The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1906-08-12
For the Hostess.
PAPER Table Furnishings.

ll
Paper a table II furnishings, including
itableclott and napkins, ~ as well as a..
sorts of dishes, are now made in such
beautiful styles and materials that they
should be largely used DURING the outing
season N whe n trolley rides, plcnics, lawn
parties, ana all SORTS Of out of door fes s.;
5tivities are moro enjoyable than indoor
functions for by their use all washing
and ironing OF linen and nearly all dish
washing, is done away with.
f& "A hostess may use the aYeranda and
lawn as q reception room for her4 frien as,
and treat them to d Bohemian spread
on paper. or Qf& she can command me q g
use OF q team and twagon) take them to
some grove. lakeside or historic spot,
ana serve refreshments ut 81 any 81 lour.s
Such an outing serves every purpose Of a.
lawn party, with the drive as an added
pleasure, and the work ~ nlulnt, In pre-
pairing the food. &. l5 y55. a rs $l |
b The list Of paper dishes on the market
includes fancy. cases for Ices and salads,
frills for croquettes, cups for saltcd nuts
and all sorts Of pretty4di shes for llIilttlei
extras, as well as tho must be- had dishes
Of various shapes and sizes. II the hos-3
tess prefers to set tables, she may get
,tnohaWnOGs 60lc, w LILA SeLbAS
napkins and dozen doilies to match.
!l For a lawn party where, shade is Lack
Ing. the difficulty may DO overcome by
using paper lawn umbrellas, which may
be had in sizes varying from four to-
twelve feet (open) and at prices ranging,
from scyenty-hye cents to three dollars
and fifty cents each. While not c.,eap,$
they ara very durable, 1 and may be used ed
many tines, besides giving, q t 4 he, time
OF use, an appearance 4 of Eelabo rate dec a
ration, as well as v providing roquisit ~
shade. When these umbrellas are used,
each guest may be furnished With q
small one, costing Il few cents, to use
when moving about This will prove 81
suitable souvenir Of the occasion. Lam
terms cost SO little that numbers Of them.
may be used as dc decorations, even When p
noe needed for light. Ss35 i5s Il ji
" Invitations. place cards. sol venirs,' & and
all such little things may be made from
napor. and be as beautiful or as absurd l
as the hostess may decide is IN < g, eaepln 4
with the general tone of the tai T.
iment. Modern paper good ~ seem par
tcularly fitted to those " no 1--we on y. iartns
or in suburbs. where they can MAKE s. use
Of alt sorts OF pretty places in Which to
enjoy them, I'll z . V, \,
the housewife may have just loads"
81 n7,o men, cl1inrl ind other Table fur fur
,,,shimas. BUT 1t p means an immense
amount OF work to take them out for use
and when 1t is done they seem less q ppro-
tnriate for out -of-door use than the ones ,t
which furnish a bonfire as q closing fea-
ture OF the entertalnment.-Ey Ryman
Gaillard. in, August Pilgrim.
t55j For Picnic Parties.
Tn packlng the hamper, or basket, let
"a ii q, article Of food be separated com.
pletely from every other article and, y
POSSIBLE dispose AL strong favored arti-
cles In closed receptaces. VI
a few words as to the making OF SAND
wiches may DO helpful.
Bread that has been baked twenty
four hours Is Of the right texture TO slice
| evenly. "a / .oaveH baked IN a sandwich
nan cut to the best advantage. Remove
Itha crust then cut In even, quarter-lnch
slices, Trim the upper side; butter the
bread after 1t Is sliced, and supply a
4 moist tllling nfter the final ihape has
been secured Do not spread quite to
the edge thus avoiding soied fingers
when the sandwich Is eaten from the
Ihand. Meat for sandwiches should be
out across the grain, and as thin as
! possible, Use several slvcrs OF meat In
\ each sandwich. janet Mae Kenaie Fiji.
i For French Dressing.
T. Ono-nHlI W nulltN oNC-lOu|lH
/ teaspoonful OF pepper, six tnblespoonfuls
u Of oil, and two to six 4taplespoonfuls OF
vinegar. lf
4 MIX the salt and pepper with the oil:
4 beat In the vinegar gradually, beating
until an emulsion is formed. Then pour
4 the dressirA over the prepared matte
/. rlals, and turn them over and over until
i the dressing has been evenly mixed
i throughout. No dressing should remain
in the bottom OF the bowl, but the
leaves or other articles dressed should
be glossy with oil. II they look dry, mix
more dressing and add in the same man
4 ners as before The quantity OF acid
used depends upon The article dressed
and the dish with whichtit is used. More
\ acid would be indicated, II the salad is,
I to be served with rich roast, as pork
|.or turkey, than with game. which is
proyerbially dry and lean. Three or
4 four hulf-inch squares of preaa may be
placed iH the bottom OF the salad bowl
!. TO absorb any surplus DRESSING.
sl93aet M ,,ro,ry ice Toraec;,,r 5fE- I