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f<¢({(¢ (QQQQQQQQGGQM‘ E WHH [mum IHRKEY K «(fl‘ (‘6‘ «‘(Q‘9’B’Bbfi “level measurement} are need in all these recipes). At this season of the year when boliday_ dinpers A follpw_ (33.01!“ other in rapid’luécession 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 the holidny din- 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- 'oome meals after the holiday has pessed with its pleasant memories, and still not have a. “scrappy” any gestio‘n in any one of then}. ‘1‘ Turkey flash with Poached Egg. -â€"Remove the meat from cold roast turkey; cut in small pieces. There should be one cup packed solidly. Add an equal quantity of the stuf- fins minced. add a. tablespoon of onion juice and season with salt and pepper; turn into a well-buttered skillet and moisten with leftover 'blet or oyster sauce; mix well and et. heat throughout. Serve on cir- ¢les of toast. Make a depression in centre of each portion and slip in oare’ully a poached egg. Sealhped Turkey. â€"- Prepare a. sauce as follows: Melt two table~ spoonfuls each of turkey dripping nnd 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 o! 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 oysâ€" 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 sud Green Pcppers.â€"Chop one-half of a green pepper fine; saute five minutes in three tablespoonfuls of hatter, and three tablespoonfula of flour, stirring constantly; add gra- dually one cupful of chicken stock ind one-half cupful of hot cream; beat until smooth and glossy, aea- man with salt, pepper, and one- cighth teaspoonfu! of celery 5811;. Place the saucepan; pver h9t_ water or white stock, salt, pepper, celery alt, 5nd & few grains of cayenne. Process: Prepare turkey and ton- na; mix wen. \{elt butter Ind and add one cupful of cold roast turkey cut in small cubes; onevhalf cnpful of cold boiled potatoes cut in anal] cubes, and one-half tableâ€" nful of onion juice. When thor- gugbly heated serve in a. rice bor- er. . Turkey Croquettes.â€"Two cupfulc of cold roast turkey chopped fine, one cupfulyo! English walnut meats chopped fine, one teaspoonful of salt, one-fourth teaspoonfu! of cel- ery salt, one-eighth‘teespoonful of pepper, oneâ€"eighth teaspoonful of poultry seasoning, one teaspoonful of lemon juice, one-half tablespoon- Iul of ' rated onion, one teaspoonful of fine y 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 Jet mixture cool; Mould in cork thape croquettes, roll in fine bread crumb, dip in egg (diluted with cold water in the proportion of two tablespoonfuls of water to each Olightly beaten egg), then in crumbs. Fry in deep hot fat. Drain on brown paper and nerve with oys- ter sauce. Turkey Salpicon. -- One cup of odd turkey cut in one-half inch qubes, one-half cup of cold tongue cut in small cubes, one-half cup of 'lintton" mushrooms, one-half green 'p'epper cut in shreds, one-Wank onion finely chopped, (me and one- half tablespoonfnh of butter, one Ind oneâ€"half tablespoonfuls of tur- key dripping, two cupfuls of br‘own Thick Brown Sauce (for cro- quettes and cutlets).â€"-Two table- apoonfuls of butter, three and one- half teaspoonfuls of flour, one- !ourth teaspoonful of salt, one- eighth teaspoonful of pepper, one oupful of hot brown stock. Process: Melt and brown butter in a sauceâ€" pan; floug, stir to If, smooth {mate and continue browning (tab ng care mixture does not burn); add seasonings and gradually hot stock, beating constantly. Let boil oneâ€"half minute and remove from "28°: dripping in a saucepan. add onion and green pepper; cw “'t wither" browning five minutes. Add stock gradually while beating constantly. Season highly with salt, pepper, and celery salt. Add a. few grains 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€"â€"One and one- hali cups of cold turkey in small cubes, two tablespoonfuls of butter, one tablespoonful 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, reâ€" 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 oven’s heat, and sprinkle with cracker crumbs. Make five depressions, using a table- 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€"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 .moulda two-thirds full; Place moulds on an inverted pie pan and bake twenty minutes. Un- mould and nerve with sauce su- preme. Bauee Supreme. -â€" 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 tableâ€" spoonful of reduced mushroom li- quor, three-fourths of a. teaspoonful of lemon juice, salt, pepper, and a. few grains of nutmeg. Process: Melt the butter in a saucepan, add the flour, stir to a. smooth paste. Add stock gradually, stirfing con- stantly, add the cream, mushroom liquor and seasonings. Continue beating until smooth and glossy. Pimentoos Stuffed 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 fine and saute them to- gether in one tablespoonful of butâ€" ter; then add three-fourths of a cupful of cream sauce, halt a. cup of fine bread crumbs, half a cup of white angst of turkey, finely- chop: pod; add one pimento, chopped fine, and the beat-en 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 Souflle. -â€" Two cupfnls of scalded milk, two tablespoonfuls of butter, two tablespoonfuls of flour. three-fourths of a. teaspoonlul of salt, one-half teaspoonful of celery salt, one-eighth teaspoonful of pep- per, oneLthird' cupful of fine soft bread crumbs, two cupfuls of cold turkey, chopped fine, yolks of four eggs, well beaten, two teaspoonfule of finely chopped parsley, whites of four eggs, beaten stiff and dry. Process: Melt the butter in sauceâ€" 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 orisance supreme. Turkey Soup.-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- til the meat falls from the knuckle. The last hour of cooking add one onion, sliced, six slices of carrot. one outside blade‘el celery bye)“; {u‘pm-' imme a peppercorns, a. small bit of bay leaf, a spray of parsley, and one tableâ€" spoonful of salt. Strain and remove fat. The turkey and sessoning give flavor to the soup; ‘ while the veal adds strength and flavor also. The veal can be used for croquettes. Tomato Soup Celery A Few Simple Menus Which Will be Found Useful. Grapefrfxit Cheese C Boiled Onions Mashed P01 Celery and Apple Salad Plum Pudding Wafers Cheese Coflee ( Roast, Chicken Cranberry Sauce Potato Croquettes, ' Roast ‘Tuxkey ‘ Mashed Potatoes Cr: String Beans Lettuce Salad Christmas Pudding Coffee Nate Raisins Candies Suet Pudding Coffee 1" 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 AppleIShells Wafers .P‘lum Puddingâ€" -’Iadjan Sauce Cheese Croquettes Coffee 'Bon Ben: 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. Jack one day putrvdawn his plate. "Pudding’a hot,” he said; “I’ll wait. Here’s my pretty picture-bookâ€" I'll have time £01 just. one look.” Oyster Soup Wafers Celery Olives Baked Turkey, Giblet Sauce Cranberry Sauce Sweet and White Potatoes . Creamed Onions Tomato Jelly on Lettuce Leaves French Dressing Cream of Celery Soup Celery Olives CHRISTMAS DINNER. Baked Young Goose Baked Banana; Crackers Nuts Mashed Potstbes Cidér Sauce Raisins Cranberries TWO NAUG HTY DOGS. Spinach Wafers Croutons Olives Cofiee Now is the time when holly sprays Light all the barren, brooding _ ways, , . And every bell, it sounds noel, A mean in the Master’s praise._ Now is the tiine when ivies gleam Like beryl in the morning beam, Now is the time when mistletoe Is glossy in Athg goondayA glow} Now is the time of ingle mirth, Throughout the northern hemis~ phere-â€"â€"the more populous and high- ly civilized half of the world~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- cesses. ‘ - And eéery hell. it sonnas noel», And makes the Master’s praise its theme. 'A‘nd e'verx bell, it soun'dsinoel', To praise upon His name bestow. The blessed day of Christâ€"His birth, And every bell,- it sounds noel, To ring His praise throughout the earth. ‘ 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'miracle. 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 saddening the, lives of those about us by regrets and ‘complaintsl Surely 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 secrei 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- derâ€"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 n06 for a day, but for every day and £01- 3.11 eternity. But be looked still more and main As he sat upon the floor; And his doggies, Spot and Pop, - Gobbled all his pudding up! A Christmas Song. CHRISTMAS. Mince Dumplingsâ€"Prepare I good pufl paste. ROB thin And cut in three inch squares. In the cen- ter of each of these put a little mound of mince-meat made as for pics, gather up the ion? corners o! the pastry, pinchin the edges close together, brush wit melted butter, sprinkle with granulated sugar, and bake to a. light; brown in 'a hot oven. Serve with hard sauce favored with lemon juice and nutmeg. Decorate with holly. These are a pretty and pleasant change from him pies. Christmas Sandy-"nah in a pret- ty arrangement of tom jelly and canned asparagus tips, Hold the jelly in patty tins, and when ready to serve. sooopenoigl ’frmn the top of each to admh of standing six stalks of asparagn upright“ '15 will look like a little bouquet. With a few little debs of Might yellow mayonnaise this lmitMflm tomato salad is as pretty an H in palatable. Place the whole on a come of crisp lettuce leaves, and pay- toasted crackers and crew chose an an ‘Mgompaniment; ' ffifiifiéiéfii ' Jerusalem Pudding, -â€" Chap 3 quarter of a pOund 0! dates and cover with orange 5m. Whip a. pint of cream. Cover a third of a. box of gelatin with in" I cupful 0! cold water and soak In)! an hour; put cream in pan and keep cold; mix one cupful of boiled rice, one cupful of sugar, one teaspoonful of vanilla with the dates; pat the gela- tin over hot water anti! 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 finel choppod blanched almonds. 7 » Chrlstmas Loanâ€"This Christmas loaf cake is very popular: in Nor~ way. It is a cake also that im- proves in the keeping. Hen three ounces of butter and peer off into a pan, holding back the salt. Add two teblespoonfuls - of sugar, one pint of milk with a tonpmnful of yeast dissolved in some of the milk, and three whole eggs well beaten. Next add a. pound and a hall 0! flour, one-half pound of seedless raisins, half pound of currents, and shredded citron and round carda- mon seeds to flavor. hen toost to stir begin kneading and continue until the dough will not. stick to the board. Set- the pen in a warm place where there are no drafbs and when well risen 111% ,into the shape of a. round ion! of bread. Sprinkle with sugar thickly, let rise again, and bake in a steady oven one hour. Orange Pie.â€"Take two large oranges, grate the rind ‘Povn one and squeezethe juice hum both, straining out the seeds, and mix with the rind and one-half 1mm] of granulated sugar, adding a large tablespoonnt of flour, then stir in the well beaten yolks of three eggs and two tablespoonlnh of melted butter. Turn into a deep pie plate which hes been lined with me paste, and bake until firm in a amok oven. Beat the whites of the eggs until dry and firm with two tablespoon- fuls of sugar. Spread the pie smoothly with part of this meringue and return to the oven lor a min- ute or two to set but am brown, then squeeze the remainder of the meringue through a pastry tube on the first coating in tangy pattern or simple lattice design and set in the oven till slightly tinged with brown. Let cool, then lay holly leaves in wreath patteifinon top and simulate holly berries 'wlth small red candies such as can be purchas- ed_at anyfleonieetigner’e. Wk" “0310! Burnt Sugar Cake.â€"~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 cupfnls flour and beat; five minutes; next the wall beaten whites of two eggs, another half cupful of flour, two teaspoon- ful-s baking powder, one teaspoon. ful of vanilla, and three teaspoon- fulvs burnt sugar. Bake in two square tins and put logother with icing as follows: Boil one and threeâ€"fourths 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, 3 little va- nilla, and beat till cool and stifl enough to spread: ‘7 Ndbody ever magic fie M anything by worrying. fiofiuzfiuch he (night ban sent il he’d wanted to.” “Oh, yves. Every year be send: along jusg; epough '90 my)» as thin! " ‘Does your 'rich-nmh send you something forfiChrisfimaflf’ What Always Happens.