Breakfasts And Teas: Novel Suggestions For Social Occasions

Compiled by

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....

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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 t

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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 olume are selected with especial regard for the extent of their helpfulness for the

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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

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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 accep

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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....

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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 garnishe

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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 b

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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

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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....

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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 becom

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Breakfast to Bride-Elect.

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

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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 i

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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

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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...

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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....

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Two Bon Voyage Breakfasts.

"I take my leave of you Shall not be long but I'll be here again."...

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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 pap

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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 se

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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....

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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....

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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 b

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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, t

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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...

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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....

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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....

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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....

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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....

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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 replac

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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 wit

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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

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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....

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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 tight

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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....

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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

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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 es

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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 failu

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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 Ma

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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 lef

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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

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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 g

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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 a

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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....

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Answers.

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....

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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 intro

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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 doy

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First Course.

A small cluster of grapes served on dessert plates....

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Second Course.

Baked apple—(Remove the core and fill with cooked oat meal; bake and serve with whipped cream over the whole.)...

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Third Course.

Chicken croquettes, scalloped potatoes, buttered rolls, celery, coffee....

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Fourth Course.

Fruit and nut salad, served in small cups on a bread and butter plate, with a wafer....

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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....

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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 naia

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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 an

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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 i

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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 t

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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 p

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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,

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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 enter

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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 th

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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

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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 ed

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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

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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. A

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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 a

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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 th

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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 a

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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

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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 sm

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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 water

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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

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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 up

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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. S

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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 lookin

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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 ele

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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 pla

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Spring Planting.

Spring Planting is another good contest: 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....

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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

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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....

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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 showin

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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

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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 b

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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

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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 hear

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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 Dres

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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 e

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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

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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

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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 plea

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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

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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 t

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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 sm

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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....

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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

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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 ar

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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

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