The daily morning journal and courier., 1904-06-14

Hostess Who ContempIates Enter
 taining for College or High School
 Girl.
 The fair graduate is receiving almost as much attention as her conteInpora ", the June bride, in the matter of va ried entertainments which are being given in her honor.
 And she deserves it, too. The senior year is always strenuous one and the recipient of the sheepskinhas had but little time for the lighter side of life since the winter holidays.
 Garden parties, picknicking jaunts, luncheons, weekend parties and other forms of social diversion have been planned for her pleasure.
 A luncheon for girls is always enjoy able, especially at this season, when there are so many palatable things to be had from the garden, and the abun- dance of flowers makes an appropriate setting.
 A June hostess is afforded ample op- portunity for making a luncheon indf- vidual; it may be served at fresco on the lawn or porch if she lives in the country, or the interior may be trans formed into bower of beauty with wild flowers.
 A matron living in town has planned an individual luncheon which exploits many new ideas. for coterie of grad uates from the high school.
 Being wild flower time. the simple field daisy has been chosen for the mo- tiff, upon which the little spread will be developed. The table decorations and menu carry out the color scheme of yellow, white and green. Many of the accessories have been made by the hos tess which will not only impart an ad- ditional charm, but curb the expendi- ture as we'll
 At each cover on the bare-top table will be placed plate dolly made of white muslin, cut in the form of a large daisy. The petals are pinked on top, and join each other about an inch from the deep yellow center, which has been painted a brilliant chrome. These cir cular pieces are six inches In diameter. The tumbler doilies are four inches wide.
 The centerpiece is precisely like the doilies, only much larger. Ppon this will be placed large yellow bowl of highly glazed ware filled with big-eyed daisies
 Extending from this center decora- tion and between each cover is laid wide yellow satin ribbon with fringed end. Fairy lamps will be utilized in place of the candlesticks The shades for these are fashioned of white mus lin, cut in petal form, over. which is placed another series of petals of vel low muslin, topped off with small spray of artificial daisy leaves.
 The favors for the occasion smack of a delightfully."- piquant charm. Each souvenir represents personal fad or weakness of the recipient.
 This scheme strikes a distinctive note and is a great improvement upon the box of bonbons or equally commonplace trif1e
 Here are a few suggestions which may be of some assistance should you care to follow out the same plan.
 One of the girls who, upon the slight est provocation, would carry her dress suit case, will be presented with a min iature one. of leather, an exact dupli- cate of her own pigskin case. Another, whose hobby is golf, will receive a golf bag made of Scotch gingham, through the center of which are thrust three sterling silver scarf pins in the shape of golf clubs.
 For the student of the class has been chosen a case of books, classics, the name of each appearing in gilt letter on the back. Inside of each book is an- other esnall edition, making in all nine books of graded sizes. The 'irrepres- sible'' of the class is destined to wear a dunce's cap and another guest who has had score of love affairs is sure to find balm in the little bisque Cupid, with arrow we'll poised at it's recipients heart
 The tiny place cards are single daisies of water color paper with the design hand-painted, across the center being the guests name.
 What an alluring menu this hostess has planned for her fair guestsl
 The first course will consist of clans with leinon-cup. For this, select small ones, place in their shells and lay on a bed of ice in soup dish. In the cen ter place a lemon, having top removed and filled with this cocktail mixture Scoop out the pulp and fill with two drops of tabasco sauce, one teaspoon full of a spicy meat sauce, one tea spoonful of catsup and one of lemon juice. Mix these ingredients we'll to- gether, and pour into the lemon shells, which may be halved instead of being the whole, with only the top removed. A sprig of parsley may be placed on top. This simple little relish is also ap- petizing for raw oysters. Small side plates should also be provided, filled with lemon quarters and horseradish, for those desiring this dressing.
 The chicken consomnle is made from a strong chicken broth, diluted from a third to half with cream; this may be judged according to taste and serve with whipped cream; bread-sticks form an accompaniment.
 Next follow the sweetbreads in the form of little outlets, new peas and creamed Bermuda potatoes, sprinkled with parsley and the yolk of an egg, boiled hard and minced.
 Here is a genuine novelty for the sal ad course, banana and peanut salad. This deliccy halls from up in the state," having taken the prize at re- cent contest for the best and most