Evening star., 1896-12-19
THE CHRISTMAS DINNER.
An Experts Directions as to Prepar-
ing Dishes for 1t.


ing Dishes for 1t.
From Harper's Bazaar
The chief characteristics of Christmas
dinner table should be brightness and glow
ing color On this account table decora-
tions in which red and green are skilIfullS
combined very effective for Yuletide
dinner.
The cloth may be of white satin damask
The centerpiece is a round of white satin
embroidered in design of holly leaves and
berries. On this centerpiece rests a huge
bowl of holly with it's glossy green leaves
and scarlet berries. From beneath this
bowl stretch streamers of broad red satin
ribbon to the four corners of the table. AT
each corner the ribbon ends in large bow
In which is fastened bunch of holly The
candle shades are of deep red, and cast a
warm glow upon the white cloth. Bouton-
nieres for the gentlemen are sprigs of holly
while deep red Jacqueminot roses form the
ladies' corsage bouquets. White and green
or Wh1te and gold china is pretty upon 1;
table thus laid although any dishes NAV be
used that will not contrast unfavorably
with the red and green decorations
A menu for Christmas dinner may be
Caviare Toast
Little Neck Clans
Cream-of-Beet Soup
Smells, Butter Sauce
Fried Potatoes.
Sweetbread Pates
Roast Turkey stuffed with Oysters
Cranberry Jelly
Sweet Potato Croquettes.
Roman Punch.
Broled Quail.
Lettuce.
Crackers. Cheese. Olives. Salted Almonds.
Mince Pie
Biscuit Tortoni.
Fruit.
Coffee.
Creme de Menthe.
While the manner of preparing many of
the dishes mentioned in this menu may be
familiar to the average houSekeeper, the
receipts for making some of them may be
unfamiliar. Moreover. it is convenient to
have all the receipts for the different vi
ands TO be served at dinner party at
tached to the menu, as the cook or house
keeper has then everything directly under
her eye, and need not take the time to look
up the necessary directions in various cook
books. Therefore. there will be found be-
low receipts for all the dishes mentioned in
our Christmas menu, with the exception of
the ices, which are furnished by caterer.
Caviare Toast.-Spread strips of buttered
toast with the contents of a can of caviare
made into q paste by mixing it with three
teaspoonfuls of melted butter. little salt
and dash of cayenne pepper. Squeeze a
few drops OF lemon juice on each piece, and
serve.
Cream-of-Beet Soup.-One quart of beets
one quart of milk, one tablespoonful of but
ter, two tablespoonfuis of flour. Scrape
the skin from the beets and put them on
to boil in pint of water. Cook until ten
der, when the water in which they were
boiled should be of a deep crimson hue
Chop the beets and press them through a
vegetable press, then add them to the
water Cook together in a saucepan the
butter and flour, and when they bubble
stir slowly on them the scalding milk Stir
over the fire until the mixture thickens
then add the beet puree. Season with salt
and white pepper. If properly prepared,
this Sup will be rose-pink In color and
very pretty.
Fried Smelts.-Dry the smelts between
the folds of soft linen towel, dip them in
egg and cracker crumbs, and leave them in
a cold place for several hours. Fry in deep
fat.
Butter Sauce.-Stir and beat six table
spoonfuls of butter with a fork until like
very thick cream Beat into this two table
spoonfuls of finely minced parsley. When
the sauce Is pale green add a teaspoonful
of lemonjuice. teaspoonful of onion juice,
salt and paprika to taste. Whip all to-
gether for five minutes before turning into
a small cut-giass or china bowl. Pass with
the fish.
Sweetbread Pates.-In making the pastry
for the dinner. enough should be prepared
to serve as crust for the pates and for the
rnince pie. Chop three-quarters of a pound
ef firm butter into one pound of chilled
flour. The chopping bowl knife rolling pin,
board and pie plate must be cold When
the butter Is chopped into tiny bits. pour
into the bowl a generous half pint Of iced
water Stir all to a dough with large