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“Woman’s Woi Christmas Haw Oysters. Turtle Soup. Baked Fish, French Sauce. Boiled Ham. abbage. Koast Turkey. Celery. Cranberry Sauce. Boiled Rice. Masked Potatoes. Baked Salsify. Stewed Tomatoes. Chicken Pie. Macaroni and Cheese. Chicken Salid. Pickles. Cold Slaw. Christmas Plum Pudding. Mince Pie. Gelatine and Sy.labub. Christmas Fruit cake. Almond Cake. Cocoanut Cake. Banana Cake. Fruits. . Nuts. Coffee. Raw Oysters.—Drain the oysters well, sprinkle with salt and pepper, and place the dish on ice, or in a vessel of cold water for half an hour before serving, adding bits of ice. Serve with horse-radish, Chid sauce, slices of lemon, or vinegar. Turtle Soup.— Boil the turtle very ten der, remove all bones, cut the meat into small pieces; season with a tablespoonful each of marjoram, sweet basil, thyme and parsley; pepper and salt to taste; one nut meg beaten fine; one dozen cloves, the same of allspice. Tie these in thin muslin, and remove it before sending the soup to table; stir a large tablesp >ontul of browned flour into a quarter of a pound of fresh butter; add this to the soup ; pour over five quarts of boiling water; reduce by boiling to three quarts; boil gentlv.A quarter of an hour before it is done, add the green fat; and to three quarts of soup, one-half pint of wine, a lemon sliced thin, the seeds re moved; add force-meat balls; aftersimmer ing five minutes, take out the lemon peel. This is for a small turtle ; if not fat, a slice of good ham may be added, and remove before serving. Baked fish.—Clean, rinse, and wipe dry a white fish, or any fish weighing three j or four pounds, rub the fish inside and out; with salt and .pepper, till with a stuffing I made like tnat for poultry, but drier; sew I it up and put in a hot pan, with some drip pings and a lump of butter, dredge with flour and lay over the fish a few thin slices of salt pork or bits of butter, and bake an hour and a half, basting occasionally. French Sauce.— Beat the yolks of two raw eggs; season them with salt, pepper, and two tablespoonfuls of vinegar. Scald it; stir well: add the grated peel of a lemon. Add slowly two tablespoonfuls of fresh olive oil, stiring constantly until well mix ed. Add the juice of the lemon, or vinegar to make a piquant sauce. Color green with spinach juice. Roast Turkey.—Truss the fowl by skewering the legs, they are never drawn into the body as in boiling. Remove the skewers before sending the turkey to the ta ble. After cleansing it well, wipe it dry, and without any or verylittle salt, let it' hang several days. When ready for the spit fill it with rich stuffing—the stuffing must ! never be crammed—allow room for swell ing; cutoff the neck bone, stuff the craw and tie the the skin securely. Close the slit in the abdomen with a tew stitches to prevent the stuffing from fallingout; break the breast bone without tearing the skin.. Dredge it well with flour, and snake off any loose particles. Place it eighteen inches from the fire, which should be brisk and solid. Begin to baste as soon as the fowl is hot, first with good sweet lard, and then with its drippi gs; baste frequently; when nearly done baste with a spoon lull of fresh butter; dredge well and smoothly with flour; place the roast nearer the fire until of a light brown color and clear gravy begins to drip. It should be immediately sent to the table upon a hot dish under a dish cover. Rice.— After thoroughly washing and rubbng the rice, put it in suited water enough t<> cover it twice over, in a custard kettle, or tin pail set in a kettle of boiling water; cover the whole closely for fifteen or twenty minutes, Until the grains of rice are lull and plump, but not “mushy;’ drain off all the water possible, and replace rice in the kettle, allowing it to cook for half an hour longer, when it is ready to serve. The grains should be full and soft, and each one retain its form perfectly. During the last half hour it should be oce.i sionlly stirred lightly with a fork, and it is improved by standing on the back of the stoves a few minutes before serving. Mashed Potatoes.—Pare and boil till done, drain, and mash until perfectly month; add cream, butter and salt; beat like cake with a large spoon, and the more they are beaten the nicer they become. Put in a dish, smooth, place a lump of butter in the center, sprinkle with pepper. Place in a hot oven twenty min utes. Salsify.—Scrape the roots well; slice them long or circular. Stew until tender, salt the water, draw them from the water. Return the salsify to the stew-pan and add sweet milk enough to cover it. To three tumblerfuls of the salsifv add a piece of butter as large as a hen’s egg. rub into it a teaspoonful of flour, season with salt and pepper; let this stew five minutes, covered; shake the pan well twice; 1 remove it from the fire and add vinegar to give a pleasant acid taste. Serve hot. in a : covered dish. This is called “ mock oyster.” I Tomatoes.—To a dozen large tomatoes, mince a good-sized onion (or less if prefer red), and if the flavor of onion is not liked, omit it altogether; a tablespoonful of brown sugar, a teaspoonful of pepper, salt to taste, a teacup ot bread crumbs, a large heaped tablespoonful of butter. Put in a covered stew-pan, and cook on hour; shake the pan well and frequently. Beat the yolks’ of two eggs and just before serving, stir them rapidly to the tomatoes; let them remain a minute, and serve in a small tureen, or covered dish. Tomatoes are best cooked a i long time. Chicken Pie.—Cut up two young chick ens, place in hot water enough to cover, (as it boils away add more so as to have enough for the tire and for gravy to serve with it).boil tender; line the sides of a four or six quart pan with a rich baking powder or soda-biscuit dough, put in part of the chicken, season with salt, pepper, and butter, lay in a few thin strips or squares of dough, add the remainder of chicken and season as before; some add five or six fresh eggs, or a few new potatoes in their season; season liquor in which the chickens were boiled, with butter, salt and pepper. Add apartof it to the pie, cover with crust, with a hole in center the size of a tea cup. Keep adding the chicken, liquor as needed, since the fault of most chicken pies is that they are to dry. There can ccareely be too much gravy. Bake one hour in a moder ate oven. Macaroni and Cheese.—Take about three ounces macaroni and boil till tender in a stew-pan with a little water; take a pudding dish or pan, warm a little butter in it, and put in a layer of macaroni, then a j layer of cheese grated or cutin small bits, and sprinkle over with salt, pepper, and small pieces of butter, then add another layer of macaroni, and so on finishing off with cheese; pour on rich milk or cream enough t<> just come to the top of the in gredients, and bake from one-half to three quarters of an hour. Chick kn Salad—For a pound of chick en, after it is minced, u-e six eggs, boil them hard, separate the yolks and whites, mash the yolks to a smooth piste; add half a tumbler of olive oil (or rather more melted butter), half tumbler of vinegar (celery vine gar is best), two even tublespoonluls of dry mustard flour, a tablespoonful of loal sug each of pepper and salt; wet the mustard to a paste; stir all these together. Mince a third as much white lettuce, cabbage or ce ery as meat; mix well with the meat; add the sauce just before serving. Garnish with sprigs of green parsley and the whites of eggs cut inti rings. Salad is very pret tyserved within potato or rice walls urn i mented tastily. Cold Slaw,—Cut a head of hard white cabbage into Very fine shavings. For a quart of the cabbage take the yolks of ' three eggs, beat them well; stir into u - tumbler and a half of vinegar two teaspoon-1 - fulsof loaf sugar; a tablespoonful of olive oil. , one of thick, sweet cream, or a piece of butter as large as a walnut, a heaped tea spoonful ot mustard, salt and pepper to taste, mix with the egg, and put this sauce into a stew-pan; when hot add the cabbage, stew until thoroughly hot. which will only require five minutes. Toss it from the bottom: Take it up and set where it will become perfectly cold, on ice is best. The quantity of vinegar will depend upon its strength. Christmas Plum Pudding.—One lb raisins, one lb currants, f lb citron, six eggs, J nutmeg, one teaspoon iul ginger, one gill of wine, one small loaf bread, three oz sug ar. Tie loosely in a pudding bag and boil three or four hours. To be eaten with sauce. Pudding Sauce. —Four oz of butter, six I of sugar, one nutmeg, two eggs, beaten seperalely, flavor with any extract prefer red. Mince Pie.—To prepare the meat: j i Chop fine two pounds ot lean, tender beef, j I cold, boiled or baked, remove all skin and gristle. (The tongue and heart of a very I j young beef, makes the best mince-meat).' i Mince fine half a bound of suet, one pound I of raisins seeded; one pound of dried cur ; rants, washed and picked, half a pound ol I citron, sliced thin; the same of candied ! orange or lemon peel, one pound ol | brown sugar, juice of six lemons, the rinds j grated, two nutmegs beaten, one ounce ot salt, one of ground ginger, the same ot coriander seed, pounded and sifted, half an ■ ounce of allspice and cloves each. Mix the meat, fruits, and spices, well. Pour I up >n the sugar, a pint of wine and half a ' ■ pint of brandy; add the fruits to the meat; I i pour over the wine and brandy. i Pour over this a small quantity of the I best syrup. Add to a pint of the mixture j ; a pint of tart apples, chopped, a wine glass of rose water. Fill the crust halt lull; lay over bits of butter; put in ; more meat to fill the plate; cover with ; puff paste; cut a slit in the middle and bake. ; Serve the gelatine with syllabub. Christmas Fruit Cake.—One lb of butter, one of sugar, one of figs, one of citron four lbs currants, one of raisins, one cup molasses. one cup brandy or wine, one large spoon of cloves, cinamon, mace, and three nutmegs, eight eggs. This cake im proves by keeping, and is very rich and ' delicious. If preferred, the brandy can be omitted. Almond Cake—One pound of sugar, I three-quarters of a pound ot butter, three quarters of a pound of flour, ten eggs. J Mix as pound cake; then add half a pound of al mo ds, beaten fine (blanched)one tablespoonful of rosewater. Cocoanut Cake.—To the well beaten yolkes of six eggs, add two cups powdered white sugar, three-fourths cups butter, one ol sweet milk, three and a half of flour, one level teaspoon soda and two of cream tar- i tar, whites of four eggs well beaten, bake in jelly-cake pans. For icing, grate one i cocoanut, beat whites of two eggs, and add one teacup powdered sugar; mix thor oughly with the grated cocoanut, and I spread evenly on the layers of cake when ! thev ale cold. j Banana Cake.— Bake as manv layer ■ cakes as desired, cut bananas in thin slices, j ' prepare cream by whipping, sweetening, I and flavoring. Put layers of bananas be- j ; tween the sheet oi cake, and pour the cream j over each layer. Coffee.—Do not grind your coffee too 1 tine. If you do, it will never look clear. ! Allow a heaping tablespoouiul to each per- j son, Put into a pure, sweet coffee pot, and . I break into it the white and yelk of an egg. i ' Mix thorougely with a spoon, and add as j much cold water is you wish cotte. After I it reaches boiling point, allow it to contin ue boiling ibr some ten minutes; then pour in a tabiospoonful ot cold water. This sends the grounds to the bottom, and the i coffee will pour out clear as wine. The yelk ot the egg gives the coffee a very rich flavor. Coflue, if made with hot water, ■ should be the very last thing prepared before a meal; but if }ou use this recipe, let it be the first, as it takes the cold water quite a while to boil. Keep the flower barrel raised a few inches from the floor, so that the air may circulate underneath and prevent dampness. Keep the barrel Covered, if barrels are not used, get a nice, clean box with a cover and empty the flour from the sack as soon as opened. Flour absorbs as quickly as milk and butter. Coffee-grounds make a good filling for a pin-cushion. Put them in a bag and bang behind the stove till dry. They do not . rust needles. INTERESTING INFORMATION. Nothing is ever so entirely satisfactory in matters of vital interest as testimony authenticated by signature. Especially is this true when this indorse ment comes from men and women of stand ing and character. Observe how this gratifying basis of be lief is provided for Compound Oxygen. In the first place here is evidence that would lead one to infer that Compound Oxygen re-vitalizes the nervous system —exhausted by severe mental effort. The heads of our educational establish ments ought to know whereof they speak in this connection. Observe then what some of our well known men of learning have to say: Columbia, S. C., March 13, 1888. I am satisfied that the Compound Oxy gen is an excellent remedy. Dr. A. O. Darby, President of Columbia Female College. Fort Worth, Texas. I regard your treatment by Inhalation as a wonderful discovery ot science, and a blessing to suffering humanity. Rev. A. A. Johnson, President of Wesleyan College. Athens. Tenn. I fully indorse the Compound Oxygen treatment. Rev. J. F. Spence, President of Grant Memorial College. Rev. J. F. Spence adds to the above, July 23, 1888: | “I trust your business will continue to I prosper until the afflicted ones of the en ; tire nation shall inhale your wonderful preparation and be re-vitalized. Rev. Dr. Payne, President of the Ohio Wesleyan University, also indorses Com pound Oxygen heartily. In the second place observe what the ; overworked guardians of our moral welfare, tne ministers, have to say in this connec tion. Men who have to bear, not alone their own burdens, but who are usually com pelled to shoulder the cares of their respec tive congregations. Their mental and physical exhaustion is ; usually excessive. Rochester, N. Y., January 11, 1884. I began the use of Compound Oxygen and have much reason to be grateful for it. Rev. Chas. W. Cushing. Oswego, N. Y., October 20. 1886. Compound Oxygen has greatly benefit ted me. Under God it has given me new life. Rev. John C. Breaker. Flemington, N. Y., October 31, 1885. I regard Compound Oxygen as nature’s j strong right hand for repairing bodily waste and damage. Rev. J. C. Sunderlin. Sumter, S. C., March 23, 1888. I am thoroughly convinced that the | Compound Oxygen is an excellent remedy ' in nervous and pulmonary troubles from j use in my own family. My wife had been | suffering from severe neuralgia for weeks, and was relieved from the beginning by the Oxygen. Rev. J. S. Beasley. j Lastly: We may say that Compound Oxygen is not only indorsed by the Doc | tors of Divinity, but also by the Doctors of Medicine. Testimony from this source j seems almost like treading on the toes of the profession, for you seldom find an M.D. willing to indorse an independent line of treatment. However we have the privilege of refer ing to G. W. Bartlett, M. D , Brooklyn, N. Y.; John L. Girardeau M. D., Colum bia, 8. C; J. Edward Brigs. M. D , 126 W. E eventh street. N. Y.; W. H. Harris, M. D., Sparta, Ga.; Preston L. Lake. M.D., Maquoketa, Iowa; D. Mead, M. D., Wood stock, N. J.; R C. .--medley, M. D., West chester, Pa., and many others. For further information regarding Com pound Oxygen send for our Brochure of ! 200 pages, containing the history of this treatment as administered to patients suf fering from Consumption, Asthma, Bron i ehitis, Dyspepsia, Catarrh, Hay Fever, Headache, Debility, Rheumatism, Neural gia, all chronic and nervous disorders; it will be sent free of charge to any one ad dressing Drs. Starkey <& Palen, 1529 Arch street, Philadelphia, Pa., or 331 Montgom ery street, Ban Francisco, Cal., or 58 Church street, Toronto, Canada.