The floral decoration of the table is now a universal custom. Large sums of money are frequently spent
on the flowers and vases for a smart dinner party, and hostesses vie with each other as to whose table
will present the most novel and effective appearance. Unless means are unlimited, however, it is
impossible to follow every passing fashion, and it is a good thing for most of us that a pretty floral de-
coration does not depend on lavish expenditure ; in fact, in many cases, the simpler the arrangement the
more charming the result.
Even although we are not all the happy possessors of a garden, flowers are brought into our towns
in such lavish quantities nowadays, and are sold at such a moderate rate, that they are within the reach of
the poorest. It is seldom that one cannot get a bunch of some sort of blooms for a few coppers, and when
we consider the joy they bring, the outlay is amply compensated. The delight a few flowers can give is
unlimited.
There is no comparison between a table that is tastefully decorated with flowers and one on which
the bare necessaries alone appear. A table without a flower or plant of some kind is a very desolate affair.
The arrangement of the flowers is very much a matter of skill and taste, and the following paragraphs
are only suggestive.
FLOWERS AND THEIR ARRANGEMENT
Choice of Flowers. — Flowers are now to be had
in such variety, and at every season of the year,
that their choice is very much a matter of in-
dividual taste, limited only by the resources at
one’s command. Flowers typical of the season
are, as a rule, more pleasing than exotics and forced
productions. Those with a strong scent should
be avoided, especially if they have to be used in
large quantities and in a heated room. There is
no need to have a great display ; more taste can
often be shown in the arrangement of a few blooms,
than in an exuberant show. It is very important
to study pleasing effects in colour ; a mixture rarely
looks well, and is much more difficult to arrange.
It is sufficient to have one or at most two colours
with green, although there may be gradations in
shade of the prevailing colour. The colour of the
room and the general tone of decoration should
also be taken into consideration when selecting,
and, unless the walls are cream-coloured, or of
some very pale neutral tint, bright colours that
clash should be avoided.
Colour schemes are now the fashion, the flowers,
candle shades, dinner ware, bonbons, &c., being
of corresponding hues. Some hostesses even aim
at having flowers to match the gowns they are
going to wear.
As regards quantity, this will depend very much
on the size of the table; a large table will require
some show of abundance, while small tables, now so
fashionable even in private houses, lend themselves
to a light form of decoration only.
The Foliage. — Plenty of foliage should be used,
and that of the flowers themselves whenever
possible. When extra green is required, asparagus
fern, springeri, maidenhair, and smilax are among
the best known and most delicate, but there are
many people, especially in the country, who may
Page 1030
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The floral decoration of the table is now a universal custom. Large sums of money are frequently spent on the flowers and vases for a smart dinner party, and hostesses vie with each other as to whose table will present the most novel and effective appearance. Unless means are unlimited, however, it is impossible to follow every passing fashion, and it is a good thing for most of us that a pretty floral decoration does not depend on lavish expenditure ; in fact, in many cases, the simpler the arrangement the more charming the result.
Even although we are not all the happy possessors of a garden, flowers are brought into our towns in such lavish quantities nowadays, and are sold at such a moderate rate, that they are within the reach of the poorest. It is seldom that one cannot get a bunch of some sort of blooms for a few coppers, and when we consider the joy they bring, the outlay is amply compensated. The delight a few flowers can give is unlimited.
There is no comparison between a table that is tastefully decorated with flowers and one on which the bare necessaries alone appear. A table without a flower or plant of some kind is a very desolate affair.
The arrangement of the flowers is very much a matter of skill and taste, and the following paragraphs are only suggestive.
FLOWERS AND THEIR ARRANGEMENT
Choice of Flowers. — Flowers are now to be had in such variety, and at every season of the year, that their choice is very much a matter of individual taste, limited only by the resources at one’s command. Flowers typical of the season are, as a rule, more pleasing than exotics and forced productions. Those with a strong scent should be avoided, especially if they have to be used in large quantities and in a heated room. There is no need to have a great display ; more taste can often be shown in the arrangement of a few blooms, than in an exuberant show. It is very important to study pleasing effects in colour ; a mixture rarely looks well, and is much more difficult to arrange. It is sufficient to have one or at most two colours with green, although there may be gradations in shade of the prevailing colour. The colour of the room and the general tone of decoration should also be taken into consideration when selecting, and, unless the walls are cream-coloured, or of some very pale neutral tint, bright colours that clash should be avoided.
Colour schemes are now the fashion, the flowers, candle shades, dinner ware, bonbons, &c., being of corresponding hues. Some hostesses even aim at having flowers to match the gowns they are going to wear.
As regards quantity, this will depend very much on the size of the table; a large table will require some show of abundance, while small tables, now so fashionable even in private houses, lend themselves to a light form of decoration only.
The Foliage. — Plenty of foliage should be used, and that of the flowers themselves whenever possible. When extra green is required, asparagus fern, springeri, maidenhair, and smilax are among the best known and most delicate, but there are many people, especially in the country, who may