ost delicious, and it will keep until
used. Grandma Perkins's grandad was a Hiram Teesdale, of Gloucester,
England, and this recipe is over 400 years old. The original recipe
was named Christmas Mynce Pye, and on the holidays, a great pye of
Gloucester mynce, made by good dame Teesdale, was always sent as a
tithe from the county to the good Queene Elizabeth, and in this
way royal favor was conferred on this family by the queen, who was
delighted with the wonderful concoction.

Black walnuts and hazel nuts were used in the original recipe, but as
these nuts are quite expensive, the peanuts will do just as well.

CHRISTMAS GOODIES

In the days of long ago, before the day of heated apartments and
water-heated homes, the housewife used the cellar as the cold-storage
room. To-day this is impossible. For the householder who has an
outside enclosed laundry or summer kitchen, the problem of keeping the
holiday delicacies is quite an easy one. But to those of us who dwell
in flats and apartments, some other way must be arranged.

Here are two new ideas that are worth trying: First, a window box
on the shady side of the house. This box must be lined with asbestos
paper on the inside, and then covered with the same paper and an
additional covering of oil cloth upon the outside.

By covering the box in this way, the housewife is assured of a smaller
storage space of an even temperature. Neither the extreme cold nor
heat will affect this box. A thick layer of newspapers may be used
as a lining, between the inside covering of the asbestos and the oil
cloth covering upon the outside of the box.

Mincemeat must be stored in a cool, dry place to blend and ripen,
without the danger of freezing. This is also an ideal time for the
mother to plan to have the family help her and at the same time knit
the home ties very closely together. The home where the family joins
in the evening to make the seasonable delicacies is a very happy one.
Let the children have some of their friends in to help them with the
preparations.

CHICKEN CUSTARD

Place one pint of chicken stock in a mixing bowl and add

One small onion, grated,
One and one-half teaspoons of salt,
One-half teaspoon of paprika,
Four eggs.

Beat until thoroughly mixed and then fill into well-buttered glass
custard cups and set the cups in a baking pan and fill the pan half
full of warm water. Place in a slow oven to bake until firm. Remove
from the oven and let