DECEMBER 17. 1932

‘The Legend Of The Christmas Stocking,

Many, many years ago there lived in Europe a very wealthy man named St. Nicholas. l-Ie liked noth- ing better than to help poor people, but disliked very much bclng thank- ed for his gifts. One Christmas evc he wished to give a. purse of gold to an old man and his little daught- er, and in order to escape being seen, he cllmed to their roof and dropped his precious gift down the

chimney. Instead of landing on the hearth, however, the pure fell right into a. stocking which was hung up to dry, and the next morning it was discovered thercl When other peo- ple heard of the strange happening they too hung up their stockings, and soon all over the land it bc- came the custom 0n Christmas Eve to hang up ones stocking for st. Nicholas to ﬁll.

>___.

BY PROXY

(Contnued from Page 2)

T-THSEFrcTréEF it??? BnnuTTE mole," he said, as if to himself. "Bah!" he went on. "’Tls ridicul- ous; 'tis merelyplay-acting," and he bit his lips.

I was much taken with this turn, and was more than delighted with the girl's behaviour. It was as rare ns an actress's, and savored of it. She kept her face, with that subtle smile under all, and yet I guessed there was something beneath which had dlctatd her conduct. This \vas now to be shown.

" ‘Tls more than two years since," said she, her face rlarkling. “and you put me to shame, before Sir Edward and tho friends he had as-

' scmbled to celebrate our bctrothnl.

You denied me, and now you have come like a scurril attorney lest your lands and heritages should slip through your clutches. What, think you, I can thinkof so gross a crca- turc? On my faith, you are of no more ‘value lo me‘ or anyone than the ass upon the common or the goat that butts for grass. This mat- tcr is closed without you. Get you

' gone?"

"Noyv, by my lifel" he cried, "there are plenty um. will testify tome and shame you and your evil part- ner! Now by-—-"

She interrupted him like a queen of tragedy. "You were to have been back by eight," she said. "What o'clock is it now?"

He looked at the chamber clock, as did I, and W0 both saw that it registered past nine ofthe evening.

"Your case is gone," she said, ‘and moreover I am wed,’ ‘and, as I met 5119 Dut an arm in mine, tho which I patted affectionately.

“$8M. my love, and so you be!" said I.

"And no\v," said shc, withdraw- ing her arm, but very gently, "'tis time this farce was ended, now that

'A Christmas Turkey

He was an arrogant turkey.

lie was the farmyard king; . Nothing could ever happen to him For he knew everything!

He was given the best of food While others ate the scraps, He would go to the Winter Fab And win a prize-perhaps.

He grew fatter and fatter, They grew thinner and thinner. When lol before he could wink an We He was their jolly Christmas dinner. —-Lenh Bake.

this gentleman has had his lesson. John Curwen, you know in what consideration-mow little, that ls—- I hold you. Yet you are greedy of riches, and it suits me lo indulge you.”

"Indulge him?" I began in an an- gered tone. ‘This wheip?"

“l-Iush!" says she. "There is that. in it at which you cannot guess, Yet I thank you. You have played your part lionourably and kept your pledges. But now the curtain falls."

I stood for a. moment indecisively, and ho looked across at mc with tri- umph. ,_

“You would (llSllllSS mo?" I asked.

I forgave her if I had ought to forgive for what she did then. She put her ‘face to mine, and breathed in mine car —-— "If it had been pos- siblc, sir, it might have been other- wise. There are sonic that would recognize. Ilc is righLYct histonguv is tied; for to speak would be to lose his rights as heir. As you are my friend, you will g0."

I sniiicd, and drew mysclf up nod- ding; for f was not to lot that muck-rake know of what we spoke. nor that I felt he had the victory.

_"L_\'(lla." said I very boldly, "get. rid ot‘ this fellow that is a plague to my ova. and come talk with inc.“

“You in " he said in an im- perious to . to him.

"Stay," said I. "I believe the muckworni has my clothes; Let him shed ‘cm in the adjoining room. He will maybe obtain recognition so."

There was a llllli‘ 1iausc in which the exchange was made, and then he passed out in n surly way into the hall, leaving nu: with the girl.

I closed the flour. "On mysoul," said I, “I am loath to quit you."

“You will go." hlllll she rather softly. "But is it a chance you shall be taken?" -

“There are none \\lll take me now," I said; “not all the. traps and runners of London ‘rown. I have n mare in waiting,‘ ‘null, going io thc

window, I threw i: open to the liv...is and pleasan: i. and wlilstletl. At the second coll then: was a

whinny in the soft. tlni'kuc:~.<, and Calypso came forth into the star- light.

“Is this your horse?" she nskcti, and there was a nrnngc look ulllm her face. "Dick llyrler," shc said. half humorously. "ye are n. mons- trous wicked fellow, I make no doubt." ‘

"Well," says I( "would you say so of tonight?“

She laughed. “No? she said, and checked her laugh. "I will sec you go," she said. " 'Tis due to you," and suddenly took something from her W186i‘ qllldlly- “'Tls yours,“ she said. "'Tis yours ,though you gave it me. Wear it and think betimes of

. a spring night and a cold and cal- culating maid."

"I will think of a beauioous one," I said.

"That will not. be I," she answer- ed, shaking her head lightly.

I sci: the ring on my hand. ‘Twas one with which I had encircled her finger at the wedding. and it

1 THE cnantorrarowu GUARDIAN

It you want to keep Christmas with me this year, you can have all the turkey, plum pudding, and mince pies you like, so long as you leave a little room for the extras I always introduce to the ‘dinner table. To me, it's the little extras that make or mar a meal, no mat- ter the meal. Here are the points we should consider when planning our menu: '

1. How many courses shall we

have ‘l . What‘ll we start with ‘l . The size of the party.

. Shall we serve pudding, or

mince pies. or both l’

5. What we'd like to drink.

ll. The colour scheme.

You can have as long a. menu as you want, if you feel you haven't dined unless you've toyed with a full- table dhote. If you don't like a long menu, you can still celebrate merrily over a goose or turkey, and plum pudding or mince pies, if you give them festive trimmings.

mum

A CHOICE t

But what'll we start with? I'm going to give you a choice. Would you like oysters? If so, allow four per person, and serve each on its half shell, arranged on a plate, garnished with cut lemon.

Do you prefer grapefruit? Then for goodness sake prepare it pro- perly, and either plant a tiny sprig of artiﬁcial holly in the centre of each half, or a maraschino cherry fringed with two frosted mint leaves.

If you'd rather have a fruit cock- tail, either make it of sweetened grapefruit, or of equal quantity of the grapefruit, and diced pineapple. Sometimes I decorate a ~ocktail of this kind with n. ring or cross of halved maraschino cherries, or of halved cherries, and halved black grapes, arranged alternately.

If to you, a Christmas dinner is not a Christmas dinner unless you start. with soup, I'd make it a clear .~=0up, and serve it in cups, allowing a gill and o half per person. You can garnish it as you please, but I think a. teaspoon of green peas looks most attractive in each cup. Add a teaspoon of sherry or Mar- sala also. Pass round a dish of pip- ing hot cheese straws, made prefer- ably from flaky pastry, in corkscrew shape,‘ with the soup, unless you want to trlflo with the "Stilton" at the end of the meal.

when you wish to serve only a two course dinner, but feel you would like to break the lee Wlthvllh aperitif, and something tantalizing, while the turkey or goose is being dished up, offer a glass of dry sherry, mixed vex-mouth, or a cock- tail, and some stuffed olives, mixed salted nuts, and either salted. hot potato crisps, or unsweetened ice wafers, buttered, sprinkled with grated cheese, seasoned, and crisped under the grill. If you wish t9 leng-

then a. longer menu, start in this-

wny, too. THE PERFECT DINNER:

The size of the party shouldn't affect. your Christmas dinner unless you have a cook, and serve it your- self, when you'd he wise to limit the menu to two or three courses. I think three courses and dessert are enough, no matter the slze of the staff. To me the perfect Christ- mas dinner consists of :

CHRISTMAS DINNER. 1932

Grapefruit, Caviare, oi- Oysters or Clear Soup

Roast Norfolk Turkey; Grilled bac,

on rolls; Chestnut and sausage meat “stuffing; Baked Potatoes;

Braised EnclivefBread Sauce, Plum Pudding with Brandy Sauce

Dessert ',Nuts, and Bonbons

Should you dine with mo this Christmas, there's just a chance that instead of a turkey, I may give ._.___.___.__~__-_-_-_-_-__ sparkled in the candlelight,

“God give you good fortune, Mis- tress!" I said.

"And you!" she said, tnd whis- perccl. as I passed through the win- dow. “Iie shall go from me as you must have gone! He shall go this night! Would G0d—-—" I do not. know now it was, for I made no movement, but my lips touched hers.

"Egad!" said I to myself as I tore myself away. " ‘Tis a melting hand- some madam, after all, and this Cur- wen should be in the stocks for car- rots."

I looked back at the house, but. a shrubbcry soon intervened, and so I put heels to the mare, who was better of her lameness.

You will think it odd. maybe, but o.’ a sudden there came through me the thought, like a knife, “Rip me! but I have missed that wedding feast!"

' served with

You a home-grown goose, with sage and onion stuffing, but don't expect too much sage from me. If so, I'll offer a red cabbage, stewed with 2 sliced onions, 2 apples, 2 or 3 table- spoons of butter, and a tablespoon of red currant jelly, and well sca- soned along with it, as well as apple sauce, or chestnut gravy, which is 014111811’ but well made gravy, thickened to taste with sieved boll- cd chestnuts.

As I think it's all wrong to serve Plum Pudding and mince pics at one meal, because you simply cannot do justice to both, I usually serve mince pies at a lunch when I've dinner in the evening. and at sup- per when I've dmner mid-day.

NO FIRE 2

If you dine with me on Christ- mas Day. you'll have a choice be- tween pudding and cream caramel whipped sweetened cream, flavoured and cranberry fool made with equal quantity of sieved sweetened cranberries, and whipped cream, decorated with green pis- tachio’ nuts, and chopped white marshmallows. This year I'm not going to set fire to my pudding, be- cause I mean to stab it all over as soon as it comes out of the basin, with blanched almonds, fried till evenly brown in batter. . , .

I've noticed at past Christmas dinners how few last out till des- sert, but if you dine with me, I in- slst on you having a little fruit un- less we start with grapefruit, for I haven't suggested sewing any sal- ad, and the meal would not be well balanced without some fruit or green salad. At the same time, I intend to have a dish of fringed celery, and a. dish of large olives, rinsed in sherry on the table throughout the meal, for" ~.;-...-<;-.s to help themselves to.

TASTEFUL TABLES 1

I can't make up my mind whether to have a white and green table, or a. red, white and green table this Christmas. If white and green, the mats or cloth, and the candles, for I'm dining at night, will be white, and the centre dessert. Ill have green creme dc inenthc, white marshmallows, Turkish Delight. green liqueur goosebcrrles, and green crystallised fruits, in silver dishes on the table. I'll decorate the basket oi’ fruit with mistletoe, and let the bonbons supply a note of colour.

If I have u red, white and green colour scheme, I‘l1'havc flame can- dles in crystal or silver sticks in place of the white, leave the centre the same or substitute a low jardin- iere of Roman Hyaciriths, and dec- orate each serviette with a sprig of holly. If my dwarf scarlet tulips come as early this year as last, I may substitute them for the white hyacinths.

If you prefer the red, white and green scheme, you oould ﬁll your bonbonnlercs with recl marzipan sweets, pink Turkish Delight, white and pink marshmallows, and gifeen creme de menthe, but try to have your crackers harmonize with your fruits and flowers. The effect would be more harmonious still it you choose for dessert green and black grapes, peaches or nectarines, and

-_.apples. A A

When it's ‘impossible to obtain a. scented flower to float ln each ﬁnger bowl, substitute a slice of lemon, or a tiny sprig of bcrried holly and add a few drops of rose water. _ _

If you wish to remove the smell of cooking and food immediately after dinner, burn a few amber pas- tilles as soon u-z vou leave the din- ing-room. You i.."'t want to meet with a. whiff of piuza pudding, tur- key, or sage and onion stuffing, when you're dancing out the last hours of a. merry Christmas da-y.

Merry Christmas l Copyright in all countries: Pub- lished by arrangement with News-

paper Features, Limited.

‘Mushroom and Bacon Hors IYOcuv- res

Wrap mushrooms or stuffed oliv» es in bacon. Secure with tooth pick and broil. Serve wit-h toast fingers and garnish with crass.

9 .

BAKED STEAK DINNEBS With baked squash and baked m. tame:

Place a. sirloin steak cut 2 inches thick in a baking pan. Cover with a layer of thinly sliced Spanish onons Add a layer of green pepper cm, in rings. In the centre of each pcpper Tins Dlace a. teaspoon chili sauce and top each circle with a. thin slice of lemon. Sprinkle with salt and Deliber- MlX 1-2 teaspoon Worces- tcrslfre sauce with 1-2 cup catchup and pour over all. Bake in a. 400 to 4251". oven 20 minutes to the pound. 381W on a hot platter garnished with parsley. .

Bake potatoes with the dinner. C"! Squash in suitable sized pieces for serving. Place in a baking dish and ‘in each piece of squash pm, 1 teaspoon svnm and a little butter. Season with salt and pepper. Bake with steak.

CHRISTMAS llfERlNcrtg CAKE

1-2 cup butter 4 tbﬁl). milk 1-2 cup sugar 1 tsp. bakng powdt. l-4 tsp. salt 4 ass yolk-s 1-2 cup cake flour 2 tbsp. cake flour Cream the butter and sugar, sep- arate the cggs. Add the yolks well beaten and mix well. Add the cake flour which has been sifted before measuring alternately with the milk, Sift the remain ng two tablespoons flour with the baking powder and salt, and add last. Pour into two 8- inch layer pans and add: 4 egg whites 1-2 cup pistachio nuts chopped 3-4 cup granulated sugar 1 tsp. vanilla Beat the whites to a. froth, then begin add ng the sugar gradually and continue beatng until all the sugar has been added. The meringue should hold aupoint when the beat- er is drawn out. Add the vanilla. ‘Spread the meiingife on the top o! the unbaked layer cakes. Sprinkle with tile chopped nuts and bake in a 325' to 350E‘. oven 25 minutes. Al- low m cool. Then remove from the Dans. Fill Willi the ‘following su- ing. l cup whpped cream l-4 cup red cherries chopped 1 l-2 tbsp. powdered sugar 1-2 cup drained crushed pineapple l~4 cup green cherries chopped l-4 tsp. vanilla. ’ Place one layer meringue side down on a, cake plate. Spread with the ﬁlling. Cover with the other layer meringue side up.

ALMOND SHORTBREAD

l-3 cllp fruit sugar 1-4 tsp salt 1 cup butter l clip blanched a"..l p11‘. through mincer 2 cups flour Cream butter and,sugar together. Dredge almonds in (four. Work flour, salt and nuts into sugar and butter. Knead until a compact dough is formetLShape into a roll and chill 2 or 3 hours or over night. Slice and bake for 15 minutes in a 35oF ' oven. SULTANA CAKE 0R CHRISTMAS “TIITE FRUIT CAKE

1 1-2 cups butter 3 3-4 cups pastry flour l 1-2 cups sugar l tsp. baking powder 1-2 cup cherries 1-8 teaspoon salt 6 e885 1~2 cup evaporated milk 4 cups bleached sultanas Put. raisins in cold water and bring to a boil. Drain and dry. Cream the butter, add the sugar grad- ually, then the beaten eggs. Add the milk and sifted dry ingredients al- icmately. then the floured raisins and cherries. Bake in a cream tin. lined with brown paper in a 350 l“ over 2 hours.

CHEESE PUFFS

2-3 cup grated nimw Kraft rllrc-‘v

Pinch of salt

l-3 tsp. baking powder

2 or 3 drops tabasco

2 egg whites

Beat; egg tavhlteg with Salt iititll stff, add baking powder and tabas- co. Fold in cheese and place 0n slightly toasted rounds of bread. Place under broiler for about three minutes.

(‘ARAME LDATE PITIDING

l-4 cup Wheat Pearls

2 cups milk

l-4 cup silgar *

1'8 tsp. salt '

2 eggs

4 tbsp. thick citramﬂ sffllll

l-2 tsp, vanilla

l-2 cup chopped dates.

Cook the Wheat Pearls in llw

top oi‘ a double boiler with the milk.

when thick, add egg yolks which have been beaten with the sugar and salt. Also the caramel syrup. Cook for two mnutes longer. Re- move from the range and" cool. Then add the stiﬂly beaten egg whites. the vanilla and the dates. Fold all the ingredients lightly to- gether. Chill and serve with cream.

To make the caramel syrup, place l-3 sugar in a small saucepan and heat slowly, stirring constantly till sugar is melted. Add l-2 cup boiTng water. Continue cooking til syrup thickcns.

CRANBERRY RIJCIPES

Cranberries can be cooked 1n any one of ‘a number of trays and yet be the delicious and colorful dish that contributes so much to the Christmas dinner.

For cranberry sauce wash one quart. of cranberries, add two cup- fuls of boiling water and cook until they’ cease "popping." Add two cup- fuls of sugar just before taking them from the ﬁre and stir until it is dissolved. If a sweeter sauce is desired double the amount of sugar. This does not give a stiff enough mixture to mold. Since it is at the Christmas season that cran- berries are at their best, they may very well be stored for future use.

Make a sauce as above, pour it into sterilized canning jar; and sea},

For a. cranberry dish that has the berries left in it, but is stlﬂ enough to mold, use the same proportions as in the above recipe, with the large amount of sugar, and wok the mixture until the’ “shecting-oﬂ" test for jelly is obtained. Pour it into a mold and chill.

Cranberries chilled in a large ring mold, unmolded, then ﬁlled with Waldorf salad mixture and garn- ished with holly as illustrated, are a very festive salad for luncheon or supper at Christmas time.

Cranberries are excellent for making 19H)’. To one quart of cran- berries, acid two cupfuls of boiling water and cook until the berries are VPTY tender. If you arc fond of spices, add two Onc-inch pieces of stick cinnamon, two dozen “upm- cloves and six ullspirn bgfrjps gm- mg cooking.

When the Cl'7.i.llbi:l'l‘1US arc tender, drill" thoroughly through a 181i)’ bag, but Wllllulii. any squeezing; Nleusure the Juice and let it boil two minutes, then add stigar, allow.

‘iiig one cupful for t7\'f’l'y cilpful of

jlliCt‘. Boil rapidly until the slur-t- "U; off test lS obtained. and pour" at once into one large or Seypl-Hl individual molds .

Celestial Music

(Continued from Page ll

the Welsh to“ bitter hesistuiice

against ihc invading English.

AN OLD HAR-PISTS CUSTOM. 1 Before the harp grew into a dul- clmer and the dulcimer into a harpsichord, an instrument which at ﬁrst “made a scratch with a sound at the end of it " (as an old wit said), every knight could per- form upon it. At feasts it would be passed from hand to hand and each guest would chant of his many strange adventures. <This custom was lat-er supplanted by the habit of telling ﬁshing stories). Where the sword went, there went the harp. Onc can well guess how the ﬁrst trial sweep of the strings ob- viated the need of that ritual which Shakespeare described later. " Shall we clap into ‘t; roundly, without hawking, or spitting, or saying we are hoarse, which are the only pre- ludcs t0 at bad voice?" What has happened to the harp to-dayl It is still an eﬁectlve in- strument, It has not lapsed into the backwaters of the connoisseurs col- lections, like the shawn, the serpent, the clavecin and tho recorder. Every i-lrst class orchestra. has one or two harpists, an dmodcrn composers are not sparing ll'l their use of them. Debussy proved how brilliantly the harp can be used as a Stimmungs- bilder, for creating "effects." I call to mind particularly his “Danses Sacrces et Profancs" in which the harp gives a wonderful, fairlyllkc atmosphere. My only grumble ls that. modern composers do not‘ und- crstand that the harp is as suited to the stag party as to the boudoir. Given an opportunity it has an ur- gent, masculine note. It can, in- deed, be one of the most stimulating and exciting of instruments. _ Harps of other patterns, the Cel- tic harp, the Welsh harp, the Scot- tish harp and the rest nrc siill given full scope as lnsirumcnisybut onll‘ in limited spheres, as at Eistedd- fods, or at concerts with a "cur- iosity " interest.

causes DECLINE :

The decline of the harp or rath- cr, its failure to continue as one of the two or three most popular in- strumenis. is due to many causes. Onc of thcin ls that n new harp is a. costly ziffalr. <But I am given to understand now that second-hand instruments can be bought at a comparatively low priccl. Another is a harpist, however ‘well-trained. has but. limited opportunities. Yet there is no reason for this unpopu- larity. Properly makes an cvcn better accompani- ment for a singer than a piano, so its champions declare, and I should hesitate to dcny them.

The. Victorian girl could give a

“IIAIE-‘aeiéiiéé

-_-~--—

"How are you?7" is a very com- mon question. These are some vcry likely replies :-

"Corklng." said the bottle.

"Rotten? said the apple.

"F‘inc.' said the magistrate.

"Grand." said the piano.

"Kcenf said the knife.

"Ripping." said the scissors.

“Wt-ll." said the water.

“All done up," snidiiic dress.

played. a harp,_.

A Christmas Custom

The natives of Magila. a settle- ment in Central Africa, believe that unless they have a t'lt‘;ill-.\l\.i\'(\:\ ilt‘ii(l on CllYlSilllili. liuv they an not treating the anniversary‘ with DIODE! respect. So ihcy share their heads all over. '

Unfortunately razors are hflillﬂ‘ in that country, and so one may m. a. native sitting on the ground and b91118 Operated upon by a friend with a. piece of broken bottle or a knife fashioned from n sardine tin!

modern miss points on the zhsplav of a beautiful wrist. Nothing dw- vclops the feminine hand and arm

to such a pitch of graccfulness as

haul-Playing. Many of liF, doubl- 1955- owe m" b93112 t0 llir- fact. tlizii some helpless male was givcn h. rapture by some white wrist pluck- ing the trembling strings. Playing a. ‘cello, a woman needs to be a Juggle. not to look all wrong. A ncai scat at a piano is as rare as one on a horse. A violin beneath a woman's chin docs not add to hcr impressive- ness. All wind instruments shoufd be left to the natural wind bags of creation. men. But n. woman at a harp . . however clumsy she if, she can never fail to look svcltt. pliable and altogether graceful. So thoroughly was this realized sixty" or seventy years ago, that if one daughter was planted at ilic piano. another was set to a harp. Undoubtedly, the harp should come back. It gives the music of heaven, of war and of love. And how much more heavenly and less warlike tho world would be if thr- ﬁrst. tinklings at the harp replaced the inexpcrt thurnpings at the piano or thelraw shrieks from thr- violin

in. suburban homes.

(Copyright in nll couniriﬁs. Pub-

lished by arrangement with New‘:- paper Features, Limited.

Christmas. Cautious

It is the usual thing to decorate your rooms at home and your club- room for Christmas. 'l‘licst~ hints should help you in your work.

If you have a Christmas ircv ‘l- iinai-cd with fairy lillllll-r. or {aux-ism that nothing hangs im-

mediately above them.

To prevent fire, don't hang tinc- oraiions near ﬁreplaces. Also be- ware of cotton woo‘. decoration. it easily catches fire.

When actually hanging up the decorations it is best. not io drive nails into the wall, as this disﬁg- ures and spoils the appearance. nl the rom. To get over this diﬂirtiltv drive small tacks into the wood- work doors or into the picture rail.

when you have to use a pair of steps. be careful not. to scratch the ivnlls‘. and be surelthat lhc rour hf‘- ‘uvecn the supports of the steps is taut. or you may have a serious fall.

And then bang goes all the joy of Chrlntfnas!

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