The table and how to decorate it

Preface

A STORY has been told me to the effect that one of the most successful makers of magazines in this country, when asked if he knew the real secret of the popularity of his periodical, answered that he only tried all the while to print a magazine to suit himself, and that in suiting himself he found that he pleased thousands of other people who had about the same tastes. This story seems to apply to the making of this little book — my first. It has long been my wish to have in convenient form some ideas about the table which have been available only after a search here and there and somewhere else, and now it is my hope to find that there are many other women with tastes so much like my own that they will be glad to possess this book for ready and frequent reference.

There comes into almost every woman's life the desire to make her table look especially at-

vii tractive when guests are expected. It is to meet the needs of such times that this book is modestly offered. Figuratively speaking, it has been my privilege to go into my neighbors' gardens and pluck flowers freely; so if there be any merit in this work, let it be understood that the author does not pretend to be entitled to the credit, but asks rather that it shall be bestowed upon those whose ideas she has brought together in combination with her own.

There are many women, having the desire to entertain, who hesitate when they consider the trouble or the expense involved. Trouble can not well be eliminated, if the planning and a good part of the actual work be called by that name; for much personal supervision by the hostess is demanded in entertaining according to modern ideas of hospitality, even if the household include several servants. But the spirit in which a woman undertakes and carries out her hospitable intentions in honor of a special guest or for some holiday celebration makes the work ap-

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PREFACE

pear light or hard, as she herself may determine. We all know those among our friends who; if they have taken any extra pains for our benefit, make us forget instantly all about the matter in the cordial reception they give us. The prettily-set table and the well-selected and wellserved repast we accept as a compliment gladly paid to our presence. Such women usually possess good ideas of their own; but to those who lack originality, yet who wish to entertain, and are seeking new ideas, many of the following suggestions may be welcome.

As for expense, careful planning and the adaptation of inexpensive materials to secure certain effects often will curtail the cost in a marked degree. Simplicity is always in good taste, and many of the ideas here presented, although of the simplest order, produce some of the prettiest results.

Except in a few cases no attempt has been made to suggest bills of fare or give recipes. These matters have been left to the discretion of the hostess. Even if the luncheon or dinner

ix is to be simple, let just as much thought and care be expended on each detail as if it were to be an elaborate affair. Let the cooking and serving be as nearly perfect as possible. Let there be no failure to have the hot dishes served hot, not lukewarm; and when cold dishes, as a salad, are served, have the plates well chilled. It is such little things as these that go far to make an entertainment delightful.

A word or two as to the table and its appointments may not be out of place. The table itself may be round, square, or oval; fashion is sometimes more in favor of one shape than another. The round table is, perhaps, the most attractive and lends itself better to the promotion of general conversation. Many people have made for them by carpenters round tops that can be used over their square tables.

For luncheons a beautifully polished table is prettier uncovered, save for the lace, drawn-work, or other doilies which are used under the plates, butter-plates, and glasses. A center-

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PREFACE

piece corresponding to the doilies is placed under the flowers that usually form the principal decoration of the table.

For dinners the table is first covered with a thick cotton or flannel cloth, over which the white table-cloth lies smoothly, with no crease except directly through the center.

Starched table-linen is not used. The napkins, larger for dinner than for luncheon, should, if possible, match the cloth in design. In the purchase of table-linen, as in the case of many other things, the best that the purse can afford is the most economical in the end; but whatever the quality, let the linen be immaculate.

At a formal luncheon or dinner everything is served a la russe; that is, it is passed by the attendant. In that case the centerpiece of flowers, the candlesticks, and possibly some bonbon dishes occupy the central part of the table. The guests' places are set with the necessary silver for each course, napkin, glasses, and, if for a luncheon, bread-and-butter plates. Flowers should be arranged in such a way that they

xi will not form a screen between guests on opposite sides of the table.

If candles be used for lighting the table there should be enough to light the whole room. Celluloid candle-holders are now very generally used. The real candle is inside, and a spiral spring pushes it up as it burns. These candle-holders require but little care, and are free from the disagreeable dripping of wax. When adorned with colored shades they closely resemble the real candles.

Many of the suggestions and all the illustrations used in the making of this little book were taken from The Ladies' Home Journal, by courtesy of the editor, Mr. Edward Bok. Acknowledgment is due also to Hester Price, Mary McKim Marriott, Blanche A. Ziebler, Miss H. A. Floyd, and to some unknown contributors to the magazine mentioned.

Mary Whipple Alexander.

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Contents

I. ENTERTAINMENTS IN WINTER

New Year Tables — Saint Valentine's Day Receptions and Luncheons — An Idea for Washington's Birthday — Winter Reunions — Foreign Suppers — An Attic Party — Conundrums in a New Form — A Progressive Dinner — Table Decorations when Flowers are Scarce. Pages i — 22

II. EASTER AND SPRING-TIME

II Easter And Springtime

II

EASTER AND SPRINGTIME

Some Pretty and Novel Ideas for Easter Luncheon-tables— A Saint Patrick's Day Luncheon — Appropriate Uses of Spring Flowers — May Day Tables — Apple Blossoms and Buttercups — A Fishermen's Dinner.

A PRETTY Easter luncheon-table may have for its centerpiece a small fruit-stand covered with moss and twigs to represent a nest. This should be filled with eggs placed upon a bed of moss and ferns. Around the nest there should be four large rabbit bonbonnieres. Pieces of baby ribbon of all colors should be fastened to the forepaws of the rabbits and run out to the space between the guests' places, each ribbon being strung with eggs that have been blown out in the usual way. Between the large rabbits smaller ones may peer out from under the nest. At each guest's place there should be a small rabbit sitting up and holding a nest filled with candies. Around its neck have a ribbon to which is attached a tiny card bearing the guest's name. The large rabbits should be fastened to the central nest, to prevent the weight of the eggs on the ribbons from overturning them.

This idea may be prettily carried out for a children's party at Easter-time.

Another idea for a luncheon during the Easter season is to have an oval basket filled with crocuses of all colors. Standing guard over it have two papier-mache rabbits. At each end of the table have smaller baskets filled with crocuses. A single crocus, tied to a card bearing the guest's name, is laid at each place. For the latter purpose use different-colored flowers and tie each card with a ribbon of the same color as that of the crocus used.

Still another Easter table with the bunny as a factor in its decoration may have for its centerpiece a low bowl filled with golden daffodils. Hide the bowl by white papier-mache rabbits arranged to face the guests, their backs being close against the bowl. Tie a yellow ribbon around each bunny's neck, having a bow of long loops at the back. When the rabbits are bunched together the effect will be that of a large rosette, with the flowers resting on it and the rabbits supporting the whole.

HOW TULIPS AND LILIES-OF-THE- VALLEY MAY BE USED

Green and white vie with yellow as the favorite colors for decorations in the Easter season, and may be used effectively in this way : Over an immaculate cloth of white stretch two pieces of green satin ribbon, letting them cross each other in the center of the table. From the chandelier over the table suspend the floral centerpiece. This may consist of any number of strands of green satin baby ribbon of various lengths, a spray of" lilies-of-the- valley being fastened to the end of each one. The prettiest possible result is obtained by having the longest strands in the center and so grading the others that a sort of pyramidal effect is produced.

Pots of growing tulips make a beautiful centerpiece for the Easter season or for any spring table. The pots may be concealed by crepe paper. For a striking color scheme have a pot of red tulips in the center of the table; the place cards to be eggs that have been blown out and colored red, with the names of the guests written on them in gilt, and bows of red baby ribbon tied at each end.

A DAINTY EASTER SOUVENIR

A pretty souvenir for each guest at an Easter luncheon would be an Easter hat in miniature. The hats could be fashioned out of bits of fancy straw, ribbon, lace, and flowers, or of crepe paper. The expense for several of these little hats would be trifling. White boxes of all shapes and sizes to fit the various hats could be bought at a small cost. The little hats should first be wrapped in tissue-paper and then placed in the boxes, just as hats are done up at a fashionable milliner's. All the boxes except the bride-elect's — if there happen to be one in the party — should be tied with narrow yellow ribbon, while hers should be tied with white; and instead of a hat she should find between the folds of white tissue-paper in her especial box a dainty wedding veil with a tiny spray of orange blossoms attached to it. The guests would surely treasure these pretty souvenirs of an Easter luncheon.

WHEN COLORED EGGS TAKE THE PLACE OF FLOWERS

The economical woman must often forego the expense of flowers for her table decorations at Easter. Instead of the usual floral centerpiece she may use a fancy basket filled with gilt egg-shells, from the broken tops of which peep out tiny chickens. It requires only a little care and patience to shape the chickens out of yellow cotton, using beads for eyes. Any girl can gild the egg-shells. Of course, only the heads of the chickens are visible, although the shells are stuffed with the cotton forming the bodies. Yellow ribbons fastened to the basket in the center and reaching to the places of the respective guests, like spokes in a wheel, give a pretty efifect to the table. If the basket have a handle the ribbons may be fastened to it, thus forming a cone-shaped canopy over the basket proper. If candles be used, they and their trimmings should be yellow, in keeping with the color scheme.

A little yellow chick, perched on the handle of the coffee-cup, and fastened there with yellow ribbon, would make a pretty souvenir.

Festoons of egg-shells draped from the light over the table to each corner, or in as many strands as one desires, are unusual for Easter dining-room decorations. After you have blown out the contents of the eggs, string the shells on either colored or white baby ribbon, keeping them about eight inches apart by tying underneath each one a bow large enough to prevent it from slipping down to the next one. The place cards to accompany this table decoration may be made of blown shells with ribbons drawn through the centers and a small bow tied at each end. Each guest's name should be written across the center of the egg, in green and gold.

The centerpiece on an Easter table for children may consist of a large gilded egg bound with yellow ribbon and placed within a hedge of daffodils and ferns. Yellow ribbons should fall from the chandelier, ending with decorated Easter eggs, as shown on page 39. The souvenirs may be imitation yellow chicks.

FESTIVITIES ON SAINT PATRICK'S DAY For a luncheon on St. Patrick's day the hostess needs but little assistance, for her color scheme and even her decorations are in a sense all settled for her. If one be a little tired of treating the day humorously, but still w r ish to abide by tradition in using green, a pretty effect may be obtained by laying on the polished table a centerpiece of drawn-work over green silk; smaller squares like the centerpiece to be used under the plates. On the centerpiece have a low glass bowl filled with white tulips and asparagus fern. Trailing sprays of the fern may extend over the table. Green candle-shades in the form of three shamrocks put together would be very appropriate over white candles. The color scheme may be easily carried out in the bill of fare, from green pea bouillon to pistachio ice-cream served from a mould in the form of a big shamrock.

WHEN THE PUSSY-WILLOW IS IN SEASON For a spring luncheon or dinner the pussy-willow makes an appropriate decoration. When it is combined with the scarlet blossoms of the Pyrus japonica or flowering quince, the blending of red and gray is especially charming. A large bowl of pussy-willow boughs and the flowering quince should occupy the center of the table, the bowl resting on a white Japanese drawn-work centerpiece placed over red silk. Petals of the quince blossoms may be scattered over the white cloth.

If it be possible to get four little fairy lamps representing the heads of kittens, let them surround the centerpiece. The light shining through their glass eyes, and a big bow of red ribbon tied around each kitten's neck, will add greatly to the effect of this decoration.

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The place cards may have attached to them little pussies made from pussy-willow buds; pen or paint-brush supplying heads, tails, paws, and backgrounds. For a girl's luncheon this idea would be sure to cause much merriment.

HOW THE WILD FLOWERS HELP A HOSTESS

Spring wild flowers make charming table decorations during their short season. When a woman lives in the vicinity of the woods and fields, no money can buy more beautiful decorations than those outside her door. Green mosses, a few roots of trilliums, spring beauties, bloodroot, and delicate vines may be gathered and used in the following manner :

Take an old tray, oblong in shape, turn it bottom side up, and place it in the center of the table. Drape the edges with the vines; then cover the tray with moss and stick the various wild flowers in it, as if they were growing in their native soil.

Magnolia blossoms imbedded in moss, which may cover a tray that has fallen into disuse, will make a beautiful centerpiece for a spring dinner-table. Around the bank have a border of wood ferns, which may extend out on the table-cloth.

A light basket, with a handle, filled with moss and planted with wild white violets, makes an exquisite center decoration for a table. Tie to the handle a bow of soft white or light green ribbon.

Another decoration from the woods for a spring luncheon may be formed of hepaticas, moss, and ferns. They may be arranged in a centerpiece for a round table, and suspended over the table there may be a spray of wood ferns combined with the blossoms, the whole being tied to the chandelier with white, pink, and green ribbons. Eight single silver candlesticks with green and pink shades may be used to outline a wide circle around the centerpiece. The place cards may be decorated with blossoms.

Feather-grass arranged with horse-chestnut blossoms makes another pretty and inexpensive decoration. Fill a bowl with moist sand to hold the stems. The feathery tips of the grass will veil the rather stiff blossoms of the horse-chestnut.

FLEURS-DE-LIS, NARCISSUSES AND PANSIES

Decorations of fleurs-de-lis and narcissuses combined are attractive for a spring dinner or luncheon. Here are two ways of arranging them :

Have a round pan filled with moist sand and dispose pale lavender fleurs-de-lis and narcissuses in it. Place this pan in the center of the table and conceal the pan itself by means of yellow and pale purple pansies.

Another way is to fill a glass bowl with moist sand and stick in a profusion of the poet's narcissus. The moist sand is better than water for such an arrangement, as the flowers will stand up firmly. Have at the corners of the table tall vases filled with water and holding fleurs-de-lis.

A beautiful centerpiece for a spring luncheon is a large floral ball. The frame may be made of a piece of poultry netting bent crudely into the shape of a ball. Place a shallow bowl inside the netting before it is fastened in the desired shape. When the framework is set on the table the bowl may be filled with water and the stalks of jonquils and narcissuses stuck in until the netting is entirely hidden by the flowers.

A « RAINY-DAY" LUNCHEON

For an April entertainment a " Rainy-day " luncheon is certainly an original idea. Set an old umbrella frame upright in a fernery and twist smilax around the frame and down each spoke. At the base of the fernery make a circle of violets as large as the circumference of the umbrella. At the luncheon hour fasten and conceal a small lump of ice in the smilax at the end of each spoke, allowing it to melt and drip on the violets. This makes a pretty decoration, particularly if wild violets can be obtained and used profusely.

IN THE LOVELY MONTH OF MAY

For a May Day dinner for a debutante a unique and pretty idea is a May-pole party. For the centerpiece on the round table have a slender pole. Wind it with smilax and arbutus, and from the top stretch sixteen ribbons, alternately pink and white, to the circle of plates, letting them hang over the table. On each pink ribbon have the name of a lady present, and on each white ribbon that of a man.

After the first course begin the " dance around the May-pole " as follows : Let all rise, the ladies taking their ribbons in their right hands, their napkins in their left, while the men take their ribbons in their left hands. They face their partners. The men then take the next seat but one to the right, the ladies passing under the men's ribbons. After the next course they progress again, the men moving to the right, the ladies to the left, and so on until each has had a different partner for each course and the ribbons are wound around the May-pole.

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At the end of the dinner the guests all rise, gathering their ribbons; the men now move to the left, the ladies to the right, and to the music of an orchestra, engaged for the dance to follow, the ribbons are unwound.

For a May Day dinner or luncheon no prettier or more appropriate flower can be used than the trailing arbutus, the fragrant " Mayflower " of New England. Instead of the usual centerpiece have a number of little bouquets of the flower, with its leaves, scattered over the table. Each bunch should be tied with narrow leaf-green ribbon. The flowers will stay fresh out of water, but should be kept moist until near the time for the dinner.

The distinctive and decorative feature of a May Day luncheon-table may be the May-pole, from which fall ribbons of many colors, ending at dolls holding the place cards — the dolls appearing as if about to weave the ribbons around the pole. The gaily dressed toys and the pretty ribbons give a most festive appearance to the table.

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The dolls, of course, are intended as souvenirs of the occasion. One dressed as a bride may be provided for the unmarried woman at the luncheon, if it should happen that there is to be only one.

This idea may be used also for a children's party in May. For the boys some other small toys may be provided. The little girls would be delighted with the dolls.

TWO APPLE-BLOSSOM LUNCHEONS

For an apple-blossom luncheon the whole dining-room may be decorated with the lovely blossoms half open. Stick branches in glass bottles full of water, and fasten with wires to the backs of pictures. The sideboard and mantel may be covered with branches in tall vases and low bowls. In the center of the table have a vase filled with pure white cherry blossoms. If a lamp can be placed behind a screen at each end of the room the flowers on the walls will catch just the right light. Have candlesticks with white candles and white-and-silver shades — for the room should be darkened.

Another idea for an apple-blossom luncheon would be to have a centerpiece of apple-green silk with apple blossoms scattered over it. In the middle have a tall crystal vase filled with branches of apple blossoms. The ice cream would be especially pretty and tempting if served in the form of delicately tinted apples.

COWSLIPS, BUTTERCUPS AND DAISIES

Cowslips arranged with buttercups and daisies make a pretty decoration for a spring table. Tiny churns would be odd place cards, and the dessert may be in the form of frozen custard, simulating prints of butter.

In a tin pan, three inches deep by seven wide, extending almost the whole length of the table, have a profusion of buttercups. A tall vase filled with buttercups should stand in the center of the pan. The candlesticks and candelabra should be of brass, if possible, and the candles yellow.

Crepe paper of the same color may be used to hide the pan and also for the candle-shades.

Still another effective arrangement of buttercups for a luncheon is suggested. In the center of the table arrange a circle of large rock ferns, and in the circle thus made place an inverted round pudding-dish, surrounding it with a large wreath of buttercups. Place the wreath so that half of each fern leaf will project beyond the buttercups. On the pudding-dish, the sides of which are hidden by the wreath, place a ferndish full of growing ferns, and almost hidden among them a green glass vase filled with buttercups and grasses.

This same idea may be carried out by substituting daisies for buttercups.

AT A DINNER FOR THOSE WHO FISH

For the disciples of Izaak Walton a dinner table may be thus decorated by a devoted fisherman's wife : In the center of the table place a mirror surrounded by watercress, ferns and bits

S3 of lichen-covered rocks. In the middle of a little " wooded island " on the mirror fasten a slender fishing-rod. Attach as many streamers of yellow ribbon to the rod as there are guests, and have one extend to each place; the end of the ribbon to be fastened to a small basket, for a souvenir.

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WHEN THE DAYS ARE WARM

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WHEN THE DAYS ARE WARM

Some Ways to Use Daisies — Sweet Peas and Roses — Water-lilies to Suggest Coolness — Ideas for Independence Day— To Please the Little Patriots — In the Hot Midsummer Days — A Rustic Effect for a Porch Luncheon — A Consolation Luncheon for Stay-at-homes.

IN the strawberry season nothing in the way of entertainment is prettier or more welcome than a strawberry luncheon. These two suggestions are offered as to a centerpiece for such an occasion : Either plant in a silver fern-holder two or three strawberry plants bearing blossoms as well as ripe fruit, or have a low basket of graceful shape lined with strawberry and blackberry blossoms and filled with strawberries. Trailing blackberry vines should stretch from the centerpiece to the four corners of the table. Silvertipped strawberry emeries, tied to a card with red baby ribbon, make pretty place cards and souvenirs.

SOME WAYS TO USE DAISIES

Strawberries and daisies will furnish the decorations for another pretty luncheon in June. The centerpiece and doilies may be of Mexican drawn-work. On the centerpiece set a French basket with a high handle, filled with field daisies and asparagus fern. A bunch of the flowers should be tied to the handle with a soft rose-pink taffeta ribbon, the ribbon to be carried to one end of the basket and tied in a smaller bow. The plate for each guest should hold a basket filled with choice unhulled strawberries.

A daisy chain decoration will prove effective for a June dinner-table. A centerpiece of green linen embroidered in white should be used, if you possess one; and vases of green glass, filled with daisies, would be in harmony with this idea. Around the smaller vases arrange daisy chains, as shown in the illustration on page 63, uniting them to form a single garland to encircle the center vase. Mark the individual places with garlands of daisies, allowing them to fall over the edge of the table. At the left-hand side of each garland tie a cluster of daisies with pale green ribbon. The guest's name may be written on the ribbon.

A simple but tasteful form of decoration for a daisy luncheon may consist of a crystal vase in the center of the table, filled with daisies, and baskets of daisies at each corner.

Ox-eyed daisies, which come later in the summer, may be used effectively for a luncheon-table decoration. In the center of a round table, arranged to seat eight people, place a mound of daisies and mountain ferns, and have a rope of daisies running from each plate to the center. The ends of the ropes may be hidden in the mound.

SWEET PEAS AND ROSES For a dinner in early summer the following decoration for the table will be found beautiful : On a round table place a large circular mirror on a centerpiece of Battenberg lace. On the mirror set a cut-glass bowl filled with sweet peas of all colors. Ten silver candlesticks, holding white candles and having shades matching the tints of the flowers, should surround the centerpiece. The plate doilies should match the lace centerpiece.

A beautiful decoration for a June dinner consists of crimson rambler roses — found in nearly all home gardens. A large green glass vase, filled with masses of roses, should be placed in the center of the table. From this, long sprays of the roses should be placed on the white cloth, like the spokes of a wheel ; the plates being laid between every two sprays.

A novel idea for finger-bowls for a June dinner may be easily carried out by placing a few pink rose petals in each bowl and a green rose leaf underneath. The surface of the leaf should be sprinkled with water and pressed firmly against the bowl.

When white clematis is in bloom it makes a beautiful floral decoration for a summer dinner-

6 6 3 table. If the dinner be given in honor of a bride and bridegroom the clematis will afford the prettiest kind of adornment. Sprays scattered over the table and wound about silver candlesticks, holding white candles, will give a charming bridal effect.

WATER-LILIES TO SUGGEST COOLNESS For a warm day no cooler-looking flower can be suggested for decorating a luncheon-table than the water-lily. The table illustrated on page 71 has for a centerpiece a white china swan, filled with ferns, resting upon a circular mirror surrounded by lilies. The crystal candlesticks hold white candles and have white shades decorated with paper water-lilies. For lovers of Wagner, this may be termed " a Lohengrin luncheon."

Another water-lily decoration for a luncheon may be carried out on a square table. It is very simple in design. Upon a square lace centerpiece arranged cornerwise is placed a circular table mirror. The mirror, which represents a pond, is studded with the water-lily blossoms and their leaves. In each finger-bowl floats a lily bud. Lace doilies are used at the guests' places.

Still another water-lily luncheon is suggested : Here a square table is covered with a white cloth. In the center is an oval mirror, and upon its surface and surrounding it water-lilies are arranged as if growing there. Here and there among them are inserted candle-holders, resembling water-lilies, holding white candles. Over them are delicate paper shades designed to imitate the flowers. The guests' places are marked by single leaves, each bearing a water-lily. A picture of this table is given on page 189.

IDEAS FOR INDEPENDENCE DAY For a Fourth of July table an effective centerpiece may be made from an old toy drum. Remove the head and, in a vase concealed within the drum, arrange red and white verbenas and blue larkspur, edged with laurel leaves. Around the drum at intervals have four miniature cannon banked in laurel leaves. Beside each gun