New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1899-11-26
q THE HOSTESS OF TODAY
MRS. LARNED. OF SYRACUSE, POINTS
OUT SOME OF HER DUTIES.

AZ PRESIDENT OF THE NATIONAL HOUSEHOLD
ECONOMIC ASSOCIATION. SHE SPEAKS WITH
,1-rHoRrry-A THANKSGIVING DINNER.
Ms Linda Hull Larned, of Syracuse, who has
,ns, been elected president OF the National House
rs Economic Association. is club woman who
,ss been a club woman and woman to some
purpose
she is the kind OF club woman who makes the
,,uh subservient TO the home Indeed. the social
,rbs OF Syracuse OF which she is a member take
little Of her interest in comparison with the local
Domesuc Science Association. OF which she is pres
UAnt and which has successfully established
School Of Domestic science that mas attained Ma
t,ona reputation.
Mrs Larned Is also writer on household lit
srsture having been for some time the editor OF
department this subject in well known maya
zine and some time since published a little cook
book called The Little Epicure." which she has
tust followed up with more comprehensive work
upon THE Hostess OF To-day which has been
published by the Scribners and Just placed upon the
market.
This new publication takes for granted that the
hostess OF to-day knows how to cook and how to
follow recipes in all kinds Of cook books, and while
this nev book contains recipes Il treats only
those which are included in the menus given for
special entertainments. breakfasts, luncheons, din
rers. suppers, five o'clock teas, chatting dish sup
pers either formal informal: gives novel IDEAS
OF artistic menus. decorations ana service, gives
illustrations Of the latest dishes for each service
the necessary napery silver and the way 10 serve
each item in any menu
Directions are given how TO plan any function
from beginning 10 end. all the nice little details
(which make everything pass off smoothly and
without any nervous moments for the hostess
THESE directions include the service with full
--e+,nue OF servants or with but one, who IL COM
hined cook and waitress.
The artistic side obtains the most prominence.
and the woman OF small income is shown just how
ehe can entertain upon any allowance she may
have FOR the purpose The average price OF each
dish is given and every recipe is proportional for
six people. 1t is therefore easy 10 plan any kind
of a social function with this guide.
The Illustrations I'm the margins dictate the
proper appointments for each course. These Illus
trations were all done by another woman. friend
Of Mrs Larned Mrs. Harlow c. Clarke. also a res
sdent Of Syracuse Quaint little gnomes with ex-
rressive faces form fhe principal figures, while
vegetables masquerade IN silk hats and walking
sticks, the fishes laugh. the onions wink. and the
wine bottles seem 70 have partaken too freely Of
their own excellent contents.
Novelty as well as strict adherence 20 the
usaees Of the best society is the keynote TO the
tire book The setting OF the table the decorations
Che lighting OF the room, the service from the SIDE
table and from the buffers pantry-in fact, good
form" as distinguished from smartness' carried
10 an extreme. is fully defined.
Among appetizers. served either in the drawing
room before the meal IS served or the first thing
at the table. she mentions the oyster cocktail
which is simply a highly seasoned oyster served in
grape fruit lemon shells or tomato cups CLAIMS,
canapes and fruits.
Clear soups should be served at dinners and
thick soups at luncheons. the oddities being
the cream OF chestnut and peanut PURGE Cheese
fritter beans are mentioned among new garnishinss
for Noticeable among the fruit relishes are
apple sauce croquettes and egg-tomato sweets as
novelties
Recipes are given for the homemade sherbets-or
sorbets-which should precede the game or salad !
course. among which are noticed as novelties the /
'roseleaf sherbet" the violet sherbet" ginger
sherbet" and the Siberian sherbet"
Although salad is usually served with game n |
may follow II with cheese a separate course
Only vegetable salad should be served with game
and the English way IS TO follow It by a hot cheese
course, instead Of serving the cheese with the |
coffee az the close OF the dinner
The fruit and nut salads served with cream or
mayonneise dressing on lettuce are given IN all |
possible varieties. among which may be mentioned
apples. celery and chestnuts with cream dressing
apples grapes and English walnuts and other oddl-
ties
Among egg and cheese dishes, either hot or cold
used entrees for luncheons cream cheese IS
claimed 10 be delicious friend OF a certain curraDt
preserve. Cold cheese charlottes and hot scalloped
cheese chicken liver omeets. eggs scalloped with
cheese or asparagus tips are novel Cold. hot
ana frozen desserts are round among the
delicious parfats Coffee, wine and flower parfaits
followed By fees. glaces. frappes cakes and home
made cordials with FUN directions for each. also
hot beverages and cold drinks Of all kinds with
new lst Of accessories.
oddities IN sandwiches the baked bean sand /
wien. the cucumber. watercress mock crab. mas
VoruGm, NUT oyster and truffies Later still
are 'the sweet sandwiches made OF bananas
bananas and red raspberries. cocoanuts dates
Jams ginger and orange or the Maraschno cher
mes The favored buffers used frequently on
'He graham bread sandwiches used with the appe-
"@ers served In the drawing room before dinner
ana me recipes include. besides horseradsh but
Ser cheese butter. olive watercress butter fruit
o'''''' also flower butter In fact flowers seem 10
.'I 'n'o various kinds OF unique foods
4"' ave O'Clock functions should never be served |
:" me AVlng room dining room. but always IN !
ne craving room. where the tea must be made
by the hostess :
me -cnahng dish" she says. came as "A fancy
s"u y staying as a fact. But few fashionable fads
nave been Of so much benefit 20 the world The de-
tre 70 become adept at the chatting dish has
uhconsciously led many novice into the mysteries
u cooking and made the cooking school the most
Of all schools"
Inc Following menu has been made up from Mrs