FOREST GROVE PRESS, FOREST GROVE, OREGON, TH URSD AY, DECEMBER 12. 1912.
FANCY DISHES.
****¥¥¥*********¥*****
Molded Rico or Gelatin May Ba Hand-
comaly Dacoratad,
: The Dutch Patrol
T h e side dishes for the Ch ristm as
bnnquet should be made as attractive
as |iossijie.
Fruit und nuts may be
served iu gelatin. Chicken salad may
4>o to the tuble in a rice mold or
sweets may be used in the sam e form.
T h e mold chosen for the rice should be
one o f those w ith a hollow center, in
w hich the salad or dessert m ay be
placed. Parsley or bits o f holly can be
laid along the outside o f the dish, and,
in the case o f gelatin desserts, they
v may be adorned w ith candied or mar
aschino cherries.
*
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By
IDMIND ClARENCf S it DM AN $
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W
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H E N C h r i s t m a s e v e Is en ded.
Just at th e noon o f n ig h t.
H i r e t h in g s a r e se e n b y m o r t a l
een
T h a t h a v e t h e se c o n d sig ht.
In St M a r k ' s c h u r c h y a r d then
T h e y see th e s h a p e a r i s e
O f h im w h o ruled N le u w A m s t e r d a m
A n d here In s l u m b e r lies
H is f a c e b e n e a t h t h e c lo s e b la c k c a p
H a s a m a r t ia l look and grim .
On e i t h e r sid e his l o c k s fa ll w id e
T o t h e b ro ad c o l l a r ' s rim.
H is s l e e v e s a re s l a s h e d ; t h e v e l v e t c o a t
Is f a s h io n e d H o lla n d e s e
A b o v e his fu s t ia n bre e che s, t r im m e d
W i t h s c a r f k n o t s a t th e knees.
A delicious fru it cream is thus
made:
T a k e two tablespoonfuls o f
granulated gelatin in a pan and cover
it w ith a cupful o f cold milk. Soak
for an hour and then place it o ver a
saucepan o f boiling w a t e r that it may
dissolve slowly.
H is le g o f flesh Is hosed In s ' l k ;
H is w ood en leg Is bound.
A s well befits a c o n q u e r o r's .
W it h s ilv e r b a n d s aro und .
He r e a d s t h e lines t h a t m a r k
H is t a b le t on th e w all.
W h e r e b oldly “ P e t r u s S t u y v e s a n t "
S t a n d s ou t b e yo n d th em all.
\\ hip half a pint o f thick cream,
sweeten It to taste and flavor w ith a
teaspoonful o f vanilla and a cupful ot*
chopped dates. Strain the gelatin s lo w
ly through muslin into the cream
(which must be evenly stirred mean
while), place in a w e t mold and when
set turn out and ga rnish w ith split
O M E M A D E ca ndles a re s o whole-
some that w h en e v e r possible
it is a d vis a b le to m a n u fa ctu r e
the
y o un gster's
sweetm eats
y o u rs e lf; then you know e x a c t ly w h a t
arc the Ingredients, and there Is no
d a n g er o f tlieir little stom ach s being
endangered by too rich confections.
T h e se recipes will afford u w ide range
o f choice for tlie mother w ho desires
sim ple candies for the little ones’
Ch rlstnm s stocking s or to fill the bon
bon boxes that make such cha rm ing
souvenirs for the C h ristm as party.
T h e Illustration s ho w s one o f these
bonbon boxes, w h ich is made to repre-
sc j a sno w ball with a doll seated on
top
Both box and doll are Incased In
cotton, w hich Is meant to re present
snow. A tiny branch o f pine Is g r a s p
ed In the doll's hand
Miniature S a n ta
Clauses a rra y ed In w hite make fav o rite
de co rations for boxes, which may lie
shaped like houses or sleighs and co v
ered w ith crap e paper.
H
I T H O U T Its plum pudding
C h r i s t m a s would not seem
C h r is t m a s iu mnuy house
holds.
T ra dition lias much to do w ith the
p ar tia lity to a p uddin g o f this sort for
Ch ristm as, und, w h e t h e r It is handed
in by a n ea t m aid in ca p and apron, by
a sta te ly butle r In live ry or by the
unpretentious h o u s e w ife herself. It
should not a p p e a r on the table until it
is time to s e r v e i t
P la c e the p u d d in g on a generous plat
ter, decorate it w ith bits o f holly and
dress w ith a good sauce, w h ich should
be in a s ep a ra te dish.
A s the p uddin g im p roves w ith age,
it m ay, like f r u it cake, be prepared iu
a dva nce.
T o keep it fre sh until C h ristm as
w r a p in oiled p ap er and keep in a tin
w h ich has a tig h t fitting lid.
T h e n the puddin g need only be
w a r m ed up w h e n sent to the table.
W
How to Make the Pudding.
I f you in tend to m a ke a boiled pud
d in g see t h a t all molds and basins re
quired are p e r fe c t l y d r y before gr e a s
ing them and then use good bu tter for
the purpose. T a k e ca re th a t the molds
are tilled to the top w ith the m ixture
and that It is pressed well do w n. H a v e
clean pudding cloths.
Dip them in
boiling w a t e r and flour them before
t y i n g o ve r and a llo w for swelling.
I.et the w a t e r lie bubbling violently
before p uttin g the molds in i t
See
th a t tlie w a t e r co ve rs them.
A s it e v a p o r a t e s in boiling add more
boiling w a t e r so as not to check the
cooking, w hich m ust go on stea dily all
tlie time.
Plu m p uddings properly made and
boiled will keep a t least a y e a r if hu ng
in a cool, dry place.
When Baking the Pudding.
Delicious Sweets.
D FSSE ItT A N D S A L A D IN M O LD S.
j
gla ce cherries. Garnish w ith sprigs of
holly or pine.
A handsome fru it mold m a y be
! made as follows:
Prep are gelatin in the usual way.
i When slightly cooled pour It o ver Mai
j aga grapes and halves o f E nglish wal-
| nuts in the bottom o f a china or crys-
j tal bowl.
T h e grap es should be halved and the
seeds removed, and If the gelatin is not
a tart fluvor o ran ge or lemon Juice
j should be added.
Stir slightly to distribute the fruit,
stand in a cold place to chill thorough
ly and serve w ith sweetened whipped
cream. G arnish w ith sprigs o f holly.
-V6 I w
W C . 1 «— .
TH EN INTO R A N K S TH EY F A L L .
“ 'TIs w e l l ! ” he » a y s a n d s t e r n l y sm ile s.
“ T h e y hold ou r m e m o r y dea r.
N o r r u st nor m oss h a t h cr e pt a c r o s s .
‘T w i l l la s t th is m a n y a year.'*
T h e n d o w n th e pa th he s t rid e s
An d t h r o u g h t h e Iron g a t e
W h e r e t h e s a g e nine men. Ills cou n cil ors .
Their govern or await.
T h e Real Christmas Gift
Rev. D. T. Thomas
We are approaching the great Cure circumstances in our lives,
Christmas festival, and the ques 1 things happening in the world
CHRISTMAS NUTS.
tion o f how to make :t count for around us which appear con
Served In Various Form* In Dainty the holiest sentiments confronts trary to love, but ever and al
Souvenir Boxes.
w a y s there remains the fact of
We Americans God's g ift to us, and upon that
Nuts or nut dainties are generally every citizen.
part o f the C h ris tm a s feast. Sugared have carried the custom o f swap-
we can rest. “ This is the morn
or salted almonds m ay be served in
|
pin#
gifts
so
far
that
it
has
be
ing star shining unclouded in
souvenir boxes like those illustrated
here. T h e se are made o f cotton to rep come an evil to be abated.
The every dark night of trouble.”
resent snowballs, the eyes, nose und
Christmas tree, too, has become
The light and joy of Christ
| mouth being painted on with w ater
They
I colors. T h e tin cup and funnel make a real burden in many homes. mas are for the nations.
quaint covers for the larger boxes The real motive power o f the do not belong to any limited and
F an cy lids shaped out o f pasteboard
j whole Christmas story is sum- chosen company. It belongs to
may be co vere d with crap e paper.
When mixed nuts are served have I med up in John 3:16— “ God so us to see that those who have
them cracked before they are taken loved that He gave.”
Search never seen the light or experi
to the table See that there is a small
earth
and
sky,
land
and
sea, enced the joy shall have their
portion o f salt at each cover.
Nuts
even
heaven
itself,
and
you
find opportunity.
And best of all to
with salt are valuable us an. aid to di
gestion.
no greater proof of God’s love carry this Christmas spirit thru
i f you prefer to make yo ur own salt
j ed alm onds put an ounce or t w o of than the g ift He gave us. There all the year.
If you p re fe r to bake the pudding
tak e one and a h a lf cu p fu ls o f beef
suet free from skin and chopped fine,
one and a h a l f cu p fu ls o f raisins
stoned, one and a h a lf c u p fu ls o f cur
rants which h a v e been w ash e d and
picked over, one c u p fu l o f brow n s u g
ar, t w o c u p fu ls o f flour, one teaspoon
ful o f ba kin g p owder, four eggs, one
cupful o f milk, h a lf a cup ful o f citron
••ut in ve ry sm all pieces, a pinch of
suit. h a lf a g rate d n utm eg und one
g la s s fu l o f orange juice.
P u t all these ingre dients In n deep
bowl, a d d in g the e g g s Just ns they
drop from the shell, flour and bakin g
p o w d e r sifted to ge th er and. lastly, the
o ran ge juice.
Mix into a b a tte r w hich should be
v e ry short. P o u r into c a k e tins w hich
have been liberally buttered and bake
In a s te a d y , even oven for t w o hours.
( almonds in a bowl, pour boiling w ater
S e rv e w ith a lemon or vanilla sauce.
over them, co ve r and let them stand
for five or six minutes. B y pressing
Snglish Plum Pudding.
F o r n rich old fashioned plum pud
ding t a k e eight eggs, one pound of
best blitter, one pound o f flour, one
pound o f curra n ts, one pound o f seeded
raisins, one pound o f sliced citron, one
pint o f milk, a small loaf o f bre ad, h a lf
n teaspoouful o f ground mace, h a lf a
teaspoonful o f cin nam on and a pinch
o f salt.
Hreuk the broad in small pieces and
crum ble it in the milk, add the beaten
eggs. (lie cream ed butter, then the
fruit well floured. G rease a cloth, put
n large plate in the middle o f it and
heap the pudding on the plate. Then
tie It up securely, but leave plenty o f
room for the pudding to swell.
Boll
for three hours, a d d in g more w ater
from tim e to tim e If net essnry.
S e rv e with a s a u ce o f butter, cr ea m
PANCT A LM O N D nOXES.
ed w ith s u g a r and flavored w ith nut
thorn
betw
een the finger and thum b
meg and lemon Juice. When ready to
serve stick almonds all o ver the pud the skimi will re a di’j come off. Dry
In n clean cloth.
ding. first blanch ing the almonds.
Put a tai)les|»oonful or less o f olive
M ake a little hole In the top o f the
pudding and pour h a lf a pint o f brandy oil. Recording to the qu a u tity o f al
monds. In another small bowl. P u t in
over it and s erve blazing.
the uluiiiuds and stir them round till
A Cheap Pudding.
nil a re coated w ith oil. Then roll them
W h a t could lie more economical than
I t salL I’ut them in the oven, which
I ds pudding. Mix to geth er one and a
shonld be moderately hot. and leave
I ilf c u p fu ls o f flour, one cup ful o f
them till a pale brown. T a k e them out,
brown s u ga r, one c u p fu l o f grated suet,
sh a ke off the superfluous salt, and
one c u p fu l of seeded raisins, one cup
when cold they are ready to serve.
ful o f cleaned c u r ra n ts or chopped
Sugared nuts are nice.
Nearly all
prunes, one cupful o f grated ca rrot,
nuts except peanuts are p alatable iu
one c u p fu l o f grated potato, one-quar
this shape.
H ickory nuts and butter
ter o f a cup ful o f minced orange peel,
nuts are e.«i>eoially good.
nutmeg, cinnam on and clove to taste.
H a v e the meats picked from the
T o m a ke the sauce beat to geth er one
shells.
Boll gran ulated s u g a r w ith
tnhles[>oonful o f corn starch, t w o table
e n o u g h w a te r to dissolve It. stirrin g as
spoonfuls o f butter and one-half cup
little as possible.
When it ra n be
ful o f brow n sugar. Set on the stove
draw n out in n thread stir In the nuts
until heated, then turn in hot w ater, a
and let them cook a very little, fo r if
little at a time, and cook until the con-
left too long on the stove the oils will
sNten y required.
A dd four table-
be d r a w n from them
Pour thinly on
i|Hi.i».fuls o f gra|ie or apple jelly, w ith
platters, and when cold they will be
sp iie s or flavoring to taste, and serve
found to separate easily.
but
G
H e re s r e V a n d er D o n c k a n d V a n C o u r t-
la ndt,
A trip le t m ore o f V a n s ,
A n d H e n d r i c k K i p o f t h e h a u g h t y lip
An d ('.overt I .o o c k e r m a n s ,
Ja n J a n s e n D a m a n d J a n se n ,
O f w h o m o u r a n n a l s te ll —
All ris en th is n ig h t th e ir lord to g r e e t
A t so u n d o f t h e C h r i s t m a s bell.
N in e l u s t y f o r m s In Un se y c o a l s
P u ff ed s l e e v e s a n d a m p l e hose!
E a c h b u r g h e r s m o k e s a F l e m i s h pipe
T o w a r m his a n c ie n t nose.
T h e s m o k e w r e a t h s ri se li k e mist.
T h e s m o k e r s all a r e mute,
Yet all w it h pip es t h r i c e w a v i n g slo w
b r a v e S t u y v e s a n t sa lu te.
T h e n Into r a n k s t h e y fa ll
A n d s t e p ou t t h r e e b y three.
And ho o f th e w ood en le g a n d s t a f f
In f r o n t w a l k s s o le m n ly .
A lo n g t h e ir w o n t e d c o u r s e
T h e p h a n t o m tro o p p a trol
T o see h ow f a r e s N le u w A m s t e r d a m
A n d w h a t th e y e a r s unroll.
St re et a f t e r stre et a nd m ile on mile.
F r o m r i v e r bound to bound.
F r o m old St. M a r k ' s to W h i t e h a l l Po in t,
T h e y fo o t t h e li m it s ro u n d ;
F r o m M ald e n l.nne lo C o r l e a r ' s H o o k
T h e D u t c h m e n 's p yp en g lo w .
B u t n e v e r u word fr o m th e ir lips Is heard,
A n d n on e t h e ir p a a sin g k no w .
E r e the first s t r e a k o f d a w n
St. M a r k ' s a g a i n t h e y near.
An d by a v a u lt th e nin e m en h a l t
T h e i r g o v e r n o r ' s v oic e to hear.
“ M y n h e e r e n .'' he s a y s , " y e see
E a c h y e a r o u r b o r d e r s spread .
Ho. on e b y o n e the l a n d m a r k s g o n e .
A n d m a r v e l s c o m e ln s t e a d l
Plain Bonbons.—T a k e the w h ite o t
one egg. beat till firm, add one egg,
cupful o f w ater ; then weigh one pound
of icing s u g a r and g rad u ally mix a lto
gether.
Add for flavoring vanilla or
ground almonds. O ra ng e juice instead
of w a te r may he used. T h e s w e e t s
are colored pink with cochineal. W a l
nuts or alm onds m ay be placed ou tbo
top when the s w e e t s a re finished.
Vanilla C a ra m e ls .—T a k e t w o cu p fu ls
granulated sugar, one half cupful of
cream, one-fourth cup ful o f molasses,
three level tnblespoonfuls o f bu tter and
one teaspoouful o f vanilla.
Put the sugar, cr eam, molasses and
butter into a saucepan o ver the tire.
Stir until the s u g a r is dissolved, then
cook w ith out stirrin g until n good ball
can be formed. T he n the m ix tu re is
dropped Into cold w ater. R e m o ve from
the lire and stir until cream y. T u r n
Into a buttered pan and w hen cool c u t
Into squares.
Nut Dainties.
Nut TnITy.— T a k e t w o c u p fu ls o f s u g
ar, a cupful o f molusscs and a tnble-
spoonful o f butter.
If the m olasses
does not moisten It enough ndd n lit
tle boiling w ater.
Boil until it enn-
dles In w a t e r w ithout stirring. W h en
done pour on a buttered plate on w h ich
tw o cu p fu ls o f nut m eats are spread.
Nut B rittle.—'Take a cup ful o f g r a n
ulated suga r, a cupful o f chopped nuts
and a hit o f butter the size o f a w a l
nut
Melt the s u g a r and the butter
nnd stir in the nuts. I’our Into a but
tered pan.
Cream Candies.
Pepperm int C r e a m s .— T a k e n c u p fu l
o f g r an u la ted sngnr, a q u a rt e r o f a c u p
ful o f w a te r , tw o drops o f oil o f p ep
permint, pour Into a s au cep an on tbo
fire. Cook until crisp, w hen put in t
cold w ater, pour on a h e a v y platter
nnd heat until crea m y . Drop on oiled
“ N o t e v e n n w in d m il l left
paper, flatten nnd allo w to cool. W h e n
N o r a g a r d e n plot w e k no w ,
firm melt a q u a rt e r o f n c a k e o f ch o c
An d but a p a lin g m a r k s t h e spo t
o late o ver hot w ater. S w e e te n s lig h t
W h e r e e rst m y pe a r t r e e g r e w .
Our w a l k s a r e w e a r i e r still.
ly und dip the mints into th e m elted
P e r c h a n c e a n d It w e re best.
chocolate.
If n thick cho co la te co a t
So little o f w o r t h Is le ft on e a r th .
ing Is desired the mints should be a l
T o b r e a k no m o r e o u r r e s t ."
lowed to harden n fte r the first dipping
T h u s s p e a k s old P e t r u s d o u b t f u l l y
nnd then lie dipped a second time.
A n d s h a k e s his v a l i a n t head.
Staple C r e a m s .—T a k e tlie w hites of
W h e n on the r o o f s a so u n d o f hoofs ,
t w o e ggs and n q u a rte r o f a cupful of
A r a t t lin g , p a l t e r i n g t re a d
s w e e t crenm.
Add to this enough
T h e bells o f re in d ee r t in k l e —
T h e D u t c h m e n p la in ly sp y
melted mnple s u g a r to g i v e n good col
St N ic h o la s , w h o d r i v e s his t e a m
or nnd flavor. T h e n ndd enough con
A c r o s s t h e r o o f top s nigh .
fectioner's sugnr to mold easily. Boll
Into a strip one-fourth o f an Inch thick
' B e s h r e w m e fo r a c r a v e n I"
Cries Petru s
**All g o e s w e ll !
1 and cut Into rounds w ith a tiny cutter.
Our p a t r o n s a in t still m a k e s hts rou nd
, Use d ark, moist sngnr for these.
Al sou n d o f th e C h r i s t m a s bell.
C ocoanu t C r e a m s .— Pla ce tw o tnble-
So lo ng n s s t a n c h S t N i c h o la s
spoonfuls o f b u tte r In n saucepan, then
S h a ll g u a r d t h e s e h o u se s tall
I'here sh a l l c o m e no h a r m fr o m h o s t ile pour in h a lf a cup ful o f milk nnd half
a rm .
a cupful o f aiignr. Bring to n boll nnd
N o e v il c h a n c e b e fa ll!
cook t w e l v e minutes, being ca re ful to
p revent its scorching. Push to the back
T h e y o u n g e n s a nd t h e m e ls)e s
o f the fire, ndd n third o f a cupful of
S h a ll h a v e t h e ir h os en filled;
Th e butch er and the baker
shredded co co anut and half n teaspoon-
A n d e v e r y h on es t g u il d
fill o f vnnllln nnd heat until the m ix
S h a ll m e r r ily t h r i v e a n d flourish.
ture Is crenrny. I’our or drop by spoon
Uood n ig h t , a n d be o f c h e e r !
W e m a y s a f e l y l a y us d o w n a g a i n
f u ls on n buttered pan.
T o s le e p a n o t h e r y e a r I”
Mrs. L. M. Stream is recover
The County Endeavor Union
officers are contemplating a meet ing from a severe illness which
ing with the Watts young people lasted several weeks.
Sunday evening.
Editor Meresse, of the Mc
We would call the attention of Minnville News-Reporter, visit
our readers to the numerous ed over Sunday with the home
offerings of holiday goods made folk in this C i t y , Mr. Meresse,
by the vatious advertisers. A formerly a news chaser in the
careful reading of the announce Grove, is giving the Yamhill
ments will snow many bargains county public a bright and in
terestin g weekly newspaper.
'in all lines.
O n c e m o r e th e pip es a r e w a v e d .
S t o u t P e t r u s g i v e s t h e sign.
T h e m i s t y s m o k e e n f o ld s t h e m ro und.
H im a n d h is b u r g h e r s nine.
All w h en t h e cl ou d h a s lifte d
H a v e v a n i s h e d q u ite a w a y .
And t h e c r o w i n g c o c k a n d t h e s t e e p le clock
P r o c l a i m 'tla C h r i s t m a s d a y .
A Country Namsd For Christmas.
South A fr ica wus discovered by the
Portuguese, who w ere sea rch in g for
an o c e a n road to India. Ba rth o lo m ew
I d a * w as the co m m a nd er o f the two
little ships that formed the exped ition
In I4KS E leven y ea rs later Da (Jama
took nnother Portuguese fleet south
He disco vered Natal oo C h r is t m a s day
aud tl.ua u*m ed It In consequence.
M. E. Dilley is recovering
from his recent illness and is
able to be out of doors.
The l>est of fresh meat can
be bad at the Dilley Market.
Phone 692.
6-tf
Dr. E. Brookbank has entered
into a partnership with Dr. I). VV.
Ward, of this city. The offices
of Dr. Ward, on First Avenue
north, will be remodeled and
the rooms arranged for joint
occupancy.