Show OUR CHRISTMAS DINNER BY C BEDFORD Oyster Cocktails Cheese Croutons Halibut Timbale Loster Sauce boast Turkey Giblet Gravy Cranberry Jelly Jell Browned Potatoes Baked Onions Roast Wild Duck Chicory Salad TCP Iee Cream with Red fled Cherry Sauce Clu Salted Nuts Bonbons Coffee As a centrepiece for this dinner use US alow a alow low dish filled with growing partridge vines Ines and tiny ferns a sprig of or holly hol hollit lit it t each plate and room decorations decoration of Christmas greens and holly holl Oyster cocktails are suggested rather than those on the halt hair shell sheil as they tan Lan be made from what are Known as keg oysters o when those in the shell shelf are not on en sale In the smaller small r towns For Tor each N h person take six small oysters mix together one quarter of or a teaspoon teaspoonful lul tul of freshly grated horseradish one teaspoonful of lemon juice two drops b of tobasco ten drops of ster f and one teaspoonful of tomato catsup Put tho the liquid mixture in al a 1 co glass and rinse and drain the oysters do not however add them to the gliss ass until just ready to serve sene as a athe the acid adl will trill quickly toughen them is a clear foup made with beef beet and amI chicken or orveal oreal orveal veal eal For Far the croutons passed with it take slices of stale bread and stamp them out in rounds or stars Saut these quickly in a mUg little butter until pale nare brown For eight croutons rut cut ut fine or grate six ounces of stale cheese put in a saucepan with a scant teaspoonful of butter and one table tablespoonful spoonful of tomato catsup Stir SUr over the fire firc until the cheese is melted then l spread over o r the t e croutons Three Thres min minutes minutes minutes utes before serving dinner place them thE m Tn the hot oven until the tile cheese Is ts sort soft then dish at once on a hot mate elate Take one pound of nice halibut wash drain rain remove skin and bones cut in pieces and run through the food chop ChOl chopper per Ter then pound to a paste and rub through a sieve slee Stir into this thi pulp one half bal of f a cupful of thick sweet s et cream whipped solid of a tea teaspoonful spoonful of salt dash lash of cayenne and the stiffly whipped whites of three eggs Mix fix lightly and carefully Turn fern Into a fish mold thoroughly brushed brush a with A little melted butter Stand in apan a apan aan pan an of hot water cover and cook slow slowly slowly slowly ly until it feels firm when lightly pressed along alon the center this will take tale from rom to forty minutes ac ae lording to Turn out careful carefully ly on a platter Have ready of ot a pint of rich ricer cream sauce Add to too this a quart cupful of lobster moat meat 11 3 the claw law meat diced Season with silt pep pepper pepper per Jer and lemon juice and pour round the mold The cleaning and cooking hig of a turkey was as recently given in detail In tIlls thus col column column hence will not be b repeated 1 With It t we serve re the scarlet Jelly of Sr the cranberry and for tor eight will need a heaping quart of the berries PICK over arid and wash then put them in a sauce saucepan saucepan Uce pan with n one cupful of ot cold water and andone andone andone one pint of sugar Cover and heat I plow slowly ly Boil for ten minutes after alter the thee berries bin to pop being careful I that they th do d not boil over mer Rub quick quickly quickly ly h through a sieve and turn at once into a glass dish or small molds Do not use tin as It will impart a disagree disagreeable disagreeable able taste Use ise small potatoes of even size scrub and boil them in their Jackets When just tender drain and lot let l t stand j ja I a It moment to dry r then n carefully remove the skins Five Fhe minutes before serving slin j lunge into deep Jeep smoking hot fat ad a d dook i ook cook c golden brown Drain on paper and awl when I n in the dish sprinkle with salt I and finely chopped parsley Allow ono one on good sized onion for each person Peel l and carefully remove th I c centers c then tier steam s for an hour Make a stuffing with the turkey liver HeT two table spoonfuls of fine bread brend crumbs the thc i chopped onion hearts and a high sea sta seasoning seasoning of f salt anti and pepper Put side by bJ tide side in a baking dish pour in stock an anInch aninch aninch Inch deep d p and bake for one hour bour and a al aI l 1 I alf lU in a D slow oven on if too hot cover coer for part jart l ff tr r the Twenty minutes be bc before belore lore fore ore serving nn put a il teaspoonful of or but 1 l crumbs on un top of each onion orlon Two ducks should hould be allowed for eight persons pr ons They are not stuffed and ana should be bl roasted but half an hour in ina inu ina a u very er hot oven as ag thoy they aio no served quite rare r rc On the plate with them serve erV a few leaves leave of the dressed salan If 1 chicory IB to Impossible use us lettuce c or other green salad ad plant with a Frenca dressing crossing Scald one pint and a half of milk in a j Couble rouble boiler boller add a d one heaping tabler table 1 r of flour nour blended with a little I old c milk stir until very Yer slightly slight thick recd t cd then th n cover corer and cook half an hour Beat Icat together five eggs and nd two to scant cupfuls of sugar turn into the cooked okel I iak and stir until thickened ned like cus custard custard custard tard Add a pinch of salt a It strain strait and andset I set cI way tway until cold then strain Flavor v ith one on tablespoonful of vanilla and three thre tablespoonfuls of sherry shem add udd d ono one pint int of heavy heay eream elearn and amt freeze Open j I ja Ia a an of preserved red cherries takeout take takeout out Jut the fruit fluit and amI chop fine fino Add I of or tho rho to make mak a thick rau JakC aiu c e In serving put pat a spoonful of the ere c ream m in a tall taU stemmed glass and pour I Iso Isam sonic sam so T f of the syrup s rul aver over It Other Otar 0 fruits fruit in iy be substituted for cherries and I I the sluice f t c may have havo h added to It a u li lit lite tc Cc e maraschino or other cordial eor lal lalIn In salting sailing nuts scald and an remove r the i skins from a pint of shelled almonds Spread Sp ad out ont on ir 1 a flat yan In an and lot let l t stand tand 11 li th oren open oven Oen well for foi r several hours until dry d Oil dad id crisp Cris cria t but not colored Pour ov r them a teaspoonful te of ot melted melt d but hut butter butter ter tH stir until they are evenly even greased Spread out again sprinkle with salt snit and md place In a moderato moderate mo erate oven until a apale pate pale brown Spread on an soft paper until cold old |