Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-05-12
HoUs 10 HINTS

| SpOnS1Oll1ty OF the UT1ue s InOtner IS Vastly
lessened. but in many homes this is not pos
| sible or possibly not desired. Fortunately,
! it is now the fashion to serve everything
| cold, save the chocolate, tea or coffee. and
nearly everything can be prepared a day or
| two beforehand. At most charming large
| wedding given last year at beautiful home
| on the Hudson the menu of the "stand-up''
breakfast consisted of cold salmon served
| with sauce tartare Virginia ham. chicken
| and lobster salads. three different kinds of
sandwiches partridge stuffed with truffies,
| patti de fois gras and lettuce with mayon-
| naise; angel and fruit cakes. ices. choco-
| late and coffee. The long table was spread
| In the back parlor, the DECORATIONS consist
| ing of roses. The brides cake, deliberately
frosted and encircled with roses. occupied
| the place Of honor in the center. On one
| end of the table was the ham. prettily gar
| nished, and on the other the salmon, resting
| on a bed Of green. Thanking the cake came
| the corners of the table were the plates of
sandwiches: the bread cut extremely thin.
Chocolate and coffee were served on a side
table, while the ices were brought in as
needed. Large punch bowls of orangeade
| and coffee frappe stood in the hall and din
| ing room, where the guests might help
| themselves. Although there were hired
walters, the gentlemen assisted in the serv-
ing, that there was no delay or oversight
For the chicken salad use the white
boiled tender, preferably in real stock This
is the French method which gives the flesh
| a rich flavor. and provides at the same time
a delicate aspc Jelly to garnish the salad
when dressed for the table. Some persons
use the dark meat well as the white
but it is better to use the dark meat for GRO
quotes minces.
Cut the meat into dice and lay in a bowl
Dust with salt and pepper. sprinkled with
vinegar, allowing a tablespoonful and a
half to each chicken. and lastly pour over
the meat a little olive oil in the proportion
of half tablespoonful to each fowl Set in
the icebox until needed. Wash and scrape
and cut into pieces half an inch long one
third as much of bleached celery stalks as
you have chicken, or use half celery and
half bleached lettuce leaves. Put also on
the ice until ready to dress the salad.
Shortly before serving pour mayonnaise
over the prepared celery, allowing a quar-
ter cupfu to each chicken. Add the mari
naded chicken and toss chicken and celery
lightly together In the dressing. Form the
salad in a mound in a low crystal salad
bowl and mask the outside of the form with
mayonnaise. Decorate according to taste
with white crisped leaves of celery, heart
leaves of lettuce stoned olives. capers, beet
roots or hard-boiled eggs.
In sending the wedding gift it is a good
plan to dispatch 1t as as possible after
receiving the invitation. A month is none
too early to send the present, which should
be accompanied by visiting card although
cards not infrequently omitted now in
Tie UlSpldy OF wedding EIlS. Inc package
should be addressed to the bride, if the
sender is acquainted with both bride and
groom, but addressed to the groom at the
brides home, If he is the personal friend.
In selecting the gift, the future circum-
stances Of the recipient should govern the
choice. People expecting to board or those
whose roof tree will rise In a distant part
of the land would scarcely know what to
do with massive furniture or three hun
dred piece set of china, however elegant or
otherwise desirable. Neither would the
bride: going out to the Philippines. care for
a SealSkin, nor she that has her face turned
toward Alaska an ivory fan.
Those old simples of our grandmother's
regime-the caraway and fennel, are again
CT eeping back to popular favor: and in the
new-old fashioned gardens the spicy clus-
tered seeds hold an honored place. No
longer wrapped in corner of the clean
Sunday handkerchief and carried to meet
ing" to assist in routing the drowsy god
when the domine's sermon gets on to its
"tenthly," they are, however. in demand
for seed cakes. the new fad for the after
noon tea Nor are they without place in
the home dispensary. Fennel tea is a time
honored remedy for weak and infamed
eyes, while teaspoonful of fennel or cara
way boiled in a cup Of milk and given to
the colcky baby warm possible. will
send that enemy of childhood right about
face" in short order.
Nor are the inside fitments of the up-to-
date summer home free from Dutch pro-
civities. Dutch colonial schemes allow of
the black oak Fleming furniture, repro
duced from the Antwerp models, or even
common oak stained to initiate some Of the
quaint old pieces which Holland danes
| brought over to New Amsterdam.
For the decorative scheme the Delft
colors blue and white-are cool and invit-
ing and, therefore, most appropriate for
the summer months. Even the lamp and
| candle shades prepared for the summer
cottager, are now of porcelain or glass In
the Delft pattern, while table furnishings
are reproductions Of old Dutch and Flem-
tsh ware.
The Dutch door, which was built accord
Ing to tradition. not for hospitality, but to
secure the thrifty housewife from intrusion,
Is becoming more and more popular for
suburban homes and summer cottages. In
many cases the Dutch motif is carried still
| further, the projecting caves. the dormers
in the roof and the roof itself being derived
| from the picturesque severity that distin-
guished the homes of the autocraic burgh-
ers Of New Ans terdam.
Mousseline de sole and chiffon are best
cleaned by washing in a pure white soap
suds. After pressing gently between the
hands, shake, spread out Immediately and
iron while wet. If left to dry before press
| ing the soft material will shrink and wrin
kle and the threads will separate in press
Ing. A few drops of gum arabic dissolved
in the water in which the mousseline de
sole is TIESeu Will supply crlSpneSS IL Qe-
sired. Washed In this manner, these fabrics
have all the appearance Of being perfectly
new.
Mothers and teachers who have lamented
as abnormal the tendency of children to
nibble chalk from the blackboard may set
their minds at rest. A scientist assures us
that not only is this taste legitimate, but
that it Is to be commended when he chalk
Is used in small quantities. Chalk contains
lime and sulphur, necessary for building up
the skeleton of the body A pinch Of chalk
dust once or twice day is said to be an
| efficient aid to weak digestion. AS the dust
Is tasteless and odorless. 1t can be taken in
water or food without difficulty.
In a lobster salad. lettuce leaves, torn In
coarse bits are used in place of celery, the
lobster coral is sprinkled over the mask Of
mayonnaise and the small lobster claws are
used in the decoration
To soften hard water when you do not
wish to boil it, drop little piece Of chalk
into the pitcher and in short time the
water will be quite soft.
In adding milk or cream to tomatoes for
bisque have both hot and then add a
pinch of soda. This will prevent curdling.
Ia if,,ta for