The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1905-02-04
INTERIOR VIEWS.
NO. V.


But, indeed, I had a fine meal. You
might call it a Russian festival or a
French dejourne, or what you will; it
was. in fact, military function, where
was host, guest and butler. Let me
describe it and YOU shall judge wheth-
er or not my appetite was satisfied, to
make no mention of sentimental and
deep hearted characteristics.
By way of appetizer first ate a dOz-
en- or so of pecan meats while waiting
for the water TO boil in well, You
might call ii a samovar. but it was
hardly that, though perfectly effective
as receptacle in which to boil water.
had brought with me some of that
delightful tower tea, such as is used at
the Aneients' club at Pennington,
Conn, likewise my dear and eonsoling
tea-ball; sugar left from a former visit
was found in the chimney closet, and a
lemon from my home supply gave me
all the requisites for the compromising
of 1.-THE cup that cheers" This, then,
with fresh rolls and good butter con-
stituteG the first course. Meanwhile
two real country eggs were quite care
fully washed and dried and put into
the "samOvar'' to boil themselves for
the second course. 1t is really wonder
full what can be done with eggs; I
mean in the cooking line. In, such a
variety of ways do they lend Them
selves to table needs that I wonder
some one does not write an essay on
them; there are possibilities in the
subject to rival Elias noted exposition
on Roast Pig. w.
The fresh egg came smoking hot 10
the table; shelled, halved and buttered
was most picturesque in its hemis-
phere of orange, with ring Of ivory
white upon the blue Of. grandma's will
low ware tea plate. To the accompan-
iment of half roll this tempting mors
sal disappeared. A second cup of tea
must now be brewed, when the second
egg disported itself in fascinating soft
ness which required delicate and li-
plon1atic method of treatment quite
different from the item of the first
course, and which left one, really in
doubt as to which article of the menu
afforded the greatest gastronomieal
satisfaction. Another roll halved but
tered and garnished generously with
pecan nut meats did credit to my fru-
gal board and brought me willingly TO
the consideration of my dessert, deli
cate chips of sugared calamus root.
For 4 modest little dinner in a quaint
oldfashioned upper. room with impro,
yised cooking utensils and a Franklin
stove, the result was certainly salts
| factory, unique and reasonable.
Upon the table. on which was served
this little banquet for one. there was
quite an array Of old blue table ware.
10 an imaginative mind, the platters,
plates, tureerl and other dishes might
conjure forth a more varied and
sumptuous repast TO the belittlement
of my solitary dinner But with hun-
ger fully appeased these relics Of
| grandma's early housekeeping days
but bring tender memory Of days
long past and persons long departed.
The prices of table ware, one and all,
portray the various scenes in the
beautiful Japanese love story, which
| to appreciate one should hear told by
Mr.. John Stanton, of Clinton Conn,
in his delightful and dignified manner,
as the willow ware is reached in his
careful expounding of wonderful and
rare collection of antique eurios at his
home in that town. The meeting Of
the lovers, the garden walks, the pa
CODA, the steps leading down to the
water, the arch of the bridge. the sa-
cred mountains, the trees, the escap,
ing lovers, all these form the decora-
tive treatment of the, blue willow ware,
and on the larger dishes are distinctly
clear and interesting. s.....
But half a turn In my chair and !