New-York tribune., 1909-01-17

room College spreads afternoon teas dances and
ell kinds of gatherings. formal and informal, are
held in this Dutch dining room. which car. readily
be converted into hail for dancing. a awing
for afternoon teas.
But is primarily eating place. and
fifty sixty guests can be seated here Small
tables, for two four, set In the alcoves and
along the sides OF the room. Tables larger as de-
sired occupy the centre Perhaps two college girls
are entertaining a group OF friends. This is what
the entertainers would almost invariably consider
party luncheon: Grapefruit with maraschino
cherries bouillon with whipped cream. broiled
chicken on toast. French fried potatoes asparagus
tips. French peas, cranberry Ice fruit salad cafe
mousse, fudge cake and coffee II they are having
some Harvard men out to dine and hearty
meal the menu would be more likely to run after
this wise: Mock turtle soup sirloin steak with
mushrooms. French fried potatoes. celery, seal
loped tomatoes apple fritters. cheese and pepper
salad, apple pie with ice cream. and coffee. In
fact Miss Walmsley frequently arranges to have
this as the regular Saturday dinner, when
concert or special fete is likely TO bring a large
number of brother guests 10 the college.
An oft-recurring sight in the dining is a
college father" who, the inn rhyme has II,
would in a place
For smoking like TO be.
But. alas, entertain instead
His daughters friends at tea,
indulgently presiding loaded table,
rounded by a bevy Of girls in their pretest gowns
Five kinds Of fee cream are made daily, a hun
dred quarts in all, average. and this to
average of three pies-proving the absence of the
masculine element in general. The most popular
articles for between meals consumption are fudge
cake and fudge ice cream. chicken or fruit salad.
club chicken and pimola sandwiches Another
very much ordered delicacy, especially cold
afternoons is waffies and syrup fifty sixty de-
rnands being unusual number.
Miss Walmsey names brace of recipes used by
the inn chef to meet numerous apprecatve orders.
For club sandwiches: Toast the bread on both sdes
spread with mayonnase dressing; add lettuce
leaves and more mayonnaise. slices of chicken and
bacon and lettuce; put the two sections
gether and place slices of tomato on top
Maraschino cherry salad is another very popular
order For this arrange four leaves OF white lettuce
on plate; put over the lettuce two full table
spoonfuls of mayonnaise dressing and whipped
cream; place a marshmallow in the centre and
around ii seven maraschno cherries stuffed with
bIanched almonds.
scalloped corn with peppers, is third dish upon
which the inn especially prides itself. In prepara-
ing this the chef takes equal portions Of canned
corn and breadcrumbs. sdds milk. butter and
soninx In due proportions, and last Of all Mexican
should be baked In moderate oven and served hot
Thus TO the inn drifts the college student at all
hours Of day regardlessly TO eat Ice and
cake In rn!d-morning, hot pafies in mid afternoon
Sooner or later IN the academic year every one
Of the twelve hundred students arrives here. the
girls less able pay being the guests Of the girls
who have liberal allowances for extras. The food
attraction is naturally large part OF the inns
charm but the hospitality and the good fellowship
of il all are even larger part. Withal. the inn
rnanagement on the side and the College Stu
dent Governing Association the other afford
safeguards against any abuse OF the inn privileges