The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-12-29

brave attitude toward life" that en-
abIes her to hear courageously the in
evitab1e burdens of her lifes environ
ment; that strengthens her determine
ton not to fret or worry those who, Tor
her sake, are fighting the hard battles
in the world, has reached that altitude
that proclaims her price above rubleS;
and her influence and example is not
only felt within the limit of the four
walls she has made the unassailable bull
wark of state and society. a happy
home. but reaches to those she knows
not of.
Remember that happiness makes hap
piness. Therefore, as the glad bells
ring out the old, ring in the new" re-
solve that you will cultivate a brave
ard cheerful spirit. That you will smile
ever you are tempted to indulge in the
luxury Of bemoaning adverse circum-
stances, count your blessings, like the
good old colored nanny, and go smil-
ing on your way.
NEW YEAR DINNER
These do not vary materially from the
Christmas dinner, though the plum
pudding is generally omitted Tor a
lighter more delicate dessert And in
many families the king Of the Christ
mas feast is deposed. Really, to carry
out the idea of a new beginning, 1t
were well IL an entire change were MADE
in the menu, and only simple, whole
some viands substituted, with reso-
luton to carry this palmer mode of liv-
ing through the year. The New Year,
not being so essentially a family fesl-
val but ruled almost entirely by the
spirit of merriment the day is given
to less feasting but more to amuse-
ments of various sorts. Christmas,
spite of the spirit of good viii, IS more
or less conservative in its. observances,
while New Year is cosmopolitan Every
one is young again, and expected TO en-
Joy their share of frolic and fun. Many
wind up the day with an informal
dance, introducing old-time figures ana
costumes, or appearing in masquerade
This occasion of course, calls for mid
night collation." The nature of the
viands served and the number of courses
must depend on when the previous
meals were served, and whether the
guests continue to make merry beyond
the wee, sma' hours, or depart on the
opening of the new day. But while the
menu may include a hot boulllon, not
entree sandwiches, cold entrees, salaoss
dainty biscuits, coffee, punch or wines,
frozen creams and ices and fancy cakes,
q much less elaborate spread is in much
better taste and more pleasing 20 tne
guest, who has already surfeited on
sweets and rich food A cup OF not
bouillon, chicken or clam to be preferred
to beef is enjoyed; a very dainty ana
light sandwich or not too heavy salaos
and coffee and ices. But the entrees, if
served, must be beyond reproach ana
out of the ordinary to escape criticism
or refusal, for it is quite possible TO
Menus.
SUNDAY.
BREAKFAST.
Grape Fruit Marmalade-
Brown Bread Toast, Cream,
Fried oysters, Cold Celery Sauce,
Waffies Maple Syrup,
Coffee.
DINNER.
Carrot Soup.
Roast sirloin Of Beef, Brown, GRAY tTa,,
Brown Sweet Potatoes, SteWed domlny,
Rice Pudding.
SUPPER
Sliced Cold Beef.
Olive Sandwiches
MONDAY.
BREAKFAST.
Fruit.
Cream DRIED Beef on roast,
Baked Potatoes,
Rolls, Coffee
LUNCH.
Oyster Stew, Crackers,
cb Cabbage S Wafers
Cocoa.
DINNER.
Rice Soup.
Beef la Jardiniere.
Stewed SQUASH Riced Potatoes,
Pumpkin Pie.
Coffee
TUESDAY.
BREAKFAST.
Fruit,
Cereal, Cream,
Boiled Partridges, Dreamed Potatoes,
Plum Marmalade,
Milk Biscuit, Coffee.
DINNER.
Oysters on the Half Shell.
Sai'eo y clear SOUP.
Roast Duck, Potato Stuffng,
Wild Plum Jelly,
Chestnut Croquettes, Baked Squash,
Celery and Apple Salad.
Waters, Cheese,
Pumpkin Pie, Mince Pie,
Macaroons.
Grapes, Oranges,
Nuts, Raisins,
NeSSelrode Pudding,
Coffee.
SUPPER.
Chicken Salad.
Thin Bread and Butter,
Preserved Fruit. Sponge Cake