Delaware gazette and state journal., 1897-07-08
TABLE SERVICE.

How To serve Asparagus. Melons and
Strawberries in an Attractive style.
New York Evening Telegram.
The savory forerunners OF the summer
season have their chief charm in the man
ner Of their service. II would seem to be
almost crime not to serve rs woll rs posi-.
BILE the sncculent asparagus and the first
strawberries of the season which come TO
delight our eyes and our taste alike. All
these good things are the 'spring dressings"
of The table. They should be served in n
manner as attractive as their presence is
agreeable.
Asparagus is always served accompanied
by sauce or dressing. which may be- either
hot or cold. Nothing Is more unpleasant
than to see this sauce dipped into an orlii-
nary dish, running down and eyentuaily
mixing with the asparagus, which is laid TO
one side. Asparagus dishes. In default OF "a
complete service. have come to be looked
upon AS weli-nigh indispensable. There are
any number OF pretty designs for these
dishes. A very charming one is in light
Hover pattern on cream background. A
pretty design OF asparagus tips borders the
edge of the dish and forms receptacle well
away from the centre of the dish, ia which
the sauce or dressing may be poured.
Three other designs in which the borders
are formed by asparagus tips, also have the
separate receptacle for dressing, together
with second receptacle for the stems of the
asparagus, whose tips Nro already eaten. A
small extra plate. called berceau a asperges,
usually comes with the set, together with q
small saucer, matching the plate ~ design,
To serve asparagus, the twine which binds
the bundle should be removed and the
asparagus placed in the herceau of the ser.
vice. or IL in the dish proper. they should be
placed lengthwise and side by side.
There are two general styles of asparagus
tongs, one short, the other long, both being
equally in favor. They arc always placed
beside the asparagus stalks on the plate.
Next follows the dressing, served in the
saucer. s..i-
This is the method Of serving asparagus.
The manner OF enting IL not so widely
understood as one would wish TO believe
Like other delicacies the fingers should not
be used 10 carry IL to the mouth, The better
method has been to impale the tips on a
fork, roll lightly in the dressing, aud then
| convey to the month. This method has the
extreme disadvantage of obliging one to
| iorego tie best part OF tho asparagus. that
| is. the delicate end of the stalk itself. A
new invention To remedy this defect has
| Just made its appearance II consists OF q
small pair of tongs, with which the entire
stalk may be held without using the fingers.
| These iongs are laid at tho place OF every
guest.
The service of melons also has its correct
rs well as incorrect way. The meiou is
| brought IN in u sort Of a salad bowl of II
| SPECIAL form, the interioruf which is divided
| into several receptnces. The melon is cut
with steel knife. larger than the ordinary
table knife. and with silver handle. In
| serving the melon IL is usually accompanied
| by fork and spoon. The fork serves to
dissect the melon, the spoon to hold the
slices.
Strawberries are the first fruits of the
season. Powdered sugar is the indispens-
able accompaniment of Strawberries, large
or small and many also nse cream, espe-
| clally when the berries are served as Areak-
fast dish. To serve trawberries with cream
and powdered sugar, two receptaclcs are
necessary, one for the cream, the other for
the powdered sugar. Both should always
be Of silver. The sugar holder should he
perforated at the top to allow of sprinkling,
Crystal receptacles also look well on the
table