ter,
and wipe dry. Use Polly Prim Cleaner also, for cleaning cutlery and for
keeping the refrigerator clean and sweet.

_January_

_Hail! hail! the New Year, ring the bells
Till music echoes o'er the dells,
Play merry tunes, sing merry songs,
For joy to this New Year belongs._
--_Raymond._

[Illustration]

EDITOR'S NOTE:

_This menu--the first of the year--has been prepared rather more
elaborately than the customary Sunday menus, with the thought that it
might serve also as suggestion for a New Year's Dinner._

[Sidenote: _January_

_First Sunday_]

Menu

OYSTERS ON THE HALF SHELL

MANGOES SALTED NUTS OLIVES

CONSOMME DUCHESS--IMPERIAL STICKS

CRAB MEAT IN TIMBALE CASES

"GREEN" GOOSE ROASTED--POTATO AND NUT STUFFING

CHANTILLY APPLE SAUCE

ONIONS AU GRATIN

ENDIVE, CELERY AND GREEN PEPPER SALAD

VANILLA ICE CREAM--CHOCOLATE SAUCE

COCOANUT CUBES--CHOCOLATE NUT CAKE

FRUIT RAISINS NUTS

ROQUEFORT CHEESE--WATER BISCUIT

CAFE NOIR

* * * * *

OYSTERS ON THE HALF SHELL

3 dozen oysters.
2 lemons cut in quarters.
Salt, pepper, Tobasco, horseradish and Tomato catsup.

PROCESS: If possible, have the little Blue Points. Open, loosen, and
leave them on the lower shell. Fill soup plates with shaved ice and
arrange shell on ice having the small end of shells point toward center
of the plate. Wash lemons, cut in quarters, remove seeds and serve
one-quarter in center of each plate. Garnish with sprays of parsley
arranged between the shells. Pass remaining ingredients on a small
silver tray, or a cocktail dressing may be made and served in a small
glass dish and passed to each guest.

CONSOMME DUCHESS

Consomme served with a meringue, prepared as follows: Beat the whites of
eggs very stiff and drop by heaping tablespoonsful into milk heated to
the scalding point in a shallow vessel (a dripping pan is the best),
using care that milk does not scorch. Turn each spoonful, allowing it to
cook, until it sets. Place one of these individual meringues on the top
of each service of consomme, and sprinkle with finely chopped parsley.
Serve with Imperial Sticks.

IMPERIAL STICKS

Cut stale bread in