The morning call., 1890-06-08

LAat dILlStlC u6COIdtOT u lar NIu6l lduSc
of dazzling effects than any other one color.
There is the greenish white of the Gala
lily, the ivory white of the tube rose and
single Cherokee rose, the yellowish white
of the wild clematis, the locust and the
ehrysanthemum, the pinkish white of GER
tain orchids, hyacinths and asters, and so
on.
The varied tones combine we'll with
wide range of green foliage. Indeed, the
whole effect of a fine decoration depends
upon the kind OF green combined with
certain tone of white. Chrysanthemums,
for example, can be made to look very COM
mon and dull if surrounded with soft, ten
der green of young madenhalr fern, or
indeed with any warm, yellowish-green
leaves. The chrysantEemum, as nature
herself planned it, requires dark, blush
green Tor a foil and stiff, fleshy, fernlike
masses. Its own foliage is, of course, the
m ost effective. In lieu of that the stiff
leaves of the iris will do, or the pampas
leaves, or branches Of cypress, cedar or
Give.
A charming table might be arranged as
follows: A large, round table covered with
damask cloth that has been run through
the bluing to give it the required "cold
tone. Diagonally across the table may be
laid a wide scarf of the palest nile-green
IL.
besque in silver tinsel. In the center OF
the board may be placed large, low bowl
of the new Japanese frosted porcelain,
that comes in all the delicate tlntS OF nile
green. In this bowl may be heaped a mass
of the greenish-whlte chrySanthemums
whose petals curve upward and inward
toward the center.
Laid carelessly about the foot of the bowl
may be a number OF the same flowers cut
with long stems AMI the natural leaves. and
h. I'D. ,.f fbn rf ptaU hn ~
tered buds and half-blown blossoms.
When this central group Is at least two
feet long and one foot high the effect will
be lovely.
At each cover place large bow of No. "a
satin ribbon to match the scarf, and draw
through the knot five chrysanthemums of
graduated sizes, cut with stems at least
twelve inches long.
The fashion of using luncheon favors has
entirely gone out, except among the So
ciAlly ambitious who do not yet rest secure
in the arms of the sacred four hundred.
Frail white porcelain has superseded the
gaudy decorated wares which have been SO
long in vogue.
As a rule, luncheons are served in the
natural half lights Of early afternoon. If
candles or lamps must be used, white lace
shades fashioned by the hostess heaself are
the most chic. and can be made to show all
the wealth OF purse and taste that Is deslr-
able
III pldC6 Vi CiitN buO lOiAOh-
ing flowers may be used with the nile-green
motif: Single Cherokee roses with their
own sharp dark leaves, niphetos roses,
white gladioli, white lilacS, lilies OF the
valley, locuStS, SnOWballs, orchids (greenlSh
white, white Jasmine.
Now, for a cTeanl-white motif Select
first fine-cut unbeached damask, Paisley
linen l believe they call it. Across this
throw a yard wide scarf of palest maize
satin, with a simmer of gold where the
tirht lusfpr the
place a low, wide-m0uthed jug OF Royal
Worcester and fill it with the blooms Of the
wild clematis. Let a dozen or two long
sinuous sprays fall over the edge and lie
careIessiy on the maize satin, reaching to
the edge of the table. Bows OF maize satin
/ may be placed at each cover, and III the
knot tied a loose cluster of the creamy
blooms with one six-inch spray bent down
over the ends of the bow, to be utilized
later in the corSage.
If one is so fortunate as to have gold
spoons they may be used in place of silver
on the table. In fact, the use of anything
but the absolutely necessary silver al table
has come to be considered bad form. Royal
Worcester bone dishes, soup tureen and
dessert plates should be used for tie cream
coored service, aud plates and saucerS if
they are available Over the lamps may be
hung maize surah shades covered with
coarse torchon lace; and if the buffet be
decorated. great ROYAL Worcester bowl
SONS may be used. The tendency OF modern
taste is toward elegant simplicity and
broad, striking effects.
If the wild eiematIs is not available, then
any OF the following blossoms will do:
Pond lilies and buds, white anemOnes and
their own leaves, yucca blossoms, cream
hyacinJhs. yellOwlsh orchids, yell0wish
chrysanthemums, native California azaleas,
tube-rOses and maldenhaIr, cloth OF gold
and Lady Bduksia roses, white narcissus
NTH trpln fars u nd
SONS.
These wide satin table scarfS, finished al
each end with bold arabesques in tinsel Of
the same color, are wonderfully effective;
and if several are kept on hand they can he
made available for number OF purposes.
If one has an objection to textile fabrics in
the table setting, then special pains should
be taken to choose the finest, thickest and
s0ftest damasks, in both cream and dead
white. Mirrors in the center OF the festal
board are no longer used, neither are
epergnes of any kind whatever. These
epergnes and tall jugs obstruct the view,
and are deadly to general conversation.
4 word in regard to the wine-glasses.
There was a time when no dinner was con-
sldered quite complete without glasses of
various cOlors. shapes and sizes to held the
| hooks and sherrles, burgundleS, ports and
| liQueurS with which tile men guests at
| least, were supposed to mOlsten their lips.
| Now this is a thing of the past. The best
| caterers never serve more tHan TWO wines,
a red or white wine for the body of the
| meal, and sweet wine or champagne for
the dessert. IL red wine is chosen, then
fragile tumbers must be selected; if
white wine is used, then slender-stemmed
glass, Just tinged with amber, is admis-
sible. For champagne the thinnest, whit
est and most shallow of goblets is the
thing-and the faux pas of filling the glass
with pounded ice is the seal of the igno-
ramus. One should give the hostess the
| NRfrh lnVr ralI IN
wines but the ZInfandels on ice before
serving; Zinfandels should be enveloped in
cloth wrung out Of hot water for five min
utes before serving.
At ladies' luncheon good taste would
lead the hostess to Danish wines altogether
especially If the guest of the day is
debutante. Tea in dainty limOge cups may
be served with perfect prOprlety or choco-
late, if the cook can make it creamy and
rich.
The secret of making good chocolate lies
in melting the bar chocolate In balm
barege, and not scraping it as most people
do. When quite melted, real cream may
be beaten in with an egg beater. the sub
stance brought to boil and served In small
cups.
In choosing the menu for a luncheon,
where the decorations are to follow GER
tain motif, even the color of the food must
be considered. For n luncheon in yellowish
white tones, amber calfs-foot jelly must be
used instead of curraut or cranberry jelly;
white-fleshed chicken should be served in
stead OF red-roasts; croquettes of all kinds
used instead Of artichokss, asparagus and
dark-green vegetables; pineapples aud
orange ices rather than dark puddings of
any sort.
The taste of the hostess must compass
the very least detail, and. absurd and
laughable MS it may seem, her mind must
not neglect the color in the preparation Of
the food, no matter how exquisite all the
other details of the decoration that she may
have designed.
EarELIE TRACY Y. SwETT
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Virtue in Brandreths Pills.
There is more virtue ln one BRANDRETH
Pill Than In a bottle OF the best Sarsaparia.
The solid extract OF SarsapaTilIa contained In