ussian Dressing
Individual Plum Puddings Coffee

OR

BREAKFAST 9 A.M.

Sliced Oranges
Cereal and Cream
Broiled Ham Parsley Butter
Poached Eggs
Grilled Potatoes Corn Muffins
Coffee

DINNER

4 P.M.

Celery Pickles Olives
Sardine Canape
Bouillon
Miniature Codfish Balls Tomato Sauce
Parsley Potato Balls Cucumbers
Baked Sugar-Cured Ham
Currant Jelly Champagne Style Sauce
Paprika Potatoes Peas
Asparagus Salad
Delmonte Dressing
Individual Hot Mince Tarts Coffee

Almost any choice of meat may replace the turkey or ham. Chicken
guinea hen, duck, geese, squabs or baby pig and any one of these will
blend very nicely and balance the meal.

For six persons prepare the grapefruit early the evening before and
then set in the ice box until needed. Use a prepared breakfast cereal,
such as corn flakes, etc. This eliminates cooking the cereal.

BROILED MACKEREL

Select two medium-sized or three small mackerel and place in a large
pan to soak early the day before Christmas. Place the skin side up
and cover with warm water. Just after the evening meal, drain the
mackerel, cover again with warm water and let stand overnight. This
will remove the excess salt. In the morning, place in a large baking
pan, set in the broiler or hot oven and baste every four minutes with
boiling water. Cook for fifteen minutes for a large mackerel and about
ten minutes for small fish. Lift to a hot platter and cover with

PARSLEY BUTTER

Two ounces of butter,
One-half cup of finely chopped parsley,
One tablespoon of grated onion,
One tablespoon of Worcestershire sauce.

Work to a smooth mass, then spread on the fish and serve with a lemon
cut in wedge-shaped pieces.

TUNA FISH A LA KING

Open a can of tuna fish and turn into a china dish. Now place in a
saucepan

One and one-half cups of milk,
Four tablespoons of flour.

Stir to blend, then bring to a boil and cook five minutes. Add

Three tablespoons of finely minced parsley,
One tablespoon of grated onion,
One well-beaten egg,
One teaspoon of salt,
One teaspoon of paprika.

Add the tuna fish, which has been broken into large flakes. Heat. When
smoking hot, serve in ramekins. Set the ramekin o