The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-02-08
ST. VALENTINES DAY FEASTS.

CT. VALENTINES DAY is a capital
- occasion on which to entertain. as
1t admits OF many enjoyable and
original Innovations In decorations for
rooms and table, in souvenirs and In the
dishes served.
\ good notion for souvenirs II re-
production OF the old fashioned lace
paper valentines of our grandmothers
time, with pink cupids, bleeding hearts.
lovers knots and forget-me-nots as dec
orations These valentines, which In
reality are menu cards, come in small
boxes and are really very pretty.
For those who prefer natural flowers
for decoration the very freshest OF
spring blooms Will be in the florists
l!lacs. marguerites, daffodils. jonquils
and daisies. Paper flowers ore being
reproduced with such success that they
rival the real blossoms and Of course
stand the evenings heat and wear much
better. Arranged in vases or bowls.
they add beautiful note of color to a
room.
In bon bons. cakes. minis for finger
bowls and candied fruits the heart shape
holds its own on st. Valentines day.
Many OF them are red, but a mixture
NJ other colors liz prettier. China with
heart and bowknot decorations can be
bought in the shops or hired from a
caterer.
Cakes made for the occasion have
thimbles. siXpcnces and rings in their
depths. and the heart is used as decor
alton in sugar. Favors can be any OF
, many pretty things that come for the
purpose in these days-vanity bags,
purses. fans or silver ornaments
, st. Valentines day menus may begin
with variety Of hors Guvres. which
can be cut in emblematlc shapes or in
the case Of caviar or fine salads can he
arranged in little heart boxes or spread
on heart shaped sandwiches. The heart
design. however. should not be overdone.
il is much more effective If used in
three or four courses only.
While shad and shad roe offer a nov
! city in the market for service on this
day the fish is not always We'll adapted
FOR course service. \ good idea is the
substitution OF an omelet Of some kind
( upon which rum can be burned as it is
I hrough; TO the table.
This may be heavy or light as desired
! No dish permits OF So much variation
/ or appears TO lend such an artistic and
/ grateful change to the often tiresome
! dinner menu for company. The um.!et
can be brought TO the table in IA chatting
| dish.
| French snails are now very good and
offer treat to many persons who like
/ them but do not think of ordering them
| al home. Only comparatively few
! or the foreign restaurants make a spe-
cialty OF them. The rotisseres now sell
them. prepared and Dreaded ready for
/ baking. Special snail longs must be
provided for each guest and email
prongs are used also. The process Of
eating snails in this manner, like dan
I "inS the tango, requires not only grace
/ but skin.
The flee mignon must absolutely
| make part of the conservative company
I dinner. but many Of the younger set
and the anti-red meatltes now hail the
plan of making turkey. guinea hen or
"apon the main dish OF n company
feast The wild turkey Is rare in the
general markets. but II IS genuine
| treat when II can bc obtained
New spring vegetables from the South
can be served as a novelty. but for n
formal dinner such things as the French
peas tho tiny young hee,s that come in
glass, the giant asparagus from Charles
| ton, perfectly packed in porcelain, can
hardly be improved upon. These vegc-
tables are always far finer In appear.
ance than the early grades and very
often excel them in taste az well All
know the disappointing qualities of the
early strawberry in comparison To- The
sun r,pencd June product.
For which reason there is hardly Il
| more satisfying dessert than the service
of the Bar lc Due strawberry Jelly and
81 GerNa!s cheese. Ice cream in ho,,,
shapes is also in keeping. while little
frosted cakes and bonbons are ALWAYS in
favor.