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it was that dr
_ sweets gm- praise. _
j Asf would me be Confectioner's chocolate. -l . ` it untihit 'will form a ball. in water;
Qhrist_mas without the home~ niadelcandies. ~What a jolly
_ __ _ tlliie bath the big folks and |¢~|_f`f§1 _the litt e folks have in pre- * p,arin§'_`1 the Christmas
1_1 '¢eodies.'_¢ How the eyes sparkle and ‘the lips smack at el.-en the thought of lobe “sweets” that, somehow, taste bet- 'gter at Chrlstms.e_~,_tide than any season > ot the yearé _ _
A gift of"homv~u1ade candy is -'always
scceptable,'lbut especially so at Christ- :mas ti_aie.l~Artistle and dainty boxes ‘,_¢o hold the_}'_bon-bans can be purchased _'at little e"xpen.‘xBL While apt lingers :can construpt a box that will give quite an attroc ye appearance to a home- made “be ll” ei candy.
Here areiiome good and simple recipes
for malring__deliciou» Christmas candies end snowyf_pop-corn:
_ spa FOAM runes.
3 cups light browtl sugar. ‘1 cup cold Witter.. _ i 1 tablespoon vinegar.
Whites df 2 eggs. Vanilla to flévor. ' ` __ _ ,‘ Slowly featfthe sugar, water and
vinegar t `ther, uot_stirring after it begins t0°`§f‘bil._; When a little of it,`l flroppefl injgi cold water, makes rl.-hard ball take it frbnl the dre and pour it at once on,'.;the_‘stidly beaten whites _of the eggt, lighting hard until it begins to stifen. lsvor witl_l vanilla, or any other rlavqringl, you like. It"you wish
you may put agthird of a cake of un- sweetened [chu olate, grated, with it when it be'gins_~to cook, or add nuts to it when it .js done. _Pour into a greased pan and cgi in sr3w._'f. ra _icu would other fudgg. , 1| Manga l_ua1.Low when
2 cupfulplot brown sugar.
2 ounces~j‘of chocciate.
.55 cupflil of, milk.
1 tables oonful of butter.
_JA pounsflof 'marsh msllows, or 1,5 pint of-marsh lnallow whip. Put thoffniilk, sugar, chocolate
butter intbi a 'saucepan over the stir until itlle sugar is dissolved, boil uutil_§1‘the_ mixture forms n ball when drop ed into cold water.
the marsluuua ows in the pan. Beat the ind or li minute, and pour it
and
and soft Put
fire, i
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'il i"°“t°d` af P°“”d °°“f°°u°“°"l`5“l!l-P ' - ` Nl: cream of tartar" bro `°`
w ' ‘-3- i ` _ , _ WP
WWI? °l°"°’ ‘ml ';°°°',l'" chgiplgguno blanched allpends, in9ly1msg'a'l".'lud m_aple'sug_ar, pour over. it the
Put the sugar on the tire and stir
constantly until melted. Add nuts and pour instantly on an oiled marble. Feld- mlxture as it spreads with a knife, k' ' - ing it constantly in motion. Divide four parte, and as soon as cool enough to handle, shape in long rolls one-third of an inch in diameter, keeping rolls' in motion until almost cold. Whea'l:el`d, hold_the'roll.over the sharp ed`g§_§ snap oil? in' one-half inch pieces; confectioner’s chocolate over ho gator, beat it with a- fork until ligilitnlnd smooth, and dip pieces in chocolate with*
gon-bon dipper and lay on oiled paper to ry. _ » ' __ ‘ '-
OPANOCHA
1 pound dark brown sugar. _ ` 1,1, cup cream.
1,4; pint.sbell`cd pecahs. -V w - .Put the -lugar and cream into a saucepan and stir over the are until it melts and boils; cook to soft ball, theni remove from the tire, add the nut meats and stir until the sugar is granulated. Then _drop in little cakes on wax paper, OLD FABBJONED CHOCOLATE CARAMELS _ 1,4 cup._milk _ . ,_
1 cup sugar. - 1' cup molasses. - i ‘ ‘A cup butter. Put the sugar, milk and butter into a
kettle; stir constantly until it beginsl 'I5 Pl“m‘1'b'°W“ WKW- ` ` "' l
to form a ball when tested in_.c_old 1 Zin °f WNW- ` ` W t . ' 1 t bl8
a er, add the molasses and cook until
the syrup forms li drill ball when tested 2 °““°°’ butt"-
in cold water. Pour on a well buttered - Boil sugar-, water and vinegar 10 min~| platter and when cool mark it inlutee; lldd two ounces butter, and con- squares. ` ' ' tinue boiling until brittle when dropped
OLD FASHIONED MOLABSE5 ' ' CANDY
1 quart best New Orleans molasses. 1,6 teaspoonful baking soda.
1-}:.3A?l’ CLIF Ja#
Pinch cr: -1. of tart' `-
Ll uupfuls .i.-~.. su°_"9a
l
Boil molasses for an hour over a slow '°~ “f’°_°°_“l'Y 3\i_j\U§°t W *|19 Cl~“’i°t”"§ sis, can-ing constantly. Drop s lime in|f°=f1v1l1qs- It is ivlly fun to iwp com. cola water, and if ir hardens quickly the l>°l>l>ws vffw '1¥’~'°"li“c{ M m“°|\ <1°'_ and is brittle, add quickly one-hal! tea- light M the Pflftlklng °f 1t~_ _ A l speenful of baking seas. Pour imma. The mm 1mP°ftH==¢ =°¢;~1l°1¢°= -0; diately into buttered plates to cool; l§°°d “SUM “TQ 3904 Wm and ll §`°°h when cool enough to handle, butter the 310° n"¢’-- I" P°PP"1§ Wk” 019)' °“°“8 _ hands lightly and pull until light and _P°D'C0l'“ l°_¢°“5l' 91° l~"°ff?“‘ ‘lf _the iirm. Dress' out into sticks-and cut into P°PP°l'1 0”’ -Wf""l WEP- H”-d U19 P0P' Bch }eng,-_~;_,__ ' ‘ per high enough above the heat to keej
water and stir until all is dissolved, boil
allow to cool and then stir until' it creams. Form into small,.1iat balls and stick whole pecan meats on opposite sides. ' -__ _ . MABBONB GLACE
11,4 pounds line chestnnte. ’
1/is eupful sugar.
M cupflll rich milk. ` Teaspoontnl otbutter. _ _ __ __
gg-teaspoonful vanilla. " " ' ‘
_ _teaspoontlil salt.. _ ‘f, Boil, shell and chop chestnnts; pound ‘ton paste, adding hal! cupful of sugar gradually. Mix this paste with milk and butter; put on tire and cook until thick 'and smooth, stirring constantly. Remove, add flavoring and salt, and when cool enough make into “chest- nuts." When herd dip each with ai long hat pin into melted sweet choco»
late and dry on pa mn"'p‘%per.
fffvlffiiftrllflfe _ =_@»r<1>Y if '-1
1 el\P nutlneats. H ' ' "` 2 cups sugar.
to cup water. _ Boil, sugar wltliout sti`1~r1n§;-filntil
thick enough to spin to It thread. --Flavor if desired, and then set in- _o_old_water. Stir quickly until white, then throw in the; nuts; pour into tlat__t_ins, and cut intp squares. ' __ ,_ _
‘ BUTTER SCOTCH '_
U. spoon vinegar. _` _ _
in cold water. Turn into greased pans, and, when cold, break into irregular pieces. ` -
In many homes pop-corn is considered
from burning the ~.<' :els or scorcliiigg them. '_'.‘h_ l-_ences of the popp kernel-all-.»--i be pro"-* .d only hy pre- ve 'inn tl... I-j._ale from striking the....
_l cupful '...a._~_i.'e ra_zr(1 _ _ _ 2 :'_i_u`ul' 'va1i_P_._
over the $‘l§rsh`mallows in the pau. _
[iq-11'.; .v~.‘i o. tin ‘_~'_d may ba used satis-
Ii' a pjlpper _ic not on "and-a common'
\\.,_ u
tofil '_ The °o`p~corn may be eaten kitgqnssyor it mgy be uiaoo into many palatable forms... If placed u\_P°l’_°’ bags and kept lu' Il 000! Place: 1*' V1" remain fresh for some timc. 6
» CHQGOLATE Il0P~C_0RN_
2 teacupf\1'lri_'_white` sugar." _ - 1/, cup corn slrup. -` ‘
l c'\lp_wa.ler._ _ Put. ‘these 'i_ng_rodlcnt_s- into _I kettle
and coolythem fnntil the slrup hardens when put in cold water. Pour over _4 _quarts of crisp, freshly popped corn am. s'tir`wcll to insure the uniform coating of the kernels. -
SUGARED POI’-CORN R
2 tcacuptuls _granulated sugar.
1 tencup water. ' '
6 quarts freshly popped corn. Make a. sirup by boiling together
sugar and water until il; strings .f_ron.l the epoou or llarllens uluzn dropped 1l1t0 col.l,._\-.~aler. .l’our o\'er__tlle corn and -cf l;'w.-In f 1 ' POP-GDRN Ba'i.Ls
l pint airup.
1 pint sugar. _
2 tablespoorlfuls butter. »
1 tcaspoonful \'iucgar. Cook till the all-up hardens when
dropped into cold water. Remove lo back of stove :lud add onc~ilulf tea- spoonful _soda d_isspl\'cd in :i tablespoon- ful of hot water and thcu pour the hot
sirup ovcr four quarts of freshly popped corn, stirring'tlll each kernel s well coated, when it call be molded into balls or into any desired form. _ Darker balls are made by using New Orleans molasses :lud the lighter 0net_9 by the use of maple sirup. Any gooo sirup or molasses can be used.
CRACKEB. JACK
2 cups sugar. 1
1 cup molasses. »
1 tablespoonbuttcr. _
2- tablespoons ylnegar. Boil until the mixture snaps in cold
water, 'then ie_moy_e from -tire ll_11i_»1\d\1 halt' teaspoonfnlpf soda; stir _briskly and pour over popped corn; etlr thor- ougllly. l
POP-C__0RN PATTIEB 2 cu l`_ la sugar. "
l cuilflll molasses. "»”~'“" " ‘ff lloil together until it is thiei and
waxy when a'_ few drops Ire-tested in
cold water. Stl;-,into this two quart; of 0 cd corn. 0l1>lll »SIJ°_01\, 9 gfpsilxture Hi- Liiatltleg b`nto"’cdld buttered platzi. _
2 ounces chocolate. -‘l'=:_`_`j¢,"
_ ,
' HB holiday' eensorili elllpls, si _'Ll ‘__ splend il' oppoi'tuni_1.§ tVer»f~b_e
-' lwetese tc/_exercise her iu"e-
iiuity and artiitic tafte"¥or decorating the home and table. 'l`no lowing colors,
which Mother Nature gisplays in the gr/enery and poinaettiae symbolic for lhis time of the year, are the best colors to use for the Yuletide :decorations
Plan your decorative scheme for the
table so it will stand npapt from those
of other days, that the event will be long reniem ered b those fortunate enough to be counte<{s,xrlong the guests.
Use Christmas folia e b__oun_t.ifully in
adoruing the rooms. `§a_.ng garland! of evergreen between the doorways, over the windows, and in every conceivable place. At diderent intervals leave the ends of the garlands han and attach bells, gilded cones, or riblion bows to the end. Wreaths interspersed with poinsettias are li delight to the eye.
You can make crepe paper Bowers, which will vie in beauty with natur6’s._ bloom. Gutllve large size petals and
three smaller ones to each flower, wére each of these petals through the cen er and nrrange_in the shape of a llower. Use wire wound with green tissue paper for the stems. Insert een leaves cut similar to the flower Ti-eaves, but cut wider, placed at intervals in the stem.
Shade the lights with poinsettia
shades and have clusters wherever they will show to the best advantage, for the brilliant hues gives a gala touch to the room. Gilt paper stars strung on line thread are quickly made. Paste two sheets of ilt paper together, the gilt outside. lghcil the papcris thoroughly dry, lay on a cardboard-star pattern a'ad`llraw the outline. Aftfer the sheet is lllled with outlines, the stars can all be cnt out at the some tinle. Sew a loop of white thread to one of the points of the star and string e. number together. 0 _ _ '
Chains of paper sprinkled with dia-
mond dust are also elfcctive for festoon- ing the rooms. Squares, diamonds, tri- angles, l.\ca_rts and circlesnre cut _out of red or green paper and strung about twoinchcs apart on coarse white thread. (‘rilded peanuts, chains of popcorn or cranberries, are also useful for decora- tive purposes. The natural green foli- age, toucuefl with gold paint and gen- erously trimmed with red ilnmortelles, or gilded cones, help to transform the rooms into bowers of beauty.
A table scheme evolved by a clever
hostess is worthy of description. The table covcr and napkins used were;of paper decorated-with -n. Christmas scoine. The principal feature was a. .center piece, which was n mound of white
cotton sparkling with diamond dgtst, Concealed in the snow drift were li lo souvenirs tied to green ribbons which radiated to each place; these _were pulled at a signal from the hostess and revealed the gifts. Around the mound were little roy pine trccs. Goorl Old Bt. Nick in red paper costume with white cotton bands stood at the top of the 'Hound "irryiug a little bag on his sliou ers. 9
From the; ,__ defier were swuug;o.l
invisible ‘ xx *_ reindeer out out of uint
\
_ ' '_ '_ fHn._f¢H»ifliI42T_11EIQWN» GUI* “ll”-1=*‘“f v' 1 PAGE "Wiat-
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,thi-ecdsto give the sppearan be ol' a snow -fpldrnl, The dome o the chandelier was ro'.'ereli with crepe paper, uith pictures of Santa Claur cut_cu'; '-'ld n-_atly pasted nu the pflpe. _ _
'l`le tab.s <.,g..f:: _ ~.l _»__pped with
crepe paper shades T1 "n trio edges cut to represent iciclas. 'fro n it ‘ioxcs were little boxes covered with rel paper out- lined in s Iver p-per to represent v. chimney; t y were topped with cotton and acorned with a wee Santa Claus. Dozens of penny dolls dressed as Sante
ments and will ndd to tl/_ attractive- ness of the table. Slip a bit of red ribbon over the doll’s bend und stui with cotton, tie around the waist a nar- row ribbon. A little peaked hat trimmed with scraps of cotton and little whisks of cotton for the beard, and Santa Claus _is complete. Paper cups covered with red and 'green'paper,-_trirlunerl with ii
gay spray of holly dipped in a strong solution of _ alum snr tied with red ribbons, served as boil boil boxes., _ The place cards had the name traced lirst in museilage and then sprinkled with 'diamond dust. Each 'card bore a cheery _Cl\risttnas__ quotation. While seated at the table the guests were rc- q_uested to tell ol' - their “merrieat '.(._lir_istlnas`.” The ine cream was served in`l_it_tle_!!ower crocks covered with red and green rutllos of crepe paper. Grated chocolate was sprinkled over the ice cream and o. tiny bit of pine planted in the center gave the appearance of a niiliiatlure pine tree. Y
The star idea is an easy one to em-
phasize and is especially appropriate for Christmas. Cut large stars out of
the tu le; place 'ihe candlesticks ln a star-shaped holly design and ca them with white shades decorated with stars.
For the central decoration cut n lar fe
pasteboard star and outline with holfy. Among the holly place snowballs made of cotton and frosted with diamond dust. Ice ms. be frozen i l
for melting. Color the water a vivid red with artificial coloring. Arrange eleven candlesticks and star shape in
etltuted for the ice,_but the colored ice
are lighted. _
At each corner of the tabledepose
a star made ot’ scarlet imrnortelles upon which place the candlesticks. Shade the table lights with star shaped shields trimmed with sprays of holly. From the chandelier suspend by means of wire, strings of gilt stars to the ends _ot the table. The nut cups are made of 6-inch stars cut from cardboard, cov- ered with white crepe paper and edged with mica dust. 1"or` place cards use star shaped cards orualncuted with u spray of llolly, tied with rod ribbon. Decorate the dishes with holly, mis- tletoe and scarlet ribbon' Tie a spray of holly to each cup handle. Garnish the salad with stars cut out of beets or red peppers. Cut the sand- _wirhss in star shape. Bake the _cakes in star shape and ice with icing tinted
board drrh l:.j s littlo sleigh. Little cotfl red or green, and decorate with candy
ton snow i'f~t*~f glittering vrltl' diemoild
,cherries and arlgelica. Serve the ice
Claus 'lan be fashionedl in Q. few' 1-o»'
gilt paper and d1'a__.i around the edge of-
'vle'ni`
fiustfl-_'era strunfg on an invisible block 'ci-sam is snolrbsll 'éhq o, springied _wltli
cocnanut. V "_` ‘;_i_'[ ‘__ `
A little pepper tree’i1iIi' serve fog-I
small Christmas ti-eo lor the cen‘ter_.'li£ :mother table. llecorsle the trelfwitll little gifts for each gueit, plenty of tin- sel, little tapers and colored stars. The stationery clips nfs ivory handy foret-
taching the articles to the tree. little tarletan stockings lined with 'o paper to the twigs and dll with bon bone. Al. the end of the repaet distrib- ute the stocking: to tho guests. _
From tln chandelier suspend a largl
wir; hoop wound with holly or smiley also red ribbon. From the hook lus- pend red ribbons to which attach little souvenirs. These ribbons should lead to each cover. Lt the very end of the streamers tie a jingling hell. The can- dles are hooded with scarlet paper belle edged with cotton sprinkled with mica dust. The ice cream is served in scarlet paper bell cases. Outline the table cover with frosted cotton and here and there place a bell cut out of decorative crepe paper.
For place cards use white cards with
little bells strung on narrow ribblln across the top. cicles can he hung from the chandelier. These are mild.” by cutting strips ot silver paper and rollin the strip! llrmly. Bun, A bldtfs thi-eaétlirough a few icicles and 1-'I _as many as you can. \ _
The waitress may wear an apron and
cap made of large paper polnsettla pet- als and tied with green ribbons. Snow- ball cnkes are made by scooping owl
rounded spoonfuls of angel food cake. Dip these in warm boied icing and then roll in cocoanut grated line. Ili-
stead of ice cream, plum pudding muy be served. Bake the pud ing»a cylin- drical mould to represent I. Yule lm and adorn with holly sprays. This hvl a very effective appearance when it \g> pears on the table in a Christmas bleu".
Cunning little fun makers can be
made' of runes, raisins, figs, etc. Ure marshmallows for the faces spd meph the features with chocolate. For li
_ y _ n a arge-
pau and raised on bits _of cork to allow turtle use nbig raisin yitli head, tail an)
feet of cloves; mark the eyes with whit; icing. A marshmallow man may be
made with three marshmallows fastensl?
the center of the ice, and place inside to other with a tooth ick, The 'tcp ill? 110115’ Film A mi1'r0r lilly be Hub- lngrslilnallow is shaped like a head aaa
has currants for the eyes uid a bit M’
will cast a ruby glow when the candles rod ¢-_heyyy fm- um mouth, This mp
wears a prune hat. A lemon may bf used for a miniature pig. Slash thi mouth, use s. couple of cloves for feet
and for ears use the skin of an almopd Twist another bit of almond skin ni the tail and use toothpicks for the legs.
The following menu may be helpfls'
to you in _planning your Christmas dif- ner. Not ow great a variety, but ho.” appetizing and well the dlderent course” are served, is the principal part of .1 suv uossful dinner.
Grape Fruit Olives Celery Badishr Tomato Bisque Soup Roast Goose Apple Sauce Glazed Sweet Potatoes Cream Cauliliower _ _Waldorf Salal
Plum 'Pudding __
Nuts Candles Baisirls Cheese Crackers Coles
l"l _ » ` ' - `- ' ' _" --
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J S WEDLOCK _-_ f ~ _,_ HUMAN, , .1.HoL1v_lAN, 1
__ _ _ . _ President _ __ Man.hging~Di,.écto,._ Vice-President.
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In taking this oppol tunily of wishing all our eustomers~aiid_the public-generally a lt/Ierry Xmas and HHDPY ¥1flfl`lT"f°S_l>@f0l1S NCW 'Y€?',_ l
. . . .
2 ' '
_We also desire to thank those who havessslsted in making th-ls_~by -far the banner year in our business corner.
_ Why Farmc,._S
Tade Us
_,__ __ _ I)-' '_' ;,tfr_:_._ .‘.'_l_‘;__:'.z.i, '
'21 = X- _ _ _ ‘vor ri__cl1Flm?'-_"-'_ur;;'i - _ -_ Because we are always .ready-to-b“¥-8*-~h181\€St
A 1 Hood ` McLeod ~ Q 5 aintancefwith the trade _abr6eB.l.th"
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* f _ ' ~ _ f th _W¢ l;gve_always a com prices either for éaéll _0l”»'ClTld¢ at all S 39°” 0 e
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_ _ 1 Thiere’s Always a Reason" A 1 _._ ll T-.1 _ .~ _ _
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' Because they have proven to their entire satis-
f.cti in that they can buy t
Eggs, Poultry and Vegetables fresh from the farms
and Confectionery at lowest
if
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__ buy in very large quantities
_ _ _ _ Special prices on ton I
' keeps everything 'fresh and Out delivery Sf"/ICC 13 I _,°,S_
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up to the minute. _ ' _"_'_--"
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Glassware
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he very best Butter.
possible prices. We
and our large trade -
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and other lines.
We carry in stock,
Bran, Middlings, Oil
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everyday. 'Alai the best in Groceries, Flour, Fruit I Cake’ Meal’ Com ' ea
, _ _ Molassine, Cotton Seed
Meal, Hay, Straw, Oats and Crushed Grain. '
,._._._.__,..____.
Choice Groceries, Fruit, Confection-
ery, __Glas`swal°e and Crockexyware, Flour and Feeds, Wire Fencing, Gates
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