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fi'fieéQGfiGQfitfiéQQQQ‘feq‘fii dripping in a saucepan. add onion f WITH [mun mun :56€€<(€€€Q(<€‘(€69§999959 (Level measurements are used in all these recipes). At this season of the year when holiday dinners follow each other in rapid succession it behooves the housewife of small means to give .no little thought to planning these din- ners so that they will not only meet the requirements of theholiday d111- ner but in gathering up the frag- ments see that nothing is lost. Each dinner should be so planned as to furnish several good whole- some meals after the holiday has passed with its pleasant memories, and still not have a "scrappy" sug~ gestion in any one of them. Turkey flash with Poached Egg. -â€"-Removc the meat from cold roast turkey; cut in small pieces. There should be one cup packed solidly. Add an equal quantity of the stuf- fing minced, add a tablespoon of onion juice and season with salt and pepper; turn into a well-buttered skillet and moisten with leftover iblet or oyster sauce; mix well and et heat throughout. Serve on cir- cles of toast. Make a depression in centre of each portion and slip in oare‘ully a poached egg. - . Scalloped Turkey. â€" Prepare a sauce as follows: Melt two Itable- spoonfuls each of turkey dripping and butter in a saucepan, brown well (being careful not to burn); add four tablespoonfuls of butter and continue browning. Add grad- ually two'cupfuls of stock (made by cooking in water the skin and bones of the turkey), stirring constantly. Cut remnants of cold roast" turkey into small pieces; there should be two cups. Add to sauce and mix well. Sprinkle the bottom of a bak- ing dish with buttered and seasoned cracker crumbs; add a layer of the turkey mixture, then a layer of oys- ters, drained from their liquor; sprinkle with salt, pepper, and a slight grating of lemon peel. Co- ver oysters with a layer of crumbs; repeat until turkey mixture is used. There should be two layers of turkey and one of oysetrs. Co- ver top with buttered crumbs and bake twenty minutes in a hot oven. Creamed Turkey with Potatoes and Green Pcppcrs.â€"_Chop one-half of a green pepper fine; saute five minutes in three tablespoonfuls of Melt the butter in a saucepan, add . butter, and three tablespoonfuls of the flour. 8t” to 8 Smooth Paste- fiour, stirring constantly; add gra- dually one cupful of chicken stock and one-half cupful of hot cream; beat until smooth and glossy, sea- son with salt. pepper, and one- sighth teaspoonful of celery salt. Place the saucepan over hot water and add one cupful of cold roast turkey cut in small cubes; one-half cupful of cold boiled potatoescut in small cubes, and one-half table- spoonful of onion juice. When thor- Sughly heated serve in a rice bor- er. Turkey Croqucttes.â€"Two cupfuls of cold roast turkey chopped fine, one cupful of English walnut meats chopped fine, one teaspoonful of salt, one-fourth teaspoonful of cel- ery salt, one-eighth teaspoonful of pepper, one-eighth teaspoonful of poultry seasoning, one teaspoonful of lemon juice, one-half tablespoon- lul of grated onion, one teaspoonful of finely chopped parsley, three« fourths of a cupful of giblet sauce, or three-fourths of a cupful of thick brown sauce, breadcrumbs. Pro- cess: Mix the ingredients in the order given; after adding the sauce let mixture cool. Mould in cork shape croquettes, roll in fine bread crumbs, dip in egg (diluted with cold water in the proportion of two tablespoonfuls of water to each slightly beaten egg). then in crumbs. Fry in deep hot fat. Drain on brown paper and serve with oys- ter sauce. Thick Brown Sauce (for cro- quettes and cutlets).â€"Two table- spoonfuls of butter, three and one- 'half teaspoonfuls of flour, one- fourth teaspoonful of salt, one- eighth teaspoonful of, pepper, one cupful of hot brown stock. Process: Melt and. brown butter in a sauce-- pan; add fiour, stir to a smooth aste and continue browning (tak- ng care mixture does not burn); addseasonings and gradually hot stock, beating constantly. Let boil one-half minute and remove from range. - . 7 Turkey Salpicou. â€" One cup of cold turkey cut in one-half inch cubes, one-half cup of cold tongue cut in small cubes, one-half cup of button mushrooms, one-half green pepper cut in shreds, one-half small onion finely chopped, one and one- half tablespoonfuls of butter, one and one-half tablespoonfuls of tur- ‘ key dripping, two cupfuls of brown 999999 ’5 and celery salt. Add a few grains and green pepper; or. ': wither" browning'five minutes. Add.ku gradually while beating constantly. Season highly with salt, pepper, of cayenne. Heat mushrooms in their own liquor, drain, add mush~ rooms to sauce. Reheat meat in sauce and serve in a border of broil- ed rice. Sprinkle all with paprika. Luncheon Turkey.â€"One and one- half cups of cold turkey in small cubes, two tablespoonfuls of butter, onevtablespoonful of carrot cut in small dice, two slices of onion, two tablespoonfuls of flour, one cup of chicken or white stock, one cupful of buttered and seasoned cracker crumbs, five eggs, one green pepper cut in shreds, salt and pepper, and grated cheese. Process: Cut a slice from stem end of pepper, re- move seeds and veins, parboil pep- per eight minutes, drain and cut in shreds. Cook vegetables in butter five minutes;'add flour and stir un- til well mixed; add stock slowly, beating constantly. Strain. Add turkey cubes, green pepper, and season with salt and pepper. Turn on a well-buttered chop platter that will stand the ovcn’s heat, and sprinkle with cracker crumbs. Make fivc depressions, using a tableâ€" spoon, and into each drop carefully an egg. Sprinkle eggs with salt, pepper, and grated cheese. Bake in a moderate oven until whites are “set” and crumbs are brown. Turkey Timbalcs.â€"Two cups of cold roast turkey finely chopped, . two tablespoonfuls of butter, two tablespoonfuls of fine cracker crumbs, one-half cupful of chicken stock, one tablespoonful of parsley finely chopped, salt, pepper, and celery- salt. and two eggs beaten thick and light. Process: Melt the butter. add breadcrumbs and stock, bring to boiling point and add tur- key, parsley, and seasoning; add the beaten eggs. Fill well-buttered timbale moulds two-thirds full. Place moulds on an inverted pie pan and bake twenty minutes. Un- mould and serve with sauce su- preme. Sauce Supreme. -- Four table- spoonfuls of butter, four/table- spoonfuls of flour, one and one-half cupfuls of hot chicken stock, one~' half cup of hot cream, one table- spoonful of reduced mushroom li- quor, three-fourths of a teaspoonful of lemon juice, salt, pepper, and a few grains of nutmeg. Process: Add stock gradually, stirring conâ€" stantly, add. the cream, mushroom liquor and seasonings. Continue beating until smooth and glossy. Pimentocs Stuficd with Turkey and Mushrooms. â€" Line buttered dariole moulds with pimentoes (Spanish peppers). Wipe and peel the caps of half a dozen mushrooms, chop them fine; chop the half of a small onion fineand saute them to- gether in one tablespoonful of but- ter; then add three-fourths of a cupful of cream sauce, halt soup of fine bread crumbs, half a cup of white meat of turkey, finely chop- ped; add one pimento, chopped fine, and the beaten yolk of an egg. Season highly with salt and pep- per. Fill lined moulds with this mixture, cover the top of each with buttered crumbs. Bake in a drip- ping pan surrounded with hot wa- ter. Serve turned from the moulds on circles of toast. Turkey Souffle. -â€" Two cupfuls of scalded milk, two tablespoonfuls of butter, two tablespoonfuls of flour, three-fourths of a teaspoonful of salt, one-half teaspoonful of celery salt, one-eighth teaspoonful of pepâ€" per,. one-third cupful of fine soft bread crumbs, two cupfuls of cold turkey, chopped fine, yolks of four eggs, well beaten, two teaspoonfuls of finely chopped parsley, whites of four eggs, beaten stiff and dry. Process: Melt the butter in sauce- pan, add the flour mixed with sea- sonings, stir to a smooth paste; add the milk gradually, beating con- stantly; add the bread crumbs and cook three minutes; remove from range, add the turkey, yolks of eggs and parsley; cut and fold in the whites of eggs. Turn mixture into a well-buttered baking dish and bake thirty-five minutes in a moder- ate oven. Serve with oyster sauce or sauce supreme. Turkey Sonp.â€"Break the back of the turkey in pieces, remove all stuffing, place in a kettle‘; add all leftover bits of meat and skin. Co- ver a knuckle of veal with cold wa- ter, place on range, bring quickly to the boiling point; let boil five minutes. Drain, throw away. the water and add the turkey bones, remnants of meat and skin; place in a stock pot, cover with three- quarts of boiling water, place on range, cover and let boil gently un- fiavor to â€"â€"‘â€"â€"â€"%â€"â€"â€"â€"â€"â€" CHRISTMAS DINNER. \ â€"__. Found Useful. Tomato Soup Celery , Roast Chicken Cranberry Sauce Ulives Baked Young Goose Baked Bananas Boiled Onions Celery and Apple Salad Plum Pudding Wafers Cream of Celery Soup Celery Olives Roast Turkey Mashed Potatoes String Beans Lettuce Salad Christmas Pudding Cofiee Nuts Raisins ~â€" Oyster Soup Wafers Celery Olives Baked Turkey, Giblet Sauce Cranberry Sauce Sweet and White Potatoes Creamed Onions ' Tomato Jelly on Lettuce Leaves French Dressing Suet Pudding Cider Sauce , Coffee Nuts Raisins Oyster Cocktail Consomme Montmorency Pulled Bread Olives Celery Salted Pecans Roast Goose Chestnut Stuffing Frozen Cider Punch Baked Stuffed Potatoes Glazed Onions Grape Fruit Salad English Plum Pudding Hard Sauce Wafers Cream Cheese Cafe Noir Grapefruit Fish Cutlets Cream Sauce Baked Goose Gooseberry Sauce Hominy Croquettes Sprouts Apple Salad in Apple Shells Wafers Plum Pudding Indian Sauce Cheese Croquettes Coffee Bon Bons q._________ , Plenty. Christmas comes but once a year And this is nice; What would we do, oh dear, oh dear, If he came twice? ..__._.. Sure of It. I’m sure there is a Santa Claus, My mind no doubting fills, I know he is real because I have to pay his bills. peppercorns, a small bit of bay leaf, a spray of parsley, and one table- spoonful of salt. Strain and remove fat. The turkey and seasoning give the soup, while the veal adds strength and flavor also. The veal can be used for croquettes. A Few Simple Menus Which Will be Croutons Potato Croquettes Spinach Grapefruit Wafers Cheese Crackers Coflee Mashed Potatoes Cheese Coffee Candy Cranberries Candies A Christmas Song. cacaomoavwoaoaoaosoxc arse names; ,4 cnlsnn nuns « ways, And every hell, it sounds noel, A paean in the Master’s praise. Now is the time when ivies gleam Like beryl in the morning beam, And every hell. it sounds noel, And makes the Master’s praise its theme. / Now is the time when mistletoe Is glossy :in the noonday glow, And every hell, it sounds noel, To praise upon His name bestow. Now is the time of ingle mirth, The blessed day of Christâ€"His birth, And every hell. it sounds noel, To ring His praise throughout the earth. "Ksâ€"«m...â€" CHRISTMAS. Throughout the northern hemis. phereâ€"the more populous and high- ly civilized half of the worldâ€"the days are now at their shortest, and nature is at her lowest ebb. The old year, from which we hoped so much, is nearly spent. We balance our books, and if we are honest with ourselves look back upon many disheartening failures and few suc- ceases. Yet, suddenly, in the midst of this depressing period, we lay aside care and doubt and malice, and begin to think how we can make others happy. We feel, as at no other time, the real closeness of our re- lationship to our fellowsâ€"and all because of something which happen- ed thousands of miles away and nineteen hundred years ago. Christ- mas is a miraéle. Business may have been dull, and plans may have miscarried until we feel that we cannot afford to spend a dollar for Christmas gifts. What of it? Shall we make that an ex- cuse for saddcning the lives of those about us by regrets and complaints? Surer friendship is not so cheap or love so sordid that either can be bought with a gift or lost for the lack of it. The secret of the “Christmas spirit” is simple. We are happier at the Christmas season than at any other, because then, for a day or a few days, we succeed in put- ting our own personalities in the background and our own desires un- der~foot. In seeking joy for others we find happineSs for ourselves. Why should we have this spirit but for a day or a season? The spirit of love and kindness which came into the world with the Babe who was born in Bethlehem is not for a day, but for every day and for all eternity. TWO NAUG IITY DOGS. til the meat falls from the knuckle. Jack 'one day put down his plate. But he looked still more and more or white stock, salt, pepper, celery The last hour of cooking add one salt, and s few grains of cayenne. Process: Prepare turkey and ton- gue; mix' well. Volt butter and onion, sliced, six slices of carrot,â€" one outside blade of celery broken in pieces, one-half teaspocnful oi “Pudding’s hot,” he‘ said; “I’ll As he sat upon the floor; wait. And his doggies, Spot and Pup, Here’s my pretty picture-bookw Gobbled all his pudding up! 1'11 have time for ’just one look.” ~+o$cesowo$oacoaowo>rm Mince Dumplings.â€"Preparc a good puff paste. Roll thin and cut in three inch squares. In the cenâ€" ter of each of these put a little mound of mince-meat made as for pics, gather up the four corners of the pastry, pinching the edges close together, brush with melted butter, sprinkle with granulated sugar, and bake to a light brown in a hot oveu. ' Serve with hard sauce flavored with \ lemon juice and nutmeg. Decorate with holly. These are a pmtty and pleasant change from mince pies. Christmas Salud.â€"Thls is a prob- ty arrangement of tomato jelly and canned asparagus tips. Mold the Jelly 2n patty tins, and when ready to serve, scoop enough from the top of each to admit of standing Six stalks of asparagus upright. It will look like a little bouquet. With a few little dahs of bright yellow mayonnaise this imitation tomato salad is as pretty as it is palatabln. Place the whole on a ca name of crisp lettuce leaves, and paws toasted crackers and cream choose as an accompaniment. Jerusalem Pudding. -â€"- Chop a’ quarter of a pound of dates and cover with orange juice. Whip a pint of cream. Cover a third of a box of gelatin with half a cupful of cold water and soak half an hour; put cream in pan and lreep cold; ’ mix one cupful of boiled rice, one cupful of sugar, one teaspoonful of" vanilla with the dct-es ; put the gela- tin over hot water until dissolved, and then stir all these ingredients into the cream and turn into a mold for two or three hours. Serve with whipped cream, dusted with finely chopped blanched almonds. Christmas Lootâ€"This Christmas loaf cake is very popular in Nor- way. It is a‘ cake also that im- proves in the keeping. Melt three ounces of butter and pour off into a pan, holding back the salt. Add two. tablespoonfuls of sugar, one pint of milk with a tablespoonful of yeast dissolved in some of the milk, and three whole eggs well beaten. Next- add a pound and a half 02 flour, one-half pound of seedless raisins, half pound of currants, and shredded citron and round carda- mon seeds to flavor. hon too stiff- to stir begin kneading and continue until the dough will not ftick to the board. Set the pan in a warm place where there are no drafts and when well risen make into the shape of a round loaf of bread. Sprinkle with sugar thickly, let rise again, and bake in a steady oven one hour. Orange Pie.â€"Tako two large oranges, grate the rind '90-!) one and squeeze the juice from both, straining out the seeds, and mix with the rind and one-half poun) of granulated sugar, adding a large tablespoonful of flour, then stir in the well beaten yolks of three eggs and two tablespoooful-s of melted butter. Turn into a deep pie plate which has been lined with pro paste, and bake until firm in a punk oven. Beat the whites of the eggs until dry and firm with two tablespoouv fuls of sugar. Spread the pie smoothly with part of this meringue and return to the oven for a min- ute or two to set but not brown, then squeeze the remainder of the meringue through a pastry tube on the first coating in fancy pattern or simple lattice design and set in the oven till slightly tinged with brown. Let cool, then lay holly leaves in wreath pattern on top and simulate holly berries with small red candies such as can be purchas- ed at any confectioner’s. Burnt Sugar Cake.~--One and a half cupfuls of sugar beaten with one-half cupful of butter until light and creamy; stir in the unbeaten yolks of two eggs, add one cup water, then two cupfuls flour and beat five minutes; next the well beaten whites of two eggs, another half cupful of flour, two teaspoon- fuls baking powder, one teaspoon- ful of vanilla, and three teaspoon- fuls burnt sugar. Bake in two square tins and put together with icing as follows: Boil one and threevfourths cupfuls of sugar with a little water till it hairs when dropped from a spoon, then beat gradually into the well beaten whites of two eggs, add one tea- spoonful of burnt sugar, a little va- nilla, and beat“ till cool and stiff enough to spread. *-.__ What Always Happens. “Does your rich uncle send you something for Christmas f” “Oh, yes. Every year be sends along just enough to make us think how much he might have sent it he’d wanted to.” Nobody ever made {he beat anything by worrying. «gum-a ‘”-. i’MItatilmfl LE‘J‘E.'t£‘ 1 " uâ€" â€" P .1 b .‘