WHOLE PINEAPPLE FILLED WITH FRUITS.
CLAM BISQUE. HOT CRACKERS.
WHITEBAIT. BROWN BREAD AND BUTTER.
BOILED CHICKEN. OYSTER SAUCE.
POTATOES CREAMED.
ORANGE SHERBET IN HOLLY BOXES.
TONGUE SALAD. OLIVE SANDWICHES.
INDIVIDUAL PLUM PUDDINGS.
COFFEE. BONBONS.
Pineapple is in market all the year around in our cities, and at a price
which varies little from the one in summer; if, however, the fruit is
not to be had, serve whole bananas chilled, each one lying on its side
on a plate with a strip of skin removed, and lemon juice and powdered
sugar over it; it is to be eaten as bananas usually are now, with a
spoon.
[Illustration]
The whitebait is a peculiarly delicious fish, and not an expensive one,
for as it is very light, a pound will go a long way; it is sprinkled
with flour and fried in a wire basket in deep fat and served with a bit
of lemon and thin strips of brown bread. Smelts or small pan fish may be
substituted for it, if it is not in one's market. Only the white meat of
the chicken is to be used on the table in the next course, with a white
sauce with oysters in it. The tongue salad is made by cutting canned
lunch tongue into small pieces, covering with French dressing for an
hour and laying on lettuce with mayonnaise over it; the sandwiches
passed with this are made of chopped olives and a little mayonnaise on
thin bread and butter. An ice cream may be used in the place of the
puddings if they are not fancied, and the caterer can furnish small
figures of Santa Claus in coloured creams which are very attractive.
In December there should be snow on the ground, whether there is or not;
certainly except on the sea-coast there is apt to be. A luncheon all in
white is appropriate in winter in any case, but if your guests can look
out on a white landscape, so much the better. This meal might precede a
sleighing or skating party; as one skates in the city on artificial ice
oftener than on that which forms naturally, this luncheon may be served,
whatever the weather, for a party of skaters.