The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1891-06-17
TALKS OVER THE TEACUPS.
HOW TO ENTERTAIN AT BREAKFAST.
An American Princess-Lady Macdonald
Amusing Experience of Enthus;-
astic Young Actress-John Strange
Winter-some Odds and Ends.

In an article on breakfasts in Good
Housekeeping Sarah sedgewick saws:
Within few years past breakfasts have been
occasionally given by ladies in this country in
Difference to some distinguished guests. The
character OF theEe companies has varied
greatly. Most frequently the number of guests
has been limited TO eight or ten, and the break
fast hour has been ss early as II o'clock. The
decorations of the table at breakfast this spring
were entirely in delicate green and white, the
only bit of bright color being supplied by the
strawberries which formed the first course.
The menu was as follows:
strawberries
Coffee. Chocolate.
Hot Rolls Toasted Waters.
Broiled Salmon with Hollandaise Sauce.
Radishes.
Sweetbread Croquettes. Potato Balls
Fret Pannnas with Fruit Sauce.
The strawberries were dipped in powdered
sugar and eaten from the stem. Sometimes the
strawberries are laid upon fresh grape leaf,
which makes them look very cool and tempt
ing. This recipe for HOllandsiss sauce, given
by Mrs. Henderson. is one of the best:
Cook four tablespOonfuls OF good vinegar in
q small basin or cup until reduced one-half,
seasoning with salt and pepper corns. When
cool remove the pepper. add the beaten yolks
of four or five eggs and bit of butter the size
of an egg. Place on a slow fire and stir till of
the consistency of a thick cream. Set the dish
containing the sauce in pan OF warm water
by the side of the fire and work it briskly
with a spoon 10 froth il, adding several small
bits of butter, in all the size OF an egg. When
the sauce is light and smooth it is ready for use
and will be found excellent with fish OF all
kinds. The croquettes, which a-e very fine, may
be made after any reliable recipe for chicken
croquettes, merely substituting minced par
boiled sweetbreads for the chicken. Add
very little lemon juice, also, II the recipe does
not call for il. A tomato sauce seems almost a
necessary accompaniment to these croquettes.
and may be quickly prepared by adding little
water and melted butter to boiled catsup. Let
the whole boil well, and pour about the cro-
quettes Just before they sent TO the table.
The potatoes should be cut into small balls
with q potato scoop, and fried brown in boiling
lard. Garnish with parsley. and serve with a
white sauce.
After peeling the bananas, cut in halves
crosswise roll in egg and cracker crumbs, and
fry fine brown in deep fat. Make rich
padding sauce 20 serve with them, and when
completed stir into il chopped raisins from
which the seeds have been removed, finely
minced citron and dried currants. Allow the
sauce 70 stand q short time before serving,
that the fruit may be soft and moist.
At another delightful breakfast, of differ
ent type, more than twenty ladies were enter
tanned. Upon this occasion the guests dressed
as for az afternoon reception, laying aside the
outer wraps, but retaining bonnet and gloves.
Arriving promptly az IL, they were agreeably
entertained for time by accomplished
reader, a friend of the hostess, in whose honor
the company was made. A small table placed
just beyond the draped portieres at the end of
the large parloT, held the books necessary for
the readers use. Through the graceful tact of
the hostess the occasion was robbed of oil stiff
ness, and during the intervals between
the selections conversation WAS freely in
dulged. During one OF these the table
was quietly removed and two others substi-,
tuted. Each was covered with n handsome
teaeloth, and upon this a centerpiece-One OF
open work laid upon pink, the other embroid-
cred in delicate greens. loose bunch Of
sweet peas lay upon the pink table. Here the
chocolate pitcher had been placed, a beautiful
piece in Royal Worcester decoration, with
cups and saucers TO correspond. A pretty
bowl heaped with frothed cream, another of
sugar, with The teaspoons. completed the APP
pointments of this table. A few sprays of
msiden-hair fern lay upon the green table,
where the coffee was dispensed, which, with its
steaming urn and dainty china, was exceeding
ly attractive.
As the maid appeared bearing a tray of
napkins. the ladies arranged themselves in
pleasant groups, the hostess taking her place
at the coffee urn, and the daughter Of the
house, lovely girl, in soft pink draperies,
presided over the chocolate. More than one
81 the guests commented on the beauty OF the
picture-the prstty tables framed by the
portieres, the two graceful women, each
charming In her own way, the sweetfaced,
sllver-haired matron, and the brilliant, fresh
checked grill
The first course consisted of lobster bsque.
A handsome doiley had been placed on each
plate, upon this cup two-thirds filed with the
bisque. A teaspoon lay on each side of the
plate; upon the other bit of maiden-hair
fern and spray OF sweet peas. When this
course had been removed, other plates were
brought having sweetbresd salad laid upon
crisp lettuce leaves-the curley. fringed variety.
With this course the coffee and chocolate we're
tered biscuits were passed; also olives. The
last course consisted of orange sherbet, tinted
the faintest shade Of pink and served 10 sher-
bet cups on plates covered with doileys. Small
ornamental cakes were passed with the sherbet.
One Of the guests in commenting upon the
entertainment afterward, exclaimed: 81
don't know when / enjoyed three hours so
much as OF this delightful breakfast"