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iVuletid^ I 5ount\J T 1^10 piece do resistance of the ChristmoH dinner of ye oldcn time was the unctmth bour's head, borne to th« table with in\ich pomp and c<!romony. Honsted peacock and poacock pic Were also popular, t'.ra- dually, as the festivities became less boisterous, the boar's head was su- perseded by a liupo roast of beef, which to-day is refjanled as essc-nlial at a t'liri.stinas dinner In "merry" Kngland. The Christmas goose held sway until its rival, the turkey, usurped the place of honor, it hav- iiiK ix'ii-ncd supreiTie for nearly two ctnituries. The Christinas dinner of to-day in- troduces a few innovations, but the orthodox turkey "with trifiunngs," the traditional min e pie and plum pudding appear. The Christmas din- ner should be a mid-dny function, any hour bitwer-n 12. .SO and 2.:'.u p.m. The t«l>le shoi.Id be laid as handsomely an pos.sibto. Kwjut cider ma.V be served throughout !ho meal. I lieslred the cakts may bo cut star shape (a few cents will buy a cutler of that shape) or thoy may be bakeil as usual and decorated. LitYlo disbfs of olives, salted nuts emi quaking ji.'llies are clTective. DECOUATIONS. Holly and mistletoe belong proper- ly to Christmas festivities â€" they breathe a fpirit of K"od cheer â€" but should these bo lacliing, evertyroen wreaths and garlands are beautiful, and, where possible, obtain the scarlet partridjjc berry to enhance tnc etTtct. A dish of rosy cheeked and g<ilden apples set within a wreath of evernrwin is simple and decorative. Throe wreaths tied to- gether with red sntin riL*m)n, a largo wreath in tenl.n' and smaller ones placed, one on each side, are iilso artistic. Ilo not crowd the tablo. If a fruit ccnterpicci! is cho.sen, kei'p the fruit in a cool pla'<! until the diniier is ready to be s<Tvert. The lui'nu which follows is for ten people und if properly cooked and corre' tly .served is good enough for royalty. However, it may easily be niiidi(ic<l to suit any taste or to lessen the labor of ser. ing. The soup may bo omitted, as also the salad, with still an abuiidancw of goo.l cheer. If It is not disircd to serve the dinner in courses, tho soup plates may be removed, I ho salad served with the meat course, nnd (he dessi-rt may be served from the side- board or side table, iho jiudding, of course, must come i ij ing hot on healed dishes. CofT- . may be served throuphout the meal. It is more hygenic to drinli it black and should bo taKen char after or with a hi-arty dinner, even if sugar and cream are usually preferred. It thus aid.s digestion. TIIP; MKNU. Clear tonuito soup Toast fingers Kallc<l jicanuis Olivijs Itoast young turl;ey. Almond force- meat, (Jarnish of celery plumes y.ri-un grajie jelly (iiblct gravy Franconia j)ot aloes Hoyal oyster pie Steamed sijuash au gratin Celery and walnut salad In cabbage shell Yuletldo plum pudding Uinro tart Kris Kringlo <nke Cheese Ulack colTee. A dry pIrKed turkey is preferable to a scaliiod one. Tho temlons should bo removed from the legs, jiermitting (he slicing of tho latter. I''rom Ifi to 20 minutes is allowed fur each pound in roasting, depend- ent on tho age of tho bird. If steamed first, this rule does not ap- ply. Chop tho liv.r und add to tho g-ravy. It is one of the finest ele- ments of tho gravy, and thus served, everyone giets Iho beticlit of Us rich flavor. IJp-to-tlnle fressingâ€" It Is becom- ing gradually, (he custom to serve tho turkey unfiilcd, although stulllng accomi>anies a turkey, naturally us cream with strawberries Canadians aro wedded to sage and summer sav- ory dressing. Without it, to Iho average person, turkey would not bo turkey. Hut tho ol(l-fashione<l bread i Etufllng, with these seasonings, is highly conducivo to indigestion. Ir. this menu, a comproniisu is elTected, and tho noble bird Is stutTed with al- mond forccnieut. float tho yolks of three eggs with a gifl of^'good cream and odd J teaspoon of salt, 1 as much whito popitor and eigh*. gratings of nutmeg. Mn.'-h fine '1 ounces blanched sweet almonds, moistening tho paste wi(h tho while of an egg; add a pound of light bread crumbs, discarding tho crusts, and 4 ouiu-es good butter broken In- to bits. I'our tho egg mixture over this, miking well, then stir in tho beaten whites of two eggs. 8tu1 the turkey about three-fourths full as room must bo loft for the dress- ing to swell. Frnnconla Pot aloesâ€" Select pota- toes of uniform size. Wash, pare nnd drop at once in cold water to prevent discoloration. Tarboil 10 minutes, drain and plaro in pan in which turko.v is roasting. Hako until soft (about to minutes), basting when basting the meat. .Sweet po- tntoofl may bo i>repored thus also. Itoyal Oyster I'le â€" It may bo omit- ted, but will pay for the time and HER CHRISTMAS FAIRY ' The Pockei-Bonkâ€" Good-bye. old tnniT: I'm going shoppln" wilh your wife â€"and you won t know ine when 1 come home. trouble of making. With gooil. rich I paste lino a deep pudding dish. Holl another shwt of the paste nearly half an inch thick, and cut it into a little liirger r.iund llian the top of the dish. Itulter the etlgcs of tho dish und 1111 the latter wilh crusts of dr.v bread. Over it lay lightly the round of puitry and set it in tho oven. Mhilo it is baking put into a saucepan two tublcipuuns butter and two heaping tablespoons (lour. Ccik both togf ther .until they bubble, i)oiir upon them a cup of oyster lifjuor and half a cup of cream, stir until smooili. lirop in IJ pints oysters. Cuok until thoy begin to rulllo and iWunip. Add 2 I'ggs bcuten light, putting them in carefully, a litUe ut a lime, and stirring constantly. Ko soon as they are all in si'uson tho slew v.-ith a tou.spoon of sail nn<l \ teaspoon while ])('ppcr. Time your cooking of the oysters thnt they may bo jlone at the same time as tho crust. If aujthing must wall, let it be the paste. Lift tho lop cru.st careluUy fiom the pie, lay it on a very hot plate, remove the bread crumbs, pour in tho oy.slers, replace the crust and serve iinmediutely. .Sleanud .Squash an liratin â€" Steam or boil a sniall llubbard squash, cut in halves, until lender, l.ct it dry on (he back of tho range, reiMiiVi; from shell and pa.ss through ft colander or ninsh fine. Add '1 tablespoons butler, 1 tablespoon cream, the bcatci\ yolk of I cgti and salt and pepiier to season. Sli.\ thorouyidy and turn into a butlcied baJving dish, round the mixture on the top l.'o\er with 4 cup cracker crumbs, stirred into J cup melted butter, and bake nearly half an hour iu a slow oven. .Servo very hot. Celery nnd Walnut .Salad in Cab- bage Shell â€" To 1 5 cups ihopiwd eel- cr.y, add 1 cup Knglish walnuis coorsely chopp«l, or Itickory luit meats. The centre of a handsome head of callage is removed, and ma.V be usetl in place of the celery or be reserved tor another dn.v. Ue- move the outside leaves of the cab- bage and u.so tho shell as a bowl from which the salad is served. Moisten the salad wilh crram div.s.s- ing nuido as follows: One teaspoon each dry miistard'^and salt, 2 tea- spoons Hour 1 \ teaspoons powderoil sugar, a few grains ca.veitne, 1 tea- spoon melted butter, yolk of on egg, i cup hot vinegar, \ cup thick cream. Mix dry ingredients, add butter, egg and vinegar slowly. Cook over boiling water, stirring constant l,v until mixture thickens; cool and add to thick cream, beaten until stiff. .Servo the cabbage shill on a folded nupkin and garnish with a few celery plumes. PLUM PUDDINO POINTERS. Hemember that in making plum puddings you will have an oppor- tuniiy to show your skill Thcro is as much art in preparing the ingred- ients as in pulling tltcm together and cooking them. The raisins, cur- rants, citron, lemon and orange pe«>l, sut't and broad crumbs should all bo prepared tho day before thc.v aro combined. I.argo raisins are preferable. Tlic.y have a better flav- or, and a jiound contains more fruit in proportion to tho seeds nnd skin than tho Inferior qualities. Free them from tho stem, wash "plump" them by leaving thein in boiling water five minules, drain and re- move seeds. (let tho best and largest currants you can buy, rub them hard under water with tho hands, and chiiuge water ofton. Kinsn them in a final water, drain and spread on n platter to dry. Cut the citron in strips an inch wide, then shave it across as finely as possible. Cut the lemon and orang* X)(v\ In thin strips with a sharp pair of scissors. Uuy suet from vi- ciiiit.v of Iho kidne.^ s as it is lin>r â- nnd li«s stringy, pull it apart, chop I Very lino, rej -cl all sl.in and strings. (Ji-ate and Welsh the br.ad crumbs. Hotter results aro obtained by boil- ' ing than baking a pudding, and steaming is better than either. It is moie tender and hence more digiw- lilile. '1 he water must be i^jept boil- ing sti-ndlly, and more aihkd to it a.s neded. Make the i)udding some lime i> 'ftii'c Christmas: il «dl keep ^ndefiniti'ly. j An l:nglish Puddmp â€" This Is by 'Mrs. Owens, who states tint it was awarded the prize of two guineas ol- fered by 'Hiccn Victoria for tho best i-ccipe in a compel ilion open , to the world. The ingrwliet.ls are ' 1 lb si'cded raisins, } lbs. stale bread crumbs, \ lb. Hour, saflfc- of brown sugar, 1 lb. each of currants and suet chopped Ine, \ lb. minci-d candied orange pi el, ."> eggs. \ tumb- ! ler brandy (colTee. or â-  nnne<l fruit I Juice may be sulistituted). i nut- meg and the grated peel of a lemon. Mix Hour, fruils and spices well, add crumbs and suet. Meat the eggs, add to thcin (he brandv or juice nnd pour over the dry ini;ie<lients, mi\- ing thoroughly. Tack Into small greased molds, and steam eight hours at the lime of nuikin,;. nnd two hours when wanted for use. When ser\ing, garni.sh wilh a sprig of holl.v. On (he dish lay five or |si'< lumps of Idnf ij ignr that have I soaked •â- \ few mini'ies in al ohol or I brand.v, and set fire ui them just be- j fore carr.N ing to the table. Oerman .Sauce â€" Wilh the pudding serve the following: Mix the yolks of 4 eg.'s with i lb. sugar and the grated rind of half a ("Uion. Stir t>\\:r \\\" il..- i;ntil tho miMi"'-- f..»!.M the spoor.. Servo bft. If prcf. rrod. .servo hard sauce or ciir'*atit Jelly sauce. Kris Kringlo Cake â€" Orent pleasure is alTorded the children by this pret- t.v cake, re(Hiiring a greater oxpen- dituro of time than money. Cover a whito fruit cake with boiled frost- ing. Itecorute ,wilh tiny red can- dh'S in the shape of a star. Or dec- orate wilh red candles for berries. I'felTer Nues.so (Pepper Nuts) â€" This recipe is for the little caki-s always made in fJerman.v lor the holiday. It makes 70 small cakes which will keep a long lime. Take 1 lb. sugar (2 cups), I lb. (lour (4 cups), the grate<l rind of a lemon, \ cup chop- ped citron. I tablespoon cinnamon, i tablespoon, each of cloves, mace and nutmeg, 2 teaspoons baking powder and .') eggs. Pa^s the flour, sugar, sidces and baking powder through the sieve together. Add tho citron nnd lemon rind and mix to a dough with the eggs beaten without seiiarating tho .yolks and whites. With bulteri!d hands shape into small balls, the size of a hickor.v nut. Itako on waxed or buttered paper, an inch apart, to a delicuto brown, in a quick oven. These much rescmblj macaroons. Improve by standing and can be made weeka before Christmas. Mrs. Merrill smiled as she entered the room, to see her d.iughter curbed uj) on tho window seat, blis.sfuUy re- garding a sheet of coloiod i>aper, which she held in her hand. "Still admiring the sijinaturo on that bit of paper, MoUie?" she said quizzica.ly. "Oh, wasn't it lovely of I'nclo Iiick!" cried Mollie. "1 tiiink he's the very kindest man in the world, and w.isn't il ni e to have it come just now, when I wanted ^ome mon- ey s.> badly? Now 1 snutl ha^e plen- ty of lime to decioe on just what I want and nmke my l)urcha.se before t: c big sUijjh ride Chri tit as K»e. (jh, mother, dear! Just LI. in-; of me all mutlled up in u beauiif 1, l.ng, snu^gy fi,r. Docsn t it ta o jo.ir breach away to tlunk of itv" • Mr.i. Merrill smileil nijuin into her daufihttr s ha; py lace as she aiiswer ed' '1 am fclad indeed lo ihin - lh.it the «.ish of your heart should be realized so uiiex; e te lly. UiL now. dear, will you please run over lo the l>arsoiiage with this n^'le for mo? It s pbout the sewing cinle next weeK, i.nil I would li .e Mrs. U.:SiCtt to lia\o it to-uit,hl." A short time later Mollie tapjed nt tie door of the i.a. sor'age, but m"-' with no resi)onsi', and then, tiiin ing she heard vui es at the rear of the house, she stepped briskly around the cori.er. "1 guess the children must bo build ing a SLOW house," she said to her- self, as she saw the Ituss. It Laii.y watching a heap of snow wnich bis Ing to send mc that old green delain that must have been banued dow. through two generations at lets* Oh yes, I always look all right," at' she glared at Harriet reiiroacMuUy The waist which Rachel so scor* fully rated did look rather funny: i Wivs so tight that the girl loo!'e most uncomlortable in it, and it wa made in a Ktvle which was very un becoming to her. Hut what made I all tho funnier lo Mollie was that x was one which had once been her verj own ond had been gi en to Hachel and she almost laughed aloud at lh» thought of the girl's pretty face peer- ing above Miss I'ri"»-.'3 old green -ie- lainc. "I wish." pensively continued Ka- ehel, "that some one wouhl give m» something â€" just oiie thing â€" that wai really pretty and new and nice, and then I really would be thankful; but of course it's too much to hope for Come, let's go int<^ tho house: il't beginning to snow and mother told us to be careful i\ot to let the baby catch cold. Come on, little inr\n. we'll run a race with si--ter," and Mollie decided that it was time to (i>ke her departure. "Poor thing," slie mused as she ! walked slowly al'>ng. "I re:illy bo- lieve that she never does have anv- thing new and nice, though I never thought of it bi^forc. It's a pity tht-t there are no good fairies to se:id her ft box of pretty thii.gs. I really must try to save enough from my check to buy her a little something; it's dread- ful to think of her rover hav- ing anythinij new at all." ' For Several da.xs it was a vcr.^i serious Mo, no that went about th« house, and at last one cvenini; in tht gloaming she had an earnest tall wilh her mother which seemed t< leave her her old bright self. I Christmas iivorning tlawned in Har â-  rissvillo clear, bright an<l cold, ni such a morning should, and in thi general plcasar.l air of the ''ay evoi Itachel iiassett felt that perhaps th< "VOU OUGHT TO BE A VEIiY THANKFUL GIUL." FnUlT GLACK. Two cup.H of granulntiTd sugar, one cup ol hot water. Boll slowly half ftn hour, without stirring, then care- fully dip the polRt of the spoon in the syrup, then- into cold water. If the thread is brittle the syrup is roidy; pour into a bowl and place over hot water. Dip white grapes, Knglish walnuts (halved), cherries, orange quarters thoroughly dried, Into this, separately, and drop on to oil or waxed paper to cool. tHp carefully, so as «ot to stir up the â- yrup. brothers and sist-rs were busily at* ding to I'rom moment to moment. Mollie paused for « moment or two to watr.h tie pretty picture, mid. a.i she wailed, tiariiel llu.ssett's thin little treble came fioatiiig clearly to her ear. j "Oh, Rachel, aren't you glad it's only a little more than a weo'i liil Christmas? It's a week from Kriday. you kniw." "Why should I Ic Klud? ' ani^werod H'chel, crossly, as she sat do.'n on the heap of snow and jxilUd the I'l tie red hnod clo.ser about Harriot s chubby (ace. 'Why, Uachel? llocauso it's Christ- mas. Kollis are alwa.vs glad then." i 'Well, I'm not .i;oing, to lo glad i» othiT people are, and I'm not going to pretend to be, either." „ \ "Not glad." gns;ie<l Harriet, weak- 1 ly, regarding her sister in ama>:e I mcnt. I "No, I'm not glad. Not a si-eck," [ returned Hachi 1, iimly. "And you' wouldn't be, either, if you wire if- teen .years old and had to go arotind all tho tlmo looking lika a â€" a regular s "are-crow, dresseil i p in n lot of horrid things that no one else willl wear an,v longer and so consider 'just ' tho thing for the .minister's oldest I girl.' " Uachd looked so forlcrn thatMol-| lie almost laughed aloud. And, th-n ! ns tho pathos^ of it all struck her,! she looked grave again and drew | back between tho liloc b -sh where she might listen unobserved. | "I'm sure you alwa-s look all riiiht," stoutly asserted Harriet. | "And mother says she doe.sn't know - how ever she would manai;e il people didn't give us so many thiigs, and that it's very, very kind of them to ; do it." I "L'Ok all right!" snilTed liachel scornfully. "I should think I did! Just look at me this minute," and she threw olT tho shawl she was wear- ing, rose to her feet, and regarded her sister sternly. "Do you rcali -e that I've had to wear this waist for host for two winters? Isn't It a model of beauty and style and fit? I've been actually afraid to breath > sometimes for fear it would rip cross the shoulders, and It's altogether too long waisted. Hoodness Vnows who* I'll have-to wear this winter, but I'll In deadly tear that Miss Prim Is go-i world was a fairly pleasant plare in which to live nfli,>r all. and huiried chcvr(ully to respond to a knock at tho parsonage door. A moment later Mrs. Dassett, who was upstairs helping the twins dross, was wildly commaniied to "come down" in tones of si:ch earnestness as to lead her lo believe that some dire domestic calaitiity had tn.!ven place below. Arrived in the sitting- room, she wns surprised to see Uach- el bending, in wide-eyed astonishment over a large pastc''card box, while Harriet wiih trembling lingers wa* trjing to tindo tho cord from an- other still larger one nt its side. "Oh, mother!" gasped Uachel, "just KCH5 this lovel,\- hat. and th« card says it's for me â€" lor nie. What iloes it mean?" "Vour fairy godmothers just found where you live alter all these years, T guess." obscrveil Dotty, in awf-struck tones. "Oh, Rachel, and only just - ffe* this," cried Harriet, as she lifted 8 pretty brown doth dress from th« box which at lust she had succeeded in opening and held it up to view. "A jacket and dress nnd hat to match! My dear, you ouuht to be a very thnnkful girl," said Mrs. Pas sett, wilh a little catch in her voice. "I am! 1 am! You'll never reallj know how thankful, but I don't do- servo il at all \o\i can't believt how wicked I've been, mother Hut oh, do you think they'll (it me?" The pretty clothes did fit, as on« pair of eyes did not fail to not« when Kachcl Massett entered churd for the Christmas service that mori> ing, ond Mollie murnuired to herself, as she found the place in her hymi book: ''It's really wonderful how fal twenty-five dollars will go. Hoil happy she does look. It's eas.^ enough to sec she's thankful, and I'n as glad as I can be that I did it." sua An TAFFY. > I' ^ «1 1 Three pounds best brown sugar, one pound butter, enough wcter t4 moisten th,> sugar; boil until crisp when dropped into cold water, thei pour into pans, or upon putters, w thin as possible. It ut«Mlly rt quires to boil fast, without atirrinf three^uarters of an hour.