Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1888-04-22

tips confined By silver fern leaf will
crown this top-loftical arrangement.
The cards Of invitation have been out q
week and the hour is g. The cards are
Yeritable gems, mSmms's own work.
winged Mercury spriDgirg from bed OF
lilles-the reverse bearing the form of in
Vltation. The table will seat twenty and
we Shall hsve merry time, for l have
provided menu for talk as well as for
table and we are to discuss female author-
ship In America. My idea being that
what comes cut of the mouth is quite as
essential to enjoyment as that which goes
in.
The table, with its snowy linen and
crystal, Is q dream of beauty. Down the
center is scarf of pink China crepe,
fringsd With msiden-hair ferns-the CEN
terpiece being bed of ferns and moses,
and at each cOrner q rose-colored, slen-
der vase filled with lilies of the valley,
surrounded By their own green leaves.
Before every guest Is tiny bunch of
lilies aud ferns, tied with pink. The
fkVors are brooches Of ivory lilies of
the valley, exquisitely carved. Jack sent
these 10 me from Paris and suggested the
decorations. The light is rose tinted ard
fairy lamps are buried mid the ferns and
MOSES.
The menu is simple; don't be shocked
at 80 homely vegetable ss cucumbers
leading. That is the latest fad, and will
doubtless hold SO long as they have to be
imported snd cost considerable money.
These are served first IS an appetizer
after being sliced very thin they ere 81
lowed to stand half sn hour In Ice water,
slightly salt, then drained and seasoned
with salt, pepper and vinegar; the courses
follow in this order:
Cucumbers.
Bouillon.
Boiled Salmon, Madeira Sauce.
Sweetbresd, with Tomato Sauce.
Chicken Terrspin.
Lettuce and Stuffed Egg Salad.
Apple Charlotte.
Orange Sherbet.
Fruit.
Cate Noir.
You will sgree with me, sm sure, that
this will be an aesthetic luncheon, and |
can only hope the result will prove tins.
my idea Of having its success depend
more upon the besuty Of the spread spd
the brlllisncy of the guests than the
length of the bill of fare, will be fully re
allied. Vale, 1 submit myself to nv
dressing maid.
RECIPES.
Barley Soup-Four pounds OF cracked
beef shank boiled slowly four hours; let
cool, skim, add half cup Of barley, boil
an hour, season ard serve.
Sponge cske-One cup of sugar and
three eggs, beat well. add one cup of
-four and one teasponful of baking DOW
der; mix well snd bake.
Graham pudding-Two cups Of graham
-four. one cup Of molssses, one cup sweet
milk, one cup chopped rsisins, two tea
spo nnfuls OF soda. Steam three hours,
Feather Cake-Mix one cupfuI Of sugar,
one OF milk, one tablespoonful of butter,
one egg, two and half of -four, two tea
spooDsful OF baking powder; flavor to
taste with nutmeg and lemon.
Romsn Puuch-Boil together three
pints CT water sld ee-quarters of q
pound Of sugar for ten minutes. When
quite cold add the Juice OF dozen
oranges. Put in the freezer, aud when
nearly frozen stir in rapidly q gill of rum.
Finish as for plain ice.
Cofiee Cake-Oae cup coffee, two cups
sugar, one cup molssses, four cups -four,
one cup butter, four eggs, reserving
whites for frosting, two cups raisens,
two teaspoons soda, two teespoonsscinna-
mon, two teaspoons cloves, one teaspoon
nutmeg.
Chocolate Blanc Mange-stir four