The Topeka state journal., 1902-04-16

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quette building, Chicago, to Whom an
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Qany, Chicago.
Some Artistic Table Features
Harmoniously ranged and consonantly
AS in q. concert instruments resound,
Our ordered dishes in their courses
chime.
Refinement and culture are nowhere
more pronOuncedly indicated than ia
the manner of table service. As an out
come of greater delicacy of feeling ana
higher cultivation of the material
tastes we aim to produce the best re
suits by the most simple effects ana
delicate shadings. While it does not re
Quire unlimited means to create the
most happy outcome, there must pc
good taste and Judgment as to what is
bedtting.
In planning the modern dinner, lunch
con or company breakfast the first at
tentiOn is to the color scheme Which IS
to be carried out, not only in the table
decorations and china, but in the dishes
served. The color selected must be de-
termined first by the time Of year and
then by the event which is to be cele-
brated In the winter when days are
cold and Oftimes dark and stormy the
brilliant reds are most effective, lend
ing warmth and cheer by their glowing
color But this vivid and heavy color
ing IS out of place in the late spring
and summer.
The same vivid effects. but lighter in
tone and appropriate for the warmer
season can be obtained with yellow. and
this color VIII combine with the other
spring and summer colors. green, white
and pink. or the cool Violets and laVen-
ders- Yellow, which the Chinese desig-
nate as daughter of light, is color
which may be used at any time of year.
however. as well as pink but for most
occasions of winter entertainment the
Niolets, laFenders, green and white are
too cold. Pink has been called the Ia
dies color" 1t decorates especially well
all the year round. blends with most
costumes and complexions and always
makes an altogether charming table ef-
feet.
Green and white for weddings and
christenings and for a delightfully."- cool
effect in warm weather
Beside the floral decorations to give
color there are a great many artistic
deilcacies which can be used to give
charming touches and tones. Many OF
these are very easily made at home, if
one prefers to take a little trouble in
order to save expense
After deciding on your color for dec
orations, arrange your menu with
careful consideration of the available
materials which Win conform to the de-
sired color scheme. so as not to spoil
the effect in carrying it out The shades
IN colors must vary as Httle as possible
and except with the reds should not be
too deep,
FLORAL BREAKFASTS.
Spring is most unquestionably the
season for the delightful u o'clock
breakfast while there is stin a unger-
ing freshness in the air until high noon
in spite OF the Increasing ferVor of the
suns rays Yet the first outdoor blooms
are daintfy in cOloring and delicate in
fragrance. Many have discovered that
the tired feeling which SO interferes
with the appetite these early spring
DAYS may be greatly alieViated by par
taxing OF the very Gghtest kind of an
early morning breakfast, followed by a
more substantial one at noon But 0ur
modes Of living makes a very light
breakfast wholly inadequate to sustain
the business members Of the family un-
III noon meal is served. and we must
elmer force our appetites against our
lncina uOns at the beginning of the dav
or allow ourselves to become unduly
ounSry before we partake of more food
JIG IS the leisure class Of those having
command OF their time who may thor
oughly enjoy the delightful little
spreads, especially if they are subur-
hanltes and can have the outdoor sur
IOundlngs harmonize with the spring
Iike erect they have produced in their
table decorations. They may choose
PINK, yellow or any of the violet or Law
ender shades from the pale lilacs to the
ueep NeiNety purpless so long as the
flowers are those of the season All
a Deautlful effect without heaviness. as
the spring flowers are never. with the
exception OF pansies, too deep in color
10 give the air of fresh daintiness which
IS the charm of the season.
a ftE SMALL AND EARLY BREAK
FAST
These are or should be. as defightful-
" informal as the social afternoon tea.
NOT more than ten guests are invited
ana Jhese without question should be
selected with the desire to bring togeth-
er such of your friends ana aco1lainf-
ances as VIII make a most congeniaI
company These breakfasts are given at
Ten, nalI- past ten or eleven in the morn
ing. Z ne decorations should be simple
IN design and the menu light and
DAINTY. TIE hostess may use her finest
emma II possible white and gold for
yellow, and only the most delicate
SHADES and designs in other colors. A
snowy white cloth with ceuter-Diece to
match the china or decorations. a cl1t
elass vase of dainty design in the cen
Ter Tor the very freshest flowers of the
season ana cut glass dishes for holding
lhe radIsEes, salted nuts and olives
Glass Dishes with the fine tracery of
leaves IN gold are very dainty for the
breakfast table in yellow or pink
Dainty china cups, the bright silver or
copper Kettles and silver service for
coftee or chocolate. silver salt and pen
per receptacles, and the breakfast GOV
ers are all the furnishings good taste al
lows for these small affairs.
THE DISHES
Extreme daintiness must characterize
the spring breakfasts. whether thew he
the small informal or the high-noon al
fair. Nothing of the nature of the