Christmas Sweets

If the supply of maple syrup, put up last spring or purchased later, still holds out, nothing choicer in confectionery can be had than candies made of maple fondant. In normal times, the more expensive maple was helped out with granulated sugar; this was simply a matter of economy, for the best of fondant can be made by simply boiling the syrup, undisturbed, to the soft-ball stage. Pour as usual on an oiled marble or platter, and when thoroughly cold, beat to a cream and finish in the usual manner.

The chocolate fruit-and-nut confection, given in the Seasonable Recipes, is best after it has stood a few days to ripen; that shown in the illustration was molded in a brick-shaped, ice-cream mold, quart size. The mold should be lined throughout with parchment paper; figs or raisins,

and other nuts than almonds might replace the dates and almonds.

Fruit of all kinds is high in price, but on account of its palatability, and the valuable compounds in composition, it should be given a place, in some form, in each day's food-supply. The best time to eat raw fruit is midway between breakfast and dinner. Cooked fruit is appropriately eaten at any meal. Bananas have high-food value, and should be eaten more than they are at present, as a means of real nourishment. Cooked bananas are given scant attention; many people fancy they would not like them, and do not try them. Try them a few times, and you will end by devising all sorts of ways in which to present a cooked banana. The banana compote, given in the Seasonable Recipes, as a sauce for Cornstarch Blancmange, is recommended for a trial.

Apple or banana, with dates or figs and French dressing, made with lemon juice. on a bed of heart-leaves of lettuce, should be given a place in the luncheon menu, at least, once a week. If the dressing be properly mixed, no oil is apparent; nor can it be tasted. The lemon juice should be squeezed over the apple, that the apple may retain its fresh, clean appearance. Adding it in this way, before the oil, causes the salad to carry the acid flavor, and does away with all thought of oil. On this account those who fancy they can eat nothing dressed with oil may eat this salad without recognizing the composition of the dressing.

In using grape fruit and oranges in salad, retain all juice in the dressing, adding a few drops of lemon juice to accentuate the flavor of the milder fruit.

HE prices of eggs have made people

sago or apple-and-tapioca, apple slump,

cakes can be made than those with eggs, what puddings and sweets. Modern transportation has made it possible for us to have strawberries most of the year, and egg plants and plums in November, and melons at all seasons, but hens still maintain their habit of denying us eggs in winter. Although Leghorns and incubators have changed matters considerably, still, in winter, eggs go higher in spite of large hatcheries and poultry farms.

Reverting in memory to years ago in cold New England, the thought came. Then people did not expect eggs every morning, the year around; they had the hearty American breakfast of meat, largely, for the main dish, with broiled salt mackerel, creamed salt codfish, and codfish balls, on certain days. Cream toast, of both white and Boston brown bread, replaced muffins, made with eggs. When spring came there were bountiful platters of ham and eggs, or fried eggs with crisp salt pork border, in place of the southern bacon; the difference being that bacon is smoked and the New England salt pork is simply pickled.

Great tin boxes, or stone jars, were filled with sugar cookies and rich jumbles, made in late autumn before eggs were scarce; these kept nice a long time carefully stored. Molasses ginger snaps and richer Scotch cakes were, also, made at intervals all winter, usually weekly in large families. Sour cream gingerbread was a favorite, this required no eggs. Squares of it, served fresh or hot, made a good homely dessert, with a spoonful of whipped cream on each portion.

Other desserts were, first of all, pies of all kinds, apple, mince, cranberry and raisin. Puddings were made, apple dumplings, apple brown betty, apple-and

ding with raisins was nice, or rice plain, boiled in milk and served with butter and maple sugar, or any sweet pudding sauce, or jelly or jam. Baked Indian pudding, brown and spicy, with the proper whey texture, not just baked cornmeal, was made once a week. Few modern cooks know how to make it correctly by adding cold milk after all else has been scalded, and the dish set in the oven, thus giving the peculiar consistency of long steady baking.

Spicy buns, with sugar and milk glaze, were baked frequently and replaced cakes. Occasionally there was the loaf cake, known as Old Election cake; this is bread dough with raisins, citron, spices, shortening and sweetening. Eggs, frozen stiff in the big hay mows almost as soon as the hens left their nests, were thawed carefully, for they would be cracked by the freezing, and these were used for doughnuts, but not considered perfect for fine cake; they answered, also, for corncake and plain cookery, but even these were scarce during the bitter winters.

Jelly tarts replaced cake on the silver cake basket for supper at night, for dinner then came at noon. Cocoanut macaroons were liked for company and slices of rich fruit cake, made early in the autumn, and put away like wedding cake.

Instead of cornstarch, requiring eggs, so abundant in summer, the same mould that turned out patterns of roses, so pleasing to all children, was filled with sea moss blancmange, much liked by all accustomed to its taste of the sea. Jelly tarts gave color to the tea-table, and were chosen for contrast, part of showy currant or barberry jelly, part of quince or apple.

Hot griddle cakes made a nice first

course for supper. These were not made as for breakfast, a few little ones for each person. They were huge in size, but very delicate withal, and piled to a towering height, like a big layer-cake, with butter and sugar and a little choice cinnamon spread between; these were kept hot in the oven, while successive lots were quickly cooked on more than one large griddle. The big, shapely pile was cut in sections like a layer cake, and being already sweetened, required no syrup like the griddle cakes or batter cakes served at breakfast.

No eggs were used for these in midwinter. Instead, thick sour cream was beaten with a little dissolved soda until it was bubbly and seemed right to the practiced eyes, hands, and even ears, for it must have just the right "flop-flop" sound when beaten. Salt and a little sugar were added, no shortening, if the cream was rich, but if only sour milk, then

some shortening, and pastry flour, enough to make a good batter for griddle cakes, one that would bubble responsively and equally in so much time, and be ready to turn a nice golden, yellow brown.

In many New England homes buckwheat cakes were a winter standby. The old way was to have a large earthen pitcher with a lid; this stood on the mantel above the hearth fire, or stove in later years. Old-fashioned folk thought that it should never be all used, but that some of the yeast-risen batter be kept over for a "starter." Of course the pitcher did not go unwashed very long, although in use for months. Every other day the contents were poured out, and the pitcher washed before the "starter" and fresh buckwheat were added.

Shortcake with preserved fruit, fresh fruit, or apple sauce, is another good winter dessert. Canned peaches, or apricots or fresh oranges may be used.

A lovely silk one; modest, not at all
Conspicuous - just such as you'd approve.
I bought and hung it by myself, for you've
No idea how I felt about it, Son.

It seemed as if 'twas something to be done
By me alone just as in by-gone days,
There were a few things, bless your baby-ways,
That no one else could ever do for you;

They were my "mother-right," and this was, too.
It hangs on our front door, upon the glass;

I see it there, as in or out I pass,

That blue, blue star, the color of your eye;
But I was brave, my Son, I did not cry,

I could not so dishonor it, nor you,

By such a show of weakness; and it's true,
That underneath the pain I could not hide,
My heart was throbbing strong with mother
pride.

That star to me is You. By day or night,
Five points it shows, outlined against the white;
They speak to me of honor, courage, truth,
Of duty, and of love your love, forsooth,
For me, and for your country, intertwined.
That star shows you were not the slacker-kind;
No coward, and for this I must be glad.
Your Father? He said nothing - Dear old Dad,
Looked at the flag, then kissed me tenderly;
But plainly stamped on his face I could see
The things he could not say his pride in you,
And sympathy for me.

AVE you a dark, cheerless room in

HA

your house that you unconsciously avoid? Perhaps there is a room in your home that you realize is not particularly attractive. But do you realize that it may be largely responsible for a certain. depressed feeling that possesses you whenever you spend much time in it? In any case, there are several ways of brightening a dark room.

If you can afford a little carpenter work, probably the windows are the first thing to change. A north room, particularly, is improved with the addition of a number of large windows, and any room with extra light gains a spaciousness and cheerfulness that makes it pleasant to occupy. Sometimes a room with only north windows can have a bay window, or a window. seat built out in a way that will catch sunshine in the morning from the east, and in the afternoon from the west. The window seat or bay, also makes a cosy place for either plants, or a seat and cushions.

If it is out of the question to add extra windows to your dark room, make the best of the windows you already have. See that they are always clean, and in winter, remove the screens.

It is surprising what an amount of light screens shut out. White or yellow shades are. preferable to dark green ones. Curtains of simple, thin material, that can be easily slid back on the rods, are best. In some rooms side draperies, about one foot wide, of dainty cretonne are pretty substitutes for curtains.

Repainting dark woodwork, to either cream or white, will often work wonders in a dark room.

If a heavy, dark carpet can be banished, the floor may be treated in one of several ways. The most attractive flooring is of course hardwood or maple, but sometimes a well-stained floor is almost

as effective. Small braided or rag rugs look well on a bare floor. If it is desired to retain a square of carpeting, or use a large rug, a stained or painted border may serve. Light tan, gray or dark brown are shades that may be chosen for a painted edge. But if expense is a consideration, there are other ways of brightening up the dark room.

For instance, are there heavily-framed pictures on the wall? Are there dark pictures, steel engravings or family portraits, crowded thickly over the wall paper? You can make the room lighter at once by taking them down. If you have pictures with lighter frames, by all means substitute them. Gilt frames, as a rule, are more cheerful than black ones. If you have artistic magazine pictures, a pretty way to frame them is to place each one between a piece of glass and a piece of cardboard, the same size as the picture, and bind the edges together with either black, white, brown or green passepartout binding. On the whole, however, it is better to have too few pictures than too many. A mirror, no matter how it is framed, will help dispel gloom.

There is a chance to make most any room cosy with an open fire, if there is a fireplace. Brass andirons, and if there is a mantel, brass candlesticks are attractive additions. During summer months, a jardiniere of flowers may be placed between the andirons.

Most flowers and plants are brightening touches, but there are a few that are best avoided. Coleus, for example, adds dreariness to a dim room. However, it isn't necessary to give up plants without blossoms. Boston ferns, placed in a window sill, seem to be a light green that radiate cheerfulness. radiate cheerfulness. For first choice, yellow or yellow or white flowers are best to brighten up a room. In season, marigolds, daffodils, narcissus, daisies, black