Evening star. [volume] (Washington, D.C.) 1854-1972, 1894-07-21

MN INN form that, in this re-
|tVe spect.is sweeping over
fashionable hostesses,
at dinner given recently by a nouvelle
riche-surely. no colonial dame would SO
put to shame the elegant simplicity of her
ancestors-the table decorations were not
on the reformed order. A low silver bowl
In the center was filled with pale purple
pansies, on their own roots, as ~ grow
ing; rising lightly above these were a few
small frouds Of asparagus fern and a small
hlac-tinted orchid, whose blossoms grew
singly along an arching stern.
That In itself. was very charming but ~
was vulgarized by broad lengths OF lilac
satin ribbon. which. extending from the
powl. meandered to the corners of the
taple' caught here and there with flowers.
and ending in large bows crossed by sprays
or orchids and pansies Moreover, the ca
terer was in league with the florist. ana all
the viands that could possibly he t,ea
had bands and bows to match those on the
table. 1t is needless to mention that some
OF those culinary sashes were in a very
sorry condition after being fork ed about the
plate In the process OF releasing the food.
The Ribbon Craze.
The latest fussy ribbon effort. which L.,
O.
dinner table arranged with a trellis OF na-
tural green foliage. placed fiat upon the
cloth, having an elevated center part also
arranged In acknowledged pattern. The
color Idea was montrosity In blue and
green, carried out In this floral decorate
py tying the foliage trells, at frequent In
te-vals. with knots OF blue baby ribbon, Ex-
cept to tie the handle OF a basket, a ribbon
bow on the dining table is an incongruity
In taste-it is more offensive still, IL is an
accentuated impertinence in taste
The hostess that values her fioral decora-
tons In proportion TO the money they cost
her may refrain from offending refinement
ana yet spend little fortune in .trop-
zeal table This is an unique arrange
ment or unprecedented height, sloping down
from the middle TO the two ends Of the
table. the design carried out entirely in
tolage OF different kinds, but the whole ef-
tect so oelicately transparent that IL seems
fairy-like screen, which serves, not 20
conceal but 10 lend enchantment to ones
table vis-a-v.s.
The hostess without supernous money tc
nlng 10 the winds or with a taste too sensi-
tive TO convert her dinner table into q
ribbon counter and ma gnified horticultural
display will be quite satisfied with the
grace of a bowl OF ember Venetian glass
rounded with marigolds Of lovely deep ma
hogany color, or a silver basket filled with
waving day break" carnations, or a slender
crystal vase from which the stately iris
poppy may De utilized. its vivid scarlet per-
fecily SEX Off by the snowy danlask.
Floral Salads.
II has become an accepted fact, even m
the most modest households, that our food
should be made as attractive to the sight
as 10 the palate. This does not mean that
appearance should outweigh tss.e; that
simplicity should give way to fanatical
excess: that craze for color schemes
should create a mania for abnormal tints
In our sauces and garnishes: that. not be-
ing content with green or pink, which are
at least natural colcrs. we should smother
the boiled fowl In pale nlauve sauce ana
decorate the lobster with blue mayonnaise.
These baraQue harrnonies are not poisonous
though they look sc-but they are re-
voting 10 a true conroisseur.
However. we can make our own salads a
feature Of beautiful color as well as neeiful
summer nourishment without transeressing
good taste. The summer salad. served with
the French dressing so dear 20 the CONT
mental gourmet, is refreshing at any
stage Of the dinner, and on very fashionable
tables the steaning soup is now replaced
with a whet of cold boiled asparagus. The
long pale stalks should lie in a block of ice.
but the dressing should he ladlcd separs tely.
because the vinegar would quickly cut
through the ice. leaving the aspara gus in
the lurch. sans dressing.
Onion Not Appreciated.
For a salad TO accompany the FISH. moth
Ing Is more appetizing than chopped onions
covered with shredded geranium leaves, a
combination distinctly and deliciously
French. Really, the onion Is not fully APP
preciated out Of France. Centuries ago,
when K was introduced into England from
India. IL was brought through Egypt and
there made an object of religious worship,
Us II is. in France an object Of culinary
worship. Still, il must be admitted that as
a cooking ingredient Il should usually be
suspected rather than manifest.
For roast lamb. n substitute for the hack
neyed mint sauce is a salad Of cold boiled
green peas, smothered in minced mint
Negetn hes interded for a salad will be sad
affairs IL they are not well cooked and
throughly drained. All these. as well as
with q French dressing-which should IN
though they are as delicious. only heavier,
with mayonnaise. Later In the dinner a
rasturtium salad. OF the pods leaves and
blossoms. is as palatable as IL is beautiful,
and a primrose salad is absolutely OlyTn-
plan.
A charming piece de resistance for a sum-
a deep platter. curled on a bed OF rufiled
gold, in its mouth q bunch OF orange-color
rayonnaise. All that would he needed 10
complete the feast would be guests 10 app
p:eciate II.