The Christmas Dinner

The chief characteristics of a Christmas dinner table should be brightness and glowing color. On this account table decorations in which red and green are skillfully combined are very effective for a Yule-tide diuner. The cloth maybeofwhite satin damask. The centre-piece is a round of white satin embroidered in a design of holly leaves and berries. O,i this eentrêpiece rests a huge l)owl of holly with its glossy green leaves and scarlet berries. Frorn beneath this bowl stretch streamers of broad red satin ribbon to the four corners of the table. At each corner the ribbon ends in a large bow in which is fastened a bunch of holly. The candle shades are of deep red, and cast a warm glow upon the white cloth. Boutonnieres for the gentlemen are sprigs of holly, while deep red Jacqueminot roses forni the lndies' corsage bouquets. White and green, or white and gold china is pretty upon a table thus laid, although any dishes may be used that will not contrast unfavorably with the red and green decorations. A menu for a Christmas dinner may be as follows : Gaviare Toast. LittleNeck Clams. Cream-of-ïïeet Soup. Sinelts, Butter Sauce. Kried Potatoes. Sweetbread Paltlea. EoastTurkey stnffed with Oysters Cranberry Jelly. Sweet-potato Croquettes. Roman Punen. Broiled Qunil. Lettuee. Crackers. Cheese. Olives. Mfilted Almonds Minee Pie. Biscuit Tortoni. Fruit Crème de Menthe.