Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1889-10-03
COOL SUMMER DELACACIES.
And How They Should Be Served on the
Table.

This is the sort of weather for bouil-
lon, which fashion serves in cups of
frosted crystal with a slender silver
spoon. Immediately after pouring the
clear broth into the cups an inch of
shaved ice is added and the guest is
expected to get cool and refreshed.
Not so much as a crust of bread is
served with it.
Another cold delicacy is asparagus,
sent straight from the ice-box to the
dinner table on platter covered with
dolly. Cold butter gravy or may
Onnaise dressing is served with the
plant, which constitutes a course by
itself. many ladies using it as a substi-
tute for salad. The manner in which
the vegetable is taken in the finger
and mouth is something Of test in
table manners, and, as a rule. stamps
the elegance of the diner. ALI cutlery
is withheld from the service, and there
is but one alternative to taking the
cold sticks up in your ingers-total
abstinence the only trouble is that
people try to eat too much. One bite
is all that should be expected from a
stick. Then you escape the string
that dabbles your chin and confirms
your bad form. Fifteen sticks are con-
sidered a portion, and certainly that
number of mouthfuls should suffice for
every woman and any man who does
not consider himself harry.
Fancy cakes are enriched by the adj
dition of maroons, candied cherries
and pineapple disks.
A very delicious fruit-basket may be
made of alternate layers of sliced
pineapple, peach, orange, banana and
musk-melon dressed with a cup of
wine and powdered sugar. Over the
top of the dish mosaic in fresh ber-
ries is laid.
At the fruit shops bouquets of peach
leaves are kept for the customers who
like the flavor in tea and who line the
dish from which the fruit is served.
Black berries are sent to the table in
little blocks of ice followed out to
contain about a teacupful of fruit.
The block may be wrapped around
with folded napkin and set on a
dessert plate or sent to table IN ice
cream saucers sufficiently deep to hold
the water, if there is gas-light to in
crease the heat.
CantdlOupeS SerVeu III halves dIe
delicious filled with punch or ice
cream. Wined melon is made an in
dividual dish and the servant goes
round the table with tray of caraffes,
and claret, sherry or a white wine Is
dashed over the crushed ice and allow
ed to flavor the fruit. Sometimes the
remnant of a claret or champagne cup
is used by the hostess who dresses the
fruit, and sprinkles powdered sugar
or candied cherries over it.
The aversion to slicing bread is on
the increase. One little housekeeper
in Ninety-third street who is an faI on
all such matters, uses a silver bread
plate on which is placed half loaf
The guest who abhors crust is allowed
to tear out handful of "soft" from
the very heart of the loaf, while the
English lover of well-dOneand-a-day-
old breaks off whatever he wishes.
A jelly omelet is the dish of dishes
for breakfast. By way of variation
blackberries may be rolled up in the
light yellow puff, for which small
olives are used as buttons. In making
French pancake pineapple shavings
vice jelly will be found very appetiz-
ing.-NeU York World.