Morning journal and courier. [volume] (New Haven [Conn.]) 1848-1894, 1892-12-24
THE rLEETING SHOW.
Some of Its Facts and Fancies.

SONIC Oh 1tS ACtS dhu dhc1cBs
Written for the JOURNAL AND CoURIER.l
TO POOR LITTLE CHILD AT CHRISTMAsT1DE.
Dear heart, you have ''nothing to give" you say.
To the friend you love, on Christmas day;
Then go to her, tell her without delay,
Dearly love you'll love you, dear"
And she will be grateful and glad to hear
Those eager words from heart sincere.
For Love is of heaven, and Love was born
As tender babe, one Christmas dawn,
With gift of joy for hearts that mourn;
Aud ever since has the world been blest
With love for the highest and lowlies;:
OF all good gifts 'tiS the sweetest, best
The whispered word or the fond caress;
The trustful look of loves tenderness;
One needs but these to console and bless.
And empty hands may do some deed
OF thoughtful help for a soul in need,
That shall up to the heights Of Heaven lead.
Then grIeve not, dearest, all else above,
The hearts affection shall richest prove,
And gifts are burdens when lacking love.
CURLED CELERY.
Without the crisp, white, appetizing
celery, pleasant to the senses and soothing
to the nerves, what would be our Christ
mas dinner? Like a piano with a silent
key; jeweled necklace with one gem
missing; dress without pocket. =
The housewife who would like apeci-
ally decorative as we'll as palatable dish,
should try this method of curling it. A
fine large bunch of celery is selected, the
root end and all the leaves of
course being cut off,. When the
stalks have been washed they
are cut into pieces about three and one
half inches long. thus separating all the
| branches. With sharp penknife slit
| each piece lengthwise into six strips,
leaving about half an inch uncut to hold
these strips together. As each piece is
| cut, throw it into pan of ice water in
which there should be good deal of fine
cracked ice When enough celery is pre-
| pared cover the pan and set 1t away for
| two hours. At the end of this time, each
| piece of celery will be found beautifully
crimped and curled, the ak fine strips
having rolled over and over upon them
selves around the connecting bit of
stalk.
Heap these up lightly upon a handsome
dish, or use them for a garnish for cold
meat or salad, and they will be found as
ornamental and tempting as they are
refreshing.
EASY TO MAKE: PLEASANT TO TAKE.
Why should not the Christmas bon-bons
be made at home, out of pure, wholesome
materials, at less than half the sum that
would be paid for them at the confection
ersa Candy making is a pretty accom-
plishment for dainty fingers, and ther
there are always enough who will offel
| assistance; the sweet toothed little foil
being very williag to crack and pick out
nuts, blanch almonds and chop fruit, fol
| the sake of the delicious reward their In
dustry has earned them.
Pure candy Is not unwholesome; often
times the craving for it comes from gen
uine need of saccharine matter. 1t Is said
thas sugar helps the eater to Withstand in
J tense cold or to endure tropio heat, ant
that at oil times as much pure sugar o
sweets as can be eaten without producing
acidity is beneficial rather than harmful t
those who crave 1t, However this may be
, we all seem to be born with a natural low
, for ''sweeties;" every child has swee
tooth; some girls have thirty two of them
and even the dentists have fallen into tn
9 way of inserting sweet tooth into ever
"set" they make.
fyou would have some delicious Christ
q mas bon-bons get the best of confectioner
!, | sugar. If 1t leaves a chalky taste and fee
d ing upon the tongue it is sdultersted, an
: it will be- better to take loaf sugar, crus
it, roll with. a rolling pin and then sitt
IS through cheese cloth. This you can mi
= with the white of egg and the same quar-
tiiy of cold water, molding 1t with II
fingers into little balls, into which wslnI
g meats or dates are pressed. This found
ton, or "fondsnt," is better when oooket
; however, and harder to make. These
If rections for making fondant are said to
N entirely reliable: To one pint of confe
"A toner's sugar add sosnt pint
!" cold water. Put in porcelat
er lined kettle. or into clean, brigh
ut pressed tin pan. and set 1t
1t the back of the range until the sugar
M dissolved, then add one fourth teaspoonf
w of cream tartar. When the sugar Is melt
set it over the ire where it will cook slo
IL | ]y In fifteen minutes drop q little of
a sugar into a cup of ice cold water and If
IL ball. which can be worked easily with t
n fingers Give half an hour to the cooki
Of if necss sary, but take it up the nome
:, the cold water test shows 1t to be In j.
~ the right state, that is, easily worked a
all not sticky. When done, set 1t in pan
,se snow or ice water, and while it is gu
~ warm begin to stir and work with a wos
en- paddle or spoon until it is creamy. A
d. the desired flavor while beating, and
/. soon ss 1t is cool enough take out p
tion and work with the hands. Do
'p- stir 1t at all while it Is cooking, but 1t n
cd be shaken, If necessary.
7as , The small pieces of this fondant