Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-01-16
serving Evening Refreshments.

Serving Evening Refreshments.
When there are young people in the
house, or where . certain amount OF
evening entertaining ID done, the ques-
ton of refreshments 10 sure to arise.
Something good to eat always promotes
sociability, especially II It is daintily
served, but the "what' and the show"
often present something of problem In
order to avoid unnecessary confusion or
the serving Of what is utterly common
place.
When caller drops In informally for
short time, it IL unnecessary to ofter
anything to eat or drink, but the pleasure
of little social visit 10 enhanced by
light refreshments, and formal enter
tanning calls for special thought In rela-
ton to the style of refreshments served.
In many homes, plate of delicious
homemade candy, basket of fresh bon
bons, or tray of appetizing fruit Is al.
caller. Confectionery is very easy to
serve and is relished by almost everyone.
Fruit Is little more trouble, as it calls
for plates, napkins, and sometimes,
knives. Then, If 1t Is at all Juicy, the
guests are left with sticky fingers which
is not pleasant. Consequently, fruit In
its natural state is not favored, unless
served in such way that 6nger-bo wis
can follow 1t. However, In the autumn,
an artistically arranged basket or
handled tray OF different colored grapes
and rosy-cheeked apples, with border
of brightly-hued foliage, can often be
used to advantage. In this case, plates,
napkins, and fruit knives are served,
the tray passed, and each one allowed to
select what he wishes.
If group of young people is expected
to spend the evening, 1t Is simple mat
ter to prepare delicious light refresh
ments. A plate of assorted sandwiches,
cocoa, lemonade, coffee, or fruit punch,
depending upon the time of year and the
weather, will be quite satisfactory.
If It is desirable to add something
more to the refreshment menu, Ice
cream, a sherbet, frappe, mousse, or
any other frozen delicacy, and cake will
be appreciated. Fancy creams, frozen
in shapes or served in slices, are pleas
ing to the eye, while frozen dainty
such as frappe served in punch cup
or tall.stemmed glass, may easily be
garnished with Maraschino cherry, a
Lcandied violet, or something to add to
the festiveness of its appearance. For
very simple refreshments, q generous
serving of plain or fancy ice, nice home
cisnt for evening refreshments, without
further elaboration.
For very warm night in summer,
lemonade, ice.cold fruit punch, root
beer, ginger ale, or special fruit combi-
nations, with or without waters, may be
served.
If social function is given, the ques.
ton of refreshments cannot be lightly
dismissed. If games are enjoyed about
small tables, these may be quickly
spread with lunch cloths and set with
the necessary silver, china and napkins.
A bud vase with single blossom makes
pleasing centerpiece. The guests are
now served as they sit at their tables,
and sociable time is sure to be enjoy
ed.
II q different form of entertainment is
In progress, little tables may be brought
in ready set, and the guests assemble
about them.
The chatting dish lunch is not to be
overlooked, for its possibilities for socia-
bility are great. A tea-wagon makes an
excellent chafng-dish foundation, as
the dishes and supplies may be grouped
together and brought in at the right
moment. It is q comparatively small
task to make a good Welsh rarebit, q
hot creamed dish, or batch of fudge,
and everybody enjoys helping In the
preparation. The tea-wagon disposes
of the soiled dishes quickly.
II q tea-wagon is not available, little
shelved tea table will do, and tray may
be used to carry away the things after
wards. One reason that q chatting. dish
lunch is enjoyable is because everyone
has more or less of "fnger In the pie" "
and the guests are all ready for the food
when it is at it's best. A plate of stewed
prunes, stuffed with cottage cheese and
walnuts, and rolled In red sugar, dates
stuffed with pimiento cheese, or any
other suitable relish, which may have
been prepared before, may be added to
this lunch.
IF YOU have never offered this bever-
age to your guests, 1t is worth trying.
To the juice of six grapefruit, add one
small bottle Of grape juice sweetened to
taste, the juice of one orange and one
lemon. Chill. Just before serving, add
one quart of carbonated water and q
little cracked ice. Serve very cold with
sprig of mint, or candied or preserv.
ed cherry.
Whenever you serve refreshments,
avoid giving the impression that 1t Is
task. Make everyone feel that to have
him with you is in itself joy. There
are some homes in which refreshment
serving is a ponderous and ceremonious
burden, whereas in others, hospitality
| is extended with an ease that makes the
sim plest offerings delightful. Avoid
the use of anything which you cannot
use naturally.
When the refreshments are over, the
evidences Of the serving should be re-
moved quickly and skillfully. 1t is an
art to plan the service 80 that rooms are
not left in disordered condition, un-
pleasant for the guests to remember
after they have bid you goodbye. The
key words of successful refreshment
hospitality are, thoughtful anticipation,
careful preparation, easy service, skill.
ful remoyal. and cordial hospitality.