The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-04
Duties for the Care of the Dining
Room Which Every Woman
Should Know
Celery cut club style.

ing dish, straight side down, radating
from a bunch of mint.
Clean thoroughly a selected pine
apple. Each eye has a distinct out
line, about an inch in diameter.
With a sharp, pointed knife cut on
this outline toward the centre of the
fruit and with a fork detach and re-
move the cone shaped pieces. Arrange
pieces on individual plates around
mounds of sugar. They may he
eaten easily with the fingers, as the
outside skin remains on.
The formal luncheon Is almost as
popular a form of entertainment as
the formal dinner. Usually the COM
pany is composed of women only,
men being rarely available at this time
of day. The popular hour at which
luncheon is served is half past /, al
though I o'clock is sometimes chosen,
especially II cards are to follow.
The table for formal luncheon
should be laid with luncheon set
consisting Of centrepiece and doilies
all of the same pattern or with a
luncheon cloth. The latter reaches
to the edge of the table or hangs six
or seven inches below.
Many people have made for their
use when entertaining the round.
adjustable table top. at which many
guests may be comfortably seated.
The ordinary sized round table will
not seat many and "a a round table
has advantages over the square,
oblong or elliptcal these tops are of
great convenience to a hostess. They
are more expensive when veneered
with mahogany. but IL made Of in
expensive wood demand, of course, the
use Of the cloth.
The table should be rubbed first
with a soft cheesecloth or chamois.
then the centrepiece is placed and on
that such floral decoration as the
hostess chooses. After the des red eff
feet has been obtained flowers should
be removed t. cool place until they
are wanted.
The question Of the use of candles
at luncheon is 10 be decided by the
hostess. Artificial light should not be
used unless necessary. If the room is
dark, as is sometimes the case in city
houses. one would better have lighted
candles than a gloomy table: again,
sometimes half the guests face win
dows where the glare of light is
binding, which affords occasion to
draw the shades and use candles.
There are times when artificial light
ing is very much out of place. as on a
pleasant day with sunshine flooding
the room.
y hostess, before attempting either
n formal dinner or luncheon. should
be sure to have enough and efficient
help. If the cook is TO be depended
upon for the cooking. extra help should
be engaged for dish washing, picking
up and generally lending "A hand"
provided there is no laundrcss or other
member Of the household staff TO as
sist. IL the cook is not equal To the
extra occasion, employ some person
I" come in and prepare the dinner,
using the cook as her assistant.
In families where a chambermaid Is
employed she is expected To act as sec
ond waitress when necessary: or this
not being possible, an accommodating
waitress should be engaged to assist.
helper. also. in the pantry to stack
soiled dishes, keep shelves clear for
action, serve soup and pour coffee,
Keep iced water in readiness. open wine
bottles. supply crushed ice for cordials,
&c., makes the service more prompt
and satisfactory. If dinner is sug-
gested without added hep there is
often grumbling and dissatisfaction on
account of the extra amount of work
involved. on the other hand if a mis-
tress sees that help is engaged to
tighten ihis work the maids look for
ward with pleasure to the party CIV
ing.
Butter may be served in prints as
Il is bought or may be shaped into
various forms. The former is prac-
teal for everyday use. a quarter or
half pound cake is placed upon
butter dish. with butterknife on dish,
and neat, square pieces cut off for
serving Butter, too, may be bought
in half pound cakes stamped in in
divdual squares, which are divided
with a knife.
Usually wooden implements are used
To shape butter, such as butter pad
dies and moulds. These should he thor
oughly scalded and then thoroughly
chilled in ice water before beginning
to shape the butter, Not less than
thirty minutes should DE given to the
81 ultHSllS, anu an UOui
is better. When they are ready put
the butter into a bowl of cold water
and with wooden spoon work it until
il is waXy enough to shape. Balls are
the most common, she most easily
made. and are the foundation OF other
forms. In order that all may he uniform
in size, measure a level tablespoonful
of butter for each ball and roll between
the butter paddles. Hold the paddle
vertically in the left hand and hori-
zontally in the right, thus placing them
at right angles to each other, Light
pressure should be given and a rotary
motion Of the paddle in right hand,
holding left one stationary. Practice
IL usually necessary to accomplish
well rounded ball Drop the balls on
chilled plate ana in summer use \
plate of cracked ice upon which to
place the balls.