Evening star., 1932-01-08
rHE hostess of taste has a fl

TWNHE hostess OF IaSCe mas nhe
chance to express her individu-
ality through two mediums
namely. the food she serves and
and her choice of silverware,
china, crystal and linen. 1t is not
necessary to have a great supply OF
linen, chinaware, glassware, silver ana
pewter. The same pieces may serve IN
many different combinations if they
are harmoniously related to each other
and the room. The same principles
apply to setting table as to decorat-
ing a room. In addition to these, the
table must fit as a unit into the room
and be suitable to the occasion Tor
which it is spread.
Soft yellow pottery, either plain or
with a dash Of green, brings ray OF
sunshine to the breakfast table. A
yellow pottery bowl may hold variety
Of flowers. Breakfast linens may be
as gay as you please, and can be
bought at prices and in patterns to suit
any room. Lovely damaSk cloths may
be bought in colors, or if you prefer
10 change the color to suit your fancy,
white ones may be retinted each time
they are laundered. Paper place mats
and napkins to match come in mod
ernistic designs and save laundry bills.
The accent ColorS in room may be
echoed in your linens. Change in COL
ored linens keeps room from becom-
ing monotonous.
It is a good plan to map out the
campaign for parties and all functions
as follows:
First, write out the list of guests.
Decide upon the hour. Write or tele-
phone the invitations.
Later write out the menu. This will
sdepend upon the number of helpers
Ithat are available, If any. Guests,
whether women, men and women, or
/ children, also their number Ones
nwn cooking ability. Make out a mar
keting list. Do the marketing. The
day before the party prepare all the
food possible. The day of the party
complete the food preparation, except
the final heating. Lay out china,
linens and silver. Rest, as a tired
hostess is a dull hostess.
Color and Form in Foods.
Cake icings, unusual candies and
glace fruits can add the right color
touch for table or menu. The touch
of decoration must not interfere in any
way with the service of the food.
Don't have all the foods in the menu
Cf the same color. Much can be done
with flowers used as a Centerpiece. If
your glassware is deep in color, deli
cate pastel shades in flowers will be
effective, but If your glassware is in
pastel shades, the flowers should
provide strong contrast.
Even the meat, fish, fruits and
vegetables in your menu may add to
the color ensemble Gelatin, favored
lcolored, set in very thin layers, and
cut into fancy shapes, can be used to
accent cold meats or fish. Cream for
xYrloirvNiy,r tinted yith frr1f+ orr Obi
co.oring, and used sparingly, can pro-
duce artistic results for your dessert !
course.
WHITE.
Curley celery leaves, or cut in long. |
narrow strips.
Cucumber, cut in rings, cubes, or
strips.
Egg white partly cooked, forced |
through a strainer, or cooked in a
very thin layer, cut in long, narrow
strip.
Grapefruit sections.
Shaved cabbage.
BROWN.
White or sweet potatoes French fried, |
chips. or in lattice form.
Candied ginger in sirup, sliced or
shaved for the sweet course.
Figs or roasted peanuts.
RED.
Paprika in bright red, or pimentos |
minced or cut into strips.
Beet5 cut in fancy shapes, sliced, /
or in small balls.
tomatoes sliced or quartered.
Red radisheS split into siXths with /.
q tiny bunch of leaves left on.
Red cabbage shredded.
Lobster or shrimpS.
Crsnberries, Or raisins tinted red |
with fruit or vegetable coloring.
Maraschino cherries for salads, des-
serts, or beverages.
GREEN.
Pickles cut into tiny shapes, cross
wise slices with orange or nut centers.
Parsley in clumps or tiny sprigs, or
minced
Green peppers as cases for salads or
vegetables, in rirCs, shredded or
minced as a garnish.
Lettuce as cups filled with almost
eny kind tf salad
Chopped mint.
Candied angelica used in slices,
minced, or shredded.
YELLOW.
Egg yolks, carrots, oranges candied