The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1903-02-21

| many. Luncheon. is usually a woman's
meal, which is perhaps the. reason for,
lighter dishes. The table setting Is
the saIne,s- except at luncheon bread
and butter plates are admissible. The
dishes should be, So well, cooked as
not to need additional seasoning, and,
unless there are hot rolls to be served
butter seems unnecessary. These
plates, however. are small, and are
used for the breads and the hers
d'oeuvres. 7..f
can luncheon, but not at dinner, the
soup is served in cups, and, except for
bouillon oretfafn broth, the soups are
cream or. those thickened, not clear
soups. RoaSts are seldom served;
small meats being used or those which
may be cooked and served In tndivid-
ual portions caqr b1s l,714
1T does not seem to mef that one
should be more careful of the prepara-
ton and garnishing of dishes for "a
formal affair than for her own family.
Nothing more quickly betrays the good
cook than the manner in which she
serves her dishes. Nor is it necessary
to live in an extravagant manner to
have things property even daintiry,
served. Care and taste and thought
often fill the place Of money, and there
are perhaps no entertainments more
! attractive and pleasing than the little
dinners or the little SHIPPERS, wen plan
ned and served, which have taken time
and thought, but not expense.
1T is the little things which count;
the toast cut in strips or triangles in
stead of being left fn.'tInwieldy pieces;
the clear soup, absolutely clear and
sparkling; the thick soup, smooth and
creamy looking; the meats hot and
the vegetables cooked so as to retain
their shape and color It is the put
ting of the food on suitable dishes, not
little roast on a large platter, or,
worse, for the carver a big turkey on
a small plate. Lardihg is a garnish
and serves also the. purpose of max
ing the meat more tasty. But large,
thick 1ardons carelessly put in do not
add to the appearance. of any. meat.
In buying pork for -lardons renem-
Der that it is the part nearest the skin
that is required, and do not let your
butcher cut you thick piece, but in
sist upon having the half pound in
long, thin strip, so your lardons may
behave properly. Sauces add much to
the appearance of, the dish if the ar
ticle itself be garnished with the sauce
and not swimming in it. The small
vegetables, such as peas, beans, carrots
cut in pieces, turnips and purees of
vegetables may be used as a garnish
with the meat, but it is a mistake to
serve caul1HOWer, macaroni, brussels
sprouts or asparagus as garn1sh.
Rice is used as "a, border for creamed
meats and vegetables, and nothing
looks better than garnish of green
things such as parsley lettuce, cress
or celery tops. One really should have
an eye for color in order to garnish
prettily. Wilted vegetables never
make a proper garnish, but lettuce,
celery, cress and parsley should be well
washed Kept crisp and green.
he
AS Feb. % falls upon a Sunday this
year, social celebrations will take place
either today or Monday. For these
events colonial dishestsand beverages
should be served, inrkeeping with CO.
!onlal silver, pewter and Britannia, re-
leased rom their wraRpings; colonial
| costumes, so notwithstanding, and
colonial. dances-thesB stately minuet,
the frlsk Virginia ree1sand ever popu-
lar Sir Roger de CoverIey.
Among the favors suited to the oe-
caslon are lllputiancacherry trees in
pots, laden with crimson fruitage;;
dainty bonbon boxes and baskets. top
ped with clusters of cherries and perky
BOWS or cherry ribbon; tiny hatchets
and hatchets metamorphosed into
boxes Eofr glazed fruitRs among (which
the cherry predominates. Menu cards.
significantly decor8tRdt with shatchetS
| and cherries. may asbes purchased or
made at home.
The following recipes for = colonial
beverages Were culled directly from an
old family recipe book, in. the queer
cramped hand that distinguished the
Virginia housewives infrequent chirog-'
raphy over century and a quarter
ago.
Washington Eggnogg- Take dozen
| eggs and beat the white and yolks sep,
arately until veryp light. To the yolks
add IL tablespoonfuls of sugar one
half pint of St Croix rum. and "a pint
| OF brandy This proportion of spirits
may be slightly increased or modified,
as taste dictates. Crate in a little nut
| cream and the rest of milk into th6
mixture. The whites must be added