Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-04-23
MAY-DAY PARTIES
Springlike Menus for Com
ing Feasts.
TO GARNISH AND SERVE
WHAT Is APPROPRIATE FOR
EITHER OF THE THREE MEALS.
Delicate Dishes Are Essential and
Pale Colors in Deco
ration.

Written for The Evening Star.
The hospitable American housewife Is
quick to seize upon every holiday as an eX-
cuse for entertaining, and as May day TAILS
this year upon Sunday, she has her choice
of two days for her function. If she is
planning something for the children or the
young people 1t will be given on Saturday
afternoon or evening If she would give
Sunday affair---and Sunday is rapidly be-
coming a day of entertaining she may
have a breakfast or dinner for her older
friends.
In either case, decorations, service, dishes
and their garnishing should suggest the
daintiness, delicacy and pale coloring OF
spring.
If the rooms are decorated, the lightest
and ARREST foliage and vines obtanabie IN
the neighborhood should be utilized. Where
fruit trees are in bloom, the blossoms
should be massed on mantels and IN 1ardl-
nieres, and In more northern neighborhoods
woodland flowers In their delicate, elusive
tints can be substituted. But for this DAY
away with smilaX and palms. American
beauty roses and other suggestions OF eHete
civilization and artificial city life.
For the children's supper table, pretty
center piece is a miniature Maypole, with
ribbons stretching to each plate. At the
conclusion of the supper each guest may
draw a ribbon for a souvenir and md at
tached to it's end some tiny favor. Bonpons
and nuts should be served In small paper
baskets edged with paper flowers or pale
colored wicker baskets, light blue. pink, law
ender or yellow, tied with ribbons OF the
same color The Ices may also be served In
paper cases, edged with spring blossoms
made of paper.
A simple menu is best for the children's
party though the youngsters always enjoy
just suggestion of the indigestible goodies
served for their elders This element may
be supplied in dainty plates of cheese, mid
get pickles olives, deviled eggs. nuts and
bonbons. A variety of sandwiches should
be served, and they, with ice cream and
cakes, will complete an ample bill of fare.
Brown bread sandwiches are toOthsome
and particularly liked by young people
The bread should be cut thin. spread first
with butter, then with hard-boiled eggs
chopped fine and mixed with bit of may
onnaise, or with tart, firm jelly, or with
lettuce minced with mayonnaise. soft,
club cheese makes delicious sandwiches
with white bread, and peanut butter Is
equally popular with children. Meat sand
witches should be spread lightly.
Here are a few recipes for small cakes
which will look pretty on the table and
please childish tastes:
Chocolate Cookies-Mix one small cup OF
butter, two cups of sugar, four eggs one
cup grated chocolate, three cups of -four,
one teaspoon vanilla. Roll very thin and
bake in quick oven. II the chocolate ts
melted IL Will NIX DeIt6r Win the Ddttef.
Hickory Nut Macaroons-Mix one cup OF
nut-meats, chopped fine, with one cup OF
sugar. one-half cup of -four and one egg
Drop on buttered tins and bake In quick
oven.
Jewels.-Mix together three-fourths pound
of butter, one pound powdered sugar, one
pound corn starch, one teaspoon -four two
teaspoons baking powder, ten eggs. Bake
in small gem pans in quick OXEN and ice
with boiling ioing. Flavor with almond or
vanilla
For layer cake try the old-fashioned
devils food, which somehow always pleases
children The receipt is three-fourths of a
cup of chocolate, one cup of brown sugar
and one-half cup of sweet milk Set this
back on the stove to dissolve In the mix
ing bowl stir one cup of brown sugar, one
half cup of butter. three yolks and one
white of egg, two and one-fourth cups Of
flour, one teaspoon of soda, one teaspoon
of vanilla and one-haif cup OF sweet milk.