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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/30861-h.zip b/30861-h.zip Binary files differnew file mode 100644 index 0000000..fdbf97e --- /dev/null +++ b/30861-h.zip diff --git a/30861-h/30861-h.htm b/30861-h/30861-h.htm new file mode 100644 index 0000000..58f5ad6 --- /dev/null +++ b/30861-h/30861-h.htm @@ -0,0 +1,3358 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <title> + The Project Gutenberg eBook of Breakfasts And Teas, by Paul Pierce. + </title> + <style type="text/css"> +/*<![CDATA[ XML blockout */ +<!-- + p { margin-top: .75em; + text-align: justify; + margin-bottom: .75em; + } + h1,h2,h3,h4,h5,h6 { + text-align: center; /* all headings centered */ + clear: both; + } + hr { width: 33%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: auto; + margin-right: auto; + clear: both; + } + + table {margin-left: auto; margin-right: auto;} + + body{margin-left: 10%; + margin-right: 10%; + } + + .pagenum { /* uncomment the next line for invisible page numbers */ + /* visibility: hidden; */ + position: absolute; + left: 92%; + font-size: smaller; + text-align: right; + } /* page numbers */ + + .blockquot{margin-left: 5%; margin-right: 10%;} + + .center {text-align: center;} + .smcap {font-variant: small-caps;} + + /* XML end ]]>*/ + </style> + </head> +<body> + + +<pre> + +The Project Gutenberg EBook of Breakfasts and Teas, by Paul Pierce + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Breakfasts and Teas + Novel Suggestions for Social Occasions + +Author: Paul Pierce + +Release Date: January 5, 2010 [EBook #30861] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK BREAKFASTS AND TEAS *** + + + + +Produced by Annie McGuire. This book was produced from +scanned images of public domain material from The Internet +Archive. + + + + + + +</pre> + + +<h1>Breakfasts and Teas</h1> + +<h2>NOVEL SUGGESTIONS FOR SOCIAL</h2> + +<h2>OCCASIONS</h2> + +<h3>Compiled by</h3> + +<h2>PAUL PIERCE</h2> + +<p class="center">Editor and Publisher of <i>What to Eat</i>, the National Food Magazine.</p> + +<p class="center">Superintendent of Food Exhibits at the St. Louis Worlds's Fair.</p> + +<p class="center">Honorary Commissioner of Foods at the Jamestown Exposition.</p> + +<hr style='width: 45%;' /> + +<h3>CHICAGO</h3> + +<h3>BREWER, BARSE & CO.</h3> + +<h4>Copyrighted 1907</h4> + +<h4>by</h4> + +<h4>PAUL PIERCE</h4> + +<hr style="width: 65%;" /> +<h2><span class="smcap">To Women Editors</span>.</h2> + +<p>In appreciation of the many favorable press notices and high editorial +comment given to my previous efforts in the compilation of books on +suggestions for entertaining and in the publication of my magazine, +<i>What To Eat</i>, this book on "Breakfasts and Teas," is inscribed. Full +well I realize the difficulties under which most Women Editors labor in +their duty of suggesting new ideas for entertaining, and I hold a +sincere appreciation for the good they perform in elevating the women of +our country to a higher plain of civilization. When the woman is done +with the school room and finds herself in the social whirl it is then +she begins to see that she has another and very important course of +learning to acquire and forthwith she submits herself to the tutorage of +the editor of the woman's page. No school teacher of the world has such +a large class to instruct as this woman editor. Her pupils are numbered +by the thousands and tens of thousands and hundreds of thousands. The +knowledge she must impart is not of the kind that has been set down by +past generations and which once learned suffices as a supply for all +future dispensations. It is a knowledge of the day, which is constantly +changing and which must be gleaned each day for the lessons of the +morrow. This little book embraces the latest information on the title it +bears, and all herein contained, that may be of help to the woman +editor, she is welcome to use if she will comply with the publisher's +rule of giving the proper credit to the volume.</p> + +<hr style="width: 65%;" /> +<h2><span class="smcap">Publisher's Announcement</span>.</h2> + +<p>"Breakfast and Teas" is a companion book to that most interesting and +helpful series of social works compiled by Paul Pierce, publisher of +<i>What To Eat</i>, the National Food Magazine, and the world's authority on +all problems pertaining to the drawing room and the table. The other +books are "Dinners and Luncheons," "Parties and Entertainments," +"Suppers," and "Weddings and Wedding Celebrations." The contents of each + +olume are selected with especial regard for the extent of their +helpfulness for the perplexed hostess. The instructions that are given +will afford suggestions for all the different kinds of social functions +the host or hostess ever will have occasion to give or to attend, and +therefore all the volumes combined will furnish a veritable library for +the person who entertains or who attends entertainments, and no person +with a regard for correct social forms should fail to be supplied with +all five of the books. In the directions special attention is given to +the suggestions afforded for other kinds of entertainments, so that in +each entertainment described the reader will find ideas for a dozen or +more entertainments of a similar nature.</p> + +<hr style="width: 65%;" /> +<h2><a name="CONTENTS" id="CONTENTS"></a>CONTENTS</h2> + +<p><a href="#CHAPTER_I"><b><span class="smcap">Chapter I</span>.</b></a> Breakfasts at High Noon—Typical Breakfast Menu—Breakfast +Decorations—Two Bride-Elect Breakfasts—Silver Wedding Day Breakfast—A +Family Breakfast—Light Informal Breakfast.</p> + +<p><a href="#CHAPTER_II"><b><span class="smcap">Chapter II</span>.</b></a>. Two Bon Voyage Breakfasts—Who Takes the Cake?—Breakfast +and Tea for Christmas or Thanksgiving.</p> + +<p><a href="#CHAPTER_III"><b><span class="smcap">Chapter III</span>.</b></a> A Cuban Breakfast.</p> + +<p><a href="#CHAPTER_IV"><b><span class="smcap">Chapter IV</span>.</b></a> Spring and Autumn Breakfasts—April Breakfast—A Maypole +Breakfast—May Breakfast—An Autumn Breakfast—A Musical Romance—A Red +Rose Breakfast—Chrysanthemum Breakfast—Pond Lily Breakfast—A Tulip +Breakfast—A Grape Breakfast—Woman's Club Breakfast—Breakfast al +Fresco.</p> + +<p><a href="#CHAPTER_V"><b><span class="smcap">Chapter V</span>.</b></a> The Modern 'Five O'Clock' Tea—An Afternoon Tea—Telling +Fortunes by Teagrounds.</p> + +<p><a href="#CHAPTER_VI"><b><span class="smcap">Chapter VI</span>.</b></a> Scotch Teas—A Gypsy Tea Out of Doors.</p> + +<p><a href="#CHAPTER_VII"><b><span class="smcap">Chapter VII</span>.</b></a> Japanese Teas.</p> + +<p><a href="#CHAPTER_VIII"><b><span class="smcap">Chapter VIII</span>.</b></a> Two Valentine Teas.</p> + +<p><a href="#CHAPTER_IX"><b><span class="smcap">Chapter IX</span>.</b></a> A Grandmother's Tea Party—An April Fool Tea—A Colonial +Tea—Pretty Rose Tea—Omber Shades of Rose—A Bouquet Tea—Spring +Planting—A High Tea—Book-Title Teas—Patriotic Tea—Debut Tea—Yellow +Tea—A Candle-Light Tea—A Flower Tea—An Exchange Tea—A Watermelon +Tea.</p> + +<p><a href="#CHAPTER_X"><b><span class="smcap">Chapter X</span>.</b></a> Unique Ideas for Teas—A Chocolatiere—A Kaffee Klatch—A +"Rushing" Tea for Sorority—Sandwiches for Teas—Novelties in Tea +Serving—Summer Porch Tea Parties.</p> + +<hr style="width: 65%;" /> +<h2><a name="CHAPTER_I" id="CHAPTER_I"></a>CHAPTER I.</h2> + +<h2><span class="smcap">Breakfasts at High Noon</span>.</h2> + +<h3>A VERY SWELL REPAST FOR A SWAGGER SET.</h3> + +<p>By the operation of one of those laws of occult force, the power of +which we feel while we are totally ignorant of its rules, we fix upon +the noonday as the time for some of our chief social functions.</p> + +<p>As a matter of fact we are at our best at this time of the day, both +physically and mentally; and we naturally choose it for our special +entertainments and enjoyments.</p> + +<p>One of the chief of these is the noonday breakfast, which meets several +social demands. It is the proper service for the return of nearly every +obligation in the form of hospitality which may have been received by +the giver during the closing season.</p> + +<p>This noonday breakfast very much resembles the morning breakfast of the +French country-house in the variety of foods. This repast always is most +attractive to an American because of its informality, and the viands are +enticing. This morning breakfast of the Parisian is really like a little +dinner, and that is what we wish to serve to meet all the varied +obligations that are to be wiped out by an artistic and choice return +entertainment, whether it be called luncheon or noonday breakfast.</p> + +<p>When a luncheon or noonday breakfast by formal invitation is given, the +service is identical with that of dinner <i>a la Russe</i>, and the bill of +fare similar, although<span class='pagenum'><a name="Page_8" id="Page_8">[Pg 8]</a></span> less extended; but the pleasantest repasts are +those where perfect service is secured without formality.</p> + +<p>First, the table: Lay it as carefully as for dinner and in much the same +way, save that an embroidered or delicately colored cloth may replace +the white dinner linen; under this cloth lay the usual thick one of felt +or Canton flannel. The small dessert and fruit, flowers and relishes, +may form a part of the table decoration. Now that castors are seldom +used, unless of fine old silver and ornamental form, place conveniently +about the table salt, pepper, the oil and vinegar stand, and the table +sauces in their original bottles set in silver holders. Olives, salted +almonds, cheese-straws and sandwiches may be put upon the table in +pretty china, silver and glass ornamental dishes; in short, all save the +hot dishes may form part of the ornamentation. Hot plates are required +for all the food except the raw shell-fish, salad and dessert, and +should be ready for immediate use, together with a reserve of silver, or +means for washing it. The coffee service may be laid before the hostess +or upon the side table, at convenience; chocolate is similarly served, +and is a favorite breakfast beverage, especially when it is made with +eggs, after the Mexican method.</p> + +<p>Tea is not on the regulation breakfast list, but of course it may be +served if it is desired. Cider, malt liquors, the lighter wines, and in +summer the various "cups" or fruit punches are in order; the breakfast +wines are sherry, hock or Rhine wine, sauterne and champagne; and when a +variety is served the preference<span class='pagenum'><a name="Page_9" id="Page_9">[Pg 9]</a></span> of each guest is ascertained by the +attendant before filling the glasses.</p> + +<h3><span class="smcap">Breakfast Menu</span>.</h3> + +<p>The following is an excellent bill of fare for a noonday breakfast:</p> + +<p class="center"><i>Little Neck Clams</i></p> + +<p class="center"><i>Cold Wine Soup</i></p> + +<p class="center"><i>Angels on Horseback</i></p> + +<p class="center"><i>Chicken Patties</i></p> + +<p class="center"><i>Newberg Lobster</i></p> + +<p class="center"><i>Green Peas with New Turnips</i></p> + +<p class="center"><i>Grape Fruit Sherbet</i></p> + +<p class="center"><i>Broiled Birds with Orange Salad</i></p> + +<p class="center"><i>White Custards</i></p> + +<p class="center"><i>Cannelons with Jelly</i></p> + +<p class="center"><i>Strawberries in Cream</i></p> + +<p class="center"><i>Black Coffee</i></p> + +<p>For a simple repast for a few persons, two relishes may be omitted, only +one <i>entree</i> being served; then the sherbet, the birds, and one desert, +with coffee; this combination would make a most acceptable small +breakfast.</p> + +<p>Blue Point Oysters, as all small oysters are called, may be used in +their season, in place of the clams. Both are of much dietetic value, +the clams being the most stimulating and nutritious, and the oysters the +most tonic and digestible.</p> + +<p>The cold wine soup is a valuable tonic nutrient; and each dish possesses +some special value of its own.</p> + +<h3><span class="smcap">Cold Wine Soup</span>.</h3> + +<p>Wash quarter of a pound of fine sago in cold water, put it over the fire +in two quarts of cold water, and boil<span class='pagenum'><a name="Page_10" id="Page_10">[Pg 10]</a></span> it gently until the grains are +transparent; then dissolve with it half a pound of fine sugar, add a +very little grated nutmeg, a dust of cayenne, and an even teaspoonful of +salt; when the sugar is melted add a bottle of claret, and as much cold +water as is required to make the soup of an agreeable creamy +consistency; cool it before serving.</p> + +<h3><span class="smcap">Angels on Horseback</span>.</h3> + +<p>This is one of the gastronomic inspirations of Urbain Dubois, the <i>chef</i> +of the great Emperor of Germany. Remove all bits of shell from fine +oysters and lay them upon a clean towel; cut as many slices of thin +bacon, about the size of the oysters; run them alternately upon bright +metal skewers, dust them with cayenne, lay the skewers between the bars +of a double-wire grid-iron, and broil the "angels" over a quick fire +until the bacon begins to crisp; then transfer the skewers to a hot dish +garnished with lemon and parsley, or with cresses, and send at once to +table. In serving, a skewerful of "angels" is laid upon a hot plate, and +the eater removes them with a fork. The success of this dish depends +upon the rapidity with which it is cooked and served.</p> + +<h3><span class="smcap">Chicken Patties</span>.</h3> + +<p>The housewife is advised to procure the cooked patty cases at the +baker's shops, ready to be heated and filled with the following +<i>ragout</i>. For a dozen patties remove the bones and skin from a pint +bowlful of the white meat of cold boiled or roasted chicken, and cut<span class='pagenum'><a name="Page_11" id="Page_11">[Pg 11]</a></span> it +into one-half inch pieces. Open a can of mushrooms, save the liquor, and +cut the mushrooms about the size of the chicken; put over the fire in a +saucepan a tablespoonful each of butter and flour, stir them until they +are smoothly blended; then gradually stir in the mushroom liquor and +enough milk to make a sauce which should be as thick as cream after it +has boiled; add the chicken and mushrooms, a palatable seasoning of salt +and pepper; place the saucepan in a pan containing boiling salted water +and keep hot until it is time to fill the hot patty cases and serve +them.</p> + +<h3><span class="smcap">Green Peas with New Turnips</span>.</h3> + +<p>Peal about a dozen new turnips of medium size, boil them until tender in +salted boiling water; meanwhile smoothly mix in a saucepan a +tablespoonful each of butter and flour, and gradually stir in a pint of +milk. Open a can of French peas, drain them, run cold water through +them, draining again, and heat them in the sauce, seasoning them +palatably with salt and white pepper. When the turnips are tender scoop +a hollow in the center of each, fill it with peas, and arrange them upon +the rest of the peas on a hot shallow dish.</p> + +<h3><span class="smcap">Typical Breakfast Menu</span>.</h3> + +<p>Here is a typical breakfast menu: Grape fruit, plain or prepared by +removing the center and putting in it a spoonful of rum and a lump of +sugar; some cereal with cream or fruit; a chafing dish preparation, +oysters in some way, mushrooms, or eggs, or a mixture on toast;<span class='pagenum'><a name="Page_12" id="Page_12">[Pg 12]</a></span> hot +bread of some kind, waffles, corn cakes, pancakes, flannel cakes, etc.; +coffee and coffee cake.</p> + +<h3><span class="smcap">Breakfast Decorations</span>.</h3> + +<p>The sunburst done in one color is a very popular design for summer +hostesses. Suppose one is giving a pond lily breakfast. In the center of +the table have a cut glass bowl of the lilies. From beneath the bowl +radiate long streamers of pale green ribbon ending at the plates of the +guests with name cards decorated with the lilies cut out of watercolor +paper. Half way between the bowl and the plate, the ribbon is knotted +about a bouquet of the flowers or a bunch of maidenhair ferns which will +become the corsage bouquet of the guest. Sometimes several strands of +narrower ribbon are used giving more rays; a very pretty effect. Do not +have artificial light at a summer breakfast. Garden flowers are all the +rage, either one kind or several kinds mixed. Coreopsis, mignonette, +featherfew, nasturtiums, lilies, sweet peas, geraniums, all the simple +garden flowers are used now in place of the hothouse products.</p> + +<h3><span class="smcap">Breakfast to Bride-Elect</span>.</h3> + +<h4><span class="smcap">To a Bride</span>.</h4> + +<p> +<span style="margin-left: 23em;">Happy is the bride whom the sun shines on,</span><br /> +<span style="margin-left: 24em;">And happy today are you;</span><br /> +<span style="margin-left: 23em;">May all of the glad dreams you have dreamed</span><br /> +<span style="margin-left: 24em;">In all of your life come true;</span><br /> +<span style="margin-left: 23em;">May every good there is in life</span><br /> +<span style="margin-left: 24em;">Step down from the years to you.</span><br /> +<span style="margin-left: 23em;">There's nothing so sweet as a maid is sweet,</span><br /> +<span class='pagenum'><a name="Page_13" id="Page_13">[Pg 13]</a></span><span style="margin-left: 24em;">On the day she becomes a bride;</span><br /> +<span style="margin-left: 23em;">Oh, the paths that ope to the dancing feet!</span><br /> +<span style="margin-left: 24em;">Oh, the true love by her side!</span><br /> +<span style="margin-left: 23em;">Oh, the gray old world looks a glad old world,</span><br /> +<span style="margin-left: 24em;">And it's fields of pleasure, wide.</span><br /> +</p> + +<p>A breakfast for a bride-elect can be made very dainty and pretty by +following out a pink color scheme, unless one prefers the more common +scheme of white. Cover the table with the prettiest, whitest damask, and +over this lay lace-trimmed or openwork doilies, with a foundation of +pink satin underneath. For flowers have pink begonias (very pretty and +effective), carnations, roses, azaleas or cyclamens. Arrange the flowers +in a center basket with a large pink butterfly bow on the handle. Light +the table with pink candles and shades in silver or china candlesticks. +Have the place cards in heart shapes with pen and ink sketches or +watercolors of brides, or tiny cupids.</p> + +<p>Mark the bride-elect's chair by a large bow of ribbon or a bouquet of +pink flowers matching those on the table. If white flowers are used, +lilies of the valley and hyacinths make a pretty bouquet, tied with +white gauze ribbon.</p> + +<p>Serve this menu:</p> + +<p class="center"><i>Grape Fruit with Rum and Cherries</i></p> + +<p class="center"><i>Turkey Cutlets</i></p> + +<p class="center"><i>Stuffed Peppers (Serve on Heart-Shaped Pieces of Bread)</i></p> + +<p class="center"><i>Tiny Heart-Shaped Hot Rolls</i></p> + +<p class="center"><i>Peach Mangoes</i></p> + +<p class="center"><i>Sweetbread Salad in Tomato Cups on Lettuce Leaf</i></p> + +<p class="center"><i>Cheese Straws</i></p> + +<p class="center"><i>Ice Cream in Shape of Wedding Bells Filled with Candied Fruits</i></p> + +<p class="center"><i>Cocoanut Cake and Angel Food in Heart Shape</i></p> + +<p class="center"><i>Coffee</i></p> +<p><span class='pagenum'><a name="Page_14" id="Page_14">[Pg 14]</a></span></p> + +<p>A tiny bouquet of violets tied with gauze ribbon at each plate makes the +table pretty and is a dainty souvenir for the guest. Sometimes the +individual favors are tiny wicker hampers filled with fine flowers tied +with white silk cord.</p> + +<h3><span class="smcap">For the Bride-Elect</span>.</h3> + +<p>A white breakfast is the daintiest and prettiest for the bride-elect. +Have the table decorations in white. For the center have a large round +basket of bride roses, and at each plate tiny French baskets filled with +maidenhair fern and white pansies, or apple blossoms, for individual +favors. Tie the handle of each basket with white gauze ribbon, looping +the baskets together with the ribbon forming a garland for the table. +Serve strawberries in large white tulips or bride roses, and have the +ices in form of wedding bells. For name cards have two wedding bells +tied with white satin ribbons.</p> + +<h3><span class="smcap">Silver Wedding Day Breakfast</span>.</h3> + +<p>For the breakfast the table is crossed by a broad band of white +carnations, sprinkled with diamond dust. Arranged in billows over the +table is silver gauze, silver candelabra, and all the handsome silver, +which the hostess possesses. The menu is:</p> + +<p class="center"><i>Bouillon</i></p> + +<p class="center"><i>Lobster Cutlets</i></p> + +<p class="center"><i>Tartar Sauce</i></p> + +<p class="center"><i>Cucumber Sandwiches</i></p> + +<p class="center"><i>Breast of Turkey, larded and broiled</i></p> + +<p class="center"><i>Green Peas</i></p> + +<p class="center"><i>Current Jelly</i></p> + +<p class="center"><i>Hot Rolls</i></p> + +<p class="center"><i>Pear and Celery Salad, with German Cherries served in Hearts of Lettuce</i><span class='pagenum'><a name="Page_15" id="Page_15">[Pg 15]</a></span></p> + +<p class="center"><i>Caramel Ice Cream, with Pecan Meringue</i></p> + +<p class="center"><i>Old Madeira is served with the meat course, then Sauterne.</i></p> + +<h3><span class="smcap">A Family Breakfast</span>.</h3> + +<p class="center"><i>Grape Fruit with Cherries and Pineapple</i></p> + +<p class="center"><i>Creamed Fish</i></p> + +<p class="center"><i>New Potatoes with Sauce of Parsley and Drawn Butter</i></p> + +<p class="center"><i>Sliced Cucumbers</i></p> + +<p class="center"><i>Hot Biscuits</i></p> + +<p class="center"><i>Fried Chicken</i></p> + +<p class="center"><i>Asparagus on Toast</i></p> + +<p class="center"><i>Sweetbreads</i></p> + +<p class="center"><i>Waffles and Maple Syrup</i></p> + +<p class="center"><i>Strawberry Shortcake, with Frozen Whipped Cream</i></p> + +<p class="center"><i>Coffee</i></p> + +<h3><span class="smcap">Light Informal Breakfast</span>.</h3> + +<p>First serve a fluffy egg omelet with Saratoga potatoes, and fish and +cheese sandwiches cut in hearts and rings. Next cucumber boats filled +with cucumber and tomato salad mixed with sour cream dressing, resting +on lettuce leaves. With this an innovation in the shape of square ginger +wafers. Place by each plate salted almonds and bread and butter on bread +and butter plates. The last course is a popular New England combination, +warm apple sauce and huckleberry muffins. Tea is the beverage.<span class='pagenum'><a name="Page_16" id="Page_16">[Pg 16]</a></span></p> + +<hr style="width: 65%;" /> +<h2><a name="CHAPTER_II" id="CHAPTER_II"></a>CHAPTER II.</h2> + +<h3><span class="smcap">Two Bon Voyage Breakfasts</span>.</h3> + +<p> +<span style="margin-left: 23em;">"I take my leave of you</span><br /> +<span style="margin-left: 23em;">Shall not be long but I'll be here again."</span><br /> +</p> + +<h3>I.</h3> + +<p>Use the national colors for decorations for a bon voyage breakfast. This +will remind the guest of honor that "East, West, Hame's Best." Use blue +and white hyacinths and red tulips, carnations or roses and tiny silk +flags can be used for place cards. Carry out the same idea in the ices, +candies, etc. One pretty floral decoration for a bon voyage breakfast is +a ship and the place cards can have a tiny ocean steamer for decoration. +Ask each guest to bring some little gift. Tie these with tissue paper +and baby ribbon, leaving a long end of the ribbon. Make a little bag of +flowered chintz or silk and place the gifts inside. Have cards labeled +Monday, Tuesday, Wednesday, etc., one for each day of the voyage. Slip +the end of the ribbon through a card and leave the labeled ends of the +ribbons sticking out of the top of the bag. This will give a little +remembrance for each day on shipboard, a very pleasant remembrance too. +A packet of ship letters each labeled a certain day, is another gift +much prized by travelers.</p> + +<h3>II.</h3> + +<p>Have three tables, with six guests at a table with La France roses for +decorations, and silver for all the courses laid at each cover.<span class='pagenum'><a name="Page_17" id="Page_17">[Pg 17]</a></span></p> + +<p>The guest cards are little circular marine water color sketches, no two +alike. The menu is as follows:</p> + +<p class="center"><i>Grape Fruit with strawberries</i></p> + +<p class="center"><i>Salmon Croquettes</i></p> + +<p class="center"><i>Fried Mush</i></p> + +<p class="center"><i>Jelly</i></p> + +<p class="center"><i>Steamed Chicken</i></p> + +<p class="center"><i>Hot Rolls</i></p> + +<p class="center"><i>Shoestring Potatoes</i></p> + +<p class="center"><i>Coffee</i></p> + +<p class="center"><i>Vegetable Salad</i></p> + +<p class="center"><i>Wafers with Melted Cheese</i></p> + +<p class="center"><i>Molded Cherry Jelly with English Walnuts, served with Whipped Cream</i></p> + +<p class="center"><i>Sponge Cakes</i></p> + +<p>The grape fruit is served in halves with one large strawberry in the +center of the fruit. The salmon croquettes are molded in pyramidal form, +a bit of cress laid on the top, and the mush which has been made the +night before is cut in cubes an inch square, dipped in eggs and cracker +dust, then dropped in deep fat, the only way to fry mush a delicate +brown and preserve its softness. A spoonful of current jelly completes a +color scheme.</p> + +<h3><span class="smcap">Steamed Chicken</span>.</h3> + +<p>Grind with a food chopper the meat of two raw chickens and half a pound +of pickled pork. Add a cup of sifted bread crumbs, half a cup of thick +sweet cream, half a cup of butter, half a can of chopped mushrooms, a +little minced parsley, salt and pepper. Mix thoroughly with the hands +and put into well greased timbale cups and steam three hours.</p> + +<h3><span class="smcap">Sauce</span>.</h3> + +<p>Make a sauce for this by mixing the liquor of the mushrooms, half a cup +of cream, the rest of the mushrooms,<span class='pagenum'><a name="Page_18" id="Page_18">[Pg 18]</a></span> chopped; heat and thicken with +half a cup of cracker dust. Serve very hot.</p> + +<h3><span class="smcap">Vegetable Salad</span>.</h3> + +<p>With the smallest sized potato scoop, cut out a pint of potato balls +about the size of common marbles and boil in salted water until tender. +Let them cool, and add a pint of the largest peas, three stalks of +minced celery, a good sized cucumber cut fine, ten drops of onion juice. +Salt and pepper any good cooked dressing, to which add two large +spoonfuls of thick cream and two of olive oil. Serve on a lettuce leaf, +pour over the dressing, and last of all put on the top of the salad +three little balls of red pickled beet cut with the potato scoop, and +half embedded in the dressing.</p> + +<p>Make a gelatine jelly, flavored with juice of two lemons and cherries. +Serve with whipped cream, into which beat finely sifted crumbs of three +macaroons.</p> + +<h3><span class="smcap">Who Takes the Cake</span>?</h3> + +<p>"Who takes the cake?" is a most merry-making scheme to assist in +entertaining at a breakfast. The hostess provides upon slips of paper, +what may be termed cake-conundrums. These are neatly written and wound +upon coarse steel knitting needles into little rolls and tied with +baby-ribbon to match the color scheme of the table.</p> + +<p>These are brought in just after serving the coffee and passed to the +guests. The hostess announces that each is to guess the name of the cake +suggested on her<span class='pagenum'><a name="Page_19" id="Page_19">[Pg 19]</a></span> slip; adding, the one who gives the most correct +answers wins the prize of a delicious cake. This should be exhibited. +The hostess has a list of the answers, and when one misses the "hit," +she reads it aloud to the merriment of the crowd. For instance, one slip +reads: Name the President's cake. The answer is (Election). The +parenthesis must not appear on the slips. A list recently used, and very +wittily selected, is given for suggestion:</p> + +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary=""> +<tr><td align='left'></td><td align='left'>Name the Geologist's cake. (Mountain.)</td></tr> +<tr><td align='left'></td><td align='left'>Name the Advertiser's cake. (Puff.)</td></tr> +<tr><td align='left'></td><td align='left'>Name the Farmer's cake. (Corn.)</td></tr> +<tr><td align='left'></td><td align='left'>Name the Tailor's cake. (Measure.)</td></tr> +<tr><td align='left'></td><td align='left'>Name the Milliner's cake. (Ribbon.)</td></tr> +<tr><td align='left'></td><td align='left'>Name the Devout cake. (Angel Food.)</td></tr> +<tr><td align='left'></td><td align='left'>Name the Jeweler's cake. (Gold.)</td></tr> +<tr><td align='left'></td><td align='left'>Name the Lover's cake. (Kisses.)</td></tr> +<tr><td align='left'></td><td align='left'>Name the Author's cake. (Short cake.)</td></tr> +<tr><td align='left'></td><td align='left'>Name the Pugilist's cake. (Pound.)</td></tr> +<tr><td align='left'></td><td align='left'>Name the Office-seeker's cake. (Washington.)</td></tr> +<tr><td align='left'></td><td align='left'>Name the Idler's cake. (Loaf.)</td></tr> +</table></div> + +<p>Many others can be added by the clever hostess.</p> + +<h3><span class="smcap">Breakfast and Tea for Christmas or Thanksgiving</span>.</h3> + +<h3><span class="smcap">Breakfast</span>.</h3> + +<p class="center"><i>Oranges and Grapes</i></p> + +<p class="center"><i>Farina with Dates and Cream and Sugar</i></p> + +<p class="center"><i>Chicken Croquettes</i></p> + +<p class="center"><i>Oysters in Potato Balls</i></p> + +<p class="center"><i>Rice Muffins with Maple Syrup</i></p> + +<p class="center"><i>Coffee</i></p> + +<p class="center"><i>Chocolate with Whipped Cream</i></p> +<p><span class='pagenum'><a name="Page_20" id="Page_20">[Pg 20]</a></span></p> + +<p class="center"><span class="smcap">Tea</span>.</p> + +<p class="center"><i>Scalloped Oysters</i></p> + +<p class="center"><i>Turkey Salad</i></p> + +<p class="center"><i>Cheese Balls</i></p> + +<p class="center"><i>Bread and Butter Sandwiches</i></p> + +<p class="center"><i>Strawberry Trifle</i></p> + +<p class="center"><i>Gipsy Jelly with Whipped Cream</i></p> + +<p class="center"><i>Lemon Cocoanut Cake</i></p> + +<p class="center"><i>Meringues filled with Preserved Walnuts</i></p> + +<p class="center"><i>Tea</i></p> + +<p class="center"><i>Cocoa with Whipped Cream</i></p> + +<h3><span class="smcap">Oysters in Potato Balls</span>.</h3> + +<p>Cook the potatoes the day before. While hot mash them, season nicely +with salt, paprika and a little celery salt. Add a generous lump of +butter, and one or two lightly beaten eggs. Form into little balls with +the hands floured. The next morning scoop out a hollow large enough to +hold two or three nicely seasoned oysters, press over the part removed, +egg and bread-crumb, and fry in a wire basket in deep hot fat. Drain a +minute on unglazed paper, and serve at once.</p> + +<h3><span class="smcap">Rice Muffins</span>.</h3> + +<p>Sift together half a teaspoonful of salt, a heaping teaspoonful of +baking powder, and two cupfuls of flour. Add two well-beaten eggs to one +cupful of sweet milk, and stir into the flour, with one teaspoonful of +melted butter and one cupful of dry boiled rice. Beat thoroughly, and +bake in buttered pans for thirty-five minutes. Serve with maple syrup.</p> + +<h3><span class="smcap">Turkey Salad</span>.</h3> + +<p>Cut the cold turkey meat into dice and mix it with twice the quantity of +diced celery and one cupful of<span class='pagenum'><a name="Page_21" id="Page_21">[Pg 21]</a></span> broken walnut meats. Mix all well +together and moisten with a good boiled dressing. Serve in a nest of +bleached lettuce.</p> + +<h3><span class="smcap">Cheese Balls</span>.</h3> + +<p>Roll rich pastry out very thin, cut it into circles with a small +tumbler, put two teaspoonfuls of grated cheese in the center of each, +add a dash of cayenne and a teaspoonful of finely chopped walnut meats, +then draw the edges of the paste together over the cheese, pinching it +well to form a little ball. Bake in a hot oven to a very pale brown. +Before serving reheat in the oven.</p> + +<h3><span class="smcap">Strawberry Trifle</span>.</h3> + +<p>Cut one large stale sponge cake in horizontal slices the whole length of +the loaf. They should be half an inch thick. Beat the whites of four +eggs to a stiff snow, divide it into two portions; into one stir two +level tablespoons of powdered sugar and one-half of a grated cocoanut; +into the other stir the same amount of powdered sugar and one-half pound +of sweet almonds blanched and pounded. Spread the slices of cake with +these mixtures, half with the cocoanut and half with the almond, and +replace them in their original form. The top crust should be cut off +before slicing the cake as it is used for a lid. Hold the sliced cake +firmly together and with a sharp knife cut down deep enough to leave +only an inch at the bottom, and take out the center, leaving walls only +one inch thick. Soak the part removed in a bowl with one cupful of rich +custard<span class='pagenum'><a name="Page_22" id="Page_22">[Pg 22]</a></span> flavored with lemon. Rub it to a smooth batter, then whip into +it one cupful of cream which has been whipped to a dry stiff froth. Fill +the cavity of the cake with alternate layers of this mixture and very +rich preserved strawberries. Then put on the lid and ice with a frosting +made with the whites of three eggs, one heaping cupful of powdered sugar +and the juice of one lemon. Spread it smoothly over the sides and top of +the cake, and keep in a very cold place until time to serve. Then place +it on a silver or crystal dish, and put alternate spoonfuls of the +whipped cream mixture and preserved strawberries around the base.</p> + +<h3><span class="smcap">Meringues Filled with Preserved Walnuts</span>.</h3> + +<p>Beat the whites of six eggs to a stiff firm snow, stir into it +three-fourths of a pound of powdered sugar, flavor with a little lemon +or rose water, and continue to beat until very light. Then drop them +from a spoon, a little more than an inch apart, on well buttered paper, +keeping them as nearly egg-shaped as possible. Place the paper on a +half-inch board and bake in a slow oven until well dried out. Remove +from the paper, scrape out the soft part from the underside, and before +serving fill with preserved walnuts and stick each two together. The +preserved walnuts are a very delicious sweet but one rarely met with.<span class='pagenum'><a name="Page_23" id="Page_23">[Pg 23]</a></span></p> + +<hr style="width: 65%;" /> +<h2><a name="CHAPTER_III" id="CHAPTER_III"></a>CHAPTER III.</h2> + +<h3><span class="smcap">A Cuban Breakfast</span>.</h3> + +<p>The palm, of course, is the key note for decoration, as it is the +characteristic plant of the tropics. But in order to be true to the +scheme in mind, that is, to make your surroundings appear truly southern +and create a local atmosphere, a marked difference should be made +between the arrangement of our usual American interior and the room +which aims at the imitation of a Cuban home. Light and air are most +important, the factors <i>sine qua non</i>, and the scene of the <i>Almuerzo</i> +(breakfast) should not recall the hot house, the conservatory, nor the +dimly lighted, heavily curtained apartment of our northern dwellings. +There should be space, plenty of windows, the fewest possible hangings, +and these light in weight and color.</p> + +<p>For the mantel and table decorations dwarf palms are very effective, +while larger ones of many varieties are appropriate for corners and +other available places. Very pretty souvenirs can be made of small palm +leaf fans. A Cuban landscape and the name of a guest are painted +thereon, and tiny Cuban and American flags tied on the handle make a +neat finish.</p> + +<p>As most of the dishes served will be new to the guests, it is advisable +to have at each place a menu card where they may see how the dishes are +called, that they may not only relish them knowingly but remember their +excellence.<span class='pagenum'><a name="Page_24" id="Page_24">[Pg 24]</a></span></p> + +<p>The hour for breakfast is noon, although it may be taken as late as one +o'clock.</p> + +<p>Here is a typical breakfast which can be easily reproduced with the +material at our command.</p> + +<p class="center"><i>Almuerzo</i></p> + +<p class="center"><i>Olives</i></p> + +<p class="center"><i>Aeles Sausage</i></p> + +<p class="center"><i>Eggs in Revoltillo</i></p> + +<p class="center"><i>Boiled Rice</i></p> + +<p class="center"><i>Fried Plantains</i></p> + +<p class="center"><i>Fish in Escabeche</i></p> + +<p class="center"><i>New Potatoes</i></p> + +<p class="center"><i>Tenderloin Steak</i></p> + +<p class="center"><i>Lettuce Salad</i></p> + +<p class="center"><i>Guava Paste and Fresh Cheese</i></p> + +<p class="center"><i>Cocoanut Desert</i></p> + +<p class="center"><i>Fruit</i></p> + +<p class="center"><i>Coffee</i></p> + +<p>The olives should be served with cracked ice; the Aeles sausage +(imported) in very thin slices.</p> + +<h3><span class="smcap">Eggs in Revoltillo</span>.</h3> + +<p>Fry in a little butter a good sized onion chopped fine; when brown, add +three fresh tomatoes and one sweet green pepper cut into small bits. +Salt to taste and let simmer until the tomatoes are quite cooked, then +add six eggs which have been beaten. Stir while cooking and serve soft +as you would scrambled eggs.</p> + +<h3><span class="smcap">Boiled Rice</span>.</h3> + +<p>Rice in Cuba is an indispensable article of food, and no meal is +complete without it. There is no little art required in its preparation, +and it is imperative that it should be dry and tender at once. Like most +simple things, it has a certain knack to it. Having thoroughly washed +the rice, place it in a saucepan with three or<span class='pagenum'><a name="Page_25" id="Page_25">[Pg 25]</a></span> four times the same +quantity of water; salt generously and allow to boil until the grain is +soft but not broken; drain off carefully all the water, cover the +saucepan tightly and place at the back of the stove, where it will +finish cooking slowly and become dry through the action of the steam. A +small piece of lard added a few moments before serving glazes the rice +and brings out its flavor. Each grain should stand apart from its +neighbors. Some Cubans add a single kernel of garlic after removing the +water. The quantity is so small that there is but a suspicion of a +taste, and it gives this frugal dish a certain <i>cachet</i>.</p> + +<h3><span class="smcap">Fried Plantains</span></h3> + +<p>are essential to every breakfast in the tropics, but they are not always +obtainable here. A very good substitute is the ordinary banana. It +should not be over ripe. Fry until a rich brown in hot fat. These three +dishes should be served at one course.</p> + +<h3><span class="smcap">Fish in Escabeche</span>.</h3> + +<p>Take three pounds of bonito or halibut in slices, fry and lay for +several hours in a sauce made of half a pint of vinegar, in which the +following ingredients have boiled for a few minutes: Three or four +cloves, a bay leaf, a pinch of thyme, a kernel of garlic, a sliced +onion, half a teaspoonful of coloring pepper, three tablespoonfuls of +good salad oil and a few capers, olives and pickles. Hard boiled eggs +may also be used for garnishing. It is eaten cold, and will keep, well +covered in<span class='pagenum'><a name="Page_26" id="Page_26">[Pg 26]</a></span> a stone jar, for weeks. (This dish is invaluable in summer.) +Serve with new potatoes, boiled, over which a lump of butter and a +tablespoonful of finely chopped parsley have been placed.</p> + +<h3><span class="smcap">Tenderloin Steak</span>.</h3> + +<p>The best restaurants in Habana prepare the steak as follows: Take a +tender filet of beef, cut in cross sections an inch and a half thick, +wrap each piece in greased paper, and broil over a brisk fire. Remove +the papers, add butter, salt, pepper and plenty of lemon juice—say the +juice of two lemons for a whole filet. In Cuba they use the juice of the +sour orange, but that is not to be had here. This is the <i>creole</i> style, +and is simply a modification of the French way. If you want the steak <i>a +la espanola</i>, it should be fried instead of broiled, and when well done +each piece surmounted by a <i>mojo</i>. The <i>mojo</i> is a little mound +consisting of onions and green peppers chopped very fine, and lemon +juice added to the gravy.</p> + +<p>Guava paste is easily obtained from any importer, and it is the proper +thing to eat it with fresh cream cheese or sliced Edam cheese.</p> + +<h3><span class="smcap">Cocoanut Dessert</span>.</h3> + +<p>This is purely a tropical dish, but Americans are very fond of it. Peel +and grate a cocoanut; make a syrup out of four cups of sugar and two of +water; when the syrup begins to thicken (when it has boiled about five +minutes) throw in the grated cocoanut and<span class='pagenum'><a name="Page_27" id="Page_27">[Pg 27]</a></span> cook on a moderate fire half +an hour more; stir in the beaten yolks of three eggs and a wine glass +full of sherry. Remove from the fire.</p> + +<p>The final point of your breakfast is the coffee, and in Cuban eyes the +affair will be a success or a failure according to the quality of this +supreme nectar. The berry should be the best obtainable; freshly +roasted, or at least the flavor refreshened by heating the grain in the +oven a few minutes before using. Grind and percolate at the last moment. +Serve black and <i>very strong</i>, in very small cups.<span class='pagenum'><a name="Page_28" id="Page_28">[Pg 28]</a></span></p> + +<hr style="width: 65%;" /> +<h2><a name="CHAPTER_IV" id="CHAPTER_IV"></a>CHAPTER IV.</h2> + +<h3><span class="smcap">Spring and Autumn Breakfasts</span>.</h3> + +<p>The centerpiece is of moss and ferns with arbutus blossoms peeping out, +with a border of green and white fairy lamps mushroom form. Miniature +flower beds, marked off with tiny white shells are in each of the four +corners of the table. In one lilies of the valley stand upright, +narcissii are in another, white tulips in a third and white lilacs wired +on a tiny bush make the fourth. The name cards have tiny photographs of +a farm with the name of the guests in gilt script. At each place is a +tiny May basket of moss filled with arbutus, spring beauties, and wild +violets, for a souvenir. The ice cream in flower forms is brought in in +a spun sugar nest resting on twigs of pussy willows. The menu is a very +simple one and includes grape fruit, the center cut out and filled with +a lump of sugar soaked in rum, cream of clams, shredded whitefish in +shells with horseradish and cucumbers, filet of beef with mushrooms, new +potatoes, new asparagus, mint ice, squab on toast with shoestring +potatoes, current jelly; salad of cucumbers, pecan nuts and lettuce with +French dressing; ice cream, white cake, and black cake, coffee and cream +de menthe.</p> + +<h3><span class="smcap">April Breakfast</span>.</h3> + +<p>April's lady wears the pussywillow for her flower, and this makes a +delightful springlike motif for decoration.<span class='pagenum'><a name="Page_29" id="Page_29">[Pg 29]</a></span> For the breakfast have +round tables or one long table with twig baskets of pussywillows tied +with bows of soft grasses, raffia dyed a silvery grey. The table is set +with the old-fashioned willow pattern china, quaint Sheffield silver and +is unmarked by any of the small dishes of sweets that fill breakfast +tables. The name cards are decorated with sprays of pussywillows in the +upper left corner and miniatures of famous women writers of this and the +past decade taken from magazines: George Eliot, Miss Austen, Miss +Mulock, Jean Ingelow, Elizabeth Barrett Browning, Felicia Hemans, Louisa +M. Alcott, Mrs. Humphrey Ward, Mrs. Burton Harrison, Mary E. Wilkins +Freeman, Elizabeth Stuart Phelps, Margaret Deland.</p> + +<p>The menu is strawberries in little twig baskets with brown paper caps +filled with sugar, planked fish with sliced cucumbers, deviled +sweetbreads and mushrooms on toast squares, Saratoga potatoes, hot +rolls, brandy peaches, waffles and hot syrup, coffee.</p> + +<h3><span class="smcap">A Maypole Breakfast</span>.</h3> + +<p>This breakfast is given the last week in May and can be copied by the +summer hostess substituting different flowers in season. The guests are +seated at small tables, each table being decorated with a different kind +of flower—the iris, marguerites, sweet peas, roses, mignonette, etc. +Before each plate stands a tiny Maypole about the size of a lead pencil, +wound with baby ribbon of different colors. These are souvenirs for each +guest. For the first course have fresh strawberries served with their +leaves and blossoms. Then<span class='pagenum'><a name="Page_30" id="Page_30">[Pg 30]</a></span> a cream of celery soup served in cups. +Croutons are served with this. The soft shell crabs are served on a bed +of water cress and radishes cut in fancy shapes. With them is served a +thick mayonnaise on half a lemon; and cucumbers with French dressing. +The brown and white bread sandwiches are cut in the shape of palm +leaves. Delicious orange sherbet is served in champagne glasses. Then +comes broiled chicken with new potatoes, French peas and hot rolls. The +fruit salad is served in head lettuce with square wafers accompanying. +The ice cream is molded in the form of red and white apples, with a +cluster of real apple blossoms laid on each plate. With this is served a +white cake with whipped cream and French coffee.</p> + +<h3><span class="smcap">May Breakfast</span>.</h3> + +<p>Carry out the May basket idea for a breakfast. By searching the ten-cent +stores one can find little imitation cut glass baskets with handles. Use +a large cut glass basket or bowl with wire handle over the top for the +center of the table and one of the smaller baskets filled with pansies, +valley lilies or May flowers at each place. Or make a pretty crystal +wreath a short distance from the center by using crystal candlesticks +with white candles and shades of glass beads, alternated by the little +glass baskets filled with dainty flowers or maidenhair fern. Or use +these baskets for green, white or pink bonbons. Another pretty May +basket idea is to suspend little baskets of flowers from the back of +each chair and use an immense basket of<span class='pagenum'><a name="Page_31" id="Page_31">[Pg 31]</a></span> flowers for the center of the +table. Suitable toasts for the name cards, which should be little flower +baskets cut out of water color paper and decorated, would be sentences +describing Mayday in various countries. Or, use sentiments of flowers. +Here are some:</p> + +<p>The red rose: "I love you." The daisy: "There is no hope." Lily of the +valley: "My heart withers in secret." The lilac: "You are my first +love." Violets: "I am faithful." You will enjoy hunting for flower +sentiments.</p> + +<p>For the menu serve: Tomato bisque, wafers; sweetbread croquettes, peas, +new potatoes, creamed asparagus, lemon sherbet; spring salad (radishes, +cucumbers, tomatoes, with French dressing on lettuce leaf), +strawberries, served with hulls on and around a paper cup or mound of +fine sugar; white cake with chocolate icing.</p> + +<h3><span class="smcap">An Autumn Breakfast</span>.</h3> + +<p>If one loves the reigning color, brown, give a brown breakfast in which +all shades from seal to orange are used in pretty combination. A flat +wreath of brown foliage extends inside the plate line. In the center of +the table is a pyramid made of the tiny artificial oranges, buds and +blossoms that are shown in the milliners' windows. From this pyramid +radiate streamers of light brown tulle in wavy lines across the table to +the wreath at the edge. Yellow candles with autumn leaf shades in +yellows and browns are placed inside the space between the center and +the wreath.<span class='pagenum'><a name="Page_32" id="Page_32">[Pg 32]</a></span> The name cards are placed inside little boxes decorated +with pyrographic work and suitable for jewel boxes. The creamed lobster +is served in cups covered with brown tissue paper, the browned chops, +browned fried potatoes, and browned rice croquettes are served on plates +decorated with a design of brown oak leaves and acorns. The ice cream is +chocolate frozen in shape of large English walnuts and the little +squares of white cake bear the design of a leaf in tiny chocolate +candies.</p> + +<h3><span class="smcap">A Musical Romance</span>.</h3> + +<p>Have it for entertainment at breakfast with prizes for the one who +answers best. Each question is answered by the name of a song.</p> + +<h3>Questions.</h3> + +<p><span class='pagenum'><a name="Page_33" id="Page_33">[Pg 33]</a></span></p> +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary=""> +<tr><td align='right'>1.</td><td align='left'>Who was the lover?</td></tr> +<tr><td align='right'>2.</td><td align='left'>Who was his sweetheart?</td></tr> +<tr><td align='right'>3.</td><td align='left'>In what country were they born?</td></tr> +<tr><td align='right'>4.</td><td align='left'>On what river was his home?</td></tr> +<tr><td align='right'>5.</td><td align='left'>What was his favorite state?</td></tr> +<tr><td align='right'>6.</td><td align='left'>Where did he first meet her?</td></tr> +<tr><td align='right'>7.</td><td align='left'>What part of the day was it?</td></tr> +<tr><td align='right'>8.</td><td align='left'>How was her hair arranged?</td></tr> +<tr><td align='right'>9.</td><td align='left'>What flower did he offer her?</td></tr> +<tr><td align='right'>10.</td><td align='left'>When did he propose to her?</td></tr> +<tr><td align='right'>11.</td><td align='left'>What did he say to her?</td></tr> +<tr><td align='right'>12.</td><td align='left'>What was her reply?</td></tr> +<tr><td align='right'>13.</td><td align='left'>When were they married?</td></tr> +<tr><td align='right'>14.</td><td align='left'>Her maid of honor was from Scotland; what was her name?</td></tr> +<tr><td align='right'>15.</td><td align='left'>The best man was a soldier; who was he?</td></tr> +<tr><td align='right'>16.</td><td align='left'>When in the civil war did the groom and best man become acquainted?</td></tr> +<tr><td align='right'>17.</td><td align='left'>A little sister of the bride was flower girl; what was her name?</td></tr> +<tr><td align='right'>18.</td><td align='left'>In what church was the ceremony solemnized?</td></tr> +<tr><td align='right'>19.</td><td align='left'>In the thoroughfares of what foreign city did they spend their honeymoon?</td></tr> +<tr><td align='right'>20.</td><td align='left'>What motto greeted them as they entered their new dwelling?</td></tr> +<tr><td align='right'>21.</td><td align='left'>Who did the bridegroom finally turn out to be?</td></tr> +</table></div> + +<h3>Answers.</h3> + +<p><span class='pagenum'><a name="Page_34" id="Page_34">[Pg 34]</a></span></p> +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary=""> +<tr><td align='right'>1.</td><td align='left'>Ben Bolt.</td></tr> +<tr><td align='right'>2.</td><td align='left'>Sweet Marie.</td></tr> +<tr><td align='right'>3.</td><td align='left'>America.</td></tr> +<tr><td align='right'>4.</td><td align='left'>Suanne River.</td></tr> +<tr><td align='right'>5.</td><td align='left'>Maryland, My Maryland.</td></tr> +<tr><td align='right'>6.</td><td align='left'>Comin' Through the Rye.</td></tr> +<tr><td align='right'>7.</td><td align='left'>In the Gloaming.</td></tr> +<tr><td align='right'>8.</td><td align='left'>Her Golden Hair was Hanging Down her Back.</td></tr> +<tr><td align='right'>9.</td><td align='left'>Sweet Violets.</td></tr> +<tr><td align='right'>10.</td><td align='left'>After the Ball.</td></tr> +<tr><td align='right'>11.</td><td align='left'>Won't You Be My Sweetheart?</td></tr> +<tr><td align='right'>12.</td><td align='left'>If you Ain't Got No Money You Needn't Come Around.</td></tr> +<tr><td align='right'>13.</td><td align='left'>In Springtime, Gentle Anne.</td></tr> +<tr><td align='right'>14.</td><td align='left'>Annie Laurie.</td></tr> +<tr><td align='right'>15.</td><td align='left'>Warrior Bold.</td></tr> +<tr><td align='right'>16.</td><td align='left'>While We Were Marching Through Georgia.</td></tr> +<tr><td align='right'>17.</td><td align='left'>Marguerite.</td></tr> +<tr><td align='right'>18.</td><td align='left'>Church Across The Way.</td></tr> +<tr><td align='right'>19.</td><td align='left'>Streets of Cairo.</td></tr> +<tr><td align='right'>20.</td><td align='left'>Home, Sweet Home.</td></tr> +<tr><td align='right'>21.</td><td align='left'>The Man That Broke The Bank at Monte Carlo.</td></tr> +</table></div> + +<p>The answers to the above should not be arbitrary. There are many songs +that afford quite as good answers as those given above, and the score +should credit anyone that makes a reply which fits the question.</p> + +<h3><span class="smcap">A Red Rose Breakfast</span>.</h3> + +<p> +<span style="margin-left: 26em;">"I find earth not gray, but rosy,</span><br /> +<span style="margin-left: 26em;">Heaven not grim, but fair of hue."</span><br /> +</p> + +<p>Here is a pretty breakfast for the month of June.</p> + +<p>Have for the centerpiece a huge bowl of jacque-minot roses. Use long +sprays of the leaves and arrange the flowers very loosely in the bowl.</p> + +<p>Have for the boutonnieres at each cover a bunch of red rose buds tied +with scarlet ribbon.</p> + +<p>The place cards are also red roses cut to the required shape from rough +drawing paper and appropriately colored.</p> + +<p>Of course the red touch will be introduced as frequently as possible +into the menu. Serve tomato soup, salmon salad and claret water ice. +Cakes must be glazed in red, and the ice cream, served in artistic +little baskets of spun sugar, to take the form of red roses.</p> + +<p>Have side dishes filled with pink coated almonds and candied rose +petals.<span class='pagenum'><a name="Page_35" id="Page_35">[Pg 35]</a></span></p> + +<p>Then, during the dessert course, introduce what is called a Rose Shower.</p> + +<p>This will be on the order of the literary salads that were so popular +some time ago, but it is newer.</p> + +<p>The idea is this: Cut from red tissue paper a couple of dozen little +leaf shaped pieces to be crimped and creased and coaxed into +representing rose petals. On each petal write a familiar quotation +relating to the rose.</p> + +<p>These leaves are to be passed around the table, each guest taking one, +and when done with it, passing it on.</p> + +<p>Prizes will be offered to the guests who are able to name the authors of +the largest number of quotations.</p> + +<p>Here are some of the verses:</p> + +<p> +<span style="margin-left: 24em;">That which we call a rose,</span><br /> +<span style="margin-left: 24em;">By any other name would smell as sweet.</span><br /> +<br /> +<span style="margin-left: 42em;">—<i>Shakespeare</i>.</span><br /> +<br /> +<span style="margin-left: 24em;">But earthlier happy is the rose distilled</span><br /> +<span style="margin-left: 24em;">Than that which, withering on the virgin thorn</span><br /> +<span style="margin-left: 24em;">Grows, lives, and dies in single blessedness.</span><br /> +<br /> +<span style="margin-left: 42em;">—<i>Shakespeare</i>.</span><br /> +<br /> +<span style="margin-left: 24em;">The rose is fairest when 'tis budding new;</span><br /> +<span style="margin-left: 24em;">And hope is brightest when it dawns from fears.</span><br /> +<span style="margin-left: 24em;">The rose is sweetest washed with morning dew,</span><br /> +<span style="margin-left: 24em;">And love is loveliest when embalmed in tears.</span><br /> +<br /> +<span style="margin-left: 42em;">—<i>Scott</i>.</span><br /> +<br /> +<span style="margin-left: 24em;">'Tis the last rose of summer</span><br /> +<span style="margin-left: 24em;">Left blooming alone.</span><br /> +<br /> +<span style="margin-left: 42em;">—<i>Moore</i>.</span><br /> +<br /> +<span style="margin-left: 24em;">You may break, you may shatter the vase if you will,</span><br /> +<span style="margin-left: 24em;">But the scent of the roses will hang round it still.</span><br /> +<br /> +<span class='pagenum'><a name="Page_36" id="Page_36">[Pg 36]</a></span><span style="margin-left: 42em;">—<i>Moore</i>.</span><br /> +<br /> +<span style="margin-left: 24em;">He wears the rose</span><br /> +<span style="margin-left: 24em;">Of youth upon him.</span><br /> +<br /> +<span style="margin-left: 42em;">—<i>Shakespeare</i>.</span><br /> +<br /> +<span style="margin-left: 24em;">As though a rose should shut and be a bud again.</span><br /> +<br /> +<span style="margin-left: 42em;">—<i>Keats</i>.</span><br /> +<br /> +<span style="margin-left: 24em;">She wore a wreath of roses,</span><br /> +<span style="margin-left: 24em;">That night when first we met.</span><br /> +<br /> +<span style="margin-left: 42em;">—<i>T. H. Bayley</i>.</span><br /> +<br /> +<span style="margin-left: 24em;">The rose that all are praising</span><br /> +<span style="margin-left: 24em;">Is not the rose for me.</span><br /> +<br /> +<span style="margin-left: 42em;">—<i>T. H. Bayley</i>.</span><br /> +<br /> +<span style="margin-left: 24em;">Loveliest of lovely things are they</span><br /> +<span style="margin-left: 24em;">On earth that soonest pass away.</span><br /> +<span style="margin-left: 24em;">The rose that lives his little hour</span><br /> +<span style="margin-left: 24em;">Is prized beyond the sculptured flower.</span><br /> +<br /> +<span style="margin-left: 42em;">—<i>Bryant</i>.</span><br /> +<br /> +<span style="margin-left: 24em;">Flowers of all hue and without thorn the rose.</span><br /> +<br /> +<span style="margin-left: 42em;">—<i>Milton</i>.</span><br /> +<br /> +<span style="margin-left: 24em;">A rosebud set with little wilful thorns,</span><br /> +<span style="margin-left: 24em;">And sweet as English air could make her, she.</span><br /> +<br /> +<span style="margin-left: 42em;">—<i>Tennyson</i>.</span><br /> +<br /> +<span style="margin-left: 24em;">Let us crown ourselves with rosebuds before they be withered.</span><br /> +<br /> +<span style="margin-left: 42em;">—<i>Bible</i>.</span><br /> +<br /> +<span style="margin-left: 24em;">Gather ye rosebuds while ye may,</span><br /> +<span style="margin-left: 24em;">Old time is still a flying;</span><br /> +<span style="margin-left: 24em;">And this same flower that smiles today,</span><br /> +<span style="margin-left: 24em;">Tomorrow wille be dying.</span><br /> +<br /> +<span style="margin-left: 42em;">—<i>Herrick</i>.</span><br /> +<br /> +<span style="margin-left: 24em;">Their lips were four red roses on a stalk.</span><br /> +<br /> +<span style="margin-left: 42em;">—<i>Shakespeare</i>.</span><br /> +<br /> +<span style="margin-left: 24em;">And I will make thee beds of roses</span><br /> +<span style="margin-left: 24em;">And a thousand fragrant posies.</span><br /> +<br /> +<span style="margin-left: 42em;">—<i>Marlowe</i>.</span><br /> +<span class='pagenum'><a name="Page_37" id="Page_37">[Pg 37]</a></span></p> + +<p>These, of course, will be only about half enough, but the hostess can +add others to them.</p> + +<p>The prize for the best list of answers should suggest roses in some way.</p> + +<h3><span class="smcap">Chrysanthemum Breakfast</span>.</h3> + +<p>The time ten o'clock. Invitations, to be on a large sized visiting card, +this wise:</p> + +<p class="center">Mrs. ——</p> +<p class="center">At Home,</p> +<p class="center">Wednesday morning, November Seventh,</p> +<p class="center">Nineteen — ——</p> +<p class="center">ten o'clock,</p> +<p class="center">340 —— Street,</p> +<p class="center">Please reply.</p> +<p class="center">Breakfast.</p> + +<p>Enclose card in envelope to match.</p> + +<p>Have three schemes of color for decorations—white chrysanthemums for +parlor, pink for library, and yellow for dining-room.</p> + +<p>Serve at small tables, with rich floral center pieces, and handsomely +draped with Battenburg, or linen center piece and plate tumbler doylies.</p> + +<p>Place cards, two and one-half inches by six in size, should be decorated +with a spray of chrysanthemums on a shaded background in water colors, +leaving sufficient blank for a name and outlining the top card with cut +edges of leaves.</p> + +<h3><span class="smcap">First Course</span>.</h3> + +<p>A small cluster of grapes served on dessert plates.<span class='pagenum'><a name="Page_38" id="Page_38">[Pg 38]</a></span></p> + +<h3><span class="smcap">Second Course</span>.</h3> + +<p>Baked apple—(Remove the core and fill with cooked oat meal; bake and +serve with whipped cream over the whole.)</p> + +<h3><span class="smcap">Third Course</span>.</h3> + +<p>Chicken croquettes, scalloped potatoes, buttered rolls, celery, coffee.</p> + +<h3><span class="smcap">Fourth Course</span>.</h3> + +<p>Fruit and nut salad, served in small cups on a bread and butter plate, +with a wafer.</p> + +<h3><span class="smcap">Fifth Course</span>.</h3> + +<p>Ice cream, in chocolate, pink and white layers; angel food, and pink and +white layer cake.</p> + +<p>Have a dish of salted almonds on each table.</p> + +<h3><span class="smcap">Pond Lily Breakfast</span>.</h3> + +<p>White and green are the colors for a September breakfast. Have the +dining room decorated with luxuriant ferns and dainty, fragrant water +lilies, the fireplace banked with ferns, the lilies scattered carelessly +over the mantel.</p> + +<p>In the center of the table have a miniature rowboat heaped high with the +lilies. For the souvenirs have very small oars which could afterwards be +used for paper knives; besides clusters of lilies.</p> + +<p>Harp music is the most in harmony with our ideas of lilies and the lily +naiads, so the soft strains will form a delightful accompaniment to the +breakfast.<span class='pagenum'><a name="Page_39" id="Page_39">[Pg 39]</a></span></p> + +<p>This is the menu:</p> + +<p class="center"><i>Cream of Lettuce Soup</i></p> + +<p class="center"><i>Steamed White Fish</i></p> + +<p class="center"><i>Hollandaise Sauce</i></p> + +<p class="center"><i>Potato Balls</i></p> + +<p class="center"><i>Maitre de Hotel Sauce</i></p> + +<p class="center"><i>Jellied Chicken</i></p> + +<p class="center"><i>Cauliflower, Creamed</i></p> + +<p class="center"><i>Asparagus</i></p> + +<p class="center"><i>Cheese Salad</i></p> + +<p class="center"><i>Metropolitan Ice Cream</i></p> + +<p class="center"><i>Small Cakes</i></p> + +<p class="center"><i>Niagara Grapes</i></p> + +<p class="center"><i>Coffee</i></p> + +<h3><span class="smcap">Cream of Lettuce Soup</span>.</h3> + +<p>Break the outer green leaves from two heads of lettuce. Place neatly +together and with a sharp knife cut into shreds. Put them into one quart +of white stock and simmer gently for half an hour. Press through a +colander, return to the fire. Rub together one tablespoonful of butter +and two of flour, add two tablespoonfuls of hot stock and rub smooth, +add this to the soup, stirring constantly until it thickens. Add a level +tablespoonful of grated onion, one cupful of cream and a seasoning of +salt and white pepper.</p> + +<p>When ready to serve, beat the yolk of one egg lightly, pour into a +tureen, turn the hot soup over it and add a heaping tablespoonful of +finely chopped parsley.</p> + +<p>The fish is garnished with cress.</p> + +<h3><span class="smcap">Cheese Salad</span>.</h3> + +<p>Mash very fine the cold yolks of three hard-boiled eggs, and rub with +them a coffee cupful of finely<span class='pagenum'><a name="Page_40" id="Page_40">[Pg 40]</a></span> grated cheese, a teaspoonful of mustard, +a saltspoonful of salt and one-half as much white pepper. When all are +well mixed, add two tablespoonfuls each of oil and vinegar, alternately. +Heap this upon fresh lettuce and garnish with the whites of eggs cut +into rings, and a few tips of celery. Serve with hot buttered crackers.</p> + +<p>The ice cream is served on lily leaves. The cakes are white, with green +icing.</p> + +<p>This is the music selected:</p> + +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary=""> +<tr><td align='left'>Solo—"To a Water Lily"</td><td align='left'><i>McDowell</i></td></tr> +<tr><td align='left'>Old Song—"Lily Dale"</td></tr> +<tr><td align='left'>Vocal Solo—"Row Gently Here, My Gondolier"</td><td align='left'><i>Schumann</i></td></tr> +</table></div> + +<h3><span class="smcap">A Tulip Breakfast</span>.</h3> + +<p>A pretty idea is a tulip breakfast. The centerpiece is a large basket +filled with tulips of different colors. A pretty course is strawberries +served in real tulips lying on fancy plates with the stems tied with +narrow ribbon the same shade as the tulip. The ice cream is served in +shape of a tulip, and the salad is in a cup of green tissue paper +imitating four tulip leaves. This is the plan for finding places. The +name cards are decorated with tiny landscapes. On the back of the card +is written the title of a song and the guest finds her own name in the +title. For example a guest named Mamie will find her place by the words +"Mamie, Come Kiss Your Honey Boy," one named Alice will find hers "Oh, +Don't You Remember Sweet Alice, Ben Bolt;" Mollie in "Do You Love Me, +Mollie Darling," etc. The menu is:<span class='pagenum'><a name="Page_41" id="Page_41">[Pg 41]</a></span></p> + +<p class="center"><i>Fruit Cup (Strawberries, Oranges, White Grapes with Whipped Cream)</i></p> + +<p class="center"><i>Bouillon, Wafers, Radishes</i></p> + +<p class="center"><i>Escalloped Fish, Wafers, Pickles</i></p> + +<p class="center"><i>Veal Loaf, Whipped Potatoes, Green Peas</i></p> + +<p class="center"><i>Hot Rolls, Pickles, Sherbet</i></p> + +<p class="center"><i>Fruit Salad, Wafers</i></p> + +<p class="center"><i>Ice Cream in Shape of Tulips, Strawberries Served in Real Tulips</i></p> + +<p class="center"><i>White Cake, Bonbons</i></p> + +<p class="center"><i>Coffee</i></p> + +<h3><span class="smcap">A Grape Breakfast</span>.</h3> + +<p> +<span style="margin-left: 21em;">May the juice of the grape enliven each soul,</span><br /> +<span style="margin-left: 21em;">And good humor preside at the head of each bowl.</span><br /> +</p> + +<p>Nothing could be prettier nor more appropriate for September than a +grape breakfast. If possible, have the design of the lunch cloth in +grapes, and use a pyramid of purple and white grapes for the center of +the table. Lay perfect bunches of grapes tied with lavender ribbon on +the cloth for decoration. Serve grapes in some fashion with each course, +single, in tiny bunches, or the leaves decorating the plates. Mold +gelatine in a grape mold and color with grape juice. Use white grapes +for the salad and grape juice to drink. Serve grape jelly with the meat +course.</p> + +<h3><span class="smcap">Woman's Club Breakfast</span>.</h3> + +<p>Have the table of honor a round table with a large round basket of white +flowers and everything corresponding in white. Use roses, carnations or +any white<span class='pagenum'><a name="Page_42" id="Page_42">[Pg 42]</a></span> flower you choose. Have oblong tables radiating from the +center table with place for four on each side and two at the outer ends. +This leaves no guest seated with her back to the honor table. Have the +oblong tables decorated in pink. Have name cards with carnations thrust +through the corner, at each plate. Make the breakfast a daylight affair, +unless the day is a dark one.</p> + +<p>Serve chopped fresh sweet cherries sweetened and with a little rum or +white wine poured over them; let stand for several hours in the +refrigerator and serve in stem glasses. Chicken croquettes molded in +form of small chickens, or broiled chicken with water cress; creamed +potatoes, sliced cucumbers, hot rolls, spiced peaches served in +champagne glasses; whole tomatoes stuffed with cooked cauliflower and +nuts set on branch of cherry or strawberry leaves; cheese sandwiches +made very thin; ice cream molded in form of strawberries, small cakes +frosted, (place half of a large strawberry on top of each piece of cake +before serving).</p> + +<h3><span class="smcap">Breakfast al Fresco</span>.</h3> + +<p>A breakfast al fresco is just the thing to entertain a party of young +girls. Have the tables on the porch. At each plate have a cluster of +flowers answering a conundrum. Give each girl a card containing the +conundrum and ask her to find her place at the table by the flower +answering the questions. These questions will not be hard for a hostess +to arrange and will of course depend on the flowers she can secure.<span class='pagenum'><a name="Page_43" id="Page_43">[Pg 43]</a></span> +Here are a few sample ones given at a recent breakfast: Who will attend +our next entertainment? Phlox. What happened when Gladys lost her hat in +the lake? A yellow rose (a yell arose). What paper gives the most help +in decoration? Justicia (just tissue). What will the Far North do for +you? Freesia. For what hour were you invited? Four o'clock. What is the +handsomest woman in the world? American Beauty. Use pink and green for +the color scheme and add a little touch of these two colors to +everything served. Tie the skewers of the chops with pink and green +ribbons and have the ice cream one layer of pistachio and one of +strawberry.<span class='pagenum'><a name="Page_44" id="Page_44">[Pg 44]</a></span></p> + +<hr style="width: 65%;" /> +<h2><a name="CHAPTER_V" id="CHAPTER_V"></a>CHAPTER V.</h2> + +<h3><span class="smcap">The Modern "Five O'clock</span>."</h3> + +<p> +<span style="margin-left: 26em;">"A cup she designates as mine</span><br /> +<span style="margin-left: 26em;">With motion of her dainty finger;</span><br /> +<span style="margin-left: 26em;">The kettle boils—oh! drink divine,</span><br /> +<span style="margin-left: 26em;">In memory shall thy fragrance linger!"</span><br /> +</p> + +<p>Although indebted to England for the afternoon tea, it is a very +informal affair across the water. It doubtless originated in suburban +homes, where during the hunting and holiday seasons, large and merry +house-parties are entertained for weeks together. Returning late from +driving or field sports the tired guests require some light refreshment +before making their toilets for the evening dinner. The English hostess +very sensibly meets this claim upon her hospitality by serving tea and +biscuit in library or drawing-room.</p> + +<p>From this small beginning comes the American "Five O'Clock," one of the +prettiest of all social functions, and still smiled upon by Dame Fashion +as a favorite method of entertaining. Decorative in character, it gives +opportunity to display the treasures of porcelain, glass, silver, +embroidered napery and all the lovely table-appointments that everywhere +delight the heart of woman. More exquisite than ever before are the +little tea-tables—a succession of crescent shaped shelves, rising one +above the other, two, three or four in number, as the taste inclines. +Upon these, resting on cobwebs of linen or lace, are placed the<span class='pagenum'><a name="Page_45" id="Page_45">[Pg 45]</a></span> +priceless cups, tiny spoons, graceful caddy and all other articles +necessary to the service. The silver caddy is now a thing of sentiment +as well as use—one recently bestowed as a bridal gift bearing engraved +upon it this little verse:</p> + +<p> +<span style="margin-left: 26em;">"We sit and sip—the time flies fast,</span><br /> +<span style="margin-left: 26em;">My cup needs filling,—project clever!</span><br /> +<span style="margin-left: 26em;">She comes and I grown bold at last</span><br /> +<span style="margin-left: 26em;">Say 'Darling, make my tea forever!'"</span><br /> +</p> + +<p>In the future of married life, how sweet this reminder of the past, when +all the days were golden in the light of love, youth and hope! Another +couplet pretty and suggestive is found in</p> + +<p> +<span style="margin-left: 26em;">"A cup and a welcome for everyone,</span><br /> +<span style="margin-left: 26em;">And a corner for you and me."</span><br /> +</p> + +<p>Amid flowers and softly shaded lights sits the gracious woman who pours +the liquid gold into the fragile cups, dispensing meanwhile, smiles and +the bright charming small talk that is so necessary to the success of +these occasions. A wise hostess selects for this important position the +most brilliant, tactful woman within her circle of friends. The menu, +although by no means regulated on the English house-party plan, should +consist of trifles—sandwiches, wafers, fancy cakes, ices, and possibly +a salad. Foreigners understand the value of the simple feast which makes +frequent entertaining possible and a delight rather than a burden. In +America the menu, decorations, etc., grow more and more elaborate from<span class='pagenum'><a name="Page_46" id="Page_46">[Pg 46]</a></span> +the ambition of each successive hostess to out-do her neighbor, until +the economy and beauty of simplicity is irretrievably lost in the +greater expense, fatigue and crush of a more pretentious function.</p> + +<p>At the afternoon tea guests may come and go in street toilet, with or +without a carriage in accordance with preference and pocketbook. However +elegant the appointments and surroundings of this special function, the +progressive hostess must remember that her culture will be judged by the +quality of the beverage she serves. It is an age of luxury and refined +taste in palate, as in other things, and <i>tea</i> is no longer <span class="smcap">tea</span>, unless +of a high grade and properly brewed. The woman who trusts her domestic +affairs to a housekeeper, or in the event of attending to them herself, +depends wholly for the excellence of an article upon the price she pays, +is a very mistaken one. Without informing herself she may very naturally +conclude that Russian or Caravan tea is cultivated, buds and blossoms in +the land of the Czar, until later on, when her ignorance meets a +downfall in some very embarrassing way.</p> + +<p>The high-class, fancy teas of China are prepared by special manipulation +and for the use of wealthy families in the Celestial Empire and are +therefore never exported to other countries. Russian tea-merchants, +recognizing this, send shrewd buyers across the desert into China just +at the season to secure the choicest pickings for future consumption by +the nobility of their own country. Of late years the "Five<span class='pagenum'><a name="Page_47" id="Page_47">[Pg 47]</a></span> O'Clocks" +and consequent craze for fine teas in America has tempted them to obtain +a small quantity above the requirements of their titled patrons in +Russia and this they export to the United States. If genuine, the name +Russia or Caravan tea signifies the choicest and most expensive grade +procurable the world over. It will be remembered that among the many +gifts bestowed when in this country by its recent guest, Li Hung Chang, +were beautifully ornamented boxes and packages of this delicately +flavored and fragrant tea. The high class grades from India and Ceylon, +although not as costly as the Russian, may be used by the hostess of the +modern "Five O'Clock" without risk to her reputation as a woman of +culture. She will consent, however,</p> + +<p> +<span style="margin-left: 28em;">"That tea boiled,</span><br /> +<span style="margin-left: 28em;">Is tea spoiled,"</span><br /> +</p> + +<p>and avail herself of the pretty and convenient silver-ball, or the +closely covered pot or cups in which these rare teas should never brew +over three minutes. For the famous tea service of China and Japan, tiny +covered cups are always presented.</p> + +<p>The American hostess will regret when too late, the many advantages of +the afternoon tea, alas! foolishly sacrificed upon the altar of her +vanity to excel in the extravagance of hospitality. Even now experience +teaches that "a tea" means anything from its original intention of +informal, pleasant social intercourse with light refreshments, to the +function which includes hundreds of guests, who are entertained at<span class='pagenum'><a name="Page_48" id="Page_48">[Pg 48]</a></span> a +banquet presenting the most expensive achievements of florist and +caterer. In repudiation of this is the strict code of etiquette +requiring that "an invitation be worded to indicate truthfully the exact +character of the hospitality it extends. Courtesy to guests compels +this, that they may be able to conform in toilet to the occasion and +thus avoid the mortification of being under or over-dressed, the +<i>latter</i> to be counted as much the greater misfortune." This from a very +ancient book, it is true, but its lesson in good manners is none the +less pertinent now than when written in the dead past.</p> + +<p>It remains with the hostess, whether one shall enjoy the pleasures and +privileges of the pretty Five O'Clock. Whether in the line of elegance +or simplicity, the tea Russian or Ceylon, it can be dainty, well served, +and lovely with flowers of sweet graciousness and cordial welcome. These +united may be depended upon to make it the social success coveted by +every woman who poses as a hostess, whether in cottage or palace!</p> + +<p>Nowhere are the artistic instincts of a modern hostess more charmingly +brought to bear than in the appointments of her tea-table. To show +individuality in this cosy afternoon ceremony, is an aim not difficult +to reach.</p> + +<p>The Russian table should have a cloth with insertion bands of the strong +Muscovite peasant lace that is brightened by red and blue threads in the +pattern; a tea caddy of niello work; and a brass samovar, of course.</p> + +<p>Facilities for fitting out a Japanese tea-table can be found almost +everywhere. The "correct" outfit consists<span class='pagenum'><a name="Page_49" id="Page_49">[Pg 49]</a></span> of a low lacquered table, +lotus-blossom cups—with covers and without handles—and a plump little +teapot heated over an <i>hibachi</i> of glowing charcoal. It is not a +Japanese custom to have the tea-table covered, but the famous +embroiderers of Yokohama, having learned to cater to foreign tastes, now +send out tea-cloths of the sheerest linen lawn, with the national bamboo +richly worked in white linen floss above the broad hem-stitched hem. +These are exquisitely dainty in appearance, but can be easily and +successfully laundered—a very important consideration.</p> + +<p>But the quaintest of all is the Dutch table, where the sugar basin is +supported over the heads of chased silver female figures; the cream jug +is in the form of a silver cow, and the beguiling Jamaica shows richly +dark through a Black Forest spirit bottle.</p> + +<p>Cakes and wafers have lost favor at tea-tables. They have been replaced +by little savories, which harmonize with the popular antique silver and +china, by passing under their old-fashioned name of "whets;" for the +afternoon tea, originally intended to be a light refreshment, had become +a detriment to the dinner. Savories, on the contrary, are a whet to the +appetite and clear the palate for the due appreciation of the dinner. +Two or three different kinds are usually served. Anybody possessed of a +little cooking knowledge can arrange a variety of them at a minimum of +trouble and expense, and in their variety lies half their charm.</p> + +<p>There are many kinds of fish, both preserved in oil and smoked, that may +be used. These should be<span class='pagenum'><a name="Page_50" id="Page_50">[Pg 50]</a></span> sprinkled with chopped <i>fines herbes</i>, placed +upon thin slices of fresh bread—from which the crust has been carefully +cut—rolled and served "<i>en pyramide</i>."</p> + +<p>Toasted crumpets, heavily buttered, spread with <i>caviar</i> upon which a +little lemon juice has been squeezed and served hot, are considered a +great delicacy at English tea-tables. Another way of serving <i>caviar</i> is +to spread it on thin bread and butter, which is then rolled up like tiny +cigars. Russians declare, however, that the less done to <i>caviar</i> the +better it will be, and to send it to the tea-table in its original jar, +with an accompaniment of fresh dry toast and quartered lemon, is the +fashion preferred by connoisseurs.</p> + +<p>It takes a grand dame, so to speak, to give a tea. The vulgarian almost +always overdoes it. She gets things to eat, while the woman who knows +gets people, and doesn't care what they have to eat. There is nothing +about a whole shop of provisions, while people who dress well, look +well, talk well and behave well, make up that charming circle called +Society.</p> + +<p>The tea table may be green and white. Palms, ferns, mignonette, mosses +and clusters of leaves lend themselves to the nicest effects against the +whites of the table-cloth and china. If color is preferred, there are +tulips and daffodils of gorgeous beauty, and good for a week's wear.</p> + +<p>Nothing but white damask is used by gentlewomen. The woman who gives a +tea never pours it. There are other things she can do to please her +callers. Tea is usually served with candlelight, and to be a success<span class='pagenum'><a name="Page_51" id="Page_51">[Pg 51]</a></span> +need cost next to nothing, for nothing need be served that is +substantial enough to dislocate the appetite for dinner. Some women +serve an old fashioned beat biscuit, about the size of an English +walnut, with the cup of tea. These biscuits are awfully good, but only +the old mammies who have survived the War know how to make them, and +there is where the old families have the advantage of the new people. +Others serve brown sandwiches made of Boston brown bread and butter.</p> + +<p>More slices of lemon than cream jugs are used. Cream is something of a +nuisance, and if people don't take lemon they can take tea as Li Hung +Chang does. For a guest to have a preference and emphasize it, is +downright rude. To be asked to a lady's house is glory enough for any +one. The grumbler can go to a restaurant and take a cup and drink it up +for a dime.</p> + +<h3><span class="smcap">An Afternoon Tea</span>.</h3> + +<p>Send out the invitation for an afternoon tea a week or ten days or even +two weeks beforehand. Use visiting cards and below the name or in the +lower left corner, the hours: 2 to 6, or any hours one chooses. On the +top of the card or below the name write the name of the guest for whom +the tea is given, if it is an affair in honor of some guest.</p> + +<p>Decorate the rooms simply or elaborately as one chooses. For a small tea +simply fill the vases with flowers, and make a special feature of the +tea table in the dining room. Have a center basket of flowers and ferns +tied with satin ribbons on the handle, or have cut glass vases at the +corners. Use lighted<span class='pagenum'><a name="Page_52" id="Page_52">[Pg 52]</a></span> candles, white, or the color of your flowers, if +carrying out a certain color scheme in the dining-room. Pink, red or +yellow are liked for this room as they are warm, bright colors. If the +tea is given in spring or summer, green and white are liked. Have +candles and shades match the color scheme and place silk or satin of the +color used under the mats and doilies. On the table have cut glass or +fine china dishes filled with candies, chocolates, salted nuts and +candied fruits. Tea may be served from one end of the table and an ice +from the other. Have a friend pour tea. Place before her the small cups, +saucers, spoons. She fills the cups and hands them to the guests or to +those assisting in the dining-room. The cream, sugar or slices of lemon +are passed by assistants. Piles of plates are on the table by the one +serving ice. The ice is served into a cut glass cup and placed on the +plate with a spoon. Cakes are passed; so are the bonbons. Serve tea and +chocolate or coffee. If one wish a more elaborate collation, pass +assorted sandwiches, which are on plates on the table, or have a plate +containing chicken salad on a lettuce leaf, olives and wafers. Waiters +are best when the refreshments include two or three courses. The ices +may be brought in or served from the table and the coffee and tea served +from the table.</p> + +<p>Ask from five to ten friends to assist in the parlors, to see that +guests go to the dining-room and that strangers are introduced. Stand at +the entrance or before a bank of palms in a window or corner and<span class='pagenum'><a name="Page_53" id="Page_53">[Pg 53]</a></span> greet +the guests. The guest or guests of honor stand with the hostess and she +introduces them. A great many ladies do not wear gloves when receiving, +but it is proper to wear them. It would seem that the hands would keep +in better condition to shake hands with guests, if gloves were worn.</p> + +<p>Bank the mantels with ferns and flowers and cover the lights with pretty +shades of tissue paper. Use pink or green and white in the parlors and +red, yellow or pink in the dining-room. Serve a fruit punch from a table +covered with a white cloth and trimmed with smilax, ferns and flowers. +Use a large punch bowl and glass cups. Have a square block of ice in the +bowl. If a cut-glass punch bowl is used, care should be used lest the +ice crack it. Temper the bowl by putting in cold water and adding a few +bits of ice at a time until it is chilled. Do not put ice into a warm +bowl or one that has not been thus tempered.</p> + +<p>If there is music have a string orchestra concealed behind palms in a +corner of the hall or dining-room.</p> + +<h3><span class="smcap">Telling Fortunes by Teagrounds</span>.</h3> + +<p>First, the one whose fortune is to be told should drink a little of the +tea while it is hot, and then turn out the rest, being careful not to +turn out the grounds in doing so, and also not to look at them, as it is +bad luck.</p> + +<p>Then she must turn the cup over, so that no water remains, for drops of +water in the teagrounds signify tears.<span class='pagenum'><a name="Page_54" id="Page_54">[Pg 54]</a></span></p> + +<p>Next, she must turn the cup around slowly toward her three times, +wishing the wish of her heart as she turns it.</p> + +<p>After this she must rest it a minute against the edge of a saucer—to +court luck.</p> + +<p>Then the fortune-teller takes it and reads the fortune.</p> + +<p>Three small dots in a row stand for the wish. If near the top it will +soon be realized. If at the bottom some time will elapse.</p> + +<p>If the grounds are bunched together it signifies that all will be well +with the fortune-seeker, but if they are scattered it means much the +reverse.</p> + +<p>A small speck near the top is a letter. A large speck, a photograph, or +present of some kind, either one depending on the shape of the speck.</p> + +<p>The sticks are people—light or dark, short or tall, according to their +color and length. A small one means a child. A thick one, a woman.</p> + +<p>If they lie crosswise they are enemies. If straight up, intimate +friends, or pleasant acquaintances to be made.</p> + +<p>If a large speck is near them, it means they are coming for a visit, +bringing a valise or trunk.</p> + +<p>If there is a bottle shape near a stick it means a physician. If a book +shape, a minister or lawyer. If many fine specks, a married man.</p> + +<p>The sticks with a bunch of grounds on their backs are bearers of bad +news, or they will "say things" about you.</p> + +<p>A long line of grounds with no openings between<span class='pagenum'><a name="Page_55" id="Page_55">[Pg 55]</a></span> foretells a journey by +water. If openings, by rail.</p> + +<p>A large ring, closed, means an offer of marriage to an unmarried woman. +To a married one, it means a fortunate undertaking. To a man, success in +business.</p> + +<p>A small ring is an invitation.</p> + +<p>Dust-like grounds bunched together at the bottom or side are a sum of +money.</p> + +<p>A triangle signifies good luck, so does an anchor or a horseshoe.</p> + +<p>A half moon or star to married people means a paying investment. To +unmarried, a new lover or sweetheart.</p> + +<p>A pyramid is extremely lucky.</p> + +<p>A square or oblong, new lands.</p> + +<p>Flowers, a present.</p> + +<p>Leaves, sickness and death.</p> + +<p>Fruit of any kind, health.</p> + +<p>A hand, warning, if the fingers are spread. If closed, an offer of +friendship or marriage.</p> + +<p>A cross signifies trouble. Any musical instrument, a wedding. Bird, suit +at law. Cat, deception. Dog, faithful friend. Horse, important news. +Snake, an enemy. Turtle, long life. Rabbit, luck. House, offer of +marriage, or a removal. Flag, some surprise or a journey to another +country.</p> + +<p>A heart is the most propitious sign of all, as it means happiness, +fidelity, long life, health and wealth.<span class='pagenum'><a name="Page_56" id="Page_56">[Pg 56]</a></span></p> + +<hr style="width: 65%;" /> +<h2><a name="CHAPTER_VI" id="CHAPTER_VI"></a>CHAPTER VI.</h2> + +<h3><span class="smcap">Scotch Tea</span>. 1.</h3> + +<p>To give an odd function that is not a complete fizzle is a fine art. +Easy enough it is for the hostess to plan an out-of-the-ordinary affair, +but to have the party turn out a success is, as the Kiplingites are +eternally quoted as saying, "quite another story."</p> + +<p>For music have the Highlander's bag-pipe, the door opened by a man in +the striking garb of Scotland. For decoration use white heather and +primroses.</p> + +<p>In the dining-room have the words "We'll take a cup o' kindness yet" in +large letters and conspicuously framed in pine. Presiding at the table +have young girls in Scottish costume who dispense the "cup o' kindness" +from a silver teapot nestling-in a "cosey"; (a padded cloth cover) to +keep hot the favorite feminine beverage.</p> + +<p>The delectable dishes dear to the Highlander's heart are passed for the +approval of feminine palates. These viands include scones, a sort of +muffin made with flour, soda, sugar and water. These are split and +filled with orange marmalade straight from Dundee and, as everybody +knows, the best in the whole culinary world. Scones are baked on +griddles, and are especially popular in the country houses of Scotland.</p> + +<p>Then there is a rich pastry called shortbread, made of butter, sugar and +flour—no water—and beaten up; rolled out about an inch thick and baked +in sheets.<span class='pagenum'><a name="Page_57" id="Page_57">[Pg 57]</a></span> Shortbread is a great delicacy in Scotland. There are oat +cakes also, a biscuit made of oatmeal, shortening and water. Two kinds +of cake—black fruit cake and sultana cake, which is a pound cake +containing sultana raisins—complete the course of Highland dainties.</p> + +<p>On the walls drape the striking plaids of Scotland, worked with the +names of the different clans.</p> + +<p>In the reception-room have the words, "a wee drappie," framed in pine. +The inscription should be over a table on which is served mulled wine +from a silver pitcher kept in hot water. Even a white-ribboner would +call mulled claret delicious or get a black mark from the recording +angel for prevarication.</p> + +<p> +<span style="margin-left: 26em;">"Better lo'ed ye canna be,</span><br /> +<span style="margin-left: 26em;">Will ye no come back again."</span><br /> +</p> + +<p>makes a last pleasing inscription over the entrance for the departing +guest.</p> + +<h3><span class="smcap">Scotch Tea</span>. 2. <span class="smcap">Followed by Supper</span>.</h3> + +<p>A Scotch day, modeled after a genuine party in "Bonnie Scotland," is a +pleasing idea for the entertainment of a Lenten house party. From twelve +to twenty-four guests are entertained, the ladies being asked to come at +three o'clock and the gentlemen at half past six. As every woman, no +matter what her condition in life, works industriously knitting or +crocheting lace or embroidering, each guest brings her bit of handwork +and the afternoon is spent in chatting while fair fingers ply the +needles. At five o'clock the guests are invited to the dining-room where +they are seated at a large table.<span class='pagenum'><a name="Page_58" id="Page_58">[Pg 58]</a></span></p> + +<p>At a typical Scotch tea the centerpiece is an oblong piece of satin in +any preferred color edged with a ruffle of white lace. In the center of +this is a tall vase holding a miscellaneous bouquet, and at the corners +of the centerpiece are small vases of similar design holding similar +bouquets. All edibles are on the table at once, there is no removing of +courses. The teacups, silver teapot with satin cosey, silver or china +hot water pitcher and sugar and cream are placed in front of the +hostess. The hostess asks the taste of the guest as to sugar and cream +and fixes the tea herself. The maid passes the tea and then retires, and +the service becomes informal, the guests assisting. At each place is a +small tea plate, knife and spoon, but no napkins and none of the +numberless dishes generally seen on American tables. No water glasses +are placed on the table. Instead there is a pitcher, carafe or siphon on +the side-board or serving table, which is passed to the guest should he +ask for water. The table is nicely balanced by dishes in pairs, there +are two plates of butter, one fresh and one salted at either end of the +table, two plates of bread, two plates of fancy cakes, two dishes of of +bread, two plates of fancy cakes, two dishes of jelly, etc. The menu for +the tea is white and graham bread and fresh and salted butter, tea, +scones, strawberry jam, orange marmalade, fancy cakes, including +macaroons, jelly cake made in two layers and called jelly sandwiches and +sometimes tiny cold pancakes. The last course is fresh strawberries +served on the stem with powdered sugar.<span class='pagenum'><a name="Page_59" id="Page_59">[Pg 59]</a></span></p> + +<p>The men arrive at half past six o'clock and are served tea in the +library, smoking room or den. Preceding the supper which is served at +half past nine o'clock, the guests talk, play cards or have music. The +supper table is arranged much as the tea-table save between the small +vases are small candleholders with lighted candles. The host and hostess +are at either end of the table and each serves a meat, the plates being +passed by a maid and by the guests. There is a vegetable dish at each +end of the table. The meats and vegetables are served on one plate, the +only extra plate being the small bread and butter plate with the bread +and butter knife laid across it.</p> + +<p>The maid removes the first course dishes and places a large bowl of +strawberries and dessert saucers before the hostess who serves +strawberries, the maid and the guests passing the saucers. The guests +hand the nuts, cheese, fresh fruits and other edibles about, doing away +with the services of the maid.</p> + +<p>The supper menu includes a hot beef-steak and onion or other meat pie, +cut by the hostess, hot fish, Finnan Haddie being a great favorite, cold +tongue, mashed potatoes, cauliflower, celery, cheese, bottled pop, +lemonade, white bread, graham bread, scones, fresh and salted butter, +jellies and jams, marmalade. The second course is fresh strawberries, +oranges, bananas, English walnuts.</p> + +<p>After supper cards, music and chatting fill in the hours until midnight +and sometimes longer for the bonnie Scots are typical night owls.<span class='pagenum'><a name="Page_60" id="Page_60">[Pg 60]</a></span></p> + +<h3><span class="smcap">A Gypsy Tea Out of Doors</span>.</h3> + +<p>A Gypsy tea is the occasion of entertainment of young men by young +women, wherein the young men have nothing to do but come and be treated +just as hospitably and courteously as is possible. The girls must do all +the hard work, all the planning, all the inviting and bear all the +responsibilities of every kind. Twelve or more girls meet and appoint +committees to attend to the necessary arrangements—one committee to +select a picnic ground, another to invite the young gentlemen whom they +desire to attend, another to arrange for the music, and another to get +the refreshments. All the other committees work under the directions of +the committee on arrangements. A Gypsy tea always begins at twilight. +The girls who are to select the picnic ground must exercise much +judgment in deciding on a convenient and picturesque location, and as +dancing is always an attractive feature of such an outing, they should +see that there is a suitable pavilion nearby. Then there must be a spot +well adapted for a campfire, for a Gypsy tea would never be a success +without a campfire burning in the twilight. Other essentials are a +kettle and tripod. Three rough poles are made to form a tripod and the +kettle is suspended from the vertex of the angles or the crossing point +of the poles. Music, in which string instruments figure most +conspicuously, should be selected, as this lends itself best to the +weird effect which should be sought. Three or four pieces will generally +be sufficient and they may consist of a violin, guitar, banjo<span class='pagenum'><a name="Page_61" id="Page_61">[Pg 61]</a></span> and snare +drum or the drum may be omitted if not convenient. The committee +appointed to gather the refreshments must have the assistance of all the +other women of the club, for its work is very arduous and necessitates +great care and precaution and good judgment. Each girl must subscribe +something to eat, and care should be taken that all the girls do not +contribute cakes, pies and pickles. Get plenty of cold meats, sandwiches +and you might have some nuts of some kind or sweet potatoes or raw eggs +or something to roast in the campfire. In a Gypsy tea the young women +must all go to the grounds by themselves, unattended by the men and the +men are to arrive in a body later; they have previously been informed of +the exact location and hour when they will be expected. The young women +should all wear Gypsy costumes and one must be a fortune teller or good +at pretending that she can tell fortunes. If suitable arrangements can +be made for their reaching the grounds without appearing too conspicuous +they may wear the Gypsy costumes as outer garments en route. Otherwise +each girl can slip on something easily divested, over the Gypsy dress +and remove it at the picnic grounds before the young men arrive, donning +it again before time to start home.</p> + +<p>Arrangements should be made for a vehicle to make the round of all the +girl's homes on the day of the Gypsy tea to gather up the refreshments +and take them to the picnic ground previously selected.</p> + +<p>On the day of the outing all the girls gather at an appointed place and +go together to the grounds by such<span class='pagenum'><a name="Page_62" id="Page_62">[Pg 62]</a></span> means of transportation as they deem +best suited to the conditions. The vehicle containing the refreshments +and other needful appendages may follow.</p> + +<p>On reaching the grounds the girls all get busy making the preparations +and getting everything in excellent condition for the arrival of the +boys. The tripods are arranged, the kettle is hung, the campfire is +built, and the grounds are made to look artistic.</p> + +<p>When the men arrive just at the hour of sundown, everything is in +readiness. The fire is burning brightly, the fortune teller is at her +post, the kettle is steaming and the refreshments are spread on table +cloths laid on the grass. Then the tea is made and each man enjoys a +dainty but toothsome repast.</p> + +<p>After tea the baskets and equipments are replaced in the wagon and the +grounds cleared. The remainder of the evening may be spent in dancing, +fortune telling and the like.<span class='pagenum'><a name="Page_63" id="Page_63">[Pg 63]</a></span></p> + +<hr style="width: 65%;" /> +<h2><a name="CHAPTER_VII" id="CHAPTER_VII"></a>CHAPTER VII.</h2> + +<h3><span class="smcap">A Japanese Tea</span>. 1.</h3> + +<p>In Japan the hostess serves the tea from the table. There is a charcoal +burner over which the water is kept lukewarm, not hot. The tea is +powdered very fine. It is in the teapot or cups as the hostess chooses. +The water is poured over it and off quickly for the tea in the cup is +very weak and only straw-colored, not dark as we make it. It is drunk +without cream or sugar. With it are served tiny wafer-like sweet cakes +and dishes of bonbons are on the table, no nuts, just bonbons. Nothing +is on the table save the tea equipment, tiny cups and saucers and dishes +of sweets. As the water is only lukewarm one can easily have the five +o'clock teakettle on the table (though that is not Japanese). As fast as +the water boils pour into a pitcher and keep the kettle replenished, +pouring into the cups from the pitcher. Or have the maids bring the +water from the kitchen. In Japan the geisha girls are employed in the +public teahouses to entertain men visitors so "maids" will be a better +term by which to call the young girls who help you. If one wishes to +make their room Japanese, fill the vases with imitation peach or cherry +blossoms, hang Japanese lanterns in doorways and Japanese banners, which +can be made from paper napkins and bright red paper for a background. +The incense sticks are very inexpensive and any large department store +which deals in Japanese goods including the five and ten cent stores, +keep them.<span class='pagenum'><a name="Page_64" id="Page_64">[Pg 64]</a></span></p> + +<p>Serve date sandwiches cut in shape of dominoes and dotted with currants, +or nut or any sandwiches desired cut in this shape and so decorated, +chocolate with whipped cream, strawberries arranged around a mound of +powdered sugar, a spray of strawberry leaves and blossoms laid on the +plate, or any fresh berries. Serve small cakes domino shape covered with +white icing, dotted with tiny chocolate candies representing the domino +spots. Or if one wishes to serve ice cream with the berries have it +moulded in a two quart can, then turned out on a round platter, making a +column of ice cream. Surround with fresh berries at the base with a few +large perfect berries on top.</p> + +<h3><span class="smcap">A Japanese Tea</span>. 2.</h3> + +<p>Instead of using the orthodox square at home cards, write the +invitations on long, thin, narrow slips of paper, the lettering running +from the bottom to the top and from right to left; a few queer birds, +the suggestion of a lantern and a falling chrysanthemum splashed in +carelessly in sepia, are very effective touches. The cherry-blossoms are +used in decorating, which are simply little, round, white paper petals +with the edges dipped in red dye, fastened to boughs and put up +everywhere, as are also the fluffy chrysanthemums, dainty butterflies, +and a profusion of cheap little fans.</p> + +<p>A huge Japanese umbrella hangs over the tea-table, at which four girls +dressed in kimonas preside, while two others are in the drawing room.</p> + +<p>The kimonas, which are very easily made, are all different in color, +although a two-color scheme would,<span class='pagenum'><a name="Page_65" id="Page_65">[Pg 65]</a></span> perhaps, be prettier—say white and +yellow, or white and mauve, with chrysanthemums to correspond.</p> + +<p>The refreshments are, perhaps, the most novel part of the whole idea. +Instead of the conventional salads, ices, cakes, etc., the guests are +served with delicious tea, in the daintiest of Japanese cups, and hot +buttered baps. During the afternoon have selections from "The Geisha," +"The Mandarin," "The Little Tycoon," and "The Mikado."</p> + +<h3><span class="smcap">A Japanese Tea</span>. 3.</h3> + +<p>At a Japanese Tea, several small tables are used, set at intervals in +the room; these are generally presided over by the hostess and the +ladies who receive with her, each being furnished with a tea service. +They are laid in white damask or linen embroidered in a Japanese design, +the center is occupied by a circular mound of red blossoms which +symbolize the emblem of the Flowery Kingdom's flag, combining the +national colors also red and white.</p> + +<p>In the middle of the mound, slightly elevated, there is placed a +"Jinriki-sha," which is the riding vehicle of Japan, a two-wheeled +affair resembling our modern dog-cart; it is drawn by a man in costume +and seated in it is a woman, also in costume, holding above her and +large enough to extend over the table, one of those grotesque paper +umbrellas, which are as much a part of that country as its rice and tea. +The edges of these are festooned with red and white flowers and hung +with the smaller sized, globe shaped lanterns that are used profusely +about the room also, for decorating and lights.<span class='pagenum'><a name="Page_66" id="Page_66">[Pg 66]</a></span></p> + +<p>Candelabra likewise is used, and it should be of that quaint looking +black material that is decidedly Oriental in appearance and is the +latest thing in such bric-a-brac. White tapers with red shades show off +to advantage above this dark fancifully wrought metal, shedding a softly +subdued radiance, at once pretty and restful to the eye.</p> + +<p>The chrysanthemum, while not the national flower, is the imperial +favorite and best beloved bloom of the people, therefore it is the +proper one for decoration, united with potted plants, palms, vines, etc. +All hues and kinds may be combined in the general adornment of room or +rooms (the red and white being confined to the tables alone), for +twining, banking or bouquets, just as fancy dictates, and the +furnishings admit. The chrysanthemum, gorgeous in itself and lavishly +employed, makes a superb decoration, and if, for a background, the +walls, doors, windows, etc., are draped in Japanese tapestry goods, with +friezes of the flowers, the result will prove singularly striking and +beautiful.</p> + +<p>Of course, Japanese china is used, and as to the things to eat there can +be offered thin sardine sandwiches, delicate wafers, fruits, +confections. This is merely a suggestion; individuals use their own +ideas, and at different places customs change. Ices served should be in +oblong squares with round red centers to represent the flag of Japan. +Souvenirs for guests, if any are given, ought to be small cups and +saucers of the genuine ware or fac-simile in candy, tied with red and +white ribbons.<span class='pagenum'><a name="Page_67" id="Page_67">[Pg 67]</a></span></p> + +<hr style="width: 65%;" /> +<h2><a name="CHAPTER_VIII" id="CHAPTER_VIII"></a>CHAPTER VIII.</h2> + +<h3><span class="smcap">Two Valentine Teas</span>.</h3> + +<p> +<span style="margin-left: 21em;">Here's to a cup of tea. It holds intoxication great for me.</span><br /> +<span style="margin-left: 22em;">I find it makes me want to dare</span><br /> +<span style="margin-left: 21em;">Do bold things right then and there;</span><br /> +<span style="margin-left: 22em;">To steal a kiss from Phyllis fair, as she pours tea.</span><br /> +</p> + +<p>Pink is the color scheme; the invitations are written on rose-tinted +cardboard, cut heart-shape and adorned with floral love-knots. The +hostess can wear a pink gown and the rosy-hue effect is also carried out +in the dining-room decorations. On a blank space of the wall have two +hearts formed of pink carnations and smilax, and pierced by a gilded +arrow. Beneath, on a pink cardboard, lettered in gold, have this verse:</p> + +<p> +<span style="margin-left: 24em;">"Love always looks for love again;</span><br /> +<span style="margin-left: 24em;">If ever single it is twain,</span><br /> +<span style="margin-left: 24em;">And till it finds its counterpart</span><br /> +<span style="margin-left: 24em;">It bears about an aching heart."</span><br /> +</p> + +<p>The long table, covered with snowy cloth, has the valentine idea in +heart design used as much as possible in the decorations. The candles +are pink and the paper shades in the shape of roses; pink bonbons +bearing appropriate mottoes and tiny cakes covered with pink frosting, +are in heart-shaped dishes; around the dishes are garlands of green, +caught in a bow-knot with a narrow pink satin ribbon. In the center of +the table is a large heart-shaped cake, fringed with smilax and pink +roses, and on the top, pink figures numbered from one<span class='pagenum'><a name="Page_68" id="Page_68">[Pg 68]</a></span> to sixteen. +Before the cake is cut, a silver tray holding corresponding numbers is +passed, with the explanation that one of the pieces contains a tiny gold +heart, and that the finder will surely succumb to Cupid's darts before +another year. In another piece is a dime which will bring the lucky +possessor success, wealth and happiness.</p> + +<p>The place-cards consist of heart shaped booklets with the name of the +guest in gold, and an artistic sketch of Cupid equipped with bow and +arrow. On the leaves are the following conundrums:</p> + +<div class="blockquot"><p>What kind of a ship has two mates and no captain? (Courtship.)</p> + +<p>What is the difference between a mouse and a young woman? (One +wishes to harm the cheese, the other to charm the he's.)</p></div> + +<p>The souvenirs are square cards, on which are quaint pen sketches, and +rhymes, each peculiarly adapted to the one that receives it, and, of +course, more or less personal.</p> + +<p>The ices are heart-shaped and the two maids who act as waitresses +represent the Queen of Hearts, attired in dresses bedecked with hearts, +and small crowns of hearts upon their heads.</p> + +<p>Have a heart hung from the chandelier, the guests in turn being placed +about eight feet from it, then request them to hold the left hand over +one eye, raise the right arm even with the heart, and keeping it in that +position, walk rapidly straight ahead and hit it with a finger, striking +horizontally. It is declared easy to do until tried.<span class='pagenum'><a name="Page_69" id="Page_69">[Pg 69]</a></span></p> + +<h3><span class="smcap">A Valentine Tea</span>. 2.</h3> + +<p>Here are some contests for a valentine tea. Call on each one for an +impromptu valentine. Award a book of rhymes for the best. Turn down the +lights and require each man to propose to his partner. Prepare red +cardboard hearts and write fortunes on them with baking powder and +water. Ask each guest to select a heart and hold it to the fire when the +writing will appear. Provide a fish pond with comic valentines. Provide +a long table, sheets of fancy paper, flowers, pictures, paste, scissors +and watercolors and ask each to make an original valentine. The game of +hearts, the auction of hearts and the auction of valentines are old but +excellent ways of amusing a company. For the auction of hearts the girls +are in a separate room and a clever auctioneer calls off their charms +and merits and knocks them down to the highest bidder, who does not know +who he has bought until all are sold. A fancy dress party, each girl +representing a valentine, is a delightful entertainment for the evening. +A small boy may be used for Cupid and blindfolded. He takes a man from +one side of the room and presents him to a girl on the other side of the +room.<span class='pagenum'><a name="Page_70" id="Page_70">[Pg 70]</a></span></p> + +<hr style="width: 65%;" /> +<h2><a name="CHAPTER_IX" id="CHAPTER_IX"></a>CHAPTER IX.</h2> + +<h3><span class="smcap">A Grandmother's Tea Party</span>.</h3> + +<p>One of the newest suggestions for an original hospitality is "A +Grandmother's Tea Party." If you have an "at home" day, as every busy +woman should, and you want to serve tea to your guests, offer it to them +as it was offered fifty years or more ago.</p> + +<p>First of all, collect all of your antique table service. Every family +has some dear old treasures of the kind—tea cups, old linen, flower +vases, silver epergns, etc.</p> + +<p>You probably have somewhere laid away a wonderful old damask cloth which +dates back at least half a century. Cover the table with this and +scatter over it a handful of carnations, allowing them to fall at +haphazard.</p> + +<p>The centerpiece will be in the form of a huge cake placed on a high +glass dish. This confection might be resplendent in a design of blossoms +and turtle-doves carried out in variously tinted icings as the old-time +cakes so often were.</p> + +<p>On either side of the cake dish are placed tall epergns—veritable +antique pieces built high with pyramids of fruit. Bonbons—they should +be called sugar plums in this connection—must be old-fashioned sweets +quaintly wrapped in fringed papers.</p> + +<p>Often the tall glass lamps will also be procurable in a pattern of fifty +years ago.</p> + +<p>This will produce a thoroughly charming little table<span class='pagenum'><a name="Page_71" id="Page_71">[Pg 71]</a></span> with a quaintness +and a touch of femininity that everyone will enjoy.</p> + +<p>The woman who is looking for a new way to serve tea on her day at home +couldn't do better than to attempt this. It is easy to do; it costs +little, it is pretty; it is feminine.</p> + +<h3><span class="smcap">An April Fool Tea</span>.</h3> + +<p>Send invitations asking your guests to dress as foolish as possible. The +hostesses costume can be combinations of several, as a decollete +corsage, short walking skirt, one high-heeled slipper and one bedroom +slipper, one side of her hair braided and hanging down and the other +piled up high and decorated with feathers from the duster. Or she can +dress as "Folly" with pointed black velvet bodice, white blouse, red and +yellow striped skirts, pointed cap and wear a small black masque +covering the upper part of the face, and carry a stick wound with red +and yellow ribbon with tiny bells fastened by ribbons. If you care to +take the trouble and the expense (though it need not be very great), you +can construct a maze or labyrinth by which the guests approach your +door. Make this of frames of wood covered with sheeting, newspapers or +heavy cartridge paper, and make as many turns in it as you choose. When +the front door is reached have it fly back and display the sign: "April +Fool. Try the back door." If you have a side entrance you can have a +similar sign and prolong the agony. Have a dummy hostess at the back +door and direct the guests to one<span class='pagenum'><a name="Page_72" id="Page_72">[Pg 72]</a></span> or two wrong rooms before they reach +the right dressing room.</p> + +<p>Have a masked person standing at the door of the parlor as hostess. When +the guest starts to shake hands, display the sign "April Fool, I am not +the hostess." Have two or three hostesses before the right one is +reached.</p> + +<p>Have the room full of surprises in the way of decorations, cabbage heads +and vegetables for bouquets, tin lanterns for lights, a den for stuffed +animals and similar fakes.</p> + +<p>No talking of any kind will be permitted for the first hour, though two +or three notebooks and pencils can be displayed for those who feel they +must express their thoughts. The examination of the "fool" costumes will +take place in deaf and dumb show. Give a bunch of onions tied with green +calico for the worst costume.</p> + +<p>Ring a big dinner bell at six o'clock and arrange one or two childish +games to be played to fill in the time before tea or ask the guests to +represent some noted character in pantomime, the others to guess which +character is portrayed.</p> + +<p>For the tea pass cards numbered from one to ten and have the guests call +for their supper by indicating four numbers—1, fork; 2, sandwich; 3, +plate; 4, pickle; 5, napkin; 6, glass of water; 7, cup of coffee; 8, +cake; 9, spoon; 10, ice cream.</p> + +<p>For instance, a guest writing on his card 1, 3, 5, 6, would receive a +fork, plate, napkin and glass of water for his supper. Have several +waiters and put names<span class='pagenum'><a name="Page_73" id="Page_73">[Pg 73]</a></span> on the lists so that all the articles may be +brought in at once. After waiting until those who get articles of food +try to eat them, for of course, the sandwiches, cake, pickles and ice +cream must be "April Fool" ones made of sawdust, cotton and similar +substances. Serve real sandwiches, coffee, cake and ice cream.</p> + +<h3><span class="smcap">A Colonial Tea</span>.</h3> + +<p>A delightful way to entertain six elderly lady friends would be to give +a Colonial tea. Word the invitations thus:</p> + +<p>"My Dear Madame:—Ye distinguished Honor of your Presence is requested +Thursday, ye Second of October, from Three of ye Clock until ye early +Candlelight, at Four Hundred and Seven, Sheridan Road, ye City of ——, +ye State of ——, to meet your most Obedient and Humble Servant, +Mistress ——."</p> + +<p>Light the rooms with candlelight and decorate with nosegays of garden +flowers and autumn leaves. Seat the guests at round tables. Have all the +viands on the table at once. Let the menu be cold turkey, pressed +chicken, cold tongue, tiny pocketbook rolls, jellies and preserves, +gelatines, pound cake and fruit cake, hot tea and chocolate. Decorate +the table with old-fashioned flowers in quaint vases. Women of that age +generally prefer to bring their own needlework and visit, so have a +brief program of old-fashioned music, or an interesting old-fashioned +story read.</p> + +<h3><span class="smcap">Pretty Rose Tea</span>.</h3> + +<p>One of the most beautiful "rose" teas can be given<span class='pagenum'><a name="Page_74" id="Page_74">[Pg 74]</a></span> if one has a rose +garden. Hundreds of dozens of roses, white for the drawing-room, red for +the hall and library, yellow for the music room and pink for the dining +room can be used. The roses are placed in immense Oriental bowls on +polished table tops. The tea table has an immense basket of pink and +white roses in rare varieties and the surface of the table is covered +with a smilax mat bordered with pink roses and tiny electric light bulbs +looking like glow worms. The ice cream is in the shape of a pink cup +with green handles filled with fruit the whole being of ice cream and +very delicious. With this is served little pink cakes and candy roses +and chocolate with whipped cream.</p> + +<h3><span class="smcap">Omber Shades of Rose</span>.</h3> + +<p>A beautiful color effect can be secured for a tea by placing on a long +table a series of French baskets of roses shading from American beauty +to white. The basket at the lower end of the table is in the American +beauty shade, the next basket of roses of a lighter shade, the third a +deep pink, the fourth a pale pink and the fifth basket bride roses. Tied +to these baskets are ribbons in the omber shades of rose. The candles +between the baskets are the same shades as the different roses and the +electric lights of the chandelier are hooded in rose like shades of +varying hues.</p> + +<h3><span class="smcap">A Bouquet Tea</span>.</h3> + +<p>Let the invitations read somewhat in this way: "Will you take tea with +us under the trees Tuesday<span class='pagenum'><a name="Page_75" id="Page_75">[Pg 75]</a></span> afternoon at five o'clock? Please wear a +bunch of roses. Hoping that we may have the pleasure of your company, +believe me,</p> + +<p> +<span style="margin-left: 38em;">Sincerely yours,</span><br /> +<span style="margin-left: 42em;">——."</span><br /> +</p> + +<p>The piazza is the most natural place for the guests to assemble, and +after hats have been laid aside within doors, the four walls of the +house may be left behind, and on the shaded piazza, made charming with a +few bowls of roses, the Bouquet Game can be played, making a pleasant +beginning to the party. This game is most suitable for a gathering not +too large, as it somewhat taxes the memory. The guests are placed at one +side of the piazza in a long line and each is provided with a bouquet, +holding a few less flowers than there are guests, that is: If there are +fifteen guests, each should have a dozen flowers. Each person then takes +the name of a flower and as the hostess calls the roll each says slowly +and distinctly, "I am a pansy," "I am a rose," "a tulip," "a violet," as +the case may be. The hostess writes these names down so that she may +have them for reference. She may call the roll once again when this is +done to freshen memories, and then until the end of the game no one, +under any circumstances, may reveal her flower identity. Then one at a +time, beginning at the right hand, each guest is called to the center +facing the line to be asked one question by every one in turn in the +line. In her answers the one in the center must include the questioners' +flower identity. No. 1, for instance, is "Lily" and asks the person in +the center. "What animal do you like best?" He answers, "Tiger-lily" and +then Lily presents him with a flower. No.<span class='pagenum'><a name="Page_76" id="Page_76">[Pg 76]</a></span> 2 may be "Sunflower" and the +one in the center cannot remember it, so when asked a question he says +to sunflower or No. 2, "Weed I know you not" and gives Sunflower a +flower, and so all down the line until the end when the one who has been +in the center takes his place in the line and the next in turn comes out +to the middle of the piazza to face the ranks and try his memory. Of +course many of the flower names can only be brought in awkwardly, but +there is a chance for some cleverness and fun.</p> + +<p>The game makes merry fun if all enter into the spirit of it. If any one +gets entirely out of flowers he drops out of the game. At the end prizes +are given to the man and the girl having the largest number of flowers +in their bouquets.</p> + +<h3><span class="smcap">Spring Planting</span>.</h3> + +<p>Spring Planting is another good contest:</p> + +<p><span class='pagenum'><a name="Page_78" id="Page_78">[Pg 78]</a></span></p><p><span class='pagenum'><a name="Page_77" id="Page_77">[Pg 77]</a></span></p> +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary=""> +<tr><td align='left'>Plant the days of the year and what will come up?—Dates.</td></tr> +<tr><td align='left'>Plant a kiss and what?—(two lips) Tulips</td></tr> +<tr><td align='left'>Plant a girl's complexion and what?—Pinks.</td></tr> +<tr><td align='left'>Plant tight shoes and what?—Acorn.</td></tr> +<tr><td align='left'>Plant a millionaire and what?—(Astor) Aster.</td></tr> +<tr><td align='left'>Plant a disciple of St. Paul and what?—Timothy.</td></tr> +<tr><td align='left'>Plant a landing for boats and what?—Docks.</td></tr> +<tr><td align='left'>Plant an unfortunate love affair and what?—Bleeding heart.</td></tr> +<tr><td align='left'>Plant some cats and what?—Cat tails.</td></tr> +<tr><td align='left'>Plant a government building and what?—Mint.</td></tr> +<tr><td align='left'>Plant the author of "The Marble Faun" and what?—Hawthorn.</td></tr> +<tr><td align='left'>Plant a tramp and what?—(beat) Beet.</td></tr> +<tr><td align='left'>Plant a dude and what?—Coxcomb.</td></tr> +<tr><td align='left'>Plant something black and what?—Nightshade.</td></tr> +<tr><td align='left'>Plant a vessel for holding liquid and what?—Pitcherplant</td></tr> +<tr><td align='left'>Plant the signet of a king of Israel and what?—Solomon's seal.</td></tr> +<tr><td align='left'>Plant a fortune hunter and what?—(marry gold) Marigold.</td></tr> +<tr><td align='left'>Plant a little puppy and what?—Dogwood.</td></tr> +<tr><td align='left'>Plant a happy love affair and what?—Hearts-ease.</td></tr> +<tr><td align='left'>Plant a lover's request and what?—Forget-me-not.</td></tr> +<tr><td align='left'>Plant a wise man and what?—Sage.</td></tr> +<tr><td align='left'>An Israelite with the habit of traveling and what?—Wandering Jew.</td></tr> +<tr><td align='left'>Plant a young lady on a foggy morning and what?—Maid-in-the-mist.</td></tr> +<tr><td align='left'>Plant an afternoon hour and what? Four o'clock.</td></tr> +<tr><td align='left'>Plant a bird in old clothes and what?—Ragged robin.</td></tr> +<tr><td align='left'>Plant the unmarried man's bane and what?—Bachelors buttons.</td></tr> +<tr><td align='left'>Plant something neat and what?—Spruce.</td></tr> +<tr><td align='left'>Plant a dainty piece of china and what?—Buttercup.</td></tr> +<tr><td align='left'>Plant a cow and what?—Milkweed.</td></tr> +<tr><td align='left'>Plant Solomon's sceptre and what?—Goldenrod.</td></tr> +<tr><td align='left'>Plant a little boy and what?—Johnny-jump-up.</td></tr> +<tr><td align='left'>Plant a young minister and what?—Jack-in-the-pulpit.</td></tr> +<tr><td align='left'>Plant a royal lady and what?—Queen-of-the-meadow.</td></tr> +</table></div> + +<p>Then if the hostess has even a bit of a garden, a bell rung out under +the trees calls the merry throng to partake of old-fashioned "high tea" +at little tables set where the afternoon shadows slant restfully, and +with the birds' music about, the charm of out-of-doors will add flavor +to the dainties. Tea biscuit, chicken salad and tea or chocolate, ices +or frozen custard and sponge cake are most suitable.</p> + +<h3><span class="smcap">A High Tea</span>.</h3> + +<p>A High Tea is one of the most complimentary entertainments to which a +hostess may invite her friends in the afternoon. The number of guests is +limited, but the possibilities for decoration, daintiness and elegance +are unlimited. The exact hour is written on the invitation, as High Tea +at 4:00 o'clock (or 5:00 o'clock). The guests may number about +twenty-four, but twelve or sixteen is a desirable number. They arrive +exactly at the appointed hour. They are seated at small tables having +places for four at each table. The menu is a little more substantial +than for a reception. Here is a typical "High Tea" menu:<span class='pagenum'><a name="Page_79" id="Page_79">[Pg 79]</a></span></p> + +<p class="center"><i>Hot Bouillon</i></p> + +<p class="center"><i>Sweetbread and Mushroom Patties</i></p> + +<p class="center"><i>Tiny Pickles</i></p> + +<p class="center"><i>Creamed Chicken in Green Peppers</i></p> + +<p class="center"><i>Cauliflower Scalloped</i></p> + +<p class="center"><i>Hot Rolls</i></p> + +<p class="center"><i>Spiced Cherries</i></p> + +<p class="center"><i>Asparagus Salad</i></p> + +<p class="center"><i>Grated Parmesan Cheese</i></p> + +<p class="center"><i>Ice Cream in form of Fruits, Flowers, or any desired form</i></p> + +<p class="center"><i>Angel Food</i></p> + +<p class="center"><i>Coffee</i></p> + +<p>This menu, of course, may be varied. Clam cocktail, grape fruit, a fruit +cup or hot fruit soup may be served for the first course, croquettes, +any sort of salad and ice cream or gelatines.</p> + +<p>An original embroidery contest to precede the tea is to secure the large +pattern initials which come very inexpensive, getting the initial of +each guest. Prepare oblong pieces of linen or lawn which will fold into +envelope shape, six by fourteen inches. Give each guest a piece of the +linen and the pattern for her initial. She embroiders the initial in the +corner or center of the flap to the "envelope" which is a stock and +turnover case when finished. Each guest is given her turnover case to +finish as a souvenir. Give prizes for the best initial, the one +completed first and for the slowest.</p> + +<h3><span class="smcap">A Simple Menu for High Tea</span>.</h3> + +<p>For a high tea for ladies, serve first an oyster cocktail in glasses, +fruit punch or brandied peaches. Then serve sweetbread salad, with bread +and butter sandwiches. Frozen eggnog and fig cake are a change from the +regulation ice cream. Follow by tea.<span class='pagenum'><a name="Page_80" id="Page_80">[Pg 80]</a></span></p> + +<h3><span class="smcap">A "Book-Title" Tea</span>. 1.</h3> + +<p>The latest novelty in afternoon entertainments in England is what is +called a "book-title" tea. Of course, this would be just as amusing in +the evening, and any refreshments may be served that the hostess +prefers.</p> + +<p>The guests are all expected to devise and wear some particular badge or +ornament which indicates, more or less clearly, the title of some book, +preferably works which are well known.</p> + +<p>The "badges" worn may be very clever and most tastefully executed. +"Dodo" may be impersonated by showing a bar of music containing the two +representative notes of the tonic sol-fa method. "Little Men" is +represented by a badge bearing the names of little great men, such as +Napoleon, Lord Roberts, etc.</p> + +<p>A lady may wear around her neck fragments of china tied by a ribbon. +This represents "The Break-Up of China," Lord Charles Beresford's book. +Another lady, whose name is Alice, may wear a necklace of little +mirrors, and this represents "Alice Through A Looking Glass." An +ingenious design consists of a nickel coin, a photo of a donkey, another +nickel coin, and a little bee, meaning "Nickolas Nickleby." A daisy +stuck into a tiny miller's hat stands for "Daisy Miller," and the +letters of the word olive twisted on a wire for "Oliver Twist."</p> + +<p>Two little gates, made of paste board and a jar, represents "Gates +Ajar," and a string of little dolls dressed<span class='pagenum'><a name="Page_81" id="Page_81">[Pg 81]</a></span> as men, "All Sorts and +Conditions of Men." There are many other interesting and ingenious +designs.</p> + +<h3><span class="smcap">A Book Title Tea</span>. 2.</h3> + +<p>This is an original entertainment for a few friends. Have amusing pen +and ink sketches handed around together with a small note book and +pencil for each guest. Explain that each sketch is supposed to represent +some well-known book and each guest is given an opportunity to put on +his or her thinking cap and name the volume in his note book and pass +the sketch on. This novel game affords no end of mirth and enjoyment and +at a given time the hostess looks over the books and corrects them.</p> + +<p>The House of Seven Gables is very simple and easy to guess, it being +simply a rough sketch of a house with seven gables.</p> + +<p>An Old-Fashioned Girl is represented by a girl of ye olden time in +simple and quaint costume with a school bag on her arm.</p> + +<p>A small snow covered house is enough to suggest "Snow Bound" to many of +the guests.</p> + +<p>The Lady and the Tiger ought not to puzzle anyone, it is a simple sketch +of a lady's head in one corner and a tiger in the other.</p> + +<p>On one card appears 15th of March, which seems more baffling than all +the others. It proves to be "Middlemarch."</p> + +<p>A large letter A in vivid red of course represents "A Scarlet Letter."<span class='pagenum'><a name="Page_82" id="Page_82">[Pg 82]</a></span></p> + +<p>"Helen's Babies" is a sketch of two chubby boys in night robes.</p> + +<p>"Heavenly Twins" is represented by twin stars in the heavens.</p> + +<p>"Darkest Africa" needs nothing but the face of a darkey boy with mouth +stretched from ear to ear.</p> + +<p>One of the sketches is a moonlight scene with ships going in opposite +directions and is easily guessed to represent "Ships that Pass in the +Night."</p> + +<p>Anyone with originality can devise many other amusing and more difficult +sketches. Prizes might be given to the one who guesses the largest +number correctly.</p> + +<h3><span class="smcap">Patriotic Tea</span>.</h3> + +<p> +<span style="margin-left: 23em;">"While other constellations sink and fade,</span><br /> +<span style="margin-left: 23em;">And Orient planets cool with dying fires,</span><br /> +<span style="margin-left: 23em;">Columbia's brilliant star can not be stayed,</span><br /> +<span style="margin-left: 23em;">And, heaven-drawn, towards higher arcs aspires;</span><br /> +<span style="margin-left: 23em;">A Star of Destiny whose searching rays</span><br /> +<span style="margin-left: 23em;">Light all the firmament's remotest ways."</span><br /> +</p> + +<div class="blockquot"><p>"That force which is largely responsible for the greatness and +grandeur of the Republic is the woman behind the man behind the +gun."</p></div> + +<p>Booklets with small silk flags mounted on the covers and bearing these +quotations with tiny red, white and blue pencils attached make suitable +favors for the guests at a high tea. For one contest give twenty minutes +in which to write a list of words ending in "nation" as, carnation, +condemnation, etc. For this prize give a red, white and blue streamer on +which tiny flags of<span class='pagenum'><a name="Page_83" id="Page_83">[Pg 83]</a></span> all nations are fastened. For a second contest +allow a given length of time in which to write correctly the words of +the American national anthem. A book containing a description of +national music would make a suitable prize for this contest. Decorate +the dining room with silk flags and red, white and blue bunting and in +the center of the table have a blue vase filled with red and white +hyacinths or carnations or roses. Have the ice cream frozen in form of a +bust of Washington on a shield in three colors.</p> + +<h3><span class="smcap">Debut Tea</span>.</h3> + +<p>The leading color in the refreshment room is yellow. The table has a +beautiful lace cover and in the center is a large basket of yellow +roses, the Golden Gate variety. Around the center are candles with +yellow silk shades and a silver compote holding green glace grapes tied +with yellow ribbon. The mantel is filled with ferns and a mass of yellow +roses in the center. The electric lights at either side of the mantel +have yellow silk shades. Instead of ice cream and cake, the menu for the +afternoon tea is a delicious meringue filled with whipped cream and wine +jelly, coffee and glace grapes.</p> + +<h3><span class="smcap">Yellow Tea</span>.</h3> + +<p>Yellow is a pretty color for a bridal tea given in June. Use scores of +yellow candles in crystal candlesticks and candelabra and yellow roses +in vases, baskets and wall pockets on window and book ledges, plate +rails, book cases and hung in the doorways by yellow ribbons. An<span class='pagenum'><a name="Page_84" id="Page_84">[Pg 84]</a></span> +immense basket of yellow roses and ferns with a white cupid in the +center is pretty in the center of the tea-table. Outside this basket +have a border of individual crystal candlesticks with yellow tapers and +small golden hearts attached to the tapers. The bonbons are yellow +hearts and all the refreshments are yellow and heart shaped.</p> + +<h3><span class="smcap">A Candlelight Tea</span>.</h3> + +<p>Illuminate the rooms with candles in different colors with shades to +correspond, green and white in the parlor, setting a row of candles in a +straight line across the mantel and banking them with masses of feathery +green. Use pink in the dining or supper room. Have a round table lighted +by pink candles and pink shades in flower forms, placing the candles +either in a pyramid in the center or in a wreath with Christmas green +tied with broad pink ribbon, in the center. At each plate put a tiny +Dresden candle stick (such as come in desk sets) with pink candles for +favors. Serve hot bouillon, oyster and mushroom patties, tiny pickles, +creamed chicken in green peppers, cauliflower au gratin, hot rolls, +spiced cherries, asparagus salad, grated Parmesan cheese, wafers, ice +cream in form of pink candles with lighted tapers, Christmas cakes.</p> + +<h3><span class="smcap">A Flower Tea</span>.</h3> + +<p>For early September a flower tea is a most enjoyable affair and is +easily arranged with little expense. Have the invitations sent out at +least a week before the event.<span class='pagenum'><a name="Page_85" id="Page_85">[Pg 85]</a></span></p> + +<p>The parlors should be tastefully arranged and decorated with flowers. +Wild flowers are in abundance at this time and they are always bright +and cheery.</p> + +<p>Let each guest, as she arrives, be presented with a bouquet of flowers, +no two being alike.</p> + +<p>For amusement there is nothing better and more instructive than the +following:</p> + +<p>Pass to each lady a sheet of paper with a pencil, the paper containing +typewritten questions. Explain to the company that the contest is to +last fifteen or twenty minutes as desired.</p> + +<p>The printed questions are to be answered by the name of flowers.</p> + +<p>Here are appropriate questions for the contest, with correct answers:</p> + +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary=""> +<tr><td align='left'>What lady veils her face? Maid-of-the-Mist.</td></tr> +<tr><td align='left'>Who is the sad lady? Ane-mone.</td></tr> +<tr><td align='left'>What lady weeps for her love? Mourning-bride.</td></tr> +<tr><td align='left'>Who is the bell of the family? Bell-Flower.</td></tr> +<tr><td align='left'>What untruthful lady shuns the land? False-Mermaid.</td></tr> +<tr><td align='left'>What young lady is still the baby of the family? Virginia Creeper.</td></tr> +<tr><td align='left'>What lady comes from the land where ladies bind their feet? Rose-of-China.</td></tr> +<tr><td align='left'>Who is the neat lady? Prim-rose.</td></tr> +</table></div> + +<p>After the given time expires let each guest sign her name to the paper +she holds and exchange with her nearest neighbor. Then the fun begins as +one rises and reads the questions and answers.<span class='pagenum'><a name="Page_86" id="Page_86">[Pg 86]</a></span></p> + +<p>Each lady should mark the paper she holds and in rotation they rise and +give the number of correct answers, not mentioning the name on the +paper. When it has been decided which paper holds the greatest number of +correct answers, the contestant's name is given as winner, and she is +presented with a dainty souvenir, such as a flower vase, or a dainty +painting of flowers. Other games and contests may follow, all suggestive +of flower land.</p> + +<p>The afternoon-tea should be dainty and appropriate. A big doll, +literally covered with flowers, makes a pretty centerpiece for the +table. Let ice lemonade be served, each glass having a sweet flower +floating on its surface. The cakes should be in the form of flowers and +the bonbons, flower candies.</p> + +<p>It is pretty to call each guest by the name of the flower given her when +she arrives.</p> + +<p>If there is music after tea let a song of the flowers be rendered.</p> + +<h3><span class="smcap">An Exchange Tea</span>.</h3> + +<p>This style of party is intensely amusing, and will keep a large company +interested for several hours of an evening or afternoon, as it is one +continued round of mirth-provoking "sells," in which everybody is +"sold." It is not so much in vogue for small affairs, where only a few +guests are invited, but where a large crowd is to be entertained it is +just the thing to furnish enjoyment and fun.</p> + +<p>This is how it is arranged. When requested to attend an exchange tea, +each person, male and female,<span class='pagenum'><a name="Page_87" id="Page_87">[Pg 87]</a></span> picks out from his belongings, personal +or otherwise, such an article as he or she does not want, and after +wrapping it well, takes it to the party. Of course, everybody desires to +get rid of his parcel, and the exchange business waxes warm and furious +as it progresses, for usually not one individual obtains anything which +he wishes to keep, as a "pig in a poke" is scarcely ever a bargain.</p> + +<p>Constant exchanging is not compulsory, so that if by any lucky chance +you have gotten rid of your own bundle, and become the proud possessor +of another whose hidden treasures happen to suit you, then you are +privileged to stop and hold on to your prize. Generally speaking, +however, the contents of the mysterious parcels are hardly ever +desirable, which creates all the more excitement and enthusiastic +bargaining, and in the end each one will be left with something +ridiculous or utterly useless, upon his hands.</p> + +<p>And that's just where the fun comes in.</p> + +<p>Serve this menu:</p> + +<p class="center"><i>Cold Sliced Chicken, garnished with tiny Radishes and Hard-boiled Eggs</i></p> + +<p class="center"><i>Olives</i></p> + +<p class="center"><i>Nut Sandwiches</i></p> + +<p class="center"><i>Orange and Pineapple Salad</i></p> + +<p class="center"><i>Sweet Wafers</i></p> + +<p class="center"><i>Strawberry Ice Cream</i></p> + +<p class="center"><i>Iced Tea</i></p> + +<h3><span class="smcap">A Watermelon Tea</span>.</h3> + +<p>Ask a congenial party, being sure that all are fond of watermelon. Have +the fruit on ice at least twenty-four hours before serving, and above +all things give this affair when the temperature is up in the nineties +if you<span class='pagenum'><a name="Page_88" id="Page_88">[Pg 88]</a></span> want it fully appreciated. Have a sharp knife and cut the melons +at the table (for it is such a decorative fruit), and use only white +dishes and flowers. Let each guest count the seeds in the piece or +pieces and give a souvenir to the one having the largest number. A +pretty prize and appropriate is to procure a very small and symmetrical +melon, cut off the end, hollow out and line with oiled paper, fill with +bonbons and tie the end on with broad pink satin ribbon.</p> + +<p>If expense is no object, have a quartet of colored singers with banjos +concealed and let them sing good old plantation songs for an hour or +two, not forgetting "Den, oh, dat watermelon." Grape juice is a good +drink to serve this party. Have the tumblers half filled with finely +cracked ice.<span class='pagenum'><a name="Page_89" id="Page_89">[Pg 89]</a></span></p> + +<hr style="width: 65%;" /> +<h2><a name="CHAPTER_X" id="CHAPTER_X"></a>CHAPTER X.</h2> + +<h3><span class="smcap">Unique Ideas for Tea</span>.</h3> + +<h3><span class="smcap">A Chocolatiere</span>.</h3> + +<p>A chocolatiere is a pretty affair. The decoration is an immense mound of +bride roses in the center of the dining room table. The refreshments are +baskets of chocolate ice cream filled with whipped cream. The cakes are +chocolate squares. The candies are all chocolate and cream, and hot +chocolate is served. Chocolatieres are very popular entertainments for +young girls and for matrons. They are given in the morning or afternoon. +As nearly every woman loves chocolate, they are pretty certain to please +the guests.</p> + +<h3><span class="smcap">A Kaffee Klatch</span>.</h3> + +<p>The kaffee klatsch is an afternoon affair where ladies meet and chat as +they sew and are served a luncheon of German dishes—cold meats, salads, +coffee-cake, pickles, coffee, etc. Each guest is given a bit of +needlework, button-holes to work, or a small doily to embroider and a +prize is given for the best work.</p> + +<p>Have a number of tea towels, cheesecloth dusters, Canton flannel bags +for brooms, silverware towels, etc., cut and ready to hem. When the +ladies assemble, let them hem these as a gift for the bride (for whom +the kaffee klatsch is given) to take home with her. Ask each to tell +some of her first experiences in housekeeping, and at the close of the +afternoon take a vote on the funniest experience, the cleverest in +emergency<span class='pagenum'><a name="Page_90" id="Page_90">[Pg 90]</a></span> and the best told. To do this successfully, you will have to +lead the conversation and not let the ladies know they are talking +purposely. Another way is to assign topics as for a conversation party, +giving such topics as: "My first attempt at making bread," "My first +housecleaning," "Unexpected guests," "My first pie," etc. Or, ask each +guest to write her first housekeeping experience (some funny incident) +and bring it. Have the papers read aloud, but not the names. Let the +guests guess whose the experiences are. Use this contest.</p> + +<p>What stitch is:</p> + +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary=""> +<tr><td align='left'>Hard to live with? (Cross stitch.)</td></tr> +<tr><td align='left'>A part of a cough? (Hemstitch.)</td></tr> +<tr><td align='left'>A part of a window? (Blindstitch.)</td></tr> +<tr><td align='left'>Is found on a fowl? (Featherstitch.)</td></tr> +<tr><td align='left'>Is a fish and something everyone has? (Herring-bone.)</td></tr> +<tr><td align='left'>Is made of many links? (Chainstitch.)</td></tr> +<tr><td align='left'>Is not forward? (Backstitch.)</td></tr> +<tr><td align='left'>Is useless without a key? (Lockstitch.)</td></tr> +<tr><td align='left'>Repeats itself? (Over and over stitch.)</td></tr> +</table></div> + +<p>For a prize for the best answers give a little leather sewing case +fitted with needles and thread.</p> + +<h3><span class="smcap">A "Rushing" Tea for Sorority</span>.</h3> + +<p>Generally speaking, one will use their sorority colors in flowers and +ribbons and their insignia cut from paste-board and covered with tissue +paper of the desired color. A gigantic insignia would make a suitable +wall<span class='pagenum'><a name="Page_91" id="Page_91">[Pg 91]</a></span> decoration. Hang pennants of the colors everywhere, and if it is a +musical sorority, work in the staff and notes in the decorations. These +can be painted on cheap white muslin or paper and tacked about the +walls. If one cares to learn a little musical yell, do so as a surprise. +If the "rushing" is for new members, one can easily plan a series of +funny tableaux picturing the new member in various incidents: Leaving +home, or Breaking Home Ties; Arriving at College; Crossing the Campus; +Meeting the President; Meeting Her Roommate; Unpacking, etc. Insist upon +the new members' answering each question to the tune of some college +song, or else coach the old members to answer all questions by new +members in this manner. Have a sorority of dolls dressed in the colors, +each doll holding a pennant, in the center of the table. Paint the staff +and notes on the muslin tablecloth and make little paper drums to hold +the salted nuts and bonbons. Serve grape juice, a salad of mixed fruits, +sweet wafers and chocolate.</p> + +<h3><span class="smcap">Sandwiches for Teas</span>.</h3> + +<p>The first requisite in the preparation of good sandwiches is to have +perfect bread in suitable condition. Either white, brown or entire wheat +bread may be used, but it should be of close, even texture, and at least +one day old.</p> + +<p>For very small, dainty sandwiches to be served at afternoon teas or +breakfasts, the bread may be baked at home in baking-powder tins. These +should be only half-filled, and allowed to rise before baking. The<span class='pagenum'><a name="Page_92" id="Page_92">[Pg 92]</a></span> +butter should be softened by creaming, not melting, and spread smoothly +on the bread before it is cut. Cut the slices as thin as possible, and +when a variety is offered it is well to keep each kind of a different +shape, as, for instance, circles of anchovy, triangles of chicken, +fingers of game and squares of fruit butters.</p> + +<p>Flavored butters are much used in making sandwiches, and are simply and +easily prepared. Fresh, unsalted butter should be used. After creaming +the butter, add the flavoring material, and beat until smooth and +thoroughly blended. Caviare, anchovy, sardines, oysters, salmon, +lobster, cheese, cress, chives, Chili, Chutney, olives, parsley, +cucumbers, horseradish and paprika are all used for flavoring these +various butters.</p> + +<p>For afternoon teas, fruit and flower butters make delicious sandwiches. +Of these the most popular are strawberry, pineapple, red raspberry and +peach. Lemon butter mixed with fresh grated cocoanut is also a +delectable sandwich filling, and cherry jelly with shavings of dried +beef another. Butters flavored with rose or violet petals are very +delicate and attractive, but, as may easily be imagined, find little +favor with the sterner sex, who prefer their refreshments of a more +substantial order.</p> + +<p>Anchovy Sandwiches—Rub the yolks of hard-boiled eggs to a paste, season +to taste with anchovy essence, and add a few olives, stoned and chopped +very fine. Spread this mixture on very thin slices of buttered bread and +cut into dainty shapes.<span class='pagenum'><a name="Page_93" id="Page_93">[Pg 93]</a></span></p> + +<p>Caviare Sandwiches—Spread thinly-buttered bread with fresh caviare +seasoned with lemon juice and on top of this lay a little minced +lobster. Finish with another piece of buttered bread.</p> + +<p>Olive Sandwiches—Scald and cool twelve large olives, stone them, and +chop very fine. Add one spoonful of mayonnaise dressing, and one +teaspoonful of cracker dust; mix well, and spread on buttered bread.</p> + +<p>Queen Sandwiches—Mince finely two parts of cooked chicken or game to +one part of cooked tongue, and one part minced cooked mushrooms or +truffles. Add seasoning and a little lemon juice, and place between thin +slices of buttered bread.</p> + +<p>Lobster Sandwiches—Pound two tablespoonfuls of lobster meat fine; add +one tablespoonful of the coral, dried and mashed smooth, a teaspoonful +of lemon juice, a dash of nutmeg, one-fourth of a teaspoonful of +paprika, and two tablespoonfuls of soft butter. Mix all to a smooth +paste and spread between thin bread and butter.</p> + +<p>Jelly Sandwiches—Mix a cupful of quince jelly with half a cupful of +finely chopped hickory or pecan nuts, and spread on buttered bread.</p> + +<p>Date Sandwiches—Wash, dry and stone the dates, mash them to a pulp, and +add an equal amount of finely chopped English walnut or pecan meats. +Moisten slightly with lemon juice. Spread smoothly on thinly-sliced +brown bread.<span class='pagenum'><a name="Page_94" id="Page_94">[Pg 94]</a></span></p> + +<p>Fig Sandwiches—Stem and chop very fine a sufficient number of figs. Add +enough water to make of the consistency of marmalade, and simmer to a +smooth paste. Flavor with a little lemon juice, and when cool spread on +thin slices of buttered bread, and sprinkle thickly with finely chopped +nuts.</p> + +<p>Fruit Sandwiches—Cut equal quantities of fine fresh figs, raisins and +blanched almonds very small. Moisten with orange juice and spread on +white bread and butter.</p> + +<p>Beef Sandwiches—To two parts of chopped lean, rare beef, add one part +of finely minced celery, salt, pepper, and a little made mustard. Place +on a lettuce leaf between thin slices of bread and butter.</p> + +<p>Ginger and Orange Sandwiches—Soften Neufchatel cheese with a little +butter or rich cream. Spread on white bread, cut in very thin slices, +and cover with finely minced candied orange peel and preserved ginger. +Place over another slice of bread. Candied lemon peel and preserved +citron, finely minced, also make a delicious sandwich filling.</p> + +<h3><span class="smcap">Novelties in Tea Serving</span>.</h3> + +<p>If you wish to vary the serving of your tea add three cloves to the +lemon and sugar. Or a thin slice of apple added with sugar is delicious. +In Sweden a piece of stick cinnamon is added by some to tea while it is +steeping.<span class='pagenum'><a name="Page_95" id="Page_95">[Pg 95]</a></span></p> + +<h3><span class="smcap">Summer Porch Tea Parties</span>.</h3> + +<p>One of the prettiest decorations for a porch tea party is a hanger or +pocket for flowers made by cutting pockets in large round pieces of +bamboo, the rods being about three feet long. These pockets are filled +with scarlet lilies and hung in the corners and on the posts of the +porch. Hang Red Chinese lanterns in the open spaces and have red paper +fans in Chinese jars on tables and ledges. The porch boxes along the +railings can have their real contents almost concealed in ferns, and +scarlet lilies stuck in amid the ferns. Across one corner the gay +striped hammock, with its open meshes filled with wild cucumber and +clematis vines fastened against the house, makes a background for the +punch bowl. Orange ice and cream cake can be served on plates decorated +with gold and white, with a bunch of daisies tied with pale green gauze +ribbon on each plate.</p> + +<h3><span class="smcap">Summer Porch Tea Party</span>. 2.</h3> + +<p>A porch tea party given in the summer is a most enjoyable affair. The +guests are seated on the porch which has immense jardinieres filled with +garden flowers, and draperies of large American flags. The punchbowl is +just inside the door in the hall. The guests bring their needlework and +as they sew, one of the number reads a group of original stories. +Following this have a little contest called The Menu. The prize for the +correct list is a solid silver fork with a rose design. The refreshments +are lemon sherbet, macaroons, sweet wafers, pecans and bonbons.<span class='pagenum'><a name="Page_96" id="Page_96">[Pg 96]</a></span></p> + +<h3><span class="smcap">Menu</span>.</h3> + +<p class="center"><i>Soups</i>.</p> + +<p class="center"><i>The Capital of Portugal</i>.</p> + +<p class="center"><i>An imitation reptile</i>.</p> + +<p class="center"><i>Roasts</i>.</p> + +<p class="center"><i>A gentle English author</i>.</p> + +<p class="center"><i>Found in the Orient</i>.</p> + +<p class="center"><i>Boiled meats</i>.</p> + +<p class="center"><i>Woman's chief weapon</i>.</p> + +<p class="center"><i>A son of Noah</i>.</p> + +<p class="center"><i>Game</i>.</p> + +<p class="center"><i>A Universal crown</i>.</p> + +<p class="center"><i>A part of Caesar's message and a male relative</i>.</p> + +<p class="center"><i>Relishes</i>.</p> + +<p class="center"><i>A complete crush</i>.</p> + +<p class="center"><i>Elevated felines</i>.</p> + +<p class="center"><i>Lot's wife</i>.</p> + +<p class="center"><i>Vegetables</i>.</p> + +<p class="center"><i>Slang for stealing</i>.</p> + +<p class="center"><i>To pound</i>.</p> + +<p class="center"><i>Pudding</i>.</p> + +<p class="center"><i>What we don't want our creditors to do</i>.</p> + +<p class="center"><i>Fruits</i>.</p> + +<p class="center"><i>What a historian delights in</i>.</p> + +<p class="center"><i>Must be married at home</i>.</p> + +<p class="center"><i>Wines</i>.</p> + +<p class="center"><i>What a lover says to his sweetheart</i>.</p> + +<p class="center"><i>Imitation agony</i>.</p> + +<p class="center"><i>A sailor's harbor</i>.</p> + +<p>Answers: Soups: Lisbon, mock turtle; Roasts: lamb, turkey; Boiled Meats: +tongue, ham; Game: hare, venison; Relishes: jam, catsup, salt; +Vegetables: cabbage, beef; Pudding: suet; Fruits: dates, canteloupe; +Wines: Madeira, champagne, Port.</p> + + + + + + + + +<pre> + + + + + +End of the Project Gutenberg EBook of Breakfasts and Teas, by Paul Pierce + +*** END OF THIS PROJECT GUTENBERG EBOOK BREAKFASTS AND TEAS *** + +***** This file should be named 30861-h.htm or 30861-h.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/3/0/8/6/30861/ + +Produced by Annie McGuire. 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You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Breakfasts and Teas + Novel Suggestions for Social Occasions + +Author: Paul Pierce + +Release Date: January 5, 2010 [EBook #30861] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK BREAKFASTS AND TEAS *** + + + + +Produced by Annie McGuire. This book was produced from +scanned images of public domain material from The Internet +Archive. + + + + + + + + + +Breakfasts and Teas + + +NOVEL SUGGESTIONS FOR SOCIAL +OCCASIONS + + +Compiled by +PAUL PIERCE + + Editor and Publisher of _What to Eat_, the National Food Magazine. + Superintendent of Food Exhibits at the St. Louis Worlds's Fair. + Honorary Commissioner of Foods at the Jamestown Exposition. + + * * * * * + +CHICAGO +BREWER, BARSE & CO. + + +Copyrighted 1907 +by +PAUL PIERCE + + + + +TO WOMEN EDITORS. + + +In appreciation of the many favorable press notices and high editorial +comment given to my previous efforts in the compilation of books on +suggestions for entertaining and in the publication of my magazine, +_What To Eat_, this book on "Breakfasts and Teas," is inscribed. Full +well I realize the difficulties under which most Women Editors labor in +their duty of suggesting new ideas for entertaining, and I hold a +sincere appreciation for the good they perform in elevating the women of +our country to a higher plain of civilization. When the woman is done +with the school room and finds herself in the social whirl it is then +she begins to see that she has another and very important course of +learning to acquire and forthwith she submits herself to the tutorage of +the editor of the woman's page. No school teacher of the world has such +a large class to instruct as this woman editor. Her pupils are numbered +by the thousands and tens of thousands and hundreds of thousands. The +knowledge she must impart is not of the kind that has been set down by +past generations and which once learned suffices as a supply for all +future dispensations. It is a knowledge of the day, which is constantly +changing and which must be gleaned each day for the lessons of the +morrow. This little book embraces the latest information on the title it +bears, and all herein contained, that may be of help to the woman +editor, she is welcome to use if she will comply with the publisher's +rule of giving the proper credit to the volume. + + + + +PUBLISHER'S ANNOUNCEMENT. + + +"Breakfast and Teas" is a companion book to that most interesting and +helpful series of social works compiled by Paul Pierce, publisher of +_What To Eat_, the National Food Magazine, and the world's authority on +all problems pertaining to the drawing room and the table. The other +books are "Dinners and Luncheons," "Parties and Entertainments," +"Suppers," and "Weddings and Wedding Celebrations." The contents of each +volume are selected with especial regard for the extent of their +helpfulness for the perplexed hostess. The instructions that are given +will afford suggestions for all the different kinds of social functions +the host or hostess ever will have occasion to give or to attend, and +therefore all the volumes combined will furnish a veritable library for +the person who entertains or who attends entertainments, and no person +with a regard for correct social forms should fail to be supplied with +all five of the books. In the directions special attention is given to +the suggestions afforded for other kinds of entertainments, so that in +each entertainment described the reader will find ideas for a dozen or +more entertainments of a similar nature. + + + + +CONTENTS + + +CHAPTER I. Breakfasts at High Noon--Typical Breakfast Menu--Breakfast +Decorations--Two Bride-Elect Breakfasts--Silver Wedding Day Breakfast--A +Family Breakfast--Light Informal Breakfast. + +CHAPTER II. Two Bon Voyage Breakfasts--Who Takes the Cake?--Breakfast +and Tea for Christmas or Thanksgiving. + +CHAPTER III. A Cuban Breakfast. + +CHAPTER IV. Spring and Autumn Breakfasts--April Breakfast--A Maypole +Breakfast--May Breakfast--An Autumn Breakfast--A Musical Romance--A Red +Rose Breakfast--Chrysanthemum Breakfast--Pond Lily Breakfast--A Tulip +Breakfast--A Grape Breakfast--Woman's Club Breakfast--Breakfast al +Fresco. + +CHAPTER V. The Modern 'Five O'Clock' Tea--An Afternoon Tea--Telling +Fortunes by Teagrounds. + +CHAPTER VI. Scotch Teas--A Gypsy Tea Out of Doors. + +CHAPTER VII. Japanese Teas. + +CHAPTER VIII. Two Valentine Teas. + +CHAPTER IX. A Grandmother's Tea Party--An April Fool Tea--A Colonial +Tea--Pretty Rose Tea--Omber Shades of Rose--A Bouquet Tea--Spring +Planting--A High Tea--Book-Title Teas--Patriotic Tea--Debut Tea--Yellow +Tea--A Candle-Light Tea--A Flower Tea--An Exchange Tea--A Watermelon +Tea. + +CHAPTER X. Unique Ideas for Teas--A Chocolatiere--A Kaffee Klatch--A +"Rushing" Tea for Sorority--Sandwiches for Teas--Novelties in Tea +Serving--Summer Porch Tea Parties. + + + + +CHAPTER I. + +BREAKFASTS AT HIGH NOON. + +A VERY SWELL REPAST FOR A SWAGGER SET. + + +By the operation of one of those laws of occult force, the power of +which we feel while we are totally ignorant of its rules, we fix upon +the noonday as the time for some of our chief social functions. + +As a matter of fact we are at our best at this time of the day, both +physically and mentally; and we naturally choose it for our special +entertainments and enjoyments. + +One of the chief of these is the noonday breakfast, which meets several +social demands. It is the proper service for the return of nearly every +obligation in the form of hospitality which may have been received by +the giver during the closing season. + +This noonday breakfast very much resembles the morning breakfast of the +French country-house in the variety of foods. This repast always is most +attractive to an American because of its informality, and the viands are +enticing. This morning breakfast of the Parisian is really like a little +dinner, and that is what we wish to serve to meet all the varied +obligations that are to be wiped out by an artistic and choice return +entertainment, whether it be called luncheon or noonday breakfast. + +When a luncheon or noonday breakfast by formal invitation is given, the +service is identical with that of dinner _a la Russe_, and the bill of +fare similar, although less extended; but the pleasantest repasts are +those where perfect service is secured without formality. + +First, the table: Lay it as carefully as for dinner and in much the same +way, save that an embroidered or delicately colored cloth may replace +the white dinner linen; under this cloth lay the usual thick one of felt +or Canton flannel. The small dessert and fruit, flowers and relishes, +may form a part of the table decoration. Now that castors are seldom +used, unless of fine old silver and ornamental form, place conveniently +about the table salt, pepper, the oil and vinegar stand, and the table +sauces in their original bottles set in silver holders. Olives, salted +almonds, cheese-straws and sandwiches may be put upon the table in +pretty china, silver and glass ornamental dishes; in short, all save the +hot dishes may form part of the ornamentation. Hot plates are required +for all the food except the raw shell-fish, salad and dessert, and +should be ready for immediate use, together with a reserve of silver, or +means for washing it. The coffee service may be laid before the hostess +or upon the side table, at convenience; chocolate is similarly served, +and is a favorite breakfast beverage, especially when it is made with +eggs, after the Mexican method. + +Tea is not on the regulation breakfast list, but of course it may be +served if it is desired. Cider, malt liquors, the lighter wines, and in +summer the various "cups" or fruit punches are in order; the breakfast +wines are sherry, hock or Rhine wine, sauterne and champagne; and when a +variety is served the preference of each guest is ascertained by the +attendant before filling the glasses. + + +BREAKFAST MENU. + +The following is an excellent bill of fare for a noonday breakfast: + + _Little Neck Clams_ + _Cold Wine Soup_ + _Angels on Horseback_ + _Chicken Patties_ + _Newberg Lobster_ + _Green Peas with New Turnips_ + _Grape Fruit Sherbet_ + _Broiled Birds with Orange Salad_ + _White Custards_ + _Cannelons with Jelly_ + _Strawberries in Cream_ + _Black Coffee_ + +For a simple repast for a few persons, two relishes may be omitted, only +one _entree_ being served; then the sherbet, the birds, and one desert, +with coffee; this combination would make a most acceptable small +breakfast. + +Blue Point Oysters, as all small oysters are called, may be used in +their season, in place of the clams. Both are of much dietetic value, +the clams being the most stimulating and nutritious, and the oysters the +most tonic and digestible. + +The cold wine soup is a valuable tonic nutrient; and each dish possesses +some special value of its own. + + +COLD WINE SOUP. + +Wash quarter of a pound of fine sago in cold water, put it over the fire +in two quarts of cold water, and boil it gently until the grains are +transparent; then dissolve with it half a pound of fine sugar, add a +very little grated nutmeg, a dust of cayenne, and an even teaspoonful of +salt; when the sugar is melted add a bottle of claret, and as much cold +water as is required to make the soup of an agreeable creamy +consistency; cool it before serving. + + +ANGELS ON HORSEBACK. + +This is one of the gastronomic inspirations of Urbain Dubois, the _chef_ +of the great Emperor of Germany. Remove all bits of shell from fine +oysters and lay them upon a clean towel; cut as many slices of thin +bacon, about the size of the oysters; run them alternately upon bright +metal skewers, dust them with cayenne, lay the skewers between the bars +of a double-wire grid-iron, and broil the "angels" over a quick fire +until the bacon begins to crisp; then transfer the skewers to a hot dish +garnished with lemon and parsley, or with cresses, and send at once to +table. In serving, a skewerful of "angels" is laid upon a hot plate, and +the eater removes them with a fork. The success of this dish depends +upon the rapidity with which it is cooked and served. + + +CHICKEN PATTIES. + +The housewife is advised to procure the cooked patty cases at the +baker's shops, ready to be heated and filled with the following +_ragout_. For a dozen patties remove the bones and skin from a pint +bowlful of the white meat of cold boiled or roasted chicken, and cut it +into one-half inch pieces. Open a can of mushrooms, save the liquor, and +cut the mushrooms about the size of the chicken; put over the fire in a +saucepan a tablespoonful each of butter and flour, stir them until they +are smoothly blended; then gradually stir in the mushroom liquor and +enough milk to make a sauce which should be as thick as cream after it +has boiled; add the chicken and mushrooms, a palatable seasoning of salt +and pepper; place the saucepan in a pan containing boiling salted water +and keep hot until it is time to fill the hot patty cases and serve +them. + + +GREEN PEAS WITH NEW TURNIPS. + +Peal about a dozen new turnips of medium size, boil them until tender in +salted boiling water; meanwhile smoothly mix in a saucepan a +tablespoonful each of butter and flour, and gradually stir in a pint of +milk. Open a can of French peas, drain them, run cold water through +them, draining again, and heat them in the sauce, seasoning them +palatably with salt and white pepper. When the turnips are tender scoop +a hollow in the center of each, fill it with peas, and arrange them upon +the rest of the peas on a hot shallow dish. + + +TYPICAL BREAKFAST MENU. + +Here is a typical breakfast menu: Grape fruit, plain or prepared by +removing the center and putting in it a spoonful of rum and a lump of +sugar; some cereal with cream or fruit; a chafing dish preparation, +oysters in some way, mushrooms, or eggs, or a mixture on toast; hot +bread of some kind, waffles, corn cakes, pancakes, flannel cakes, etc.; +coffee and coffee cake. + + +BREAKFAST DECORATIONS. + +The sunburst done in one color is a very popular design for summer +hostesses. Suppose one is giving a pond lily breakfast. In the center of +the table have a cut glass bowl of the lilies. From beneath the bowl +radiate long streamers of pale green ribbon ending at the plates of the +guests with name cards decorated with the lilies cut out of watercolor +paper. Half way between the bowl and the plate, the ribbon is knotted +about a bouquet of the flowers or a bunch of maidenhair ferns which will +become the corsage bouquet of the guest. Sometimes several strands of +narrower ribbon are used giving more rays; a very pretty effect. Do not +have artificial light at a summer breakfast. Garden flowers are all the +rage, either one kind or several kinds mixed. Coreopsis, mignonette, +featherfew, nasturtiums, lilies, sweet peas, geraniums, all the simple +garden flowers are used now in place of the hothouse products. + + +BREAKFAST TO BRIDE-ELECT. + + +TO A BRIDE. + + Happy is the bride whom the sun shines on, + And happy today are you; + May all of the glad dreams you have dreamed + In all of your life come true; + May every good there is in life + Step down from the years to you. + There's nothing so sweet as a maid is sweet, + On the day she becomes a bride; + Oh, the paths that ope to the dancing feet! + Oh, the true love by her side! + Oh, the gray old world looks a glad old world, + And it's fields of pleasure, wide. + +A breakfast for a bride-elect can be made very dainty and pretty by +following out a pink color scheme, unless one prefers the more common +scheme of white. Cover the table with the prettiest, whitest damask, and +over this lay lace-trimmed or openwork doilies, with a foundation of +pink satin underneath. For flowers have pink begonias (very pretty and +effective), carnations, roses, azaleas or cyclamens. Arrange the flowers +in a center basket with a large pink butterfly bow on the handle. Light +the table with pink candles and shades in silver or china candlesticks. +Have the place cards in heart shapes with pen and ink sketches or +watercolors of brides, or tiny cupids. + +Mark the bride-elect's chair by a large bow of ribbon or a bouquet of +pink flowers matching those on the table. If white flowers are used, +lilies of the valley and hyacinths make a pretty bouquet, tied with +white gauze ribbon. + +Serve this menu: + + _Grape Fruit with Rum and Cherries_ + _Turkey Cutlets_ + _Stuffed Peppers (Serve on Heart-Shaped Pieces of Bread)_ + _Tiny Heart-Shaped Hot Rolls_ + _Peach Mangoes_ + _Sweetbread Salad in Tomato Cups on Lettuce Leaf_ + _Cheese Straws_ + _Ice Cream in Shape of Wedding Bells Filled with Candied Fruits_ + _Cocoanut Cake and Angel Food in Heart Shape_ + _Coffee_ + +A tiny bouquet of violets tied with gauze ribbon at each plate makes the +table pretty and is a dainty souvenir for the guest. Sometimes the +individual favors are tiny wicker hampers filled with fine flowers tied +with white silk cord. + + +FOR THE BRIDE-ELECT. + +A white breakfast is the daintiest and prettiest for the bride-elect. +Have the table decorations in white. For the center have a large round +basket of bride roses, and at each plate tiny French baskets filled with +maidenhair fern and white pansies, or apple blossoms, for individual +favors. Tie the handle of each basket with white gauze ribbon, looping +the baskets together with the ribbon forming a garland for the table. +Serve strawberries in large white tulips or bride roses, and have the +ices in form of wedding bells. For name cards have two wedding bells +tied with white satin ribbons. + + +SILVER WEDDING DAY BREAKFAST. + +For the breakfast the table is crossed by a broad band of white +carnations, sprinkled with diamond dust. Arranged in billows over the +table is silver gauze, silver candelabra, and all the handsome silver, +which the hostess possesses. The menu is: + + _Bouillon_ + _Lobster Cutlets_ + _Tartar Sauce_ + _Cucumber Sandwiches_ + _Breast of Turkey, larded and broiled_ + _Green Peas_ + _Current Jelly_ + _Hot Rolls_ + _Pear and Celery Salad, with German Cherries served in Hearts of + Lettuce_ + _Caramel Ice Cream, with Pecan Meringue_ + _Old Madeira is served with the meat course, then Sauterne_. + + +A FAMILY BREAKFAST. + + _Grape Fruit with Cherries and Pineapple_ + _Creamed Fish_ + _New Potatoes with Sauce of Parsley and Drawn Butter_ + _Sliced Cucumbers_ + _Hot Biscuits_ + _Fried Chicken_ + _Asparagus on Toast_ + _Sweetbreads_ + _Waffles and Maple Syrup_ + _Strawberry Shortcake, with Frozen Whipped Cream_ + _Coffee_ + + +LIGHT INFORMAL BREAKFAST. + +First serve a fluffy egg omelet with Saratoga potatoes, and fish and +cheese sandwiches cut in hearts and rings. Next cucumber boats filled +with cucumber and tomato salad mixed with sour cream dressing, resting +on lettuce leaves. With this an innovation in the shape of square ginger +wafers. Place by each plate salted almonds and bread and butter on bread +and butter plates. The last course is a popular New England combination, +warm apple sauce and huckleberry muffins. Tea is the beverage. + + + + +CHAPTER II. + +TWO BON VOYAGE BREAKFASTS. + + "I take my leave of you + Shall not be long but I'll be here again." + + +I. + +Use the national colors for decorations for a bon voyage breakfast. This +will remind the guest of honor that "East, West, Hame's Best." Use blue +and white hyacinths and red tulips, carnations or roses and tiny silk +flags can be used for place cards. Carry out the same idea in the ices, +candies, etc. One pretty floral decoration for a bon voyage breakfast is +a ship and the place cards can have a tiny ocean steamer for decoration. +Ask each guest to bring some little gift. Tie these with tissue paper +and baby ribbon, leaving a long end of the ribbon. Make a little bag of +flowered chintz or silk and place the gifts inside. Have cards labeled +Monday, Tuesday, Wednesday, etc., one for each day of the voyage. Slip +the end of the ribbon through a card and leave the labeled ends of the +ribbons sticking out of the top of the bag. This will give a little +remembrance for each day on shipboard, a very pleasant remembrance too. +A packet of ship letters each labeled a certain day, is another gift +much prized by travelers. + + +II. + +Have three tables, with six guests at a table with La France roses for +decorations, and silver for all the courses laid at each cover. + +The guest cards are little circular marine water color sketches, no two +alike. The menu is as follows: + + _Grape Fruit with strawberries_ + _Salmon Croquettes_ + _Fried Mush_ + _Jelly_ + _Steamed Chicken_ + _Hot Rolls_ + _Shoestring Potatoes_ + _Coffee_ + _Vegetable Salad_ + _Wafers with Melted Cheese_ + _Molded Cherry Jelly with English Walnuts, served with Whipped Cream_ + _Sponge Cakes_ + +The grape fruit is served in halves with one large strawberry in the +center of the fruit. The salmon croquettes are molded in pyramidal form, +a bit of cress laid on the top, and the mush which has been made the +night before is cut in cubes an inch square, dipped in eggs and cracker +dust, then dropped in deep fat, the only way to fry mush a delicate +brown and preserve its softness. A spoonful of current jelly completes a +color scheme. + + +STEAMED CHICKEN. + +Grind with a food chopper the meat of two raw chickens and half a pound +of pickled pork. Add a cup of sifted bread crumbs, half a cup of thick +sweet cream, half a cup of butter, half a can of chopped mushrooms, a +little minced parsley, salt and pepper. Mix thoroughly with the hands +and put into well greased timbale cups and steam three hours. + + +SAUCE. + +Make a sauce for this by mixing the liquor of the mushrooms, half a cup +of cream, the rest of the mushrooms, chopped; heat and thicken with +half a cup of cracker dust. Serve very hot. + + +VEGETABLE SALAD. + +With the smallest sized potato scoop, cut out a pint of potato balls +about the size of common marbles and boil in salted water until tender. +Let them cool, and add a pint of the largest peas, three stalks of +minced celery, a good sized cucumber cut fine, ten drops of onion juice. +Salt and pepper any good cooked dressing, to which add two large +spoonfuls of thick cream and two of olive oil. Serve on a lettuce leaf, +pour over the dressing, and last of all put on the top of the salad +three little balls of red pickled beet cut with the potato scoop, and +half embedded in the dressing. + +Make a gelatine jelly, flavored with juice of two lemons and cherries. +Serve with whipped cream, into which beat finely sifted crumbs of three +macaroons. + + +WHO TAKES THE CAKE? + +"Who takes the cake?" is a most merry-making scheme to assist in +entertaining at a breakfast. The hostess provides upon slips of paper, +what may be termed cake-conundrums. These are neatly written and wound +upon coarse steel knitting needles into little rolls and tied with +baby-ribbon to match the color scheme of the table. + +These are brought in just after serving the coffee and passed to the +guests. The hostess announces that each is to guess the name of the cake +suggested on her slip; adding, the one who gives the most correct +answers wins the prize of a delicious cake. This should be exhibited. +The hostess has a list of the answers, and when one misses the "hit," +she reads it aloud to the merriment of the crowd. For instance, one slip +reads: Name the President's cake. The answer is (Election). The +parenthesis must not appear on the slips. A list recently used, and very +wittily selected, is given for suggestion: + + Name the Geologist's cake. (Mountain.) + Name the Advertiser's cake. (Puff.) + Name the Farmer's cake. (Corn.) + Name the Tailor's cake. (Measure.) + Name the Milliner's cake. (Ribbon.) + Name the Devout cake. (Angel Food.) + Name the Jeweler's cake. (Gold.) + Name the Lover's cake. (Kisses.) + Name the Author's cake. (Short cake.) + Name the Pugilist's cake. (Pound.) + Name the Office-seeker's cake. (Washington.) + Name the Idler's cake. (Loaf.) + +Many others can be added by the clever hostess. + + +BREAKFAST AND TEA FOR CHRISTMAS OR THANKSGIVING. + +BREAKFAST. + + _Oranges and Grapes_ + _Farina with Dates and Cream and Sugar_ + _Chicken Croquettes_ + _Oysters in Potato Balls_ + _Rice Muffins with Maple Syrup_ + _Coffee_ + _Chocolate with Whipped Cream_ + + +TEA. + + _Scalloped Oysters_ + _Turkey Salad_ + _Cheese Balls_ + _Bread and Butter Sandwiches_ + _Strawberry Trifle_ + _Gipsy Jelly with Whipped Cream_ + _Lemon Cocoanut Cake_ + _Meringues filled with Preserved Walnuts_ + _Tea_ + _Cocoa with Whipped Cream_ + + +OYSTERS IN POTATO BALLS. + +Cook the potatoes the day before. While hot mash them, season nicely +with salt, paprika and a little celery salt. Add a generous lump of +butter, and one or two lightly beaten eggs. Form into little balls with +the hands floured. The next morning scoop out a hollow large enough to +hold two or three nicely seasoned oysters, press over the part removed, +egg and bread-crumb, and fry in a wire basket in deep hot fat. Drain a +minute on unglazed paper, and serve at once. + + +RICE MUFFINS. + +Sift together half a teaspoonful of salt, a heaping teaspoonful of +baking powder, and two cupfuls of flour. Add two well-beaten eggs to one +cupful of sweet milk, and stir into the flour, with one teaspoonful of +melted butter and one cupful of dry boiled rice. Beat thoroughly, and +bake in buttered pans for thirty-five minutes. Serve with maple syrup. + + +TURKEY SALAD. + +Cut the cold turkey meat into dice and mix it with twice the quantity of +diced celery and one cupful of broken walnut meats. Mix all well +together and moisten with a good boiled dressing. Serve in a nest of +bleached lettuce. + + +CHEESE BALLS. + +Roll rich pastry out very thin, cut it into circles with a small +tumbler, put two teaspoonfuls of grated cheese in the center of each, +add a dash of cayenne and a teaspoonful of finely chopped walnut meats, +then draw the edges of the paste together over the cheese, pinching it +well to form a little ball. Bake in a hot oven to a very pale brown. +Before serving reheat in the oven. + + +STRAWBERRY TRIFLE. + +Cut one large stale sponge cake in horizontal slices the whole length of +the loaf. They should be half an inch thick. Beat the whites of four +eggs to a stiff snow, divide it into two portions; into one stir two +level tablespoons of powdered sugar and one-half of a grated cocoanut; +into the other stir the same amount of powdered sugar and one-half pound +of sweet almonds blanched and pounded. Spread the slices of cake with +these mixtures, half with the cocoanut and half with the almond, and +replace them in their original form. The top crust should be cut off +before slicing the cake as it is used for a lid. Hold the sliced cake +firmly together and with a sharp knife cut down deep enough to leave +only an inch at the bottom, and take out the center, leaving walls only +one inch thick. Soak the part removed in a bowl with one cupful of rich +custard flavored with lemon. Rub it to a smooth batter, then whip into +it one cupful of cream which has been whipped to a dry stiff froth. Fill +the cavity of the cake with alternate layers of this mixture and very +rich preserved strawberries. Then put on the lid and ice with a frosting +made with the whites of three eggs, one heaping cupful of powdered sugar +and the juice of one lemon. Spread it smoothly over the sides and top of +the cake, and keep in a very cold place until time to serve. Then place +it on a silver or crystal dish, and put alternate spoonfuls of the +whipped cream mixture and preserved strawberries around the base. + + +MERINGUES FILLED WITH PRESERVED WALNUTS. + +Beat the whites of six eggs to a stiff firm snow, stir into it +three-fourths of a pound of powdered sugar, flavor with a little lemon +or rose water, and continue to beat until very light. Then drop them +from a spoon, a little more than an inch apart, on well buttered paper, +keeping them as nearly egg-shaped as possible. Place the paper on a +half-inch board and bake in a slow oven until well dried out. Remove +from the paper, scrape out the soft part from the underside, and before +serving fill with preserved walnuts and stick each two together. The +preserved walnuts are a very delicious sweet but one rarely met with. + + + + +CHAPTER III. + + +A CUBAN BREAKFAST. + +The palm, of course, is the key note for decoration, as it is the +characteristic plant of the tropics. But in order to be true to the +scheme in mind, that is, to make your surroundings appear truly southern +and create a local atmosphere, a marked difference should be made +between the arrangement of our usual American interior and the room +which aims at the imitation of a Cuban home. Light and air are most +important, the factors _sine qua non_, and the scene of the _Almuerzo_ +(breakfast) should not recall the hot house, the conservatory, nor the +dimly lighted, heavily curtained apartment of our northern dwellings. +There should be space, plenty of windows, the fewest possible hangings, +and these light in weight and color. + +For the mantel and table decorations dwarf palms are very effective, +while larger ones of many varieties are appropriate for corners and +other available places. Very pretty souvenirs can be made of small palm +leaf fans. A Cuban landscape and the name of a guest are painted +thereon, and tiny Cuban and American flags tied on the handle make a +neat finish. + +As most of the dishes served will be new to the guests, it is advisable +to have at each place a menu card where they may see how the dishes are +called, that they may not only relish them knowingly but remember their +excellence. + +The hour for breakfast is noon, although it may be taken as late as one +o'clock. + +Here is a typical breakfast which can be easily reproduced with the +material at our command. + + _Almuerzo_ + _Olives_ + _Aeles Sausage_ + _Eggs in Revoltillo_ + _Boiled Rice_ + _Fried Plantains_ + _Fish in Escabeche_ + _New Potatoes_ + _Tenderloin Steak_ + _Lettuce Salad_ + _Guava Paste and Fresh Cheese_ + _Cocoanut Desert_ + _Fruit_ + _Coffee_ + +The olives should be served with cracked ice; the Aeles sausage +(imported) in very thin slices. + + +EGGS IN REVOLTILLO. + +Fry in a little butter a good sized onion chopped fine; when brown, add +three fresh tomatoes and one sweet green pepper cut into small bits. +Salt to taste and let simmer until the tomatoes are quite cooked, then +add six eggs which have been beaten. Stir while cooking and serve soft +as you would scrambled eggs. + + +BOILED RICE. + +Rice in Cuba is an indispensable article of food, and no meal is +complete without it. There is no little art required in its preparation, +and it is imperative that it should be dry and tender at once. Like most +simple things, it has a certain knack to it. Having thoroughly washed +the rice, place it in a saucepan with three or four times the same +quantity of water; salt generously and allow to boil until the grain is +soft but not broken; drain off carefully all the water, cover the +saucepan tightly and place at the back of the stove, where it will +finish cooking slowly and become dry through the action of the steam. A +small piece of lard added a few moments before serving glazes the rice +and brings out its flavor. Each grain should stand apart from its +neighbors. Some Cubans add a single kernel of garlic after removing the +water. The quantity is so small that there is but a suspicion of a +taste, and it gives this frugal dish a certain _cachet_. + + +FRIED PLANTAINS + +are essential to every breakfast in the tropics, but they are not always +obtainable here. A very good substitute is the ordinary banana. It +should not be over ripe. Fry until a rich brown in hot fat. These three +dishes should be served at one course. + + +FISH IN ESCABECHE. + +Take three pounds of bonito or halibut in slices, fry and lay for +several hours in a sauce made of half a pint of vinegar, in which the +following ingredients have boiled for a few minutes: Three or four +cloves, a bay leaf, a pinch of thyme, a kernel of garlic, a sliced +onion, half a teaspoonful of coloring pepper, three tablespoonfuls of +good salad oil and a few capers, olives and pickles. Hard boiled eggs +may also be used for garnishing. It is eaten cold, and will keep, well +covered in a stone jar, for weeks. (This dish is invaluable in summer.) +Serve with new potatoes, boiled, over which a lump of butter and a +tablespoonful of finely chopped parsley have been placed. + + +TENDERLOIN STEAK. + +The best restaurants in Habana prepare the steak as follows: Take a +tender filet of beef, cut in cross sections an inch and a half thick, +wrap each piece in greased paper, and broil over a brisk fire. Remove +the papers, add butter, salt, pepper and plenty of lemon juice--say the +juice of two lemons for a whole filet. In Cuba they use the juice of the +sour orange, but that is not to be had here. This is the _creole_ style, +and is simply a modification of the French way. If you want the steak _a +la espanola_, it should be fried instead of broiled, and when well done +each piece surmounted by a _mojo_. The _mojo_ is a little mound +consisting of onions and green peppers chopped very fine, and lemon +juice added to the gravy. + +Guava paste is easily obtained from any importer, and it is the proper +thing to eat it with fresh cream cheese or sliced Edam cheese. + + +COCOANUT DESSERT. + +This is purely a tropical dish, but Americans are very fond of it. Peel +and grate a cocoanut; make a syrup out of four cups of sugar and two of +water; when the syrup begins to thicken (when it has boiled about five +minutes) throw in the grated cocoanut and cook on a moderate fire half +an hour more; stir in the beaten yolks of three eggs and a wine glass +full of sherry. Remove from the fire. + +The final point of your breakfast is the coffee, and in Cuban eyes the +affair will be a success or a failure according to the quality of this +supreme nectar. The berry should be the best obtainable; freshly +roasted, or at least the flavor refreshened by heating the grain in the +oven a few minutes before using. Grind and percolate at the last moment. +Serve black and _very strong_, in very small cups. + + + + +CHAPTER IV. + + +SPRING AND AUTUMN BREAKFASTS. + +The centerpiece is of moss and ferns with arbutus blossoms peeping out, +with a border of green and white fairy lamps mushroom form. Miniature +flower beds, marked off with tiny white shells are in each of the four +corners of the table. In one lilies of the valley stand upright, +narcissii are in another, white tulips in a third and white lilacs wired +on a tiny bush make the fourth. The name cards have tiny photographs of +a farm with the name of the guests in gilt script. At each place is a +tiny May basket of moss filled with arbutus, spring beauties, and wild +violets, for a souvenir. The ice cream in flower forms is brought in in +a spun sugar nest resting on twigs of pussy willows. The menu is a very +simple one and includes grape fruit, the center cut out and filled with +a lump of sugar soaked in rum, cream of clams, shredded whitefish in +shells with horseradish and cucumbers, filet of beef with mushrooms, new +potatoes, new asparagus, mint ice, squab on toast with shoestring +potatoes, current jelly; salad of cucumbers, pecan nuts and lettuce with +French dressing; ice cream, white cake, and black cake, coffee and cream +de menthe. + + +APRIL BREAKFAST. + +April's lady wears the pussywillow for her flower, and this makes a +delightful springlike motif for decoration. For the breakfast have +round tables or one long table with twig baskets of pussywillows tied +with bows of soft grasses, raffia dyed a silvery grey. The table is set +with the old-fashioned willow pattern china, quaint Sheffield silver and +is unmarked by any of the small dishes of sweets that fill breakfast +tables. The name cards are decorated with sprays of pussywillows in the +upper left corner and miniatures of famous women writers of this and the +past decade taken from magazines: George Eliot, Miss Austen, Miss +Mulock, Jean Ingelow, Elizabeth Barrett Browning, Felicia Hemans, Louisa +M. Alcott, Mrs. Humphrey Ward, Mrs. Burton Harrison, Mary E. Wilkins +Freeman, Elizabeth Stuart Phelps, Margaret Deland. + +The menu is strawberries in little twig baskets with brown paper caps +filled with sugar, planked fish with sliced cucumbers, deviled +sweetbreads and mushrooms on toast squares, Saratoga potatoes, hot +rolls, brandy peaches, waffles and hot syrup, coffee. + + +A MAYPOLE BREAKFAST. + +This breakfast is given the last week in May and can be copied by the +summer hostess substituting different flowers in season. The guests are +seated at small tables, each table being decorated with a different kind +of flower--the iris, marguerites, sweet peas, roses, mignonette, etc. +Before each plate stands a tiny Maypole about the size of a lead pencil, +wound with baby ribbon of different colors. These are souvenirs for each +guest. For the first course have fresh strawberries served with their +leaves and blossoms. Then a cream of celery soup served in cups. +Croutons are served with this. The soft shell crabs are served on a bed +of water cress and radishes cut in fancy shapes. With them is served a +thick mayonnaise on half a lemon; and cucumbers with French dressing. +The brown and white bread sandwiches are cut in the shape of palm +leaves. Delicious orange sherbet is served in champagne glasses. Then +comes broiled chicken with new potatoes, French peas and hot rolls. The +fruit salad is served in head lettuce with square wafers accompanying. +The ice cream is molded in the form of red and white apples, with a +cluster of real apple blossoms laid on each plate. With this is served a +white cake with whipped cream and French coffee. + + +MAY BREAKFAST. + +Carry out the May basket idea for a breakfast. By searching the ten-cent +stores one can find little imitation cut glass baskets with handles. Use +a large cut glass basket or bowl with wire handle over the top for the +center of the table and one of the smaller baskets filled with pansies, +valley lilies or May flowers at each place. Or make a pretty crystal +wreath a short distance from the center by using crystal candlesticks +with white candles and shades of glass beads, alternated by the little +glass baskets filled with dainty flowers or maidenhair fern. Or use +these baskets for green, white or pink bonbons. Another pretty May +basket idea is to suspend little baskets of flowers from the back of +each chair and use an immense basket of flowers for the center of the +table. Suitable toasts for the name cards, which should be little flower +baskets cut out of water color paper and decorated, would be sentences +describing Mayday in various countries. Or, use sentiments of flowers. +Here are some: + +The red rose: "I love you." The daisy: "There is no hope." Lily of the +valley: "My heart withers in secret." The lilac: "You are my first +love." Violets: "I am faithful." You will enjoy hunting for flower +sentiments. + +For the menu serve: Tomato bisque, wafers; sweetbread croquettes, peas, +new potatoes, creamed asparagus, lemon sherbet; spring salad (radishes, +cucumbers, tomatoes, with French dressing on lettuce leaf), +strawberries, served with hulls on and around a paper cup or mound of +fine sugar; white cake with chocolate icing. + + +AN AUTUMN BREAKFAST. + +If one loves the reigning color, brown, give a brown breakfast in which +all shades from seal to orange are used in pretty combination. A flat +wreath of brown foliage extends inside the plate line. In the center of +the table is a pyramid made of the tiny artificial oranges, buds and +blossoms that are shown in the milliners' windows. From this pyramid +radiate streamers of light brown tulle in wavy lines across the table to +the wreath at the edge. Yellow candles with autumn leaf shades in +yellows and browns are placed inside the space between the center and +the wreath. The name cards are placed inside little boxes decorated +with pyrographic work and suitable for jewel boxes. The creamed lobster +is served in cups covered with brown tissue paper, the browned chops, +browned fried potatoes, and browned rice croquettes are served on plates +decorated with a design of brown oak leaves and acorns. The ice cream is +chocolate frozen in shape of large English walnuts and the little +squares of white cake bear the design of a leaf in tiny chocolate +candies. + + +A MUSICAL ROMANCE. + +Have it for entertainment at breakfast with prizes for the one who +answers best. Each question is answered by the name of a song. + +Questions. + + 1. Who was the lover? + 2. Who was his sweetheart? + 3. In what country were they born? + 4. On what river was his home? + 5. What was his favorite state? + 6. Where did he first meet her? + 7. What part of the day was it? + 8. How was her hair arranged? + 9. What flower did he offer her? + 10. When did he propose to her? + 11. What did he say to her? + 12. What was her reply? + 13. When were they married? + 14. Her maid of honor was from Scotland; what was her name? + 15. The best man was a soldier; who was he? + 16. When in the civil war did the groom and best man become + acquainted? + 17. A little sister of the bride was flower girl; what was her name? + 18. In what church was the ceremony solemnized? + 19. In the thoroughfares of what foreign city did they spend their + honeymoon? + 20. What motto greeted them as they entered their new dwelling? + 21. Who did the bridegroom finally turn out to be? + +Answers. + + 1. Ben Bolt. + 2. Sweet Marie. + 3. America. + 4. Suanne River. + 5. Maryland, My Maryland. + 6. Comin' Through the Rye. + 7. In the Gloaming. + 8. Her Golden Hair was Hanging Down her Back. + 9. Sweet Violets. + 10. After the Ball. + 11. Won't You Be My Sweetheart? + 12. If you Ain't Got No Money You Needn't Come Around. + 13. In Springtime, Gentle Anne. + 14. Annie Laurie. + 15. Warrior Bold. + 16. While We Were Marching Through Georgia. + 17. Marguerite. + 18. Church Across The Way. + 19. Streets of Cairo. + 20. Home, Sweet Home. + 21. The Man That Broke The Bank at Monte Carlo. + +The answers to the above should not be arbitrary. There are many songs +that afford quite as good answers as those given above, and the score +should credit anyone that makes a reply which fits the question. + + +A RED ROSE BREAKFAST. + + "I find earth not gray, but rosy, + Heaven not grim, but fair of hue." + +Here is a pretty breakfast for the month of June. + +Have for the centerpiece a huge bowl of jacque-minot roses. Use long +sprays of the leaves and arrange the flowers very loosely in the bowl. + +Have for the boutonnieres at each cover a bunch of red rose buds tied +with scarlet ribbon. + +The place cards are also red roses cut to the required shape from rough +drawing paper and appropriately colored. + +Of course the red touch will be introduced as frequently as possible +into the menu. Serve tomato soup, salmon salad and claret water ice. +Cakes must be glazed in red, and the ice cream, served in artistic +little baskets of spun sugar, to take the form of red roses. + +Have side dishes filled with pink coated almonds and candied rose +petals. + +Then, during the dessert course, introduce what is called a Rose Shower. + +This will be on the order of the literary salads that were so popular +some time ago, but it is newer. + +The idea is this: Cut from red tissue paper a couple of dozen little +leaf shaped pieces to be crimped and creased and coaxed into +representing rose petals. On each petal write a familiar quotation +relating to the rose. + +These leaves are to be passed around the table, each guest taking one, +and when done with it, passing it on. + +Prizes will be offered to the guests who are able to name the authors of +the largest number of quotations. + +Here are some of the verses: + + That which we call a rose, + By any other name would smell as sweet. + + --_Shakespeare_. + + But earthlier happy is the rose distilled + Than that which, withering on the virgin thorn + Grows, lives, and dies in single blessedness. + + --_Shakespeare_. + + The rose is fairest when 'tis budding new; + And hope is brightest when it dawns from fears. + The rose is sweetest washed with morning dew, + And love is loveliest when embalmed in tears. + + --_Scott_. + + 'Tis the last rose of summer + Left blooming alone. + + --_Moore_. + + You may break, you may shatter the vase if you will, + But the scent of the roses will hang round it still. + + --_Moore_. + + He wears the rose + Of youth upon him. + + --_Shakespeare_. + + As though a rose should shut and be a bud again. + + --_Keats_. + + She wore a wreath of roses, + That night when first we met. + + --_T. H. Bayley_. + + The rose that all are praising + Is not the rose for me. + + --_T. H. Bayley_. + + Loveliest of lovely things are they + On earth that soonest pass away. + The rose that lives his little hour + Is prized beyond the sculptured flower. + + --_Bryant_. + + Flowers of all hue and without thorn the rose. + + --_Milton_. + + A rosebud set with little wilful thorns, + And sweet as English air could make her, she. + + --_Tennyson_. + + Let us crown ourselves with rosebuds before they be withered. + + --_Bible_. + + Gather ye rosebuds while ye may, + Old time is still a flying; + And this same flower that smiles today, + Tomorrow wille be dying. + + --_Herrick_. + + Their lips were four red roses on a stalk. + + --_Shakespeare_. + + And I will make thee beds of roses + And a thousand fragrant posies. + + --_Marlowe_. + +These, of course, will be only about half enough, but the hostess can +add others to them. + +The prize for the best list of answers should suggest roses in some way. + + +CHRYSANTHEMUM BREAKFAST. + +The time ten o'clock. Invitations, to be on a large sized visiting card, +this wise: + + Mrs. ---- + At Home, + Wednesday morning, November Seventh, + Nineteen -- ---- + ten o'clock, + 340 ---- Street, + Please reply. + Breakfast. + +Enclose card in envelope to match. + +Have three schemes of color for decorations--white chrysanthemums for +parlor, pink for library, and yellow for dining-room. + +Serve at small tables, with rich floral center pieces, and handsomely +draped with Battenburg, or linen center piece and plate tumbler doylies. + +Place cards, two and one-half inches by six in size, should be decorated +with a spray of chrysanthemums on a shaded background in water colors, +leaving sufficient blank for a name and outlining the top card with cut +edges of leaves. + + +FIRST COURSE. + +A small cluster of grapes served on dessert plates. + + +SECOND COURSE. + +Baked apple--(Remove the core and fill with cooked oat meal; bake and +serve with whipped cream over the whole.) + + +THIRD COURSE. + +Chicken croquettes, scalloped potatoes, buttered rolls, celery, coffee. + + +FOURTH COURSE. + +Fruit and nut salad, served in small cups on a bread and butter plate, +with a wafer. + + +FIFTH COURSE. + +Ice cream, in chocolate, pink and white layers; angel food, and pink and +white layer cake. + +Have a dish of salted almonds on each table. + + +POND LILY BREAKFAST. + +White and green are the colors for a September breakfast. Have the +dining room decorated with luxuriant ferns and dainty, fragrant water +lilies, the fireplace banked with ferns, the lilies scattered carelessly +over the mantel. + +In the center of the table have a miniature rowboat heaped high with the +lilies. For the souvenirs have very small oars which could afterwards be +used for paper knives; besides clusters of lilies. + +Harp music is the most in harmony with our ideas of lilies and the lily +naiads, so the soft strains will form a delightful accompaniment to the +breakfast. + +This is the menu: + + _Cream of Lettuce Soup_ + _Steamed White Fish_ + _Hollandaise Sauce_ + _Potato Balls_ + _Maitre de Hotel Sauce_ + _Jellied Chicken_ + _Cauliflower, Creamed_ + _Asparagus_ + _Cheese Salad_ + _Metropolitan Ice Cream_ + _Small Cakes_ + _Niagara Grapes_ + _Coffee_ + + +CREAM OF LETTUCE SOUP. + +Break the outer green leaves from two heads of lettuce. Place neatly +together and with a sharp knife cut into shreds. Put them into one quart +of white stock and simmer gently for half an hour. Press through a +colander, return to the fire. Rub together one tablespoonful of butter +and two of flour, add two tablespoonfuls of hot stock and rub smooth, +add this to the soup, stirring constantly until it thickens. Add a level +tablespoonful of grated onion, one cupful of cream and a seasoning of +salt and white pepper. + +When ready to serve, beat the yolk of one egg lightly, pour into a +tureen, turn the hot soup over it and add a heaping tablespoonful of +finely chopped parsley. + +The fish is garnished with cress. + + +CHEESE SALAD. + +Mash very fine the cold yolks of three hard-boiled eggs, and rub with +them a coffee cupful of finely grated cheese, a teaspoonful of mustard, +a saltspoonful of salt and one-half as much white pepper. When all are +well mixed, add two tablespoonfuls each of oil and vinegar, alternately. +Heap this upon fresh lettuce and garnish with the whites of eggs cut +into rings, and a few tips of celery. Serve with hot buttered crackers. + +The ice cream is served on lily leaves. The cakes are white, with green +icing. + +This is the music selected: + + Solo--"To a Water Lily" _McDowell_ + Old Song--"Lily Dale" + Vocal Solo--"Row Gently Here, My Gondolier" _Schumann_ + + +A TULIP BREAKFAST. + +A pretty idea is a tulip breakfast. The centerpiece is a large basket +filled with tulips of different colors. A pretty course is strawberries +served in real tulips lying on fancy plates with the stems tied with +narrow ribbon the same shade as the tulip. The ice cream is served in +shape of a tulip, and the salad is in a cup of green tissue paper +imitating four tulip leaves. This is the plan for finding places. The +name cards are decorated with tiny landscapes. On the back of the card +is written the title of a song and the guest finds her own name in the +title. For example a guest named Mamie will find her place by the words +"Mamie, Come Kiss Your Honey Boy," one named Alice will find hers "Oh, +Don't You Remember Sweet Alice, Ben Bolt;" Mollie in "Do You Love Me, +Mollie Darling," etc. The menu is: + + _Fruit Cup (Strawberries, Oranges, White Grapes with Whipped Cream)_ + _Bouillon, Wafers, Radishes_ + _Escalloped Fish, Wafers, Pickles_ + _Veal Loaf, Whipped Potatoes, Green Peas_ + _Hot Rolls, Pickles, Sherbet_ + _Fruit Salad, Wafers_ + _Ice Cream in Shape of Tulips, Strawberries Served in Real Tulips_ + _White Cake, Bonbons_ + _Coffee_ + + +A GRAPE BREAKFAST. + + May the juice of the grape enliven each soul, + And good humor preside at the head of each bowl. + +Nothing could be prettier nor more appropriate for September than a +grape breakfast. If possible, have the design of the lunch cloth in +grapes, and use a pyramid of purple and white grapes for the center of +the table. Lay perfect bunches of grapes tied with lavender ribbon on +the cloth for decoration. Serve grapes in some fashion with each course, +single, in tiny bunches, or the leaves decorating the plates. Mold +gelatine in a grape mold and color with grape juice. Use white grapes +for the salad and grape juice to drink. Serve grape jelly with the meat +course. + + +WOMAN'S CLUB BREAKFAST. + +Have the table of honor a round table with a large round basket of white +flowers and everything corresponding in white. Use roses, carnations or +any white flower you choose. Have oblong tables radiating from the +center table with place for four on each side and two at the outer ends. +This leaves no guest seated with her back to the honor table. Have the +oblong tables decorated in pink. Have name cards with carnations thrust +through the corner, at each plate. Make the breakfast a daylight affair, +unless the day is a dark one. + +Serve chopped fresh sweet cherries sweetened and with a little rum or +white wine poured over them; let stand for several hours in the +refrigerator and serve in stem glasses. Chicken croquettes molded in +form of small chickens, or broiled chicken with water cress; creamed +potatoes, sliced cucumbers, hot rolls, spiced peaches served in +champagne glasses; whole tomatoes stuffed with cooked cauliflower and +nuts set on branch of cherry or strawberry leaves; cheese sandwiches +made very thin; ice cream molded in form of strawberries, small cakes +frosted, (place half of a large strawberry on top of each piece of cake +before serving). + + +BREAKFAST AL FRESCO. + +A breakfast al fresco is just the thing to entertain a party of young +girls. Have the tables on the porch. At each plate have a cluster of +flowers answering a conundrum. Give each girl a card containing the +conundrum and ask her to find her place at the table by the flower +answering the questions. These questions will not be hard for a hostess +to arrange and will of course depend on the flowers she can secure. +Here are a few sample ones given at a recent breakfast: Who will attend +our next entertainment? Phlox. What happened when Gladys lost her hat in +the lake? A yellow rose (a yell arose). What paper gives the most help +in decoration? Justicia (just tissue). What will the Far North do for +you? Freesia. For what hour were you invited? Four o'clock. What is the +handsomest woman in the world? American Beauty. Use pink and green for +the color scheme and add a little touch of these two colors to +everything served. Tie the skewers of the chops with pink and green +ribbons and have the ice cream one layer of pistachio and one of +strawberry. + + + + +CHAPTER V. + + +THE MODERN "FIVE O'CLOCK." + + "A cup she designates as mine + With motion of her dainty finger; + The kettle boils--oh! drink divine, + In memory shall thy fragrance linger!" + +Although indebted to England for the afternoon tea, it is a very +informal affair across the water. It doubtless originated in suburban +homes, where during the hunting and holiday seasons, large and merry +house-parties are entertained for weeks together. Returning late from +driving or field sports the tired guests require some light refreshment +before making their toilets for the evening dinner. The English hostess +very sensibly meets this claim upon her hospitality by serving tea and +biscuit in library or drawing-room. + +From this small beginning comes the American "Five O'Clock," one of the +prettiest of all social functions, and still smiled upon by Dame Fashion +as a favorite method of entertaining. Decorative in character, it gives +opportunity to display the treasures of porcelain, glass, silver, +embroidered napery and all the lovely table-appointments that everywhere +delight the heart of woman. More exquisite than ever before are the +little tea-tables--a succession of crescent shaped shelves, rising one +above the other, two, three or four in number, as the taste inclines. +Upon these, resting on cobwebs of linen or lace, are placed the +priceless cups, tiny spoons, graceful caddy and all other articles +necessary to the service. The silver caddy is now a thing of sentiment +as well as use--one recently bestowed as a bridal gift bearing engraved +upon it this little verse: + + "We sit and sip--the time flies fast, + My cup needs filling,--project clever! + She comes and I grown bold at last + Say 'Darling, make my tea forever!'" + +In the future of married life, how sweet this reminder of the past, when +all the days were golden in the light of love, youth and hope! Another +couplet pretty and suggestive is found in + + "A cup and a welcome for everyone, + And a corner for you and me." + +Amid flowers and softly shaded lights sits the gracious woman who pours +the liquid gold into the fragile cups, dispensing meanwhile, smiles and +the bright charming small talk that is so necessary to the success of +these occasions. A wise hostess selects for this important position the +most brilliant, tactful woman within her circle of friends. The menu, +although by no means regulated on the English house-party plan, should +consist of trifles--sandwiches, wafers, fancy cakes, ices, and possibly +a salad. Foreigners understand the value of the simple feast which makes +frequent entertaining possible and a delight rather than a burden. In +America the menu, decorations, etc., grow more and more elaborate from +the ambition of each successive hostess to out-do her neighbor, until +the economy and beauty of simplicity is irretrievably lost in the +greater expense, fatigue and crush of a more pretentious function. + +At the afternoon tea guests may come and go in street toilet, with or +without a carriage in accordance with preference and pocketbook. However +elegant the appointments and surroundings of this special function, the +progressive hostess must remember that her culture will be judged by the +quality of the beverage she serves. It is an age of luxury and refined +taste in palate, as in other things, and _tea_ is no longer TEA, unless +of a high grade and properly brewed. The woman who trusts her domestic +affairs to a housekeeper, or in the event of attending to them herself, +depends wholly for the excellence of an article upon the price she pays, +is a very mistaken one. Without informing herself she may very naturally +conclude that Russian or Caravan tea is cultivated, buds and blossoms in +the land of the Czar, until later on, when her ignorance meets a +downfall in some very embarrassing way. + +The high-class, fancy teas of China are prepared by special manipulation +and for the use of wealthy families in the Celestial Empire and are +therefore never exported to other countries. Russian tea-merchants, +recognizing this, send shrewd buyers across the desert into China just +at the season to secure the choicest pickings for future consumption by +the nobility of their own country. Of late years the "Five O'Clocks" +and consequent craze for fine teas in America has tempted them to obtain +a small quantity above the requirements of their titled patrons in +Russia and this they export to the United States. If genuine, the name +Russia or Caravan tea signifies the choicest and most expensive grade +procurable the world over. It will be remembered that among the many +gifts bestowed when in this country by its recent guest, Li Hung Chang, +were beautifully ornamented boxes and packages of this delicately +flavored and fragrant tea. The high class grades from India and Ceylon, +although not as costly as the Russian, may be used by the hostess of the +modern "Five O'Clock" without risk to her reputation as a woman of +culture. She will consent, however, + + "That tea boiled, + Is tea spoiled," + +and avail herself of the pretty and convenient silver-ball, or the +closely covered pot or cups in which these rare teas should never brew +over three minutes. For the famous tea service of China and Japan, tiny +covered cups are always presented. + +The American hostess will regret when too late, the many advantages of +the afternoon tea, alas! foolishly sacrificed upon the altar of her +vanity to excel in the extravagance of hospitality. Even now experience +teaches that "a tea" means anything from its original intention of +informal, pleasant social intercourse with light refreshments, to the +function which includes hundreds of guests, who are entertained at a +banquet presenting the most expensive achievements of florist and +caterer. In repudiation of this is the strict code of etiquette +requiring that "an invitation be worded to indicate truthfully the exact +character of the hospitality it extends. Courtesy to guests compels +this, that they may be able to conform in toilet to the occasion and +thus avoid the mortification of being under or over-dressed, the +_latter_ to be counted as much the greater misfortune." This from a very +ancient book, it is true, but its lesson in good manners is none the +less pertinent now than when written in the dead past. + +It remains with the hostess, whether one shall enjoy the pleasures and +privileges of the pretty Five O'Clock. Whether in the line of elegance +or simplicity, the tea Russian or Ceylon, it can be dainty, well served, +and lovely with flowers of sweet graciousness and cordial welcome. These +united may be depended upon to make it the social success coveted by +every woman who poses as a hostess, whether in cottage or palace! + +Nowhere are the artistic instincts of a modern hostess more charmingly +brought to bear than in the appointments of her tea-table. To show +individuality in this cosy afternoon ceremony, is an aim not difficult +to reach. + +The Russian table should have a cloth with insertion bands of the strong +Muscovite peasant lace that is brightened by red and blue threads in the +pattern; a tea caddy of niello work; and a brass samovar, of course. + +Facilities for fitting out a Japanese tea-table can be found almost +everywhere. The "correct" outfit consists of a low lacquered table, +lotus-blossom cups--with covers and without handles--and a plump little +teapot heated over an _hibachi_ of glowing charcoal. It is not a +Japanese custom to have the tea-table covered, but the famous +embroiderers of Yokohama, having learned to cater to foreign tastes, now +send out tea-cloths of the sheerest linen lawn, with the national bamboo +richly worked in white linen floss above the broad hem-stitched hem. +These are exquisitely dainty in appearance, but can be easily and +successfully laundered--a very important consideration. + +But the quaintest of all is the Dutch table, where the sugar basin is +supported over the heads of chased silver female figures; the cream jug +is in the form of a silver cow, and the beguiling Jamaica shows richly +dark through a Black Forest spirit bottle. + +Cakes and wafers have lost favor at tea-tables. They have been replaced +by little savories, which harmonize with the popular antique silver and +china, by passing under their old-fashioned name of "whets;" for the +afternoon tea, originally intended to be a light refreshment, had become +a detriment to the dinner. Savories, on the contrary, are a whet to the +appetite and clear the palate for the due appreciation of the dinner. +Two or three different kinds are usually served. Anybody possessed of a +little cooking knowledge can arrange a variety of them at a minimum of +trouble and expense, and in their variety lies half their charm. + +There are many kinds of fish, both preserved in oil and smoked, that may +be used. These should be sprinkled with chopped _fines herbes_, placed +upon thin slices of fresh bread--from which the crust has been carefully +cut--rolled and served "_en pyramide_." + +Toasted crumpets, heavily buttered, spread with _caviar_ upon which a +little lemon juice has been squeezed and served hot, are considered a +great delicacy at English tea-tables. Another way of serving _caviar_ is +to spread it on thin bread and butter, which is then rolled up like tiny +cigars. Russians declare, however, that the less done to _caviar_ the +better it will be, and to send it to the tea-table in its original jar, +with an accompaniment of fresh dry toast and quartered lemon, is the +fashion preferred by connoisseurs. + +It takes a grand dame, so to speak, to give a tea. The vulgarian almost +always overdoes it. She gets things to eat, while the woman who knows +gets people, and doesn't care what they have to eat. There is nothing +about a whole shop of provisions, while people who dress well, look +well, talk well and behave well, make up that charming circle called +Society. + +The tea table may be green and white. Palms, ferns, mignonette, mosses +and clusters of leaves lend themselves to the nicest effects against the +whites of the table-cloth and china. If color is preferred, there are +tulips and daffodils of gorgeous beauty, and good for a week's wear. + +Nothing but white damask is used by gentlewomen. The woman who gives a +tea never pours it. There are other things she can do to please her +callers. Tea is usually served with candlelight, and to be a success +need cost next to nothing, for nothing need be served that is +substantial enough to dislocate the appetite for dinner. Some women +serve an old fashioned beat biscuit, about the size of an English +walnut, with the cup of tea. These biscuits are awfully good, but only +the old mammies who have survived the War know how to make them, and +there is where the old families have the advantage of the new people. +Others serve brown sandwiches made of Boston brown bread and butter. + +More slices of lemon than cream jugs are used. Cream is something of a +nuisance, and if people don't take lemon they can take tea as Li Hung +Chang does. For a guest to have a preference and emphasize it, is +downright rude. To be asked to a lady's house is glory enough for any +one. The grumbler can go to a restaurant and take a cup and drink it up +for a dime. + + +AN AFTERNOON TEA. + +Send out the invitation for an afternoon tea a week or ten days or even +two weeks beforehand. Use visiting cards and below the name or in the +lower left corner, the hours: 2 to 6, or any hours one chooses. On the +top of the card or below the name write the name of the guest for whom +the tea is given, if it is an affair in honor of some guest. + +Decorate the rooms simply or elaborately as one chooses. For a small tea +simply fill the vases with flowers, and make a special feature of the +tea table in the dining room. Have a center basket of flowers and ferns +tied with satin ribbons on the handle, or have cut glass vases at the +corners. Use lighted candles, white, or the color of your flowers, if +carrying out a certain color scheme in the dining-room. Pink, red or +yellow are liked for this room as they are warm, bright colors. If the +tea is given in spring or summer, green and white are liked. Have +candles and shades match the color scheme and place silk or satin of the +color used under the mats and doilies. On the table have cut glass or +fine china dishes filled with candies, chocolates, salted nuts and +candied fruits. Tea may be served from one end of the table and an ice +from the other. Have a friend pour tea. Place before her the small cups, +saucers, spoons. She fills the cups and hands them to the guests or to +those assisting in the dining-room. The cream, sugar or slices of lemon +are passed by assistants. Piles of plates are on the table by the one +serving ice. The ice is served into a cut glass cup and placed on the +plate with a spoon. Cakes are passed; so are the bonbons. Serve tea and +chocolate or coffee. If one wish a more elaborate collation, pass +assorted sandwiches, which are on plates on the table, or have a plate +containing chicken salad on a lettuce leaf, olives and wafers. Waiters +are best when the refreshments include two or three courses. The ices +may be brought in or served from the table and the coffee and tea served +from the table. + +Ask from five to ten friends to assist in the parlors, to see that +guests go to the dining-room and that strangers are introduced. Stand at +the entrance or before a bank of palms in a window or corner and greet +the guests. The guest or guests of honor stand with the hostess and she +introduces them. A great many ladies do not wear gloves when receiving, +but it is proper to wear them. It would seem that the hands would keep +in better condition to shake hands with guests, if gloves were worn. + +Bank the mantels with ferns and flowers and cover the lights with pretty +shades of tissue paper. Use pink or green and white in the parlors and +red, yellow or pink in the dining-room. Serve a fruit punch from a table +covered with a white cloth and trimmed with smilax, ferns and flowers. +Use a large punch bowl and glass cups. Have a square block of ice in the +bowl. If a cut-glass punch bowl is used, care should be used lest the +ice crack it. Temper the bowl by putting in cold water and adding a few +bits of ice at a time until it is chilled. Do not put ice into a warm +bowl or one that has not been thus tempered. + +If there is music have a string orchestra concealed behind palms in a +corner of the hall or dining-room. + + +TELLING FORTUNES BY TEAGROUNDS. + +First, the one whose fortune is to be told should drink a little of the +tea while it is hot, and then turn out the rest, being careful not to +turn out the grounds in doing so, and also not to look at them, as it is +bad luck. + +Then she must turn the cup over, so that no water remains, for drops of +water in the teagrounds signify tears. + +Next, she must turn the cup around slowly toward her three times, +wishing the wish of her heart as she turns it. + +After this she must rest it a minute against the edge of a saucer--to +court luck. + +Then the fortune-teller takes it and reads the fortune. + +Three small dots in a row stand for the wish. If near the top it will +soon be realized. If at the bottom some time will elapse. + +If the grounds are bunched together it signifies that all will be well +with the fortune-seeker, but if they are scattered it means much the +reverse. + +A small speck near the top is a letter. A large speck, a photograph, or +present of some kind, either one depending on the shape of the speck. + +The sticks are people--light or dark, short or tall, according to their +color and length. A small one means a child. A thick one, a woman. + +If they lie crosswise they are enemies. If straight up, intimate +friends, or pleasant acquaintances to be made. + +If a large speck is near them, it means they are coming for a visit, +bringing a valise or trunk. + +If there is a bottle shape near a stick it means a physician. If a book +shape, a minister or lawyer. If many fine specks, a married man. + +The sticks with a bunch of grounds on their backs are bearers of bad +news, or they will "say things" about you. + +A long line of grounds with no openings between foretells a journey by +water. If openings, by rail. + +A large ring, closed, means an offer of marriage to an unmarried woman. +To a married one, it means a fortunate undertaking. To a man, success in +business. + +A small ring is an invitation. + +Dust-like grounds bunched together at the bottom or side are a sum of +money. + +A triangle signifies good luck, so does an anchor or a horseshoe. + +A half moon or star to married people means a paying investment. To +unmarried, a new lover or sweetheart. + +A pyramid is extremely lucky. + +A square or oblong, new lands. + +Flowers, a present. + +Leaves, sickness and death. + +Fruit of any kind, health. + +A hand, warning, if the fingers are spread. If closed, an offer of +friendship or marriage. + +A cross signifies trouble. Any musical instrument, a wedding. Bird, suit +at law. Cat, deception. Dog, faithful friend. Horse, important news. +Snake, an enemy. Turtle, long life. Rabbit, luck. House, offer of +marriage, or a removal. Flag, some surprise or a journey to another +country. + +A heart is the most propitious sign of all, as it means happiness, +fidelity, long life, health and wealth. + + + + +CHAPTER VI. + + +SCOTCH TEA. 1. + +To give an odd function that is not a complete fizzle is a fine art. +Easy enough it is for the hostess to plan an out-of-the-ordinary affair, +but to have the party turn out a success is, as the Kiplingites are +eternally quoted as saying, "quite another story." + +For music have the Highlander's bag-pipe, the door opened by a man in +the striking garb of Scotland. For decoration use white heather and +primroses. + +In the dining-room have the words "We'll take a cup o' kindness yet" in +large letters and conspicuously framed in pine. Presiding at the table +have young girls in Scottish costume who dispense the "cup o' kindness" +from a silver teapot nestling-in a "cosey"; (a padded cloth cover) to +keep hot the favorite feminine beverage. + +The delectable dishes dear to the Highlander's heart are passed for the +approval of feminine palates. These viands include scones, a sort of +muffin made with flour, soda, sugar and water. These are split and +filled with orange marmalade straight from Dundee and, as everybody +knows, the best in the whole culinary world. Scones are baked on +griddles, and are especially popular in the country houses of Scotland. + +Then there is a rich pastry called shortbread, made of butter, sugar and +flour--no water--and beaten up; rolled out about an inch thick and baked +in sheets. Shortbread is a great delicacy in Scotland. There are oat +cakes also, a biscuit made of oatmeal, shortening and water. Two kinds +of cake--black fruit cake and sultana cake, which is a pound cake +containing sultana raisins--complete the course of Highland dainties. + +On the walls drape the striking plaids of Scotland, worked with the +names of the different clans. + +In the reception-room have the words, "a wee drappie," framed in pine. +The inscription should be over a table on which is served mulled wine +from a silver pitcher kept in hot water. Even a white-ribboner would +call mulled claret delicious or get a black mark from the recording +angel for prevarication. + + "Better lo'ed ye canna be, + Will ye no come back again." + +makes a last pleasing inscription over the entrance for the departing +guest. + + +SCOTCH TEA. 2. FOLLOWED BY SUPPER. + +A Scotch day, modeled after a genuine party in "Bonnie Scotland," is a +pleasing idea for the entertainment of a Lenten house party. From twelve +to twenty-four guests are entertained, the ladies being asked to come at +three o'clock and the gentlemen at half past six. As every woman, no +matter what her condition in life, works industriously knitting or +crocheting lace or embroidering, each guest brings her bit of handwork +and the afternoon is spent in chatting while fair fingers ply the +needles. At five o'clock the guests are invited to the dining-room where +they are seated at a large table. + +At a typical Scotch tea the centerpiece is an oblong piece of satin in +any preferred color edged with a ruffle of white lace. In the center of +this is a tall vase holding a miscellaneous bouquet, and at the corners +of the centerpiece are small vases of similar design holding similar +bouquets. All edibles are on the table at once, there is no removing of +courses. The teacups, silver teapot with satin cosey, silver or china +hot water pitcher and sugar and cream are placed in front of the +hostess. The hostess asks the taste of the guest as to sugar and cream +and fixes the tea herself. The maid passes the tea and then retires, and +the service becomes informal, the guests assisting. At each place is a +small tea plate, knife and spoon, but no napkins and none of the +numberless dishes generally seen on American tables. No water glasses +are placed on the table. Instead there is a pitcher, carafe or siphon on +the side-board or serving table, which is passed to the guest should he +ask for water. The table is nicely balanced by dishes in pairs, there +are two plates of butter, one fresh and one salted at either end of the +table, two plates of bread, two plates of fancy cakes, two dishes of of +bread, two plates of fancy cakes, two dishes of jelly, etc. The menu for +the tea is white and graham bread and fresh and salted butter, tea, +scones, strawberry jam, orange marmalade, fancy cakes, including +macaroons, jelly cake made in two layers and called jelly sandwiches and +sometimes tiny cold pancakes. The last course is fresh strawberries +served on the stem with powdered sugar. + +The men arrive at half past six o'clock and are served tea in the +library, smoking room or den. Preceding the supper which is served at +half past nine o'clock, the guests talk, play cards or have music. The +supper table is arranged much as the tea-table save between the small +vases are small candleholders with lighted candles. The host and hostess +are at either end of the table and each serves a meat, the plates being +passed by a maid and by the guests. There is a vegetable dish at each +end of the table. The meats and vegetables are served on one plate, the +only extra plate being the small bread and butter plate with the bread +and butter knife laid across it. + +The maid removes the first course dishes and places a large bowl of +strawberries and dessert saucers before the hostess who serves +strawberries, the maid and the guests passing the saucers. The guests +hand the nuts, cheese, fresh fruits and other edibles about, doing away +with the services of the maid. + +The supper menu includes a hot beef-steak and onion or other meat pie, +cut by the hostess, hot fish, Finnan Haddie being a great favorite, cold +tongue, mashed potatoes, cauliflower, celery, cheese, bottled pop, +lemonade, white bread, graham bread, scones, fresh and salted butter, +jellies and jams, marmalade. The second course is fresh strawberries, +oranges, bananas, English walnuts. + +After supper cards, music and chatting fill in the hours until midnight +and sometimes longer for the bonnie Scots are typical night owls. + + +A GYPSY TEA OUT OF DOORS. + +A Gypsy tea is the occasion of entertainment of young men by young +women, wherein the young men have nothing to do but come and be treated +just as hospitably and courteously as is possible. The girls must do all +the hard work, all the planning, all the inviting and bear all the +responsibilities of every kind. Twelve or more girls meet and appoint +committees to attend to the necessary arrangements--one committee to +select a picnic ground, another to invite the young gentlemen whom they +desire to attend, another to arrange for the music, and another to get +the refreshments. All the other committees work under the directions of +the committee on arrangements. A Gypsy tea always begins at twilight. +The girls who are to select the picnic ground must exercise much +judgment in deciding on a convenient and picturesque location, and as +dancing is always an attractive feature of such an outing, they should +see that there is a suitable pavilion nearby. Then there must be a spot +well adapted for a campfire, for a Gypsy tea would never be a success +without a campfire burning in the twilight. Other essentials are a +kettle and tripod. Three rough poles are made to form a tripod and the +kettle is suspended from the vertex of the angles or the crossing point +of the poles. Music, in which string instruments figure most +conspicuously, should be selected, as this lends itself best to the +weird effect which should be sought. Three or four pieces will generally +be sufficient and they may consist of a violin, guitar, banjo and snare +drum or the drum may be omitted if not convenient. The committee +appointed to gather the refreshments must have the assistance of all the +other women of the club, for its work is very arduous and necessitates +great care and precaution and good judgment. Each girl must subscribe +something to eat, and care should be taken that all the girls do not +contribute cakes, pies and pickles. Get plenty of cold meats, sandwiches +and you might have some nuts of some kind or sweet potatoes or raw eggs +or something to roast in the campfire. In a Gypsy tea the young women +must all go to the grounds by themselves, unattended by the men and the +men are to arrive in a body later; they have previously been informed of +the exact location and hour when they will be expected. The young women +should all wear Gypsy costumes and one must be a fortune teller or good +at pretending that she can tell fortunes. If suitable arrangements can +be made for their reaching the grounds without appearing too conspicuous +they may wear the Gypsy costumes as outer garments en route. Otherwise +each girl can slip on something easily divested, over the Gypsy dress +and remove it at the picnic grounds before the young men arrive, donning +it again before time to start home. + +Arrangements should be made for a vehicle to make the round of all the +girl's homes on the day of the Gypsy tea to gather up the refreshments +and take them to the picnic ground previously selected. + +On the day of the outing all the girls gather at an appointed place and +go together to the grounds by such means of transportation as they deem +best suited to the conditions. The vehicle containing the refreshments +and other needful appendages may follow. + +On reaching the grounds the girls all get busy making the preparations +and getting everything in excellent condition for the arrival of the +boys. The tripods are arranged, the kettle is hung, the campfire is +built, and the grounds are made to look artistic. + +When the men arrive just at the hour of sundown, everything is in +readiness. The fire is burning brightly, the fortune teller is at her +post, the kettle is steaming and the refreshments are spread on table +cloths laid on the grass. Then the tea is made and each man enjoys a +dainty but toothsome repast. + +After tea the baskets and equipments are replaced in the wagon and the +grounds cleared. The remainder of the evening may be spent in dancing, +fortune telling and the like. + + + + +CHAPTER VII. + + +A JAPANESE TEA. 1. + +In Japan the hostess serves the tea from the table. There is a charcoal +burner over which the water is kept lukewarm, not hot. The tea is +powdered very fine. It is in the teapot or cups as the hostess chooses. +The water is poured over it and off quickly for the tea in the cup is +very weak and only straw-colored, not dark as we make it. It is drunk +without cream or sugar. With it are served tiny wafer-like sweet cakes +and dishes of bonbons are on the table, no nuts, just bonbons. Nothing +is on the table save the tea equipment, tiny cups and saucers and dishes +of sweets. As the water is only lukewarm one can easily have the five +o'clock teakettle on the table (though that is not Japanese). As fast as +the water boils pour into a pitcher and keep the kettle replenished, +pouring into the cups from the pitcher. Or have the maids bring the +water from the kitchen. In Japan the geisha girls are employed in the +public teahouses to entertain men visitors so "maids" will be a better +term by which to call the young girls who help you. If one wishes to +make their room Japanese, fill the vases with imitation peach or cherry +blossoms, hang Japanese lanterns in doorways and Japanese banners, which +can be made from paper napkins and bright red paper for a background. +The incense sticks are very inexpensive and any large department store +which deals in Japanese goods including the five and ten cent stores, +keep them. + +Serve date sandwiches cut in shape of dominoes and dotted with currants, +or nut or any sandwiches desired cut in this shape and so decorated, +chocolate with whipped cream, strawberries arranged around a mound of +powdered sugar, a spray of strawberry leaves and blossoms laid on the +plate, or any fresh berries. Serve small cakes domino shape covered with +white icing, dotted with tiny chocolate candies representing the domino +spots. Or if one wishes to serve ice cream with the berries have it +moulded in a two quart can, then turned out on a round platter, making a +column of ice cream. Surround with fresh berries at the base with a few +large perfect berries on top. + + +A JAPANESE TEA. 2. + +Instead of using the orthodox square at home cards, write the +invitations on long, thin, narrow slips of paper, the lettering running +from the bottom to the top and from right to left; a few queer birds, +the suggestion of a lantern and a falling chrysanthemum splashed in +carelessly in sepia, are very effective touches. The cherry-blossoms are +used in decorating, which are simply little, round, white paper petals +with the edges dipped in red dye, fastened to boughs and put up +everywhere, as are also the fluffy chrysanthemums, dainty butterflies, +and a profusion of cheap little fans. + +A huge Japanese umbrella hangs over the tea-table, at which four girls +dressed in kimonas preside, while two others are in the drawing room. + +The kimonas, which are very easily made, are all different in color, +although a two-color scheme would, perhaps, be prettier--say white and +yellow, or white and mauve, with chrysanthemums to correspond. + +The refreshments are, perhaps, the most novel part of the whole idea. +Instead of the conventional salads, ices, cakes, etc., the guests are +served with delicious tea, in the daintiest of Japanese cups, and hot +buttered baps. During the afternoon have selections from "The Geisha," +"The Mandarin," "The Little Tycoon," and "The Mikado." + + +A JAPANESE TEA. 3. + +At a Japanese Tea, several small tables are used, set at intervals in +the room; these are generally presided over by the hostess and the +ladies who receive with her, each being furnished with a tea service. +They are laid in white damask or linen embroidered in a Japanese design, +the center is occupied by a circular mound of red blossoms which +symbolize the emblem of the Flowery Kingdom's flag, combining the +national colors also red and white. + +In the middle of the mound, slightly elevated, there is placed a +"Jinriki-sha," which is the riding vehicle of Japan, a two-wheeled +affair resembling our modern dog-cart; it is drawn by a man in costume +and seated in it is a woman, also in costume, holding above her and +large enough to extend over the table, one of those grotesque paper +umbrellas, which are as much a part of that country as its rice and tea. +The edges of these are festooned with red and white flowers and hung +with the smaller sized, globe shaped lanterns that are used profusely +about the room also, for decorating and lights. + +Candelabra likewise is used, and it should be of that quaint looking +black material that is decidedly Oriental in appearance and is the +latest thing in such bric-a-brac. White tapers with red shades show off +to advantage above this dark fancifully wrought metal, shedding a softly +subdued radiance, at once pretty and restful to the eye. + +The chrysanthemum, while not the national flower, is the imperial +favorite and best beloved bloom of the people, therefore it is the +proper one for decoration, united with potted plants, palms, vines, etc. +All hues and kinds may be combined in the general adornment of room or +rooms (the red and white being confined to the tables alone), for +twining, banking or bouquets, just as fancy dictates, and the +furnishings admit. The chrysanthemum, gorgeous in itself and lavishly +employed, makes a superb decoration, and if, for a background, the +walls, doors, windows, etc., are draped in Japanese tapestry goods, with +friezes of the flowers, the result will prove singularly striking and +beautiful. + +Of course, Japanese china is used, and as to the things to eat there can +be offered thin sardine sandwiches, delicate wafers, fruits, +confections. This is merely a suggestion; individuals use their own +ideas, and at different places customs change. Ices served should be in +oblong squares with round red centers to represent the flag of Japan. +Souvenirs for guests, if any are given, ought to be small cups and +saucers of the genuine ware or fac-simile in candy, tied with red and +white ribbons. + + + + +CHAPTER VIII. + + +TWO VALENTINE TEAS. + + Here's to a cup of tea. It holds intoxication great for me. + I find it makes me want to dare + Do bold things right then and there; + To steal a kiss from Phyllis fair, as she pours tea. + +Pink is the color scheme; the invitations are written on rose-tinted +cardboard, cut heart-shape and adorned with floral love-knots. The +hostess can wear a pink gown and the rosy-hue effect is also carried out +in the dining-room decorations. On a blank space of the wall have two +hearts formed of pink carnations and smilax, and pierced by a gilded +arrow. Beneath, on a pink cardboard, lettered in gold, have this verse: + + "Love always looks for love again; + If ever single it is twain, + And till it finds its counterpart + It bears about an aching heart." + +The long table, covered with snowy cloth, has the valentine idea in +heart design used as much as possible in the decorations. The candles +are pink and the paper shades in the shape of roses; pink bonbons +bearing appropriate mottoes and tiny cakes covered with pink frosting, +are in heart-shaped dishes; around the dishes are garlands of green, +caught in a bow-knot with a narrow pink satin ribbon. In the center of +the table is a large heart-shaped cake, fringed with smilax and pink +roses, and on the top, pink figures numbered from one to sixteen. +Before the cake is cut, a silver tray holding corresponding numbers is +passed, with the explanation that one of the pieces contains a tiny gold +heart, and that the finder will surely succumb to Cupid's darts before +another year. In another piece is a dime which will bring the lucky +possessor success, wealth and happiness. + +The place-cards consist of heart shaped booklets with the name of the +guest in gold, and an artistic sketch of Cupid equipped with bow and +arrow. On the leaves are the following conundrums: + + What kind of a ship has two mates and no captain? (Courtship.) + + What is the difference between a mouse and a young woman? (One + wishes to harm the cheese, the other to charm the he's.) + +The souvenirs are square cards, on which are quaint pen sketches, and +rhymes, each peculiarly adapted to the one that receives it, and, of +course, more or less personal. + +The ices are heart-shaped and the two maids who act as waitresses +represent the Queen of Hearts, attired in dresses bedecked with hearts, +and small crowns of hearts upon their heads. + +Have a heart hung from the chandelier, the guests in turn being placed +about eight feet from it, then request them to hold the left hand over +one eye, raise the right arm even with the heart, and keeping it in that +position, walk rapidly straight ahead and hit it with a finger, striking +horizontally. It is declared easy to do until tried. + + +A VALENTINE TEA. 2. + +Here are some contests for a valentine tea. Call on each one for an +impromptu valentine. Award a book of rhymes for the best. Turn down the +lights and require each man to propose to his partner. Prepare red +cardboard hearts and write fortunes on them with baking powder and +water. Ask each guest to select a heart and hold it to the fire when the +writing will appear. Provide a fish pond with comic valentines. Provide +a long table, sheets of fancy paper, flowers, pictures, paste, scissors +and watercolors and ask each to make an original valentine. The game of +hearts, the auction of hearts and the auction of valentines are old but +excellent ways of amusing a company. For the auction of hearts the girls +are in a separate room and a clever auctioneer calls off their charms +and merits and knocks them down to the highest bidder, who does not know +who he has bought until all are sold. A fancy dress party, each girl +representing a valentine, is a delightful entertainment for the evening. +A small boy may be used for Cupid and blindfolded. He takes a man from +one side of the room and presents him to a girl on the other side of the +room. + + + + +CHAPTER IX. + + +A GRANDMOTHER'S TEA PARTY. + +One of the newest suggestions for an original hospitality is "A +Grandmother's Tea Party." If you have an "at home" day, as every busy +woman should, and you want to serve tea to your guests, offer it to them +as it was offered fifty years or more ago. + +First of all, collect all of your antique table service. Every family +has some dear old treasures of the kind--tea cups, old linen, flower +vases, silver epergns, etc. + +You probably have somewhere laid away a wonderful old damask cloth which +dates back at least half a century. Cover the table with this and +scatter over it a handful of carnations, allowing them to fall at +haphazard. + +The centerpiece will be in the form of a huge cake placed on a high +glass dish. This confection might be resplendent in a design of blossoms +and turtle-doves carried out in variously tinted icings as the old-time +cakes so often were. + +On either side of the cake dish are placed tall epergns--veritable +antique pieces built high with pyramids of fruit. Bonbons--they should +be called sugar plums in this connection--must be old-fashioned sweets +quaintly wrapped in fringed papers. + +Often the tall glass lamps will also be procurable in a pattern of fifty +years ago. + +This will produce a thoroughly charming little table with a quaintness +and a touch of femininity that everyone will enjoy. + +The woman who is looking for a new way to serve tea on her day at home +couldn't do better than to attempt this. It is easy to do; it costs +little, it is pretty; it is feminine. + + +AN APRIL FOOL TEA. + +Send invitations asking your guests to dress as foolish as possible. The +hostesses costume can be combinations of several, as a decollete +corsage, short walking skirt, one high-heeled slipper and one bedroom +slipper, one side of her hair braided and hanging down and the other +piled up high and decorated with feathers from the duster. Or she can +dress as "Folly" with pointed black velvet bodice, white blouse, red and +yellow striped skirts, pointed cap and wear a small black masque +covering the upper part of the face, and carry a stick wound with red +and yellow ribbon with tiny bells fastened by ribbons. If you care to +take the trouble and the expense (though it need not be very great), you +can construct a maze or labyrinth by which the guests approach your +door. Make this of frames of wood covered with sheeting, newspapers or +heavy cartridge paper, and make as many turns in it as you choose. When +the front door is reached have it fly back and display the sign: "April +Fool. Try the back door." If you have a side entrance you can have a +similar sign and prolong the agony. Have a dummy hostess at the back +door and direct the guests to one or two wrong rooms before they reach +the right dressing room. + +Have a masked person standing at the door of the parlor as hostess. When +the guest starts to shake hands, display the sign "April Fool, I am not +the hostess." Have two or three hostesses before the right one is +reached. + +Have the room full of surprises in the way of decorations, cabbage heads +and vegetables for bouquets, tin lanterns for lights, a den for stuffed +animals and similar fakes. + +No talking of any kind will be permitted for the first hour, though two +or three notebooks and pencils can be displayed for those who feel they +must express their thoughts. The examination of the "fool" costumes will +take place in deaf and dumb show. Give a bunch of onions tied with green +calico for the worst costume. + +Ring a big dinner bell at six o'clock and arrange one or two childish +games to be played to fill in the time before tea or ask the guests to +represent some noted character in pantomime, the others to guess which +character is portrayed. + +For the tea pass cards numbered from one to ten and have the guests call +for their supper by indicating four numbers--1, fork; 2, sandwich; 3, +plate; 4, pickle; 5, napkin; 6, glass of water; 7, cup of coffee; 8, +cake; 9, spoon; 10, ice cream. + +For instance, a guest writing on his card 1, 3, 5, 6, would receive a +fork, plate, napkin and glass of water for his supper. Have several +waiters and put names on the lists so that all the articles may be +brought in at once. After waiting until those who get articles of food +try to eat them, for of course, the sandwiches, cake, pickles and ice +cream must be "April Fool" ones made of sawdust, cotton and similar +substances. Serve real sandwiches, coffee, cake and ice cream. + + +A COLONIAL TEA. + +A delightful way to entertain six elderly lady friends would be to give +a Colonial tea. Word the invitations thus: + +"My Dear Madame:--Ye distinguished Honor of your Presence is requested +Thursday, ye Second of October, from Three of ye Clock until ye early +Candlelight, at Four Hundred and Seven, Sheridan Road, ye City of ----, +ye State of ----, to meet your most Obedient and Humble Servant, +Mistress ----." + +Light the rooms with candlelight and decorate with nosegays of garden +flowers and autumn leaves. Seat the guests at round tables. Have all the +viands on the table at once. Let the menu be cold turkey, pressed +chicken, cold tongue, tiny pocketbook rolls, jellies and preserves, +gelatines, pound cake and fruit cake, hot tea and chocolate. Decorate +the table with old-fashioned flowers in quaint vases. Women of that age +generally prefer to bring their own needlework and visit, so have a +brief program of old-fashioned music, or an interesting old-fashioned +story read. + + +PRETTY ROSE TEA. + +One of the most beautiful "rose" teas can be given if one has a rose +garden. Hundreds of dozens of roses, white for the drawing-room, red for +the hall and library, yellow for the music room and pink for the dining +room can be used. The roses are placed in immense Oriental bowls on +polished table tops. The tea table has an immense basket of pink and +white roses in rare varieties and the surface of the table is covered +with a smilax mat bordered with pink roses and tiny electric light bulbs +looking like glow worms. The ice cream is in the shape of a pink cup +with green handles filled with fruit the whole being of ice cream and +very delicious. With this is served little pink cakes and candy roses +and chocolate with whipped cream. + + +OMBER SHADES OF ROSE. + +A beautiful color effect can be secured for a tea by placing on a long +table a series of French baskets of roses shading from American beauty +to white. The basket at the lower end of the table is in the American +beauty shade, the next basket of roses of a lighter shade, the third a +deep pink, the fourth a pale pink and the fifth basket bride roses. Tied +to these baskets are ribbons in the omber shades of rose. The candles +between the baskets are the same shades as the different roses and the +electric lights of the chandelier are hooded in rose like shades of +varying hues. + + +A BOUQUET TEA. + +Let the invitations read somewhat in this way: "Will you take tea with +us under the trees Tuesday afternoon at five o'clock? Please wear a +bunch of roses. Hoping that we may have the pleasure of your company, +believe me, + + Sincerely yours, + ----." + +The piazza is the most natural place for the guests to assemble, and +after hats have been laid aside within doors, the four walls of the +house may be left behind, and on the shaded piazza, made charming with a +few bowls of roses, the Bouquet Game can be played, making a pleasant +beginning to the party. This game is most suitable for a gathering not +too large, as it somewhat taxes the memory. The guests are placed at one +side of the piazza in a long line and each is provided with a bouquet, +holding a few less flowers than there are guests, that is: If there are +fifteen guests, each should have a dozen flowers. Each person then takes +the name of a flower and as the hostess calls the roll each says slowly +and distinctly, "I am a pansy," "I am a rose," "a tulip," "a violet," as +the case may be. The hostess writes these names down so that she may +have them for reference. She may call the roll once again when this is +done to freshen memories, and then until the end of the game no one, +under any circumstances, may reveal her flower identity. Then one at a +time, beginning at the right hand, each guest is called to the center +facing the line to be asked one question by every one in turn in the +line. In her answers the one in the center must include the questioners' +flower identity. No. 1, for instance, is "Lily" and asks the person in +the center. "What animal do you like best?" He answers, "Tiger-lily" and +then Lily presents him with a flower. No. 2 may be "Sunflower" and the +one in the center cannot remember it, so when asked a question he says +to sunflower or No. 2, "Weed I know you not" and gives Sunflower a +flower, and so all down the line until the end when the one who has been +in the center takes his place in the line and the next in turn comes out +to the middle of the piazza to face the ranks and try his memory. Of +course many of the flower names can only be brought in awkwardly, but +there is a chance for some cleverness and fun. + +The game makes merry fun if all enter into the spirit of it. If any one +gets entirely out of flowers he drops out of the game. At the end prizes +are given to the man and the girl having the largest number of flowers +in their bouquets. + + +SPRING PLANTING. + +Spring Planting is another good contest: + + Plant the days of the year and what will come up?--Dates. + Plant a kiss and what?--(two lips) Tulips + Plant a girl's complexion and what?--Pinks. + Plant tight shoes and what?--Acorn. + Plant a millionaire and what?--(Astor) Aster. + Plant a disciple of St. Paul and what?--Timothy. + Plant a landing for boats and what?--Docks. + Plant an unfortunate love affair and what?--Bleeding heart. + Plant some cats and what?--Cat tails. + Plant a government building and what?--Mint. + Plant the author of "The Marble Faun" and what?--Hawthorn. + Plant a tramp and what?--(beat) Beet. + Plant a dude and what?--Coxcomb. + Plant something black and what?--Nightshade. + Plant a vessel for holding liquid and what?--Pitcherplant + Plant the signet of a king of Israel and what?--Solomon's seal. + Plant a fortune hunter and what?--(marry gold) Marigold. + Plant a little puppy and what?--Dogwood. + Plant a happy love affair and what?--Hearts-ease. + Plant a lover's request and what?--Forget-me-not. + Plant a wise man and what?--Sage. + An Israelite with the habit of traveling and what?--Wandering Jew. + Plant a young lady on a foggy morning and what?--Maid-in-the-mist. + Plant an afternoon hour and what? Four o'clock. + Plant a bird in old clothes and what?--Ragged robin. + Plant the unmarried man's bane and what?--Bachelors buttons. + Plant something neat and what?--Spruce. + Plant a dainty piece of china and what?--Buttercup. + Plant a cow and what?--Milkweed. + Plant Solomon's sceptre and what?--Goldenrod. + Plant a little boy and what?--Johnny-jump-up. + Plant a young minister and what?--Jack-in-the-pulpit. + Plant a royal lady and what?--Queen-of-the-meadow. + +Then if the hostess has even a bit of a garden, a bell rung out under +the trees calls the merry throng to partake of old-fashioned "high tea" +at little tables set where the afternoon shadows slant restfully, and +with the birds' music about, the charm of out-of-doors will add flavor +to the dainties. Tea biscuit, chicken salad and tea or chocolate, ices +or frozen custard and sponge cake are most suitable. + + +A HIGH TEA. + +A High Tea is one of the most complimentary entertainments to which a +hostess may invite her friends in the afternoon. The number of guests is +limited, but the possibilities for decoration, daintiness and elegance +are unlimited. The exact hour is written on the invitation, as High Tea +at 4:00 o'clock (or 5:00 o'clock). The guests may number about +twenty-four, but twelve or sixteen is a desirable number. They arrive +exactly at the appointed hour. They are seated at small tables having +places for four at each table. The menu is a little more substantial +than for a reception. Here is a typical "High Tea" menu: + + _Hot Bouillon_ + _Sweetbread and Mushroom Patties_ + _Tiny Pickles_ + _Creamed Chicken in Green Peppers_ + _Cauliflower Scalloped_ + _Hot Rolls_ + _Spiced Cherries_ + _Asparagus Salad_ + _Grated Parmesan Cheese_ + _Ice Cream in form of Fruits, Flowers, or any desired form_ + _Angel Food_ + _Coffee_ + +This menu, of course, may be varied. Clam cocktail, grape fruit, a fruit +cup or hot fruit soup may be served for the first course, croquettes, +any sort of salad and ice cream or gelatines. + +An original embroidery contest to precede the tea is to secure the large +pattern initials which come very inexpensive, getting the initial of +each guest. Prepare oblong pieces of linen or lawn which will fold into +envelope shape, six by fourteen inches. Give each guest a piece of the +linen and the pattern for her initial. She embroiders the initial in the +corner or center of the flap to the "envelope" which is a stock and +turnover case when finished. Each guest is given her turnover case to +finish as a souvenir. Give prizes for the best initial, the one +completed first and for the slowest. + + +A SIMPLE MENU FOR HIGH TEA. + +For a high tea for ladies, serve first an oyster cocktail in glasses, +fruit punch or brandied peaches. Then serve sweetbread salad, with bread +and butter sandwiches. Frozen eggnog and fig cake are a change from the +regulation ice cream. Follow by tea. + + +A "BOOK-TITLE" TEA. 1. + +The latest novelty in afternoon entertainments in England is what is +called a "book-title" tea. Of course, this would be just as amusing in +the evening, and any refreshments may be served that the hostess +prefers. + +The guests are all expected to devise and wear some particular badge or +ornament which indicates, more or less clearly, the title of some book, +preferably works which are well known. + +The "badges" worn may be very clever and most tastefully executed. +"Dodo" may be impersonated by showing a bar of music containing the two +representative notes of the tonic sol-fa method. "Little Men" is +represented by a badge bearing the names of little great men, such as +Napoleon, Lord Roberts, etc. + +A lady may wear around her neck fragments of china tied by a ribbon. +This represents "The Break-Up of China," Lord Charles Beresford's book. +Another lady, whose name is Alice, may wear a necklace of little +mirrors, and this represents "Alice Through A Looking Glass." An +ingenious design consists of a nickel coin, a photo of a donkey, another +nickel coin, and a little bee, meaning "Nickolas Nickleby." A daisy +stuck into a tiny miller's hat stands for "Daisy Miller," and the +letters of the word olive twisted on a wire for "Oliver Twist." + +Two little gates, made of paste board and a jar, represents "Gates +Ajar," and a string of little dolls dressed as men, "All Sorts and +Conditions of Men." There are many other interesting and ingenious +designs. + + +A BOOK TITLE TEA. 2. + +This is an original entertainment for a few friends. Have amusing pen +and ink sketches handed around together with a small note book and +pencil for each guest. Explain that each sketch is supposed to represent +some well-known book and each guest is given an opportunity to put on +his or her thinking cap and name the volume in his note book and pass +the sketch on. This novel game affords no end of mirth and enjoyment and +at a given time the hostess looks over the books and corrects them. + +The House of Seven Gables is very simple and easy to guess, it being +simply a rough sketch of a house with seven gables. + +An Old-Fashioned Girl is represented by a girl of ye olden time in +simple and quaint costume with a school bag on her arm. + +A small snow covered house is enough to suggest "Snow Bound" to many of +the guests. + +The Lady and the Tiger ought not to puzzle anyone, it is a simple sketch +of a lady's head in one corner and a tiger in the other. + +On one card appears 15th of March, which seems more baffling than all +the others. It proves to be "Middlemarch." + +A large letter A in vivid red of course represents "A Scarlet Letter." + +"Helen's Babies" is a sketch of two chubby boys in night robes. + +"Heavenly Twins" is represented by twin stars in the heavens. + +"Darkest Africa" needs nothing but the face of a darkey boy with mouth +stretched from ear to ear. + +One of the sketches is a moonlight scene with ships going in opposite +directions and is easily guessed to represent "Ships that Pass in the +Night." + +Anyone with originality can devise many other amusing and more difficult +sketches. Prizes might be given to the one who guesses the largest +number correctly. + + +PATRIOTIC TEA. + + "While other constellations sink and fade, + And Orient planets cool with dying fires, + Columbia's brilliant star can not be stayed, + And, heaven-drawn, towards higher arcs aspires; + A Star of Destiny whose searching rays + Light all the firmament's remotest ways." + + "That force which is largely responsible for the greatness and + grandeur of the Republic is the woman behind the man behind the + gun." + +Booklets with small silk flags mounted on the covers and bearing these +quotations with tiny red, white and blue pencils attached make suitable +favors for the guests at a high tea. For one contest give twenty minutes +in which to write a list of words ending in "nation" as, carnation, +condemnation, etc. For this prize give a red, white and blue streamer on +which tiny flags of all nations are fastened. For a second contest +allow a given length of time in which to write correctly the words of +the American national anthem. A book containing a description of +national music would make a suitable prize for this contest. Decorate +the dining room with silk flags and red, white and blue bunting and in +the center of the table have a blue vase filled with red and white +hyacinths or carnations or roses. Have the ice cream frozen in form of a +bust of Washington on a shield in three colors. + + +DEBUT TEA. + +The leading color in the refreshment room is yellow. The table has a +beautiful lace cover and in the center is a large basket of yellow +roses, the Golden Gate variety. Around the center are candles with +yellow silk shades and a silver compote holding green glace grapes tied +with yellow ribbon. The mantel is filled with ferns and a mass of yellow +roses in the center. The electric lights at either side of the mantel +have yellow silk shades. Instead of ice cream and cake, the menu for the +afternoon tea is a delicious meringue filled with whipped cream and wine +jelly, coffee and glace grapes. + + +YELLOW TEA. + +Yellow is a pretty color for a bridal tea given in June. Use scores of +yellow candles in crystal candlesticks and candelabra and yellow roses +in vases, baskets and wall pockets on window and book ledges, plate +rails, book cases and hung in the doorways by yellow ribbons. An +immense basket of yellow roses and ferns with a white cupid in the +center is pretty in the center of the tea-table. Outside this basket +have a border of individual crystal candlesticks with yellow tapers and +small golden hearts attached to the tapers. The bonbons are yellow +hearts and all the refreshments are yellow and heart shaped. + + +A CANDLELIGHT TEA. + +Illuminate the rooms with candles in different colors with shades to +correspond, green and white in the parlor, setting a row of candles in a +straight line across the mantel and banking them with masses of feathery +green. Use pink in the dining or supper room. Have a round table lighted +by pink candles and pink shades in flower forms, placing the candles +either in a pyramid in the center or in a wreath with Christmas green +tied with broad pink ribbon, in the center. At each plate put a tiny +Dresden candle stick (such as come in desk sets) with pink candles for +favors. Serve hot bouillon, oyster and mushroom patties, tiny pickles, +creamed chicken in green peppers, cauliflower au gratin, hot rolls, +spiced cherries, asparagus salad, grated Parmesan cheese, wafers, ice +cream in form of pink candles with lighted tapers, Christmas cakes. + + +A FLOWER TEA. + +For early September a flower tea is a most enjoyable affair and is +easily arranged with little expense. Have the invitations sent out at +least a week before the event. + +The parlors should be tastefully arranged and decorated with flowers. +Wild flowers are in abundance at this time and they are always bright +and cheery. + +Let each guest, as she arrives, be presented with a bouquet of flowers, +no two being alike. + +For amusement there is nothing better and more instructive than the +following: + +Pass to each lady a sheet of paper with a pencil, the paper containing +typewritten questions. Explain to the company that the contest is to +last fifteen or twenty minutes as desired. + +The printed questions are to be answered by the name of flowers. + +Here are appropriate questions for the contest, with correct answers: + + What lady veils her face? Maid-of-the-Mist. + Who is the sad lady? Ane-mone. + What lady weeps for her love? Mourning-bride. + Who is the bell of the family? Bell-Flower. + What untruthful lady shuns the land? False-Mermaid. + What young lady is still the baby of the family? Virginia Creeper. + What lady comes from the land where ladies bind their feet? + Rose-of-China. + Who is the neat lady? Prim-rose. + +After the given time expires let each guest sign her name to the paper +she holds and exchange with her nearest neighbor. Then the fun begins as +one rises and reads the questions and answers. + +Each lady should mark the paper she holds and in rotation they rise and +give the number of correct answers, not mentioning the name on the +paper. When it has been decided which paper holds the greatest number of +correct answers, the contestant's name is given as winner, and she is +presented with a dainty souvenir, such as a flower vase, or a dainty +painting of flowers. Other games and contests may follow, all suggestive +of flower land. + +The afternoon-tea should be dainty and appropriate. A big doll, +literally covered with flowers, makes a pretty centerpiece for the +table. Let ice lemonade be served, each glass having a sweet flower +floating on its surface. The cakes should be in the form of flowers and +the bonbons, flower candies. + +It is pretty to call each guest by the name of the flower given her when +she arrives. + +If there is music after tea let a song of the flowers be rendered. + + +AN EXCHANGE TEA. + +This style of party is intensely amusing, and will keep a large company +interested for several hours of an evening or afternoon, as it is one +continued round of mirth-provoking "sells," in which everybody is +"sold." It is not so much in vogue for small affairs, where only a few +guests are invited, but where a large crowd is to be entertained it is +just the thing to furnish enjoyment and fun. + +This is how it is arranged. When requested to attend an exchange tea, +each person, male and female, picks out from his belongings, personal +or otherwise, such an article as he or she does not want, and after +wrapping it well, takes it to the party. Of course, everybody desires to +get rid of his parcel, and the exchange business waxes warm and furious +as it progresses, for usually not one individual obtains anything which +he wishes to keep, as a "pig in a poke" is scarcely ever a bargain. + +Constant exchanging is not compulsory, so that if by any lucky chance +you have gotten rid of your own bundle, and become the proud possessor +of another whose hidden treasures happen to suit you, then you are +privileged to stop and hold on to your prize. Generally speaking, +however, the contents of the mysterious parcels are hardly ever +desirable, which creates all the more excitement and enthusiastic +bargaining, and in the end each one will be left with something +ridiculous or utterly useless, upon his hands. + +And that's just where the fun comes in. + +Serve this menu: + + _Cold Sliced Chicken, garnished with tiny Radishes and Hard-boiled + Eggs_ + _Olives_ + _Nut Sandwiches_ + _Orange and Pineapple Salad_ + _Sweet Wafers_ + _Strawberry Ice Cream_ + _Iced Tea_ + + +A WATERMELON TEA. + +Ask a congenial party, being sure that all are fond of watermelon. Have +the fruit on ice at least twenty-four hours before serving, and above +all things give this affair when the temperature is up in the nineties +if you want it fully appreciated. Have a sharp knife and cut the melons +at the table (for it is such a decorative fruit), and use only white +dishes and flowers. Let each guest count the seeds in the piece or +pieces and give a souvenir to the one having the largest number. A +pretty prize and appropriate is to procure a very small and symmetrical +melon, cut off the end, hollow out and line with oiled paper, fill with +bonbons and tie the end on with broad pink satin ribbon. + +If expense is no object, have a quartet of colored singers with banjos +concealed and let them sing good old plantation songs for an hour or +two, not forgetting "Den, oh, dat watermelon." Grape juice is a good +drink to serve this party. Have the tumblers half filled with finely +cracked ice. + + + + +CHAPTER X. + +UNIQUE IDEAS FOR TEA. + + +A CHOCOLATIERE. + +A chocolatiere is a pretty affair. The decoration is an immense mound of +bride roses in the center of the dining room table. The refreshments are +baskets of chocolate ice cream filled with whipped cream. The cakes are +chocolate squares. The candies are all chocolate and cream, and hot +chocolate is served. Chocolatieres are very popular entertainments for +young girls and for matrons. They are given in the morning or afternoon. +As nearly every woman loves chocolate, they are pretty certain to please +the guests. + + +A KAFFEE KLATCH. + +The kaffee klatsch is an afternoon affair where ladies meet and chat as +they sew and are served a luncheon of German dishes--cold meats, salads, +coffee-cake, pickles, coffee, etc. Each guest is given a bit of +needlework, button-holes to work, or a small doily to embroider and a +prize is given for the best work. + +Have a number of tea towels, cheesecloth dusters, Canton flannel bags +for brooms, silverware towels, etc., cut and ready to hem. When the +ladies assemble, let them hem these as a gift for the bride (for whom +the kaffee klatsch is given) to take home with her. Ask each to tell +some of her first experiences in housekeeping, and at the close of the +afternoon take a vote on the funniest experience, the cleverest in +emergency and the best told. To do this successfully, you will have to +lead the conversation and not let the ladies know they are talking +purposely. Another way is to assign topics as for a conversation party, +giving such topics as: "My first attempt at making bread," "My first +housecleaning," "Unexpected guests," "My first pie," etc. Or, ask each +guest to write her first housekeeping experience (some funny incident) +and bring it. Have the papers read aloud, but not the names. Let the +guests guess whose the experiences are. Use this contest. + +What stitch is: + + Hard to live with? (Cross stitch.) + A part of a cough? (Hemstitch.) + A part of a window? (Blindstitch.) + Is found on a fowl? (Featherstitch.) + Is a fish and something everyone has? (Herring-bone.) + Is made of many links? (Chainstitch.) + Is not forward? (Backstitch.) + Is useless without a key? (Lockstitch.) + Repeats itself? (Over and over stitch.) + +For a prize for the best answers give a little leather sewing case +fitted with needles and thread. + + +A "RUSHING" TEA FOR SORORITY. + +Generally speaking, one will use their sorority colors in flowers and +ribbons and their insignia cut from paste-board and covered with tissue +paper of the desired color. A gigantic insignia would make a suitable +wall decoration. Hang pennants of the colors everywhere, and if it is a +musical sorority, work in the staff and notes in the decorations. These +can be painted on cheap white muslin or paper and tacked about the +walls. If one cares to learn a little musical yell, do so as a surprise. +If the "rushing" is for new members, one can easily plan a series of +funny tableaux picturing the new member in various incidents: Leaving +home, or Breaking Home Ties; Arriving at College; Crossing the Campus; +Meeting the President; Meeting Her Roommate; Unpacking, etc. Insist upon +the new members' answering each question to the tune of some college +song, or else coach the old members to answer all questions by new +members in this manner. Have a sorority of dolls dressed in the colors, +each doll holding a pennant, in the center of the table. Paint the staff +and notes on the muslin table-cloth and make little paper drums to hold +the salted nuts and bonbons. Serve grape juice, a salad of mixed fruits, +sweet wafers and chocolate. + + +SANDWICHES FOR TEAS. + +The first requisite in the preparation of good sandwiches is to have +perfect bread in suitable condition. Either white, brown or entire wheat +bread may be used, but it should be of close, even texture, and at least +one day old. + +For very small, dainty sandwiches to be served at afternoon teas or +breakfasts, the bread may be baked at home in baking-powder tins. These +should be only half-filled, and allowed to rise before baking. The +butter should be softened by creaming, not melting, and spread smoothly +on the bread before it is cut. Cut the slices as thin as possible, and +when a variety is offered it is well to keep each kind of a different +shape, as, for instance, circles of anchovy, triangles of chicken, +fingers of game and squares of fruit butters. + +Flavored butters are much used in making sandwiches, and are simply and +easily prepared. Fresh, unsalted butter should be used. After creaming +the butter, add the flavoring material, and beat until smooth and +thoroughly blended. Caviare, anchovy, sardines, oysters, salmon, +lobster, cheese, cress, chives, Chili, Chutney, olives, parsley, +cucumbers, horseradish and paprika are all used for flavoring these +various butters. + +For afternoon teas, fruit and flower butters make delicious sandwiches. +Of these the most popular are strawberry, pineapple, red raspberry and +peach. Lemon butter mixed with fresh grated cocoanut is also a +delectable sandwich filling, and cherry jelly with shavings of dried +beef another. Butters flavored with rose or violet petals are very +delicate and attractive, but, as may easily be imagined, find little +favor with the sterner sex, who prefer their refreshments of a more +substantial order. + +Anchovy Sandwiches--Rub the yolks of hard-boiled eggs to a paste, season +to taste with anchovy essence, and add a few olives, stoned and chopped +very fine. Spread this mixture on very thin slices of buttered bread and +cut into dainty shapes. + +Caviare Sandwiches--Spread thinly-buttered bread with fresh caviare +seasoned with lemon juice and on top of this lay a little minced +lobster. Finish with another piece of buttered bread. + +Olive Sandwiches--Scald and cool twelve large olives, stone them, and +chop very fine. Add one spoonful of mayonnaise dressing, and one +teaspoonful of cracker dust; mix well, and spread on buttered bread. + +Queen Sandwiches--Mince finely two parts of cooked chicken or game to +one part of cooked tongue, and one part minced cooked mushrooms or +truffles. Add seasoning and a little lemon juice, and place between thin +slices of buttered bread. + +Lobster Sandwiches--Pound two tablespoonfuls of lobster meat fine; add +one tablespoonful of the coral, dried and mashed smooth, a teaspoonful +of lemon juice, a dash of nutmeg, one-fourth of a teaspoonful of +paprika, and two tablespoonfuls of soft butter. Mix all to a smooth +paste and spread between thin bread and butter. + +Jelly Sandwiches--Mix a cupful of quince jelly with half a cupful of +finely chopped hickory or pecan nuts, and spread on buttered bread. + +Date Sandwiches--Wash, dry and stone the dates, mash them to a pulp, and +add an equal amount of finely chopped English walnut or pecan meats. +Moisten slightly with lemon juice. Spread smoothly on thinly-sliced +brown bread. + +Fig Sandwiches--Stem and chop very fine a sufficient number of figs. Add +enough water to make of the consistency of marmalade, and simmer to a +smooth paste. Flavor with a little lemon juice, and when cool spread on +thin slices of buttered bread, and sprinkle thickly with finely chopped +nuts. + +Fruit Sandwiches--Cut equal quantities of fine fresh figs, raisins and +blanched almonds very small. Moisten with orange juice and spread on +white bread and butter. + +Beef Sandwiches--To two parts of chopped lean, rare beef, add one part +of finely minced celery, salt, pepper, and a little made mustard. Place +on a lettuce leaf between thin slices of bread and butter. + +Ginger and Orange Sandwiches--Soften Neufchatel cheese with a little +butter or rich cream. Spread on white bread, cut in very thin slices, +and cover with finely minced candied orange peel and preserved ginger. +Place over another slice of bread. Candied lemon peel and preserved +citron, finely minced, also make a delicious sandwich filling. + + +NOVELTIES IN TEA SERVING. + +If you wish to vary the serving of your tea add three cloves to the +lemon and sugar. Or a thin slice of apple added with sugar is delicious. +In Sweden a piece of stick cinnamon is added by some to tea while it is +steeping. + + +SUMMER PORCH TEA PARTIES. + +One of the prettiest decorations for a porch tea party is a hanger or +pocket for flowers made by cutting pockets in large round pieces of +bamboo, the rods being about three feet long. These pockets are filled +with scarlet lilies and hung in the corners and on the posts of the +porch. Hang Red Chinese lanterns in the open spaces and have red paper +fans in Chinese jars on tables and ledges. The porch boxes along the +railings can have their real contents almost concealed in ferns, and +scarlet lilies stuck in amid the ferns. Across one corner the gay +striped hammock, with its open meshes filled with wild cucumber and +clematis vines fastened against the house, makes a background for the +punch bowl. Orange ice and cream cake can be served on plates decorated +with gold and white, with a bunch of daisies tied with pale green gauze +ribbon on each plate. + + +SUMMER PORCH TEA PARTY. 2. + +A porch tea party given in the summer is a most enjoyable affair. The +guests are seated on the porch which has immense jardinieres filled with +garden flowers, and draperies of large American flags. The punchbowl is +just inside the door in the hall. The guests bring their needlework and +as they sew, one of the number reads a group of original stories. +Following this have a little contest called The Menu. The prize for the +correct list is a solid silver fork with a rose design. The refreshments +are lemon sherbet, macaroons, sweet wafers, pecans and bonbons. + +MENU. + + _Soups_. + _The Capital of Portugal_. + _An imitation reptile_. + _Roasts_. + _A gentle English author_. + _Found in the Orient_. + _Boiled meats_. + _Woman's chief weapon_. + _A son of Noah_. + _Game_. + _A Universal crown_. + _A part of Caesar's message and a male relative_. + _Relishes_. + _A complete crush_. + _Elevated felines_. + _Lot's wife_. + _Vegetables_. + _Slang for stealing_. + _To pound_. + _Pudding_. + _What we don't want our creditors to do_. + _Fruits_. + _What a historian delights in_. + _Must be married at home_. + _Wines_. + _What a lover says to his sweetheart_. + _Imitation agony_. + _A sailor's harbor_. + +Answers: Soups: Lisbon, mock turtle; Roasts: lamb, turkey; Boiled Meats: +tongue, ham; Game: hare, venison; Relishes: jam, catsup, salt; +Vegetables: cabbage, beef; Pudding: suet; Fruits: dates, canteloupe; +Wines: Madeira, champagne, Port. + + + + + +End of the Project Gutenberg EBook of Breakfasts and Teas, by Paul Pierce + +*** END OF THIS PROJECT GUTENBERG EBOOK BREAKFASTS AND TEAS *** + +***** This file should be named 30861.txt or 30861.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/3/0/8/6/30861/ + +Produced by Annie McGuire. 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