The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-05-31
! AEfsIENNES are very particular
J about the appointments of their
o'clock tea tables. Smart


i q o'clock tea tables. Smart
hostcsses vie with one another in
-, snort 10 invent or discover something
now. and neither trouble nor expense Is
spared.
The latest floral decoration for the 3
O'clock takes the form of tiny sprays OF
Parma violots and maidenha,r thrown
Sva,nst a pale mauve tablecloth. These
,ahlecloths. which are also made in deli
cate shades Of pink and blue, are in
crusted with Venetian guipure and laid
over a square Of shantung OF a con-
,ras,lng color. For example. at tea
recently given by Princess Jean de
proeIIe ,nce DecaZes) there were a num-
. b.r OF small tables arranged in the win
tor garden and these were covered with
sx1ulsfte cloths made OF silk finished
linen in the palest shade OF mauye pink.
Very beautiful Venetian gulpure was
.ncrusted on the cloths and through the
lnterstlces Of the lace CLEAN of faint
mink came from the plain cover OF silk
which lay underneath. Little sprays OF
Parma vloets and maidenhair fern were
laid carelessly on the tables. and the
egg she'll china tea service was ivory
white. With single violets, with long
Vrreen stems. for handles. The effect
wa. charming dainty as possible. and
highly original.
have seen scarlet japonica blossoms
used In very much the same way. in
conjunction with ivory white egg shell
china and tablccloths made of white In
dian silk and Irish lace. Loose flowers
placed here and there on the tea tables
are now the favorite style. Very few
set vases are to be seen at the most
cheerful and Informal meal of the day.
For indeed the o'clock may fifty be
called a meal. The late King Edward
Of England set the fashion at Sandring-
ham. Of having all sorts OF good things
served for afternoon tea-sandwiches
mullins cakes of all kinds. &c. In Paris
this fashion has become very popular.
on the return from an afternoon at
.Auteui or Longchamps men and women
alike are glad to find something sub
stantial awaiting them, and recipes for
new sandwiches are as eagerly sought
after as new ideas on the subject OF
dress.
A particularly delicious sandwich Is
that which has been named lie sandwich
do Madame It is composed of toasted
mullins. cut in fingers: boned anchovies
chestnut paste and tinge Of eaviare
The anchovies are laid between the fin-
gers Of muffin, which are long and mar
row. and then smothered In the above
mentioned mixture. These sandwiches
are served hot, wrapped in "A serviette
on silver not water dish. Sportsmer
appreciate them immensely.
Another favorite sandwich OF the
PIGMENT is made Of foie gras. boned
! lchovies, the powdered yolk of a hard
boiled egg and chopped salad. These
sandwiches are also made with hot
exceedingly rich and hard to digest, but
toothsome, as a racing man said to me
the other day.
Nine. Richep!n Is credited with the
invention OF "A sweet sandwich which
( aembles in flavor the famous media
noches' of Madrid. Fingers of fresh,
buttered trumpet are covered with thin
slices Of ham and then sprinkled with
parmesan cheese dust. The sweet
trumpet gives peculiar flavor to the
ham which some persons find delicious
The media noches are made with sweet
currant buns and ham; after the theatre
the spaniards eat them with a great
relish.
Before leaving the fascinating sub
ject OF good things to eat ! must give
fascinating little plat" suitable for a
luncheon party. 1t IS called supreme
tango and It is made with prunes which
nave been stewed in champagne. When
the fruit is quite tender and almost