When flowers are not in season, a centre may be made of
a china figure supporting an open dish for fruits ; other
fruits and nuts may be dispersed in low dishes around the
centre-piece, and beyond them the small relishes, varied
with a few flowers or even leaves.
For a long table, when flowers are not abundant, the strip
of colored plush or satin is very effective : it should be bor-
dered with , ivy, moss, or any trailing vine ; smilax, black-
berry-vines, woodbine, and honeysuckle are admirable for this
purpose. When only moss or leaves are used, a few bright
flowers or berries, placed at intervals, heighten the brilliancy
of the effect. One of the loveliest of long-table decorations
is a profusely flowering vine of honeysuckle, laid the entire
length of the table. Another beautiful centre is an oval
mass of fruit and leaves, placed low upon the table, the
middle of the mound being slightly elevated.
An exquisite summer centre-piece is a block of ice,
virreathed in ferns, with an outer circle of water-lilies and
their leaves and curling stems. But flowers of pronounced
odors are sometimes objectionable. Low dishes filled with
violets and pansies are most beautiful when arranged on a
white cloth. A low epergne, or a china figure supporting
a basket, either to be filled with fruit, and set in a broad
circle of pansies, is very beautiful : flat dishes containing the
sweets may be sunk among the flowers. Nasturtium-vines,
with the leaves and flowers, are bright and effective. Of
course the queen of all table-flowers is the rose, and the
variety is innumerable. In flower-decoration, there should
be one predt)rninating cglor.
112 PRACTICAL AMERICAN COOKERY.
In summer each gentleman is supplied with a boiitonniere^
and each lady with a corsage-bouquet. The bouquets are
tied with ribbons of contrasting colors, and a large pin is
stuck into the cloth for the purpose of fastening the flowers
to the dress.
At elaborate entertainments, when it is desired to present
the ladies with some souvenir, bouquet clasp-pins may be
substituted for the ordinary large pin, or the large pin may
be rnade of gold or silver. Very pretty silver pins can be
bought for from fifty cents to one dollar, and more fanciful
ones and bouquet-pins for from one dollar upwards, accord-
ing to their style of ornamentation.
MENUS, OR BILLS OF FARE.
In the choice of ;«i?«»-cards, much taste may be dis-
played. Extreme ornamentation should be avoided, and
the names of the dishes written legibly with ink, either in
the centre of the ornamentation, when space is left there,
or upon the plain side of the card. When small cards are '
used, one should be laid at each place : this is desirable
when the number of guests is large, for then on the reverse
of the card can be written the name of the guest who is
to occupy the seat. When large menu-caids are used, one
answers for four or five guests. The large cards are more
elaborate, and are often framed flat, or set on low orna-
mental easels. The names of the different wines are to be
placed opposite the dishes with which they are to be served.
The cook and head waiter should both have a copy of the
bill of fare, so that they may know when to serve the various
dishes composing the dinner.
Page 65
Presented as published in 1885. 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
When flowers are not in season, a centre may be made of a china figure supporting an open dish for fruits ; other fruits and nuts may be dispersed in low dishes around the centre-piece, and beyond them the small relishes, varied with a few flowers or even leaves.
For a long table, when flowers are not abundant, the strip of colored plush or satin is very effective : it should be bordered with , ivy, moss, or any trailing vine ; smilax, blackberry-vines, woodbine, and honeysuckle are admirable for this purpose. When only moss or leaves are used, a few bright flowers or berries, placed at intervals, heighten the brilliancy of the effect. One of the loveliest of long-table decorations is a profusely flowering vine of honeysuckle, laid the entire length of the table. Another beautiful centre is an oval mass of fruit and leaves, placed low upon the table, the middle of the mound being slightly elevated.
An exquisite summer centre-piece is a block of ice, wreathed in ferns, with an outer circle of water-lilies and their leaves and curling stems. But flowers of pronounced odors are sometimes objectionable. Low dishes filled with violets and pansies are most beautiful when arranged on a white cloth. A low epergne, or a china figure supporting a basket, either to be filled with fruit, and set in a broad circle of pansies, is very beautiful : flat dishes containing the sweets may be sunk among the flowers. Nasturtium-vines, with the leaves and flowers, are bright and effective. Of course the queen of all table-flowers is the rose, and the variety is innumerable. In flower-decoration, there should be one predominating color.
In summer each gentleman is supplied with a boutonniere, and each lady with a corsage-bouquet. The bouquets are tied with ribbons of contrasting colors, and a large pin is stuck into the cloth for the purpose of fastening the flowers to the dress.
At elaborate entertainments, when it is desired to present the ladies with some souvenir, bouquet clasp-pins may be substituted for the ordinary large pin, or the large pin may be rnade of gold or silver. Very pretty silver pins can be bought for from fifty cents to one dollar, and more fanciful ones and bouquet-pins for from one dollar upwards, according to their style of ornamentation.
MENUS, OR BILLS OF FARE.
In the choice of menu-cards, much taste may be displayed. Extreme ornamentation should be avoided, and the names of the dishes written legibly with ink, either in the centre of the ornamentation, when space is left there, or upon the plain side of the card. When small cards are ' used, one should be laid at each place : this is desirable when the number of guests is large, for then on the reverse of the card can be written the name of the guest who is to occupy the seat. When large menu-caids are used, one answers for four or five guests. The large cards are more elaborate, and are often framed flat, or set on low ornamental easels. The names of the different wines are to be placed opposite the dishes with which they are to be served. The cook and head waiter should both have a copy of the bill of fare, so that they may know when to serve the various dishes composing the dinner.