New-York tribune., 1911-12-11
Christmas Dinner Menus
Cooked i'm Paper Bags
Together with Suggestions for Emphasizing the
Manner of Cooking in the Decorations
of the Table.
BY Martha MoculIooh Williams.

guest. paste them either in the middle of
the bag or near one corner. After the bags
have been opened and emptied, an eX-
change Of the picture bags makes lot OF
amusement, TO say nothing Of furnishing
UNIQUE mementos of the occasion.
These gift bags. Of course, must not be
creased. In case creased bags appear at
table. as I'm the case OF individual servings.
do not forget 10 have a clean basket or big
tray passed after the course. In which the
bags can be taken away. Thus YOU VIII
avoid a blemish which marred recently a
much advertised paper bag dinner. All the
courses came from paper bags. but there
was no way Of getting rid Of the bags
Consequently. when the coffee and speeches
came folk sat behind neat ramparts Of
greasy paper. no longer either delightful or
ornamental
IT YOU feel that YOU must begin your
Christmas feast with raw oysters, take
them straight-from the half shell. Do not
Insist upon degrading two Of nature :
choice gifts by mixing them through the
heart OF grapefruit II the half-shell way
cunbers YOU. serve the oysters IN COCK
tails. and lot the grap pefruit come later, as
a sorbet after Che roast and before the
entree Serve the grapefruit with rum ana
sugar-nothiug else so perfectly brings out
the flavor. Prepare II several hours before
hand and let q stand. not on ice, but where
II is cool. Grapefruit served in the half
shell ia best. TO my mind. but In the middle
Of = meal A smaller quantity sufices- Put
the pulp OF a 1ne large grapefruit after
freeing II from skin and seed, equally into
four glass punch cups add two teaspoon
fuIs of sugar and a dessertspoonful or rum
TO each cup and set in the middle a pre-
served cherry or bit of crystallized pine
apple.
n YOUR oysters must be hot put them
i'm a paper lag after draining them Wei
add a generous lump Of butter for each
dozen of the oysters. busting Of pepper
and A little salt. Seal the bag. when must
he thickIv buttered. and cook for six min
MES inside "A very hot oven. Make a sauce
Of the strained oyster liquor-Using only
one-bsIf Of it-butter. cream, little finely
minced celery. and at tho very last dash
of either. sherry or lemon juice. Cook over
bot water until very hot Take up the
oysters. divide them among individual paper
ra- t11ouIde or small deep plates. pour tnH
saUce literally over them and send 70
hlo verv hot. along with toasted cheese
crackers and. heart celery.
Here IS my ideal paper hagged dinner Tor
six.
GRAPEFRUIT Al Fbum
olives Warmed i'm Sherry Sslted Pecans
Sr'ced Flums Celery Apple ''
Cranberry Sauce
Toast Turkey Raisin Stuflng
GRAVY from the Bag
T-rdfye Salad Sharp French Dressing
Sweet Potatoes In syrup
CaulAower an Gratin.
7firrs Pie Sweet Potato Custard
Fruit and Nuts IN Variety
black coffee Waters, 'neeseh ut
Plain with Pimento Cheese
Here is Christmas dinner for hearty
appetites.
ove1ers. Bag S-eved and Served in sepa'
rate Bags
Celor, Toasted Crackers
CHARTERED Lemons
SsIted Peanuts Radishes sharp P1gkle
Roast Goose. Apple and Onion Stu1inS
Baked Spanish Onions
Baked Irish Potatoes Wnlte lWnlps
tt.r1a Sauce Cucumber C4tsup
Hot corn Bread
cold Slsv Rolled Dressing
Pi1nent0 Sandwiches y atef Ny eINr-
Pumpkin Pie 6alana PIC
Pound cake caramel axe
Nuts and Baisins
coffee IN large cups sweet CIder
Water Waters Dried Beef trisped IN Fan
Beef this crisped tin II crackles I'm the
tr.th is wonderfully relshed ar the end Of