The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-01-01
TABLE AND KITCHEN.

Marquette building, Chicago, to whom
all inquiries should be addressed.
All rights reserved by Banning Co,
Anniversary of the Years.
God has been very goodl
IT'S He Whose hand
Hath tempered the keenness of the
And therefore. in the plenty of the
And in the lifting of the cup, let Him
Have praises for the well completed
years"
So heetly has the closing year sped
on we still seem to hear the echo fad
ing from the chime OF New Year bells
of a twelfth-month ago. Winter, that
comes like an old and hoary man:
the year. And yet there is more of JOY
than sadness at this season, for both
old and young, as we sit by the good
fires of winter and rejoice over the full
ness of the gathered sheaf and plan for
new pleasures and triumphS for the
coming days. Almost everyone grows
optimistic at this season that seems so
fresh and full of new life, and old and
young turn each new leaf in the book
of years with fresh interest, hoping to
find the following chapter more alb
pleasing developments which lead up
to the hoped for sequel.
CELEBRATING THE DAY.
Time was when the preparations for
great amount of labor and fatigue in
making ready for the gala day. Now,
although society has revived the old
time custom of receiving on this day,
select and we may add, for the benefit
of the pessimists, far more ten perate.
They take the form of small receptions
or luncheons for a few friends and init
mates, or a family dinner.
While it is essential that a New Year
dinner and reception be given on the
day that ushers in the new year, it is
not necessary, however, that a New
Year luncheon should be on this very
day. The first days of January are fire.
quently gloomy, if not actually stormy,
and the effect of the holiday decora-
lions, which should be red and green,
of course, throughout, accompanied by
the good cheer, about which still fingers
that charm peculiar to the Yuletide,
will do much to brighten the first two
weeks of New Year.
TABLE DECORATIONS.
For a large table there is nothing
more effective or suitable than a mass
of poinSettiaS grouped in the center
These flowers look best in a gilded or
gold and white, or gold and green bas-
ket las their centerS are gold and green
and leaves brilliant scarlet: Have
smaller flowers for the small tables;
the scarlet fish geranium massed in the
center with the green leaves forming a
border, scarlet carnations and aspara-
gus ferns, the new scarlet begOnia may
be used. Red candles with red shades,
if a plain white damask cloth is used.
But when the en- broidered or lace
lunch cloths are on, the effect is more
pleasing when the candles are unShad-
ed. The glow reflected on the polished
mahogany gives you that pleasing and
cosy family feeling that made our
grand-dame's lunch or tea table SO
charming.
The arrangement of the candles In
something to consider, too. Single can
dlesticks are the most desirable for
small tables, and these may be grouped
in twos. if small. at either end of an
oblong table or in threes if table is
round. For a small, square table, placed
near each corner as they should not
be too directly in front of the guests
when so near.
Small dishes of bonbons, sailed nuts,
candied fruits, pimolas, Chinese chou
chou, etc, will help decorate the table.
The menu or guest cards must take
some form of a calendar. If the guests
number twelve or even twenty-four,
each one may have a card to represent
month, with appropriate decorations
if the cards are duplicated.
THE MENU.
If a luncheon and not an elaborate
dinner is served. do not have more
than one very cold dish, such as ice.
No matter how cosy your rooms may
be, there are many who have a Sensa-
ton of chillinesS if the luncheon has
more than gentle hint of winter SHOWS
and ice.
Dreamed fish in cucumber cases make
a dainty and attractive dish for a New
Year luncheon. When fish and lobster
are not Obtainable, as is often the case
at distance from the city markets,
there is always chicken to fall back up
on for dainty little creations for the
luncheon. Chicken Ia Royal served in
delicate cases of French batter are de-
liciouS. These are made of the white
meat of chicken, or better still, turkey,
cut into small cubes and mixed with
well seasoned tomato sauce and few
green peas added
A tomato jelly salad can be made
from canned tomatoes that is a pretty
addition to these holiday menus. This
is made firm enough to set with gela-
tine. Oyster, deviled crab meat, lobster
and chicken, salad may be encaSed in
this jelly and set in individual molds
and served for these luncheons. Ice
creams or cold puddings should be IN
the guiSe of SnowballS or drifts and IL
they disclose glowing heart of red or
centers of gold they are all the more
delightful Red maraSchino cherries
may be used for small ices-when fro
zen creams aren OF possible. These may
be put in small, 1ong-stemmed glasses
and whipped cream heaped roughly on
top.
serve with this course is to break off
large, round crumbs of golden sponge
cake or angel food and dip them il
pink, green and white boiled icing or
all1t lISy dIC wen CONSIC0g
lay them on oiled paper to dry; a little
grated cocoanut may be sprinkled over
the white and green to represent snow.
BUTTER STRUDEL WITH PRUNES.
Make a batter with one pint of milk,
four whole eggs and yolks of two, half
a level teaspoonful of salt and flour
enough to make a batter consistency of
pancake batter. Butter pie tins and
pour in a thin layer of the batter and
bake. Have ready some stewed pruneS
stoned and mashed, sweetened and fla
Vored with cinnamon and grated lemon
peel. Have this hot and spread it over
the cake as soon as it is baked: roll up
Serve with powdered SUI
gar.
CHEAP BLACK CAKE.
Beat one cup of butter with one cup
of brown sugar until creamy; add two
well beaten eggs, one cup of cold coffee,
r,aola