The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1894-03-04
GOOD THINGS TO EAT
Indianapolis in the Front Rank in
Enjoying Table LuxurieS.
Sometimes She Leads in the STYLE
Fancy Manner in Which lees
Are Now Served.

times sooner than the caterers. They feel
Il sooner than the grocers whose part it is
TO supply the every day necessaries for the
tables. 1t is generally a year after the ex-
pensive menu articles are introduced in New
York and some Of the other Eastern cities
that they become known here. although
this is not always the case. 1t happened
about year ago that in one of the leading
New York papers, devoted to the doings
OF society people. the style Of having fancy
paper cases set for each guest, and filled
with almonds or candy. was announced as
something new. Indianapolis people had had
them for season or more. The pink teas
which have become so popular throughout
the West, were introduced in this city, so
It does not always follow that indianapolis
copies styles. Luncheons and high teas are
the fashionable entertainment for a few
friends. When the hostess has a round
polished hardwood table the high tea is
sure 70 lead. Dinners are more elaborate
and, consequently, more expensive. 1t is
probably To the credit of the city that while
there are numerous handsome entertain
uents there are no extravagant ones.
The highest priced entertainment yet given
the spread" provided some time ago
COR North Meridian-street wedding There
were two hundred guests. and the father of
the bride footed the bill for the supper.
which was $1,000, to the caterer Every
thing was the most generous scale, and
the caterer had orders not TO let expense
hinder his providing the finest the town
ever saw. He sent to a neighboring city
for silver which could not be found in the
city, and the price of it for one table was
about 5000 The rental for the silver was
500. The luncheon, or supper, was served
in buffet style, and there was seemingly no
limit TO the variety and quantity provided.
There was very little left, however, when
tlls guests had departed. The one enter
ta!nment remains as the exception TO the
hospitality OF Indianapolis.
To-day very costly refreshments may be
had of the leading caterers. The public IS
as capricious In its entertaining as the most
usually accompanied by the remark: Il
want 1t different from any other ever given
In this city" The caterer has to be an in
ventOr and follow out the order given, or
he will be apt to lose his customer. The
caterer VIII supply Ices or ice cream for a
small or large company, or ne can go 10
the other extreme and furnish everything.
from the linen, decorations and servants, to
the richest viands. He must keep in touch
with all the latest fancies of his own city
and also keep novelties. so that the woman
certain new things which she wants 20 have,
can say TO her dear four hundred friends:
thus and so, and 1 don't think that any one
here has used ii yet" 1t Is considered
the height of elegance to have 'individ-
venir spoons, and the prizes of plates, cups
and saucers at card parties Is probably re-
EpOnSible for this Introduction or odd silver
and dishes for the table. The decoration at
each cover will probably be a dainty paper
IecePldcle IoT sdIteu JorudI alInoIls, witch
are finer In flavor and are long and narrow.
smother for the stuffed Olives and stu AN an
the salad. II the luncheon is served on the
polished mahogany there will be doilys for
the plate. for the bread and butter plate
for the water glass and Tor each OF the
other special dishes, while in the center the
set embroidered piece.
ICE CREAMS AND ICES.
1t is not so much the quantity or even
the quality as the style which costs. In the
r individuals" however. there is less of sher-
bet or cream, but what there is is made
very rich. To be truly elegant Ice cream
I'm forms suitable to the occasion must be
served. There is such variety from which
20 choose that the caterer cannot only have
them appropriate but in any quantity All
the fete days can be properly celebrated in
are single hearts and double hearts and
hearts pierced with arrows Then there are
birthday there are hatchetS appropriately
decorated with candied cherries and medal
our-cOuntry day. For St Patricks day
creams are MADE or green nh Ag btI beI1s
and flags in the national cOlOrs For we'd
dings there is n variety. some suggestive
OF the event. two hearts bound together
clasped hands or Il horseshoe, flowers in
natural cOlors. roses. water lilies. magpo-
las. chrysanthemums, callas and tulips
Often for n gentleman'S dinner there are
the water lilies, frogs. turtles. fish, Jockeys,
Puck. with chocolate hat and strawberry
coat and ships sailing pistach pillows with
sails all set The children are wild with
delight over Red Riding Hood. puss in boots.
Cupid. the AIikado with his umbrella, kit
tens or any other of the many forms.
For an autumn tea or reception one may
have a bunch of grapes, an ear of corn, a
banana, pineapple, peaches, oranges or
pears or autumn leaves. The musician may
be given violin. drum. harp, mandolin or
where almost any form Will be ap-
propriate. fruit and flowers leading.
1t at a reception that simply TO
Thy Cross 1 Cling" the figure clinging to
the rock. was served, and the guest who
received it thought it would be such a
dissertation to eat it that she left 1t to melt
her plate. Another woman was given
an ice-cream candle and stick, and in the
knew she could taste tallew, and she did
not enjoy it at all. All these Individuals
the taste of the customer or to harmoZe
with the decoration of the rooms. An
enat 4o6 Th a P hnf RnR tHdRy fEF
STYLE IN CAKES.
The day of fancy wedding cakes has gone
by and the bells. clasped hands. bride and
groom and other things that used TO be
put such cakes carefully relegated
20 boxes or the top shelf to await the
day when they Will be revived. The chids
birthday cake always with as many
candles as they can number years. is an ex-
element for the children. Small candles,
fancy IL molding and color. set in a rose
bud OF candy ornament the cake and make
the bright eyes dance. All ice forms should
Be placed a lace-bOrdered paper dolly
on the plate. These dCilys come in white
and gold. silver. blue. pink, red, lavender
or yellow, or in any solid color. The fancy
punch glass should also be set on a dolly.
y French giaCe fruit in paper cup with
fruit tOngS Is another article with which 10
use the dolly. The little paper dishes are
double: that is. the ice salad IS set In
plain paper receptacle and when ready
the fancy cover OF tissue paper and flowers
Is slipped over IL. These articles are very
dainty, that one seems 10 be slipping
nectar from the heart Of a rose or dipping
salad from a lettuce leaf. Choice OF shape
may be made, for they may be had round
square, oval or star The little flower
dishes are called jardlnieres and a rich
cooked cream is used. For a handsome
luncheon there are baskets. and set In them
are the little paper cups. The baskets and
JardinieTes are usually intended as sOuye-
Mrs and the guests take them home.
beautiful fashion Is 10 have real Gala
lilies; set in them is "A fUnnel-shaped paper
With the ice cream The Hover is favor
One hostess, who sometimes serves her ice;