New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-12-24
Oyster cocktails.
E1rr- $500.
OYtIFr COCkldIIS.
Clear soup.
Celery. Olives Sailed almonds.
Roast turkey. oyster stuffing.
Cranberry lellY

Roast turkey. oyster stuffing
u Cranberry jelly.
Lettuce salad Cheese fingers,
PUN B gadba1ns F Fanfy ices
Coffee.
Appropriate decorations for tho Christmas din
ner are red and green-the glossy holly leaves, with
The bright. red berries. candles with red shades
And je!es and ices still of the rich color. II
the'e are children the centre decoration may be q
miniature Christmas tree. Select a small but sym
n.'ricsl pine place II in jar and band the latter
With ,wiss OF greens and holly. Dust the tree with
Jack Frost powder and hang with light and spark
ing tr.nke,s. Another pretty decoration is made
oy cutting fve-pointed star out Of white sheet
~aodins. Place the smooth side down in the centre
o' me table dust with powder isinglass. define
'o eoees with small twigs OF greens or holly and
place IN me middle Of the mat a glass or silver
bowl filed with holly.
RECIPES FOR THE DINNER.
oyster cocktails said to be American inven-
uon are prepared follows: Into deep glasses
S''ch have been well chilled. or in ice shells made
10Y this purpose put FIVE small oysters. For one
o"eh covers allow seven teaspoonfuls each Of pre-
1s'eo horse-radlsh. tomato catsup and vinegar,
zen teaspconfus Of lemon juice and one Of tobasco
.aao. Nix thoroughly and put an equal quantity
INTO escn glass.
Prepare the clear soup consomme the day be-
'ore using To four pounds Of the shin Of beef,
'uo~ four pounds OF knuckle veal four quarts OF
.0lo water little strip Of bacon or lean ham.
s,aq1et OF herbs tablespoonful Of salt. six cloves
nIp. Two stalks OF celery two sprigs Of parsley,
.iee eggs, whites and shells. one saltspoon Of
''Wety seed, and The rind and juice Of one lemon.
,....e 4Ha cut the meat and bones into small
% %se, IN the kettle with the four quarts Of cold
So Htat slowly. cut the onions and vegetables
.nsn brown the remainder OF the meat Add
, -,Ons nea, herbs. spices and vegetables Simmer
IGN hours Strain. and when cold remove the
49, 80; ACC the whites and shells OF the eggs. celery
sS.hsn well mixed heat 1t and boil ten minutes
10 s "a through the finest strainer and heat again
;rs, with wioe or lemon II should be Perfecty L
s 81 GIVEN By M Ire" Gr SS4t 10 the pupils
sxb I.e Boston Cooking School, will be found oo'h
,,ro make TN oyster stuning for the turkey RIB
eT,, quarts q stale bread crumbs, freed rom
ss'rps, TWO tesspoontuls Of minced parsley. Aoa
Ron Pint Of oys,ers Pu, Spoonful Of this stun
ihto the turkey well scrubbed. dried salted ana
snnoaisng s,Ufing oysters until the turkey -
sy NO prepare the cranberry jelly. wash and pick
lser the berries and place over the fire in sauce
:ne cook unsl the ber pE are soft Press through
seye ana to each pint OF lne sngar and
y place on the fire Allow it 10 cook Jus, 'wen
tv, minutes after coming TO the boiling point anu
That there are mashed potatoes and mashed Pc,
az s'oes all the world knows. To prepare them luss
po, .ey should be- allow TO each pint OF moi oTs'e
y,ss,oes one tablespoonful OF butter halI ,,,i
cspoonful OF sat. quarter OF teasp o,S.en
Es!yepfer and hot milk or cream 10 bniied
"A IN the kettle in which they were .Dopov
10 beat with fork until light ana creh Az
~. quite ready 10 serve. put the kettIe IL ~
iser pan kettle OF hot water, on the psGh on
AZ range, until time 10 use. Turn OUT ngnry MS
=, .ot Dish. but never never smooth IL Owe raj
W, 'sr,ance with our grandmothers way-as ''"'
II 4. make II heavy and compact, ,,, sai.Ad
-. Dreaming the onions cook IN Dolllls 70 aade
~ater until tender then put In white sauce mace
S.r'wo tables Doonfuis OF -four and bu,,ss,i OF
nj sn teaspoonfuI OF salt a quarter teaspoohiu' "
'XpN and pint OF warm milk. I'D str
sot the butter In a granite saucepan anu S''