Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-06-03
DOMESTIC SCIENCE
BY Emma Paddock Telford.

forgets usages and makes the moment
great.--Emerson.
A house kept TO the end Of prudence
Is laborious without Joy; a house kept
to the end Of display Is impossible to
all but few women and their success
is dearly bought.--Emerson.
MENU SUNDAY.
BREAKFAST.
Strawberries
Fish Cakes Boiled Eggs
Sour Milk Biscuit
Coffee
Sorrel Soup
Radishes Young onions
Breast Of Lamb with Tomato Sauce
Mint Jelly
Asparagus
Romano Salad
Pineapple Tapioca Peddng
Black Coffee
SUPPER
Lobster Salad
Lettuce Sandwiches
Cheese Balls Olives
llulNluudi Strh" perry SnOTtC6keS
Tea
A little early yet for wedding bells
and the shaking OF the sheepskin tree,
but mothers Of sons or daughters ready
to graduate either from school or single
blessedness. are already planning for the
entertainments suitable to such occa-
sions. And just here let me put in a plea
for simplicity. which would make Of
hospitality joy not something to be
dreaded as leaving an aftermath Of un-
paid bills and frazzled nerves.
II Is not the most lavish expenditures
OF either strength or money in enter
tanning that bring the greatest enjoy
ment. I like to think OF John Burroughs
entertaining even the President Of the
United States at Slab Sides with nothing
more difficult Of preparation than a good
steak. baked potatoes. salad and
berries for desert.
love to think OF Thoreau entertain
ing his friends at Walden in his best
ROOM" my withdrawing ROOM as he
calls II. always ready for company, on
whose carpet the sun rarely fell. the
pine trees behind my house. Thither In
summer days when distinguished guests
came took them and priceless domes-
tic swept the floor and busted the fur
niture and kept the things in order"
II your friends are simply coming
for the sake Of the leaves and fishes.
the fine furnishings and sumptuous re-
pasts. let them go elsewhere. II they
come to see us ourselves let us give then,
ourselves plus the best the house affords,
but that without ostentntion or extrav-
~ la No, snr
own circumstances her health and her
family environment. 1t is the hearty
welcome that counts. not the amount in
dollars and cents that goes into the en-
terainment.
OF course there are always new lit
tie wrinkles In table decorations and
here let me tell you OF a college lunch
con given recently at the Hotel Ma
testic. While the entire service could
not be achieved in the ordinary home
there may be hints that will 1T into
the wedding breakfast scheme or a
class party. The decorations were in
the college colors. purple and gold. the
flowers chosen being pansies and DAFT
fodils. In the center Of the tables were
tail glass vases OF the long stemned
daffodils. while about their base was
scattered panses. their velvety petals
showing charmingly against the white
cloth. At each cover stood little bon
bon box covered with purple crepe paper
decorated with a spray OF artificial vio-
lets and leaves tied with gold cord
These held white minis The relishes on
the table were sailed almonds and rad
shes The rest Of the menu included
grape fruit for the hrst course. consom-
me printanerre. lobster a la Newhurs
served In little individual brown casso-
lettes, outlets Of veal dressed with peas
and carrots. roasted pigeons served on
thick slices Of toast romaine salad, Ices
violet and white moulded In flower
shapes, assorted cakes and black coffee
Under the ices and under the sQuatty
little dishes that held the lobster were
dainty heart shaped dollies Of purple
fancy paper.
FRUIT FOR THE FIRST COURSE.
Nearly all course breakfasts. lunch
cons or dinners now begin with fruit
This may consist OF any choice speci-
mems Of fruit served on individual dish
es rather than massed together. Grape
fruit Is always popular cut IN halves. the
core and the dividing memhrance re-
moved and the pulp cut free from the
skin so as to be easily lifted out with
a spoon. Maraschino. or at this season
a fresh cherry may be placed In the cav
ity left By the core: at other times a
block OF loaf sugar Is inserted Large
fine naval oranges are cut in halves ana
served In the same way, the pulp be'ns
removed with an orange spoon, At this
season too a thick slice Of tho orange
may be surrounded with hne unhulled
strawberries, a little mound Of powdered
sugar surrounding the slice OF orange
Strawberries, raspberres and blackber-
ries are each and all appropriate and de-
licious for the hrst course, looking
specially inviting when served on fresh
grape leaf instead Of a doiley.
Red and white currants on the stem
are beautiful while black slice OF
canned Hawaiian pineapple. Its core re-
moved and the center filled with hulled
berries Ia attractive and appetizing.
II peaches are served whole, the down
should be removed with soft brush.
Very large soft ones may be cut In two
and eaten out Of tho skin with spoon
A doiley should always be served with
peaches. as there Is no fruit stain so
difficult to remove II will yield to re-
newed applications Of Javelle water or
chloride OF lime.
Cherries on the stem are particularly
decorative and delicious. particularly this
year when the cherry garniturc on hats
makes one hungry to look at them.
VEAL BIRDS FOR THE COURSE
LUNCHEON.
While veal hrAs-ouail snuab or reed