Evening star., 1933-12-15

n uIdlu ID IlccOcu Ollly lOI IllC
changing of the courses, the
passing of plates, the replenishing of
water glasses. and SO on. Such din
ner is easily managed by single
maid and is well adapted to family
reunions.
The host either carves or serves a
ready-carved joint or fowl and the
hostess serves the dessert course. The
rest of the meal is passed to the guests
by one well-trained maid. who can
serve six or eight guests with ease
The vegetables, together with all ac-
cesSories, should be passed by the
maid. Just before. the dessert course is
served she removes everything from the
table except the water glasses and
the fiat silver needed She takes away
the salts and peppers on a small silver
tray and then crumbs the table AS
there are fewer courses than at a
formal dinner, there are, of course,
fewer pieces of fiat silver and all the
serving silver can be placed on the
table.
The serving silver that will be needed
by the carver includes a large spoon
Tor the savory stuff1ng and the gar
nlshes, together with carving knife
at the right of the platter and the
carving fork on the left.
Table Decorations.
As the decoration for an informal
table service small Christmas tree,
gllstening with silver and gold and
tiny festoonS of brilliant beads may be
selected. Set this tree in a shallow
flower bowl Of amber glass Around
the base OF the tree place tiny gifts
and favors, and balls wrapped in COL
ored tinfoil that will delight the chill
dren. Let holly sprays trail over the
edge of the flower bowl.
II preferred, the centerpiece of the
christmas table may be Christmas
greens, such as holly, mistletoe, ever
green branches, clusters of red berries,
or gllttering tinseled branches. They
may be used alone, or combined in an
interesting formation.
Holiday Specials.
Celery and Tomato Bouillon.
may be used for the first course at
simple family meal. Cut two stalks of
celery fine and boil in a quart of water
with four boillon cubes. Boil for one
hour, then add one small can of to-
matoeS. Cook slowly for Is minutes.
Strain through a fine sieve, for the
soup should be very clear. Serve with
a dash of highly seasoned whipped
cream. Use salt and a dash of ta-
basco sauce to flavor the cream before
whipping
Grape Juice Cocktail.-Slice one small
onion and let it stand in three cupfuls
OF grape juice with two bay leaves and
three crushed sprigs of parsley for an
hour. Strain and season with one
fourth teaSpoonful each of salt, celery
salt and Worcestershire sauce
Lobster and Pimiento D'Oeuvre.-Cut
rounds of stale bread three inches in
diameter and brown them in a little
shortening in frying pan. Don't use
too much fat. Cut circles of pimiento
the same size and fit them on the
Drowned slices. Next cut small shapely
slices of lobster about the size of a s.
cent piece. Marinate these in French
dressing. From a cucumber pickle cut
slices similar to the lobster. Now place
the lobster and pickle disks on the
piminento, alternating and overlapping
them in circle a little way from the
edge. In the center place stoned olive
with tiny green sprig of creSs or pars-
ley. Serve ice cold.
Holly Salad.-Mash a three-ounce
cake of cream cheese into one cupful of
mayonnaise dressing. add one and
contents of one small bottle of mara
schino cherries, one-fourth cupful of
chopped green olives, and one-fourth
cupful of shredded citron. To one-third
of the mixture add one-half cupful of
crushed, drained pineapple. Mix well,
place the pineapple mixture in the bot
tom of the mold, cover with the re-
manning mixture, and freeze in equal
quantities of ice and salt for three
hours, or freeze in the refrigerator tray.
Unmold with the pineapple on top.
Serve in slices on lettuce leaves. The
green olives and red cherries make
very pretty effect for Christmas serving.
inexpensive Fruit Cake.-Scald one
pound of seeded raiSins and half
pound of seeded currants. Cream one
cupful of butter, add two cupfuls OF
white sugar and two eggs and cream
until smooth. Dredge the fruit with
one cupful of white flour. Sift three
cupfuls of flour with one teaspoonful
Of baking powder, one teaspoonful OF
baking soda, half teaspoonful each
Of salt and cloves, one-fourth teaspoon
full of nutmeg and one teaspoonful of
cinnamon, and add them alternately
with one cupful of sour milk, to the
creamy mixture. Beat well and add
the Toured fruit and one-fourth pound
Of shredded candied lemon peel or
citron. Pour into we'll creased tube
Etn1l VI 4Od1 pan anu OoAC Al q
oven for about one hour and half.
Plum Pudding-This seems to hold
first place in the hearts of the chill
dren, especially if it comes blazing to
the table The following recipe is not
too rich, but is very delicious. Chop
one cupful of suet. add one cupful of
molasses and one cupful of milk Sift
three cupfuls of flour with two tea
spoonfuls of baking powder, two tea
spoonfuls of cinnamon, one teaspoon
full of ginger, half teaspoonful of