Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1898-12-10
WEBBGR BROS. post office opposite Savings Gardiner Me
The Christmas Table.

The Christmas Table.
It is best to preserve the usual or
der of meals on this day; save, per-
haps the breakfast, which, if there
are little children in the family, should
be served at an earlier hour-for
everyone knows that the sand man.
has habit of releasing his hold on the
little brains and bodies ptOyokingly |
early on Christmas morning. In the
domestic arrangements, this fact /
should not be overlooked.
Although all three meals should in |
some distinct way-either in the dec
Grafton of the table or the special
dishes prepared-proclaim the festival
being celebrated, the work in the
kitchen should be.so simplified by ad-
vance preparation that not only the
cook may have San hour or two during
the day to call her own, but that the
mistress of the household, whose per-
sonal supervision of these holiday
feasts is absolutely necessary, may al
so be relieved as much as possible =
this burden and with her family enjoy
the festivities of the day.
Spotless table linen should be in evil
Gence at all meals and at all times,
but that used on the Christmas break
fast table should vie with the snow
itself. The silver should be the bright
est, the glass and china the daintiest
the house can boast. A fiat bowl of
holly or other Christmas greens should
constitute the only decorations. Purity
and simplicity should characterize the
first meal of the day.
The menu itself should be plain but
substantial one that will serve. as It
were, as d foundation for the promls-
cuous sweets which even the most con-
servative partake of too freely on this
great feast day. 1t should also be one
that can be easily and quickly pre-
understanding like the following:
BREAKFAST.
Fruit.
Oatmeal, Cream.
Broiled Steak. Potato Croquettes
Franob Toast Coffee
The oatmeal having cooked all ud9
the day before, need only be reheatea
The potatoes should be cooked ans
shaped into croquettes at dinner I'M
evening previous. The bread 1or In
toast can also be sliced ana wrappe'
in a napkin. Very little time Will the
be required for getting the earl
breakfast.
LUNCHEON.
.5 The bowl Of holly will still 90 du.
on the luncheon table, reservlng Tn
more elaborate decoration for the req
feast of the day-the dinner.
MENU.
. Cold Sliced Ham. Apple 6auc
( Chicken Salad. cracker
Jelly, Whipped Cream
E-.s Cake. Tea.
DINNER.
In decorating the dinner taole
opportunity will be given for the VI
play of all the artistic taste one Hif
possess and may be more or less ela
crate, according to indlv1dual ilAih
If desired chrysanthemums anu lei
may be substituted for the tiine-ho
ored mistletoe and holly, being gu
as appropriate and seasonapie. ~
ers and Christmas greens, diowes
must never be used together otn
cut flowers. save chrysanthemums'
inappropriate for the Christmas tao
Highly polished red apples crap
and other fruit obtainaDle at the 81
son of the year can be used eHectlV'
in the table decorations, especiAhy
o,,argraa,s are used Little 81;
dishes of sailed almonds. ollV
pickles. bonbons, and the like ai".
lend a festive air to the table.
dinner itself should become mem'
with those who partake OF lt-not
oause of the superabundance OF Il
served (Which is at all times III
taste). but rather for the quaity
espeeial fitness of the Christmas dlsi
A good menu is as follows:
OYSTERS on the Half Sneli.
Cream of Tomato Soup.
Celery.
poostaa Turkey. Chestnut stuff
Cranberry Jelly.
Sweet Potatoes. Ste"eo A"i"a =
Boiled Onions.
Olives.
English Plum Pudding.
Hard Sauce,
Fruit Nuts.
Coffee.
uousekeepers remote from ma
should not attempt to serve oyster
the shell. but begin their dinner
the soup course. IL it is des1raoi
have oysters. they can be USED ms
Of chestnuts in stuffing the tur
The suecess of the feast Will oel
as much upon the table appoinufli
and the, service as upon the coof
Every detail should be so care'
MANNED. beforehand by the no
raanar then so explicitly explaine
~, 1n w