Evening star., 1923-02-16
ME colorless dining table is
charming, with its spotless
damask or heavy lace cloth,

-
charming, with its spotless
I damask or heavy lace cloth,
its shining silver and spark
ms glass, and it's fine porcelain, the
white of which is only relieved by a
Hne of gold or a floral decoration in
delicate tints. but for everyday pur-
poses a color scheme is good. The
worst thing to see, however Is a
table where there is a tumble of
c"iors win no relation to each other.
Instesd OF having a whole service in
an elaborate design. II Is the best
taste, as well as good economy, to
have the greater part of table serv-
Ice OF a simpler sort, and to give II
emphasis by the introduction of a
Iosr pieces of stranger color and more
elaborate design
blue and white table service Is
excellent. white, with the merest line
OF plue. Such a service Is enhanced
by an elaborate fern dish of Italia n
pottery In bright orange and dark
Que, which looks equally we'll with
white and gold porcelain for special
occasions To relieve an elaborate
oesiEn. plain surface is needed.
decorations by combining flowers and
rruit, but you must be careful in your
selection, especially in flowers For
instance, red carnations might clash
eddly with other decorations, whereas
ins ana lilies might be very
harmonious. If pink and green takes
your fancy. place a silver dish in the
center of the table. pile IL high wit h
rosy apples or peaches and pale
green grapes. and place at the corners
ut the table tall vases holding pink
fowers and ferns.
Food Garnishes.
To make food attractive by earnish-
trouble and counts strongly in +be
maj result For instance green pep
!ers may be used with equal succe So
nom as a decoration and as a foun-
fH%tlon. Ihere are numberless COM
pina tlcns that may be worke out
with Peppers. Almost anything may
ne used as a filing for them When
!.nelE shaved. they are a good addi-
non 10 almost any salad.
reSS may be used as garnish
"nen YOU become tired of parsley 1t
~ also very valuable to use in salads
y rev chiveS or Scallions cut fine or
ore tomato sliced and added to a
mixed salad Of cooked winter vege-
tables will work wonders
Several large leaves Of lettuce roll
ed tightly and kept cold make an at
tractive fish garnish. Cut the leaves
into half-inch pieces. These form
pretty pale green roSetteS. which, il
they are mingled with small pieces of
parsley and sliced egg, make a pretty
dressing.
Warmed-over dishes served in pref
~ china ramekins with Drowned
crumbs over them will be eaten with
pleasure when the same thing cream
ed and put on the table in a covered
GiSh Will often be refused
When you make a stew, cut the DO
fatoes into little balls with a SCOOP,
tho carrots into strips, and bring to
the table with the meat in a neat
heap in the center. surrounded with
& row of yellow carrots and with an
other row outside that of little white
potatoes. and the whole thing covered
with rich brown gravy and a sprin-
king of parsley.
y broiled steak is appetizing when
surrounded with parsley and little
Drowned potato balls and covered
with brown sauce with mushrooms.
Make hamburg steak into large nat
shape. broil IL carefully. and serve II
piping hot. with decoration Of par
sley or cress. and surround it with
French fried potatoes.
Serve bread and rice puddinSs In
sherbet glasses with d bit of me-
ringue or r spoonful of marshmallow
whip or whipped cream on top.
When you cut up an orange, add a
few prunes. Add a few almonds to
etewed apricots. Stiffen apple sauce
with a little gelatin and mold 1t.
Washington's Birthday.
The globe on the light above the
table at Il Washington's birthday
celebration could be covered with a
red shade. to which could be at
tached red, white and blue ribbon
:treamers. In addition to the silver
used for serving. silver candlestcks s
ard shades would add glistening z
brightness to the decorations. Tiny
hatchets could be fastened TO the
shades. At each place set for the
bouillon course of Il dinner place a
tricorn hat. some red, some white
and some blue. Thee NAV he used