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HRSTMAS s"

OWN the ages, from the gleam of that ﬁrst star, the Christmas story has trav- elled on rays of light-torchlight, ﬁre-

light, candlelight-until to-day Christmas is a feastof light.

Light, so abundant that it can be toned, colored, directed- ﬁoods the home with colorful cheer, and, reaching out through the windows, touches the heart

. of the world outside with its glowingmessage of peace, happig ness and welcome.

Near you is an Edison Mazda Lamp stung, recognizable by the yellow and blue cartons. There you can obtain real information about good lighting.

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Summerside

Father: “Where's Bobby?"

‘ Mother: “| looked him in the cupboard an hour ago. i asked hlm Juet now If he'd like to come out and be a good boy. but he refused." ‘ flail" "For heaven's sake let him out at once! I stored the apples there yeeterdayl" f‘

‘Dressing a Scarecrow Was Not Easy

Dressing a scarecrow was not the simple task the amateur iarm hands thought it, according to a writer, who tells the tollowing story: r. _

Crows ‘be busy, drat ‘eml v We all looked up irom our plates and laid down our knives and iuIkB. We were visitors, and any bit oi local news from Farmer Hicks was treated with respect.

“Best get out ‘Old Turnip,‘ lath- er," said the good housewiie.

Farmer Hicks modded silently. drawing of! his mud-caked boots. “Have ye any coverings lor hilu, mother?" he asked.

"Who is Old Turnip?" ll asked.

Mrs. ilicks turned liar rosy iuce in my direction.

"'Tis the scarecrow," she said. “We pride ourselves on our scare- crows round these parts," she add- ed proudly.

Farmer ‘Hicks scratched his head.

“Blessed it I know what to put on him this year," he said. “Since lust year's was nigh blown away by the gale, and you, mother, have been and let my 0ld- things go tor. a song—"

"Thatll do, isther!" broke in Mrs. Hicks hastily, with uneasy thoughts oi the few shillings col- lected irom the local seedsmun on Farmer Hicks’ aittlre. "i dare say these young ladies will help me ﬁnd something to rig him out in."

A New Sensation.

It was a new sensation, this, the dressing oi a gentleman ior the purpose oi scaring crows. Tingling with excitement. my iriend and i ran up and down the corridors oi the old farmhouse in the wake oi Mrs. Hicks, who, by the aid oi a solitary candle, searched ior anci- ent clothing in the box-room, with its lovely aroma oi apple harvests, past and present.

Through her great spectacles Hrs. Hicks beamed down, like a benevolent grandmother, on the articles we obediently ﬁshed out of a-n old oak chest in the darkest corner oi the room for her inspec- tlon.

A bowler ha/t, green with age, came ﬁrst; a waistcoat, minus but- tons, next; then a. kerchiei ior the gentleman's neck.

W-hat about trousers?

“Here's a pair," called May irom the recesses oi a cupboard.

iMrs. iiiicks. short or wind and plump, rose painfully from her task oi selection on the ﬂoor. The candle guttered and, though she peered, it was not possible to see the con- dition oi the trousers.

"Anyway, they'll serve," she murmured. “'Tis probably that pair oi Young Tim's." (Young Tim, be it mentioned, is now Old Tim. so evidently lMrs. Hicks had a keen memory.)

Setting up the Scare.

So, with many giggles from May, and many heart-beatings irom me. we sallied forth, the clothes tucked under our arms, and the iramework oi Old Turnip, consisting oi‘ two broken-down clothes props, in our hands.

As we silently made our way down the ﬁeld path and into the r-ornileld, the hedges glimmered in the pale moonlight. ‘Somewhere a nightingale was attempting a ser- enade. . .. .

Our enthusiasm abated a little as we proceeded to prop up our gentleman in the middle oi his do- main. Still, May, with a nice sense oi the artistic. insisted on knot- ting his tie properly.

Then, having surveyed our ciiort by the aid oi a lantern, we sailled hack to the welcoming yellow

‘beams of Hicks‘ iarm.

During the night the weather (rhauged, and l awoke to hear the ruin coming down with a gentle swish-swish on the tiled rooi out- side.

We were in the middle oi break- fast, and Mrs. Hicks was busy pil- ing our plates with succulent mush. rooms and bacon, when the irate iarmcr burst into the room.

"Wiie.” ho bellowed, "he ye crazy? Tim says ‘tis my best pair o‘ trousers that ﬂanged scarecrow is wenrin’! And some iool has put him up ill the wrong ﬁeld!"

Rhubarb Recipes

Delicious Recipes For The Nature's Spring Tonlc.-- Rhubarb.

Use

Much has been said about the tonic properties oi rhubarb, yet most oi us use a little stewed rhubarb in the early part oi the season and let it go at that. Yet in rhubarb Nature has provided us with a wonderiul tonic at a minimum oi cost. At the end oi .1 long cold winter, during which most oi us have eaten meat and other heavy ioods at least twice s day, our system are sluggish with accumulated poisons, and ii we would ieel ilt and iree irom that depressing "spring ieeling" we must ent the spring ioods that na- ture has provided ior our use.

” The Finest G

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cipes in which it is used. So dur- ing the rhubarb season discard some oi your richer ioods and try these rhubarb recipes. You will surely reap the beneiit.

Stewed Rhubarb is vary good, but baked rhubarb is even better. Place in a covered baking dish one pound o! rhubarb cut into short lengths, without peeling. Add one- cup inll oi sugar and a quarter oi a cupiul oi water. Cover and bake in a moderate oven until the rhu- barb is tender. Occasionally one may add, to give a variety in iinvor a little oi the outer rind oi orange or lemon, or a bit oi ginger root or preserved ginger. A iaw raisins or prunes, or iigs cut into small pieces, are a pleasing addition. Spiced Rhubarb is particularly nice to servo with spring lamb. For each three pounds o! the rhu- barb measure out one teaspooniul oi ground cinnamon, halt a tea- spooniul each oi ground cloves and allspicc, and a quarter oi a tes- spooniul oi grated nugmeg. Be sure and use only level measurements oi the spices and tie them la a thin muslin bag. Place halt a cupiul oi vinegar. hali a cupiul oi water, and two pounds oi sugar in a preserving kettle, add the bag oi spices and simmer ior iiiteea or twenty min- ates; remove the spice bag and add

A1110"! the best oi these is rhubarb and the iollowing are delicious re

sugar. When iirm turn out and felldy l0 serve. dirrthc m0"! lllllck- serve Wm, sweetened wyﬂpped ly in and out oi hot water nnd turn cream, garnished Wm, gtfawbef- out on a shallow dish. Garnish “em with mscaroons and ilne large.

Place two cupiuis oi sugar and one cupiul oi water in s saucepan and‘

boil to a thick sirup; then drop in bead chain wrapped around the one pint oi rhubarb cut in short other —— this is perlnissihle to lengths, and two bananas cut in the smart woman today. The iive

mixture is a thick compote. Flavor with one teaspooniui oi vanilla or with a. little oi the outer rind oi an orange, irated.

Serve with whipped cream with or without a rice border. -

washed raisins. Simmer until thick. Ii wished ior iuture use seal la the usual way in sterilized glasses.

Strawberries in Rhubarb Jelly Strain enough stewed green rhu- barb to give one cupiul oi juice. Rhubarb Dlombief- T8116 B Soak two tablespooniula oi grsnu- quart 0f "I18 rod rllllbﬂfb Stalk! lated gelatin in a quarter oi a. cut up into short lengths; and a cupiul oi cold water ior iive min- llllllflel‘ 0! 11 01191111 0f Water 811d ates. Place in a saucepan overlstew or bake t0 a 9111b: then i188! the ilrs the one cupiul oi rhubarb 0111111811 l1 BlBVB- M8148 B Blfllll WW1 juice and an equal quantity oi tWO ﬁlliliuls oi suSl" and ‘me 911D- canned-pineapple juice. When this fill 0f Water and add this t0 tho mixture comes to s boil stir in the‘. rhubarb Dlllli- LB! @001 11115 Edd softened gelatin, sweeten witlpone cupiul oi mashed strawberries sugar to taste-about a quarter oi t0 which 8 111181191‘ 0f l1 611111111 118B a cupiui-~and tinge a very delicate been added. P0111‘ into a two- green, using a little vegetable quart ireezer. rack in the usual coloring. Pour this into individual way- and turn until the mixture mold, whm, have been we; wmhhcgins to thicken. Then stir in one cold water, iilllng the molds abouticllbflll 01 Cream. Whllllled. M111 13°11‘ . twoﬂm-dn m" when the 391mm tinus the freezing. Place in a mold, i begins to stiiien drop in some large 60W!‘ ﬂEhUY. B9111 Wit-h l1 Ill-I'll! 0f ‘ ripe strawberries which have been but-lewd 010th. 1111i! DICK dOWII 111 , generously dlppgd in pgwdgred ice and salt ior three hours. When

strawberries.

. Five bracelets on one arm and a

Rhubarb and banana compote.

hali inch slices, and two or three bracelets must all dliicr irom one

the rhubarb cut up in two-inch lengths and one pound oi well-

ior twenty minutes

iigs cut up into tiny bits. Simmer another in color nnd, preicrably. la or until the 8118- _ gjjﬂ‘

llo Bride: "There, dear. now aren't you glad you married a Bill w

was studying science? See what a n attractive table l 961-"

He: "Yes, very nice. What have you cooked?"

i ion She: “Oh. I never got that iar." "undo" Op“

BRINGING UP FATHER

--VBy ono. McMA I19

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[ WE worse: THAT OLD HAT uuru, I'M ‘aIcK o: IT. I'VE. Jo's‘? (.0? TEN DOLLAR‘; AN' m. our MY

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AND DADDY. | Mutfr Have FIVE DOL-LAR$ FOR THE. HAIQ - MINUTE .

bY 6.0mm: You NEARLY qOT Aw»: FROM MEQLD ma: