The Elbert County tribune., 1906-05-03

books. On the outside of each cove,
will be found a name-a Christian
name written in gilt. Inside is given
the history of the name. and a quo
tation and space for remarks for ev.
cry day in the year. They are tiny. in
teresting books and unless the name is
most extraordinary, you can find
book bearing the first name of every
one of your guests. If you can secure
these bound in green. so much the bet
ter; If not. tie green ribbon about them
and use these for place cards If the
guests are wise they will pass their
books around the table and secure the
autograph of every guest at the din
birthday of each. Inside the hostess
will have slipped a command to be
obeyed whenever a duty is exacted
from the guest. A guest-a man
known to be clever will find within
his book a command to act as toast
master. Only in this selection must
the hostess show care, else the novelty
OF the idea is spoiled. The toastncas-
ter will be ignorant of the commands
of the others. but he will give his in
Productions as he chooses and call
upon any of the guests when he
chooses. to fulfill the command he OF
she finds within the book. One may be
asked to dance an Irish jig, another
to sing THE Harp That Once Throi
Tara's Halls" another to give a toast
to the one celebrating the birthday:
another to tell an Irish story and Sc
on down the list of guests. If every
one will enter into the spirit of the
dinner the evening may be made
memorable for its fun.
In the service green dishes should be
used as often as possible. The first
course may be green grapes served
on their own leaves. The second puree
of pea, sprinkled with parsley. The
third-the fish course-may be frog
legs on toast served with water cress. e
CThe imagination may be stretched to
the time when the legs belonged to a
green frog. In lieu of a green meat.
serve an Irish stew and for salad serve
sliced cucumbers and shredded lettuce
Pistache ice cream with wafer cakes,
cut in shamrock shape, will form the
next course. and finally the green bon
bons and coffee.
When this course is reached, the
birthday cake should be borne in from
the kitchen and placed in front of the
host or hostess who is the possessor
of the birthday. The cake should be
white, dotted over the top with "em-
erald" settings, which may be the
green glass settings removed from five
cent hat pins. The cake is placed on
a plate of smilax and is surrounded by
a circle of green candles, lighted. In
side the cake is baked the ring, the
thimble and the coin. for the one who
Will be the first to wed, the one who
will remain in single blessedness and
the one who is to be favored of for
tune and have wealth.
The evening will be well gone before
this dinner is over, but it may close
with songs about the piano or story
telling, while the men smoke.
After the first rush of Easter we'd
dings and the entertainments which
are part of every wedding, are past,
the tea comes back into favor.
AS matter of fact the tea is the
most informal of the formal entertain
ments. In sense, it is a modified idea
of the old open house." modified to
the extent that to be invited to tea
is very small portion of the society
crumbs, for the tea is catch me alp
in entertainments form the hostess
has happened upon which enables her
to return social obligations in a job
lot. Some one once described the tea.
or reception, as an affair of "giggle,.
gabble, gobble, git," and in its truth,
it clings.
Nevertheless hostesses spend no end
of time and thought upon the details
of these entertainments. However
fieeting the glance of the guest may be.
there must be something pleasant to
look upon, and decoration plays an i'm