Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-05-19
A PRETTY JUNE LUNCHEON
DECORATIONS FOR A FEAST WHEN
ROSES BLOOM.
Eight Courses and Their Progress
From the Kitchen to the
Table.


This is the season when every woman who
has list of unpaid social obligations tries
to cancel them by that charming feminine
entertainment, a spring luncheon. One rea-
son that the luncheon fiourishes in the
spring better than at any other season Is
because it is so dependent upon the decora-
tive charms of flowers, which at this sea-
son are most abundant and reasonable in
price.
In June the rose luncheon is popular. In
these days of abundant dollhouse flowers
and competitive florists a rose luncheon in
May Is not beyond the dreams Of the econo-
mist. Violets carnations, gladioluses, hya-
cinths and lilies are all 20 be had at this
season, but not at less prices than the roses.
If roses are used for the luncheon, pink
roses-the La France or the bride-are the
variety most satisfactory. They should
form the decoration in the center of the
table, combined, Of course. with asparagus
sprays or maidenhair fern. A rose should
be laid beside the plate of each guest as a
souvenir, and everything that can suggest
the rose idea should be employed. The
shades on the candles upon the table should
be of rose silk and shaped to represent
roses. The ices may be served in the form
of the same flower and tinted pink like
them. Small bonbon dishes containing
canded rose leaves may he scattered over
the table and each guests name written on
a pink rose-ieaf card.
Flat Centerpieces.
In decorating the table it is we'll to re-
member that heavy floral centerpieces are
no longer in vogue, fiat arrangements OF
flowers, such do not hide the guests
from each other, being considered in better
taste. For small luncheon handsome
china or cut glass bowl, in which roses are
arranged with green foliage. IS decoration
quite as pretty and appropriate as anything
ha CT
courses are out of place at luncheon
Plenty of sweet salads, oysters and poultry
or game more suitable. The number of
guests should be limited. From six to
twenty is the general limit. twenty being
the number only at those elaborate func-
tons served by a caterer. with the possible
assistance of home talent. If the hostess
has many friends to invite it is much better
to divide the number and ask them as
guests for two different luncheons
The service should be perfect, prompt and
n"iseless. Under no circumstances should
the hostess leave the table after her guests
are seated. Before they have entered the
room their entertainer ought to have made
a careful survey of the table and an in
spection of the thermometer to see that the
temperature Is what it should be Man" an
other wise successful luncheon has been a
failure because of the discomfort If the
guest in an overheated or too c I'D room.
SiXty-five is the proper Temperature. The
shades should he drawn and the room
lighted by artificial light if the luncheon is
an elaborate affair. The lights must be
carefully tested beforehand to avoid any
glare. Instead of white light II should he
the tinted effect produced by lcl!cately col
Cred shades o. silk or paper placed over the
glass shades. On the table it Is customary
To have several silver candealnra. in which
wax candles under fancy tinted shades are
used, partly for the purpose of illumina-
ticn, partly for decorative effect.
A SeasonaEIe Menu.
The sideboard should be laid out as pref
tly as possible, showing all the handsome
silver and cut glass which the family may
own. The manu- for the luncheon may
consist Of
Frozen fruit.
Consomme.
Lobster souftie. oyster Plant Croquettes
Grapes in Aspic Jelly.
Eggs in the Nest
Rose Ices
Coffee. Cheese.
To make the chief of these viands some
may be useful
To make lobster snufie take all the meat
from one large or two small Holsters. cut it
into small pieces and mix it with a quarter
of pint of thick mayonna:se, a dust of. |
curry powder. little cayenne and tea
spoonful of anchovy sauce and pound it in
a mortar until it is quite smooth. Add
of pint of liquid asDic Jelly,
favored with cucumber vinegar, to the
lobster; color the mixture a clear
pale pink with carmine, pass it through
sieve and whisk it until it Is nearly cold.
Then stir in a dessertspoonful OF sherry and
a quarter of pint of cream Slightly tinted
with carmine). which has been whipped
until it is thick. Whisk all toge. her for
nlcment or two and turn the souff1e into a
mold which has been prepared thus:
The Fancy Touches.
Line plain mold evenly with pale golden
aspic Favored with cucumber vinegar and
garnish the top neatly with a shamrock
design made with pistachio nuts Blarch
the nuts and cut them into thin slices and
cut the latter again into small, almost
round pieces to represent the leaves; ar
range these In groups of three, with finely
shred pieces of nut for the stalks Garnsh
round the souttie with little heaps of cooked
cucumber cut into dice.
For the asparagus a la Franchise cook
some fine heads of asparagus until they are
quite tender, drain them we'll on cloth
and remove sufficient of the white stalk TO
make them about seven inches in length
fiatten out the uppermoSt side Of
the asparagus and then with sharp knife
make a small, but not deep, incison down
the whole length of each stalk, beginning
fro m just under the green point; dip the
into pale green aspic and place
on ice until the aspic is firm. Take one
piece of asparagus at time and garnish it
thus:
Artistic Building.
Place picked shrimp across the ex-
IRENE end of the stalk and on the line
made with the knife and set it in place
with a little pale aspic; next to it put a
small green asparagus point, then a scalded
oyster. followed by a piece of green CHER
kin, setting each in turn, and next to this |