V DECEMBER 15. 1912. DRAPING OF FURS NOW IS BECOME DISTINCT ART OF DRESSMAKERS Heayy Skins Are as Easily Manipulated as Velvet or Silk Moleskin and Imitation - Moleskin Wraps Are in Demand for Christmas Season and Furriers Have Difficulty in Supplying Pelts. v . 'f si i t I JJw - THE draping- of fur would scarcely have -been thought of a decade ago, but now that fashion has gone mad over draperies, fur comes Into its turn for draped effects and the pelts are so skillfully treated that even heavy skins are as easily manipulated as velvet or silk. The wrap of black broadtail is beautifully draped in the RICH AND COSTLY FURS AS GIFTS FOR CHRISTMAS ARE MUCH SOUGHT Moleskin Is Santa Clans' Favorite This Year Theater Wraps With Muffs to Match Popular, and Fur fcy Yard v Is Not to Be Despised Short Fur Coats Again Appear. ANT day. in the week just preced ing Christmas, you may see wo men lingering before the luxur ious displays in the furriers' windows with intent and absorbed expression of eye. They are "choosing," and by and by 8anta Claus through the medium of in dulgent father or husband, will be tact fully made aware of the choice. And further down town before the humbler furriers' windows equally desired sets of hand-painted mink, dyed raccoon, imitation sealskin and furry-textured caracul will be drawn to the atten tion of Santa's ministrators. From time immemorial furs have represent ed the Christmas offering desirable and verily, these days, do Christmas furs often rank with diamonds, so rich and costly are some of the fur wearables brought out for my lady's delectation at the holiday season. This year Santa Claus must have been pestered to distraction by the requests for moleskin. Every woman is clamoring for moleskin if not for an evening wrap of moleskin, at least for a graceful scarf matched by a muff. Now moleskin Is a rare and expensive pelt: the mole is a tiny animal and hundreds of the little skins must be matched and put together to make one wrap. With the tremendous demand for mole in Paris, in England and America the price of genuine moleskin has leaped to an almost hopeless figure as far as the average Christmas giver is concerned, yet moleskin is the con tinued demand that reaches the ear of Santa Claus. New Fur Is Substitute. Just in the nick of time has appeared a wonderfully satisfactory substitute for the genuine moleskin, an Austra lian fur which, matched and dyed in the lovely gray shade of mole, ap proaches the genuine pelt so closely as to be almost indistinguishable from it by experienced furriers. Even this Australian moleskin may not be had for a song, and a muff and scarf of it will cost Santa Claus the best part of 1100; but it has relieved the pres sure and scores of feminine hearts will be satisfied on Christmas day, that would otherwise have been doomed to disappointment. The full length fur coat is more or f n winter necessity in some cir cles; but the gay little theater wrap of fur with a matching mutr lined uuiiiiy with chiffon, is not so Indispensable and Is more or less of a luxury the sort of lemlnlne luxury that makes Just the right sort of Christmas gift The theater set comprises a big, soft muff, light as thistledown and limp and soft enough to be tucked easily out of the way in a theater seat, and a coquettish -wrap in the shape or a mue mnnil. or a lone scarf which is only intoTvded to protect the thinly clad shoulders for a few moments while waiting for a limousine in a draughty theater entrance. These little wraps are not worn in the street; they demand n equipage and the big muff Is, of course, included only by way of artistic effect, since there can be no possible use for it unless to hide surreptitiously clasped hands from a cbaperone's watchful eye. Comt Is Larse. . It is astonishing how much these fetching little fur sets cost, when their slxe is compared with the sise of full-length coats and -wraps: but some of them are very luxuriously finished with touches of metallic lace and silk roses and the linings are al ways most sumptuous. A Christmas muff and scarf set of this character is r hter and blue fox the queerly- named pinkish-tan fox fur, which is really almost tne exact snaae oi oeaver fur. This set comes from Paris und the short-haired and long-haired furs are cunningly combined, roses of gold nun and old pink silk being used in clusters as decoration. The muff of fox has an envelope flap of beaver. rancM down under an ornament of gold cord finished with a tassel. Two clusters of the pink and gold roses trim the upper corners of the envelope. Another Paris set designed for even ing use. and which will make part of the Christmas of a pretty debutante of the season, Includes a big flat ermine prevailing lines, a huge collar of silver fox giving the completing touch of elegance to the simple but rich gar ment. Hundreds of moleskin and lmlratlon moleskin wraps will 'be given for Christmas presents this season, and the furriers have been at their wits' end to procure enough of the tiny pelts to fashion the coats, wraps and scarfs muff trimmed with tassels of white chenille, and a broad ermine scarf meas uring four yards in length, its ends also irlmmed with the white chenille tas sels. The wrap is Intended to be wound around the figure and hips, with its ends brought up over the arms, the slender figure of its wearer being actu ally swathed In a bandage of fur. This long scarf and Its attendant muff are made entirely of the spotless, or un talled ermine, and the pure white effect is very beautiful. Fur Collarettes Popular. Entrancing little collarettes of fur are ready for those emissaries of San ta Claus who cannot manage such sub stantial gifts as scarf and. muff sets. Some of these collarettes are merely strips of fur which encircle the throat as snugly as a man's linen collar; oth ers are shaped to lie flat on the coat at the shoulders, like a round collar of embroidery or lace worn with a frock. When the neck is long and slender the fur muff, as it is called, is very becoming and nothing could De more economical than one of these lit tle bands of fur tight around the throat. Usually the collar is matched by similar bands on the coat sleeves and by a more or less tremendousmuff. Many of these fur neck ruffs were noted at the Horse Show in New York In November, and though the weather during Horse Show week was sultry and oppressively warm, the fur neck trimming was worn all through the aft ernoon as heroically as the bandage over a sore throat. The flat collars are immensely chic and seem to give Just the finishing touch to a smart Winter suit. Some of them are provided with imitation Jabots in the way of dangling tails, or brushes, as animal tails are always called by the furriers. A collar of this sort, all ready to be sent out. wrapped in tissue and tied with red ribbon and hnllv snravs on Christmas eve has a flat, well-fitting Robespierre collar of mink which encircles tne necK at me back, lying over the coat collar. The tips of the collar, in front, are finished at one side,-with a' mink animal head and at the other with drooping paws and brush. Below the head and the nova and brush fall lone strips of er mine, each tipped with a black ermine brush, the hanging white strips Hav ing the effect of a divided Jabot, fall ing at either side from the Robespierre collar. There is a muff of ermine to match, trimmed with paws, brush and head of mink. Fur by Tard Is Acceptable. Fur by the yard is "by no means de spised as a Christmas offering these days, when fur is so enormously fash-, ionable. Almost any girl would be charmed to open a holly-tted box and find. Instead of two or three pounds of perishable candy, five yards of mole skin, ermine or skunk fur, with which to trim her new dancing gown. Such fur trimming,' added to any garment easily enough adds an Inimitable touch of luxurious elegance and may be UBed again in all probability on still other garments. The fur coat and especially the seal skin fur coat has ever been the tra ditional Christmas offering de luxe from the indulgent husband. The seal skin "coat" promises to be as popular as ever this season aa a holiday offering.- but such coats" are now exquis itely graceful wraps with the fur draped in flowing. Oriental lines, and all sorts of skilful tricks of cut break ing the severe lines of the one-time plain up-and-down fur coat. With mid Winter, hip length fur garments prom ise to be popular, for many of these smart, short fur coats and wraps are cropping out. and very attractive they are above softly draped skirts. A woman lunching at one of the fashion able hotels the other day wore a Bhort coat of moleskin, made in rather loose, mantle style, with a double-breasted front, cut away almost at the waist line, the matched fur in mosaic pattern following this cutaway line. The lit tle coat had kimono sleeves, which fell over deep frills of pleated lace in three quarter length. With this attractive little fur coat was worn a mole-gray crepe meteor gown draped In the skirt, a hat of mole-gray velvet trimmed with required. This coat of Australian mole is typical of handsome wraps made of this beautiful gray fur. The coat hangs in loose, straight lines, which taper toward the foot, the garment falling Just below the knees and showing the draped skirtof the costume and the buttoned boot beneath. Spotless ermine uirl for the Robespierre collar and as a cuff facing gives just the right touch of contrast. a rasoberrv Dink plume and dull kid boots with buttoned gaiter tops of mole-gray suede. Silver Fabrics in Demand. The wonderful "snaky" gowns worn hv Mnrtamn Nazlmova in "Belladonna" have- created a demand for cloths of gold and silver which had dropped a bit from the van of modishness. Such fabrics do not" drape to great advan tage, but they certainly cling and re vul th lines of a beautiful and slen der figure to perfection. Sometimes foundation gowns of silver cloth are overdraped with' spangled net or beaded chiffon, the outer fabric showing the now rnnuisita draped effect, and when accompanied by a glittering shoulder HANDBAGS IN MANY NEW SHAPES ARE POPULAR FOR CHRISTMAS PRESENTS TJtilitarian Article Becomes Rich in Ornamental Detail-Elongated Design From Paris Is Rare Creation and Others Are Made to Suit Every Hour of the Day Bracelet Attached Some Prevents Loss. fpiiiii! lipli 1 JL--irJ ' -' Win "'if 1) 4 1 iffeAsi 1 1 B $ I - fil'l I'll , Is W-i J j ;4 -V '' PROM being an unostentatious, strict ly utilitarian receptacle, the femi nine handbag has come to be one of the most ornamental details of th toilette. Even with the shopping cos tume the simple, rigidly-framed bag of black leather is rarely seen nowadays, and in its place is a dainty affair, ex quisite in workmanship, delicate in col or and forming a very harmonious trimming adjunct to the costume. As many bags as there are costumes are also now required in the feminine wardrobe. There must be, beside -the shopping bag, various dainty affairs for use with calling, matinee and bridge frocks, carriage bags stocked with call ing cards and vanity belongings, motor bags even more practically equipped, and bags de luxe for theater and opera use in the evening. These evening bags, of course, form the chief Interest at holiday season, and since no woman can have too many pretty belongings of this sort, the department where charm lner theater and restaurant bags are sold offers a fertile field to the Christmas-gift hunter. " Keir Elongated Shape Talcea. Three new handbags are pictured, one of them a recent arrival from Paris scarf also, such a costume is immense ly striking and as gleamingly sinuous as heart could wish. For wear under the heavy fur motor coats, there are charming afternoon tea frocks of mohair and worsted mix ture, with trimmings of braid and silk cording. A frock of this sort, a rich mustard bronze In color, has a short draped tunic over an accordion plaited skirt, and a very coquettish coat opening over a vest of ecru eye let embroidery veiled with thin gold tissue. Bands of old gold moire, with inner bands of cream white satin out line the vest, and the belt of brown velvet holds the entire costume in har monious tone. "This dainty tea costume is matched by a small motor hat of corded brown moire, with an orna ment of dull gold and coral color and boots of patent leather, with buttoned calf tops accompany the frock. Sharp-Toed Shoe in Fashion. The bulldog toe ia entirely passe, so far as fashion is concerned, and all the smart, new boots have long, slender vamps, rather receding where the In step Joins the .toe. though the arch of the instep is emphasized above. The long, slender . boot Is vastly more aristocratic than the stubby -short-toed model, though of course It makes the foot look longer. New boots for afternoon wear are of patent leather, with buttoned tops of suede or dull kid. and for morning wear, with short tniinreri Bltirta. there are equally smart boots of tan, with buttoned tops of tan twilled cloth. -These boots are made of a new tan leather, which does not become stained from wet pavements and. which possesses the further ad vantage of being most easily cleaned. Every Boll spot may be wiped away with a sponge and soapy water with out the least, Injury to the color or luster of the leather. , Skunk, once most despised of ani mals has risen by leaps and bounds during the past five Winters to the pinnacle of fashion's favor. The pelt of the skunk is found to be wonder fully soft, silky and lustrous and the skin of an exceedingly soft and flex ible character. Some of the hand somest Winter garments are made of this skunk, or leutre, pelt as Parisians call It, and the superb Christmas set of collar and muff pictured here are of the once humble, but not ultra fash ionable skunk. The beautiful brown tone of skunk is used in this' instance with a gown of brown velvet matched by boots of brown satin having amber glass buttons. The hat, also of skunk fur, has a draped brim and Maharajah feather in cream white. . " v Tuesday. Cream of oyster plant. Rolled shoulder of mutton with chestnuta. Minced carrots in b'.wn sauce. Pear and chicory salad. . Bice blanc manse caramel sauce. Cofee. Wednesday. Brown soup. Casserole of" mutton with noodles. Cauliflower au gratln. Cabbage, celery and nut salad. Apple-ring pudding; with cream. , Coffee. Thursday. -Scotch hroth. Farmers' steak with mashed potatoes. Lady cabbage. Lettuce, apple and raisin aalad. Orange Jelly. Coffee. - Friday. Bed lentil soup. Halibut turbans, lemon sauce, t Scalloped potatoes. Stuffed beet salad. Stewed figs. Coffee. Saturday. Beet soup. Breaded veal chops, brown potatoes. Cauliflower. Chicory salad. Pumpkin pie. Coffee. Sunday. Whits soup with almonds. Brown fricassee of chicken. . Sweet potatoes. Canned peas. Lettuce heart salad. . With cream cheese and currant Jelly balls. Pineapple tanchonettes. Coffee. ' Monday. ' Glblet soup. Scotch collops in rice fcorder. Scalloped tomatoes. pineapple salad. Graham pudding. - Coffee. and a very costly luxury for all its sim ple style. It is made of white Ben galine silk and is cut in the new elon gated shape, the bag being mounted on a wide frame of dull gilt. The lining is of pale yellow satin, and inside there are shirred pockets for small belong ings. A trimming of white chenille fringe and long handles of white cord make the bag very dainty and luxuri ous. This bag is suitable for theater use with light frocks and handsome brocaded or fur evening wraps. In another photogroaph are shown two smart new bags for afternoon use. One of these bags is an envelope affair made of Morocco leather in a rich blue shade, the long, slender handles of leather matching the leather of the bag. The sloping cut of the envelope flap and-the single fastening of dull silver give the bag its unique style. The sec ond bag is of taupe-colored velvet and is ecclesiastical In suggestion, a thong of the velvet passing under an orna ment of richly colored Oriental em broidery. The handle of braided cord is a rich trimming on this bag. Leather handbags are much smaller than they were a few seasons ago, and the small wallet-bag, with long strap handles, is considered the smartest style, although women who like the Menus for On MUFFS OF LIFE-LIKE FRENCH POODLE DESIGN LATEST FAD OF SMART SET Every Teature of Dog Perfect in Practical Fur for Younger Generation White Is Prevailing Popular Color for Debutantes' Christmas Purs," Especially to Be Worn With Black Hat. ( ffS- 111 -!'.( Y-('"ir ! - : Ml i v--4 A V -I ; - ; V- ' --fl I a , I ' V- ' - - ' j If MtSKmffi ' I 111 iw-, u. sfK -3? ' " If list si ' 1 1 . f-Oli W HITB fox is exquisitely becom ing to young girls whose flaw less faces can -stand the rather severe test of the white fur better than the complexions of tired-out older wo men. White fox is therefore the de butante's -Christmas fur par excellence, and a set of muff and neckpiece, de signed for wear with theater and res taurant costumes is pictured. The snowy fur blends delicately with the white lace and chiffon frock and the black hat gives a striking note of con trast. This lovable pet doggie which looks something like an unshaven French Answers to Correspondents BY LILIAN TINGLE. CHEHALIS, Wash., Dec. 6. Kindly print In The Oreconlan a recipe for a good, do Itclous fruit cake, one that you consider good, and how long It takes to bake it. Thanking you in advance. BEATRICE. GOOD standard fruit cake is the following "pound of everything" recipe. Personally I. like it very much, but I cannot tell whether you will think it "delicious." It is practi cally the same recipe that Is used by a well-known English cake maker ("confectioner by appointment to Her Majesty Queen Victoria") for many royal wedding cakes. The cake may be baked, if you wish, but there is usually a difficulty, with so solid a mixture in getting the center baked without imparting a "burned currant" flavor to the outside slices. Consequently many of the people (In cluding myself) use steam to cook the cake, and the oven for finishing only. Four to Ave hours steaming followed by three-fourths to one and one-half hours In the oven will usually be enough, the exact time depending upon the thick ness rather than the size of the loaf. Personally I like two layers, two and a half to three inches each of fruit cake, with one Inch almond icing be tween them, and another inch or inch Ofts t7S yssrr convenient, deep and roomy bag still it and these larger bags come In sufficiently expensive models to prove their .continued favor wim me euiu. 'Fittings Become Richer. The fittings of the new bags grow richer and richer, and on the fittings, of course, depend somewhat the value of the bag. A change purse is always tucked inside every model, but very luxurious bags have also a small re ceptacle for folded banknotes, a memo randum tablet and pencil, a case for postage Btamps, a mirror and powder box and sometimes a smelling bottle, though this is a feminine belonging sel dom used nowadays. ' An attractive bag. offered arng the Christmas models has - a bracelet at tachment, which may be buckled around the wrist so that, no matter how careless its possessor may be, her belonging may not be lost or mislaid. The bracelet is atached to the handle of the hag and swivel arrangements of metal make it possible to twist the bag around for easy opening even when locked fast to the wrist.. These bags are small envelope affairs made of saf fian, buffed seal or suede and have dainty- monograms in metal in lieu of the usual button fastening. poodle, is really a practical muff into which the hands maybe thrust . for warmth but you would never guess it at first glance. Every feature of the dog Is perfect, even to a red, lolling tongue, and the ribbon bow and brass studded collar complete the illusion. and a half of almond icing on top, the whole being covered with a quarter to a half an inch, of soft white nougat icing and decorated (for Christmas) with glace cherries, blanched almonds, and "leaves" of citron. Prepared in this way it used to be known In our circle as "Brother killer." To see them eat it; you would say that a taste for either Buiclde or fratricide ran in the family. This cake is said to keep in excellent condition for months or even ior years; but I cannot speak from personal experience as to Its keeping qualities, for our cake-tin had no lock on it. ' ' ' . English fruit -cake. One pound or two cups solid, best butter; one pound (two cups) light brown sugar, pounded and sifted if necessary; one poundoi eggs (usually nine at this season, but eight if large) one pound flour, four cups level, measured after once sifting, two teaspoons mace, two teaspoons cinnamon, one-half teaspoon cloves the grated rinds (yellow only) of one large orange and one lemon, one-fourth teaspoon almond essence, teaspoon (strictly level) soda, two to four tablespoons brandy or spiced fruit syrup, one pound sultana raisins, one pound dark seeded raisins, one pound best currants, one pound blanched almonds, cut lengthwise, one pound mixed crystallized peels, (or one-fourth pound orange peel, one-fourth pound i.nnr. r.n (.-fourth pound citron peel and one-fourth . pound glace cherries). If the maximum or iru.i is desired, another pound or raisins i currants, or better, one-nair pouna oi ov. nii,ht h added (making six pounds in all) but the five pounds of fruit and nuts win usuany enough, and, with the four pounds ot cake foundation and the liquid will ri n lnrirB elsrht to nine pound cake. I generally cook this quantity in two flat loaves ana suck mem wBi. afterwards with almond icing, as de Tf vou prefer to bake the cake a narrow shoe boVr corset box, lined with well greasetrv pupci good instead of a tin. About four hours will he needed for baking. During thfr first hour it rises, in the second it rises and begins to brown, in the third browns and stops rising, in the fourth cooks In center, and must be protected from further browning, but it should not be removed -until it has been , thoroughly tested (by sight, smell, hearing, touch and skewer), or it may have a heavy streak In it. Have pans ready before you mix. Have greased lining papers, well fitting and projecting one inch above the pans. Have the raisins and currants quickly ...u.H washeri In several cold waters, carefully picked over (for stones, seeds or stalks), and cried in a warm where they will swell a little. Have the flour warmed, sifted, measured (or, better, weighed) and resitted with the soda and spices. Warm it on a paper in ike warmlne oven. Cream the but tor In a large warm bowL Do not oil the butter. Beat in the sugar. Use a long-handled flat-bowled wooden spoon. Learn to use alternately dir r.nnt tn of muscles in beating so that you may continue, uninterrupted ly, without getting tired. Have the butter well increased in bulk and quite white before adding the sugar. Add the eggs, unbeaten, one at a time, with about one tablespoon flour to main tain the "creamed butter" consistency and air-entangling quality of the bat ter. Add liquids In tne same way, oe Ing careful to keep the right con KiKtnrv of the batter, not "thinning' It and wasting your beating, as well as making it easier, for the fruit to sink. Add the otner navorings. jura th fruit peel and nuts tossed In little of the flour, so that each piece 1 KMiarate. Lastly, fold in any re maining flour. Put Into the prepared pans, scraping the mixture well from the center to the sides. Bake or steam, as above described. P"or steaming a cap of greased pa per should be used. Or if the tin comes high enough above the mixture tn allow for all possiDie rising, a tin cover or a second inverted -pan may be used. A greased paper cap is also holnfnL sometimes, in baking to pre vent too rapid top-browning. If there Is any danger of too great heat from below in the oven, an asbestos mat may be used under the cake tin. Home made candied peel and cherries not only reduce the cost of the cake, but also improve its flavor. The spices may be varied to suit individual taste, Salem, Dec Please give some recipes for b!ak walnut candles. We have a dozen bushels of fine nuts this year from our two big trees. We are just beginning to think something of the nuts (the trees are glorious) after three seasons' ownership. Perhaps you know of other ways In which they may be usea 10 aavantage. ol. Lt. a. No special recipes are necessary for black walnuts. 11 the navor is lined they may take the place of all or part of the English walnuts, almonds, pe ZbScs S-evT JxrZa. C&f Of course, only very young women care for these rather bizarre muffs, but there is quite a fad for the dog muff this season, and Santa Claus has been almost as busy getting them ready as he has been preparing dolls and Teddy hears. cans or peanuts in any recipe In which these latter are called for. The well known fudge, sea foam, divinity or similar types of candy may be made with black walnuts. I do not im agine you care for recipes for any of these candies, as you probably know them already. You may use the nuts for "brittles" or hard "bars" or for fondant "loaves" or with fondant, for the stuffing of dates, prunes, ngs, etc, also for caramels and similar half hard "chewing" candles. Chopped and mixed with fondant and chopped glace fruit, they may be made into squares or bars or diamonds for chocolate bon bon centers. Apart from candies you may use the. walnuts, alone or combined with mild er nuts, in savory nut loaves, dress ings, croquettes, "mock" meats of va rious kinds, salads, etc. They may be ground, alone or in combination, as preferred, in nut butters or sandwich pastes, also in cakes, cakex tlllings, cookies, "nut kisses," etc. Since they are inclined to be oilier than the Eng lish walnuts, they easily lose flavor and become rancid. Hence they require careful picking over and are often, better liked when combined with less oily and more delicately flavored nuta in any of the above mixtures. Let me . know if you need any detailed recipes. Black Bock, Or., Dec. 4. How much Wlntergreen should be used to the gallon of cider to keep it sweet, or how much horseradish to the gallon? Also bow much dry ginger to the gallon to keep It sweet and which is the best to use? " A SUBSCRIBER. Perhaps some reader who is a cider expert may be kind enough to answer your questions. I feel that I can. scarcely speak with authority on cider making. I know, however, that toll ing down the cider one-third and keep ing it at a temperature a little above freeslng point will frequently, if not invariably, keep it sweet without the additions you name. Portland, Or., Dec. 11. Will you publish In your columns a reliable recipe for after dinner mints? I have recently tried one which I cut from one of the popular wom an's magazines, but without success. It calls for A teaspoon cream of tartar. Is it possible to use cream of tartar In candy that 'requires pulling? It also says to boil until brittle in w-ter. . Will you explain exactly the "brittle in water" stage? I test it by taking a little In my stirring spoon and dropping It in a glass of ice cold water, .then pickmg It up with the spoon and striking it uealnst the glass. If it strikes sharply, I call It the "brittle stage." Am I wrong? Should if be brittle enough to break when one strikes It against the edge of the glass? I'm decidedly dubious and would appreciate your putting, me straight in the matter. Forgive me for boring you thusly. Could you accommo date me in time for Christmas, pretty please? MISS V., L. You don't give the recipe, so I can't tell whether your failure was due to a poor recipe or to lack of skill or knowl edge of material on the part of the maker. No candy recipe is "reliable" to the extent of compensating for a knowledge of the general rules of sugar boiling and of the habits and customs of the wily sugar crystal. You do not tell me whether you mean pulled 'mints, cream mints, French mints, or what. Pulled mints are made of the usual white pulled "cream" candy, flavored with a few drops of peppermint and chipped Into small pieces with scissors before It is quite hard. The pieces are kept in a box until they absorb enough moisture from the air to make them creamy and melting instead of hard and brittle. Cream mints are made of ordinary fondant flavored with peppermint, and are either dropped evenly from a fun nel on greased paper, or are patted out like little "biscuits" from firmer fon dant. The "French" mints are made by adding a few drops of peppermint to XXXX confectioners' sugar, with just as few drops of hot water as will make the mixture glossy, creamy, and capable of "dropping" to the right size. " (2.) Cream of tartar may certainly be used in candy which requires pull ing. Some form of acid or else some uncrystallizable compounds, as K'" cose or molasses. Is .essential In candy that is to be pulled. (3.) The stage you describe as "brittle" sounds more like the hard ball." "S-lttle" should crack off sharp ly when you try to bend It. If you make much candy you would find It worth your while to get some one to give you a practical demonstration of the stages of sugar boiling and how to recognize them, both with and without a thermometer. Written directions are not much help; hence the constant moans about "luck" and rec pes in connection with "clipped recipes for cake-frosting, fondant, and other can dies where exact recognition of an ex act temperature is the essential point Try your recipe again in the light of the above suggestions, and see whether you will not have better success. If not write again (before December 18) describing just what you want and what form your failure takes, and I will try to help you In next Sundays number, which will still give you time to make the mints for Christmas.