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The Brussels Post, 1916-12-14, Page 3COOKING HINTS ^•— 1 In baking a cake, always use the greatest beat at first, When breaderumbs are added to goose stuffing room must be allowed for swelling. Cold sweet sauce is coneidered a more suitable adjunct to a Christmas pudding than a hot concoction Mince pies ehould 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 of nutmeg, and the liver of the goose 1 chopped finely. Mix well, and tee that the chestnuts are well mashed. Skin the rest of the nuts, and put them in whole. Roast the goose, and serve with gravy and a puree of chestnuts, Mincemeat is plain and wholesome when made with a pound each of cur- rants and raisins, a pound and a half of brown sugar, two pounds and a half of apples, half a pound of orange marmalade, the same of chopped suet, a pound of candied peel, a quarter of an ounce of good spice, the rind and juice of a lemon and half a pint of , the winter, They should be soaked raisin wine. After mixing and stand - overnight in cold water. ing for a day or two, add more sug- ar, should ib be required. ter of a pound of tartaric acid, three Cornflour Lemon Jelly.—To make, quarters of a pound of bicarbonabe of four lemons, six ounces of sugar, soda and one pound of arrowroot, Dry I three-quarters of a pint of water, and and mix well, and then add two ounces some cornflour are required. The rind of the fruit may be rasped or To make egg -powder take a guar - of sequi-carbonate of ammonia and two drachms of powdered tumerie. grated on the sugar, Add the strain - The secret in having a good roast ed juice of the lemons to the water, turkey is to baste it often enough, and and boil in an enamelled saucepan. to cook it long enough. A turkey of Then add the cornflour, mixed with seven or eight pounds should be cold water to a paste, and boil for a roasted at least time hours, and a minute or two before pouring into a very large turkey not less than four mould. An ounce and a half of corn - hours; an extra hour is preferable to flour to a pint of liquid is sufficient one minute less, at this season. Use a shallow mould. To make soda -water. --Dissolve one A wholesome Christmas plum-pud- epound of crushed sugar and two ounces ding can be made at small cost with of super -carbonate of soda into each a pound of smoothly mashed potatoes, two gallons of water used. When half a pound of boiled and mashed car - properly dissolved, fill pint bottles rots, a pound of flour (or half flour with this water; .have the -corks at and half breadcrumbs for a lighter hand, drop half a drachm of citric acid pudding), a pound each of currants in crystals into each pint bottle, cork and stewed raisins, half a pound of at once, and tie down. Keep the bot- suet, three-quarters of a pound of ties in a cool place, and be sure to sugar, a pinch of salt and grated nut - handle them carefully. meg, a good pinch of cloves, two teas Goose with chestnuts.—Roast forty spoonfuls of treacle, two ounces of or fieby chestnuts, skin half of them; candled peel, a large grated apple, and add then to half a pound of sausage- two eggs. Cost, about two shillings. meat, a morsel of garlic, sage, salt Time for one pudding, about eight and pepper to taste, a grate or two hours. r suet, shredded fine and chopped, one pound of seeded raisins, the same amount 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 rst blanch theeach of mace and cinnamon, four targe To Salt Almonds.—First tablespoonfuls of cream, six eggs, two almonds and spread n nice clean baking tin, add a small piece of but- gills of orange juice and the grated rind of a lemon. Roll the fruib far; directly it is dissolved shake the in the flour, moisten the bread c almonds about a little. Bake till crumbs the almot.ds are a nice golden brown with the cream, beat up the yolks of calor then dredge with dried salt, and the eggs, and stir into them all the euro out to cool. ingredients, and, lastly, the whipped Glaze a Christmas Haim—First whites of the eggs. Pour into a pud- Tobrush over the hath with beaten yolk ding bag, leavingdroom with it sprigsto 'f of egg, then cover this very thickly Serve hob and whole, with of with holly stuck in the top. 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, butter, sul- banes and eggs. Pound the almonds to a paste in a marble mortar and mix all the ingredients together in v" „awns the uncal way. This cake should be queen of the feast lacks flavor, tend - SOME C}[RITMAS DISHES J Joint. Thread the needle again and run it through the legs and body at the thigh bone and back at the ends of the drum sticks, Draw the drum stick bens close together, covering the opening mode by drawing the fowl, and tie the ends, Have both knots on the same side of the fowl, and when roasted cut 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 15 minutes, Allow 15 minutes to the pound to roast. Tan minutes before it is done, take out and wipe over with butter, and dredge once more in flour. Replace in oven until k is a golden brown and crisp. Trussing and Roasting the Turkey. 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 ding if the baked rather slowly an eager feels that all tlse has been in vain. an ordinary cake. It may be well to consider some of the "Maids of Honor" Cheesecakes— details esential to success, and not Boil gently together for a quarter of dust entirel to the choice of your an hour half a pint of milk, two table_ marketrean, or the care and skill of spoonfuls of breadcrumbs, two ounces of butter, a little thin lemon -peel, your cook. some loaf sugar, three well -beaten Select a young hen turkey, and for 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 1111 with the mixture, and bake. Belgian Christmas Pudding.—Take hale a pound of prunes, half a pound of currants, half a pound of flour,three ounces of suet, two ounces of and if the eyes are full and bright, tering, while a larger one will be bet- I boiling water. Remove seeds from indexed peel, half a teaspoonful of car- and the legs and feet limber, the ter for the filling. The icing is plec-, one pound raisins, take one pound cur- bonate of soda, half a teaspoonful of bird is fresh. At all first-class mar- ed in the cornucopia, and by gently; rants, cut one pound citron into thin spice, a pinch of salt, one egg, and a kets the turkeys are carefully drawn, pressing from the side near the top narrow stripe. Put together two little milk. Stone the prunes after the tendons removed from the drum- as one guides the cornucopia over the tableapoonfuls pulverized cinnamon, scalding and drying. Mix all the dry sticks, and the crop removed from the cakes the icing will ooze through the' one tablespoonful each pulverized ingredients. Dissolve the soda in the end of the neck or through a slit in email end, The inexperienced hand cloves, nuance, nutmeg; add one pint warm milk. Beat the egg and add to the skin on the back. Unless you should first trace the letters with a ' molasses, then bhe pork and water; mixture; beat all till quite blended, are sure this will be done right, it is knitting needle across the firm coat of now beat in enough flour to make a and pour into a well -greased mould, better to order it sent home undrawn, icing. I butter that can be easily dropped from filling it only two-thirds up. Boil for for -the flogs will be much better eat- Icings and Fiavorfngs.—There is no- i the spoon; sift two teaspoonfuls bi- five hours steadily. Mincetnea . 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 draw the fowl and wash inside with beaten until cold, one will have a deli Grease paper and ling the tins two - c flnel h d tl risers of a warm water. Cub off the neck close cions covering. A half teaspoonful of thirds full end bake in a slow oven for a family of six or eight, one of about ten pounds' weight. The best tur- keys have black, smooth legs, the spurs soft and loose, the breast full, and the flesh plump and of a pinkish white tinge. It the pin feathers are numerous and bhe long hairs few ,and the breaab bone cartilaginous, you may be sure the bird is not too old; D ROME --MADE CANDY FOR CHRISTMAS Christmas day would not be com- plete without its boxful of sweets, and there are none more toothsome than the wholesome home-made variebies which ate 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- era' sugar. 1 pt. water. Pinch cream of tartar. Grapes. First make your fondant, putting bhe sugar into a saucepan, adding the cold water, and stirring over the fire until the sugar is dissolved. Add the cream of tartar and allow the mixture to boil until it 1orms''a soft ball when tried in cold water; then pour inbo a basin which has been rinsed -with cold water. When it is cool enough for you to put your finger in the middle of it, cream it and, when thick, knead with your hands until it is a solid, firm, creamy masa. Drop some of this fondant into a small saucepan, add a few drops of lukewarm water, and malt 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 eupfuls confectioners' sugar, pinch cream of tartar, i;• cupful water, yel- low coloring, chopped nut -meats. Cut a small slice from bhe top of the kum- quats, scoop 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 pour into the pre- pared kumquats Sprinkle with the nut -meats which have been finely chop- ped. Honeyed Pop-Corn.---Pop-corn, salt toy cupful water, 1410 cupful Honey, 1i/a cupful sugar. This sweetmeat will be especially appreciated by the children Pop the desired amount of corn and atilt it Sightly; stir well and place aside in a modcrabe oven, Now pour the water over the sugar and allow it to dissolve slowly over the fire. When it has boiled pour minutes add a cup- ful of the honey, stirring all the time and as soon as the mass starts to boil pour hn the rest. Keep stirring con- stantly to prevent burning or stick- ing to the sides of the saucepan. Boil to the soft -ball stage and pour over the pop -corn, Mix and cool, ;Baked Candies. -1a cupful brown sugar, 1 cupful boiling water, 2 egg whites, 1 teaspoonful vanilla, 1 cupful pecans or English Walnuts. Place the sugar and weber 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 ill stiffly beaten, pour the boiling hot syrup over them, and beat instill the mass is soft and creamy. Add the vanilla and the nuts and continue to beat until the randy stiffens. When nearly set drop by spoonfuls on wax - paper and leave until hardened. Baked Candies. -1t Cupful brown sugar, 1 egg, she teaspoonful baking soda, 2 cupfuls,ehopped 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 thab they are well blended with the other ingredients. This quantity of nate should be enough to form the mixture into a stiff paste. Spread on greased papers and lay these on baking pans. Bake in a moderate oven for twenty minutes, and when cold cut inbo squares. Fold each of these squares in wax -paper so that they will not run together. Mexican Candy. --2 Cupfuls brown sugar, 1 tablespoonful butter, pinch of salt, 1 teaspoonful vanilla extract, ee cupfal cream, 2 cupfuls Pecan nuts, 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 soft ball when rubbed be- tween the thumb and finger. Cool, then beat until the candy thickens. Add the vanilla and the nuts, and im- mediately 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 beatenn after it has begun to set, Didn't Originate in Germany, The Christmas tree is usually sup- posed to have originated in Germany, but this is not the case. The custom descends from Ancient Egypteegand dates back to a period long before' the Christian era. It is traceable to the fact that bhe palntti•ee puts forth a , branch every month, and at the end of the year the Egyptians were accus- tomed to set up in their houses a spray • of this tree with twelve shoots on it as a symbol of the completed year. ' AIAVTIl SWEETMEATS d l thenerness or juiciness, the housekeeper1, 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 ar top. The loaf cake should first be tle of extract when she can purchase at the drug store vanilla optimate for $1.25 a pint, and in some localities for less. This is the first grade of vanilla, I and a pint will last an ordinary family covered with a thick coating of icing, a year. preferably colored red and flavored All spoon measurements in the fel- with strawberry or red raspberry, A lowing recipes mean level, unless oth- white icing for the decoration and let- erwiso stated; the cups used are the Bering can have a delicate flavor of one-half pint measuring ones, and vanilla. The scrolls, leaves and let- the molasses is the dark New Orleans. tering can be formed with the use of Fruit Loaf.—Remove the rind from a cornucopia made of very stiff paper, one pound solid fat, salted pork; cut sewed together and the point clipped into slices, chop very Inc or put to any sized opening desired. One � through the mincing machine; bhen will require a small hole for the let-, pour over it one half pint absolutely ing if miuus the tough tendons, and the unnecessary gash across the breast is unattractive, at least. Filart remove pin feathers and singe off the hairs. Then thoroughly wash and wipe with a soft cloth. Next thing that equals the boiled icing, and carbonate (baking) soda in with part by boiling the sugar and water with of the flour, dredging the fruit with out sbirring until it spins threads wof when that part the flour which has no rue off a apoon or fork, then turning soda in, stirring in the floured fruit thin byrup on the whites of the eggs,' the very last thing to prevent its which. -knave been whipped dry, then dropping to the bottom of the batter. Y oppe , u ee-gtit pound of brown sugar, spice to taste. to the body, leaving the skin to fold cream of tartar put into the sugeu• and two hours or until the centers are Mix all the ingredients thoroughly to- over the opening. Then bend the legs water prevents sugaring. Stewed firm. It is always safe to test the gather, place them in a jar, and then back and carefully cuts the skin on the cranberry juice, red currant, raspber-; batter in a little patty -pan, so if too add two wineglaasfuls of brandy. If; joint, just enough to expose the sinews Ty jellies or beet juice will produce thick ar tee thin it can be easily re - the mincemeat is to be kept long, more without breaking them, and draw any shade of red or pink, and should mediad. The exact quantity of flour' brandy must be added. ',them out a fork. Break off the be pub into the sugar end water before "eafnnot ahvays be given, as some kinds •'Beef Sausages—These are best when log by the joint, the sinews hanging it begins to boil. Five cents' worth thicken more and others less. Pastry made of beefsteak. Take away all to it. Cut the oil sack from the of rod and green vegetable coloring flour should always be used whenever skin, and (hop the meat finely, weigh,' rump. Now it is ready to stuff, Put purchased at a reliable drug store will' it can be secured, as it makes a more and place in an'serbhenwere pan with the stuffing that is to be used, a lit- give one enough material for a family t tondo. cake. these ingredients: To every pound of tie in the neck, the rest In the body, for six months. When purchasing! Another Recipe. -'his may appeal meat add a quarter of a pound of beef , and sow up the opening. Draw the say that it is wanted for food color- to those who do mot care for the park suet, a quarter of a pint of stock or akin smoothly down and under the ing, and this will assure getting a vege- as ahortcning: Cream otte-Mali' cup-' water, two enneea of breadcrumbse back, press the wings close to the body table and not a mineral preparation. cut butter, then add .one-half cupful half an ounce of salt, half a teaspoon-( and fold the pinions under, crossing An Uncooked Icing.—An uncooked brown sugar and cream again, add ful of dried and sifted parsley, the' the back, and holding down the shin icing thab will keep moist for several one-half cupful each of molas es end same quantity of dried thyme, and a 1 of the neck. Press the legs close to days is made by using confectioners' sweet milk; beat ane egg and add. teaspoonful of black Pepper. Work the body, and slip them under the sugar, which. is also known in stores Sift together one and three-fourths these ingredients thoroughly bogeth- Skin es much as possible. Press the es "four X," adding enough awoob cupful flour, one-half teaspoonful soda,, er with a wooden spoon. Clean sono bussing me:die, threaded with white cream until it is moist enough to one teaspoonful cinnamon, one-half skins nicely, rub tem well over with; twine, through the wing by the middle spread without running. Add the teaspoonful each of cloves, grated nut - lemon juice, and put to soak in water,1 joint; pass it through the skin of the flavoring and roll out all banes in the meg, allspice and mace. Dredge otte- Teko the skins out at the water ono at !neck and back and out again at the a time, dry them, and fill with the middle joint of the other wing. Re- sauange meat, Tie in lengths of turn the needle through the bend of about bhroe inches, H these sausngas' the leg at the second joint, through aro well made end cooltea, they will, the body and out, at the trate point at A word about ftavmings: Many a when sit, give plenty of gravy. ' the other side, Draw the cord tight housekeeper pays twenty-five or for one hour, or omit the steaming ; e ; Plum Piidding.�•-one pound of bete and tie it with the end at the wing thirty -flue cents fora tltnt'e-ouneo bet- I and bake in slow oven for throe hours, i . a-" Edmund „Clarence .e MINCE MEAT AND CAKES 1 Here are two recipes from mince meat procured from old-fashioned cooks: No. 1.—Five 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 two and one-half pounds of beef (this should d make two quarts when chopped), 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, foot• cups of brown sugar, two cups of mo- o lasses, one cup of chopped Suet, one nutmeg grated, one tablespoonful of salt, two tablespoonfuls of cinnamon, one-half tablespoonful of cloves. Place e in an earthen vessel and keep in a cool place, This quantity will make twelve pies. Some delicious cakes to bo made now for Christmas are the following: Imperial Cake.—Two pounds of sug- ar, two pounds of butter worked to- gether. Add two pounds of flour, part of which is used for dredging, two pounds of raisins, three pounds of blanched and chopped almonds and two pounds of sliced citron. It is well to pound the almonds in a porcelain mor- tar, a small quantity at a time, add- ing rose water occasionally to keep them from becoming oily. After mix- ing in the fruit with the sugar and flour, add one wineglassful of rose water, 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 bax 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 one pound of pastry flour. 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 send one-half , pint of unfermented 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 ins moderate oven ase. t ! 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 marron glace, which may be made from 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 bail in this vanilla sauce until very soft and dark, and rich. Lift each carefully with a fork, put in a bottle or jar and cover with the boiling. syrup. Seal tightly and stand aside until ready for use, A FIVE -CENT PARTY. This is a plan fora very bright, yet easily arranged evening, providing In- terest and amusement equally. Invite about thirty guests by means of a bright little rhyme, if possible, asking each one to biting one article that has cost exactly five cents, to make or buy, and to attach a little original poem therewith. As the hostess receives, aho, or an assistant, will take the parcels and ar- range them on a large table, the open- ing and examining of each creating great interest and fun, as the articles will indeed be of `everything under the slut,' while the poems will be most unique, After a thorough examination by two judges, two or three prizes will begiven for the articles of most value and the least, the prize to be a five cent one in both cases. Now comet; the amusing pati;. When each ono in turn Is blindfolded, and told to walk to the table ana 6. "holly branch and mistletoe, choose a souvenir, the first article Happy days wltere'er you go.". touched; as tall, dignified men turn shyly away with sidoeombs, a bag of 7. "Sing a song of Christmas, peanuts or a tiny thimble etc., and fair Wish you happy times, ladies choose bars of soap, a clay pipe, Four and twenty joybells a huge paper hat, or a paper collar, Ring your merry chimes." the fun will wax high. A simple supper prettily served will 11. "To every one and all of yours, bring to a close an evening that Inas We wish u merry day." been not tally bright and merry, but one that has been an eye-opener as to the value of such a tiny thing as n five -cent piece, There is uta historical mention of a Christenae-tree before 1605. ltir. Green "No, my dear, I will not tell you witat I'm going to give you for Christmas. Why can't you wes, nten be content to wait and be surprise ed?" Mrs, Green: "Oh, bell me nowt If you keep your word I'1) bo surprised enough, .S ' ayiwupg4lnNryQi -t u wit from tlit h a Chit he hrist L., Weedy, c eir beds a J h and wa onight ht: 1, Noel ! Noel! Carols each Chris What are the w That gather anear the vw-pane ,Where the winter frost all y has lain? They are soulless elves, wh.' = in would pe7 t Within, and laugh at our Christmas cf g r is . Ci Ring fleetly, chimes! Swiitrtswift,-myyrilymesia They are made of_rlte,/mockizeg mist Noel! Noel! _.%g'i`"' Cease, cease, each Christmas bent" Under the holly bough, t,. Where the happy children throng and shout, 0Wha shadow seems to flit about? 1 1If-1 the mother, then, who died `'- edt�z,greens were sere last Christmas -tide? ti"s1j)falling chimes! Cease, cease, my hymen! 1 °'Elie gues 1•x e Bath d t olw. Fasting at Christmas. When Cromwell ruled England he issued an edict against all festivities at Christmas. The festival was al- togebher abolished, and the displaying of holly and mistletoe and other em- blems of the happy time was held to be seditious. In 1644 the Long Parliament com- manded that Christmas Day should be observed as a strict fast, when all people should thinly over and deplore the great sin of which they and their forefabhers had been guilty in snak- ing merry at that season. This Act so provoked the people that on the fol- lowing natal day the law was violently resisted in many places. Though these scenes were disgrace. ful, they served their purpose, and put an end to an unjust order. When Charles the Second regained the throne bhe populace once more made Christmastide a time of rejoicing, sugar before wetting. For this ic- ing the coloring should bo put in al- ternating with bhe cream. If it be- comes too thin add more algal'. half pound raisins and one-fourth pound currants end add the last thing, as in above recipe. This moires mug large mkt. Steam three hours, then! quickly transfer to a well -heated oven Christmas Gift Quotations. 1 Wrap Christmas gifts in white tis - ;sue paper, tie with red ribbon. Fast- , en in the bow a small sprig of holy. Inclose with gift card with Christ j wish. 1. "Sunbeams bless thy Christmas day, Gladness dwell with thee for aye." 2, "We hope your Christmas will be merry; We lope you will be happy, verse." 3. "The world is happy, the world is wide, May joy be yours this Christmas- tide." 4, "Christmas comes but once a yea.; Christmas always brings good cheer," 5. "Christmas greetings with good cheer, And may you hate a glad New Year.' 0, "For you we wish the Christmas pleasures Through all the year may stay." 10, "In your heart be Christtnas gladness, Far f.om you be care end sad- ness." 11. "Sing hie; sing hey; sing hol sing holly We wish your Christmas will bo jolly,"