The Bon Homme County independent. [volume] (Tabor, S.D.) 1904-1913, 1907-12-19
Table Decorations.

The finest thought in the line of
Christmas decorations. suggests holly
and mistletoe, of which every one tries
to obtain a supply not only for the
table, but for every available nook In
The house.
The small Christmas tree, as a decor
alton for the center of the table,
Is being used extensively. It may be
simply an ornament, or can be hung
with presents. AS to height. 1t varies
from eighteen inches to three or four
feet, according to the size OF the table
on which it is placed. Red ornaments,
candles, tinsel. bells and tiny strings
Of popcorn add much to its appearance.
In many places the electric lights take
The place Of the candles. This can
easily be done and with not much ex-
pense, where electricity Is In use, as the
wire can be attached to any lighting
wire in the house. Small red bulbs the
size Of cherries give a pretty effect. A
small sprig OF holly should be fastened
care for the tree in the center, a minia-
ture Christmas tree at each plate Is
another style Of decoration. The bon
bons and nuts can be hung in tiny
stockings on the trees.
Another pretty centerpiece for the
table Is a large bowl of violets, COM
posed Of as many punches as there are
bueSISg dllN WLlCl1 hkS dl5LL looISo a.
the close Of the dinner.
A small candle in a candlestick al
Zach place is still another way. When
the candles are all lighted the gas
Is turned low, and each person allowed
to guess which candle win burn the
ongest.
Another Menu.
Cream of Celery Soup. Waters.
Roast Duck. Dressing; Gravy.
Mashed Potatoes Scalloped Tomatoes.
Fig PUDDING ". Min0' r"'
Nuts. Bon Bons.
Fish Outlets.
These are the same as fish croquettes
(giVen before) with one exception. In
stead OF forming them into cylinders,
the mixture is spread put on the bak-
ing board with cracker crumbs under
meath and on top, and the croquettes
cut out with a tin cutter the shape of a
outlet.
Celery Relish.
Soak one box Of gelatine in one pint
Of cold water until thoroughly dis
solved and pour over it a scant quart
OF boiling water. Add one cup of su-
gar. When cool add the juice OF
three lemons. a few drops of green cake
coloring and some lender celery cut
very fine. Pour into a granite drip
ping pan, making 1t an inch thick.
When CONCEALED cut into squares and
serve on a small lettuce leaf with or
without h following dressing:
Dressing for Relish.
One pint OF whipped cream.
One-fourth cup Of horseradish.
Juice of half a lemon.
Paprika and salt.
Roast Goose or Duck.
Rub we'll with a lemon rind that con-
tains q little juice. This opens the
pores and allows the oil to escape.
Wipe dry with a towel, rubbing hard.
Then use the lemon juice again, leav-
ing It on the second time. Fill with
dressing and bake as you would q
chicken.
Stuffed Potatoes.
Select smooth, even sized potatoes
and wash clean, using a vegetable
brush. When baked, scoop out the in
dish, keeping the skins whole. Mash
the potatoes, add salt, pepper, hot
cream. and butter, and put back into
the skins. Cover with Drowned bread
crumbs and set back into the oven to
heat.
Pea Salad.
This, as given before, consists of
peas, celery. nuts, cucumbers, lettuce,
green peppers, salad dressing and
whipped cream.
Sailed Pecans.
70 one pound Of shelled pecans take