Show I A 4 NEW tEAR 5 I Iy BY y CORNELIA C EDFORD I A MONG tO G girs there ar are e few A I which combine artistic beauty and thorough usefulness to a greater de degree degree gree than a chafing lis dish It may be made of oC silver or less expensIve metal such as copper or nickel In any case whatever Its guise uise i It wi will render equally faithful service For thom those who ar are the ehe happy or of such R a gift what could be bemore moro more appropriate than the following sup supper supper per for R a few choice friends frIend Fruit Cocktails Mexican n Spa Spaghetti 1 fIve Sandwiches Crabs with Fresh Latticed Potte Potatoes Regina Oyster Salad Coffee Caffoe As tie the ordinary dish rarely holds holls more than a quart we wi will plan to serve not more than six persons and that 1 interest ma may not la lag dr r to r val occur betweEn between It Is wel well to toX Partly prepare th the dishes h of the evening c rad J ahead X of ie time r ee rake te or a pound package of f spaghetti t break I it into m mor r I h and l drop it t into t a or of rapidly boin boiling sIe salted water have at least quarts of water and keep It Itaf itaf af a tree bon boil InI the spaghetti is tender this i thirty mimi ute utes Into colander rinse thor In cold water then drop Into a bows of cold water and ee see From Froma a ln can of tomato strain off a hUI half pint ot of th the thInner porton portion add I tt tablespoonful of tomato catsup a 1 of onion juice of a teaspoonful of alt Ind and a dash ot of paprika paprika Cut fine Cine enough sliced tat fat bacon balon to ro measure three table tablespoonfuls tablespoonfuls spoonfuls and of a m medium sized sweet red pepper Put these last two In In the blazer and stand at the side dr cit th the fire until the rat fat Is tried out of the bacon thun thon set Without dis disturbing it its contents This Is preferable to CookIng the bacon ot at the table as the frying fat is apt to sputter beides besides emit emitting ting a i rt rather er odor In a tny tiny cup or buter butter a tablespoonful of dry flour and the preliminaries for lor this dish are complete The hot from rm the chafing dish are for Tor the second one have ave the necessary materials grouped on a smal small tray read be set before the fair cook as son soon as the dih dish S ha has been washed and returned to the ta table table ble When hen It li i to obtain freh fresh mushrooms the must be Substituted but the tes fresh 1 fungi add ma to th the excellence ort of tiis ls simple dish Ope Open one lare large or two smal small tn tins of picked crab meatS meat break apart with a fork and let stand In a cool place for at al least two h hours to aerate r this t removes the close tinny taste which i canned a articles are apt to acquire Rinse peel and cut fine ne a quarter ot of a pound of freh fresh mush mushrooms mushrooms rooms or open ODen and drain one can the tho liquor can be put Ide for fome some other dish I Tn separate bowls or dishes have rend ready thre tablespoonfuls of four flour one Quarter of a cupful u ful of rich cream mixed with It a a tn pinch of baking ole one haI half a cupful of sherry o Paa ne Js Is fond oi of the he bakery article It 11 Is belt beet to use home made rye brea bread Which I is milder r In flavor I It should be stale enough to o cut ut tn In thin slices Buter Butter th ed end of f the loaf using buter butter sit soft enough to to easily tbt slice put tog together ther in pair and ana cut Into late small trIangles or fingers a few sprigs of Wil used as a a filling wi will add spin ness an nal tn tan The same Ame sandwiches may be used tor br both courses Of oc plain white brad bread and butter can be e sered served with the crab meat macat To kc p the them from dr dring dry ing lag pile pHe the sandwiches on n a plate and water cover wit wi a napkin wrung out ut cold coldwater The salad is a new 00 one this winter Pl Pick k kover over rinse rinso and drain three dozen good od sized oster oysters S Scald ald and skim the oyster oster liquor In a saucepan brown y one Ofle CuI of buter onata one or Judy Ch oppe l d r y yand and a t spoonful tf of tomato catsup ten t d roC of orce two wo drops and i tue skimmed liquor and to the boil Ing point Add the D t l draw to one sloe and shake slowly but steadily until the they Ind and ruttle Take them Im immediately mediately from Irom te the liquor and spread on onIL ona IL a plater platter to Cut each oy oyster ter quarters mix with an eual equal quantity of cut celery celeo and sufficient e to f moisten he romaine lettuce Is to b be but as ag this is often the ordinary Is generally used The he salad Is to be arranged each plate beIng masked ih mayonnaise e I and garnished wih with overlapping slices or of cucumber pickle Icke Latticed ned need a special thi th blade or which Is Ia fute tinted instead or of b be Ing flat The raw parI paring j is CUt In thin open work slices which after lt soaking In cold water and drying on a cloth are frIed a brown brownIn In deep tat fat These may be prepared dur durIng during Ing the da day then spread on a fot flat pan and amI d In the oven oen or Saratoga potatoes home made or be sub substituted heating them In time the same man manner ncr ner The fruit cocktail is newer than thana a any other combination and Is a delightful mixture For I it halve six juicy oranges oranges and with a spoon SOp oit out the pulP keeping It i In as good shape as possible Mix Ux with I it four s cut tine line the strai strained d juie juice or of two lemons one can or of gr grated d ot of a glaB glass of sherry an and sufficIent rd sugar to tomake tomake make pleasantly sweet Sl Set aside to chill stirring occasionally to dissolve the su Sn sugar gar Ice the Ornge orange shells To serve this supper fl fill the he top topping ping ea h wih with I a candled candied cher cherry and have them at ea each when e the 1 Is an announced hW heb c thor h are r eaten light the lamp under the blazer bazor which I contaIns the art cooked bacon When hot add th the fol fotr r and stir tr mixed slOwly add the sauce str stir until I It smoothly add the drainEd drained spaghetti slip the ot water pan underneath over cover and let dock for a good fe five minutEs minutes A As soon as aa the spaghetti ta fa served send out the dish to be cleaned It to the table with the tray the Ingredient for the second dish Put but butter butter ter a d mushrooms In the blazer cover and l iwer the light cooking slowly for lor eight Ight mutes minutes Sprinkle In Inthe the tour flour str stir I until absorbed add the crab meat meat with walt and pepper to taste Str Stir and cook for or three minutes Add t the e ream and when I it Is hot and the E Extinguish nu the li h and servo at once As a conclusion C IO to O this delightfully Yg f n eln in informal forai formal meat meal pass round of 1 tart rt apple spread wih with cream Coffee ma may be seved last or throughout the meal as is preferred |