The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-12-25
Luncheon Menus for
Holiday Season

With holiday functions crowding
thick and fast, the hostess who wishes
to entertain young people home for
the Christmas fortnight, often finds
herself forced to accept luncheon as
the one date left open for her. She
need not fell disappointed, however,
as young girls in particular regard
luncheon, formal or informal, with
great favor. She has only to give 1t
an air of Christmas festivity to make
it an event talked of when the girls
go back to college.
Holly-red, green and white furnish
the ideal decorative scheme for any
Christmastide function, and thanks to
great progress in vegetable colorings
and the introduction of paper cases
for part of the service, they can be
carried through almost every course.
For a luncheon the decorative scheme
should not be too elaborate. If day
light is to be excluded, red candles in
silver or glass sticks with holly shades
which are made from red crepe paper
with tiny sprays of artificial holly
tackled on them, furnish the ideal light.
cluster candelabre with holly
shades and a wreath of holly around
its base is quite a sufficient center
piece, or five-pointed start built from
holly MAY have a crimson taper in
each point with a higher one in the
center. If the luncheon is very for
NAL, a large Christmas bell may be
hung over the table with strands of
scarlet ribbon running to each corner.
The plate cards may be sprays of
holly with the name attached, or wee
Christmas bells holding bonbons.
The bonbons for serving on the table
may be cream peppermints which can
be purchased in green, red and white,
gum drops which are much cheaper,
or the shiny Jordan almonds with
their rich red or olive green coatings
of sugar. The paper cases for serv-
ing creamed dishes can be secured in
plan red paper tied with red ribbons,
with green holly leaves for trimming.
These are also made in white paper
stamped with holly berries or of white
frilled paper edged with artificial
holly.
Young girls do not care for too elab-
crate menu. so the following will
please the average guest and suit the
average purse:
Grape Fruit Cocktails,
Clam Broth with Whipped Cream.
French Chops with Green Peas,
Cardinal Punch,
SQUAD, Currant Jelly,
Beet Salad, French Dressing.
Raspberry Mousse or Pistachio Char
lotte.
Coffee.
Bonbons, Sailed Nuts.
To make the grape fruit cocktail,
cut the fruit in the form of basket
removing all the pulp. Mix lightly
some chopped bananas, white grapes,
from which the seeds have been re-
moved, and figs. Sweeten slightly with
pulverized sugar and pour over the
mixture the strained juice of the grape
fruit. Chill. and. at the last moment,
add chopped ice and fill each basket
with the fruit cocktail. Set the basket
into tiny nest of holly and if you
like add little spray of holly to the
handle. Scatter maraschino cherries
over the mixture and you have a
dainty beginning on your color scheme.
Clam Broth-For every two dozen
CLAIMS allow one quart of water, a
small onion, dash of celery seed, a
dash of pepper, one bay leaf and one
TABLESPOONFUL of butter. Scour the
shells of the CLAIMS and rinse thor
oughly in cold water. Lay them in a
soup kettle and cover with a quart of
water Place them over a quick fire
and the moment they come to boil
remove them from the heat. Take
each clam from it's shell, being careful