The Atlanta Constitution from Atlanta, Georgia • Page 30

SO THE CONSTITUTION SUNDAYS 18 1893 THIRTY-SIX PAGES CHS1MAS PLUM PUDDING. Octave Ttianeti Beclpe How Christmas Is Unnamed In the ed Copyrighted by The Constitution. The first time I as taught to make a Christmas plum pudding my hair disturbed itself with terfrur As nearly as I can ree- oleit this Is like what happened My teacher swept he hand toward a neatly but- tertd pudding mold and a bag oft he biscuit that formerly even In Boston were called crackers. I used to think. said she that the crackers must be soaked in milk over night.

It says to in the cook books I ventured timidly. Cooking recipes the answered remind me of conjure-charms they require so much faith. and whatever they leeck in sense they wake up In awful mystery. Did you ever nice how in the average recipe everything Is on the same le the most trivial di carton and the most valuable' Take to soaking the eraker over night what it the object why to soften them. isn't it Well why roll them so that there shall be smaller pieces which will soften much more quickly.

and use ho milk or water instead of Old and do th softening in ten minutes instead of ten hui See' She djfth ranged we crackers they were large rounl milk biscuit of the sort that old old cooks affected for scalloped A LA FIFTEENTH CENTURY. oysters on a molding board and. Tolled Wpw auto crumbs. klou many crumbs' said I meekly. i shall take a pint said she fur a pudding fur six or ht people und that will li ample I shall thoroughly wet it with boiling milk if I didn't have milk I snouul take water und no mortal would be tlp uscr Ihese things are unimportant.

will you beat up four eggs Hut first the learner asked hoping to mike an illJprts of careful tiactuesi how much water or milk do you take' The impression was not made we gave me a glace of direct scorn as she said in a dry tone That depends entirely upon the cia kers some will soak up a deal more than others I should be sure you upy- had cooked from just that question What you have to look for is the result. Pour in your hot fluid until the entire mass is wet and can be stirred. You can say as Wf as a stiff cake batter. I positively did nut dare to ask her how stiff that was. but I gazed intently on tile smooth mass lrumbs which now began to wear the appearance of dough.

and I timorously separated the whites of four eggs from the A oiks You needn't do that said she care- essly it is quite ns well if not better to teat them all up together. Get me a tea- Liicui an uy x. spoonful of cinnamon and half a teaspoonful ofcloves and a teaspoonful of allspice and a dash of ginger. if you like it and mil them together with a small wine glas of good brandy. lh will lor the pudding darker in a liquid form than the will it put in dry and give it ui re flavor too That is worth your remembering.

how take heaping pint of fruit observe it there- is candied lemon peel and there is candied orange peel and cherries all cut very small elcept the cherries as well as currants citrons and raisins. I soak the cherries a little in hot water to soften them They are nicer than raisins For Christmas I put in twice as much fruit. Do you jun ble tlum all together said I Ctrtniulr and if I to have more of one thing than another that thing goes in more it doesn't matter. Now She sprinkled fine cracker crumbs fine as flour these were over the fruit Sometimes I sprinkle them and sometimes I don said she enoily. I don think it much matters.

You see this crumb ugh is wry warm. I put in half a cup of butter and a up of halt molasses and half sugar Ion use suet No I Ion suet was el to save butt It is not nearly so delicate and it turns up in clammy cold. white lumps when the pulling is cold. Butter mu butter ml. every time.

nd I ilou boil in a 1 en cloth ured into a. sort of mongrel plaster of pans cast I don boil it at all. I steam it low long Three or four hours. I made no comment but in my secret mind I exported verv queer pudding for dinner I was disappointed. It was the be plum pu 1 ling tint I had ever eaten.

Therefore I submit a of ingredients. nt I Plum In One heaping pint of biscuit crumbs' one quart of fruiu chernes lemon and orange peel cItron. currants and raisins one cup 0 UK an 1 molasses one large wine glass of brui kj one teaspoonful of allspice one teaspoonful of cinnamon one-half teaspoonful of cloves nutmeg to taste four eggs milk to moderately soften the dough. I am bound to confess that this or miss pudding hue never missed in my experience. It should be served with a little brandy poured around it and set on fire just as it enters the dining room.

Alcohol will make a more brilliant display than brandy but the flavor of the pudding is not so good by a long long distance. hard sauce flavored with lemon and brandy is the conventional feeompantment. People of sets- in ut sometimes tick a sprig of holly in the pudding but when the liquid about it is afire the holly is apt to blaze and the children may have more au than is good for them. A plum pudding has a costly sound but it i' nut be expensive. A family of moderate means who eat bread three times a slay will accumulate in a few days enough crusts and stale pieces to drj in the oven afterward to be rolled into crumbs and soaked a quart of milk.

A cup of beef suet from the last roast of beef you may trust the butcher to help the weight along with plenty of trimmings a cup of molasses about three teaspoonfuls of spice a cup of currants. and one of seeded and cut raisins will with some good sauce mike a. very toothsome pudding ggs make it lighter and better. but eggs may be omitted when they are forty rents a dozen A very excellent plum pudding which may be as rich or as plain as one chooses is the Brown Broad Plum Pudding. To any good recipe for brown bread Boston brown I mean add spices and fruits and brandy in the proportions most convenient and according III your hand with the dainties has been liberal.

you have an agreeable plain pudding or a steamed wedding. cake pudding. We find the following recipe very satisfactory One pint of rye flour one pint corn meal. very fine and white one teaspoonful ssjt one cup of molasses. in which has ben melted one-half cup of butter one glass of brandy in which has been stirred three teaspoopfnls of mixed spjces put snore in If vou likfe the taste one quart of mixed fruits one pmt of sour milk' one teaspoonful of wda Boil for three hours in brown bread tin placed in a kettle of hot water.

which must never be allowed to stop holing for a second unless yon wish to see a heavy band wreathed like a hand- euff round the pudding to mark the place THE COMING OF SANTA CLAUS where the cooking process took a rest. The brown bread tin as usually found. rests on three little uncertain legs which have a tendency to come off in the excitement of boiling. I have found that when this happens. and you are too economical or too far front the tinsmiths to buy an other tin.

that two sticks wedged into the iron pot used for boiling at the space of about half an inch from the bottom sup- fir the place of these props very well. We always tie our boiled puddings into the tin that rs we tie the lid on with a stout twine. Then we weight it all down with a flatiron. We ought to choose au old flatiron but my private conviction is that the cook takes the first that comes tp hand and wipes it off afterward and goes her way in peace. The pot should be as full of water as may be without boiling over.

As the water evaporates it is well to have a kettle of boiling water near from which to replenish it. To put in old water is to do the most fatal thing one can. The fruits for brown bread plum puddings should be floured before they are added. The recipe below makes rich dark pudding It is our own but I dare say that many people have hit on it also Bloh Dark Pudding One pint of flour four eggs whites and yolks beaten separately two tablespoonfuls of baking powder stirred into the flour and the flour sifted four times one cup of sugar and a scant half cup of butter beat- en to a cream one liquor glass of chat. reuse cordial one liquor glass of nians- rhino spice to taste about three teaspoonfuls or more one pint of mixed fruits.

well floured milk to make a batter stiff enough to Id up the fruit. This is a very rich pufdlng and can be darkened absolute Hackneys by the addition of liquid chooolite that is chocolate melted and thinned by hot water. Dutch Plum Pudding In a Hag It is toy good fortune to know a very charm nig elderly la the descendant of one of the historic noble families of Great Britain. In her family thin used to be served a modest pudd hup of the shape of a cannon ball but far gentler to the digestion Dur- many years I fon lly supposed this pudding to be an English heirloom in the noble Jamily of the Alas' when I borrowed the recipe it was labeled Dutch plum pudding in a bug however. Dutch or English it i quite good enough to give Though a most EX usive plum pulling it is I.

very palatable One lure it is Mix well together. one cup of suet one cup of milk one cup of molasses one tablespoonful of ginger one teuspo nful of round cloves quarter of a nutmeg. Id flour to make a stiff batter and out' table poonful of baking powder I fancy I can detect here the modern version of soda and sour milk. and last of all mix in the hatter one cup and a half of any kind of fruit well floured. Wet a cloth bag an old napkin makes a good bag and sprinkle conscientiously with flour then pour in the litter and tie up till' neck of the bag wry tightly leaving a gt nerous room for the pudding to swell for it is a expansive as gissip Have a kettle of boiling water an 1 dump in the bag.

It will not prove amenable to reason but will bob about and lop over and try to get water into its precious inside and in my own soul I feel that it would 1 be less picturesque but much less risky to simply put it into Ii tin mold and lea it You must turn the bag ten minutes for th first hour. then boil it hr two hours longer and if you have not let the supply of wi run too low or forgot to turn it or seal led yourself in the manipulations and thus left much of the pudding above water in your haste. or pricked the bag with our turning fork or done anything else rum ous. you will have a pudding not nearly so indigestible as you might suppose. And it has.

one treat point in its favor at thift time in the year when the amateur farm- pr complained that his hens were always loafing round doing nothing because eggs were forty cents a dozen it requires nothing of those pampered fowls. Other Plum Puddings. A good pudding is Eves pudding poetically named 1 suppose because it con- tame apples. the recipe whereof tan le found in tile cook books of Miss Parloa. Mrs.

Lincoln and Marion ilarland to mention no others. A beautiful canned plum pudding can now be bought at the grocers und even Greenland explorers can keep Christmas. Hut these puddings are extremely costly. lleally the lum pudding is the easiest of puddings. If the attentive reader will follow two directions carefully she or he will be sure to have a good plum pudding.

One direction is to use something that holds its own raising powers such ns bread otjJscuit crumbs and to use to prevent the fruit sinking to the bottom hut not so much that the dough cannot be easily stirred. The other valuable direction is to either bake the pudding long enough a slow own or to steam it over water that has not once grown weary of its duty and I to boil. After all there is only one word of magic in puddings as in all the other matters of cookery and that word is care. The watched pot never boils over. the Colonels i Wife Manged It.

My friend of the or miss plum pudding gave me some advice that I like wore and more the older I grow as a co She said Don suppose be- cause you havr I the exact ingredients of the ci ok book i hand that you can make a nice plow xudding. The most successful plum pudding that I ever made had no plums in it currants or citron either for that matter. You see it was when I was in the arm toy friend is the widow of an army othair hand we were out on the frontier and by ill luck a blizzard had caught our Christuibs supplies. The colonel had invited all of the officers and their wives to dinner and there we were with nothing. No flour even.

There was a little dab of butter Lot much too precious to put into a pudding. What did you dov cried I The colonel as for giving up the party but I knew every one felt badly enough about losing the Christmas stores without having to stay at home and grumble so I told them that v. would have a roast of venison instead of turkey and while pies were beyond me I could manage a plum pudding. I suiked the hardtack. and very well it did.

too. and we managed to find amongst us Ii nutmeg and some cloves and I took some the syrup from some preserved ginger for further flavoring and used whisky in the place of brandy. But ilIhat did you do for butter use lard No but you must not tell it for. Indeed. it answered beautifully I used olive oil we had some of that.

Just like an army commissariat you know to lack the necessities of life and yet have some perfectly unexpected luxury. But the fruif' Oh that was easy. I took some prunes and cut them up deceitfully until they looked very much like raisins and we had the ginger you know also minutely dissected. and I stewed lemon peel in sugar and It Was quite IS good as any candied lemon peel of civilisation I assure you it was a very beautiful pudding and I receive compliments for it to this very day. She smiled over the remembrance.

and went on Another time I made a. plum pudding out of sweet potatoes. Then there were plenty of eggs. It was In Florida and we had both oranges and lemons. and lovely fresh butter.

It was a set potato pone. I baked it four hours. It was nice. I believe you could make a plum pod- Not JiltUd. From The Atchison Dally Globe.

Bishop Leonard tells a good story on himself. He was teaching a Sunday school to Utah and wed a little girl If the knew who Christ was. She replied Oh yes. sir lie was a man. Fearing that she might have an Impression that Christ was more human than divine.

Bishop Leonard asked her what kind of a mu He was and Christ via nyftftig like himself. Oh no stterepllea He wa a good man. ding out of an old pair of boots and candle said A good cook. said she. solemnly likes good ingredients but a good cook can always do without them.

EASY AND BEAUTIFUL. Chrlstmu Pressids fashioned at Home What Artistic Women Ar Making. This season all sorts of Christmas present Meat economical but fetching and original. are going the private rounds. A very charming one has.

been developed and several times duplicated by the nimble fingers of a young woman an artist who prides herself upon the uniqueness of her Yule Tide treasures and who has half a dozen babies on her list of A NWltry Gift. For a foundation upon which to build the fair workwoman selected the biggest Un dishpan she could find. Its homely shine was BATH TUB FOR BABY. quickly hidden away beneath several coats of Ivory white enamel. You who will be sure to follow her lead in putting on this creamy cover' be careful that one application of the enamel is thoroughly dried before the other Is pplled.

hen every vestige of Its humble origin has disappeared beneath this aristocratic mask. the pun is ready for some decorative touches to please baby's eyes In the way or flowers foliage or ngures. With paint brush and oils water colors will not do the home artist scatters across the smooth glistening surface of the bottom of the pan wild roses that look In their pinky petaled beauty as It transplanted from some country hedge. These wayslda blooms also clamber up the sides with bewitching grace. Big bows of shining pink ribbon.

perched In saucy tuh. Ion upon the handles complete this novel holiday gift which with a little skillful manipulation. has blossomed from a plebeian dishpan into one of the daintiest and pret. Uest of bathtubs for baby. UOHATHY MADDOX.

IL llotrop Handkerchief Cuss Handkerchief cases constantly grow more enchanting. New ones are Invented every day either fresh In design or color and as no woman had ever yet too many sachets of any sort they make. gifts to be acceptable. One of the very newest sure might well be called a symphony for Us lovely heliotrope tones blends so perfectly with one another as to make a bewitching and faultless color effect. It is oblong in shape and may be larger or smaller as you prefer but In all A WALL POCKET.

sizes Its materials must be selected with care. Fur the outside purchase sural sat. teen In a pale heliotrope tone and for the lining India silk to match and for the Jabot tuition one shade deeper than the silk. Mako large the case in two parts. to place of folding one piece at the back.

On the upper side either embroider or paint as you have time and Inclination a spray of heliotrope bloom of the deep purple sort. Wad the two pieces well and sprinkle over the cotton an ample supply of heliotrope sachet powder. Then line and sew the chiffon to the edge In such I. manner as to make a full jabot round three sides. Fasten the two completed halves together with three bows of handsome ribbon which matches exactly the chiffon round the edge.

CLAllE BUNCE. Ill Uondolr Photograph Frame A charming photograph frame. or pair of frames rather to hang un the wilt can be made with very little labor by using the spatter work" so fashionable many years ago and which has been revived and Is now BOUDOIR PHOTOGRAPH IBAKm known under the p0rte4 title of spltzer arbelt. Purchase two sets of boards for the regulation frames and pale green chamois skin. Cover th hoards In the usual manner.

only place them vertically one below the other. Instead of aide by side. When that part of the work is dons and the paste Ii quite dry. arrange upon the chamois fine delicate ferns or grasses as the. Illustration tindieatef.

Stick pins her and there through the fronds Into the tram. to hold them- firmly a their placetand then with dive dye paint fpatter jem th nrfan that Is left exposed. To do this neatly. put on first of all a pair of loose plo es that your fingers may be tree to move and at the game time be protected front stall. Then dip aToSthbrush lightly is the dye and pass It gently back and forth over the teeth of a floe comb till the spray spattered over all the trtme Let It become perfectly dry.

Then with ear. remove the pins and ferns when you will find their outline In tender green on a background of a darker tone. Attach a ribbon to the upper edge by which to hang It. andfwhen that last step Is taken you will have completed as charming a frame as will be given WI Christmas. CLAtE BUNCE.

IV. Linnn Clutct Sachets. One of the prettiest gifts that a girl can give a housekeeping friend a set of lavender sachets for hex linen closet. liar at any fancy store a doses hemstitched linen doyleys. Outline the stamping in shades of lavender.

Make six little flat square bags to lit Just Inside the hemstitching fill them with lavender and cover each oUthem tri two or the doyleys run together by means of baby ribbon through the hemstitching ANNA. LEACH. A Yell Cas A novelty Christmas gift and one most ac- wptable to the wearer of veils la a soft perfumed case wherein to jem these filmy bits. of illusion so easily spirited away. One cannot wen uave them lying about loosely In the upper drawer neither Is the bonnet boo just the place for them.

Whatever comes In contact with the face should be kept fresh clean and dainty a suitable receptacle for Tells seems therefore as Indispensable as the handkerchief or glove cue. One of the prettiest and most appro late CASE FOR VEILS OUTSIDE AND INSIDE BOTH OPEN. of veil cases can be Quickly made with a few scraps or lace and yard or BJ of bright. colored sprab. Either red or yellow silk the Spanish colors gives a pleasing ertecl under black lace this outside decorative lice may be plain or dotted or the silk may be only partially covered with some rich scrap of border laid on tastefully the edges ln finished in with the silk when the ffc Is completed.

Sometimes alter completion th cue 1 covered Inside and out with plVn strong net and on one corner 1 darned with em. bruidery silk the couplet Find within this little case Filmy veils for thy fair race. to make It take two pieces of silk double the size you wish the case to look when d. Between these spread a thin layer of cotton batting sprinkled with sacnet powder. Baste a.

flat pocket of the silk on each one for white veils the other for colored apply the lace and finish the edges with blind stitch. A yard. and a half of narrow ribbon the color of the silk fastened on the outside where the case folds. to wind about ad kict loosely gives a pretty finish. EMMA E.

BROWN. VI An Olla Podrida. A very pretty sod useful Olin Podrlda' wall pocket for a friends room can be quickly made by dextrous fingers with glue pot and paint brush. A rectangular piece of thick cardboard lU30 inches In size is first covered smoothly with glued holland of au ecru or other soft tint. Upon this foundation three pockets.

cut as the Illustration shows. and also covered with the holland. are firmly glued in place along the lower edge and sides. The rough elgs upon the back of each section. where the holland Is carried over are covered by thick manila paper out a halt inch Inside the edge.

After the whole structure has been thoroughly dried and pressed under heavy weights. a pretty design Is painted upon It In the body water colors. Two silts for the ribbon by which It Is hung upon the wall are thn HELIOTROPE HANDKERCHIEF CASE. made at the top. and It the painting be wild roses a delicate pink ribbon.

with a pretty ornamental bow at the side completes the decoration. The smooth space of ribbon between the slit may bear the legend Olla Podrida. It the wan pocket Is to hang In a yellow room" jonquils or golden chrysanthemums with ribbon to match have a striking effect and a very dainty combination can be made with orchids and pale lavender ribbon. E. E.

B. VII. Cue and DIMUr Every woman knows the Christmas struggle of finding something really suited to a man use and which is at the same time within her reach and as the gift I am about to describe is both practical and decorative it may help her. This gift for writing table or desk Is made of red chamois skin and combines in one a generous blotter with a cue for postal earth and it is severe enough in its ornamentation to admit of no criticism upon that score. To make it first cut a piece of heavy cardboard eight inches wide by twelve long or larger if you prefer.

Stretch the skin over the board and near enough to the edge to form a border draw souse conventional design now remove the board and on thf chamois couch an the outlines you hard' drawn with heavy Japanese gold thread. Cover the board. Then cut smaller pfec of board to make a pocket for cards shown in the illustration and cover it WitJJ chamois on which may be couched a simflaf border in gold also across the center the word potau in quaint irregular letters. Line the back of the smaller board with dark red watered silk then hold it firmly in it place on the larger board and drive through the twos small brass nails with ornamental heads clinching them on the underside on the edges of the two sections may be sewn together with red silk. If the bream nails are used they will give sufficient decoration except along the open edge of the pocket.

Paste neatly over the back either red silk or heavy red watered payer To the underside of each comer overhand with red silk very neatly a. small trjanJ. the chamois. Cut several sheets of. red.

or yellow blotting paper the necessary size and slip them under th comers Tsfclch wilt hold them fut andin the pocket puf all the postals it win hold. Yoa may sure this giZ wfll please the special wcli critic for whom it is designed. and whose monogram may be worked in gold thread in one of the upper corners over the postal card pocket. CLARE Bl CB Vllf A Birds Nut Mutt One of the most popular gifts promises es to be a muff not the big fluffy skin bought over the counter but a coquettish lace beflouneed toy. Straight from the home workshop easily made anti sure to be acceptable as la mode calls for a hand protector with each toilet.

Everything goes the more outre the design the more desirable the caprice and stricken in ideas must be the woman who cannot turn out an oddity in muffs. To one fantastic outbreak in velvet rib- THE BIRD NEST MUFF. boo and lace I am ready to yield the palm for unique eccentricity the Jaunty affair- just completed and tucked away in its tis sue-papered box there to lie until the dawning of Christmas. Over II. foundation muff of raven velvet falls a cascade of lace with many twists and turns it reaches the center.

formed with a windmill bow. Directly in this center is cuddled a birds nest evidently a souvenir of last summers wanderings. A real nest Indeed yes looking with its twigs and bits of straw as if just stolen from some old apple tree. Nestling within as if waiting for the mother bird. is a contented looking birdlmg This oddity will I am positive delight the fair young woman for whom it is intended.

I will endeavor to give as concisely as possible the direction for making a birds nest muff. First cut a paper pattern. the size you require the eeriest of construction is the shape that flares in a graceful oval at the bottom and meets in a decided point at the top. Once you have secured a satisfactory shape the rest of the work is easily accomplished. Lay your paper pattern ppon white crinoline and out it out.

It is now ready for several downy layers of batting which to be light weight must be of the best quality. la and out of the snowy folds sprinkle sweet orchid sachet baste carefully. Now for the velvet outside Vila must be basted with the edges turned over the inner lining and firmly secured to it so that the final lining which may be either warmly tinted or black can be caught by Invisible stitches about the edge. Before closing the muff at the top arrange your fluff late and ribbons la the center and attach to the POSTAL CARD CASE AND BLOTTERS. UIsIae of the velvet edges all round a fsil frill of lace.

An expert twist of the ribbons will adroitly cower the joining of the muff. Anything decorative may now be added. A few big Jack roses held in place by a swaying bit of wire will probably be preferred to the veritable nest and bird. You may choose an owls heed peeping out from under two nodding feathery tips either way your gift is sure to receive admiration and welcome from its future mistress. DOROTHY MADDOX.

Banging th Christmas Stocking When the presents are chosen and safely housed the next question to be answered is how shall they be given writes Elizabeth Robinson StovIl the Christmas number of The Ladies' Home Journal. Shall the children hang up their stockings and keep up the fiction of Santa Claus. or shall the gifts be hidden under the napkins on the breakfast table or shall they be placed on a Christmas tree Like most earthly plans each has its advantages and counterbalancing disadvantages. In some families there are circumstances that answer the question and leave no choice while others are free to choose whichever seems So much poetry clusters about the legend of Santa Claus that the ideal celebration of Christmas must include the filling of the stockings. First there is the delicious ceremony of hanging them by an open fireplace if possible.

on Christmas eve the procession of father. mother and happy children each child with a stocking all eager to find a good place to deposit them where Santa Claus when he comes down the chimney cannot possibly overlook them the important business of fastening them securely so that they will not fall with their pre' clone burdens the lingering glances of the children as they go to bed picturing those limp. dangling receptacles filled to overflowing from that wonderful sleigh the THE ABTThT AND HER CRITICS. tiny reindeer are bringing nearer and near er. Who would relinquish all this If the older members of the family are wakened at an unreasonably early hour next morning by whispers and irreprissible gurgles of delight is it not Christmas the children's 7 Vurbam 771-2 Pttchtre street Atlanta whoso fuw national as a physician tnc treats all character of MADE CHRlSTMAS CANDID Eighty-Cent Candles Made fr Copyrighted by The Constitution.

Men woaen and children not to tion dogs and i ees like suear ma i taste is entirely defensible These white crystals this frost of hm feed the ever burning flames of the tai supplying animal heat which is lifeil rousing the nervous' energies like JJJ phates or better than phosphates laVS cases I have had brain fag so entire ft it seemed as if I never could write or written a line relieved by taking a iv Slr small glass of eau fcucree when ideas gathered am took share blank brain resumed its work. I fancying that the sweets craved so ardentii by children have much to do with ruruW nerve aliment to their fast growing vnn Sugar contriutee both animal heati net-coos force nun seems to be a transform tn of the elements of meat as the df mood is transformed carbon. The Sustaining Power of Sug r. In the temble retreat from Moaxnp ft few of Napoleons army who secreted af pounds of sugar to eat were enabled to ml port the intense cold. In tropic xjnntii Europeans learn to drink eau gueree tefmi long walking as a preventive of sunstrok.

and paralysis and the French Al nin troops carry sugar on their mar5 fa enable them to withstand the desert Wt Persons with spinal mflamaUon and parSt ic tendencies often have a eraviMfS sweets which it nature reaching astuuy lively for help and indulgence in such cues is followed by improvement. As much pure sugar or as sweet eta 1 be eaten without producing acidity ig oS only safe but beneficial for any one irta craves it. Disturbance seldom follow. any ordinary case when the sweets arepe feetly pure and are taken at proper tines. not nibbled constantly between mesJsT Confectionary is one of the permasitei of childhood and we elders have a laS for it once in a while.

But the prefereiS for the best things which is urged tnoa us is expense in the matter of cadta. When the best candies are 80 cents a pound and confectioners sugar only 10 cents ft I idea of making our own bonbons is at-a. live. So in stormy days lat wnts when snowdrifts were heaped about the quiet conn try house and whirling blasts kept of tha chance of visitors all hands liked to after in the bright cleanly kitchen for a candr scrape. The plump and careful Martha who preelded is a born chefs of taste in fine and skill so deft that every last thing she undertakes seems her specialty wbette salads pastry or entrees.

I have seen w. men who could do these things well bd never in any showcase of womeiri ex change or select cooking class have I erer found such true and delirious confectkai as she made for us. The Secret of Perfect Candies. Nice bonbons. she used to say fann on using the nicest materials.

Pure dared sugar from- the high priced groan the finest arrowroot in place of starch or white of eggs flavorings directly from tht fruit or nut. and these the choicest of heir kind she would have. Amateur confer tioners watch their processes with pahxfg care keeping close to recipes and yet thetr caramels and cocoannt drops taste milks those from the best shops. Stale eh. late which has lain on the shelves of ft.

village grocer for months or old nets iad chalky sugar cannot give the right favors Add to this that the recipes floating ia mestic journals very seldom give right pr portions and you will see reasons for confectioners' want of success. No expensive utensils are needed. A bright pressed tin kettle such as are sill iw auua ISC and well tinned not worn In spots ttj- scorched and it must be delicatelrdaa. that is washed with dean suds taMd stool wiped dry with a dean toweL Ci6air of poky hole here cooking things are kit enough to taint and spoil them for 3S work in compotes confections or cteiffit A. film OiM-diinath th fv rotvtftf begins from the vapors of Tdoge eSS and these deposits dissolve In the i5aS fruit and sugar changing their flavoriai If you cannot be sure of the pnrf' of your powdered sugar If It leaves a maW moistened in the mouth use nmui lump.

sugar rolling anti sifting it a hairsieTB or cheese cloth. As to Caramels lt clean brows rcrir that has no woody or strong taste Lad tt best Potto Rico molasses are necessary. if Take one cm of molasses and one beapisc cup or brown sugar put the mixtoretobou on the back of the stove where it win not- burn and boll briskly till it is triniy tt-eC falls from the spoon. From fifteen to twenty minutes of boiling brings it to the right point for adding the chocolate. For the quantity named two ounce sguK flt 1 plain chocolate should be grated or scriped more giving the bitter flavor s2Etl noticed in confections and blanc oaDget After stirring in the dry' chocolate ulmm for five minutes but do not twflbrlikb then take off the fire and edit ont takfo- spoonful of very thick cream which giTS the softness of flavor to fine caramel milk if you want anything worth If cream is not to be had use a spoonful of west butter no more.

TS reason why caramels run and fail toJaroax is because the usual recipes add baa 09 fun of sulk which ii certain to burn v- lute the syrup too much for clln 7 i Cream or butter and flavoring musJ jg be added after the candy is taken S5 fire and ceases to bubbles else the ncW Is partially lost. Vanilla is the fTO Viennese Paris and American Tor. chocolate but to have tils ftoft ttijgn must invariably be used instead of ftfTorSBf extracts no matter how high priced or what maker. i Home Mad Flavorings. A nice housekeeper win always make wr own flavoring to the improvement of sw table and sparing of her purse.

A pod from the druggist or fine a will not cost more than 25 cents and make three or four times the extract 4 can buy for the price and of far fip 5S ty. With fresh vanilla beans and deodoniM grape spirit you have the very best any manufacturer can give you and nar it fresh. The extract is made by powdeTj a ttespoouful of the bean in two outtfW spirits keeping It three weeks ina ajV closet to infuse before using. Qneiw spoonful of this extract put in the for the caramel Is enough. The like the savor of cinnamon chocolate by simmering a teaspooaful of In taNesixiceiful of OTJB PUPILS rf all your pullI has teg Is a Sac IQustratlO JiVlnced that I had for Fh th oa which tlsdng this as an daintiest way of a flavor to creams i Hut SfiHtlf- cup of fresh peanuts gives 4rea prize.

The hot i 1 divided in three pal set In boiling wa ton given. Thepeam ted stirred in while gives justenod quickly as pr allow pans 4 oiled with mt. and warm when i et put of doc CD. to mark off and a ruler on the snrfac Which the cara regard must tor candy mJ Tw rainy day T. the tyron wiU i lja well.

On such of baking soda L- off which I pe of much ipeolate CrranJ ctocolate crean E1 Used fully on tablespoonfuls led if possible. on. the fare. an cr snaps with i T0wroot is sld the suj starch v. SUga one and a half i wet with a tea.

pmecUy smo and puffs at tt back of the slmmennj the time. with a spoon tiBJ a teirIy cool. 1 may have vanilla almond pil s. iirom one boiT Tha critical tune when it is the end of and presl a smooth sti glass or marble A tha BTrqp in I ft tnay not bard iMeanwhlle bay CON8TriUTIO ATLANTA GA. UND YDE MBER THlR TysIXPAGES Bow nearly sWE' ten.

pudding-mold Bo totlz I It Cookin he rOIlJur hllrws ck uotice the di. rion not lm ller whi tly la roan' old oned I I onJ. mol llj-bol1l'd I IX mlJlc tlt. wiser. Th" Iarn illn some fr qUP6 on.

ou a k. mten rna of bt an separate i yolks. it sp Onf11l of doves a Thiy color pu dll in they ll ye worp aYor too orth ow th re is lit Theyare ni raisins. in Ito jum le I. in dll snt were-over fruit- don't ea ily.

I don't dough 1 yu lont don't used tr. nice for loiit in lincit ftro1lrf mon rel ter I don't it. Ion ind txpe ted very i I best Thpr fore list fruits-cherries Rn I sugir ant brunkr tea poonful allp ce' teu ouful clnlUlIIlonj tEa poon- nUlllJ tastlfour eraIRly rience. gooa A fia vored I tinit-Ot I is IIl 1ll is rally pieces In CU ou Veig lIl th tri IIlg ry Eggs en. 8 IOWD havean followinf 0 teaspooptui la ou Uk the th plAcedin hich boU nI Z' 4.

111 i I ha I sult we I. tin. ii ine. comestQ ha it. bakiu on hold is to that goo elder lady sent' 1j fondly II II 0 I' is give.

pensive is is 1i llger teaspoomful Add la bag-an 1 and generous as gossip. and in fraclous picturesque leave it. every till' war scalltsl too ruin- ll in th pamperc pud lngr reL' pe utiful pu ding JIUU5 is of. rea er carefl lr wrect on is in dut all. in lIaD ed Iy or I cook.

he 'Don't I I cook i Otl cant I gr a a IT nwe eri oill do I. was th I mana So me of pre ed ngeI' No It. fruit 1" nger. I EO ood ciTil ution. pud i n.

et nice. io FromThe ItOI' tf achlll g1rI1t ho Chrt a He. 011 no. PI 4 i4t at Jtj a A AN vel' Qlg friends. 6D homelrlh1ne cream dL th Dn water the home 1 0 wl dl hpan st ew enl' 0 ry lovel BL CE.

Boudoir IDa de wi I the th 1nIte WUltratSoDJn41eatet. J1 aDdtherethrotIhthe ftriD17JAthelr Iaeea. and o11Tf ii jtt ii gloves a toothbrush t11 ttered I I ba ifOUnd I I and rrhen I CLA IV. tan th with a CItqtftt I I ard I odg 1 t41ng rue the Is 11 It. 1I eioeet balt- ne colored-apply rart ca DIA Tel' hall and" I hall and I 1 decora IQn.

vel' EEB mans prac cal ordesk in ome- a catdI' mu tion. Iim ter qua Dt en its the overh nd at 1eet1 el1ow od the themfaat aDd' in pock tt1JiUJobLJOUJZITJeRnt l' fJ 1 :1 s. f1 i I I. BUXCE A promises i pro-I 8 deslr ble I I I I P1 IIl ec its- ca cade I tw its I is wan. I I contented I I eas est aceful erl itXla SHera.

ba ttlng I I 8 toil finallinlng I I1 ca- 9 ri thery I the in cho whcheve ml bst. jet cuters leged Clau clertion Chrstll incude 1 te stokgs. Frt ther deloua cre hlng tem oe fepllce. Chma te pr hapy chdrn. ea chid wth stkg.

al eg fn pslt Snt Clau. te ce cnot pssbly onro i- bul fatnng ly 1 tat tey wl fal wth teir pr cou buens lng gc. te hdn a pic thOe lmp dl rtclel fl ove- foWg fm tt wondrnl lelg I I' AT C8 rle a bg ner ad e. Wo wud rua I olr mbn te a wan ub ely 01 ne Dt whs a ile gs te 4 D. 1 J1 Ti 12Ptt AtG lI ettllc od4 it CI.

it1 Cbt1Cet Cand" ae frm Materal Zr Cyte Te Cnsttton Mn WOJen ot ton dog Ind lMte su ant tt whil Us frr th eve fs te 1 supp yin nmII wbi i le rou ng ne VoUt eneIes le I phate ltte phOphate I cSe. ha ha fag f'i sme culd nt 1mI. releed tg 7' gas eau. Imce wen a ide gtheed ai. sp I bla rmme wo ct h' fancng th ve arel cidrn hTe 0 wit nerv thei gowng I Sugr contrbut bot animl het I neom' forc sms taDf meat a tasform I SUilaiDI Powe SD a.

I tIble frm M01 t. Napolens sete f' pud Qf. sur en le tl pt Itens rd. tpl Qt lea dn eu suc ln wlking a preventve paY8is Ag tps cr sgar te mrh enale deer Perns wit spinl iaaton a ten nc I eav swets. whic i ntue reat tiely iudulgnc sc C' folowe A muc sugr set eten adt i no bnefical a oe wh crav Diuanc sedom fo0 orn whn se fetly pur Pr nbbled coltnty beteen m.

CnfPionar te pU cdood. bav I. onc whie. prfeJ bet is 1 expensive I tte bet candls 8 P' confectoners ony tnt makg ou bonbns i at ve strmy dys IS wJt snof we heap que hou whlig bllt ke t' vltor band le i te brh cenr kten srap. plm ad crf Ma prEded.

I bn 1 fne ad sk 8 tha t. undek ss set sla Plt. ent. Bn mn cou the this we nevr showcae WOI. e.

selet ckng caM hTe te dec01 cone 1 Ih me Srt Peret Cad 1 se de uin te nicet materal. td sgar high feat awoot pl I whit eg. fvorg dyf ft thes coict Id se hve. At toer wath thei prse wth cre. cose a craes ad dps tt1 thoe fm te Ste c.

lt ha selv vlae goer monts nu a clag cant rt Ad tat te rp fot do metic jouals TJ sldom gTe rgtp porOI. ad yu 8 conetioners' aess eensv utl ar le A brgt prsed kettle Ich a a tr 8. quarr ts out a fe 8 coneone a cpr kee a I' :1 i CIon had. But i m1' bt i ad wel te I 1. j.

score i ml dcat1 tt i wahe wth dea I li an wip wth ne her ckg a h. 1 enug tt a sU the 1i comp. cneons c. :0 A o.t TJ dOe. a deOt da I te aol ft ad 1 fT al- i gv unwhoe mee lo mel ad frol dop ij I cno pf pwder 1g i leaT 11 fel ad the i mOItned te moutJ u' gu otji Ir rll at he cee clo A Cre FO ee r.

i tt wo ID o' Rlc moI a oe mo a 0 ep bf su pu bc we wD i bt a bl br I u. tm te tt muut 0 I rt pit fo ad te c. ro qutt ne 01 1 plai cilt sd mo gT te bit fvr i notc I coneO a bl A a I fve mut blj ta a a. soonu ve te IOfe 1vo c. 0 ml wat lg wo I nt I a f.

Ipoon le bu m. reau cmel a 0U UUa rp at od' wc u. lut much. fo Cr but fVOn aed a te cnd 1 I cs bb1e 1 tT II pi 1O. Vanil riil fvo t.

Vie Pa a A b' colt bt hv fef invrbly i etc. tt whtm HomeUae nnorP b. nc er awy fvorg imrveenl an sr puef fm te nt ct mor 2 I i i I i fo te en Jo I prc. an ta e. t.

Wit fh vnl ben an de sit. bs 1 ay gve JOu an hf' fh. Te ec de teu te bn to o1. I Bt keng tr wek I ct liM bo. m.

Qe i I Of the. te ce l. tef Tor fd cOlat c. tfof a ta OfJ II I i r' i rr ba bis- sayssoiutbecookbook the the td muIdingboard Non- inipressiun ut a a I it. mi glass i a jumble 1 4 No it" pudding Jte PnIdI vil 5 I 5 brand' i' ish ronn he kfe ea oo bewithout 1oh is pudding Sk sti tablespoonful tr havcat I fo.

wo iat nst nfd no" was V. i a- a. IL-Heliotrope rAi yrnw tb tiers in 1 8tIine Clos uare Case. ac- iate Ca1Qtc1Jst 155155. I I I I airs.

itoc. Cae. I lk VI I a piece atniIIert jwlth rner ntl mmybe ih1 pIem 2l i pom- 0 I best. I andjiear- DrW 37. 12 Gm.

umsfufli cironie CANIj from t. Materiuig childrennot like sug ever snpply ing ljf i 1 ha sha I au t' cant ha furzbk I heat traesf Mo te wh a eucr un AJgj craviri reasihi ea a wh follo are pe- nsga prefeen cazs gsih sjie wosno cx- po pric gre siar th coeoa i do. loraquarter tunsontasfine confectioneis copper kett1e and Ii hi common hands. It muss be git 1 delicately deas mraide eait aL eang. of close dos.

addj ehaneIn myor glving unwhelesomene to innocent cs. melt and fruIt drops. at ooih chalky feeling and taste on tongom I granulated cr throngh For earamels Hglsb rxjz the esaI7. cup mixinre to boil i bat 1 1 th To uares slint. reasonwhycarame1srunandfall nan I tsin Creamor Aims ran Mad.

rnau Iv- r'- rat Ir I 1 til jk'- upr fuel iiaW iIeOdOfl th1t In a rioset One te groJ umon a huit Jl 8 Tb J3EA i ylared 5 teah the gmon liutCa slio ren be pa cepsettnboilngw I The penn i Css iP 1j1 1 4t just enou Am posu ihillow i OfledwlthmeL StQutof t. htomarko In C1 Whleh 0 air in errainyday thaiyrupwlfl i sue 7 taken Ii peofmuch fs Srs i I three diltlUed flthetirean orsnapg al 5l7 irhen eItller a ak ne crenine an OtatWcenleapo Or the pint of one Pfecilysm C. 5ndpnffsat 1- thebackofth slinmerlu I 5 tin vA pi ftomooebo 1eeritituI I en Mthegndof pres i theiynp ltinynot Whule.