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HomeMy WebLinkAboutThe Clinton News Record, 1916-12-14, Page 2D. IncTAGGART Ii. D. facTAGGART McTaggart Bros. BANKERS e---• A CENTRAL BANKING 131751. NESS TRA NS A arEn. r4onts oncouNTzp, DRAFTS ISSUED. INTEREST ALLOWED ON DE- POSITS. SALE NOTES rua CHASED. II. T. RANGE - NOTARY PUBLIC, CONVEY- ANCER, FINANCIAL, REAL ESTATE AND FIRE INSUR- ANCE AGENT. REPRESENT. 1NG 14 FIRE INSURANCE COMPANIES - DIVISION COURT OFFICE, CLINTON. -• 71'. FIRTDONE, BARRISTER, SOLICITOR, NOTARY PUBLIC, ETC. Office- Sloes Block --CLI STON 11. G. CAMERON K.C. BARRISTER, SOLICITOR, CONVEYANCER. ETC. Office on Albert Street ocealsed bI Mr. Hooper. In Clinton on every Thursday, and on any day for which ap- pointments are made. Office hours from 9 a.m. to 6 p.m. A good vault in connection with the office. Office open every week -day. Mr. Hooper will make any appointments for Mr. Cameron. ClIA 111113 B. HALE, Conveyancer, Notary Publics, Commissioner, Eta. REAL ESTATE and INSURANCE Issuer of 11 erring* License* HURON STREET, - CLINTON ORS. GUNN & GANDIER Dr. W. Gunn, L.R.C.P., LB 0.S., Edin. Dr. J. 0. Candler, B.A., M.B. Office -Ontario St., Clinton. Night dells at residence, Rattenbury Ste or at Hospital. DR, C. W. THOMPSON PLISTICILN, SURGEON, ETC. Special attention gives to dia eases of the Eye, Rat. Nola and Throat. Eyes carefully examined and suit able gleams' prescribed. Office and residence: 8 doors west of the Commercial Hotel, Harass St, GEORGE ELLIOTT Licensed Auctioneer for the Counts Cf Huron. Correspondence promptly answered. Immediate arrangements can be made for Sale Date at The New. -Record, Clinton, or lay sidling Phone 13 on 15t Charges moderate and satisfaction guaranteed There is a Cold Day Coming . Why not prepare for it by ordering your winter supply of Lehigh Valley cal. None hater in the world. HOUSe Phone 12. Office Phone 3. A. J. HOLLOWAY The McKillop lutual Fire Insurance Company Head office, Seaforth, Ont. DIRECTORY President, James Connolly, Goderich ; Vice., James Evans, Beechwood Sec. -Treasurer, Tho. B. Hays, Sea. forth, Directors George McCartney, Sem forth ; D, F. McGregor, Seaforth ; G. Grieve, Winthrop; Wm. Rhin, Seaforth ; A. McEwen, Brimfield ; Robert Ferris, Harlock. Agents : Alex. Leitch, Clinton; J. W. Leo, Goderich ; Bd. Hinchley, Sea. forth ; W. Chesney, Egmondville ; B. S. Santulli, Brodhagen. Any money to be paid in ma:- be paid to Moorish Clothing Co„ Clinton, or at Cutt's Grocery, Goderich. Parties desiring to effect insurance or transact other business will be promptly attended to on application to any of the above officers addressei to their respective post office- Losses Inspected by the director who lives nearest the scene. It. • RAILW : -TIME TABLE.-.. Trains will arrive at and depart from Clinton Station as follows; BUFFALO AND GODERICH DIV. Going East, depart U II II {1 Id II 7.83 a.m. 8.03 p.m. 5.15 p.m, Going West, ar, 1L00, dp. 11.07 a.m. • " depart 1.85 p.m, " ar 6.32, dp. 6.45 p.m. " departs 11.18 p.m. LONDON, HURON di BRUCE DIV. Going South, ar. 7,33, tip. 8.05 pale " " depart's- 4.15 p.m. Going North, as.. 10.30, dp. 11.00 a.m. • " departs 6.40 P.m, Constipation -- the bass of old age'', is not to be cured by harsh purge,. twos; they rather aggravate the - trouble. For a gentle, but sure laxative, use Chamberlain's Stomach and Liver Tablets, They stir up the liver, tone the nerves and freshen the stomach and bowels just like an internal bath, Woman's best friend. From trirlhood M old are. these little red health re- storers are an unfailing guide to 1111 activeliverklid a clean, healthy, normal stomach. Take a Chamberlain's Stomach Tablet at night and the sour stomach and fer- mentation, and the headache, hyo all gone by morning. All drnOists, 26g, or by mad from Chamberlain Welkin Company, Toronto 12 Fertilizer We carry a Complete Stock of Ethne's Natural Fertilizers No better on the market. Hay We pay at all ;seasons the highest market prices for Hay for baling. Seeds American Feed Corn, Red Clo- ver, Alaike, Timothy and Alfalfa. FORD & McLEOD CLINTON. How is Your Cutlery Supply ? Ton know that Jewelry SW( Cutlery is out of the com- mon class. At least, OURS is. It carries a distinctiveness -- an air of superiority, that comes from being made with the greatest care and ut- most skill from the highest - priced materials. If you can use some of this Cutlery in your home, yen will be proud of it every time you see it on the table Carvers, cased, $3.00 up. Knives, Forks and Spoons, $1.00 doz up. Knives and Forks, steel, white handles, $3.00 dot. op. Let us show you our Cutlery line. Let us tell you more about why it is the most desirable that you can pat your money into. W. R. COUNTER JEWELSII and ISSUER of Id A BILL& G E LICENSES. 1•11/.1•11ImM. "Nows.Record's" New Clubbing Rates For 1917 WEEKLIES. News -Record and Family Herald and Weekly Star 1.85 News -Record. and Canadian Countryman 1:50 News -Record and Weekly Sun ..'1.85 News -Record .and Farmer's Advocate 2.35 News -Record and ,Farm & Hairy1.05 News -Record and Canadian Farm 1.81 News -Record and Weekly Witness 1.85 News Record and -Northern Messenger 1.60 News -Record and Saturday Night, 3.50 News -Record and Youth's Com- panion 3.25 STONTKLESS. News -Record and Canadian Sports- nmn 3.26 News-Record,,and Lippincotis Maga- zine 3,25 DA/LISS News -Record and World $360 NeWs-Record and Globe . ... . • • 3,60 News-Revord and Mall & Emp11.e. . 3.60 News -Record and Advertiser Newe-Rem.o and Morning Free Dross 3.60 News -Record and ?livening Free Press .. 3.60 Nows-Iteeord and Toronto Star..., 2,35 News -Record and Toronto News.. 3.85 If what you want Is net in this list let us know about it, We can supply you at less than it would cost you to send direct. In remitting please do so by Fest- office Order, Postal Note, nisi/yeas Order Or Registered letter and address G. E. HALL, Publisher News -Record CLINTON, ONTARIO. Clinton Flews- Record CLINTON, ONTARIO. Terms of subscription -$1 per year, In advance; $1,50 may be charged if • not so paid. No paper discon. tinned until all arrears are paid unless at the option of the pub- lisher, The date to which every subscription is- paid is denoted on the label. Adventleing Rates - Transient ad- vertisements, 10 cents per non- pareil line for flret insertion and 4 cents per line for each subse- quent insertion. Small selyerbise- ments not to exceed one inch, such as "Lost," "Strayed," or "Stolen," etc., inserted Wee for '35 cents, and each :subsequent in- sertion 10 cents. Communications intended for pub- lication must, as a guarantee of good faith, be accompanied by the name of the writer. G. B. HALL, Proprietor. COOKING HINTS In balling a cake, always use the greatest heat at first. When breadcrued mbs are addto goose stuffing pomp must be allowed for swelling. , Cold sweet sauce is considered a more suitable adjunct to a Christmas pudding than a hot concoction Mince pies should be baked from twenty to thirty minutes and the tops brushed over with the white of an egg a short time before they are done, Dried green Peas, which are very cheap, make a most excellent soup for the wider. They should be soaked overnight in cold water. To make egg -powder take a quar- ter of a pound of tartaric acid, three quarters of a pound of bicarbonate of soda and one pound of arrowroot. Dry and mix well, and then add two ounces of sequi-carbonate of ammonia and two draclims of powdered tumerie. The secret in having a good roast turkey is to baste it often enough, and to cook it long enough. A turkey of seven or eight pounds should be roasted at least three hours, and a very large turkey not less than four hours; an extra hour is preferable to one minute less. To make soda -water. -Dissolve one pound of crushed sugar and two ounces of super -carbonate of soda into each two gallons of water used. When properly dissolved, fill pint bottles with this water; haye the corks at hand, drop half a drechm of citric acid in crystals into each pint bottle, cork at once, and tie down, keep the bot- tles in a cool place, and be sure to handle them carefully. Goose with chestnuts. -Roast forty or fifty chestnuts, skin half of them; add them to half a pound of sausage - meat, a morsel of garlic, sage, salt and pepper to taste, a grate or two 1 !without breaking them, and draw thein out with a fork. Break off the l , leg by bhe joint, the sinew -hanging ' to it. Cut the oil sack from the rump. Now it is ready to stuff. Put I the stuffing that is to be used, a lit- e tie in the neck, the ,rest in the body, t and sew up the opening. Draw the 1, skin smoothly down and under the back, pros the wings close to the body e and 'fold the pinions under, crossing the back, and holding down the skin of the neck. Press the legs close to the body, and slip them under the skin as much as possible. Press the trussing needle, threaded with white twine, through the wing by the middle joint; pass it through the skin, of the , neck and back and out again at the ef middle joint of the other wing. - Be - turn the needle through the bend of f of nutmeg, and the liver of the goes chopped Andy, Mix well, and see the the chestnuts are well mashed. Skil the rest of the .nuts, and pub them ig whole*. Roast the g000e, and serv with gravy and a puree of chestnuts Mincemeat is plain and wholesom when made with a pound each of cur rants and raisins, e pound and a half of brown sugar, two pounds and half of apples, half a pound of orang m ' armalade the same of chopped suet a pound of candied peel, a (marten o an ounce a good spice, the rind an juice of a lemon, and half a pint o raisin wine. After mixing and stand ing for a day or two, add more sug an, should it be required. Cornflour Lemon Jelly. -To make four lemons, six ounces of sugar three-quarters of q pint of water, and some cornflour are required. Tb rind of the fruit may be rasped o grated on the sugar. Add the strain ed juice of the lemons to the water and boil in an enamelled saucepan Then add the cornflour, mixed with cold water to a.paste, and boil for a minute or two, before pouring into a mould. An ounce and a half' of corn flour to a pint of liquid is sufficient at this season. Use a shallow mould A wholesome Christmas plum -pud- ding can be made at small cost with a pound of smoothly mashed Potatoes half a pound of boiled and mashed car rots, a pound of flourr, (or half flour and half breadcrumbs for a lighten phdding), a pound each of currants and stewed raisins, half a pound of suet, three-quarters of a pound of sugar, a pinch of salt, and grated nut- meg, a good pinch of doves, two tea- spoonfuls of treacle, two ounces of candied peel, a large grated apple, and two eggs. Cost, about two shillings. hToimores.for one Pudding, about eight a the leg at the second joint, through the body and out at the same point at the other side. Draw the cord tight and tie it, with the end at the wing joint, Thread the needle again and I run it through the legs and. body at the thigh bone and back at the ends e of the drum sticks. Draw the drum r stick bones close together, covering • SOME CHRITMAS DISHES To Salt Almonds. -First blanch the almonds and spread on a nice clean baking tin, add a small piece of but - tee; directly jt is dissolved shake the almonds about a little, Bake till the almoi.ds are a nice golden brown color then dredge with dried salt, and turn oct tp cool. To Glaze a Christmas Ham.-Itirst brush over the ham with beaten yolk of egg, then cover this very thickly with powdered breadcrumbs, pressed on firmly Lastly, brush over the whole with thick cream, and set in a quick oven. This glaze should be brown, and will be like a delicious crust. Christmas Cake. -Take an equal weight each of blanched sweet alm- onds, caster sugar, flour, batter, soil - banns and eggs. Pound the almonds to a paste in a marble mortar and mix all the ingredients together in the usual way. This cake should be baked rather slowly and longer than an ordinary cake. "Maids of Honor" Cheesecakes. - Boil gently together for a quarter of an hour half a pint of milk twe table- spoonfuls of breadcrumbs, two ounces of butter, a little thin lemon -peel, some loaf sugar, three well -beaten eggs, and stir till the mixture becomes thick. Then pass it through a sieve, add two More beaten eggs, and suffici- ent flavoring to be tasty. Line some patty -pans with puff -paste, half fill with the mixture, and bake. Belgian Christmas Pudding. -Take half a pound of prunes, half a pound of currants, half a pound of flour, three ounces of suet, two ounces of mixed peel, half a teaspoonful of car- bonate of soda, half a teaspoonful of 00••••••••••• ••••••11.11WEMPIONSONIMIND.160.• at 1. MI Mmo.IMmwm I 1 I WANTED NOW Reliable Salesman to act as Agent In Huron County PAY WEEKLY Outfit fnee, exclusiVe territory and monhy-making sPecialties. Our agencies are' the bast in the business for we sell the highest grace es stook at most reasonable prices and guarantee deliveries in first-class condition, Nursery stock Is selling well this year and good money can be made in this district, For par- ticulars write Web Manager, PELHAM NURSERY CO. TORONTO, oxPr. 1-1ELPFUL We are now ready to show you a beautiful stock of Christ- mas Gods. Ebony Brushes, Mirrors and Manicure Pieces and Sets. '1 Ivory Brushes, Mirrors, Mani- cure Pieces and Sets, Jewel Cases, Hair Receivers, Trays, Etc. A new stock of up-to-date handbags. Gillette Auto Strop and Ever - Ready Safety Razors and Shav- ing Brushes. Rodalcs and Albums. Pack- age Perfumes in a variety of pleasaat odors. Beautiful new, goods at the Rexall Stare ay-muctsaarmssulesecli W. S. R. Holmes negur.ipara..21wakkeeel,nacearnimmaral..."., spice, a pinch of salt, one egg, and a little milk. Stone the prunes after scalding and drying. Mix all the dry ingredients. Dissolve the stela in the warm milk. Beat the egg and add to mixture; beat all till quite blended and pour into a well -greased mould filling it only two-thirds up. Boil for five hours steadily. Mincemeat. -Half a pound of finely chopped suet, half a pound of raisins (weighed after being stoned and chop- ped), half a pound of currants, one pound of chopped apples, three-quart- ers of a pound of mixed candied fruit finely chopped, three-quarters of a pound of brown sugar, spice to taste. Mix all the ingredients thoroughly to- gether, place them in a -jar, and then add two wineglassfulteof brandy. If the mincemeat is to be kept long, more brandy must be added. Beef Sausages -These are best when made of beefsteak. Take away all skin, and chop the meat finely, weigh, and place in an earthenware pan with these ingredients: To every pound of meat add a quarter of a pound of beef suet, a quarter of a pint of stock or water, two ounces of breadcrumbs, half an ounce of salt, half a teaspoon- ful of dried and sifted parsley, the same quantity of dried thyme, and a teaspoonful of black pepper. Work these ingredients thoroughly togeth- er with a -wooden spoon. Clean some skins nicely, rub them well over with noon juice, and put to soak in water. Take the skins out of the water one at a time, dry them, and fill with the sausage meat. Tie in lengths of bout three niches. If these sausages are well made and cooked, they will, when cut, give plenty of gravy. Plum Pudding. -One pound of beef suet, -shredded fine and chopped, one pound of, seeded raisins, the same aliment of currants, carefully washed and dried, half a pound of citron in fine shavings, five tablespoonfuls of brown sugar, rolled fine, three cups of grated stale bread, one cup of flour, one grated nutmeg, a tablespoonful each of mace and cinnamon, four large tablespoonfuls of cream, six eggs, two gills of orange juice and the grated rind of a lemon. Roll. the fruit in the flour, moisten the bread crumbs with the cream, beat up the yolks of the eggs, and stir into them all the ingredients, and, lastly, the whipped whites of the eggs. Pour into a pod- ding bag, leaving room for it to swell. • Serve hob and whole, with sprigs of holly stuck in the top. ITrussing and Roasting the Turkey. the opening made by drawing the fowl, and tie the ends, Have both knots on the same side of the fowl, and when roasted coot on opposite side and draw out. To roast, dredge the fowl with salt, pePper and flour, and place in a pan with 1 pint of water. Baste every 35 minutes. Allow 15 minutes to the pound to roast. Ten minutes before it is done, take out and wipe over with butter, and dredge once more in flour. Replace in oven until it is a golden brown and crisp. HOME --MADE CANDY FOR CHRISTMAS Chrietmas gay would not be com- plete without its boxful of sweets'and there are none indre toothsome than the wholesome home -male varieties which are so easily prepared.. They are safe for the children, and gown - ups like them as well. A box of these candies, packed in some dainty way, always makes an acceptable gift and sometimes proves a solution of the • "What -shall -I -give?" problem which is always with us. , Cream Grapes. ---3 lbs.. confection- ers' sugar. 1 pt. water. Pinch cream , of tartar. Grapes. First make your fondant, putting the sugar into a The success of the entire dinner on this annual festival depends upon the perfection of the bird chosen to grace the occasion. No matter how care- fully the vegetables are cooked, how , the cranberry sauce sparkles, how flaky and spicy the mince pies, or how toothsome the plum pudding, if the ' queen of the feast lacks flavor, tend- erness or juiciness, the housekeeper feels that all Use has been in vain. It may be well to consider some of the details esential to success, and not trust entirely to the choice of your marketman, or the care kind skill of your cook. , Select a young hen turkey, ancl for , a family of six or eight, one of about ten pounds' weight. The best tur- keys have black, smooth legs, tile spurs soft and loose, the breast full, and the flesh plump and of a pinkish white tinge. If the pin feathers arei numerous and the long hairs few ,and the breast bone cartilaginous you ' may be sure the bird is not too old; and if the eyes are full and bright, and the legs and feet limber, the ; bird is fresh. At all first-class mar- ' kets the turkeys are carefully drawn,' the tendons removed from the drain - sticks, and the crop removed from the end of the neck or through a slit in the skin on the back. Unless you are sure tido will be done right, it is better to order it sent home undeawn, for the legs will be much better eat- ing if minus the tough tendons, and the unnecessary gash across the breast is unattractive, at least. First remove pin feathers and singe off the hairs. Then thoroughly wash and wipe with a. soft cloth. Next draw the fowl and wash inside with warm Water. Cut off the neck close to the body, leaving the skin to fold over the opening. Then bend the legs back and carefully out the skin on the joint, just enough to expose -the sinews saucepan, adding the cold water, and stirring over the fire until the sugar is dissolved. Add the cream of tartar' it o f owsoft mixture to boil until t ball when tried in cold water; then pour into a basin which has been rinsed with cold water. Whenitcionthe cool for you to put your finger middle ait, cream it and, when thick, ltneadwityoui• hands until it is a solid, firm, creamy mass. Drop some of this fondant into a small saucepan, add a few drops of lukewarm water, and melt it carefully, stirring continuously. Dip each grape into the melted fondant, drop on wax -paper and set on a tray or tin until it hardens. Kumquat Candies. -Kumquats, two capfuls confectioners' sugar, pinch cream of tartar, 1,U cupful water, yel- low coloring, chopped nut -meats. Cut a small slice from the top of the kum- quats, scomi out all the insides and place the kumquats in small paper cases. Put the sugar .into a sauce- pan, add the strained kumquat -juice, cream of tartar and water. Stir till the sugar is dissolved, then boil till it forms a soft ball when tried in cold water; add -a few drops of yellow coloring, pour onto a slab and knead till smooth. Return to the pan and stir till melted, then pear into the pre- pared kumquats Sprinkle with the nut -meats which have been finely chop- ped. Honeyed Pop -Corn. -Pop -corn, salt, a MINCE MEAT AND CAKES Here are two recipes from mince cooks: procured from old -f ash ioned No. 1.--13'ive pounds of chopped beef, two pints of chopped suet, ten pints of chopped sour apples, two pounds of sugar, one quart of molasses, two ounces of cinnamon one ounce of cloves, one tablespoonful of salt, one tablespoonful of pepper, SIX pounds of fruit. Mix all together and scald. No. 2. -Cook to and one-half pounds of beef ,(this thould make two quarts when clopped), four quarts chopped apples, one pint of currants which have been thoroughly cleansed, one quart of raisins stoned just before using, one cup of chopped citron, four, cups of brown sugar, two cups of mo- lasses, one cup of chopped suet, one nutmeg grated, one tablespoonful of salt, two tablespoonfuls of cinnamon, one-half tabledpoonful of cloves. Place in an earthen vessel and keep in a cool place. This quantity will make twelve pies. Some ddieleus cakes to be made now for Christmas ate the following: Imperial Cake. -Two pounds of sug- ar, two pounds of butter worked to- gether. Add two pounds of flour, part of vvhich is used for dredging, two pounds of raisins, three pounds of blanched and chopped almonds and two pounds of sliced citron. Ibis well to pound the almonds in a porcelain mor- tar, a small quantity at a time, add - mg rose waiter occasionally'- to keep them from becoming oily. After mix- ing in the fruit with the sugar and. flour, add one wineglassful of rose writer, two glasses of sweet grape juice, a small quantity of mace and one teaspoonful of baking powder. Bake four hours, placing in a cool oven at first and increasing the heat gradually. When cold put in a tin bar and seal tightly. Christmas Cake. -Beat one pound of butter to a cream. Add one pound of Powdered sugar and beat until very light. Now mix in ten eggs whipped together and add ape pound of pastry fioar. As soon as these ingredients are perfectly smooth, stir in one-half teaspoonful of cloves, one grated nut- meg, one teaspoonful of cinnamon, one teaspoonful of allspice, the grated rind and juice of two lemons and one-half pint ofeunferrnented grape juice. Mix together one pound of sultanas one pound of currants, one pound of stoned raisins, one pound of orange peel, one- quarter pound of lemon peel and one- half pound of sliced .citron, Dust with half a cup of flour and mix thor- oughly with the remainder of the cake. Line a fruit cake pan with greased paper, filling it afterwards with the mixture, and bake in a modevate oven for three hours, increasing the heat during the last hour. For a medium- sized family this recipe should be halv- ed and it will last as a rich sweet all through the holiday season. A delicious chestnut sweetmeat is the French matron glace, which may be made front the common small chest- nut or the large English nut. Take off shell and brown skin. Boil in steaming water until tender, but not soft. When the water is drained off add to each pint of the nuts two table- spoonfuls of vanilla and one pound of sugar dissolved in half a pint of water (this amount of water should be used for the entire weight of the sugar). Allow the chestnuts to boil in this vanilla sauce until very soft and dark, SEVERE RHEUMATIC PAINS DISAPPEAR Rlientnatism depends on an acid whieh flows in the blood, affecting the muscles and joints, producing inflam- motion, stiffness and pain. This acid gets into the blood through some de- fect in the digeative processes, and remains there because the liver, kid- neys and skin are too torpid to carry it off, Hood's Sarsaparilla, the old -lime blood tonic is very suceessfid in the treatment of rheumatism, di acts directly, with purifying effect, on the blood, and through the blood ori the liver, kidneys aril skin, whith it stimulates, and at the same lime it improves tile digestion. Get Hood's Sarsaparilla fed ay. Sold by all druggists. and rich. Lift each carefully with s fork, put in a bottle or jar and covet with the boiling syrup. Seal tightly and stand aside until ready for use. Christmas Gift Quotations. Wraji Christmas gifts in white tie. sue paper, tic with red ribbon. Fast- en in the bow a small sprig of holy. Inclose with gift card with Christ wish. 1. "Sunbeams bless thy Cheistnts3V - day, • Gladness dwell with thee for aye." 2. "We hope your Christmas will be merry; t We hope you will be happy, very." 3. "The world is happy, the world is wide, May joy be yours this Christmas- tide." 4. "Christmas comes but once a year; Christmas always brings good cheer." 5. "Christmas greetings with good cheer, And may you have a glad New Year." 6. "Holly branch and mistletoe, Happy days where'er you go." 7. "Sing a song of Christmas, Wish you happy times, Four and twenty joybells Ring your merry chimes." 8. "To every one and all of yours, We wish a merry day." 9, "For you we wish the Christmas pleasures Through all the year may stay.d 10. "In your heart be Christmas gladness, Far from you be care and sad- ness." 11, "Sing his; sing hey; sing hol sing holly! ' We wish your Christmas will be jolly." At An Armory. The head of a great gun and arm- or -making establishment said to the agent of a foreign Government: "Then, sir, I am to understand that you want us to make you an armor plate that no projectile can pierce 7 We are producing armor plate like that daily." "No," replied the military agent, "you mistake me. I want to know if you can make a gan that will pierce any armor plate manufactured?" "Certainly, sir, certainly," was the prompt answer; "we do that sort of thing every day." 14 cupful water, 114 cupful Honey, cupful seems This sweetmeat will be especialljeapPreciated by the children. Pop the desired amount of corn and salt it lightly; stir well and piece aside in a moderate oven. Now pour the water over the sugar and allow it to dissolve slowly oyer the fire. When it has boiled four minutes add a cup- ful of the honey, stirring all the time, and as soon as the mass starlit to boil pour in the rest. Keep stirring con- stantly to prevent Wieling or stick- ing to the sides of the saucepan. Boil to the spit -ball stage and pour over the pop -corn. Mix and cool. Baked Candies. -11,4 cupful brown sugar, 1 cupful boiling Water, 2 egg whites, 1 teaspoonful vanilla, 1 cupful Pecans or English Walnuts. Place the sugar and water together in a saucepan. Stir until the sugar is dis- solved; then cook without stirring un- til a little dropped in cold water forms a soft ball. Have the egg whites stiffly beaten, pour the boiling hot spew over them' and beat until the the mass is soft andm creay. A vanilla and the puts and continue to beat until the candy stiffens. When needy set drop by spoonfuls on wax paper and leave until hardened. Baked Caruhesn-ltt; Cupful brown sugar, 1 egg, 14 teaspoonful baking 'soda, 2 cupfuls chopped hickory -nuts, Orange and lemon flavoring, pinch of salt. Beat the egg to a stiff froth. Add the sugar, also the baking soda, and continue to beat until the mixture is smooth and creamy. Flavor to taste and add the nuts, finely chopped, stirring so that they are well blended ,with the other ingredients. This quantity of legs should be amough to form the mixture into a stiff paste Spread on greased papers and kW these on baking pans. Bake in a moderate oven for twenty minutes, and when cold cut into squares. gold each of these squares in wax -paper so that they Will not run together. Mexican Candy. -2 Cupfuls brown auger, 1 tablespoonful butter, pinch of salt, 1 teaspoonful vanilla extract, sh cupful cream, 2 cupfuls Pecan nate. Place the sugar, butter, salt, and cream in a saucepan and cook, stir- ring constantly until the mixture boils. _Reduce the heat and continue the cook- ing until a little dropped in cold wat- er 'forms a tuft ball when rubbed be- tween the thumb and finger. Cool, then beat until the candy thickens. Add the vanilla anti the nuts., and bn- ntediateiy form into small heaps, drop- ping these from the tip of a spoon upon wax -paper. This candy needs a good deal 'of care in the making, as it must not be cooked until too hard, nor beatene after it has begun to set thirty -fine cents for a three -ounce bet- and bake in slow oven for three hours: DAINTY SWEETMEATS A Pretty Christmas -Cake. - A Christmas cake will be doubly attrac- tive to the children if "Merry Xmas" is traced with icing about the sides or top, The loaf cake should first be covered with a thick coating of icing, preferably colored red and flavored with strawberry or red raspberry. A white icing for the decoration and let- tering can have a delicate flavor of vanilla. The scrolls, leaves and let- tering can be formed with the use of a cornucopia made of very stiff paper, sewed together and the point clipped to any sized opening desired. One, will require a small hole for the let- tering, while a larger one will be bet- ter for the filling. The icing is plac- ed in the cornucopia, and by gently pressing from the side near the top as one guides the cornucopia over the cakes the icing will ooze through the small end. The inexperienced hand should first trace the letters with a knitting needle across the -firm coat of icing. Icings and Flavorings, -There is no- thing that equalt the boiled icing, and by boiling the sugar and water with- out stirring until it spins threads when run off a spoon or fork, then turning this syrup on the whites of the eggs, which have been whipped dry, then beaten until cold, one will have a deli- cious covering. A half teaspoonful of cream of tartar put into the sugar and water prevents sugaring. Stewed cranberry juice, red currant, raspber- ry jellies or beet juice will produce any shade of red or pink, and should be put into the sugar and water before it begins to boil. Five cents' worth of red and green vegetable coloring purchased at so reliable drug store will give One enough material for a family Lou' six months. When purchasing say that it is wanted for food color- ing, arid this will assure getting a vege- table and not a, mineral preparation. An Uncooked Icing. --An uncooked icing that will keep moist for several days is made by using confectioners' sugar, which is also known in stores as "four X," adding enough sweet cream until it is moist enough to spread without running, Add the flavoring and roll out all lumps in the Sugar before wetting. For this it - tog' the coloring should be put in alt ternating with the cream. If it be- comes too thin add more sugar. A wend about flavorings: Many in tousekeeper pays twenty-five or tie of extract when she can purchase at the drug store vanilla optimate for $1.25 a pint, and in some localities for loss. This is the first grade of vanilla, and a pint will last an ordinary family..k a year, All spoon measurements in the fol- lowing recipes mean level, unless oth- erwise stated; the cups used are the one-half pint measuring ones, and the molasses is the dark New Orleans, Fruit Loaf. --Remove the rind from one pound solid fat, salted pork; cut into slices, chop very fine or put through the mincing machine; then pour over it one half pint absolutely boiling water. Remove seeds from one pound raisins, take one pound cur- rants, cut one pound citron into thin narrow stripe. Put together two lablespoonnuls pulverized cinnamon, one tablespoonful each pulverized , cloves, inance, nutmeg; add one pint molasses, then the pork and water; now beat in enough flour to make a I batter that can be easily dropped from the spoon; sift two teaspoonfuls bi- carbonate (baking) soda in with part of the flour, dredging the fruit with that part of the flour which has no soda in, stirring in the floured fruit the very last thing to prevent its dropping to the bottom of the batter. Grease paper and line the tins two- thirds full and bake in a slow oven fiOr two hours or until the centers are firm. It is always safe to test the batter in a little patty -pan, so if too thick or too thin it can be easily re- medied. The exact quantity of flour cannot always be given, as some kinds thicken more and others less. Pastry flour should always be used whenever it can be secured, as it makes a more tender cake. Another Recipe. -This may appeal to those who do not care for the pork as shortening: Cream one-half cup - cul butter, then add one-half cupful brown sugar and cream . again, add one-half cupful each of molasses and sweet milk; imat one egg and add. Sift together one and three-fourths cupful flour, ono -half teaspOonfol soda, one teaspoonful cinnamon, one-half teaspoonful each of cloves, grated nut- meg, allspice and mace. Dredge one- half pound raisins and one-fourth pound currants and add the last thing; as in above recipe. This makes one large cake. Steam three hours, then quickly transfer to a well -heated oven ton one hour, or omit the steaming