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BLE § Eigif i 1 the! oves. From | Oyster Bawg | 5 Yhofrors of the up and out to the sides, form« around: ing a deep V shaped énd." This will & 'the >and wo § cent i be the bottom of the bag. Around the top out. openings at regular in-| ooo tervals through which "to run the | ribbon. each way for drawing the re! ws, wo mate r © buttonhole 'bag or shus, Tis | dainty and' useful gift. : Bean Bags Easily Made. . Children delight in bean bags ls of merceri side] Srochet cotton will crochet an en- obtained by running nu through lace beading, hie EB Instead of the gs "8 'and black make a pretty b r, which causes crocheted together. 'Bofors sewing Apple Salad in Apple Shells Wafers | ding to be black and close it up line the bag with strong cam-| brio, silk, or eatin in corresponding Cheese Croquettes Coffee Bon Bons | dings ahi i you prefer, em- in white silk on the center I This tire bean bag. Bright red pleases children, or alternate etri of x red on colors to give it added strength as 1 well as to prevent the beans from coming through. =| Tt a sixth gift must be provided time 10 ; edged handke lace, sewed around ihe for 15 or 20 cents from one-fourth ard of handkerchief linen, "ing to the quality. Out of this one- is will give ib} Card Case Quickly Made. Then here is & lovely ribbon card £ which any one can make for 10 cents or Twelve inches of some flowered ribbon at & quarter _ all that is needed. stitch a small hem the ribbon and using , match some ribbon, feather i 2 i g 5 it 2 < So FER t, less in ten minutes by' for fice for the inner, ter, if 'you have it, for the outer edge, the ten oent piece for the inner, making the scallops smal: Jer in size. Any one can mark off the scallops with a pencil, but firet be sure that the rchief is out absolutely straight, or the re- sul will be bad. This can be done TWO NAUGHTY DOGS. Nuts Raisins Candies rg . Wafers Celery Lo Olives Baked Turkey, Giblet Sauce Cranberry Sauce " Bweet and White Potatoes oe *. | Creamed Onions Tomato Jelly on Lettuce Leaves ; French Dressing Suet Pudding Cider Sauce oe Nuts . Oyster Cocktail Oonsomme Montmorency Pulled Bread Olives Celery . Salted Pecans Roast Goose Chestnut Stuffing Frozen Cider Punch Baked Btulfed Potatoes % Glazed Onions Grape Fruit Salad English Plum Pudding Hard Sauce Waders Cream Cheeses Cale Noir Grapefruit Fish Cutlets Cream Sauce Baked (Goose Gooseberry Sauce Hominy Croquettes routs Plum Pudding Indian Sauce CHRISTMAS CANDIES. Apple a la Mode.--Remove the cores from large apples and fill up with mince meat, adding & lttle water and sugar. Bake slowly un- til the apples are tender. shou! have a tables 1 of meringue, browned quickly in the oven, plac- od on the top and sprinkled lightly with chopped nuts. Candy 2 pples.--Fill with nuts the apples from which the cores have been removed. Dip in a syrup of sugar and water which has been boiled until it is crisp, fasten om skewers and let harden. The chil dren will be. delighted with these simple, wholesome sweets. - Peanut Kisses.--Shell a half pint of peanuts, removing the brown skins, and chop or roll rather fine. Beat the whites of four eggs to a stiff froth, but not dry. Add care- fully two cups of granulated sugar, stir in 'the npta and drop by tes- spoonfuls on oued paper. Bake in | moderate oven putil a golden '| off small pisces and roll them into | of seeded raisins, one pou | stir brown. Chocolate Caramel Walnuts. "one ditto of grated poh ifs nutmeg, a small bla of mace, # teaspoonful of ginger, teblespoontuls of 'flour, smooth by degrees into a pint of milk, sb it and simmer Rover the fire til it thickens; stir in two ounces = of butter; when cool add the yolks of four eggs beaten and strained and half a pound of currants, wash- od and picked. Put the batter inte a oloth well buttered, tie it tight, 'and plunge it into boiling water, keep it in motion for about five mine utes that'it may be well mixed. Suet Pudding.--Shred a pound of suet, mix with a pound and & . quarter of flour, two eggs beaten separately, a little salt, and as lit- tle milk as will make it. Boil I four hours. It eats well next day, out in slices and broiled. The out ward fat of loins. or necks of mut ton, finely shred, makes a more delicate pudding than suet, snd both are far better for $he purpose than butte pud- Puddisg Hints.--All boiled pud- should be put on in water, which must not be all to stop simmering, and the pudding must siways be covered with the water; if requisite the saucepan should be kept filled up. To pro~ vent & pudding boiled in & cloth from sticking to the bottom of the saucepan place a small plate of saucer underneath it; if & mold is used this precaution is not neces- sary, but care must be taken to keep the pudding well covered with water. For dishing = boiled pud- ding as soon as it comes out of pot, dip it into a bsain of cold: water, and the cloth will then nod adhere to it. Great expedition is necessary in eending puddings to table, as, by standing, they quickly become heavy, batter puddings. pars ticularly. For baked or boiled pud- dings the molds, cups, or basins should be always buttered before the mixture is put in them, and ; should be put into the saucepan rectly they are filled. Baking Puddings.--Try - setting pudding pan in double meat roast or with just a little water in bot tom ; cover and bake. It bakes per- fectly and does not stick to pan. ¥ Graham ' Pudding.--One and a quarter cupfuls of graham flour, Beat the white of one egg slightly, i p and add three tsblespoonfuls of Que-fousih on tal. of white flests maple or caramel syrup, one table-| gag. one cupful of raisins, one-half spoonful of water, about two| cupful of sour milk, one teaspoonful . squares of chocolate, melted over| soda, ealt and spices to taste, hot water, one teaspoonful of va-| Steam two hours, serve with pud- nilla extract, and sifted confection | ding sauce. er's sugar, as needed. Work with Christmas Pudding.---One pound silver plated knife and knead un-| of finely chopped : beef 'suet, one #1 thoroughly mixed, then bresk| pound of good currants, one pound 3 nd light balls, flattening them into patties) brown suger, one-half pound flour and setting a half of sn English | three-fourths pounds stale br walnut on top of each. orumbs, one pound mixed candied! Panocha--Put four cups of brown| peel: chopped | fine, eight 'eggs, & sugar, one eup of milk and two! wine-glass of milk or brandy, ten ounces of butter over the fire and ounces of chopped almonds, two tea. "until the sugar is dissolved. | spoonfuls of mixed spices. Mix "until the mixture forms a soft | suet, currants, raisins, sugar, flour, Il when dropped into oold hier and bread Fymba togethor add the d one-half of pecan nuts, | wel n with milk or: ntl by begins to thicken. | brandy, then he spice 'and al-. 'quickly into a shallow | monds let stand twelve hours, then , 'and when cold cut in! place in a well greased mold nd a steam eight hous. Or it may be