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It’s lune to We WlFur , ls . Used for its Decorative
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.— }
Rich Plum Nah. unwed With‘
Keeping and it’s None Too‘
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15 really obght to be glad;
w that Christmas puddings!
- are better for being made.
ahead of time. They improve with;
keeping. So we can safely make;
them this week. assured that they'
will tasteoll the better on the
in-entvdlfth for their two or three
weeks of standing. And then .
that‘s one more thing out of' the
my. ’
- There are ti. few general direc-i
lions for tho making of Christmnsi
puddings: Slice all fruit that need
cutting very thin. Rub all raisins'
and other dried “fruit free from;
stems and then sprinkle ell fruit!
‘ with a little flour. Don't wash the;
fruit—wit you have to. wash it sev-l
oral hours ahead of time. so thatl
it will be thoroughly'dry. Havel
all spices finely ground or grated!
Put suet through the grinderiwith|
the knices turned to "fine" or else
chop very fine. All almonds whenI
they are called for should bef
blanched and finely sliced. Beat
all eggs thoroughly. ' 5,
You probably have your own pet! .
particular method of boiling your
puddings. Grease the mould or pen!
in which you pour it quite thor-‘
‘ uughly. cover with heavy waxed
paper and then tie on the cloth se- i
«stir-sly. Have the wutor boilingl
when you put the pudding in. and1
boil all the time.
needed add actively boiling water
The time is about ten hours tor a'
quartvsise pudding. about eight (or;
a pint sire. 'lt is really more ego;
nomical of best to boil two pinto
also puddings ln.the same kettle
than one quart size.
Since prohibition we have been
but to it to find a substitute tori
brandy that most cooks used for
Christmas puddings. You can. of
course. use milk and molasses.
Some cooks boil down cider to.
about half its original bulk and find ,
this a. very good mixer for pud-l
dings. You can use fruit Juices;
from preserved or canned. fruit.i
can use grape Juice.
How to Mix.
The method for mixing plum
puddings is first to mix thoroughlyJ
oil the fir)" ingredients—which.
insane flour. sugar, spice. salt and"
broadcrumbse-thon to add the suet.‘
then the dried fruit and nuts and:
then to add the eggs and liquid.
, a The mixing must be very thorough,
so tb everything is even and well;
dist ted. I
When you wish to reheat the:
rChristrnas pudding put it. in its
original mappings. into boilingi
water and boil for an hour and a
half.
. The sauce for the puddingis of
course a matter of taste. Perhaps
a good hard .sauce is best. Make
this by beating the butter until it
is soft and creamy and then adding-
s
i
only enough sugar to keep it softi
r and creamy. if you get a little too
much sugar in. add a teaspoonfui?
of boiling water. But be careful'
not to get too much sugar.
Powdered sugar. of course.
makes a creamior, finer sauce thani
granulated. 3
Prohibition Pudding. {
Here is a recipe for plum pud-l
ding that doos not call for brandy: i
it calls for two cups of flour. half
a pound of line breadcrumbs. a tea-
spoon of mixed spice. half a tea-
spoon of salt. three—quarters of a
cup of brown sugar. half a d
of wet. two ounces of cit n or
candied peel. two eggs. half a
pound each of raisins and cur-rants
and enough rich canned fruit juice
to mix. The dough. as ‘in all plum
puddings. should be quite stifl.
Eu Christina's Pudding.
This pudding calls for six eggs
and takes only six bours"boiiing.
The eggs. or course. make it a
‘lighter pudding. Itioalls for a
pound and a half of mixed rlisins
(seedless and seeded). cup and a
half of brown sugar. half a pound
each of currents and candied peel.l
three-quarters of a pound each of:
chopped suet and line bread-:
crumbs. six eggs and .two tabiea
spoons of milk. ;
Rich Plum Pudding.
This recipe calls for one pound
" of currants, chOpped figs and
less raisins, candied peel or
oitron. orange marmalade, suot.
flour. breadcrumbs and brown!
sugar, two ounccscf almonds. the
juice of one lemon.’ one.uutrneg
(grated). two teaspoons of mixed
spice. a salinpoon or salt. six eggs
and a pint and a quartet-vet liquid.
Of course. this recipelcailed for
stout and brandy. but the liquids
suggested above will answered-
minbly. - v
When this pudding is thoroughly
mixed cpvisr it with a cloth and let
it stand until the next day berm
cooking.
‘ DEMCIOUBTHINGBW .
DRIED FIG!
Stewed Figs ,
lush flat. out in pieces—add
one cup cold water for each can
figs. Simmer one hour and add
sugar to taste. ,
_ Rico‘s-s n.- ., .
Cook‘riee as for boiled rice.-
6 -ust befoeescupofngs
we¥geve been cut into small
pieces.
if more water is I.
you C.” use orange juice 01' you!
[Children J Table
E think that the Chinaman
i shows wonderful dexterity
.the comport of possible guests. it
- vats dormitory. Three daughters of
only FUN," way up? «all.
, .
l
l
I
I
i
in eating rice with chov
sticks; but that is because we have
not been trained in the manipula-
tion of that particular implement
of eating. To manage knife, fork
and spoon. Orientals-toil us. seems:
Just as hard to those who are not:
familiar with them. So a child:
shouldn't be expected to learn bowl
havlor by instinct or magic. , ‘
.lxsmpie the Best Teacher. '
Among well-to~do families in
England. and to a less extent in
this country. it is possible for
young children not to eat with
their parents and still to be versed
in good table manners. But in such
cases there are well-bred nursery
governesses whose manners set as
good examples as Would those of
the children's parents. It you can-
not 'afford‘to employ a governess
with manners as good as or better
than your own. lot your child come
to the table. He will learn w your
good example. .
However, for the health of your
child. your. own peace of mind and
is better not to permit children
under five or six to take the eve-
ning meal with their elders.
whether'"that evening meal be sup-
per or dinner. 1
It's Better New.
‘ We have gone a good way since
the days of George Washington.
when children stood at table and
actually were seen and not heard.
but the rule still prevails that small
children’s tongues should not be
allowed to wag at meal time. In
the first place. it is difficult to carry
on a conversation and cat at _the
some time. and when a. child at-
tempts both he generally compro-
mises by,sbewlng very. bad man-
ners. .
m DORMI'IOBY PLAN
The old idea in planning bed-
rooms for the children was to pair
them oil-two girls and two boys
nearest an age in one room with a
popsible third girl or boy in a little
room by him or herself. At least
that is the war they did in most
large families. But quite recently
you may have beard of an arrange-
ment whereby three girls or three
boys in a tanuly being settled inone
large rooruqinaking s. veritable pri-
an American mulii-millionsira shar‘e
one lovely large room each with a
large window opposite her room ind
her own section'ottiie roomful--
nlsbed with her own personal belong-
”. s -
gcome 'women always do.
ifiowers
*mlstietoo or additional greens.
come 'home exhausted, ' w
Shop Early, Please!
IT'S not too late to shop early. if‘
you get your Christmas shop-
ping done this week you can
Dal, yourself on the hack a bit and
rest assured that you are lighten-
ing the work of the soles peoplo in.
the last-minute Christmas rush.
Roally'tliere is another reason
for shopping early. .
It is a shame to sully the Christ.
mas spirit by the sort of last-min-
ute scrambling and Mailing thatI
A last-minute bustle and rush is
plcasant. indeed. it wouldn't seem
like Christmas if we didn't all have
a little too much to do the day be-
forehand.
There are the neighborhood gifts!
to he got ready and delivered; the
baskets of home-made candy-—
made :1 day or so beforcwto be
packed and wrapped and labeled
and stuck with sprigs of holly: the
gifts of food to be taken to those
who have need of moms—the holly
paper-covered box with a little
mince‘turnover. two .isrs of Jelly.
half a dozen choice oranges and a
couple of grapefruit. the little loaf
of nut bread on the mold of isllied
chicken for th old woman who
helps With the mending and comes
in and stays with the children
when you are away and who lives
alone in one room on a back street.
and the basket with the vegetables
and canned goods. tho box of
cookies. tho rosy apples. the roast
of pork and the baglof candy for
tho family of the man who takes
out tho ashes and who is tempo-I
rarily laid up with a. sprained knee.‘
The Christmas treeto place and!
trim. The last-minute journeys to.
attic or locked guest room where.
the children‘s gifts are hidden toi
take one more stitch in little Jane's
new doii'e wardrobe or to hide one
more lately-arrived toy. The get-
ting out of halidsy linen and china
to see that all is in good condition.
The arranging of favors for the
morrow's feast. The. placing of
or plants or sprigs of
It wouldn‘t be Christmas without
this sort of bustle and hurry. But
the lest-minute trip to the depart-
ment store. than to use up enough
energy to carry you through aweek
of ordinary activity and to expend
enough barl nature to make you
ashamed of yourself to rightfor a
place at the counter where things
pro 3110me and untidl'. to wait
unmidnble but endless
for chlnge. to push and shove and
worry through the good-natured
but harassed crowds and then go
t e.
necessary last-minute things at
home still-to do-ethst isn‘t worth
while.
Soc—— _
Shop early; lilo-Jet
DOXOUWANT'I‘OTRYTM?
Someone says that if you add two
or three drops of lemon juice to.
cream to whip it will become light;
and frothy much sooner.
. O
Try bittiagyour mouse trap with
a peanut. They say that mice are
very fond of them and are more
easily caught this way than with a,
trap baited with cheese. . '
minutes _
l‘
HIS is indeed a not when fur
T is emphasised for its decorative
Value. We use it lavishly on
our coats and we use it‘ effectively.
too. We use it on frocks. And We
use it in all sorts of little personni
knicknacks. Moreover. we use it in
our‘houses.
The old-fashioned Vail of using
fur in our houses was to spread a,
big bearskin or tiger skin in front
of the tire and hand an animal head
on the wall. We are a limo more
oubtls nowadays. We havo fur
rugs. but they are (node of half a
dozen different furs. odd! and ends
0! mnny animals. skillfully blended
ill coloring and designs.
“'0 i'l’iukre i‘ur ctmliions in tho sumo
way-«or small snivllcts of fur Etlvcrl
together in interesting design”.
And of other bits of tur we con-
trive all sort! 0! little dccoratiw
articles-Snowder puffs tmri doll."
baby’s watcwbag cover and garm-
ol‘namerl‘s. trimming bands for negli.
sees and slippers and frocks.
This modern way of using fur i-
most attractive. for the rhino of the
fur is ignored. and its (innovative
effect alone is considered.
Which is always a good way
of using fabrics of any kind.
TWenty- One Mealswaquemck
MONDAY
Breakfast ' .
Oranges
Oatmeal Cream
Soft boiled eggs
Bu tored toast Coffee
Luncheon '.
Spanish rice
Cabbage salad
mu
Cookies l
Dinner
Cream pea soup
Sliced coldcorned beef Potato salad g
Tomato jelly Broad pudding L
TUESDAY
Breakfast
Stewed prunes
corned beef hash
Hot rolls, Coffee
Luncheon
Creamed celery on toast
Pear and cream cheese mind Waters
Tea
Dinner
Vegetable soup
Calves liver and bacon :
Macaroni au gratin
. Canned succotash
Chocolate corn starch pudding
WEDNESDAY
Breakfast
Bananas and corn flakes
Scrambled acts
_ Graham muffins Poffeo
' Luncheon ' '
"Lentil soup ,
Minced barn and lettuce sandwiches
Ten. Little cakes
Dinner i
Clear tomato soup
Roast vedl Mushroom souoo .
Mashed potatoes '
Creamed canned asparagus on toast
Raisin pio
Fifi-—
THURSDAY
Breakfast
Grape fruit
million
BY MARY MARSHALL
— WE‘M. I”. by TI). N‘Clm Newtspspar Wat-.0
Effects In Our Houses and On Our Clothes
‘Grecn pcppers
IButtered boots
. Celery salad
Scallopcd potatoes
Dinne'r
Celery Olives
with canned salmon
filling
Buttered carrots
Wench fried potatoes
lciled custard
SATURDAV
Breakfast
Baked apples -
Cereal Cream
Griddle mites
Coffee
Luncheon
Tuna fish salad
Johnny cake
llut chocolate Fruit
Dinner
Chicken pot pie Potato balls
Canned peas
l-‘ronrli dressing
Prune whip
———'
SUNDAY
Breakfast
Bolton bananas
Cereal Cream
Baked omelet
Coffee coke Coffee
Dinner
Chicken soup
Roast leg of lamb Mint Jelly
Green beans
Apple and nut salad
t‘hm‘nlnte pudding
Supper
i‘lilt:keu salad
Santiago chips
Hot chocolate Sugar cookies
W
\vnsr \votw YOU Doe
II3 SOMEONE FAINTED
Don't be frightened if somebody
laints. Fainting pure and simple is
rarely a very serious matter.
the right remedies and the suftsrer
will soon come round. '
U"
“Fainting is calm-d by sudden ame-
Cream
Bacon
Steamed in
ficnch toast
Coflee
Luncheon .
Baked beans Boston brown bread
Apple sauce Ginger snaps
Tea
Dinner _
. Clear tomato soup
Left-over veal with rice in casserole
String beans Creamed cabbage
. Apple tapioca
FRIDAY -
Dreikfs‘st '
Stewed apricots
Creamed potatoes . Sausages
Baking powder biscuits Coffee
Luncheon .
Raised bean and'brown broad
sandwiches ,
Apple and celery salad
ticn. impure air. want of food and
ices of blood. it is a dctlciant supply
of blood to the head. as is shown by
the whiteness of the face. So the
first thing is to send the blood back
to the brain.
To do.this. raise the feet or lower
the held. or both. to gch the blood
'a downhill road. indoors. lay the
luifdrer on a safe. with hood down
and feet raised. not flat on thefloor.
'Or make her sit on the door and
press her head wolf d wn tonal-dc
her knees“ holding there, if
:ecssssry.
At the some time chats the wrists.
let in all the fresh air possible. and
baths the forehead with cold water
or emu dc Cologne. Smelling salts
nrcuseful to suit it you have them.
but don't give brandy for an ordi-
nary faint. Nowadays clothing is to
loose that it's inrvll' necessary" to
unfasten if.
new "I.
~ 9 :4
4-
; Notes On the Menus
3 N Monday cook enough on-
0 mos lo moi-re the P0 ATO
. . 54A LAD for Monday dinner and
for the (:Ol-L'ED BEE!" HASH on
ITuesday morning. Use all the ends
wof the corned beef. with fat and
grletle removed. for the hash. It
quay be put through the grinder it
you like, but the potatoes should be
.chopped in a wooden choppmg bowl.
lYou may like to add a little onion
juice to the hash. One way of heat-
ing the hash mixture is to put it in
a buttered casserole. covering the
dish and heating it in the oven. Or
you may best it in a buttered frying
(pan or in the top of a. double boiler.
Ili' you heat it in a frying pan or the
ioven a very little water .shouid be
éaddrd.
__l The cabbage for the CABBAGE.
luncheon _
LSALAD
for Monday's
lshould likewise be chopped in a
.wooden chopping bowl. Add to it
'nm' salad dressing that you can
make or use one of the prepared
tit-casinos of which several varieties
arc offered at the stores. Remain.
nor that raw cabbage is one of the
-most valuable or the inexpensive
:ycu only use part of a cabbage for
;the mind on Monday then save the
jrcmriindor and serve it boiled
fquickly with a cream sauce. in plat-c
of the canned sucooinsh for Tuesday
dinner.
For the "SPANISH RICE" on
Monday anywrcolpe calling- for rice
gwitli n. savory tomato flavoring will
answer. if you mm get it. use the-
'brov.‘n i'lcc. u‘hivh is more nourish-
fun: {mil has a flavor which mull;
:pcrsons weir-r.
“'hr'n limiting tl'm
(‘llbizllll' used the white stalks. new
i ing the outer stems and some of the
ilvaves for the vegetable soup. Stew
:ths celery for throes-quarters of on
ibour in just enough water to keep
,from dryinc. Do notpour away the
juice. but strain off to use in
diluting the cream sauce added to
the celery.
To mako the SANDWICHES for
chnesday luncheon use the left-
over cooked calves' livernputting it
through the meat grinder or minc-
ing fine. liars ready buttered slices
of white brond or freshly toasted
bread. Lay on half the slices 9. leaf
{of crisp lettuce. Sprinkle over each
lsome of the minced liver. add a.
little mayonnaise dressing and cover
with plain buttered bread or tout.
Cut across diagonally before serving.
To inskathe CLEAR TOMATO
SOUP for Thursday dinner you will
need strained canned tomatoes. and
meatstook. To make the stock.
take all the bones and ends of the
veal roast and simmer for over an
hour. The good pieces of the leftv
over vesl should be ground. mined
”with a little cooked. rice. seasoned
with onion juice. tomato. dtc.. and
cooked in n. buttered casserole.
. hen melting the BUTTER“
CA BOT! for Friday dinner cook
the carrots with their skins on. hav-
ing. of course. previously icrubbed
them well. When they are quite
fender tsko from the fire. drain and
cool a little. Now remove the skins
and. laying carrots on a wooden cute
ting board. slice up into small cubes.
Turn them into the top of a double
boiler! season with butter and a
little salt and pepper and heat
thoroughly. Prepared in this way
they are far more neversome that!
when cooked wi the skins ro-
moved. And as 0 en happens. this
better method is the simpler.
The 'BUTTERID BEETS for
Gator-day night should be prepared
in much the sdme manner.
The ‘YOTAT‘O BALLS for Saiur~
l
CREAM ED
is. ioidiow
r
Woes-r noise or lispis
lull
i Born in December?
3
i then you ought not to feel bash-
‘ ful in asking Bantu Claus for a
birthstone ring or other ornament.
for neither turquoise nor lapie is-
ignii is very expensive. But these
ltwo-stonss—one clear blue and the
other opaque and siixhtly greenish
:mh:mon:'the most beautiful or
. r one or . -
istones. p semi precious
l The turquoise has been known in
Asia for centuries. Many years he—
IF you were born in December.
. {fore the settling of our own coun-
rtry it was carried from Persia bv
lway of Turkey to Vonicm' The'
.it “no oxportod to France an
England and other countries of
Europe. either in jl‘u'elry of “Allan
" workunmnhip or in ill“ unset stone.
lt is cam; in seo that this is how
the name came to be given. it was
the Turkish Morin-tho Tlli'luoiflfl,
as the French Mid.
But tfi-‘iurh the Turks and the
Persians lif‘l'll. much of this stone to
:Europc. they prized it highly them—
;selvcs. It was. a fat‘Orlte stone with
;ll’ifill‘l for rings and other articles of
,jewr-lrl'. Rome-times it was on—
iuraved with passages from the
5Koran and to incised characters
were gilded. These were worn as
.I’amulclu and were believed by the
;faithful to keep off all rorfs of ill~
ness and other harm. ‘
There has min-aw. in fact, been
considerable superstition connected
‘with tho turquoise. Porhaps you
know of son-m yourself. Ono no~
:tion-~rooli;-li. of romeo-ls that
‘the tin-pubis!) (hang-es color and
.genorul nsnm‘t as the health or
mood of its uoarer changes. Then
.there arc sumo peoplo who feel
.that without .1 certain trinket of
turquoim1 about them they would ho
exposing ibemsoiws to harm or in—
jury. And there in the old saying
that a tumuoiso should be a gift.
They say, ton. that a turquoise en—
;gupc-mcnt ring. especially for tho.
girl whose birth stntlno it id. is ex-
ltremcly lucky. A union blessed by
such a ring would have a hard time
lin going wrong.
1 Another thing "they say about the
:turquoieev-that it is especially
.lucky when it reflects the light of
!a new moon. If it does this in De.
.cember when worn by a girl born
:i'l that mnnth~weil, you would
share trouble to find a more fortu-
nate combination of circumstances.
They way. too. that the turquoise
.mvemo its wearers from falling.
ll! ought to he a good stone. then.
'for toddling babies and inebrlates
to wear. Most of us have no idea
of falling. anyway.
Aquamarine-a olear. rich ultra-
marine stone—comes likewise
sometimes from Persia. That which
comes from Persia and from China
is considered the finest in thc
world. "
Turauoiec and aquamarine have
both given their name to a colon--
turquoise being looked 11110“ if
{present with great favor by the
Heading dressmakers. They have
grown tired of lsde-—-a bluish green
lhlnd now they are uninz turv
.quoise which is a greenish blue,
quuamarine blue is also well
{known to colon-lets. This is the
, 7‘1"." “mum” that v. “we. "color found in much tine Oriental
lpnrcelain. and likewise in porcelain
'mndo in Sevres. France. So though
you may not be familiar with the
stone itself. you may have seen
lapis lazuli porcelain.
Your Hair in Cold
Weather
GOOD many women think that
cold weather is bad for the.
hair. The fact is that the lack
for air our hair usually experiences,
jin cold weather is probably very
.bad for it. “in wear hate it great,
idoul more in winter than in sum-
‘mcr. And usually winter hats are
fhottcr and closer than slimmer“
'hqta. Not now. perhaps: for all
llsst summer many‘ Women wore
felt hats. And doubtless that wan
bad for the hair. for felt is an air-
tight fabric that we‘have long been
taught was the cause of men's
baldness. However. the fad for felt
hate is one for fashion—mot health
authorities—to discuss and dispose
0!. 1
The best thing you can do far
your hair in cold weather is to give
it as much air andeunllght as you
can. When you have an hour or
two with nothing to do. sit in a
sunny ”window with your hair
down. '1! you are not susceptible
to colds you can perhaps sit with
a. sweater on ‘in an open. sunny
window. even in midWinter. But
even sunlight through a closed
window is good (or the hair. And
even the fresh air that circulates
through a well-aired room with the
windows cloud airs and fresbsns
the hair. - .
day an made by meanest a little
instrument called a Moi: potato-
baii cutter. 'rbe potatoes should be
pared and soaked-in cold water
for a little ’time. and then Mm
each potato you should cut a num—
ber of the little bells. keeping the
balls as poorly even and round- as
possible. The potato left over
should be ut on to cook. and.
when done. drained and kept for
making IGALWPED POTATOES
on Sunday. To make these. chop
the potatoes fine. in a chopping
bowl. and turn them‘into s baking
dish with salt and pepper. Mouton
with plenty of mill; and dot with
small pieces of broad and cook in
a slow oven.
\/
/,o->
Norwalk Chronicler