or the cocktail, select small oysters and pour over them a dressing
made by mixing two teaspoonfuls of horse-radish with the juice of two
lemons, two teaspoonfuls of tomato catsup and one of Tabasco sauce. This
rule makes enough for five persons. Put eight oysters in a tall, shallow
glass and cover with this dressing and put on the ice long enough to
thoroughly chill them. The cocktail is also prettily served in
ice-shells which are to be had of the caterer, or one can make them at
home by piling up small, scalloped tins half filled with water and
freezing; the tins will separate readily when they are slightly warmed.

If one lives where cucumbers are procurable in January, a delicious dish
is made by cutting off a slice from each cucumber, scooping out the
inside, heating them, filling with a thick creamed fish, replacing the
slice and serving hot. The combination of the fish and cucumber flavours
is delightful. If one is away from the city markets, however, have a
course of lobster cutlets with sauce tartare in the place of this. The
salad is one of the best and most attractive for a winter's day. It is
made by heating, seasoning, and straining the thick part of canned
tomatoes and setting them with gelatine in small individual
moulds,--little rings are pretty,--and when they are firm turning them
out on the inner leaves of lettuce; the inside of such a circle is to be
filled with mayonnaise, or, if the jelly is in mounds, the mayonnaise is
to be heaped around each and the whole sprinkled with chopped parsley.

The ice cream can be furnished by the caterer in the form of perfect
snowballs, which are attractive on a winter's day, especially with the
cakes, but if they are not to be had a white cream served with
maraschino cherries is delicious. The cakes are made by scooping out
rounded spoonfuls from a large angels' food and dipping them first in
warm, boiled frosting and then rolling them in grated cocoanut. No
sherbet is suggested for this luncheon, as one cold dish is enough for a
January meal; still, if you wish to make it rather more elaborate you
can introduce a course of orange ice or Roman punch after the quail; or
you may make a formal luncheon of it by changing it in several ways.

MENU

OYSTERS ON THE HALF-SHELL.
GREEN PEA BISQUE. CROUTONS.
LOBSTER CUTLETS. SAUCE TARTARE.
SLICES OF TURKEY-BREAST. CURRANT JELLY.
FRENCH PEAS.
PINEAPPLE SHERBET.
QUAIL ON TOAST. FRENCH DRESSED LETTUCE.
SN