Evening star. [volume] (Washington, D.C.) 1854-1972, 1893-08-19

sIME4&kM causes distress to one
with a sensitive taste
even in the homes Of
friends. where one
should experience rest and pleasure.
He who can afford to secure the guidance
OF an expert need not be greatly exercised
about the treatment Of his house, but to
those whose incomes are very moderate
real art Is also possible. owing to modern
enterprise and ingenuity, which have pro-
ouced decorative fabrics and furniture in
excellent designs at prices that would once
have been looked upon as entirely out of
proportion to the merits of the WORK.
10 nave each room in the house furnished
anu decorated In manner appropriate to
It's . use Is an early principle to bear in mind.
Inc! Inc drawing room furniture should be Light,
WIN short-iegged gossip chairs and sew
erai really easy ones to reciine in; the din
ing room should have an Jingle nook The
no inira ay coy nook" and the hall cheer
lui hfe, which is next in value to the warm
journey.
There is no further necessity for using
Satisfactory choice can be had within the
Iiuiits or the thinnest purse. A room origi-
MAJ many ouIl can be relieved and given a pleas
ant decorative effect by a pretty, cheerful
wall paper; and II bath enamei-within the
Ieach or the most modest decorator-is used
~ transforming old gilt mirror and picture
frames (Which must be frequently sized)
INTO deep ivory an apartment Of CHASTITY old
fashioned arrangement may be positively
Illuminated with cheerfulness.
As an Illustration, dainty bed room of
m0derate expense may be fitted up after the
I HsiS ing plan: Have the walls papered
frieze. finished with ivory painted rail: let
the ceiling paper be cream and gold and
nave nave az the woodwork painted antique
ivory, almost buff shade. Drape the win
dows with dainty French cretonne lined
with faint shade of old pink, and arrange
inner curtains of soft cream muslin The
ha ,r,A- n
oraped with the cretonne. II there is a
nxed wardrobe have 1t enameled also with
the panels filled in with cretonne to match
the hangings, tightly stretched over and
made neat at the edge with a tiny wooden
holding. The bed can be draped in Italian
style by hiking a slender rod at the head
with a movable bracket at each side to sup
port the curtains. These are simply screwed
on to the wall and he can be moved any
way. On the floor before bed bureau and
mantei can be laid soft coIored, ineApens-
i've Japanese rugs.
In wealthy artistic homes fancy runs
riot among the styles of Louis Quinze ia
Gobean, early English. Dutch or Italian
Renaissance A very effective style is the
mauresque decoration, especially in favor
ror corner embellishments OF drawing
rooms. libraries. dining rooms and halls,
this corner treatment being intended to
mask ugly angles.
The woodwork of the mauresuue style
exhibits delicate Arab arches and tracerv
and Is oftenest enameled in ivory, which
enhances the dainty effect, although the
red or Alhamb-a blue.
A courageous idea Of decoration has re-
Gently been attempted in the home Of a
Lonoon artist, where the principle acted
upon-f1rst, that room is a back.;roun for
human beings, and. second, that the pic
. lures on the walls Of rooms are an integral
part OF the scheme Of color-has been car
ried out with such success that the
pictures seem like jewels in their places
The reason for this is the minor decora-
lions, wall color, cabinets curtains. car
"a MIC 4
snow scene has been placed on white
wall, a primrose sunset on a primrose
purple and gold room has been hung a
painting of mountains bathed in purple
distance; while over the mantelpiece a
or purple like the last chord of song"
Savories and Hors d'Oeuyre.
These appetizing little dishes have of late
been brought very much to the front on
well cared for dinner tables. In many
houses they have almost superseded the
sweet dishes, and they are SO very nice
both in appearance and taste, they place
great attractions within the power of the
housewife.
In serving hors d'oeuvre are placed sepa-
rately on a plate, one to each guest, while
savories are served on a dish and handed
round. each guest helping him or herself.
However, though this distinction exists,
1T is not essential, and either can be placed
on the table before the guests come into
the dining ROOM separate helping for each
guest, or in little dishes along the table, SO
placed that the various diners can convent
entity help themselves. In the latter case
are the inevitable olives, also sardines
slices of different kinds of sausage and an
chovies When served separately they are
a little more deliberately prepared.
Another popular fashion. lately introduce
ed is handing round several kinds of these
hors doeuvre and savories together in a
low dish having three bowls attached to
one handle. so that guests may choose one
most to their taste.
Some Tempting Dishes.
A delicious savory is curry toast. For
this wash and pound four ounces of an
chovies with little curry powder. a little
vinegar, little mustard and enough butter
to make 1t all into smooth paste. Spread
this mixture on hot buttered toast and let
it get thoroughly hot in the oven. Garnish
with water cress tossed in oil and vinegar.
Deviled biscuits make tempting relish.
both sides and dust them with pepper: rub
a slice of good cheese to a smooth paste
with little made mustard, and cover one
side of each biscuit with this mixture.
Grill them over a clear fire.
For a savory sandwich appetissant
pound together to smooth paste one
Parmesan cheese and made mustard to
taste; butter some thin slices of bread
with this mixture and lay on half their
number thin slice of bologna or any
othe. sausage. Press the rest Of the
cheese-spread bread on the above, cut them
into neat narrow sandwiches and serve on
a bed of mustard and cress.
A pretty hot SaVory can be made by fill
ing tartlets of rich puff paste with saw
DRY meringue of whipped white Of egg and
Parmesan cheese and setting them in the
oven till the meringue is crisp and of
pretty pale fawn color. The pastry tart
let's should be baked before the meringue is
put in.
A similar savory, cold, can be made
by substituting for the meringue some
cold stiff whipped cream with grated Par
mesan to taste. Pile this up in a rocky
manner in the tartlets and serve.
quaint savory is caviar sandwich Slice
crust. Then with a cake cutter cut it into
small rounds. Spread delicately with but
ter, then with caviar, and lastly sprinkle
with green onions, chopped very fine. Lay
another round of bread upon this and pile
the sandwiches high on a dish. Garnish
with finely chopped parsley.
Princess May.
Princess May received one wedding gift
that might be of interest to all Americans
1t came from Sulgrave, a secluded Oxford
shire village, where the ancestors of George
Washington lived and died as lords of the
manor
The gift was in the shape of a cake
stand. made of oak grown in the village
and beautifully carved with the Washing
ton arms.
BY her marriage with the Duke of York
this princess has attained notoriety not
heretofore acquired by princesses, not even
by actresses, singers or famous divines
Patti has probably. derived some personal