Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-14
EARLY lSPR|NG FETES
Decorations for a Luncheon
} Table
HINTS FOR CLEVER FOLK
BEGIN THE WORK THE DAY BE-
FORE, THOUGH.
Let Amateur Go Slowly and Start
With the Simplest
Menus

Written for The Evening Star
The giving of a luncheon in this pro-
gressive age has become such high art
that the woman who is not strongly forti-
fed with a retinue of well-trained servants
is apt to be afraid to exercise her Hospital
Bile inclination in this direction. A num-
Der OF smart hostesses have made a spe-
cialty OF luncheon entertaining and their
success has raised the standard to the
present difficult position. The old order
mas given place to the new as much in
iuncheon etiquette as in the menu itself.
we were accustomed to consider invita-
tons sent out a week in advance of a for
NAL affair the proper form but noW the
smart up-to-date wrinkle is for the hostess
to see her prospective guests and ask them
personally a few days before the date set
Tor the luncheon party. This kind of in
'ltalon IS apt to be misleading to the
woman who does not keep up with the
latest 1ads, as it very naturally suggests
an a1alr of the simplest sort, whereas
IN reanty the function may be the most
elaporate We have all been the victims
OF Just the most informal little affair,
my dear, any old thing of gown will do
10 wear. Clothes are hardly within the
province OF this household talk but 1
shouid IKE to say that the hostess now
wears hat as well as her guests
pretty idea for a spring luncheon
Where a number of guests are asked is
TO nave them seated at small tables deco
rated with different spring flowers posi-
ply Violet, valley lily and a mignonette
taple may grace the room At the dining
room door the guest receives few flowers
CORRESPONDING In color with the ones on the
taoie where she is supposed to sit Be-
tween the courses the hostess changes
places with one of the guests at each table,
anu IN TINS way she is enabled to have a
pleasant little chat with everybody. A
luncneon OF this character is generally
managed by a caterer or an experienced
home chef
Worth the Trying.
But all this style and display need not
prevent the woman of modest means from
Undertaking by herself a pretty, dainty
luncheon party which in its makeup will
not De too great a tax on her strength
When planning a menu she should include
several dishes which can be prepared the
aay pelore A WORKOUT, anxious woman
on the lookout for something to go wrong
never makes a successful hostess; the
strain is too apparent and reacts on the
guests. If it is necessary to call in extra
help let 1t be some one to cook, and not
waitress, for the latter, not being familiar
with the menage, often complexities mat
ters A very good idea is to have the serv-
ice for the different courses arranged on
tables In the pantry in the exact order of
serving and clearly written list Of pro-
ceoure given TO the waitress for reference.
II one owns handsome polished table a
dainty linen and lace centerpiece and dol
lies are sufficiently attractive to please the
most fastidious. But a cloth on the table
lends itself more easily and cheaply 10
decoration Be careful not to overload the
board with china or flowers. A few choice
bits of glass and blossoms are much more
effective than table crowded with
quantity Of useless decorations which add
nothing whatever to the artistic effect
For Red Spread.
Here is suggestion for a red luncheon,
and the recipes may be relied upon: Spread
the table first with a fine damask cloth.
then arrange a mound of red carnations
fringed with asparagus vine as a center
piece. If one wishes to be particularly
swell red camellias may be used, and with
their glossy. green leaves they are a charm
ing decoration and quite the most approved
flower of the season. A bunch of carna-
tons should be placed at each cover Four
candlesticks o. the kind which catch the
grease are set at the corners. After bon,
bon dishes are added and the necessary
serving outfit is laid the table is prettily
set. Now for the menu:
Cream Of Tomato Soup.
Saline Crackers Seiery'
Devled Fish. Chicken croauettes.
Peas. Mashed Potatoes
Tomato Salad
Bread and Butter
Biscuit Glace. Angel Cake
The following recipes will be sufficiently
elaborate for this informal luncheon and
are very simple to prepare:
Cream of Tomato Soup One quart of
canned tomatoes one quart of fresh milk
one teaspoonful of soda. Let the tomatoes
boil, then run through colander and add
the soda. Smooth one tablespoonful of but
H., I'd e,{4
matoes. Add pepper and salt and make
scalding hot; then stir in the milk. Let
the whole come to a scald and serve
Deviled Fish.-Take any kind of white fish
weighing not less than four pounds boil
until DONE then remove skin and bones and
cut up fine. Take pint of water in which
the fish was cooked and a pint of milk
Put into this butter the size Of an egg, with
little chopped parsley and onion. Salt to
taste and thicken with cornstarch. When
this has boiled, mix with the fish. Bake in
shells covered with breadcrumbs. Place a.
piece Of butter and sprig Of parsley on
the top Of each Shell.
This Takes Skill.
Chicken Croquettes.-Boil one chicken and
two sweetbreads Chop very fine. Take
one large spoonful Of butter and the same
Of flour and add half pint of cream and
small quantity Of milk to make nice
sauce Add chicken and sweetbreads, STIR
ring all tOgetner. season Win reQ pepper
and salt. Shape nicely with the hand, dip
into beaten egg and cracker dust. Have
the lard boiling and fry quickly and drop
in larder to drip.
Biscuit Glace.-Bofl3 twenty minutes one
half cup of water and three-quarters of
cup Of sugar to a Soft ball and add four
eggs. Stand this in hot water and stir until
it thickens, adding in the meantime one
pint of whipped cream favored with vanilla.
Place the mixture IN cases, sprinkling on
top dozen grated macaroons which have
been Drowned In the oven. Pack in ice and
salt for three hours
Angel Cake.-One and half cups Of sugar,
one cup of flour, one teaspoonful Of cream
Of tartar, one teaspoonful Of vanilla Sift
the flour and sugar separately four times,
then measure. add the cream of tartar to
the flour and sift again. Beat the whites of
eleven eggs on a. large dish to stiff froth,
then add the sugar and later the flour
quickly, but lightly. Be sure to put In the
vanilla before the -four and sugar Place
Immediately in an INCREASED pan and bake
forty minutes In moderate oven. When
done, turn upside down in the pan to cool.
Put little props under the edges of the pan
to give the cake air.
EDITH LAWRENCE.
Couldn't Trace Him.
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