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Turkey Stufled With Chestnut, Dressing.--Draw, singe, and truss a. turkey, cleaning and wiping dry in- side and out. Fill two-thirds with the following dressing : Boil two pounds of chestnuts twenty minutes, shell, blanch. and chop very fine ; add to them one pint, of masth poâ€" tato seasoned with two rounding tablespoonfuls hard butter, one tonâ€" spoonful salt, one-fourth teaspoonful paprika, two eggs ; sew up both vents ; dredge with :1 thick coat of butter and Hour ; place in pan ; till ull of hot; water ; set in hot oven ; aste every ten minutes; when brownâ€" ed evenly, remove and garnish with lried pm‘slcy, pimolas. nut meats, and celery hearts. 'l‘hicken the drippings after removing surplus grease ; strain and season it. Mimmsct Punch-Serve with the hurkey. Boil for five minutes one quart, water and oneâ€"fow'th cup sugar ; remove from- fire and add luicc of three large lemons, grated rind of one, juice of two oranges ; while hot. pour gradually on to four eggs beaten until thick and lemon- :olored, beating; constantly until wol; set in ice-water until cold ; Lhen freeze to a mush; pack [or two lours ; serve in punch cups. This is aqually nice sei‘ved us a dessert with anal] gem cakes made from angel- food mixture. Calves’ (Brains and Pimolas Canâ€" apes.â€"Cover the. brains for one hour In iceâ€"cold water to remove the blood. Cover with lukewarm Water containing one small onion, six sprigs parsley. one-fourth teaspoonâ€" lul salt, six pepper corns, tablespoonâ€" lul vinegar. Simmer twenty minâ€" utes ; then drain and place immeâ€" diately in iceâ€"cold water ; remove the membrane and fibres ; hip into beaten eggs, then fine cracker crumbs; md saute in smoking hot fut. Serve on a hot, platter surrounded with the :anabes, made by frying very small :ircles of bread, with small Wells cut ln center, in smoking hot; butter. to I. delicate brown ; place a. pimolns, or an olive stuffed with a sweet. pepper, in each well ; drop a star of mayonnaise on top. Stuffed Peppers in Tomato Jelly.â€" Remove aslice from stem end of bullnose peppers ; take every seed out ; soak in salted water one hour: then simmer five minutes in fresh water ; drain, and when cool. fill with chopped and seasoned cabbage. using yolks of hardâ€"boiled eggs in it; replace stem ends and set upright, in i deep quart. Charlotte mold or basin ; pour in a. tomato jelly, made l8 follows : Simmer contents of a blame-pound can of tomatoes, twelve .' ‘NL I _ I A ,â€" V , “‘7': "w ffflf/Wa’: ~ “â€" F/mmp , ///g V \‘ {Etioxmxwl W I! HE mm mm SANTA CLAUS COMING. pepper corns, six sprigs parsley, one onion, four stalks celery, one bayâ€" leai, for twenty minutes ; strain and add one-fourth box gelatine dissolv- ed in :1 little cold water, two tableâ€"- spoonfuls tarragon vinegar ; stir until gelatino is dissolved ; set. in iceâ€"water until it, commences to con- geal. then turn over peppers ; when ready to serve, set an instant in hot water ; unmold on 0. cold dish and garnish with mayonnaise, to which add (L little softened gelatine, to re- tain its shape. Orange Shortcake~This forms a delicious finale to a. heavy turkey dinner. Sift one quart flour, oneâ€"half teaspoonful salt, then rub into these three rounding tablespoonfuls hard butter, two teaspoonfuls baking pow- der ; when it has the appearance of meal, add iceâ€"water to make a. moist dough, easily handled ; divide in two: pat to shape itself into two-layer Chocolate Caramels.â€"Boil slowly together one pound of brown sugar, onehalf cupful of molasses, one quar- ter of a, pound of grated chocolate, one half cupiul of cream and one tablespoonful of butter until it, is like very thick molasses. Take from the fire, add one teaspoonful of va- nilla and pour into straightâ€"sided buttered pans, marking in squares when partly cold. Vanilla Caramels.â€"Boil together one pint of granulated sugar and one and a. half eupiuls of rich cream. Have a. steady, rather slow fire and stir occasionally until a spoonful dropped into ice water can be rolled by the thumb and fingers to a. hard bull. Take from the fire at once, add one tenspoonful of vanilla or any kind of flavoring and pour into well buttered tins. When partly cooled mark 06‘ in squares. Nut Candy.â€"Boil one pint of maple sugur until it will harden when dropped into cold'water. When done pour it over half a. pint of any kind ‘of nut kernels. Spread over a but- }tercd plate. Butterscotch or BroWu TatTyâ€"Threc pounds of brown sugar, 3. quarter of a pound of butter, oneâ€"half teaspoon- ful of cream of tartar; add sufficient Water to only dissolve the sugar, boil without, stirring until it will easily break when put in cold water; when done add ten drops of extract of lemon, pour into a wellâ€"buttered XMAS CANDIES ,â€"Boi1 one pint of maple it will llm‘dcn when cold‘water. When done half a. pint of (my kind els. Spread over a but- pan, and when partly cold mark off into squares, then break apart. when cold, or it, can be pulled. White Taffyâ€"Three pounds of white sugar, one-11qu pound of butâ€" ter, one toaspoonful of cream of tar- tar ; vinegar may be used instead of water, and the cream of tartar ma} be omitted. Flavor with vanilla. be omitted. Flavor V Pull till light: and white No. 1 is a sachet made n. white linen. Cut the linen three times as long as the width. Take oneâ€"third the flap and on it embroider violets. Buttonhole the edge with white silli or lavender if one chooses. Fold oneâ€"third 0‘? the linen at the othex end over the middle third and pul in cotton batting sprinkled with sa- chet powder. Turn in the edges m the side, also the opening at the top or the pocket, haste and stitch all around. Turn over the embroidered piece and fasten to the pocket with a few stitches. ’1‘he‘neediebook (No. 2) is made of White linen over cardboard. The Wild roses are Worked in Kensington stitch and the scrolls in green or gold thread. The cardboard is covâ€" cred with linen and lined. Leaves of flannel are put. between the two hearts and the whole tied together with ribbons. No. 3 is a. return dial, and a. very appropriate gift. for a. man. It may be made of linen, the design (cut, No. 3) embroidered and the figures A club of young Women on charit- able purposes intent make happy many a poor child's heart at Christ- masâ€"time. Dividing the town into divisions, each takes so many houses to visit. dressed in some unique cos- tuine. They all visit the poor fainâ€" ilies, acting as Santa. Claus' cousins, sisters and aunts. Ascertaining the number of children in each family, a little gift is left for each. It may be only at penny doll or 0. stick of candy done up in tissue-paper. but the joy. the gratitude that wells up in that small heart over perhaps the only gift, is in itself enough to bring the Christmas peace, amply repaying the charitable donors for their days of labor and sacrifice. So it is the Wide world over, be it (1. tree, Santa. Claus or a tiny tin whistle. Remem- ber the day. Let it bring to your heart “peace on earth and good-will to all/ embroidered or inked, or it may be made of water color paper and the design paifiied. A pretty size is 5 in. with the circle 3;}; in. The little pointer may be bought at any fancy goods siore and is put in the center, around which it. revolves. HANGING UP THE STOCKING The good old custom of hanging up the stocking is fast dying out from the fact that most of the presents are too large to gr) into it. Then, again, it is quite an expensive affair to fill stockings aside from the gifts. It is. however, the one feature of Christmas which children look forâ€"- ward to more than anyihing~ else, so it i-: well to know what will’fill the stocking at the least. expense. Barge candy canes at two cents apiece, tarlatam ha and pop-(n C(jnts filled a. box. sep; tissue-paper The Motherâ€""My been used to the (oxide the utmost sympathy ging guardianship. I be continued. 105 The suitorâ€"“I hope so; I SOME DAIN’I‘Y GIFTS REMEMBER THE DAY. ing-book will but fifteen N0 CHANGE DESIRED ll” ith att at 1W0 filled Wi whistle, harp. m u 550 1' t cents apiece. Lh candy. nuts costing five ed toys, six in wrapped in . a tin cart, a (whites and a it nicely and and ' trust daughter 0 mm this v u sure." and com- ill The Romans esteemed the goose by its feathers and flesh as well as ‘or its wakefulness 11nd vigilance, which saved the capisol of Rome from the Gauls. While the watch logs of the city were not aroused, he geese discovered the approach of ,he enemy, and by their cackling saved the city. By this act, their gart in the history of the world may be as important. as that, of the yellow dog in Dr. Hale’s story of Vellow dog in Dr. Hale’s story of Joseph in Egypt. The goose is frequently mentioned in Grecian literatureâ€"Aristophanes, Euripides, and Xenophon all refer to t. ()ne of the most, familiar of Aesop's fables has the goose for its subject. The general use of the goose as a part of the celebration of Michael- mas, September 20, the festival of St. Michael, :3. day which is observâ€" ed in many parts of Europe, may be a legacy from pagan ancestors like the association of the egg with Eas- ter. Queen Elizabeth is said to have been eating goose on Michaelmas Day, when news was brought her of the destruction of the Spanish Armada. Popular trad- ition has it that she thus set the fashion of eating goose on that day, but old records show that the cusâ€" tom dated far back of that time. In the days of the Saxon kings no feast was complete without goose in some form. 93450: Of all our domestic fowls- the (0050 appears to have figured most n history and literature. It, flourâ€" shed in Egypt. and was even an obâ€" ect of worship among the early Egyptians, as Sir John Lubbock ells us it, is in Ceylon. The Romans esteemed the goose ’or its feathers and flesh as well as ‘or its wakefulness 11nd vigilance. A prosaic explanation of the cus- tom is that the geese were then in their prime, having had the benefit of gleaning the fields where the harâ€" vest had just been gathered. Ac- cording to one writer tenants paid a portion of their rent with a goose. "And when the tenauntes came to pay their quarters’ rents, They bring some fowl at Midsum- mer, a dish of fish in Lent, At Christmasse a. capon, at Michael- masse a goose.” Another record goes to show that in the tenth your of Edward the Fourth's reign a. certain John de la Haye was bound, for tenure of land held, to render yearly to William Barnaby, Lord of Lascres, in the county of Hereford, n, fut goose, for the (lelectation of the said lord on the feast of Saint Michael the Arch- angel. In many parts of England it is- still the fashion for the farmers to send a. fat “stubble” goose to the county magnates. To eat goose on the day of Saint Michael is said to insure good luck for the coming year. An old proverb has itâ€""It is only a goose who at Michaelmas never eats goose." Another saint “Whom all the people worshippeth with roasted goose and wine," is Saint Martin, Whose day is ob. served on the eleventh of November. In ancient almanacs this day is marked by the Sign of the goose, and on the continent many geese are used to celebrate the day. K034£93~K0i§i95k0§£0§k Both the September and November feastâ€"days are gradually resigning» their right to the goose to Christâ€" mas, and few geese are brought to market before November. It is sinâ€" gular, however, that the one race not keeping Christmas Day, the He- brews, are said to eat more geese than (my other class, but. they do not assign the bird to any special fest,le day. In the Middle Ages geese were kept in large flbcks, often one man would own a. thousand. Charle- magne encouraged this industry; his goose-herd were among; the most highly paid of his servants. and the geese were kept during the Winter in heated houses. ‘H. 01‘ t i their feat!“ Christmas Goose. . and by :ity. By the history important. in Dr. Ha. Her r were kept more for than for food, but the CHRISTMAS RECREATHOH. decline of away the herd. Kate Douglas Wiggin, in her re- cent "Diary of a Geese Girl,’ re- counts certain characteristics of this bird: “The intelligence of hens, though modest, is of such an order that it prompts them to go to bed at a virtuous hour of theic own ac- cord; but ducks and goose have to be materially assisted, or I believe they would roam the streets till morning. Never did small boy detest and re- sist being carried off to his nursery as these dullnrds. young and oldI de- trst and resist being driven to theirs. hether they suffer from in- somnin. or nightnmm, or whether they simply prefer the sweet air of lilerty (and death) to the odor o! captivity and the coop, I have no means of knowing." The transfer of the name of the goose to a stupid or foolish person is not justified by the capacity or the bird, for though {\vkward and clumsy is is intelli- gent. "Three women and a. goose makea market." Certainly the selection of a suitable goose for a holiday table may sometimes call for the united wisdom of three women. A green goose is merely a gosling, and a young bird has it tender Windpipo and yellowish bill and feet. When old a reddish tinge appears in the Iyellow. When iresh killed the feet inre more pliable than after kcepin Her 11. while. An old bird is often Hmproved by washing the greasy skin thoroughly with soap and water. but this is not essential for a young one. The trussing and stuffing of a ‘goose are the same as for other fowls, but sage and onion are the usual flavors for the stalling. That the use of apple sauce with roast. |goose is an old, old custom is prov- 'cd by Shakespeare, for we find the following in “Romeo and Juliet": i According to a. very old proverb, The flight of the wild goose told the early agriculturisis when to cul- tivate their fields. The "gray lag goose" is the ancestor of all mod- (vrn varieties, and this name may be due to the tendency of the bird to lag behind others in migration. A‘ Common call of goose drivers is "lag 'om, lag 'em.” White geese have been highly esteemed since the time of the Romans, and the tendency 0! white feathers to grow Where others have been pulled out has made them more and more common. The large flocks of geese or former days were driven to market to be sold. but this journey could hardly be made iasiei‘ than a. mile an hour. It is said that at the present time more ihan three million geese pass through Warsaw every autumn, most of them for German markets. Germnns stufi goose with apples and chestnuts and serve it with red cab- bage. At the same price goose is a more expensive meat than turkey because of the larger proportion of bone and fut. True, goose oil has been a sov- ereign remedy for croup and throat troubles, but it has lost its popular- ity, if not superseded in efficiency by more modern compounds. An old goon: may be steamed or parboiled after stuffing, until nearly tender‘ and much of the fat thus drawn out, and then it can be roasted like a. younger bird. There is no reason "Thy wit is a vmy bitter sweet;- ing; it is a most sharp sauce." “And is it, not well served with a sweet goose ?" Lhc sweoting is, of course, a. varlu ety of apple; the name explains “sell... In the fourbcenth century a. roast goose was often ?t.uf|‘ed with garlic and quinces by Italian cocks and thus prepared was highly esteemed. The Germans stufl” goose with apples and chestnuts and serve it with red cabw VanuhV. ..V, why geese should not, be boiled or. fricassced like fowls, but. the aver- age household uses them so little that they seldom appear in any othw or way than stalled and roasted. the feather-bod has taken occupation of the goose- ‘KWQMEiééT-‘EQPKOWKQ $£v31€653€¢5kb39§9§€0§€63§ fi“I’-_