Evening star., 1901-09-17
Table and;sKitchen.
II
Practical suggestfens nAbout what to
Eat and How to Hrspare Food.


The season OF suburban. amenities Is now
at its height, not only sAmong the plain,
everyday folk who know how to get the
best out of life, but also 3Tnong the smart
set, who are staying later and later in their
country homes. voguesz OF fifty years ago.
when much Of the notable entertaining was
done at the country estates. are coming
back into general useo and the cities are
subservient in a fashioiiabFe sense through
the autumn and early winter to the coun-
try.
To be the inventor of some new and strik-
ing form OF entertainment Is to score a
social success, and the clever hostess who
can achieve this result finds her fame
spreading and her entertainments repro
duced with variations to suit climatic and
financial conditions from the Atlantic to
the Pacific.
While few can expect to. or even care to
follow in the wake Of Mrs. Herman Oel-
rich's real circus at Newport, which fol-
lowed its prototype In every particular from
sawdust ring to pink lemonade, nor yet re-
peat the example of the Vanderbilts at
Point dAcadie, Bar Harbor, Maine, when
the floral and electrical decorations alone
must have cost a kings ransom-there are
other new ideas that can easily be followed
to like successful conclusion. For in
stance, at a supper and dance given. re-
Gently at the Pot and Kettle Club at Bar
Harbor the hostesses, for there were two.
officiated as cooks at the grill while the
women guests in white duck gowns, caps
and aprons served the men guests
At the Sign of the Grill.
While grill suppers" are no longer a nov
city at restaurants, they are among the
newest of new fashions In the private
houses.
After dance, long drive from one
country home to another or late after
noon among the golf links the hostess and
her guests repair to the kitchen and dining
room. where an open fire and silver grill
invite to culinary endeayor. The foods pro-
vided are such as can be quickly cooked
before the eyes of the amused and hungry
guests. and may consist of beefsteaks, NUT
ton chops, oysters, deviled bones, toasted
cheese, or even pancakes s..Ns
Roast Oysters.
At one seaside home recently the guests
were invited to the cellar, where bushel
basket Of oysters in the shell had been pro-
vided. These were quickly roasted in the
furnace and served to the guests on bright
tin plates, Of course eaten direct from the
shell. The feast was finished with new
sweet cider, nuts and fruit. A similar roast
may be enjoyed in the kitchen on the cooks
night out, or in the dining room that Is pro
yided with an old-fashioned open crate.
This will be found CHEEKY way for the
young folks to spend wet fall evening.
Wash and scrub the oyster shells and dry
them; then throw them into the fire by the
dozen; as soon as they begin to open they
are done. Remove with the tongs to the
tin plates and season to individual tastes
with salt and pepper. catsup. lemon or pep
per sauce. Supplemented by crackers,
cider. doughnuts or pumpkin pie with
cheese and eaten to the measure Of Joke
and college songs or story this simple and
decidedly primitive rejection resolves itself
into most delightful and successful social
function. - 3 .
In sections Of the country where an oyster
roast or grill is not practical corn roasts
are much in favor and very enjoyable.
Costume Dances.
Costume dances continue In favor At
one recently given the women were dressed
to represent flowers while the men ap-
peared as vegetables. In the larger cities
1t Is possible to get these 4masques in pa
pier mache. but 1t Is duitssaeasy for skill
full fingers and an inventive brain to make
very good imitation from paper large
cap Stimulating some vegetable Is made to
fit over the head holes are cut for the
eyes and mouth; but these openings may
be cunningly hidden under the silk Of
corn, the leaf Of cabbage or the skin of
a pumpkin or squash, as the case may be.
The domino corresponding to the cap
should be trimmed with small vegetables
cut IFon ciotn or paper and seWed on.
Fete Champetre.
Garden parties are always popular,
whether just a simple little affair with
O'Clock tea on the lawn. or an elaborate
function such was given by Mrs Bar
ton N. Harrison at the Sea UrchIns, Bar
Harbor. Among the features Of this en-
tertatnment was rustic parade in which
sheep and goats. lambs and calves. gar
- -~axf
bons by pretty girls. There was also a
pastoral pantomime entitled ''The Reward
OF Amaryllis,' dairy modelled after that
OF the Petit Trianon at Versailles-while
the guests appeared in the guise OF shep-
herdesses in pink and blue petticoats with
f1owered over-dresses
A charming attraction for fete cham
petre Is to set up wooden platform the
boards can be hired for the occasion) and
have fancy dances performed by children
and young girls.
A pickaninny dance followed by a cake
walk, with the girls in frocks Of pink
checked gingham and the boys in red
shirts and blue overalls. and all with black
ened faces, scored a great success recently
This was followed by gavotte danced by
a company OF Marguerites and Mephistoph-
eles, the former in white and the latter in
black and red, while an American Indian
war and moon dance closed the program.
Barn Entertainments.
These are always in vogue in the autumn
and country folk" who possess the gen.
eTous, old-fashioned barns may carry out
these affairs most successfully Oid-fash-
ioned dress, old-fashioned games. old-fash-
ioned dances and the old-fashioned supper,
and to crown all. the ride home In the old
fashioned hay wagon under the mellow
light of the harvest MOON For the games
there may be Blind Mans Bluff '@Tfn
Tin" Button, Button" and "Stage Coach"
For the dances, Money Musk" Virginia
Reel, and II the guests are familiar with
It., the delightful. stately, old-fashioned
minuet. While the supper should include
such dishes as pork and beans, rye and In
jun bread, Johnny cake, apple sauce crul-
lers, cheese, cottage cheese, pound and fruit
cake, cider, apples and nuts
Hot TOmaIes.
II you cannot possibly get the corn husks
you can use the oiled paper that the gro
GERS and butter makers use. Your grocer
or conrectfoner can supply YOU But you
can use dried corn husks. they are better
than the fresh husks and are softened In
the lukewarm water. 9Aess husks fnpart
flavor to- the tomales IT you use the
paper 1t would be bettaf tooWrap each to-
male in piece of cheesscaoth to steam or
Doll It, as the paDer might hroah