The times., 1898-01-01

so that you can talk over your plans, ans
make definite arra ngements as to the
duties Of each ope, carefully entering
| into all details.
II will he important TO Rave woman
| in the kitchen who's accustomedt TO such nf-
fairs, who can take the responsibility from
your one maid who is probably not fSel
| versed in social entertainments.
1t is best when making your plans, e
select a color. and endeav or TO carry 1t 'ui
as nearl, as possible. A pink ten is reall,
one OF the prett!est that can be given, arc
for this the neatest plan is TO cover he
pas globes with pink orinkled tissue paper
which may he tied in place with pink baby
/ ribbon thus securing a soft light.
Your tablecioti viii. OF co1rse, be i'm
maculau. and napkins abundant.
A tall vase containing one OF two hand
some roses, rather than au abundance of in
| rerior ones, VIII ~ ali the decoration neces-
sary.
! The opinion is fortunately gaining ground
| that pleasant social hour Is more desira-
| bic than great amount OF gastronomic
| daintirs at au afternoon affair, so you need
! not hesitate to set delicate, rather chan
an oyerbur dered table.
Sandwiches made from the loaves which
| come especially for that purpose, and filled
with chopped nuts. lettuce, chopped ham
or CHECKER or sliced tongue, are OF course
a prime necessity, and may be made at
home, or, il preferred may be ordered from
your confectioner, although this adds great
! " to the cost OF the entertain m ent.
Waters and the most delicate crack urs
must also I've in place: olives, Of go !rse,
salted almonds. Fancy cakes, such as kisses
and other light kinds. bonbons, such as
gIace fruits. chocolates, etc. Chocolate and
coffee must be served, and here your girl
friends VIII prove invaluable, one eaking
charge or the chocolate and the other of he
coffee, pouring il out, while Others cary
il around to the guests, and see that cvarj-
one is attended 10.
Two gir,S should take char ge OF the ca tes
end waters. etc. seeing that the dishe: are
constantly kept well filled and the cups
and pletes removed TO the kitchen, where
they should be washed Immediately al1
returned to the dining room.
The ice cream may be served i'll punch
glasses, or on sauceTs, just as you prefer,
but the gIassssseA to be the m ost popular
with these, ftet dinner coffee spoons are
uStu, anu tiie sitSS is pldceu OH Il
pate. thus giving the guest place for
her almonds or heI bon-bOns.
Your cenfecti0ner will send man whd
will open the cans OF ice cream for you il
You request him to do so, and he will also
supply you with a certain amount Of ice
cream, which may be returned if not
opened and the same arrangement may
also be made Witl@the grocer in regard to
the watcrs and crackers
A plentiful supply of cut sugar and rich
cream must be ready for the coffee
1t will be necessary for you to have a
maid or man who can give their sole at
tention to attending to the door, and to
receiving the cards of the guests. If a
maid attends tothis duty, her dress should
be plain and neat and she should wear a
large apron and atpretty cap. Her duty is
to Instruct tie guests al they arrive, Us
to where their wraps MAJ be removed, in IS,
"second-stcry front, please is all fh 1t
1t will be necessary for her to say. You.
in your tying role as hostess, should give
no thought 70 the dining room, but trIst to
those in whose charge YOU have placed t.
different duties. and thus be enabled to
have u bright face free from care.