The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1890-06-22
A YELLOW LUNCHEON.
How to Prepare the Table for
One-The Menu and Service.

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X%E9ELLOW is tone that admits Of tile
EWZS: greatest variety of treatment in one
~ way and of the fewest in another
way White, pink, scarlet and violet can
be used lavishly; yellow. on the other hand,
nust be used sparingly and with that deli
cacy of touch i'll which lies the genius Of
the true artist.
One reads of dinner-tables furnished with
yellow satin coverings. yellow-shaded
lights, yellow porcelalDS and yellow flow
ers; and instinctively one says: Ugh
it reminds me of the quarantine flag!"
Now, there are treatments of this tone
that will not suggest all the horrors Of
jaundices and smallpox.
Let us commence with pale but strong
greensh gold, like that of the jonqul. A
wide, crinklcd Japanese crepe comes In the
same tint and satin ribbon and fluffy
illusion can be found to exactly match
In the center OF the table place slender.
twisted flagon of amber glass, either Vene-
tian or Hungarian, aud in it dozen great,
perfect jonquils on long stems, with few
stiff leaves on the outside. Around the
foot of the tiagon, which should be SO slen-
der as not to hinder the vision from end
to end of the table, mass the crepe
and Illusion in loose serpentines and
among the folds place with careless
grace two or three punches of jonquilS
tied with the satin ribbon that will catca
the light in places and relieve the dizziness
of the crepe. IL your dlnng-r00m gets the
afternoon sunlight you will no. need your
rarlor lamps, so you can remove the recep-
tacle for the Gil and leave the wrought brass
urn empty. Shove the urn up on the stand
ard as far as you can and NIL 1t with Ionquils
and struggling leaves, and over the edge
may be allowed to fall trailing vines OF smI-
lax or tradescantia. On the buffet place a
cut-glass punch-bOwl filled with jonquils,
and at each cover on the table lay a
generous bunch OF the same bios.
SONS, tied with many strands of
narrow satin ribbon of the same
color as that in the center. II you wish
you need not cut your bolt Of ribbon at all,
but leaving several yards between each
bunch you can place the bouquets at the
ribbon TO the center, producing starred or
rayed effect. Still, set figures are to be
avoided whenever it is possible.
Never be deluded into using yellow por-
celains-they take away all the appetizing
the softest in the long run.
A menu for u yellow luncheon might in
clude cream soups or purees, creamed
oysters: fowl, broiled or fricasseed with
egg sauce; amber jellies and timbales, a
lemon jelly omelette, frogs legs with white
sauce or en- papillote, macaroni au gratiD,
q
salad in which all the yellow leaves have
been broken, and TO go with it real French
mayOnnaise of mustard, vinegar, salt, with
a bit of garlic rubbed in and then removed,
and the oil worked in drop by drop for an
hour. Don't use cornStarch or eggs, or any
of these makeshifts, but take time and have
the real article. A dessert of Mexican
oranges, sliced pineapples. apricot short
cake, cup custaTd or charlotte russo may be
served with small cakes or crackers sprin-
killed. with cheese and crisped in the oven.
If jOnQuilS cannot be had, any of the fol-
lowing flowers may be substituted: Yellow
banksia roses, yellow jasmine, pale lemon
orchids, acacia, datfodils, yellow lupins,
yellow marguerites, buttercups, primroses
or Scotch bloom.
If eschschOltziaS, those gorgeous blossoms
popularity known as California poppies, are
in season, very daring treatment may be
ventured. Generous looking, wide-mouthed
jars now come in tint known as the third
or darkest Nile green, or little deeper
tint known as peacock green, 1t Is sort
of blue containing large percentage of
emerald green and citron yellow.
Use no center-piece for this design, but
instead place one of these 12-inch jars at
one corner of the table aud fill it 10 over
flowing with these gorgeous fiame-colored
peoples. Ribbon of this same color may be
run from beneath the jar to each cover and
there made into twisted rosette, III the
heart of which is set an orange from which
the pulp has been removed and replaced
with pineapple or an orange water ice
This is a grateful relief from the almost
invariable introduction of raw oysters. 1t
is preferable for ladies' luncheon, as the
sex has a passion for Ices of all kinds:
In different parts OF the r0Om either on
small stands or on the buffet and mantel,
set Jars similar IN form to the one on the
table. But have one deep reddish brown
and the other Il rich sap or olive green.
Let the light that pOurS in at the windows
be softened by cream-colored India silk or
madras Never use sash curtains of dis
tinct tone, as they will sometimes wholly
ruin the character of striking decoration.
In choosing small tables or stands try to
avoid those of the ordinary height Get
one 21s feet high and one AZ feet high. On
this latter great bowl can be placed filled
with an overlooking tangle of vines and
grasses that is perfectly bewildering when
well treated.
For luncheon in these tones would
suggest the water ice first, or, if preferred
the deep-t0ned nutmeg-melon, by way of
introduction. cream of carrots might
come next, followed by deviled crab or
clans served in the shell, and .smelt or
pompanos baked in white wine and accom-
panied by sauce piquante or beurre de
cerfeuille. Then rabbit or quail stewed
down with claret or champagne, tomatoes,
cloves, a tiny garlic, some cubes of sweet
salt pork, some chopped parsley and a
handful of French carrots. When served a
garniture of cut carrots may be used. For
vegetable use white asparagus, with a
sauce of oil, cayenne pepper, salt, lemon
juice and chopped estragon; white string
beans, summer squash, cauliilOwer au
gratin or a la creme and new potatoes au
matre d'hotel, favorite style with the
ladies.
For dessert if the water ice has already
been used, you may serve steam pudding
Troy made from dried bread-crumbs AMI
buried in rich sauce. If this be too heavy,
serve a charlotte russo or tutti-frutti, or
if the chef is an expert, cream puffs filled
with whipped cream.
Tarts are unfortunately considered out of
date, yet it is pity, for what is mere tooth
some than bit of crisp pastry as thin and
| faky as an egg-shell. and in its center q
| rich spoonful of preserves that fairly melt
| in the mouth. /, for one, believe in using
| good things regardless of time and style,
| unless it be in q matter of dress that may
| offend the public eye. Tarts cannot offend
| quite the contrary, and they offer such an
| illimitable field for experiment. One can
| have game tartS made with shredS OF quail.
| duck, SQUAD or chicken or shell-fish, covered
| with an appetiZng sauce; or one can use
| the whole gamut OF creams and fruits. The
| average man would hail a delicate morsel
| of high-seasoned tart with positive delight,
| more especially if, like the average man, he
| has been living for years and years on
alternate steak and lamb chops until his
| palate is in state Of rebellion.
EMELIE TRACY Y. SWEET.