The Green Forest tribune., 1912-04-19
DINNER PARTY MENUS.

 half their component parts have al ready been printed
 If you feel that you must begin your party feast with raw oysters, take them straight-from the half-shell. If the half-shell way cumbers you. serve the oysters In cocktails.
 If your oysters must be hot, put them in a paper bag after draining them well, add a generous lump of butter for each dozen of the oysters, a dusting of pepper and a little salt Seal the bag, which must be thickly buttered, and cook for six minutes in side a very hot oven.
 Here is my ideal paper bag cooked dinner for six.
 Grapefruit au Rhum
 Olives Warmed in Sherry
 Salted Pecans Spiced Plums Celery Apple or
 Cranberry Sauce Roast Turkey Raisin Stuffing
 Gravy from the Bag Endive Salad Sharp French Dressing
 Sweet Potatoes in Syrup
 CaulitioWer au Grat1n Mince Pie Sweet Potato Custard
 Fruit and Nuts in Variety Black Coffee Waters, Cheesed or
 Plain with Pimento Cheese Here is a Christmas dinner for hearty appetites: Oysters, Bag, SteWed and Served in
 Separate Bags Celery Toasted Crackers
 Chartered Lemons Salted Peanuts Radishes Sharp Pickle Roast Goose, Apple and Onion Stuffing
 Baked Spanish Onions Baked Irish Potatoes White Turnips Apple Sauce Cucumber Catsup
 Hot Corn Bread
 Cold Slaw Boiled Dressing Pimento Sandwiches Water Waters Pumpkin Pie Banana, Pie
 Pound Cake Caramel Cake
 Nuts and Raisins Coffee in large cups Sweet Cider Water Waters Dried Beef Crisped in a
 Pan
 Beef thus crisped till it crackles in the teeth is wonderfully relished al the end of a heavy dinner. It gives the saving tang of salt that is so re. freshing A very little-a mere mouth. ful, suffices. Put it thinly In a clean pan, with tiny dot of butter, set the pan in the oven after the fire IS out but while there is still heat. shut the door and leave till wanted. The beef can be crisped over low flame, of course, if the oven is wanted for other use Make the wafers also hot and crisp.
 To make pimento sandwiches, mince half can of pimentos, rub them well through a cake of the best cream cheese adding enough French dress. ing to make the mixture spread smooth on the buttered bread. Few better accompaniments for any sort ol salad can be found
 Oyster Broth
 Hot Oyster Sandwiches
 Brown Bread Celery Salted Peanuts Radishes Fresh Ham, Stuffed and Roasted Sweet Potatoes cooked Ill the Ham-bag
 Cabbage Pudding Baked Onions Baked Apples
 Baked Potatoes
 Prune Whip (entree) Romaine Salad, Sour Cream Dressing
 Hot Biscuit Ginger Pudding, Lemon Sauce, Fruit
 and Nuts Coffee in large cups Ale Cider Drain the liquor from the oysters strain it, add to it it's own bulk of rich milk, and if the quantity is insufficient half it's oyn bulk of good stock. Add a lump of butter rolled in flour, season with salt and pepper, and make very hot, but do not let it quite boil Stir sc the broth shall not curdle. Pour into g hot tureen, already furnished with tiny squares of hot toasted stale bread ol crisped oyster crackers.
 For the sandwiches make a light rich biscuit dough, cut 1t in four-inch squares, bake them quickly, split while very hot, and fill after buttering with the oysters which have been bearded chopped we'll, and made very hot in a bag with butter cream, a dash of cherry or lemon juice or cider, seasoned light ly with salt and pepper and cooked foi three to five minutes. Serve as quickly as possible along with the broth For sour cream dressing beat until very light two yolks of egg with 8 pinch of salt, a dust of pepper and g little paprika. Then add half a cuI of thick sour cream and cook over hot water, stirring hard all the time for five minutes. Add a heaping table spoonful of butter, tablespoonful ot lemon juice and two of vinegar. Copyright, 1911, by the Associated
 Literary Press.)