Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-12-07
HOUSE
TOLD
HINTS

Time to get the bulk of Christmas shop
ping done so as not to get caught in
the last mad rush. Time TO lay in a stock
of wrapping paper, Irvine and soft tissue
paper or the japanese napkins for doing
up the Christmas gifts. Time to plan the
Christmas decorations and festivities.
Time to take account of stock. physical
and financial and having found just how
far you can go without OVERRIDING in
either direction make up your mind to
stop just there. 1t is a poor Christmas
celebration that leaves one with I'M
strung nerves. physical collapse or an
aftermath of debt a direct violation this
of the real spirit Of Christmas.
Dainty Dishes for Christmas Gifts.
Homemade candy is always a most &C
ceptable Christmas gift. In one family
two boys Of ten and twelve manufacture
all tie candy used in their own family
during Chyistmastide, and make enough
to send a number of plates and boxes
to friends and neighbors As early as
october they b gin laying in their boards
OF nuts. and during the weeks before
Christmas they spend their evenings
cracking and removing the meat from
the shells in perfect cordit on for use
sailed and in cardies.
box of Aunt Mary's popcorn balls
that used to CONF with every Chris mas
are still toothsome memory. as also an
other regular Christmas offering-"Aunt
Sarah's New Year. cookies" \ certain
wealthy woman who really enjoys inFcook-
ing has made p: actice for years of send
ing some of her famous fruit cakes TO her
equally wealthy friends, know that
these were something that money could
not buy. These cakes ara baked in small
leaves artistically dressed up with frost
loo nd 81, rh,
cakes are so rich they are warranted to
last year, but they. have never been
known to outlast the Christmas week.
Plum pUddiBgs and various tasty con-
serves are also appropriate TO these days
of feastinS. and sure of welcome.
Currant and Pineapple Conserve.
Just few days ago l heard of a most
delicious conserve made from currant
jelly that wouldn't 'jell." The jelly that
had proved such disappointment was
turned out into a porcelain Ike tile more
sugar was added. and then it was cooked
until quite thick. Now came the chopped
pineapple. either fresh or canned, In any
proportion desired and the cooking was
continued just a little longer until a de-
lightfully rich conserve resulted. A hint
for the housewife who has on hand any
Jeliies that refuse to remain firm.
Candied Cranberries.
While economy is the watchword, here
are directions for making candied cram
berries to take the place in cakes, confec-
tlons or decorations of the more expensive
cherries. Use for this purpos, the Cape
Cod berries. half as much sugar as ber-
ries and half as much VIZ ter as sugar Put
the berries in deep agate or porcelain
dish, put the sugar OH TOD ..ae a crust
and the water on top of that Cook very
slowly. When they break into a boil.
cover lust a few moments-not long, or the
skins will burst--then uncover and cook
until tender. Take Up carefully and
spread on oiled plates to dry.
The Chriptmas Plum PUDDING.
Mix together one pound raisins seeded
and chopped, one pound currants well
cleaned. one pound suet chopped fine,
three-fOurths pound stale breadcrumbs,
one-quarter pound -four, one quarter
pound brown sugar. rind of one lemon
chopped fine. one-half nutmeg grated, five
eggs we'll beaten. one-half pound candied
orange and lemon peel, and one cup
brandy or any rich fruit juice. Mix the
dry ingredients thoroughly beat the eggs
and mix with the LIQUID then combine.
Boil in a basin or mold six hours at the
time Of making and four or five hours
when wanted for use. This will make
about six pounds of pudding 1t can be
made in one large mild or in small ones,
and can be kept for months. When ready
to serve turn out on hot platter, stick
a piece of holly in the center. circle it with
holly. and. if desired. pour a little brandy
round it, light and carry to the table fam
ing.
Christmas Fruit Cake
Cream together one-half pound butter
and pound and a half sugar. Add grad
hn Ec Of civ haof on
creamy; then one pint sour cream In
which a teaspoonfut soda has been dis
solved. alternating with a pound and a
half -four. Next add the whites of the six
eggs beaten stiff, and lastly one pound
seeded raisins. one pound currants. one
half pound citron dredged with a quarter
pound of flour (which would make a
pound and three-quarters of -four In alb.
Add the juice of lemon and the grated
yellow rind of two. one grated nutmeg
and a sprinkling OF mace. Bake In a pa
per-lined pan for two and a half hours in
a slow, steady oven. or steam first like
pudding then bake the last hour. This
mode of making fruit cake is almost an
essential where one uses gas stove.
Cover with buttered paper while baking.
Chocolate Nut Cake.
An excellent chocolate nut cake that is
not so expensive but that the family can
time, is made in this wise: Shell Il pound
of English walnuts. Save out two or
three dozen of the unbroken halves and
chop fine the remaining kernels. Beat to
a cream one cup granulated sugar and a
half cup butter. ALd two eggs, one at a
time. beating thoroughly after each addi-
ton. Next stir in alternately half cup
milk and a cup and half -four sifted
with level tablespoonful baking powder.
Flavor lightly with vanilla and bake in
two layers. When the cake has partially
cooled, spread with icing made In this
way: Put into granite basin teaspoon
full butter and it softens brush sides
and bottom of dish. Add two ounces I'M
sweetened grated chocolate. three-quar-
tiers pound light brown sugar and a half
cup sweet milk. Cook until a little drop
ped IN cold water makes a soft ball when
rolled between thumb and fOrefinger. Add
a level tablespoonful butter, take from the
fire and flavor with a teaspoonful vanilla.
To one-third of this icing add the chopped
nut meats. Stir until cool enough to
spread, then put between the layers.
Spread the rest of the icing over sides and
top of the cake and arrange upon II at
regular intervals the whole nut meats.