The Washington herald., 1909-08-08
FINGER AND THUMB
USED AT DINNERS
Continued from Page One.

dish It was cold asparagus. and 'ts
stalks lent themselves easily 10 the
scheme OF the dinner The French dress
ing was poured into corner OF the
plate.
Have you noticed" one OF the guests
asked tho man next 10 her. that It has
not once been necessary 10 have the fin
ger bowlsF
Yes" she responded. and when we
began l expected to have to jump 10 one
before we were half through"
Don't forget that the ice cream IS
coming" was the reminder from the man
who had eaten so much. Won't It be
fine II it's begun to melt a little. I'm
going 10 lean over and eat Il Ike cat"
The ice cream was not melted, for the
reason that there was none. one OF the
mattresses served TO every one a bit Of
whipped cream favored with cognac and
put on every plate some soft sugar. Then
her colleague handed about big luscious
strawberries with the stems still attached
10 them.
Dipping them by means OF the stems
into the cream and sugar was easy. Then
there were cakes with them. All that re-
mained was the coffee. and that offered
no difficulties.
1T can't be done. Mabel" her husband
said as the guests went into the drawing
room for bridge. but what Is the use?
Now that you've proved IL, let II go at
that"
The women sympathized with her. said
men we're such material brutes that they
cared nothing about dinners but getting
the food. and that the fingers and
thumbs dinner party was the most
charming novelty Of the season.
Hung from the Chandelier.
They have become popular. and women
have half the fun thinking out the dishes
that may be served in a way to make
them possible at such party. Not all Of
them put the scorned silverware in the
middle OF the table. At one OF these din
ners not long ago the knives, forks. and
spoons hung from the chandelier over the
middle OF the dinner table. and were tied
with ribbon Of the color that prevailed at
the dinner. They were also hung with
flowers which made the centerpiece.
One Of the hors doeuvres popular at
these new dinners is celery filled with
the stalk serves as a handle. Other ap-
petizing things, such as cream cheese
and Walnuts. sardines mixed with yolks
Of hard-boiled eggs, and caviar, are put
into the thick end OF the stalks.
Soups may. OF course. be OF any kind.
since they are 10 be served in cups. Fish
is frequently served on pieces OF toast,
and shad roe the other night was In
little pastry bowls. The same little shells
are used TO serve green peas, although
they are best on fonds d'artichauts
The other night a hostess served for
the entree the leg and side bone OF a
broiler with enough OF the meat cut away
from the bone 10 make It serve as a han
die Endives make an excellent salad for
such a dinner. and can be eaten in the
fingers without the least difficulty.
OF course. there is less difficulty about
desserts. as any sort OF tart or cake viii
serve; but II IS TO do the most bizarre
and seemingly impossible thing that
every hostess at one Of the new style
dinners aims at, and this seemed 10 be
reached In the case OF meringues glaces
which were served with the ice cream
inside Of them. and which the hostess
expected the guests to eat with their
fingers.
Fingers and thumbs dinners may seem
rather foolish in the retrospect when one
remembers them next winter. They are
rather amusing just now as the novelty
Of the demi-saison, however, and may
last well all year.