The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-06-18
for 1Mn1nen.

Snerry time is a merry time,sf runs the
old song, and on some glorious day dur-
Ing the Joyous season my lady arranges
a cherry luncheon.
She Grapes the table with a damash
cloth Of purest sheen, which may be
elaborated with bands of drawn work, o,
ornamented with a wide insertion CT
chuny or Renaissance lace with an edg-
ing to correspond. She selects her dain-
test luncheon service of white hin and
cut glass with no hint of color. save, per
haps. delicate tracery in gold.
the dainty doilies arb also in white
sheer white linen. showing wreaths OF
cherry blossoms with their glossy. green
foliage.
In the centre of the table is placed a
circular mirror. raised about three inches
tnerefrom. The sloping sides are covered
with green moss. Ch-erries-their cheeks
nushed into a bright rose. sparkling
against globes of cool light yellow-are
embedded in the moss so as to form a
solid bank of cleaning color; the whole
edged with small white roses fringed
with tips of lace like ferns that trail
upon the white cloth-an excellent foil to
their delicate loneliness. A similar
fringe of roses and ferns are placed upon
the glass itself.
-.
AT diagonally opposite corners of the
board, huge cut glass bowls contain the
luscious, richly fed fruit. so toothsome
and yet SO heeting. edged with white roses
clustering in their own green g~listening
Iofage; and before each guest a tiny
white enameled basket contains cherries
ripe. and drugged a vinous red with the
nre OF summer sunshine, crowned with
noddlng sprays of the dainty white Nois-
cite Rose Aimee vibert, and delicate
tufts of ferns.
And now my lady takes great masses
org cherry boughs. richly laden with green
foliage and globes of ruby stained fruit,
ana decks the room, placing them on
every coign of vantage she may. Here
they drip in glowing wreaths from the
pictures and wall ornaments; there they
crown the buffet with a glorious mass of
color; big, creamy white fellows lie
against those that CLEAN in all dark, rich
tints. Over yonder they robe the mantei
In a profusion of glowing and cleaning
colors. They festoon the chandeliers
with dropping panicles of dazzling beauty,
and they make radiant some dusky cor
ner. cleaning with such an intensity of
color framed in their own cool, green
leaves And the scent of them, a delight
full perfume suggestive of cool, sweet
juices, diffuses itself throughout the at
mosphere.
And at this luncheon the cherry is
served in all ways tempting and delic-
ious- In very truth it's a fruitage within
whose blushing cheeks is gathered a
navorous juice of Dame Natures best.
Two palatable methods of serving are
here appended. A welcome relish to
serve with meats is
Spiced Cherries-Make a rich syrup
with one quart of vinegar, five pounds
OF sugar, two ounces of whole cinnamon.
one ounce Of whole cloves and the thin
~ pared yellow rind of two lemons. Take
four pounds of cherries; select cherries
as clear and transparent as possible, and
perfectly ripe Boil the syrup for ten
minutes, when pour boiling hot over the
cherries. Allow the steam to remain.
Cover closely. and when cool it may be
used.
Cherries and Rice a la Conde-This is
usually served as an entree. Wash a
half a pint of rice, put in a saucepan
with one and a half pints of milk; then
boil, adding one ounce of butter, three
ounces of sugar and a strip of lemon
peel; coer and cook until the rice is ten
der; and more milk if necessary. Re-
move the peel, add the yolks of two
eggs and mix well. Make a compete of
cherries, stewing them in a syrup of
sugar and water; render 1t piquant with
a few spices, cloves and cinnamon, and
lemon juice. When the cherries are cook
ed, drain them from the syrup and re-
duce the syrup by rapid boiling, until
thick. Arrange the rice in the form of
a pyramid on a deep dish, dot the cher
ries over the surface of the rice and
pour over all the syrup. Serve hot.
"
AS is usual in summer, ribbons have
taken on a considerable Importance. The
great novelty is -transparencies. On a
foundation Of colorless gauze are woven
widths of from a hair line to a half inch.
and when this ribbon is gathered. or
ruffled, or looped in bows, the founda-
ton disappears against the gown and the
colored bands, stay airily in place with
out any visible support. Gowns trimmed
with such ribbon give quite new effects.
Thus a black silk, the skirt ruffled with
ribbon of green stripes, on a founda-
ton of black tulle. and the blouse made
entirely of the ribbon in stripes running
up and down. Ii this ribbon is not at
hand, it is very well initiated by sewing
narrow ribbon on strips Of tulle.
These transparent ribbons are used
equally to trim evening gowns of gauze
and tulle. The idea is adapted also to
cottons and foulards by trimming the
ruffles of these materials with parallel
rows of narrow ribbon. Thus a black
foulard Will a pattern in rose has ruffles
striped with rose ribbon.
Ecru batfste ribbons striped with satin
In color are used to trim gowns of ecru
batiste. The ribbo and the ground being
alike, the stripes are thrown up in re-
lief. The same ecru ribbon is used to
trim gowns of silk, the silk being the
same color as the stripes. Both these eff
fects are novel, and are extremely good.
A model is an old rose ~taffeta, trimmed
with ecru ribbon, stripped with rose.
Overlapping knife-plaited ruffles of the
ribbon trim the skirt, and there is a
blouse of batiste. striped round with the
ribbon under a bolero Of the silk. The
blouse falls low over the taffeta belt in
front, and the belt rises high behind the
pass under the bolero. A plating of the
ribbon stands round the back of the neck,
inside the high collar of the bolero.
Organdie ribbons with silk embroidered
dofe and a silk saivpdpa are nravidad RI