The news and herald. (Winnsboro, S.C.) 1877-1900, 1899-05-25
Dressing the Table.

In giving teas, dinners, or lunches,
the fashion is to give q careless but
artistic grace to the arrangement Of
the flowers, ribbons, and other decor
ations. The dinner of ceremony he's
fewer courses this season than usual,
and the hostess is supposed to put
more on the table decoration. Flowers
are used freely III connection with
ribbons, which run from the center to
the corners, or are ca ught up and in
terlaced between vases, candelabra,
and flower r-stands. There is the con-
ventional style of decoration, which
consists in giving a rather formal ano
stiff appearance to the table, or the
''broadcast," which is aptly called
"studied disord err The blossoms
and clusters of ferns and sprays are
apparently scattered over the table in
a haphazard way, but in reality the
efectis obtained through more study
and exhibition of taste than the con-
yentional method.
The japanese have sent US this sea-
son little futed supports for cut
flowers, and as they are made of strips
of soft lead, they can be mt to suit
any occasion. By means of them the
flowers can be punched in any form.
even making initials out of them. Cos
tune menu cards are used for elabor-
ate dinners. The dresses Of the fair
women on them represent various
stages of fashion, and one can give a
fancy costume dinner with apprcpri-
ate menu cards at hand for immediate
use. At the fve-o'clock tea-the fash
ionable function of the season for pay
ing social debts on a large scaie-the
tendency is to make an elaborate dis
play of rich china, table decorations,
and an abundance of all good things
to eat.-The New Voice.
Recipes.
Fried Apples-Take out the core
and slice the apples in thin round
pieces. Do not peel. Drop in a. pan
of hot butter or lard and let them fry
a light brown. Take out with a
strainer, sprinkle them with sugar
and serve hot. Small apples are best
for frying.
Egg Rolls-Sift two teaspoonfuls of
baking powder into pi'at of -four.
Rub tablespoonful of butter through
this prepared -four. Beat thoroughly
two eggs. add these with a pinch of
salt to cupful of milk, the above
prepared -four. Make q soft dough.
Roll thin, use large round cutter.
rub little melted butter over the
top, fold over on the other half, bake
in hot oven.
Chocolate Fruit Cookies-Cream
thoroughly together one-half of cup
full of sugar; mix together two table
spoonfuls of grated chocolate, one
tablespoonful of sugar and two table
spoonfuls OF water. and cook for mo-
ment or two over the fire until smooth,
then add to the butter and sugar. Add
two well-beaten eggs, one cupful OF
seeded and chopped raisins, one pint
of flour in which is mixed one tea
spoonful of baking powder; then add
more -four until just stiff enough to
roll out quite thin. Bake in mod
crate oven.
Macaronj Pudding - Put four
ounces of small macaroni, with small
stick of cinnamon, into q pint and a
0uarter of boiling milk. sWeetened to
taste. Let it boil until the macaroni
has absorbed the milk, taking care
that it does not burn. Remove the
cinnamon and put the macaroni into a
bowl to get cold. Stir in the beated
yolks of four eggs and the beaten
whites of two. Butter and bread
crumb plain mold, using very fne
bread crumbs; put the mixture into it
and bake about twenty minutes; then
turn out and serve the pudding with
jam sauce.