The herald., 1898-12-23
HINTS FOR CHRISTMAS

The best way to entertain at Christmas i:
to provide good dinner for the guests
Christmas comes but once year, but wher
it comes it brings good cheer. The time il
especially suitable for house parties, fol
December weather is not usually of the
kind that tempts one to go walking. In
door games are good in their way, essential
in fact to the good enjoyment of a Christ
mas entertainment in the home, but the
foundation of festive enjoyment must be
good dinner. Fancy festivity without
O feast! 1t would be like a wedding with
out a bride.
If you wish to give dinner that will be
beyond criticism. and have the means to dc
it, then hand to your $4,000 chef the fol
lowing menu, which is one of the most ex
elusive dining programs ever prepared BY
a culinary artist:
A MILLIONAIRE'S MENU
Huitres, Schloss johannesburg, 1866.
Bisques de Crotes d'Huitres.
Cassolettes aux Champignons Erals.
Celeri Natural, Picaius Sales.
Alose sur Planche, Chateau Yquem, 1865
Coucombres.
Noisettes dAgneau du Printemps, la
Gastronome.
Terrapins la Holland House, Pommery
1884.
Sorbet au Kirsch.
Perdreau Pique, Roti Romance CONT, 1865
Salade Romaine.
Asperges de Serre, Sauce Hollandaise.
Plum Pudding a pAnglaise
Raisins de Serre
Praises
Cafe. Liqueurs.
To give away the secret OF the above
menu, it was prepared for the young mil
lionaire, Howard Gould, at q Christmas
dinner given in honor of Miss Catherine
Clemmons, whom he has since made his
wife. 1t is the most expensive menu that
could be conceived.
While it is not possible for many to have
such a Christmas feast as that prepared
for Young Gould and his betrothed, it is
q poor hostess who cannot prepare an en-
joyable dinner, with unlimited turkey and
plum pudding. If the givers of the feast
are not opposed to liquid aids to conviv-
ality some drinks of the fancy kind should
be added. One of the most famous artists
in dinner drinks has prepared for us the
following list of liquid mixtures suitable ia
Christmas, which he says cost him many
hours of study, backed by years of expert
ence in soothing the cares of humanity in
the practice of his profession to concoct:
SANTA CLAUS FIZZ
Half glass of brandy.
Dash of st. Croix Rum.
Half pony Creme de Noyen,
One egg, glass of cream.
Sweeten to taste.
trapped.
Served with a dash of bitters.
MISTLETOE PUNCH
Dash of orange bitters.
Vermouth TO measure.
Half pony of whisky.
Lemon and orange peel.
Shake we'll in ice.
Strain into a cocktail glass.
YULETIDE DREAM
Dash of bitters.
Measure of whisky.
Lemon rind.
Lump of sugar.
Shake we'll.
Strain and fill glass with seltzef.
THE CHRISTMAS JOY
Pony of yellow Chartreuse.
Pony of absinthe.
Pony of Benedictine.
Yolk of one egg.
Sprig of mistletoe.
Shake in ice.
Strain and serve in champagne glass.
A LIQUID DIAMOND
Two Jumps of sugar.
Dash of orange bitters.
Teaspoonful of Curacao.
Pony Of champagne.
Half glass of ice.
Shake well and serve trapped.
CHRISTMAS DELIGHT
Two teaspoonsful of sugar.
One-third glass ice.
Pony Jamaica rum.
Wine glass Of brandy.
Fill with rich milk.
Nutmeg, sprig of holly.
Shake we'll
Serve in large glass.
With such helps to hospitality as thes,
a jolly Christmas will certainly be assured
if the tastes of the keepers OF yuletide rur
10 festivity of that order.