Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1889-10-24
COOL SUMNER DELtcAclEs.
And How They should BE Served on Ill.
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 ID
expected to get cool and refreshed.
Not so much as crust of bread ia
served with it.
Another cold dclicacy is asparagus,
sent straight from the ice-box to the
dinner table on a platter covered with
a dolly Cold butter gravy or may.
onnaise dressing is served with the
plant, which constitutes course by
itself. many ladies using it as a subst.
tute for salad. The manner in which
the vegetable is taken in the finger
and mouth is something Of test in
table manners, and, rs rule, stamps
the elegance of the diner. All cutlery
Is withheld from the service, and there
is but one alternative to taking the
cold sticks up in your tingers-tota
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 a harpy.
Fancy cakes are enriched by the adj
dition of maroons, candied cherries
and piDpaunIp 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 a 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.
Blaekbcrries are sent to the table ID
little blocks of ice followed out TO
contain about a teacupful of fruit
The block may be wrapped around
with a folded napkin and set on a
dessert plate OF sent TO table in ice
cream saucers sufficiently deep to hold
the water, if there is gas-lignt to in.
crease the Leaf.
Cantaioupcs served in halves are
delicious filled with punch or ice
cream. Wined melon is made an in
dividual dish and the servant goes
round the table it'll a tray of caratIes,
and clarct, sherry or white wine is
dashed over the crushed ice and allow.
ed 10 flavor the fruit. Sometimes the
remnant of a claret or champagne cup
is used By The hostess who dresses the
fruit, and spriukles powdered sugar
or caudied cherries over it.
The aversion to slicing bread is on
the increase. One little housekeeper
in Niuety-third street who is an int on
all such matters, uses 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
Eugli~ lover of weli-done-aud-a-day'
Old breaks of whatever ne wishes.
A jelly om"ict is the dish of dishes
for breakfast. BY way Of variation
blackberrics may be rolled up in the
light yellow putt, for which small
olives are used as buttons. I'm making
French pancake pineapple shavIng'
vice jelly win be found very appetIz-
ing. -AClr Ior5 IpJrld.