The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1899-06-17


more popular as a mode of entertaining.
| There is one advantage about a lunch
con. it may be as simple or as elaborate
as one desires.
This is the season when one Graves
simplicity, both of menu and decora-
lions. After the winters round of heavy
dinners and gorgeous receptions, a
dainty repast with few decorations,
appeals both to the palate and the eye.
A rose or a daisy luncheon is charm
ing, we'll as appropriate to the sea-
son and with a little ingenuity on the
part of the hostess, may be given at
little expense.
Pure white napery is always in good
taste; the only color should be that of
the centerpiece, and the sparkling silver
and cut glass. At daisy or rose lunch
con it is not necessary to follow out the
color scheme in the different viands,
though it is a pretty idea if one cares
to go to the extra bother.
The center piece should be of Batten-
burg or hOniton, with a bowl or vase
of daisies; the big creamy field daisies
with yellow centerS are the most effec-
tive and the bowl or vase should be of
clear glass through which the stems of
the blossoms may be seen; every mantle
and table in the room should be massed
with daisies, and the name cards paint
ed in daisies or inscribed with apprO-
pirate quotations Roses may be used
in the same manner and but one color
gives the prettiest effect.
Following are two menus, suitable for
spring luncheOns:
BouillOn- Waters. Pressed Chicken
Dreamed Peas. Olives Pickles.
Thin Bread and Butter.
Lettuce Salad. Waters, Cheese.
Pineapple Sherbet.
Angel Food.
Coffee. Almonds.
Chicken Rroth Cro11tons
Cold Sliced Ham.
Dreamed Caulifower.
Parker House Rolls.
Cucumbers. Potato Chips
Cheese Waters.
Strawberry Shortcake with Whipped
Cream.
Coffee. Assorted Cakes Cheese.
Things Worth Knowing.
Little onions are now boiled and
served on toast with a cream dressing
after the manner of asparagus; besides
possessing the charm of novelty, they
are most appCtiZing.
One cup OF sugar sweetens one quart
of anything to be served icy cold or
frozen.
Melons should be packed in ice several
hours before using. but should not be
filled with cracked ice as it destroys the
flavor.
If you spill kerosene on the carpet
don't wait until it evaporates, but cover
the place with corn meal or bran about
an inch thick, on which set enough hot
irons to cover the spot. Let stand until
cool then sweep off the meal and if
any traces of the spot remain repeat the
operation.
Rice absorbs three times its bulk of
water and more of milk or stock
Veal which is one of the principal
summer meats, should be thoroughly
cooked. and that rather slowly.
A dainty way to prepare radishes for
the table is to cut off a morsel from
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end the heart, leaves and a bit of the
stem. Cut the skin down from the tip
in five or six places, bending each piece
slightly outward to simulate the petals.
If this is carefully done, the radish
takes on the appearance of a half
opened flower.
Some Pretty Gowns.
It Is said that the French can design
Costumes, but it takes American wo-
men to wear them. Following are de-
scriptions of a few Paris gowns. which
are alluring enough to make the most
sound minded girl little envious of the
fortunate possessors of them:
Felix has SOME especially lovely, high
necked gowns, designed for the summer.
One shows a form of overskirt that is
interesting. The material is a sky blue
silk, heavily embroidered in a rose pat
tern, done in fine crochet braid. This
embroidery is done by hand and is Won
derfulIy effective The overskirt is of
two deep, pointed pieces, in the shape Of
half-handkerchlefS, that cross each other
in front. These are edged with the
embroidery and a deep lace founce
and fall over an undersBirt of white
mousseline over pink The bodice is
of pink. covered with much lace inser-
ton, and tiny tucks of white mousse
line On the sides. under the arms,
are pointed pieces Of blue silk, embroid-
cred. and small, Northumberland
pieces of the same are edged with a
deep lace f1ounce. and arranged back
and front This pretty, old combina-
ton of sky blue and light pink prom
ises to be fashionable this summer.
Another dainty gown is of white silk,
printed with blue and pink flowers.
The skirt is lined with pink silk and
cut with demi- train, and lace entire
deux, edged with ruchings of pink nous
seine de sole. form a trimming up and
down and about the skirt. On the
bodice the top of the sleeves and
yoke are of pleated pink mousseline
over this is a lattice of black velvet
that ties in rows of little bows. The
belt is a scarf of mousseline de sole,
with bow and long ends falling on skirt.
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