The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1898-07-01
for dWolneu
a lower Of flowers for q summer luncn-


A hover Of flowefs for q summer lunch
con is the SWEEP pea.
Set in The middle of your table a low,
broad. clear glass bowl, trail long sweet
pea vines over the side OF 1t, theh MI u
lightly with the blossom Of all hues, dell
cateiy mingled. Dot the cloth with a very
few scattered single flowers, and lay loose
clusters. either separate or mingled Pc
side each plate
Something Of warmer color, IS the mas
turtium luncheon. Begin by having your
cloth pure white. rich and glossy, ana
.,arfecflv laundried. Put a fat mirror IN
: ths center Of it. ard cover the mirror
edge lightly with blossoms and leaves.
n the middle Of the mirror set the glass
bowl, with flowers dropping over its edge;
then in the bowl itself stand a tnln.
slender glass vase. holding nasturfium
sprays. and the longest stemmed OF the
flowers.
Garnish whatever salad you serve with
nasturtinm flowers and leaves. Have az
30 q Matter of n~asturtium sandwiches.
Make them of the tbinnest puttefeu
bread, with nasturtium leaves ana now
ers between. roll. and tie them with leai-
green baby ribbon. and be sure fhat q
bright petal or two peeps out Of the enc
Of each.
A fsh course for such a luncheon tna1
Il somewhat novel. is minced sardines IN
lemcn cases. Free boneles sardines OF
All skin. drain off the oil. chop fine, ana
season. very slightly, then moisten Wen
WITH lemon iuice. Cut lemons in ifalf
lengthwise. remove carefully every trace
~ the pulp. shape them. notching the
edges If you choose. and fill with the
minced fish.
IN not serve rich salads full Of season
ing at summer luncheons. Choose some
vegetable one. and have a trencn oress-
ing. One excellent and unusual IS maas
of fresh. ripe cherries. Pit them ana
place in the hollow left by the stone q
blanched flbert meat. Pile them in a dlsn
that is bordered with white-heart iettuce'
and serve with either a French dressing,
or a thin ~mayonnaise, favored hoeraiy
with the Juice Of the cherries.
Tn Mace of black coffee, offer your
guests after luncheon, glasses of choeo-
late frappe. To make It. prepare the emo
colate in the way you like best, set 1t on
ice and let it get stone cold. Then stir
in whipped cream with a liberal hand.
lave tall thin glasses half full of crush
ed ice. fill them almost to the brim with
the chocolate. give them caps of WHIP
ned cream. and serve Immediately.
Green IS an ideal summer dinner hue
FIN the low central bow with feathery
ferns and blocks of the clearest ice Let
the ferns appear to be growing from
among the miniature fcebergs, and streW
the cloth at the bowls base with sprays
Of maiden hair.
Dlagona1ly across set two slender
crystal vases filed with spikes of mig
nonette-the old-fashioned green and
white sort. Light your table with candles
in tail. silver candlesticks, If possible.
Tall glass ones win answer
For bonlbons. serve green and white
mints. resting upon a mat of fresh mint.
u1uf claret cup is approved of, you viii
give it a new and delightful tang by
serving it in a tall pitcher, whose throat
is full of fresh unbruised mint-stalks.
1t must, of course. be ice-cold- and IS
much more refreshing If favored lightly
with cucumber rind.
The wild rose. the poets ~eglantine, inter-
mingled with field daisies. makes the love-
lest of tea-table decorations. Fill, but
do not crowd, a big rose-tinted conch-
shell. set upon the bare polished sur
face Of your table. and spread the table
itself with the ~quaintest, Oldest china at
hand.
~ 49, ~. ,rnropr-n T{ShdS and
cut-plates of our great grandmothers.
and be sure there are preserves made ar
ter the old recipes. For eatables, nave
crisp boiled chicken upon crisper toast,
waffles that melt in the mouth, and
feather-light hot rolls.
Fresh fruit if you choose, hot tea and
hot coffee of the very best you must have.
If you would approach the standard COM
pany-tea of those same dear great-grand-
mothers. Some misguided souls may pre-
fer iced tea. or even buttermilk. The
times change and we change with them.
but still the old ways are excellent.
Now. in very truth no table subject
is easier of management than hat of
salads, and the average house the year
round is rarely without material for that
enjoyable dinner or luncheon course,if he
~housekeeper did but realize it," writes FL
Ia Morris Kretschmar In a Chapter on
Salads in the July 9Woman's Home
Companion
rOne might object, 7 have no OIL or ]
do not like OIL No matter; a delightful
salad may still be enjoyed. People in
large or small cities who follow the
habits of the world at large, or who nave
been born to an appreciation of good ~
ing, use salads as freely as soups or des-
serts; but people who live plainly, with
rigid economy. or on the hit or miss plan
Of housekeeping. for the most part leave
the salad question severely alone. Take
from the list of summer vegetables corn,
egg plant. okra, radishes and squash, and
all remaining are available for salads.
The fact that some require preliminary
cooking points to the economical uslisg
of vegetables left over from the day be-
fore. Suppose one finds a cupful of beans
in the ice-box, and another Of young err
rots. Deity mix the two. place spoopfuls
on lettuce leaves and arrange on a plat
ter; make some ~mayonnaise or a dressing
not requiring oil. and you have a pretty
and very enjoyable salad course. Now
there are two very different salads, both
excellent. made from the leftover veger-
ahseS named and orite entitled To the