The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-12-04
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WOMAN'S WORLD.

! fortnigbIlv. as Is most convenient, and in
| certain circles and in certain districts IN
| town, In the suburbs, at watering places
| and In provincial towns there is no rea-
| SON why such unpretentious parties
should not be attended with success, and
| in default of anything more amusing be-
ing to the fore at home evenings should
be acceptable to those invited.
At home evenings are not on the same
footing as the home days, when it is OPP
tional to look in or not at pleasure on
the contrary, invitations are issued as
for an afternoon at home on similar
small sized at home cards, and the hours
of arrival and departure mentioned there
in, 80 to 12," 10 to 49," and even - to
49, according to arrangements.
1t would be unwise in the extreme to en-
deavor to follow the custom in force in
fashionable Society of giving a dinner
party to. be succeeded by an at home or
reception. This can only be done with any
success when the guests invited are very
numerous, and the function is held IN a
spacious mansion. In small houses where
perhaps eight dinner guests are invited, 1t
would appear rather invidious TO invite
some ten or twelve to an at home evening
as they would naturally consider That
they should have been included In the
dinner party, or asked to dine on an
other evening; besides, the early depar-
ture of the dinner guests would so reduce
the numbers that the party would natur-
ally fan somewhat fiat.
80
The best London wedding cake bakers
advertise that all their cakes are a year
old: none in London or New York sells q
wedding cake under two months. says the
Washington Times A cake baked in
July will be ripe for a November wedding,
says Mime. Jules Van Doren@
And the process of 'ripening" may be
explained. A cake newly baked is brittle
n devoid of flavor: an old cake, on the
other hand, is moist from the presence
of the fruits, and is fully ~permeated with
the attractive ~spiciness-
If you desire a tall cake bake it in three
sections. as a thick cake bakes too
slowly.
Select three tin pans; by setting them
up in pyramid style you can get the right
sizes. Line the yans we'll with brown pa
per. a round piece for the bottom and a
band for the inside. Notch the top of the
Udu0 10 Keep IL lIQII AtlO1liillS lHC tdhSt
grease thoroughly and then prepare the
dough.
Take five pounds of flour, three pounds
of butter, three pounds of brown sugar
three pounds each of dried c%urrants and
sultana r~aisins, three pounds of dried
cherries, one pound of chopped almonds,
thirty-two g a pint of brandy and an
ounce each of grated nutmeg, powdered
cloves, cinnamon and allspice. Add to
this an even tablespoonful of salt and
the grated rind of eight ranges.
Cream, butter and sugar and add the
eggs well beaten. Mix the fruit in a
bowl.
Gradually add the nour to the butter
and eggs; stir in the brandy and finally
d the fruit.
Divide the mixture into three parts and
bake at least six hours in a moderate
oven. Cover the top with paper after
the first hour, to keep from burning. If
your oven is too hot on the bottom set
a pan filed with sand underneath
.When well baked stand on a cool shelf
for three days; then wrap in cloth and
put away in tin until wanted. Examine
the cake once in two weeks for mold; air
thoroughly and rewrap. Frost two weeks
before wanted.
The best icing recipe known is the one
used at the wedding Of the Princess of
Wales and at all the royal weddings
since.
sifted, squeeze the juice of four lemons.
Whip the whites of fifteen eggs to a stiff
froth and stir into the lemons and sugar,
adding gradually the eggs.
1t must be so stiff hat you can trace
patterns with it and have them remain
raised. Add G until this is accom-
plished.
Better make this up in three lots, as it
hardens too soon if made all at once.
Cover the CAKE with the icing a quarter
of an inch thick. Next day add another
coat of icing and so on until the required
finish and thickness are obtained. Finish
with fancy designs and the initials of the
bride.
Writing on Making Company of
Guests" Edward Box, in the December
Ladies' Home Journal considers sit a
curious fact that American housewives
are so loath to believe that a dinner with
fuss and Gathers is dreaded by the vast
majority Of people. The highest compli-
ment we can possibly show a guest at
dinner is to let him partake of an ordi-
nary meal; to let him come quietly in
and be one of the family yet this is
the very compliment which we withhold
from him. Instead of giving a guest what
he would relish most, we give hin what
he really enjoys least. Let a hostess be
ever so graceful and ~tactful, let there be
years of experience on her shoulders, yet
nothing can conceal from her guests that
the dinner which she is serving is other
than an unusual one. 1t is a formal af-
fair. and no amount of grace can make
ANYTHING else of it,. For nothing speaks
so loudly nor so unerringly as a formal
company dinner. Every course shows it;
every movement of the waitress proclaims
it: every piece of china fairly cries out
the occasion. And of course no one at
the table really enjoys it. The guest
certainly does not, because he knows he
is being made ompan Of, and that feel
ing is always enough to offset every en-
ioyment. The hostess does not, for she
hasn't the time. Her eyes are for the
table n her servants; not for her
guest"
Place gloves on the hands n rub with
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