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