The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1905-12-24
In the Dining Room

~ CHARACTERISTICS Of nations
q seen thru their tableware re-
veal whole volumes about the
comfy ways Of English cousins.
A collection Of sterling silver pieces,
innocent Of decoration, save for a
dainty raised trefoil scattered over
them, which are common accessories to
the English breakfast table, would any
one be coveted as bit of coz1ness by
the American housekeeper
Eggs are represented by an egg
shaped egg broiler standing on tripod
with alcohol lamp underneath and by a
dainty tray standing on silver ball feet,
holding four egg cups from the center
of which rises caster fashion long,
slender handle for carrying. II
A straight sided, oblong, shallow tray
Is for the breakfast bacon, and is fitted
with a rack to keep it crisply out of
the drippings. Asparagus is also seen
on this tray at lunch or dinner time.
The national aversion to iced water
is seen in glass pitcher with silver
spout cover and handle, down into the
center of which fits glass reservoir to
hold crushed ice. 1t is when using her
tea and berry sets, however, that the
English matron presides over the most
dainty and clever of contrivances. The
berry set has wire frame twisted to
form feet, raised handle, and the hold
ers for two broad shallow fruit dishes
on each side of it. Nesting in close
are equally shallow and we'll shaped
cream and sugar bowls suggestive Of
Devonshire clothed cream, as the two
dishes are Of the hospitable, two kinds
Of berries or stewed fruit. Sugar is
also arranged for in a funny old fash
toned coal scuttle that is entered from
: the side with corresponding scoop. Tea
cups and corresponding sugar and
creamer are also fitted in a wire frame,
which Is. brought in at breakfast, at
tea time, and even after dinner.
What is called "King James pud-
ding plate' is unplatelike in being a
curved bowl to fit a steamed bag pud-
ding, which is at other times used as a
salad bowl, and which can be turned
into hot water dish and at the same
time the outside covering for soup
tureen with cover which fits into it.
The revolving dish in which the com,
partme'rts for fish, entrees, and soup
are small, as we'll as the tea and egg
sets, fitted out for four, bespeaks the
: average well-to-do English family small
in comparison with yore.
j. !. !.
For the vacation girl red luncheon
may be carried out as follows: Have
at every cover bunch Of holly, and be
sure to get the English holly that is
sold at the florist s. It is more expen
p sive than the ordinary holly, but is Sc
much more 1uxuriant that it more thar
makes up for the difference. Tie the
punches with red ribbon and have place
cards with holly on them. Anothe
pretty way is to mass all the bunche
Of holly together in the center Of TIT
table and to have ribbon leading from
each bunch to the guest with which sh'
q can pull out the bunch Of holly whel
the luncheon is over. If the holly i
put in the center, have clear glass
vases at the corners with ferns and ret
carnations, or if it is used at the place
have the ferns and carnations in tn
center. .v-. liz.
Use clear glass candlesticks with rel
candles, with or without red shades. B,
= dipping the candles in the thinnest so
luton of shellac and powdering then
with diamond dust Christmas effec
is gained.
For the luncheon have first, crap
fruit garnished with branded cherries
Upon each plate lay a red paper doll
and over this a grape leaf large enoug
to show little Of the red. For til
second course, have celery or clar
PURGE, with whipped cream, and sprinkl
red sugar over the cream. Next hav
creamed whitefsh favored with truffle
and serve in red paper cases. Hav
sweetbreads with peas, and have tn
peas alternating in red and green "peI
per cases.
If the luncheon is served from tn
side, have these arranged on the cho
platter, passing them, and havin
enough of the green peppers to serv
each one. Next have chops decorate
with red paper frills and serve wit