The National tribune. [volume] (Washington, D.C.) 1877-1917, 1896-12-24

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Christmas comes again--that season when
Che most beautiful message that was ever given
to man is rnng out By the bells and is sung
and whispered and prayed by millions OF rev.
erent lips. "Peace on earth, good will towards
men," The soul that is not slrriven OF its
jealousy, anger, hatred and i'll viii to 1t is net
given the perfect JOY of the season.
x"x
"Not the gift, but the giving" says Ruskin.
The Japanese Kimone is in favor Tor loose
robe to wear in ones own room. The Kimono
is made without gathers, curves OF trimmings.
and requires four long straight breadths of
rather narrow goods for the dress. and two
straight breadths for each sleeve. 1t is almost
necessary to have . pattern OF to see genuine
Kimono before attempting to fashion ono, al
though it is the simplest of garments.
80
It is said that Mary Queen of Scots started
the fashion for brides to wear white wedding
gowns. Hitherto pink, yellow, and crimson
had been the proper bridal colors.
x*
sherry for its favoring one might substitute
sweet catawba or some fruit juices, perhaps
~.
Soak half box of gelatine in quarter Of .
cup of cold water for half an hour. PCT a pant
of milk into donble boiler. When hot add
the gelatine. half a emp of sugar; take from the
fire and strain. When cold. but not thick. add
fonr tablespoonful of sherry. Turn into small
molds and LET il cool and harden,
The following recipes for Christmas sweets
are taken from the Young Ladies Journal:
ALMoKD ToFFY.
Put two ounces of fresh butter into porce-
iain-iined saucepan over clear fire, and when
melted add to il one-half pound Of moist sugar.
Let boil for 10 inmates. add one ounce of al
moncs blaBched aud lialved, or grated cocoa
nut. and little finely grated lemon peel. Let
the mixture boil, and stir until when dropped
into cold water 1t ha:iens directly; then I'M
mcdiately turn it on TO bnttered plates, and
when nearly cold it should be marked with the
back of knife
VANILLA cARAMEIs.
Put into porcelain lined saucepan one cup
ful of milk, one cupful Of molasses, one-haif
cupfu grated chocolate. one and one-half table
spoonfuls Of fresh butter. Nixa!l well together,
put over . good fire, aud stir constantly to pre-.
vent burning. Let boil -antil it tiickens, then
add some vanilla 6avoring. Turn on TO but
tered plates, and when it begins 10 stiden mark
in squares with the back of a knife, SO that it
will break readily when cold.
CARAMEL ToFFEE.
Into clean saucepan pnt three tablespoon.
fuls of water, one pennd Of good brown sugar,
and when boiling add gnarter-p0und of fresh
bu tier: boil until thick and rory, then take it
fk<n Er>o inf y900
on buttered plates or marble slab and let IL
cool. Nuts, ii put in while stirring, improve
it very much.
CREAM roFFEE.
Put one large cupfnl OF cream and the same
Of powdered white sugar into p0rcelsin-liDed
sancepan, and boil slowly over y slow fire. At
| first the mixture will become quite liquid, and
will afterwards tsicken, and when nearly done
| add one dcSsertspo0nful OF vanilla hayOrlng
and the same Of whisky. When the mixture
becomes frothy and leaves the sides of the
saucepan clean, turn out Immediately onto
| buitered plates. 1t should set at once. When
nearly cold cut into squares with the back of q
knife. 1t should be Of creamy white when
4 cold.
| PARLoR CANDY.
| Beat the whites Of two eggs very light, add
/ two tablespoon uls of cold water and one and
one-llalf pounds of confectioner's sugar; mix
gradually until it becomes smooth paste I;
favor with vanilla or almonds. II this tiins
1 1t too much add more sugar. as the paste should
| BIO stiff. Mould and stand i'll very cool place
1 for half Al hour.
/ BURNT ALMoNDs
! Choose some large almonds, blanch them,
4 and place them in preserving-pan, with their
1 weight in loaf sugar and half glaSsful OF
1 water; put over a clear fire, and when it boils
| hard remove from the FIRE aud stir until the
| niafoa nd fha nj mn ma
easily detached; then put them out and place
them aside; divide tho sugar into two pOr'
| tiOns: place half the sugar on the fire again,
| with half tumberful Of water, and boil until
1t nearly caramels; then throw in the almonds,
| stir until they have absorbed nearly all the
| sugar; again take the almonds out, put in the
! remaining half of sugar; add half tumblerfpl
| of water, boil to caramel, pat in the almonds
| as before and stir till they have absorbed all
| the sugar; then remove from the fire and turn
| on the buttered plates; pull apart the almonds
| which adhere together.
/ ~*~
The energy and vim OF some old women
| really old ones, so or thereabouts-is amazing
! One woman of 80 Summers has recently learned
to ride wheel, aud enjoys bicycling Is muct
~ any chit ofa miss
This is one of the favorite Christmas recipes
is an old one, and comes well recommended:
] Take mistletoe.
A dash Of snow,
Then add sprig Of holly;
To sweeten this
1 You steal n kiss
From the red lips OF Molly.
x*x
To vary the monotony Of fried eggs, boile'