Evening star., 1928-04-13

Although We still appreciate and ad-
miro snowy whiteness In table linen as
much as ever, We Go not feel bound by
all the conventions TO have our linen
invariably white. This tendency has
shown itself in table linen for some
time Colored tablecloths that were
at first thought only suitable for garden
or kitchen use are now taking the place
Of white ones for formal occasions al
though far handsomer of course.
Table sets, consisting of tablecloth
or mats. with napkins to match, are
made in linens ranging from the
cuarSeSt to the finest, each possessing
its own special charm, They are hem
stitched, embroidered. or bound with s
contrasting color. They are printed
In beautiful designs ana masSed colors,
or applique6 with linen of varying pas
tel shades. White cloths have woven
designs or bordering stripes in several
shades OF every kind and every color.
they add charm to the room in which
they are used.
A colored cloth enhances the beauty
OF the vase of flowers in the center of
the table. and delightful effects can be
easily created. Imagine an amber glass
bowl of marigoldS on a soft maize-
yellow cloth bordered in green. cut
crystal vase of pink and white roses on
a cloth of powder blue. or green pot
terry bowl with niargueritsS on a white
cloth checked with soft yellow and
green. In addition. With the colorful
china and the varied beauties Of glass
ware, surely it is our own fault If our
tables fail to look attractive.
Color in Decorations and Cookery.
White.
Flowers; White roses or white car
nations
Ribbons: Fancy white rosettes.
Place cards: Souvenirs wrapped in
white tissue paper snowballs.
Food: Cream of corn soup. boiled
Goldfish with cream dressing, white po-
tatoes, creamed sweetbreads, celery
salad, cornstarch blanc mango and
angel cake
White and Green.
Flowers: Daisies or white carnations
and asparagus fern.
Ribbons: Pale green satin.
Place cards: Hand-painted green and
white flowers
Food: Creaned spinach soup. stewed
chicken breast. green peas. mint ice,
clear gelatin lemon favored, lettuce
salad with French dressing and large
green apples followed out and filled
with snow pudding.
White and Yellow.
Flowers: Narcissus, dafIodiis. mari
Colds. nasturtiums or other suitable
flowers.
Ribbons: yellow satin stretched dag
0nally across lunch cloth.
Place cards: Painted figures or now-
ers in yellow and white.
Food: Clear chicken boufilon with
curry and rice, salted almonds, cheese
&trawy, white bread and butter sand
wiches. egg salad with yellow nayon-
naise. breast Of chicken. orange mar
malade. lemonade or tea. bananas in
skins.
Refreshing Salads.
A salad is an attractive way to
serve the necessary daily greens and
fruits. Any salad green Is suitable,
Euch as lettuce. endive or watcrcregs.
Thin green lettuce leaves are richer
IN vitansin B than any other leaf, and
there Is the advantage Of being able
20 serve without cooking
Salad making Is simple If you add TO
your store Of rice. cereals and staples
q supply Of salad materials, including
dates. raisins. oranges, lemons. grated
cheese, chopped nut meats. salad dress
ing. ingredients in fruit jar ready TO
shake up into French dressing. olives.
pickles. naarshmallows, cabbage, canned
pineapple and other fruits, canned
spinach. peas and canned chicken
Some Of these articles may seem a little
extravagant. but they VIII last a long
time and viii add interest 70 the salads.
Lettuce Heart Salad.
As hearts Of lettuce salad lis adaptable
for serving In so many ways and allows
such aide variety OF dressings and
garnitures, IL Is well worth while 70
give this subject special attention
Thorough washing Of heart Of lettuce
IS important This can best be done
by holding each section under the cold
water faucet and allowing its gentle
force 10 disIodge any tiny insects that
may be hidden at the base. The stem
must also have attention and may be