The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1895-06-21
FOR WOMEN'S READING
SOME OF THE CHARMS AND SECRETS
OF SOUTHERN HOSPITALITY.
Appetixing Bills of Fare for Warm
Go to Europc-FnshiOn'sF oiblcs.

Somebody asks me to write now and then
a little sketch of my Dixie kinswoman, says
Dorothy Maddox, in the Philadelphia In
quirer. / haven't much time this morning.
but here goes for a brief chat.
First a glance at their hospitality meth
DDS. for this is the season when one some
how bobs UP against ones friends in the
most impromptu fashion. You cannot drop
into Southern home cor informal hour
at night that you are not treated TO some
little delicacy. The chances that it will
not be anything more pretentious than
plate OF ginger snaps. crisp and spicy. and
glass of homemade wine, but the true spirit
that accompanies wine and snaps is charm
ing always.
Southern girls are great bellies, and / be-
lieve 1t is because the average mother is so
much in touch with her girls and their
friends. She has learned the art of cater
ing, as her mother did before her, TO the
young peoples palates. Hospitality down
South has but little in common with a
prunes and prisms style. One household be-
longing to an F. +. Y. is famous for its
unique modes and there many more like
it. The young men drop in for an hour.
There is little music The furniture is
moved back for short dance and then the
young folks troop out to the big, old-fash-
Toned dining room, and while Mildred cuts
the bread Lucy makes some young man
deity carve the big ham that is so much
part Of the Virginia pantry. Sandwiches
are made; somebody offers to try his or her
hand at lemonade. 1t is all very jolly, and
right in the midst of the brood is mother.
i Iairly shudder when l think of the many
forlOrn moments have been condemned TO
when trying to get acquainted with some OF
my NortheCn friends. Occasional calls, that
should have been marked by the most cor
dial entertainment, have been turned into
nightmares by my hostess ana her otner
guests, who sit around as If they had ram
TO admire their fine furniture and Their line
clothes 1t Is all inexpressibly dreary, this
eonyentionai pr,mness and xn II s Ssa e y9r
left it.
Here is another free and easy custom OF
e sne fam He Ueu are always allowed
bered stray lunches. The nightcap OF homl-
ny and milk is one of the greatest favorites.
as a shark when i have been visiting my
Yankee cousins, because ii was not the GUS
tom of the household to disturb cup or
saucer after the regulation meal.
Have l tread upon any housewifely toes?
IL so, / suppose 1 ought to offer whole
souled apology, for l must admit that am
very much smitten with goodly NUMBER
of INV Northern sisters housekeeping no.
tons, but | still maintain that when IL
comes to the very sunshine OF of ho SPIT nr
sided over by the Dixie hostess.
Summer Menus.
New York Evening Post.
The menus for breakfasts. dinners and
luncheons as prepared and served by the
graduating class of Mrs. Rorer's school In
Philadelphia are this year, as usual, sug-
gestive to housewives seeking new ideas
for their entertainments. 1t will be remem-
bered that each pupil, at the close of her
work. markets for, cooks. and serves a
meal to four persons, without any assist
ance or suggestion. One of them chose
for the display of her skill family break
fast, to which she served strawberries on
the stem, with powdered sugar, nodded
germea with whipped cream, sauteed
lambs kidneys, omelette. whole-wheat, bis
cult and coffee. The cost of this meal was
$i.5O. the Strawberries costing so cents of
the sum- For the second feast, which was
a green and gold luncheon, where yellow
carnations were used with maidenhair
ferns and yellow and green ribbons. the
menu consisted of orange soup with bread
sticks, fish timbals of sauce HoIlandaise
and potato balls, chicken la Newburg
with whole-wheat rolls. salad of water
crosses and lettuce ana toasted crackers.
omelette souffle and coffee.
another graduate the first course was
noodle soup, followed by creamed chicken
in cases served with rolls. Then came
shoulder of mutton rolled and boiled, with
caper sauce, boiled rice and peas. Next
came Russian salad with waters and
cheese. For dessert there was a plain char
lotte and coffee One of the table decora-
tons was a small silver urn filled with
maidenhair ferns placed on a round mirror
The center piece was OF hand-painted bolt
ing cloth: The candles were shaded with
white with green edges. -Four dainty dishes
bordering the center were filled with olives.
salted almonds and green and white bon
hons.
OF the table decorations the one most
admired was a Bohemian glass vase in
green and gold filled with a large ball
Of maiden-hair ferns and very dark red
carnations. Yellow pansies were used on
another table with fine effect. bordering
large mirror and dropping over the edges
OF large boat-shaped vase of Austrian
pottery. company breakfast, served by
the youngest member of the class. consisted
OF Strawberries with sugar bouiIlon In
cups and bread sticks, shadroe coauettes
with sauce Hoilandaise, broiled lamb chops
with peas, shaddock salad with waters.
caramel custards and coffee.