The morning times., 1895-12-22
NOVELTIES FOR THE TABLE
Illuminated Ices Will Adorn
Christmas Dinners.
FROM sOUf TO fnB COFFEE
Some Dishes That Custom De-
creesslIall Be Served on
SJhat Day.
FROM sOUf TO fnB COFFEE

4Hc SuIi5tBdS ulHRef bpecLbity suppHeu
this year by COMMISSIONERS comes in the
form OF Illuminated ices. Electricity and
tiny crystal lamps are employed when a
caterer arranges the holida feast. but any
hostess can contrive to serve illuminated
ices at her Christmas dinner by 1sing bed
room tapers.
For a large form. to be brought on In
ceremony by toe waitress when all the
dining room lights are turned very low,
a big block OF ice must be the foundation.
This should he hoIlowed out, turned down
like bell, and beneath it set, the instant
before dessert is brought on, couple
of inch long tapers set afloating in a small
tea cup. The best effect in arranging the
ices is secured by cutting the foundation
block in the form OF pyramid, with Jet
ting points here aild there along the sur
face. If the pyramid is very large some
three or four tapers will be needed for
illumination inside, while without, on all
the points, of the icy mound, must be set
frozen Figures in ice cream, OF whatever
seems appropriate or convenient to serve
at Christmas dinner. The top OF the
pyramid should, OF course, be surn,ounted
by large ice cream statue OF Saint Nicholas.
A BLAZING B0AR'S HEAD.
The confectioners Show molds in which
they VIII make q whole series OF Christmas
waits, from. sweet cream, each wait in a
quaint costume and every one with a little
socket in the top OF his head in which the
smallest of coored candles will be placed
at the moment of serving. Another capital
nlodfi for. a Christmas dessert piece is a
half life-size boar's head, done in frozen
vanilla cream. Tue eyes are colored glass
with tapers lit in behind them. a big apple
OF straw berry ice is SET in the jaws.
wreath of holly ycircies the neck. and a riyu-
let OF brandy, poured in a second broader
dish set under, the one holding the boar's
head. burns brightly as the platter is CT irried
once around the table before serving.
INEXPENSIVE CONFECTIONERY.
Ices arc, however, sometimes expensive,
sometimes not available, and if the house
keeper is m somettinS OF a quaHdary as how
best to supply her table with a simple
novelty on Christmas Day. let her try
peach poddng. Tbis will require one car
or jar OF preserved peaches, six eggs,
three cups OF milk, half cup OF powdered
sugar, two tabiespoonfuls OF corn starch.
and one tablespoonful or bntter. Scald the
milk. stir in the corn starch, wet with cold
milk and cook, stilf stirring, until 1t be-
gins to thicken. Take from the fire aud
beat in the melted butter, then the yolks
of three eggs and the whipped whites of
two. Lastly add the sugar and wbisk the
whole up t6St light cream. Drain all
syrup from the peaches, lay them in a
Duht uisDr tUt uuAtuTt SET
in the oven ter, minutes, then spread with
meringue of the four remaining whites
and a lfttlc'.suEar. Lett this tinge TO n
light brown ibtse oven and serve the pud-
ding hot, with peach Juice for u sauce. or
cold with cream. ..-.. ..-
A DELICATE SALAD.
After a heavy Christmas dinner n meat
salad Is best replaced by one OF tomatoes
and celery that is neither difficult nor ex-
pensive. OneT can OF tomatoes shonid be
stewcd with u pinch OF salt for few mo- i
ments, then sttained and the red juice
thickened with a little jelItine. n table
spoonful is sufficient The tomatoes can be
put in mould to form. or merely left TO
cool and solidirs .in a salad bowl. head
and celery a iiferaf supply of either rich
mayonns,lse Of cteain salad dressing. and
serve with small saited crackers. |
PERFUMEDLIQUOR-
Fruit is the awkwardest of courses to |
serve unless taken in the right way. In |
place of passing an unstable tower |
Of oranges, etc. from umid guest to |
guest, whofears TO bring down the whole |
structure by taking one piece, single |
fruit as grapes for example can be pre- |
pared after msot tempting and com |
Portable fashion. Heap finger glasses or |
deep oid-fashioned desert saucers. with
ice pounded as fine as snow, pick off |
some fifteen or twenty grapes for each |
saucer, imbed them, n few moments be-
fore serving. in the ice and set saucer |
1T every individuals plate
If the family demand their chief meat |
course shall be turkey, the hOu keeper can |
Dnly gracefully acquiesce, but the tur- |
key for variety's sake is Us well saved /
,ver for New Years day and stuffed vpni. |
son makes a wonderfully savory dish. |
A large fat haunch of this meat should be |
stuffed with rich comp pound of rice, sage, |
'pices. &c. Itmnst then be basted as itroasts.
When cut the round slices will prove as
ender as turkey and rich with streaks |
)f the spicy dressing When nuts arrive
niquante flavor may be given the coffee
,n this holiday occasion by passing a
small bottle of the sweet creme d'yuette
cordial to the guests, with instructions
% try a half teaspoonful in their cups.
Liquid violets could not lend a more
'airy-like flavor to the cafe noir while
o toast the day and its sentiments let
he hostess mix the simplest OF punches
light at the table, calling it champagne
up. She will need only to empty one
Iuart bottle OF champagne in a bowl
With two of seltzer, a glass of sherry a
trip or two OF cucumber peel, a few drops |
If green mint bowl of crushed ice and
eacup of sugar. This is mild enough for
he very young folks. but of sufficient flavor
or older paIates and cheerful enough in
which to drink old father Christmas down |
With a rousing good will. a.fs-
FANNY ENDERs.