FOR YOUR IN-BETWEEN HOLIDAY PARTIES (See Recipes Below) Household News Expected, and unexpected situa tions too, arise during the holiday seasons. People drop in just to wish you a "Merry Christmas.” Others are invited for some specified time. The night before Christmas you may want to have a "trimming the Christmas tree” party. Or, your daughter may ask a few of her ch 'ms in for a small party. Whether you expect to be on the entertainment committee for a fam ily reunion, or Just a hostess for a casual holiday gathering, it's a good idea to put on your thinking cap and plan some easy-to-prepare mass refreshments. Sandwich makings that the guests can put together themselves are al ways a good choice for quick-party menus. Fruit refrigerator cakes are the perfect solution for chief cooks who want to play the role of leisurely hostess without last minute culi nary responsibili ties. They are practical, too from the stand point of using left over fruits that might be cluttering up the refrigerator. These delica cies always have a glamorous “par ty" look and appeal to every sweet tooth; but, best of all, they can be made in jig time in the morning, leaving the afternoons and early evenings free for "fun.” Peach Refrigerator Cake. (Serves 8) 1% cups (1 can) sweetened con densed milk Vi cup lemon juice 1 cup canned sliced peaches (well drained) 2 egg whites (stiffly beaten) 24 chocolate wafers Blend sweetened condensed milk and lemon juice thoroughly. Stir until mixture thickens. Add sliced peaches, which have been well drained. Beat egg whites until stiff and fold into mixture. Line narrow oblong pan with wax paper. Cover with fruit mixture. Add layer of wafers, alternating with the fruit mixture, finishing with a layer of wafers. Chill in refrigerator 6 hours, or longer. To serve, turn out on small platter and carefully remove wax paper. Cut in slices, and serve plaiA or with whipped cream. Refrigerator Fruit Cake. 2% cups graham cracker crumbs (rolled fine) W pound marshmallows (cut fine) 1V4 cups dates (cut fine) M cup nut meats (broken) cup thin cream cup Maraschino cherries (cut fine) Combine ingredients in order list ed. Mix well. Press firmly into a tube pan lined with heavy wax pa per, buttered. Chill thoroughly in refrigerator over night, or longer. Slice and serve with whipped cream. Gingerbread Waffles. (Serves 6) 1 cup molasses % cup butter 1 teaspoon soda % cup sour milk 1 egg (beaten) 2 cups cake flour 2 teasp. ginger % teaspoon salt Heat molasses and butter to boiling point. Remove from fire and beat in the soda. Add sour milk, beaten egg, and the flour which has been sifted with the ginger and salt. Mix well. Bake in hot waflle iron. Serve with whipped cream and a dash of nutmeg. Refrigerator Fruit Pudding. (Serves 8 to 10) Mi pound prunes 1-inch stick cinnamon 6 whole cloves Vi cup seeded raisins Vi cup brown sugar 1 pkg. lemon flavored gelatin *4 cup orange juice 2 tablespoons lemon juice Vi cup dried figs (cut fine) Vi cup citron (cut fine) Vi cup almonds (cut fine) Soak prunes in sufficient water to cover, until soft. Add cinnamon and cloves and simmer until prunes are tender. Drain, and when cool, stone and chop prunes. Add 1 cup of the prune juice to raisins and brown sugar and heat to boiling point. Dis solve gelatin in hot mixture and blend in orange and lemon juices. Chill until almost thickened, then add chopped prunes and all remain ing ingredients. Pour into one large mold or individual molds and chill overnight. Plum Pudding. (Serves 6) Vi cup milk 3 Vi cups soft bread crumbs Vi pound suet (ground) Vi cup sugar 2 eggs (separated) Vi cup seedless raisins Vi cup currants Vi pound figs (cut fine) Vi cupN citron (sliced thin) Vi teaspoon nutmeg Vi teaspoon cinnamon y« teaspoon cloves Vi teaspoon mace Vi teaspoon salt V* cup apple cider Scald milk and pour over bread crumbs. Cool. Cream ground suet in warm bowl. Add sugar, cream together thoroughly, and add well beaten egg yolks. Combine these two mixtures. Add cut fruits to gether with spices and salt. Add cider. Lastly, fold in stiffly beaten egg whites. Pour into well-greased pudding mold. Cover tightly and steam for 6 hours. Serve with hard sauce. Left-Over Cake Dessert. (Serves 8) Vi cup butter 1 Vb cups sugar 3 eggs Vi cup maraschi no cherries (cut fine) Vi cup nut meats (broken) Vi cup crushed (drained) pine apple. l tablespoon lemon juice Left-over sponge or angel food cake (sliced) Cream butter, add sugar slowly and beat well. Add beaten egg yolks and blend thoroughly; then add cherries, nut meats, crushed pine apple and lemon juice. Fold in stiff ly beaten egg whites. Line a shallow pan with thinly sliced left-over cake and top with a layer of the filling; repeat until all filling is used, ending with a layer of cake. Chill overnight. To serve, cut in slices and top with whipped | cream. Graham Cracker Dessert. (Serves 6) 3 tablespoons butter H cup sugar 2 eggs Mi cup milk 1V4 cups graham cracker crumbs (rolled fine) 2 teaspoons baking powder Mi teaspoon salt 1 teaspoon vanilla extract Cream butter and add sugar grad ually, while beating constantly. Sep arate eggs and add egg yolks which have been well-beaten. Combine graham cracker crumbs with the baking powder and salt. Add this mixture alternately with the milk to the butter and sugar mixture. Add vanilla extract. Beat egg whites and fold in carefully. Bake in two well-greased layer-cake pans in a moderately hot oven (375 degrees) for approximately 25 minutes. Serve as a dessert, putting the two layers together and topping with whipped cream. Better Baking. Quality in food is what Ameri cans look for today. Not only must the ingredients be good, but they must be combined in the best way possible for perfect re sults. Formerly, just the thought of baking pies, cakes or breads would frighten the inexperienced cook. Today, the most timid be ginner has little difficulty in fol lowing recipe directions. Miss Howe's cookbook "Better Baking” contains such recipes, simple and easy to understand, and easy to follow; and the re sults will do the young cook proud. You may secure your copy of her cookbook by writing to "Bet ter Baking,” in care of Eleanor Howe, 919 North Michigan Ave nue. Chicago. Illinois, and enclos ing 10 cents in coin. • {Released by Western Newspaper Union * Making the ‘Coin of the Realm’ At Rate of $16,799,283 Per Day $16,799,283 in new paper money every day! And that’s some spondulicks! Most of this is made, into dollar bills, as these are in greatest demand, and the life of the dollar bill is only about nine months. After that it is a fiscal wreck, so it is recalled to the treas ury department and carefully destroyed. Some of the principal stages in the manufacture of Uncle Sam's paper money are shown here. No coins are minted in Washington. PROOF READER . . . Mrs. Isabel Gaither, employee of the Bureau of Engraving and Printing (shown at left), reads sheets of new money seeking possible de fects. Millions of dollars in new money pass through her hands every year—but still she remains unspoiled. (Below): A view of the treas ury building’s south end with a statue of Alexander Hamilton, first secretary of the treasury, at the foot of the steps. The site was chosen by President Andrew Jackson. Left: Leland How ard, acting director of the mint, showing model of Roosevelt medal to visitors. Med als struck of earlier Presidents are shown in the background. Engraved plates must be ivashed by hand, as above. The girl is put ting the special paper on the press. There is ativays a targe reserve on hand in the fin ished money vaults — ap proximately $100,000,000. Favorite apparatus in the treasury department which puts checks in en velopes for mailing to recipients at the rate of 1,600,000 a month. I his machine makes money last longer by giving it "body," ami ilic vtittp crinkly music tee like to hear. WHO’S NEWS THIS WEEK By LEMUEL F. PARTON (Consolidated Features—WNU Service.) NEW YORK.—For many years. Ernest G. Draper has been speaking up for the small business man whenever he had a chance. n , This now be °ut to Channel comes his of. Small Business flcial assign In Defense Work ment as the Federal Re serve board, of which he is a gov ernor, designates him as the board’s representative in its invitation to small business to get in happily on the defense effort. He will work with the officers of reserve banks in their co-operation with local banks in loosening credit and giving small concerns a crack at government contracts. The idea seems to be to channel small banking as well as small manufacturing into the de- | fense mobilization of money and productivity. Mr. Draper, New York head of a food packing and marketing business which isn’t so small, has earnestly extolled what he calls “business statesmanship.’’ He writes for trade journals and expounds for business forums his idea of a wide diffusion of oppor tunity among small business men, and the peril of unre strained monopoly and whole hog taxation. From 1935 to 1938, he was assistant secretary of commerce, becoming a gover nor of the Federal Reserve board in March of the latter year. In 1930, he was the representative of industry on the National La bor board. In June of last year he advocated, before a senate sub-committee, a proposal to liberalize federal banking ma chinery in the interest of the small manufacturer and mer chant. Owning a yacht and belonging to several swank yachting clubs might seem to exclude Mr. Draper from the small business league, but it has been no bar sinister. Amherst gave him a degree in 1906 and later on an honorary master’s degree. This writer was talking to the owner of a small tool plant in New Jersey the other day, and found him quite angry about the defense program. He said the New Deal had rigged everything for the big boys, with nothing for the little ones, and that it will be worse now that the election is over and small-busi ness votes aren’t immediately need ed. Mr. Draper’s new activities may reassure him. THERE is pace and precision in Rachel Crothers' polished dramas of life and manners. Simi larly everything clicks in her Amer .. , , _ .. . ican Theater Needy of Britain wing, which Is Taken Under she started Thespians’Wing laatu January with six wom en, and which now has more than 3,000 persons knitting, sewing, gath ering funds, garments, food, blan kets, even ambulances and can teens, and keeping them moving to England in mounting quantity. About 1,000 o' Mrs. Crothers’ asso ciates are New York women, in and out of the theater. But the organi zation and momentum are distinctly of the theater, and a score for the world of make-believe in facing the grim urgency of harsh reality. Mrs. Crothers has staged an average of one play a year ever since the Broadway presentation of “The Three of Us.” in 1906. At her home In Bloomington, 111., she was an impresario of paper dolls at the age of four and staged her first play—in the back parlor of her home 50 years ago, when she was 12. It was a five act play, called “Every Cloud Has a Silver Lining.” She was the outstanding dramatist of her Sunday school class, but, be cause of the deacons, her plays were discreetly offered as sketches. Her parents, of Scotch, Irish, Hugenot antecedents, were both doctors. After her graduation from the state normal university of Illinois, she worked first in amateur and then professional theatricals, writing, acting and producing and then stormed Broadway with no impres sive resources other than the manu script of “The Three of Us.” The Sunday school playwright from Bloomington hit a bright note of big town sophistication right from the start, clear on down to “Susan and God" of two years ago. She is slender, brisk and alert at 62, a bit prim, but in and of the I big town, a distinguished lady of the theater and supremely effective in all that she does. During the World war, she organized and managed as president the Stage Women’s War Relief organization, with similar ! succers in its humane objective. In the slump of 1932, she and John Golden, tr.e theatrical producer, or ganized the highly efficient stage re s lief fund. SJie supplies at least one courageous answer to defeatism and j futility. All aiound one hear* of the j gallant efforts of the stage women. JTERNIW _ r