er. An ideal number is either eight or
twelve persons. Put the full quota of leaves in the dining-room table
and pad it nicely. Cover with your best table cloth. A miniature tree
or a bush of mistletoe or holly for a centre-piece is both seasonable
and appropriate.

To serve this meal with one maid, it must be arranged so as to relieve
her of the waitress tasks. Mould the butter into balls and arrange the
service, allowing at least twenty-two inches between the guests. Place
the celery and relish in glass dishes at intervals along the side of
the table and serve the salad with the dinner.

A SUGGESTIVE COLONIAL MENU

Oyster Soup
Celery Home-made Relishes
Roast Beef, Yorkshire Pudding
Brown Gravy Horseradish Sauce
Mashed Potatoes Buttered Onions
Spiced Cantaloupe and Watermelon Rind
Beet and Cabbage Salad
Plum Pudding Mince Pie
Coffee

RECIPES FOR TWELVE PERSONS

Strain the juice of fifty stewing oysters, then look them over
carefully and remove all bits of shell. Wash and then place in a
saucepan and add two tablespoons of butter. Now place in a large
saucepan

Four pints of milk,
One pint of oyster liquid,
One-half cup of flour.

Stir to dissolve the flour thoroughly and then bring quickly to a
boil. Bring the oysters quickly to the scalding point; add to the milk
with

Two tablespoons of finely minced parsley,
One teaspoon of grated onion,
One and one-half teaspoons of salt,
One-half teaspoon of white pepper.

Let simmer slowly for a few minutes. Serve with old-fashioned water
crackers.

ROAST BEEF YORKSHIRE PUDDING

Select a fancy prime cut from a young steer and have the butcher cut
off the chine and trim for roasting. Place in a baking pan without
seasoning. Place in lowest part of the broiling oven. Cook, allowing
fifteen minutes to the pound. Turn the meat every fifteen minutes and
baste with its own fat.

Cooking the meat before the flame gives it the flavor and appearance
of the old-time open-fire roasting.

About twenty minutes before serving the meal, place one-half cup of
the drippings from the roasting pan in a baking pan and place in the
oven to heat. While heating, prepare the pudding. Place in a bowl

Two and one-half cups of milk,
Two eggs.

Beat to mix thoroughly and then add

One and one-half teaspoons of salt,