The Savannah morning news. (Savannah, Ga.) 1900-current, 1903-04-05

piece or even an entire cloth en-
broidered with daffodils, hyacinths, or
violets. Her natural flowers will be
in gracefully slender vases, or eperg-
mes, placed at regular intervals on the
embroidered cloth, and their contents
embroidery. Cut glass vases, or a
thinner glass. edged with simple
gold band, give the best results with
embroidered linen.
If an embroidered linen runner Is
employed, a stately if somewhat stiff,
effect is secured by graduating the
hight of the vases from the center
to the ends of the table, placing them
at regular intervals on the embroider-
ed scarf, and leaving space on either
side for low dishes in which natural
blossoms are also arranged.
Another pretty arrangement is to
have an individual decoration, formed
by folding the servette or napkin in the
| shape of a cornucopia and filling it
with flowers. Exquisite bouquet hold
ers in glass, or paper in pastel shades,
also come for this purpose. The shops
| are Offering all sorts of pretty dinner
favors in white and apple green, prin-
! cipally in paper.
This season, too, ribbons are in high
! ldNOl lOI OlllDtI utCOIdllOilS. "A SlIlh-
| ing center-pieCe is secured by combin-
ing white and green liberty taffeta
ribbon, four inches wide. in rosettes
! clustered around colonial candle sticks,
| the streamers running to the four cor
ners. Or if flowers are used for a CEN
! ter-piece, the ribbon is employed at the
| four corners in big bows with flowing
ends. Flat cut glass dishes. for olives.
radshes, sailed nuts bonbons or can
| died fruits, give the table a festive air
not usual with the more formal din
ner; and tOothsome sandwiches may
| be served with certain courses, partic-
ularly the salad course, instead of plain
bread or dinner rolls.
White and gold china, or plain white,
combines most artistically with Easter
| flowers. Silver or glass candida bra, with
apple green shades, should be used for
lighting.
The following is an excellent menu
for the Easter dinner:
Oyster on the half shell.
Cream of asparagus soup.
| Lobster n la Newburg in ramakins
Olives. Celery. Sailed pistachio nuts.
Radishes.
Roast capon with mushrooms.
New potatoes. New peas.
Roman punch.
Daisy salad
Biscuits with Roquefort cheese.
Ice cream with maple syrup.
| Fruit. Coffee nuts. Cord!als.
For the Easter Monday luncheon a
polished table without the damask COW
ering is preferable. A large center
piece, corner and plate doyies. with
smaller sdoylies for tumblers and wine
| glasses, if wine is served, should show
| embroidery in either plain linen floss.
| or in flowers that correspond to the
natural blossoms employed.
A stunning doyley service, recently
completed for an Easter luncheon and
! displayed at a woman's exchange
shows square-shaped linen pieces
! done in lotus blooms in gold. With
| this a center-piece of natural yellow
tulips will be used.
For the afternoon tea and reception
the cloth may be of fine linen, richly
embroidered, over a lining of yellow
silk. Candles with yellow shades
white and gold dishes, daffodils. cro-
cuses, jonduils and a feathery vine
complete the color scheme.
For the Easter luncheon, try this
menu:
Cucumbers.
Little Neck CLANS
Chicken Bouillon
Pimolas. Radishes. Sailed Pecans
Salmon Timbales.
Sweetbreads au Parmesan
Green Peas.
Salad of Asparagus Tips.
Cream Cheese Sandwiches.
Strawberry Mousse in
Individual Cases.
Coffee.
For the afternoon function. the dec
/ l. A.
than the refreshments The after
flowers and agleam with silver and
sparkling porcelain. On the other
hand. no mid-afternoon guest enjoys
too elaborate a menu, especially II
she is doing the rounds of several re-
ceptions or tea.
This menu will prove admirable for
feminine appetites:
Bouillon.
Nut, Tongue. Olive, Cheese and Egg
Sandwiches.
Sailed Walnuts. Yellow Bonbons
| Small Cakes with Orange Icing.
Ices in the Form of Oranges
Chocolate. Tea.
Orange Punch.
For the nut, olive and tongue sand
wiches, the foundation is mayonnaise
In each instance, the special ingredi-
ent is chopped up finely before being
mixed with the mayonnaiSe.
The nut sandwich consists of equa,
parts of hickory. walnut and pecar
nuts, crushed with the yolks of hard
| boiled eggs. This mixture can bt
spread on crisp lettuce leaves ant
then directly upon the bread, rolled
and tied with yellow ribbon.
Easter week is popular for wed
dings, and the decorations peculiar tc
the festival lend themselves admir-.
ably to the nuptial feast.
In the case of church weddings, the
| Easter decorations usually remain II
| place. For house weddings, potteC
Gala and ascension lilies, white
azaleas. asparagus fern and smilax
may be used.
The wedding breakfast or supper Il
served at small tables, covered with
the finest of danask and decked with
small but graceful bouquets of sprinl
flowers. The brides table may be II
lilies of the valley, narcissus or bride
roses, but always in white blooms. Fo
the others. use dafodils, tulips, hya
cinths, etc.
The brides cake helps to carry on
the scheme for pure white at her table
but no other decorations are needed
This is a suitable menu:
Clam Boullion with Whippd Cream
Sweetbreads la Newburg.