutheran Church, Christmas is celebrated by special services, and gradually the Protestant Churches are beginning tL look upon it as a. church day, and not altogether as a social holiday as they once did. At one time the celebration last- ed until Candlemas, but because of the increasing realization that it is in commemoration of the birth of the Christ Child, it has become more and more the children’s day, one continuous round of shrieking happiness from first break of day until the tired little heads snuggle down into the pillows to dream of what Santa Claus brought them. Let’s first gather at the church to offer up the thanks that should so gladly pour from full hearts, and then the whole day will be so much more satisfying. Perhaps this brief sketch may not! add to your pleasure in keeping Christmas, but it has been a satis« faction to tell it. And now to din~ ner, for after all that’s what we look forward to, next to the tree. +++++++++4 'â€"â€"â€"‘>X4'â€"_â€"“. ALAS! TOO LATE. It was Christmas Eve. Staring at the dying embers of the fire was a beautiful woman. Her face was worried, and she clasped and unclasped her hands in nervous I excitement. “Christmas Eve,” she murmured, "and no money to buy baby a Christmas gift!” Mechanically her eyes wandered room until, with a thing standing on the mantelpiece It was baby’s money-box. ; “If I only dared,” she thought, “but what would John say 2” For a. few moments she stood de- bating the awful question in her Imi‘nd, and then reached the box. ; .Iolm need never know,” she {said i’ith trembling hands she [broke tin-en the box and emptied on gtho table a collection of buttons, Znailc. and so on. John had been there first