Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-06-24
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Cherry Blossom Time

4
Is prolonged fete in Japan. SO why not
| borrow a suggestion from the land or
artists for a June luncheon? Invitations
may be written on nice paper decorated
with little fans and umbrellas, or sketches
| of Japanese girls in kimonos.
The hostess may wear a pretty kimono
herself on the luncheon day, IL she chooses,
with hair arranged In a. knot on top of her
head and fastened with long pins. or she
merely may use the Japanese idea In her
decorations of her house and lunch table
In parlors and dining room In addition TO
Jars of fruit blossoms on top of sideboards
and glass cabinets and book cases, there
also should be long vines of wistaria. hang
ing down in graceful drapings, for wistaria
belongs especially to Japan. Both the ordi-
nary purple and white varieties are used,
but the former is more effective.
The round tables should be laid as usual,
with pretty doilies but there is opportunity
also for using some handsome piece of Jap
anese embroidery for center piece. Get
good-szed Japanese umbrella decorated In
pale grays and puppies, and stand 1t open
In the middle of the table. supporting it with
crossed pieces of green painted wood. such
as are used for Christmas trees, and con-
ceal these with vines. Cover the umbrella
and leaves. and let them hang rather over
the edge and you will have a beautiful and
unusual table
OF course, Japanese china should be used
as far possible for the meal and place
plates are essential to give the table har-
mony of setting at first. Place cards should
be chosen with an eye to Japanese decora-
ton. and the pretty new bonbon dishes of
glass. tall with twisted stems, may be filled
with California cherries with their leaves.
tied in little lunches in contrasting colors.
The low silver dishes may have candied
cherries in them. with preserved ginger and
little green cystallized plums and pieces OF
pineapple and still other small dishes may
hold the delicious Japanese nuts. which look
and taste like raisins 1t is better to omit
This luncheon has hints of Japan in it:
California cherries
Radishes, saited, with olives.
Fllet of founder. with sauce tartare and fried
cucumbers.
Sweetbread outlets. with asparagus
Broiled mushrooms toast, with Japanese
umbrellas
CrabappIe Jelly.
nsyg gTTg salad ssrrv Cream re. cheese and
Small cakes.
Coffee, crystalized milk. Japanese nuts.
Arrange finger bowls on the place plates
before the guests come to the table, and at
the last moment drop into them some OF
the tiny Japanese flowers which open as
they become wet Pass the cherries In the
tail dishes. but be that there are
enough to permit the dishes. still prettily
filed. to remain on. the table all through
the meal by way OF adornment. Follow
with a. delicate cream of pea soup. either
with croutons or whipped cream.
Have the founders made into pellets at
the fish market if possible. il not merely
cut them into strips, remove the skin and
bones. and bend into turbau shape before
dipping into crumbs and frying in hot fat
Serve a generous amount of stiff
tartare with these and cucumbers, rolled In
-four and fried
Mushrooms are in season now and moth
ing could be more delicious for ehtree.
After peeling them, rub the smooth side
well with butter. and after taking out the
stem put bit of butter, cayenne and salt
into the cavity. Brol the smooth side and
then turn and cook the other. Serve on
circles of toast dipped in melted butter and
lemon Juice, and stand a little japanese UNI
brella in each.
For the next course make sweetbread or
chicken croquettes and mold In outlet
shape; after crumbing and frying in deep
fat. arrange them on long platter with
Japanese fans In them Serve asparagus
tips, creamed, with the outlets.
For the salad. get a quart of the dark red
California cherries and stone them. FIJI
the cavities with bits of English walnuts,
and lay on white lettuce hearts, covering
all with French dressing In which the
cherry juice has been mixed Sprinkle all
lightly with finely chopped parsley. This
Is a most delicious salad, especially with
cream cheese and waters.
For final course have a pretty pink ice
or Ice cream, and after freezing press small
individual molds full and turn out, on a
platter; surround with a wreath of cherry
blossoms and on each form put tiny Jap
anese figure, such as costs but a few cents.
The effect of the little cross-legged figures
among the flowers is most quaint and
charming With these ices you can have
pretty little cakes iced In white or pink,
each with a candied cherry pressed In the
top. to offer with the ices Serve the coffee
In Japanese cups, and pass the crystallized
fruits and nuts with it
Cheese