4 P.M.

Celery Pickles Olives
Sardine Canape
Bouillon
Miniature Codfish Balls Tomato Sauce
Parsley Potato Balls Cucumbers
Baked Sugar-Cured Ham
Currant Jelly Champagne Style Sauce
Paprika Potatoes Peas
Asparagus Salad
Delmonte Dressing
Individual Hot Mince Tarts Coffee

Almost any choice of meat may replace the turkey or ham.  Chicken guinea hen, duck, geese, squabs or baby pig and any one of these will blend very nicely and balance the meal.

For six persons prepare the grapefruit early the evening before and then set in the ice box until needed.  Use a prepared breakfast cereal, such as corn flakes, etc.  This eliminates cooking the cereal.

BROILED MACKEREL

Select two medium-sized or three small mackerel and place in a large pan to soak early the day before Christmas.  Place the skin side up and cover with warm water.  Just after the evening meal, drain the mackerel, cover again with warm water and let stand overnight.  This will remove the excess salt.  In the morning, place in a large baking pan, set in the broiler or hot oven and baste every four minutes with boiling water.  Cook for fifteen minutes for a large mackerel and about ten minutes for small fish.  Lift to a hot platter and cover with

PARSLEY BUTTER

  Two ounces of butter,
  One-half cup of finely chopped parsley,
  One tablespoon of grated onion,
  One tablespoon of Worcestershire sauce.

Work to a smooth mass, then spread on the fish and serve with a lemon cut in wedge-shaped pieces.

TUNA FISH A LA KING

Open a can of tuna fish and turn into a china dish.  Now place in a saucepan

  One and one-half cups of milk,
  Four tablespoons of flour.

Stir to blend, then bring to a boil and cook five minutes.  Add

  Three tablespoons of finely minced parsley,
  One tablespoon of grated onion,
  One well-beaten egg,
  One teaspoon of salt,
  One teaspoon of paprika.

Add the tuna fish, which has been broken into large flakes.  Heat.  When smoking hot, serve in ramekins.  Set the ramekin on a tea plate and then place in a small pile four potato balls, which have been rolled in melted butter covered with finely minced parsley, then sliced and well-seasoned cucumbers.

CLEAR TOMATO SOUP

Use

  One can of tomato soup,
  One quart of water,
  One teaspoon of salt,
  Two tablespoons of grated onion,
  Two tablespoons of finely minced parsley,
  Two beef cubes.

Heat slowly, then serve with tiny squares of toast.

LYONNAISE POTATOES