Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1888-01-13
Household.

Luncheons are more easy form of
hospitality than the ceremonious dinner
giving that once prevailed. This elabo-
rate form is now reserved for what may
be termed state occasions, and is re-
stricted to the entertainment Of distin-
guished strangers. while intimate friends
and valued scq uaintances are invited to
participate in the less OstentotiOus lunch.
Much Of the success of these depends
upon the good taste of the hostess, fer
whether the table glitter with silver or is
more plainly set, the eye must be capti-
waited by the beauty of its arrangement
as well as the palate gratided by the deli
Lacy Of the viands.
The table must be spread with the
finest napery and napkins oeautifed with
drawn work or other needleWork. White
glass Is preferred, and the most fastidious
people Gow pride themselves on the deli
cacy and purity of their fine cut glass.
The room Is generally daIkened and the
gas jets shaded. Flowers and candle en-
ter largely into the table decorations,
fruit Is prepared In such ways as to prove
a pretty garniture as well as piqusnt
appetizer.
bOGiIIOu 10 usually SSIfSu ds 1uuCuSOuS
The one requirement is thai it be clear as
amber, and hot. 1t is prettily served In
the twO-handled cups that are now made
expressly for it; toasted bread cut in
squares and crackers ought TO be served
with it.
AS center piece the following arrange
ment of fruit Is ornamental. 1t is large
glass stand on which are placed as many
Jelly baskets as it will hold. Take the
oranges, cut the skin in such manner as
to form q round basket with a han
die; cut notches on the edge of
basket and handle for ornament
carefully removing the pulp. For jelly,
take half box of gelstine, two cups of
sugar, one cup of orange juice. Pour
over this one and half pints of boiling
water, boil till thoroughly dissolved, and
fill baskets when cool. Set on ice, or in
cool place till needed. Tie narrow rib
bon in form of bow 20 the handles, all the
colors different.
A dainty salad or two, some sliced
turkey ham or tongue are all the cold
meats needed. A fresh cocoenut grated,
mixed with the beaten whites Of five
eggs, pint of thick cream sweetened;
the whole beaten together very light is 8
pretty contrast to the centerpiece. The
supply of cake need not be extensive, but
should be delicate and attractive Angel
cake and mushrooms are popular. Loaf
cake Is now considered more elegant than
that baked in layers. Still ribbon cake is
pretty when cut, and shows well for
little labor. To make it use the batter
OF white cake, the old recipe IS the best;
one pound Of sugar, three-fourths of
pound of butter, light pound of -four
and the well beaten whites Of sixteen
eggs, flavor with rose water. Bake
two layers white, for the top and bot
tom, then pink, chocolate and fruit,
this last to DE rather thicker and form
the center Of the cake. For this add one
cup Of seeded and chopped raisins, one
quarter of pound Of thinly sliced citron,
q cup OF currants, two taolespoonsful Of
molssses, tablespoonful each of
Gil kinds Of spice; the pink
coloring is easily made from
cochineal and can be kept on hand. 1t is
prepared as follows: One tablespoonful
of pulverizsd cochineal, one tablespoonful
eacn of pulverized alum, soda and cream
Of tartar; mix thoroughly with half