The times., 1897-12-19
CHRISTMAS CHEER.
How to Serve Toothsome and
DI4estihle Family Dinner

How to Serve Toothsome and
DI4estihle Family Dinner.
Red is par excellence the Christmas color.
For big family dinner, use the table
highly polished silver and glass. A little
Norwa pine, twinkling with small crimson
tapers and ashing with tinsei, should
always occupy the place of honor In the
center, and low wide bowls of sc arlet
roses add perfume as we'll as further touch
OF color to the scene.
1t is better form 20 arrange all the silver
at the right of the plate, with the article
first wanted farthest away. The oyster
fork, for example, should lie TO the extreme
right, the soup spoon next and so on to the
coffee spoon, which is nearest the plate.
By this arrangement the table presents 4
far mere orderly appearance as the dinner
progresses than by the prey ious methods
One OF the prettiest up-to-date effects
is to have leading from the small Christ
mas tree bands OF ribbon ~ inches in
width, fringed at either end, with the
monogram or name OF each guest da Until ),
lettered upon 1t in gilt. The ns pkin should
be folded in plain square. Fancy folds,
and tlt custom of inclosiIg square of
bread, are alike out OF date.
A tfble set as indicated, and lighted
by candles with red shades, cannot fail
to be marked ty the utmost good taste
and elegance.
AS "A Christmas dinner is OF necessity
rather heavy, there should be an especial
point made of having the soup and entree
light and delicate. The following meng
and accompanying recipes are furnished
by chef of no ordinary distinction:
MENU.
Oysters on Half Shell Quarters of Lemon.
Horse RadiSh Sauce. Long waters.
Tomato Soup. Toasted Bread. Celery.
Sweethread Patties. Punch.
Grape Fruit.
Roast Turkey. Mashed Potatoes. Onions.
Squash. Cranberry Jelly.
Squa res OF Bread.
Chicken Salad.
Cheese StrawS or bread and Butter Sand
witches,
Olives.
Mince and Pumpkin Pie. Cheese.
Ice Cream. Angels Food.
| Black Coffee.
To make good bOrse radish sa uce-Soak
SblCk OF morse CaulsH, tnen Sr1ue. MIX
2 tablespoons with a teaspoon of salt, 2
tablespoons OF tarragon vinegar and 4
| saltspoon Of rade mustard. Beat up the
| yolk Of all egg in ] gill Of cream and stir
| into the sauce The cream and egg rob the
| horse r:.lish of its excessive sharpness.
Tomato Soup-Ingredients: Three pints
of chicken broth, 2 quarts of Eeef broth.
| 16 ripe tomatoes or 3pnts of the canned, 3
| tablespoons butter, 3 tablespoons flour
stalk celery, whole cloves, 5 allspices
1 onion.
Put ycur butter in frying pan and when
| it is hot put in to it tablespoons of flour
and stir until It is smooth and of q light
| brown color. Then set il aside ana let it
| cool.
| Cut the celery into small pieces and cook
| it with the whole cloves. allspice and oni IN
| Strain off the juices.
| Squeeze the water out Of the ripe toma
| toes or turn it off the canned. Boil up the
| pulp. stra in and pour into the chicken and
| beef broth, which has also teen brought
| to boiling point. To this add the juice of
| the mixture, and last of all stir in the pre-
pared flour. Into this put dice of toasted
bread
Sweetlread Patties-First stand tn,
sp eetbreads-ahout three pounds-in colo
| water an hour or two, then parboil, co d
and remove all rough edges, membrane.
| and sinews Then place in cold wa.el
and keep on ice until wanted. Put tntt