Evening star., 1928-11-23

We learn from the japanese tina
dignity and simplicity furnish the key
note of all artistic flower arrangements
as we'll as a certain rhythm, balance
and harmony. Roses are always love-
sv. and when the stems are long they
can be placed, just few IN a Iall
slender. clear glass vase, where they
will display their individual beauty OF
stem and foliage, but when used fol
the dining table, they. are better to bt
placed in a clear low glass bowl that
is wide at the top, with glass sup
port.
A service which is charming on a
white cloth consists of white and gold
china, amber glass, amber candles, and
a large gold glass basket or a silver
bowl filled with yellow lilies. In place
of a basket a decanter could be used
also of amber glass, filled with pink
chrysanthemums. White and red fioW-
ers could be used in a central vase and
yellow and red flowers in corner vases.
To harmonize with the two different ar
rangements, a garland of red and yell
low flowers like those in the corner
vases may trail gracefully over the
cloth around the base of the central
vase.
One hostses originated the idea of
using crystal vases and bowls and col
oring the water to blend with the flow
ers At an afternoon tea she used pink
roses in crystal bowls and colored the
water pink with cake coloring. Other
colors could be used successfully.
One of the most important things in
connection with flower arrangement is
to have them effective for the greatest
possible length of time after they are
arranged. A simple rule to observe is
to prepare flowers before arranging
them so that they will take up through
their stems and foliage enough water
to keep them fresh for a long time
This is why all japanese flower hold
erS are made wide at the mouth, and
supports are used which prevent the
stems from being crowded at the bot
tom of the holder, giving them room
for free and easy arrangement, and
allowing the oxygen to enter the ends
of the stems.
If stalks are thick and woody, pare
away couple of inches of the bark
and split the ends up a little above
the bare surface.
Flowers with thick petals may be
completely immersed in cool water over
night, but more delicate flowers should
have only the stems covered as far as
Ol1C AOWClS dIlu IlO 1dTlIl6I. Ii Is QeSC
to clip the stems of all flowers before
they are placed in night bath, and
again when they are rearranged. If
YOU follow these simple rules, giving
your flowers plenty of water and fresh
air, both day and night, they will last
q long time and continue to look fresh.
An attractive green centerpiece for
the table may be obtained by cutting
slices from the end where the foliage
grows from carrots, turnipS beetS or
any other vegetable in this variety.
and placing them in a shallow dish
filled with enough water to cover them.
Place the dish in the sun and soon
beautiful green foliage viii appear.
Plain and Fancy Pastry.
Make pastry, especially the puff va
Tiety, in as cool a place as possible,
should stand little while before being
baked. Patty shells that may now be
bought at the better class of bake
shops enable one to make festive
dishes not only from canned goods and
fresh food, but also from the left
overs. Before filling, reheat the shells
by covering them with thin,. damp
cloth and placing them in the oven
for a few minutes. Regardless of what
the filling may be-, the sauces used
with patty shells are quite important.
They must never be greasy nor too
thick. They must be rich, well fla
vored and of the consistency of cold
honey.
A cream sauce in many cases may be
improved by the addition of a table
spoonful of washed capers, the juice
of a small onion, a pinch of sugar,
and salt and pepper to taste. To such
a sauce may be added a large can of
Japanese crab meat or can of dried
shrimps or tuna fish. Drain, break
the meat with a silver fork, then add
1t is the white sauce. Allow it to be-
come heated through, then add few
canned peas if liked and fill the heated
patty shells. Always serve the patties
hot and on hot plates.
Patty shells, whether made at home
or bought, may be filled with cheese
and nut salads. cheese and date or
raisin salads, with cream cheese and
olive salads, cheese and pimento sal
ads, with banana, grape, minced green
pepper and marshmallow salad, canned
apricot and marshmallow salad, or
with peach, nut and marshmallow
cream salad.
When fruit salads are used the fill
ings must be well drained and placed
IN the SIelIS just peIOTe SeIVIIIS anu
topped with either stiff mayonnaise CT
whipped cream and boiled dressing.
Plain Pastry.
TO make plain pastry you will need
one and one-half cupfuls of sifted flour
half teaspoonful of salt, four and one
: half TO six tablespoonfuls of fat anc
three tablespoonfuls of water. Take out
two or three tablespoonfulS of this
-four for use on the board. Cut CT
chop the shortening and salt into the
remainder of the flour with knife ol
fork, using the tips of the fingers
toward the close of the mixing process
if desired. Work until the mixture il
like meal. Make a well in the center o.
the mixture, pour in slowly three table
Spoonfuls of water, stir or beat with
the back of a spoon, into a mass o.
loose bali which can be turned ou
onto lightly Toured board. Do no
use more than three tablespoonful
of water, as your pie crust will be tough
If so small an amount of fat Is used
x@ lM