Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1897-08-02
THE HOUSEHOLD.
How to Give a Successful ''At Home"
Some Appropriate Refreshments.
Ways of Cooking Green Peas


An afternoon "at home' is pleas
ant way Of entertaining friends and re-
turning hospitality when economy and
saving of labor are a consideration.
If the house is small, it is best at this
time Of year to give the party out OF
doors, but as no dependence can be
placed on cur changeable climate, all
arrangements should be made for re
ceiving friends indoors if necessary, if
there is no conservatory or veranda.
Refreshments should always be pro-
vided for more guests than are actually
expected. Small tables are comfortable
and add to the general appearance,
whether the refreshments are served III
doors Or out, but it is advisable to have
a larger table for tea and coffee. 1t may
be the ordinary dining room table
pushed to one side Of the room or out OF
doors, or an arrangement Of boards on
trestles can be effectively placed against
a background of trees or groHps of
shrubs. The table should be lightly but
effectively decorated with plants. Ferns
look pretty and last longer than cut
flowers, though few choice blossoms
arranged in specimen glasses brighten
the table.
Care should, however, be taken not to
overdo the decoration. The table must
have room left upon it for the various
necessaries. 1t is convenient to arrange
tea at one end and coffee at the other if
two people can be spared to attend. If
not, they may be placed together and
served from the center of the table. Iced
coffee and tea are very often served now
and are much less trouble to dispense.
Iced homemade lemonade, claret cup
or any other of the tempting summer
drinks now so popular should also be at
hand for the guests to help themselves.
Sandwiches are still in much favor.
They should be as varied in character as
you please, only let them be small, neat
of shape and freshly cut and keep them
under damp cloth till wanted. An al
lowance of two a head is sufficient. A
supply of thin white and brown bread
and butter should be handy; also plenty
of fancy cakes
Fruit salads and fruit with cream
will always be popular at such func-
tions. About IL pounds of fruit is
needed for a dozen people and gill of
cream to each 1 y pounds. With these
fruit dishes plain sponge fingers are nice
to eat.
Shortcake with fruit between and
cream over is excellent, and small por-
lions of this can be served in saucers OIL
on small plates to be eaten with fork
or spoon. Fancy biscuits are also popu
lar. With regard to tea, about a gill a
head should be allowed, and, as when
made in quantity less tea is needed,
2 ounces for IS people will be fair
calculation. 1t should, of course, be
made in large urn or teapot and be
poured off the leaves after three min
utes' infusion, or the leaves may be tied
in a muslin bag, and the latter can be
withdrawn when the tea is sufficiently
drawn. Plenty of boiling water should
be handy. A smaller quantity of coffee
is required and should be made strong,
so that it can be had either as cafe noir
or diluted with hot milk, according to
the fancy of the guest. If served frozen,
mix about pints of strong coffee with
a pint of scalded milk, half a pint of
cream and ounces of sugar, boiled to
a strip in half a pint of water, then
freeze. Small cups should be filled with
the mixture, which must be kept in ice
and little stiffiy whipped cream placed
on the top. Tea is prepared in the same
way, using. of course, less tea in pro-
portion.
Ices should be made or ordered in
quarts. It is then easy to calculate, as
2 quarts should be allowed for IL
people. In deciding on the different
kinds of ices wanted it is we'll to have
a larger quantity of the sort that is
most generally popular, and small
quantity of water ice is required for
those who object to cream ices