Hale, lusty Winter smacked his lips, 
And Summer’s too, sometimes, with Klee, 
Then cried aloud with hearty voice, 
'Tls Christmas Day most blest will be. 
—ELbSWOItTII 
X X X X 
American Fare, Past and Present. 
A S samples, we give the following modern bills of 
fare for dinners, which are genuine exponents of 
the trend of the times, being reproduced, not from 
some fancy foreign cook book, nor from the French 
chef of a Delmonico, but from a present day household 
magazine. 
menu No. i. 
Lobster Soup. 
Roast turkey, garnished with fried oysters. 
Boiled onions, Sibley squash. 
Sweet potatoes baked, white potatoes 
browned under the turkey. 
Celery, cranberry jelly, pickles, 
Ice cream, fruit cake. 
Crystallized fruit, candies. 
Coffee. 
MENU No. 2. 
Birds a la Parisienne. 
Salad a la Relne. 
Cheese a la Duchesse. 
Pudding ii la Viennoise. 
Ice a la Vauille. 
Macaroons a la Parisienne. 
Coffee a la Russe. 
Bisque ii l’Allemande. 
Timbale a laBSarnatse. 
Turkey a la Frangalse. 
Potatoes a la Creme. 
Peas a la Suisse. 
Oranges a l’Amdricaine. 
Jelly a l’Anglalse. 
Sherbet h la VOnitienne. 
In the preparation of the second menu, oils, sweet¬ 
breads, wine, lemon juice, mushroom essence cream, 
croutons, aspic jelly, olives, anchovies, whipped cream, 
vanilla seeds, marzipan paste, burnt brandy, etc., 
appear, and the whole foreign mixed mess is crowned 
whenever and wherever possible with “merangue” 
spelled with a good American a. So much for con¬ 
sistency. 
A greater contrast could hardly be imagined than 
the luxurious tables of our own time, and the simple, 
often meager, fare of our colonial forefathers. It is 
said that every colony has handed down its traditions 
of want or of starvation fare, from some period of its 
early existence, and reference is often made to the 
custom of placing, at Forefathers’ Dinner, five kernels 
of corn at each plate, in commemoration of the time 
when, it is said, this was the ration of each man. 
Edward Everett Hale, who is now giving a study of 
the domestic and social colonial life, says, however, 
that literal starvation never really trod close upon 
the early settlers, except in individual, accidental 
cases. Fish and shell-fish were always plentiful, a list 
of 203 varieties of fish published in 1072 being charac¬ 
terized later as “ a poor makeshift.” Governor Brad¬ 
ford speaks of the store of fowls that began to come in 
as winter approached, “ and beside water fowls there 
was great store of wild turkeys.” It is customary to 
speak with pride of the modern “improved” varieties 
of domestic turkeys, yet we have the statements of 
authorities that among these wild birds were speci¬ 
mens weighing 00 pounds each. Wild geese and ducks 
were in flocks containing thousands. 
As to drinks, “Puritanism,” as we understand the 
word, was Jiardly in the ascendency. Although the 
water was surprisingly better than that of England, 
the first orchards were made to furnish cider, the 
people learned early to make the beautiful maize, the 
gift of Mondamin, into beer, and the West Indian mo¬ 
lasses into rum. We find it hard to realize that neither 
tea nor coffee was familiarly known until something 
like a hundred years after the founding of Plymouth, 
the real American tea trade being founded but little 
more than 100 years ago—in 1784—although the “ Bos¬ 
ton Tea Party ” antedated this by some years. 
If we may believe the story of Hiawatha, the west¬ 
ern Indians at least were familiar friends with the 
rabbit, the pigeon, the pheasant and the squirrel; they 
knew the sturgeon, the pike, the herring, the craw¬ 
fish ; and Hiawatha, wandering by the river banks, 
Saw tlie wild rice, Mabnomonee, 
Saw the blueberry, Meenahga, 
Saw the strawberry, Odalimin, 
And the gooseberry, Shaliomin, 
And the grape vine, the Bemahgut. 
The forest was a school to the Indians, and it gave 
them and their families food, shelter, clothes and med¬ 
icine; it is said that perhaps the most useful of the 
many lessons which the settlers learned of the Indians 
was how to grow corn in the forest without the labor 
and loss of time of making a clearing, for this knowl¬ 
edge was a barrier between them and starvation. But 
as to cooking, there was not much to be learned from 
the Indians; they simply roasted or boiled their meat; 
but if, as is sometimes asserted, all the complicated 
operations of cookery really go back to roasting and 
boiling, perhaps we are not so far ahead of the abo¬ 
rigines as we are wont to believe. 
As to the present regard for the cookery of our fore¬ 
mothers, although there is an occasional call for elec¬ 
tion cake and training-day gingerbread recipes; and 
although distance in time lends the charm of novelty 
to old recipes, and thus makes a call for the best of 
them as giving greater variety, we fancy that modern 
cookery suits modern people best, after all, especially 
as, no matter what old recipe is used, some modern 
touches are almost sure to be added. 
Fasy Christmas Presents 
FROM 1’IIE SHOPS. 
T HESE presents are in contra-distinction to those 
which are painted, embroidered or otherwise 
decorated. 
At the holiday season our list is usually a long one, 
and for several reasons it may be deemed expedient to 
purchase many of them. It is, oftentimes, as much a 
sacrifice, and more wisdom, to buy a gift which we are 
confident the recipient desires, as to send a specimen 
of our handiwork. 
Would not your young niece who ardently desires a 
silver necklace, be more pleased and gratified if you 
sent that gift than with a bit of dainty, artistic 
needlework for her already complete chamber—though 
that may be more a part of yourself ? 
So make out your list and you shall have “ the bene¬ 
fit of my experience.” 
For the mother select a pair of portieres. They are 
shown in many styles and at various prices—Japanese, 
velours, silk, etc. Or get a dainty rug in subdued col¬ 
ors, to lay before the sideboard. You heard her speak 
of it the other day. Either a hammock or a piazza 
chair ought to delight her. Or, if you can afford to be 
generous, buy for her a delightful library chair, which 
has “ over fifty changes of position.” And if the for¬ 
tunate woman does not “need” anything, buy a piece 
of furniture whicli will delight her artistic instincts 
for years to come. Here is just the thing, an oak cabi¬ 
net for table glass and china. It will prove a welcome 
addition to the dining room. 
When the mother is an enthusiastic housekeeper, 
select a piece of fine china or glass—an ice cream set, 
a water bottle in glass, a Haviland china salad set or a 
quaint little chocolate pot, or, instead of these, choose 
a Royal Worcester vase. 
For your sister buy a pair of sash curtains, for her 
sleeping room. Those in Madras have very soft and 
pretty colors, and are reasonable in price. The silk 
ones are exquisite—and expensive. Or choose a bam¬ 
boo tea-table, or a writing desk, which would surely 
be acceptable. 
Many of the etchings are beautiful, and with a light, 
delicate frame, one would be a very attractive gift. 
Two or three pairs of gloves, or an entertaining book, 
might be wisely selected. 
If the men on your list are fastidious bachelors 
many suitable presents may be easily selected : among 
them, a screen for the library, a chair, in colonial 
style, a bronze figure, a mirror of heavy plate g'lass 
with a wide silver frame, a silk scarf to decorate the 
mantel, or a table lamp. 
Other gifts for men are a match safe, inkstand and 
tray, blotting pad, hat and clothes brush in silver, 
cigar case, in several varieties ; a shaving set, a scarf 
pin, or a hand mirror ; an expensive one was priced 
at $25. 
Do not forget Aunt Nell. Charles Lamb said : 
“ Presents endear absents.” Send to her an Evange¬ 
list spoon, several books, or a portrait of her favorite 
author; a watch charm, a glove case, or an elegant 
bedspread. 
And, for Cousin Edith, select from this list: A hand¬ 
kerchief case, a manicure set, an exquisite hand- 
painted fan, bordered with a row of ostrich feathers, 
a pair of garters with silver clasps (expensive), a silver 
bracelet, or a dainty pearl ring. 
For the children, choose toys, books, magazines, 
dolls, a rocking chair for “their very own”; a silver 
knife, fork and spoon ; a pocket knife for a boy, and a 
“ real” little stove for a girl, adele k. Johnson. 
Holiday Hints. 
N OTHING adds more to the charm of holiday fes¬ 
tivities than does a Christmas tree. Its fragrant 
green fascinates both young and old. Do not mar the 
natural grace of the tree by weighting it down with 
cheap baubles and confections—it is loveliest una¬ 
dorned. It is most effective with no other decoration 
than its own fruit—the cones—and tapers innumerable. 
The cones are brightened with metal paints, many, 
however, being left the natural color. 
If sufficient cones are not to be procured, nuts are 
convenient substitutes. The acorn is the most beauti¬ 
ful of nuts for this purpose. Each nut is first glued to 
its cup: otherwise in drying it will fall out. Small 
acorn-bearing twigs show to much better advant¬ 
age than the single nuts. It may be difficult to obtain 
enough acorns. In that case, walnuts, butternuts, and 
even the large hickory nuts, may, with pleasing effect, 
be mingled with the acorns. Gild the nuts, and sus¬ 
pend with kismet. 
Speaking of kismet, it alone serves as a very bril¬ 
liant garniture. For this style, the tree should not be 
too large. Weave the kismet—yards and yards of it— 
up and down, in and out and round about the pretty 
branches. When lighted, the rich green of the tree 
shows through a glistening web of fragile texture. 
A rapid mode of trimming a tree is with chains made 
of tin-foil beads. Procure all possible tin-foil of the 
grocer or tobacco dealer. Do not smooth it out. Gut 
into square pieces varying in size from one to four 
inches. These are rolled between the fingers into 
beads of proportional size. Leave some unpainted ; 
gild and bronze the rest. String on darning cotton, 
and a beautiful chain of crinkled beads is the result. 
By a happy arrangement of larger and smaller beads, 
the gilt and bronze, numerous fancies are effected. 
These bright chains, in irregular profusion, are looped 
and twined amid the luxuriant green. 
A unique embellishment consists of decorated egg¬ 
shells. This requires considerable preliminary prepa¬ 
ration, but the gratifying result amply repays the time 
and labor involved. Blow out the contents of the egg, 
and rinse the shell. Then color with analine dyes, 
frost, paint, apply decalcomanias; ornament in every 
conceivable manner. Suspend with kismet, tied to a 
tiny splint put crosswise in the upper end of the shell. 
The most dazzling of all fancies is obtained by dip¬ 
ping the tree, branch by branch, into a hot solution of 
strong alum. All parts are not accessible in this way, 
and over such as are not, slowly pour or sprinkle the 
solution. After this coating of alum has become dry, 
sprinkle thoroughly with the same solution. Place 
the tree where wanted and attach countless tapers. 
When illumined, the tree is suggestive of a gorgeous, 
glittering mass of jewels ! 
The foot or support of the tree is best concealed by 
a graceful arrangement of all the superfluous branches, 
which also protect the carpet from candle drippings. 
Any one of these suggestions will more than satisfy 
the highest expectations. The Christmas tree should 
not be forced to droop its branches in evident humility, 
because of its unnatural burden of pop-corn and cran¬ 
berry strings, cookey-babies, dumpy Kris Kringles, 
goosy angels, and all that is inartistic, ungainly and 
contrary to its beautiful tradition. 
French candies are delicious, pure, inexpensive and 
readily made at home, and pretty bags and tiny baskets 
filled with sweetmeats are an acceptable remembrance 
where something else might infringe upon convention¬ 
ality. Elaborate bags are made of delicate China silks, 
laces and ribbons. Box forms, triangular and square, 
are made of velvet, stiffened with cardboard and faced 
with satin. Each piece is finished singly before being 
joined. The decoration consists of painting, embroid¬ 
ery, or gold and silver spangles in fanciful design. 
Beautiful creations are fashioned of crepe tissue 
paper, tied with baby ribbons, and sewed, where neces¬ 
sary, with soft crewels. In artistic lettering, gild 
suitable quotations and greetings. These serve as 
pleasing souvenirs on festal occasions. The simplest 
made is the ball form. Take a square of the crepe 
paper of the desired size, fill with confections, and tie 
the four corners with ribbons, to contrast in color with 
the paper. An oblong form, sewed with crewel, and 
tied with ribbons at each end, is equally pretty and as 
quickly made. While making these forms, many other 
fancies will suggest themselves. anna hinriciis. 
The loss of flesh is a trifle. You think 
you need not mind it. 
But, if you go on losing for some time 
or lose a good deal in a short time, you 
are running down. Is that a trifle? 
Get back to your healthy weight, and 
generally you get back to health. 
A book on careful living will tell you 
what it is to get there, and when Scott’s 
Emulsion of cod-liver oil is useful. Free. 
Scott & Bowxe, Chemists, 132 South 5th Avenue, New York. 
Your druggist keeps Scott’s Emulsion of cod-liver oil—all druggists 
everywhere do. $1. 
