For the Christmas table (1911)
Tips for decorating the Christmas table
A novel and effective decoration scheme for a Christmas dinner may be had as follows:
From the chandelier hang four strings of popcorn, attaching them at the corners of the table with yellow crepe paper or satin ribbon. For a centerpiece, select a perfect shaped, early cabbage — the common variety will not do. Cut out its heart and fill with bellflower apples piled pyramid fashion. The effect will be that of fruit in a large green rose.
On either side of the centerpiece, place a mat of teale — they come perfectly round and lovely in coloring of delicate green. On each one, have a cut glass dish of muscat grapes and bananas, thus maintaining the color scheme.
As favors, have green peppers – the round ones — scooped out and filled with salted almonds, prepared by dipping in white of egg, browning in oven and salting, a preferable way to frying in oil. The peppers must be covered with yellow crepe paper to resemble miniature pumpkins.
For place cards make bonbons thus: Split walnuts in half without breaking the shell. In one half put a conundrum, in the other its answer; tie halves together and wrap in yellow crepe paper, leaving fringed ends each side. Tie tiny cards bearing each one’s name to these with yellow baby ribbon. Rest the bonbon on the tumbler with card hanging down and utility is combined with fun.
The walnut meats use for Waldorf salad, the delicious salad composed of nuts, apples and celery with mayonnaise dressing.
The yellow and green deepening into the rich brown of the turkey is a delightful departure from the stereotyped red dressing of a Christmas table. Try it.
Then for the indispensable cranberry sauce, here is a recipe that once tried will become an institution in the family:
Cranberry jelly recipe
Measure one cup of boiling water to each quart of fruit; place on fire and boil six minutes from the time it starts to boil; take off fire and rub through hair sieve, adding two cups of sugar to each quart, not to the amount after straining but to the original quart. Leave overnight and it is a firm jelly, retaining the fresh fruit flavor by morning.
- Marian Taylor, East Oakland
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Publication: The San Francisco Call
Publication date: 3 December 1911
