The Jersey City news., 1902-06-05

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The luncheons that girls are having this
spring and early summer might reason
ably be classed among those things desig-
mated as eft for the gods"-that is, II
they were not still more frequently spok-
en- of as being visions and food for
fairies" An ethereal and elfnlike appear
ance is noticed about these tables when
spread with lattice works and trelises of
asparagus sprays, and when smuggling
among such greenery are daintily prepar-
ed and refreshing dishes. Indeed, it seems
much the fashion now for tables to be
decorated almost exclusively with ferns
of feathery and fine texture, and which
are so grouped as to suggest little dells
and hooks. Tiny mirrors, ten or twelve
in number, are placed about in imitation
of inclosed pools. and fad even reigns
to balance dish of fruit at one end OF
the table. with a spherical ball holding
gold fish at the other.
Cool light and inviting are the points
strongly aecentuated in the decoration OF
luncheon tables this season. And of the
many green things sprinkled over the
surfaces 1t is pleasant to find that some
of them are good to eat. Small glass
dishes placed at the corners hold often.
instead of salted almonds, well picked
sprigs of watercress, grown under glass,
and for the purpose of nibbling through
out the meal Radishes have lost their
prestige. while infant cucumbers, quar-
tered neatly, have taken their place. The
prepared halves of grare fruit, which very
generally are passed for the first course
at luncheon, show little extra fixings
in the frozen cherries and glazed white
grapes, which partly cover their cut
edges.
In hats there are novelties from day to
day. The flower hat has survived the
spring and now appears in the geranlum
type with a top entirely of geraniums and
the brim all of the green leaves
Another flower hat is the rose hat with
the brim draped with lace and the lace
falling in Jane Hading style, and there is
the violet hat all of violets-
Those who want to remodel an cd sum-
mer hat or have a spring hat that must
be changed can by a large veil, a Du
Barry Hading, or a pattern veil. of
any type and fasten it around the hat.
1t must be put on so that the hat can
be removed without removing the veil
and in such manner that the ends trail
at the back.
by covering the brim with the veil and
pinning 1t here and there to hold it around
the brim. The loveliest lace can be used
with little coior underneath.
Lace ends fall low upon the neck.
There is little place for the woman who
is not Willing TO belong to the fluffy sis
terhood: and no pace at all for her who
seeks severe effects. In this summers
styles she will travel long way without
seeing anything that accords with her
ideal, for fuffinesS has taken the place Of
severity.
In many households the tough lower
portions of asparagus are always wasted,
but these may be utilized in making a
most delicious coup. Save the water in
which the tender portions of the vegeta-
BILE have been cooked and cook the tough
ends in it until they are soft. then mash
and rub them through coarse sieve
Add TO this pulp and a pint of the water
in which it was cooked one pint of scald-
ing hot milk, which has been thickened
with two tablespoonfuls Of flour rubbed
smoothly In two tablespoonfuls of butter,
Season TO taste. add half 2 cupful of
sweet cream and a few Of the tender tips.
This recipe will make most delicious
healthful and economical soup. Asparagus
on toast or in cases or blk ng powder bis
cult served with cream sauce, Is always a.
favorite way Of preparing It. Served with
a Hollandaise sauce Il Is even more de-
lscfous.
As all omelat or simply served with eggs
II Is also. very pleasing. Combined with