The Washington herald., 1912-12-14
By Ida AMEs WILLIS.

To he sure. one does not have to cling
to old traditions and customs for mere
| form sake. But imagine the twenty-fifth
| OF December shorn of all its beautiful
customs, which are for the most part ira
| ditional or symbOliCal IT would simply
pass as a date. a reminder that tn" year
was rapidly nearing its close. Undoubt-
! eddy II is the child in us all that Is
touched and awakened TO new life every
| year when the Christmas spirit begins to
pervade the atmosphere and the CONNER
Cial world. putting aside the utllitarian,
| blazes and wrinkles and shines like a
Vcritablc fairyland. And what, after all,
| is this fascinating glory but the things
! emblematic of the gold and jewels, the
/ spices and myrrh and sweetmeats-gifts
! the wise men of the far East carried to
that lovely place in little town called
| Bethlehem. over which shone a Won
drOusly brilliant star. 1t is an interesting
study to watch this spirit take possession
Of the busy, thoughtless people until the
/ final merry festival humor fills all hearts
with a warm glow. a kinder feeling. and
a spirit OF goodwill and love that makes
US self-forgetting for a day at least Not
long, to be sure, but time enough to show
us to what extent we are our brothers
keeper, and how little of our time and
money and kindly care are required to
dreary lives.
II you do decide TO brcrl away from
the traditional plum pudding or mince
pie-and well you may if ypI can feast
on all the good things your fancy favors
think of some one less favored who
holds dearly to old-time customs and re-
CARDS plum pudding as the very spirit Of
the Yuletide festival, and Vet this uCCes-
sorry and mince pie, not to mention can
dies, have been unknown quantities in
their households for many years on &C
count of the cost of the real good mate
rails required to make the genuine ar
ticle. Instead Of making some fluffy
duffy trifle of lawn or silk and lace for
some one who may wonder what you
sent them such a present. for" devote the
time II you have the knowledge useful,
to making up few real Christmas pud-
dings, pies, cakes, and candles for those
who arise and call you blessed and re-
member you gratefully every Christmas
they live. One need not hesitate through
delicacy to present such gifts where they
will be enjoyed and appreciated. for they
belong to the same class as the candles,
Christmas cards. and like symbols of the
gifts the wise men carried to the new
born Son of Mary.
Tickle your palates with dainty ices or
frozen sweets. for you've warmed the
cookies OF your neaGtE with other FEAST
ing rich and substantial and dessert in
form of trifies light as air may sit heav-
lily enough, but not so apt to prove the
nightmare of the feast as good old
fashioned pudding or mince pie
II your own circumstances are merely
comfortable, you may still delight a less
fortunate family with real Christmas
treat Here is one without eggs: One
cup of bread crumbs, finely grated Gf
you have whole wheat bread use that, |
one cup brown sugar, one cup sifted
flour. one cup washed currants Cor half
currants and half raisins), one cup of
milk Cor cold coffee, II you want a
dark pudding, one teaspoonful soda, a
pinch of salt, one cup chopped best beef |
suet, and half a grated nutmeg.
Mix together the crumbs, suet. sugar
flour, nutmeg, salt and fruit Dissolve
the soda in the milk or coffee. and add |
1t last Tie up in Toured pudding cloth
and boil four hours. Leave room for
pudding to swell
Do not remove from the bag until |
after it has been reheated over hot wa
ter for serving. Lemon or hard sauce ]
should accompany this pudding, and
either could be made a day or two be- |
fore Christmas and sent with the pud-i
ding to your friend or neighbor, as the |
lemon sauce is good cold or NAV be
warmed over.
Remove fiber and threads from half
a pound of fine beef suet and chop