The Indianapolis times., 1930-09-17
RainbO1O Is
Robbed for
Ne7O Dishes
BY HELEN WELSHIMER
MA Service Writer


NEW YORK, Sept. 17.-You will
need more cups and saucers and
plates and spoons If you are setting
your table for style this year.
You will need that something
different which is called personal
ity.
For the china designers have
smashed a few rainboWs and flung
their colors over the dishes, and
then hinted that it might be wise,
not to always match your pieces.
This is the season Of color in
clothing and house furnishings.
Maybe that is why so much Of it
has drifted to the dining room
table.
Deep Shades Used
Deep. vibrant shades, unbroken
color lines. intricate designs, even
scenery are found on the dishes.
The old white china, which was
used on a white table CLOTH de-
pending on the green of the beans
or the red of the beets to add col
or, Is gone.
There are very expensive. ex-
ouisite patterns, especially IN
Wedgewood, with its raised decora-
tions, which are lovely enough in
their natural beauty not to need
color. however.
English earthenWareS are high
in the list of what to put on your
able All colors are used, but
there is a little favoritism played
among the greens, due to the fact
that the soft gray luster Of silver
ware and the greens of flower fol-
iage always have promoted a per
feet harmony.
Orange for Border
The plates and platters of one
Of the new patterns have an orange
border which serves as a frame for
the black steel engraved pictures
which appear in the center of the
fat surface.
Black ships sail gai1y across
cream -colored seas in another strik-
ing pattern; hunting scenes are
especially popular.
Spodes have come in with in
creased popularity, too. The warm
pinks and orange and browns often
follow a design that covers the en-
tire dish, but sometimes there is
a smooth surface which allows
scene to be etched in steel against 1t.
Flowers, Of course. lead the china
narade. Vital, vibrant shades Tor
gav breakfast snd luncheon tables
are growing increasingly popular.
Colored Glass Effective
Colored glass-amber, rose, green,
blue and other colors-is very
effective at luncheon and tea tables.
It's inexpensiveness makes it posi-
BILE for a hostess to have two or
three sets.
Even if you can't vary your menus
YOU can give the tea and sandwiches
a different background now and
then.
If you do your own cooking and
serving the wisest suggestion is to
choose a pattern that will be gay
with color, without appearing too
flamboyant, and have your pieces
conform to it pretty much.
Otherwise. unless you are very,
very artistic, you may attempt a
hodge -podge of coffee cups and
bread and butter plates that clash.
If you are clever at table ar
rangements, then green bread and
butter plates and tan dinner plates
may help form a striking setting
for your menu.
Use Different Colors
If you are fortunate enough to
have pantry service you easily may
set the new table style. Since
plates are removed after every
course, and only fat surfaces left
before the diners, you may vary the
color scheme with every course.
The soup bowls may be orange, if
you prefer. 1t will be perfectly all
right to have black dinner plates,
and red salad plates. The colors
won't clash. Each course is removed
before the next one appears.
However, since a limited number
of people have time or space for
such service today, it is important
to develop your own personality
enough to know when it is wise and
graceful to use a black plate with
Chinese red cup and saucer, or how
TO make epchantment blossom
through the proper arrangement of
a little crystal and little pewter.
In fact. the scenes at the dining
room able are supposed to be among
The brightest spots in the days
routine.