1526 
Vht  RURAL  NEW-YORKER 
December  15,  1923 
WOMAN  AND  HOME 
From  Day  to  Day 
Christmas  Garlands 
When  Gregory  sent  St.  Augustine 
To  'Saxon  England  long  ago, 
He  bade  him  -take  the  ivy  green, 
The  holly  with  its  emerald  sheen, 
And  sprays  of  Druid  mistletoe 
From  ancient  rites,  and  thus  make  gay 
Christ’s  altars  on  Ilis  natal  day. 
These  gleaming  garlands  still  we  twine 
That  link  us  with  the  pagan  days — 
The  leaf,  the  berry,  and  the  vine 
That  mantled  many  a  marble  shrine — 
While  we  lift  paean,  prayer,  and  praise 
To  Him  who  once  drew  mortal  breath 
Upon  the  hills  of  Nazareth. 
— Clinton  Scollard,  in 
Munsey’s  Magazine. 
* 
Some  of  our  gloomy  friends  like  to  re¬ 
mind  us  that  many  of  our  Christmas 
customs  are  not  Christian  but  pagan  in 
their  origin  ;  that  the  date  is  not  accurate, 
and  that  the  feast  was  not  kept  until 
some  time  in  the  second  century.  No 
doubt  they  are  right,  but  we  have  never 
yet  met  anyone  who  considered  Mr.  Grad- 
grind  the  highest  ideal  among  Dickens’ 
characters,  and  this  would  be  a  sad  world 
if  material  facts  were  always  to  take  the 
place  of  intangible  ideals.  That  imma¬ 
terial  thing  we  call  the  Christmas  spirit 
provides  comfort,  cheer  and  love  for 
countless  thousands,  who  would  find  little 
of  joy  in  modern  historic  criticism.  Vain 
and  worldly  people  love  to  tell  us  of  the 
expense  and  display  involved  in  their 
Christmas  festivities,  but  where  one  silly 
woman  wears  herself  out  in  an  effort  to 
make  a  greater  show  than  her  neighbors, 
a  dozen  wiser  ones  spread  happiness  all 
around  them.  We  have  always  held  fast 
to  our  old  Christmas  customs,  and  once 
more  offer  a  Christmas  greeting  to  all 
the  Rural  family. 
Easily-made  Christmas  Candies 
No  part  of  the  Christmas  preparations 
afford  greater  delight  to  the  woman  who 
likes  to  cook  than  the  making  of  the 
candy.  A  few  very  simple  recipes  fol¬ 
low  : 
Penochie. — Two  cups  light  brown 
sugar,  one-half  cup  cream  or  creamy 
milk,  butter  size  of  an  egg,  one-half  cup 
chopped  nut  meats,  one  teaspoon  vanilla. 
Mix  all  ingredients  together  and  heat 
gradually.  When  it  reaches  the  boiling 
point,  boil  rapidly  until,  when  a  little 
is  dropped  into  cold  water,  it  forms  a  soft 
ball  between  the  fingers.  Remove  from 
the  fire,  beat  rapidly  and  add  the  chopped 
nuts  and  vanilla.  Beat  again.  When  it 
begins  to  harden,  spread  in  a  buttered 
drip  pan,  and  set  aside  to  cool.  When 
partly  set,  mark  off  into  squares  with  a 
knife  blade.  Serve  like  fudge. 
Plain  Fudge. — Two  cups  brown  sugar, 
two  cups  granulated  sugar,  two  cups 
milk,  one-half  cake  chocolate,  piece  of 
butter  size  of  an  English  walnut.  Pro¬ 
ceed  as  with  penochie.  Nuts  may  be 
added  or  omitted,  as  desired.  A  -tea¬ 
spoon  of  vanilla  may  be  used  if  preferred. 
Marshmallow  Fudge. — One-half  pound 
marshmallows,  three  cups  granulated  su¬ 
gar,  one  cup  milk,  three  squares  choc¬ 
olate,  butter  the  size  of  an  egg,  one-half 
teaspoon  vanilla.  Arrange  marshmal¬ 
lows  in  rows  in  a  bettered  drip  pan. 
Mix  all  other  ingredients,  except  va¬ 
nilla,  and  heat  gradually  until  it  comes 
to  a  boil.  Cook  steadily  until  a  soft  ball 
may  be  formed  between  the  fingers  when 
a  little  is  dropped  into  cold  water.  Beat 
rapidly  and  add  vanilla.  When  it  begins 
to  harden,  pour  over  the  marshmallows 
and  allow  to  harden  in  a  cool  place. 
Sea  Foam  Fudge. — One  cup  of  brown 
sugar,  one  cup  of  granulated  sugar,  one- 
half  cup  of  water,  white  of  one  egg,  one- 
half  cup  of  chopped  nut  meats,  one-half 
teaspoon  of  vanilla.  Mix  sugar,  brown 
sugar  and  water  in  a  saucepon.  Place 
on  the  cool  part  of  the  stove  to  dissolve. 
Leave  for  15  minutes,  stirring  occasion¬ 
ally.  Bring  to  a  boil  and  cook  until  a 
little  dropped  in  cold  wafer  forms  a  hard 
ball ;  that  is,  cook  considerably  more  than 
if  it  were  fudge.  Remove  at  once  from 
the  fire.  Have  ready  the  stiffly  beaten 
egg  white.  Beat  the  egg  rapidly  while 
pouring  the  syrup  over  it.  Continue 
beating  with  an  egg  beater  as  long  as 
possible,  then  add  vanilla  and  chopped 
nuts.  Beat  with  a  wooden  paddle  or 
spoon  until  it  begins  to  harden.  Spread 
in  a  long  buttered  pan.  When  partly 
cooled,  mark  off  in  squares.  Serve  as 
fudge. 
Fondant. — -'(As  fondant  forms  the 
basis  of  so  many  varieties  of  candies,  it 
is  almost  indispensable  to  the  housewife 
who  is  preparing  Christmas  confections. 
The  following  recipe  has  been  in  use  for 
many  years.  Because  of  its  simplicity  it 
has  become  the  favorite  of  many  domestic 
science  teachers  who  teach  cooking  to 
girls  of  seventh  and  eighth  grades.)  Two 
cups  of  granulated  sugar,  one-half  cup  of 
boiling  water,  one-fourth  teaspoon  of 
cream  of  tartar  or  one  teaspoon  of  lemon 
juice.  Measure  sugar,  boiling  water  and 
cream  of  tartar.  Place  in  a  smoothly 
glazed  saucepan  and  stir  constantly  un¬ 
til  the  sugar  is  dissolved,  then  cover  and 
let  boil  for  six  minutes.  Test,  by  drop¬ 
ping  a  little  in  a  bowl  of  clean,  cold  wa¬ 
ter.  When  tried  between  the  fingers,  if 
it  forms  a  soft  ball,  it  is  ready  to  take 
up.  Pour  on  a  buttered  platter  and  al¬ 
low  to  remain  until  it  will  bear  the  print 
of  the  finger.  Beat  hard  with  a  flat 
wooden  paddle  until  it  forms  a  creamy, 
white  paste.  It  is  now  ready  for  knead¬ 
ing.  If  a  glass  moulding  board  or  mar¬ 
ble  top  table  are  not  available,  the  whole 
may  be  placed  on  a  very  large  platter 
which  has  been  dusted  with  confectioners’ 
sugar.  Cover  hands  liberally  with  same, 
and  knead  thoroughly,  gradually  working 
in  sufficient  confectioners’  sugar  to  form 
a  smooth  loaf.  Kneading  should  be  con¬ 
tinued,  however,  for  five  minutes.  Put  in 
an  earthenware  bowl,  and  cover  with 
cheesecloth.  Set  in  a  cool  place  for  24 
The  Rural  Patterns 
In  ordering  always  give  number  of  pattern 
and  size  desired,  sending  price  with  order 
2014 
2019.  Misses’  one- 
piece  slip-on  dress 
with  bateau  neck¬ 
line  and  short  ki¬ 
mono  sleeves  with 
or  without  exten¬ 
sions.  Sizes  16  to 
20  years.  Size  18 
years  requires  314 
yards  36  to  40-in. 
material.  20  cents. 
2014.  Tunic  biouse, 
slashed  and  gather¬ 
ed  at  sides,  with 
sleeves  in  two 
styles,  and  with 
bateau  neck-line  or 
convertible  collar; 
perforated  for  short¬ 
er  length.  For  la¬ 
dies  and  misses. 
Sizes  34  to  42-in. 
bust.  Size  38  re¬ 
quires  3%  yards 
40-in.,  or  2%  yards 
54-in.  material.  15 
cents. 
'2013.  Children’s  1942.  Ilovs’  Suit; 
slip-on  dress,  with  slip-on  blouse  with 
or  without  Peter  front  panel  forming 
Pan  collar,  and  pockets,  long  or 
with  long  or  short  short  sleeves,  and 
kimono  sleeves  with  straight  trousers, 
seams  on  shoulders.  Sizes  2,  3,  and  4 
Sizes  1,  2  and  4  years.  Size  3  years 
years.  Size  2  years  requires  2%  vards 
requires  1%  yards  27-in.  or  1%  yards 
36-in.  material.  15  54-in.  material.  15 
cents.  cents. 
Illustrated  Catalog  of  Patterns  and  Em¬ 
broidery  Transfers,  15  cents. 
hours.  Knead  again,  cut  in  sticks. 
These  may  be  used  plain,  or  may  be  col¬ 
ored  with  pure  vegetable  coloring,  as  pre¬ 
ferred. 
Chocolate  Creams. — Chocolate  creams 
may  be  made  by  forming  little  cones  from 
fondant,  and  dropping  them  into  a  mix¬ 
ture  composed  of  equal  quantities  >if  fon¬ 
dant  and  chocolate  dissolved  together. 
Place  on  oiled  paper  and  set  aside  for  24 
hours  to  harden. 
Chocolate  Peppermints  and  Winter- 
greens.— Flavor  a  small  quantity  of  fon¬ 
dant  with  a  few  drops,  either  of  essence 
of  peppermint  or  wintergreen.  Form  into 
small,  flat,  round  cakes,  and  treat  as 
chocolate  creams. 
Stuffed  Dates. — Seed  dates  and  fill  the 
cavities  with  fondant. 
Walnut  Creams. — Press  a  small  square 
of  fondant  between  two  English  walnut 
meats. 
Peanut  Brittle. — One  and  one-half 
cups  of  brown  sugar,  one  and  one-half 
cups  of  corn  syrup,  three  tablespoons  of 
melted  butter,  four  teaspoons  of  vinegar, 
one  quart  of  peanuts,  shelled.  Mix  all 
ingredients  together,  except  peanuts. 
Bring  to  a  boil  but  do  not  stir.  Cook 
until  brittle  when  tested  in  cold  water. 
Have  ready  two  buttered  drip  pans.  Scat¬ 
ter  over  them  the  peanuts,  which  have 
been  shelled  and  blanched.  Pour  the 
candy  mixture  over  them  and  allow  to 
harden. 
Chocolate  Caramels. — Two  cups  of  mo¬ 
lasses,  two  cups  of  sugar,  four  squares 
of  chocolate,  one  cup  of  milk.  Melt  choc¬ 
olate  in  a  glazed  skillet  over  a  slow  fire, 
then  add  sugar,  molasses  and  milk.  Heat 
Longest 
Wear! 
NEBRASKA”  all  rubber  over¬ 
shoe  is  built  for  solid  comfort 
and  long  hard  wear  around 
the  farm.  Specially  rein¬ 
forced  to  reduce  chafing  of 
the  buckles.  Observe  the 
“Stubgard”  heel  and  toe  and 
the  extension  sole  which 
protect  the  uppers  against 
snagging. 
IV arm  and  Dry ,  too 
The  “Nebraska”  is  wool 
fleece  lined  —  it’s  warm  and 
water-proof  in  cold  and  wet. 
Easy  to  put  on  and  take  off 
— comfortable  always! 
the  shoe  with  a 
the  tough  rubber 
Tire  Sole. 
If  your  dealer  hasn’t  the 
“ Nebraska ”  write  us  for 
circular  and  full  information. 
Sold  Everywhere 
Converse  Rubber  Shoe  Co. 
1 75  Purchase  St.,  Boston 
"Hew  York  City  -  Chicago 
that  cough 
before  it  begins 
take  ,  5 
SCOTTS 
EMULSION 
right  now  to  nourish  the 
system  and  to  build  up 
strength  and  resistance. 
Scott  &  Bowne,  Bloomfield,  N.  J.  23-55 
Fine  Quality 
GILLIES’ 
BROKEN 
FRESH  FROM 
WHOLESALE  ROASTER 
CPECIAL  introductory  offer!  A  nch,  highly 
vJ  appetizing  blend  of  the  finest  grades  specially 
priced  because  of  a  few  small  and  broken  beans  but 
every  bit  as  good  as  the  large  beans.  Delivered  free 
within  300  miles. 
Send  money  or  check  for  $1.00  with  order  or  PAY 
ON  DELIVERY  plus  post  office  10c  collection  charge. 
Money  back  promptly  if  not  satisfied. 
Send  for  free  circular  of  other  coffee  values. 
GILLIES  COFFEE  COMPANY, Dept.  F15 
Established  83  years.  235  Washington  St.,  N.Y. 
Beware  of  Imitations! 
Unless  you  see  the  “Bayer  Cross”  on 
package  or  on  tablets  you  are  not  get¬ 
ting  the  genuine  Bayer  Aspirin  proved 
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Colds 
Toothache 
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Headache 
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Rheumatism 
Pain,  Pain 
Accept  “Bayer  Tablets  of  Aspirin” 
only.  Each  unbroken  package  contains 
proven  directions.  Handy  boxes  of 
twelve  tablets  cost  few  cents.  Drug¬ 
gists  also  sell  bottles  of  24  and  100. 
Aspirin  is  the  trade  mark  of  Bayer 
Manufacture  of  Monoaceticacidester  of 
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