Published October 22, 2007 by
I'd like to visit Santa Claus and play with all the toys
I'm sure I'd find just heaps of things to make a lot of noise.
I'd like to play with all the dolls and games, and Teddy bears,
And dolly carriages, and beds, and little rocking chairs.
But since he lives too far away for me to go, I fear,
I'm thankful, that at least he comes to visit me, each year.
Jellied Cabbage Salad
This appeared in the Farm and Ranch Review just before Christmas, 1909.
Soften half a package (one ounce) of gelatin in half a cup of cold water and dissolve in a cup and a half of boiling water; let cool a little, then add three cups of chopped cabbage, two green peppers, chopped fine, a teaspoonful of salt, half a cup of sugar, one-fourth of a cup of lemon juice and half a cup of vinegar. Mix together thoroughly and turn into a quart brick mould or a bread pan. When cold and firm cut into cubes about two inches in diameter. Set on lettuce leaves.
Christmas Fruit Cake
Also from the Farm and Ranch Review, this appeared in December of 1911.
Two cups butter, two cups brown sugar, one cup molasses, five eggs, one cup milk, four and one half cups flour, two cups chopped raisins, two cups currants, one cup dates, one cup chopped figs, one cup dried apples, one teaspoon cinnamon, one teaspoon nutmeg, half teaspoon cloves, one teaspoon salt, a pound of lemon, orange and citron combined in any proportion to suit the taste, one cup walnuts, one cup almonds, one teaspoon soda, two teaspoons cream of tartar.
Chop up dried apples and stew them in the molasses until they are clear and tender, adding water if necessary to keep from scorching. Chop fruits, peels and nuts, combine, and sprinkle generously with flour. Sift the spices, soda and cream of tartar with the flour. Cream the butter, add sugar, gradually; break the eggs in and beat thoroughly, and add the milk, then the molasses and apples, which have been allowed to cool; next the flour gradually. When nearly all the flour is in add a cup full of fruits, etc., alternately with a little flour until all is used up. Line cake tins with buttered paper, fill two-thirds full and bake in a moderate oven, until done when tested with a broom corn.