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tuming and arrangement. At Osborne the
Princess Patricia, youngest daughter of the
Duke of Connaught, represented Spring
in a thin gauzy gown, with an overturned
basket of violets and daffodils in her lap.
The youth of the Princess made her the
most worthy embodiment of the infant
season that could be chosen. One of the
ladies-in-waiting impersonated Summer iu
pink satin proiusely adorned with roses,
while Princess Beatrice, the Queen's favor-
ite daughter, looked the very embodiment
of Autumn in a sheeny gown combining
the dead-leaf tones and ruddier hues of
frost-touched foliage, elaborately draped
and festooned with autumn leaves, a cor-
onet of which she wore on her fair hair*

Tableaux 159

Winter, in white i'urs and powdered hair,
was represented by another lady-in-waiting.
"Taking the Veil" is another elaborate
subject. There must be black-robed nuns,
priests, and acolytes. The novice, attired
in white, knerls at an altar rail, and the
others are grouped effectively about.


ROMANTIC subjects are legion, and always
form pleasing pictures. If you do not
care to go to the trouble of arranging
elaborate scenes, every-day subjects may
be chosen : something simple and heart
felt, which will be certain to appeal to the
audience. Among these may be mentioned
the gypsy fortune-teller holding the palm
of a shv young 2,'irl, while her lover looks

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on from the background as if trying to
hear if he has anything to do with the
future that the old hag is pretending to
read from the lines in the little hand. The
Italian mother holding her baby up to place
flowers on the shrine of the Virgin is another
lovely tableau, and the young girl bidding

160 Helps in Arranging

adieu to a gay young cavalier is a picture
full of grace and spirit.

All of these are easy to manage. Of
the more elaborate, nothing could be more
thoroughly artistic than a series of pictures
from the works of Shakespeare. The
heroes and heroines of the great bard lend
themselves readily to this style of enter-
tainment. For instance, Othello telling
of his triumphs and his troubles to Des-
dernona and her aged father; the aged
King Lear and his daughters; the sleep-
walking scene, and the witches' incantation
from Macbeth ; the wooing of Katharine in
King Henry V , and a picture of that other
Katharine, the shrew, so greatly in contrast
to the gentle French princess.

There are hundreds of them ready to be
chosen, but none more attractive than the
represv ntation of " Ophelia at the Brook."
Let the hair of Ophelia be very dark and her
face pale ; the figure tall, slender, and grace-
ful. A woman with some dramatic talent
or a ready intuition of what is required of
her should be chosen for this part. The
brook can be formed of gauze stretched

Tableaux 161

over a mirror. Surround it by water plants,
vines, ivy, anything that will give it the
appearance of a real brook. All of these
can be hired at a florist's if the entertainers
are city residents ; if not, the woods, even
in winter, will furnish sufficient green to
answer the purpose. A bough of pine near
the foreground can be introduced by tack-
ing it to a screen. Ophelia, in a flowing
gown of white, stands gazing into the
brook, the right hand uplifted, grasping
the bough, while in the left she holds a


A SERIES of tableaux that is peculiarly
attractive may be arranged of the various
subjects relating to the " Nine Muses," or
a composite group could be given under the
head of " Progress," showing scene after
scene, either simple or elaborate, indicat-
ing the strides made in various branches of
industry and art from the time that marked
their first discovery.

To begin with, America, surrounded by
the various peoples of the new world,


1 62 Helps in Arranging

could be disclosed, the sino-le figure being

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that of a } r oung girl draped in stars and
stripes with the well-known liberty-cap
upon her flowing tresses. While the cos-
tumes and setting for every scene may be
simple, they should be carried out as grace-
fully as possible, as detail counts for much
in entertainments of this sort.

If the muses are chosen, their single fig-
ures or small groups are better than any
number of people in one scene. Poetry,
Music, Dancing, and Art may be repre-
sented with two or three figures if pre-
ferred, and the purely classical treatment
need not be adhered to so long as the sub-
ject is shown in its true light. For instance,
Dancing could be just as artistically de-
picted by young people in costumes of the
Orient, or in more civilized garb, instead
of the simple hanging folds that draped the
Greek goddess.

These pictures need little in the way
of properties to make up a delightful en-
semble. An idea which is both artistic and
instructive is to illustrate by living pictures
a complete poem or story in prose. In do-

Tableaux 1 63

ing this the best in literature becomes a
part of those who are called upon to
take a place in it, and, though they could
not remember the lines ten minutes after
they were spoken, the story without words
will live long in their memory.

A tableau club could be formed, and
once a month during the winter some play
of Shakespeare, or one of the dramatic
poems of some other standard author,
could be represented in a series of tableaux.


ALL copies of good pictures make fine
tableaux. Mythology and history, like-
wise, furnish many subjects ; in fact, the
choice is unlimited, and though given purely
in the spirit of amusement, still lessons are
unconsciously taught, for underlying all
the fun is a substratum of instruction that
leaves its mark. Subjects, costumes, man-
ners, and customs of ancient days, and the
best in literature and art, can all be im-
pressed on the mind in this pleasant way.
To the timid no entertainment appeals so
strongly, for there are no lines to be

164 Helps in Arranging Tableaux

earnestly studied and then forgotten in a
moment of stage fright, just when you had
hoped to distinguish yourself before your
friends. All that you need to do is to
silently lend yourself and your thoughts to
the spirit of the pictures, and your tab-
leaux will be successful.



THERE are no iron-clad rules with regard
to party etiquette ; yet there are certain
usual forms observed in good society about
which no one can well afford to be ignorant.
These forms are not mere conventionalities.
They are, like the accepted rules of a well-
ordered home, helps to both entertainer and

When printed invitations are issued to
the effect that " Mr. and Mrs. A. - - will
receive their friends on Friday evening,
December 8, at nine : residence, 12 H Ave-
nue," those who are invited understand per-
fectly well that full evening dress, flowers,
gloves, and carnages are "the proper
thing." In case the invitation cannot be
accepted, "regrets" must be sent; other-
wise a favorable answer is understood.

1 68 Etiquette of Evening Parties

Such a reception no persons except those
named upon the envelope are expected to

Invitations to an " At Home " are usually
the ordinary engraved visiting card of the
hostess, to which she adds in writing " At
Home Friday evening, December 8, from
8 to 10." These, enclosed in dainty white
envelopes, are sent out at least one week in
advance of the evening named. An " At
Home ''' gives unlimited liberty of dress,
ranging from a street costume with bon-
net and dark gloves, to full though quiet
evening toilette. After six o'clock even-
ing dress is the rule for gentlemen. The
hostess receives in full toilette, assisted by
ladies similarly dressed.

To a party of twenty guests, or fewer,
the hostess writes personal notes, which
may be sent as late as the day preceding
the event, though three or four days earlier
assures the guest that he or she has not
been taken up at the last moment to fill
the place of some one who has declined.
44 Very Bohemian," advises the person in-
vited that the matter of dress is not

Etiquette of Evening Parties 169

important. To such a party a visiting friend
may be taken.

The quality and style of stationery are
important items. No refined lady will use
that which is either cheap or showy. The
best is never too good. That which is plain,
with no ornamentation, except, perhaps, a
monogram, without gilt edge, yet of finest
texture and dainty pattern, is always to be
preferred. It costs less than the " latest
novelties," which often tempt the taste and
purse. But let no delusion of style lead a
hostess to send out other than pearl, cream,
or the delicate mode tints, except when a
" color tea," or something out of the con-
ventional line of parties, is attempted.

Who shall be invited is always a question
more or less perplexing to hostesses. As a
rule it is well to consider whether or not
one's guests would be congenial. For a for-
mal reception, or an " At Home," it matters
not so much how many kinds of people are
brought together. Courtesy to host and
hostess requires that for the evening, at
least, there shall be cordial exchange of
civilities ; and there is little danger of dul-

I jo Etiquette of Evening Parties

ness, since everybody is sure to find some-
body with whom to be social.

Special entertainment is not required for
a formal reception. Orchestral music is
usually furnished. To arrive ; to addresr;
the hostess and host ; to be presented to
new people; to pass through the rooms
greeting friends and acquaintances here and
there ; to test the skill of the caterer, then
to make one's adieux, is the leaven of con-
ventional routine at lai'ge receptions. Mu-
sical and literary members, for the purpose
of bringing out some promising young
artists, are often introduced. It is always
in good taste, and certainly a kindly cour-
tesy, to thank and commend those who have
contributed entertainment worthy of praise.

Smaller parties may be entertained with
music and readings. The hostess is for-
tunate if among her invited guests there are
amateurs who are willing to assist in this
way. Novelty parties, such as " Color
Teas," Frost, Harlequin, or Pantomime
parties ; tableaux, which reproduce pictures
familiar to the company; living statuary,
in color or white ; guessing tableaux or

Etiquette of Evening Parties 171

amateur theatricals, though involving con-
siderable previous preparation, carry the
evening's enjoyment along with very little
danger of failure.

For children's parties there is no end of
pretty novelties. Among them are marches
led by some older young people ; familiar
stones represented by calisthenic exercises ;
acting verbs ; tableaux vivants grouped
from illustrated copies of such familiar
books as " Alice in Wonderland," ** Little
Lord Fauntleroy," or, even " Mother
Goose ; ' ring games around the favor
tree, etc., are all charming diversions.

In a word, the etiquette of evening par-
ties consists in obeying that quick sense
of kindliness which always prompts those
receiving to do all in their power for the
happiness of their guests ; and for the
guest to divine the time and place and how
to assist their host and hostess so to direct
the evening that all may spend it happily
and in proper fashion.



FOR the unexpected guests the tea or
chocolate table must do full duty. Those
who entertain a great deal should keep
on hand a p ew boxes of crackers and
wafers, a small assortment of potted or
devilled meats, olives, caviar, anchovies,
and sardines. These being put up in
small boxes keep well. Where the means
are limited the potted meats, mock pate
(lc foie graft and dainty conserved sweets
may be prepared at home at a nominal
cost. The art of seasoning counts more
in such dishes than the mone} 7 spent.

Among the best and most sightly wafers
to serve with tea are butter thins, Roque-
fort biscuits, five o'clock teas, outing bis-
cuits, and fairy wafers. The latter come in
three colors, chocolate (brown), vanilla
(white), and rose (pink).

176 Light Refreshments for

The spiced or molasses wafers, fairy
cakes, and raglets seem most appropriate
to serve with chocolate or cocoa. When
means and convenience will allow, these
may be purchased, but they may be made
at home. If thoroughly baked they will
keep for an indefinite time.


WHEN there is but one, or, perhaps, no
servant, arrange the table immediately
after the evening meal. Decorate it with
flowers or fruit, whichever is most avail-
able. Flowers are, of course, to be pre-
ferred. The plates required may be piled
with a folded napkin between each, and
placed at one end of the table. At the
other end arrange the tea service. Dishes
of bonbons, almonds, and olives may be at
once placed. If the ices are to be served
in the dining-room, place the service on the
sideboard or side table. Place the knives,
forks, spoons, and glasses in groups.

The sandwiches may be made and placed
between damp napkins in a tin or otjipr
box. The salads may be aii ready to put

Evening Companies 177

together. Aspic forms may be turned out
on lettuce leaves and placed in the cold.
The wafers and cakes may also be arranged
ready for serving.

Where there is not a five o'clock tea-
kettle, fill the one in the kitchen with cold
water and place it to slowly heat. At the
moment it is wanted a little greater heat
will at once bring the water to the boiling-
point, and then the tea, coffee, and choco-
late may be quickly prepared.


Thin Bread and Butter

Chicken Salad Coffee

Ice Cream and Sponge Cake

Chicken Sandwiches Coffee

Tomato Aspic on Lettuce with

Ices Fancy Cakes

Caviar Sandwiches Olives

Tongue in Aspic Bread and Butter

Charlotte with Lady-Fingers


178 Light Refreshments for

Boston Brown-Bread and Butter

Oyster Salad Coffee

Lemon Jellv Sunshine Cake

Chicken and Nut Salad

Crescents Coffee

Neapolitan Ice Cream Fairy Wafers

For occasions where the number of
guests and the formality of the occasion
demand an elaborate arrangement of the
table, a little greater variety may be
served. The present fashion, however,
tends to great simplicity in serving refresh-
ments which follow closely the dinner hour.

Chicken in aspic on lettuce leaves with
mayonnaise dressing, and tongue, braised
and garnished with aspic and olives, are
both sightly and appetizing. Boned chick-
ens or boned birds may be sliced, and
served with bread and butter and a celery
salad. One hot dish, such as an oyster
fricassee, creamed sweetbreads, lobster
a la Newberg, creamed chicken, or lobster
la Bordelaise, or terrapin, may precede
the salad, making, with a sweet, three

Evening Companies 179

courses. Serve these hot dishes on sepa-
rate plates, in shells or paper eases. The
salad may be served on the same plate at
the same time.

With any of these dishes thin white OT
brown bread and butter, rasped rolls, plain
bread, rolls, biscuit, or sandwiches of any
sort, should be served.


COVER half a box of gelatine with half a
cup of cold water and allow it to soak
for half an hour. Put into a saucepan a
sliced small carrot, a slice of onion, a few
celery tops, a bay leaf, and one pint of
cold water. Bring slowly to a boil; add
a teaspoonful of beef extract, a half tea-
spoonful of salt, a dash of cayenne, the
juice of half a lemon, and the gelatine.
Mix and strain. Put a layer of this in
small moulds or egg-cups. When hard T
fill with bits of boiled lobster. Pour over
sufficient of the aspic to cover. Stand
aside on the ice for several hours. Serve
on lettuce leaves with mayonnaise dressing.

180 Light Refreshments for


FOR twelve people one can of tomatoes
will be required. Strain, and put them in
a saucepan with one slice of onion, two
bay leaves, a few celery tops, a teaspoon-
ful of salt, half a teaspoonful of paprika
or a dash of cayenne. Bring to boiling-
point and add three-quarters of a box of
gelatine, which has been soaked in half a
cup of cold water for half an hour. Mix
until dissolved; add the juice of half a
lemon and strain again. Pour into egg-
cups or small fancy moulds. Stand aside
on ice for four or ve hours. When it is
time to serve them, dip each mould quickly
into boiling water, and turn its contents
out on a lettuce leaf. Serve as you would
a whole tomato with mayonnaise dressing.

To make an Egyptian salad, boil until
tender one three-pound chicken. When
cold remove the meat from the bones
(rejecting the skin) and cut it into half-
inch cubes. Wash a pair of sweetbreads
in cold water, put them in boiling water ;
add two ba} T leaves, one slice of onion, and

Evening Companies 181

four cloves. Boil slowly for half an hour.
When cold pick into pieces, rejecting the
membrane. Mix with the chicken, then
add a quarter of a pound of almonds that
have been blanched, and slightly browned
in the oven, half a pint of pine nuts,
washed and slightly browned. At serving
time mix with these a quart of celery cut
into small pieces, two teaspoonfuls of salt,
half a teaspoonful of paprika or white
pepper, half a teaspoonful of curry powder
and the juice of two lemons. Mix thor-
oughly with a pint of mayonnaise dressing
and serve on lettuce leaves.


SHELL half a pound of English walnuts.
Put the kernels into a pint of boiling
water; boil for a minute. Drain, and
cover with stock ; add a bay leaf, a few
celery tops, and a slice of onion ; cook
gently for twenty minutes ; drain and
skim ; chop fine ; add half a teaspoonful
of salt and a dash of cayenne. Spread
between thin slices of buttered bread and

1 82 Light Refreshments for

cut in any shape preferred. Serve these
with terrapin, lobster a la Newberg, duck
salad or inock terrapin, which, b}' the way,
makes a very satisfactory and inexpensive
hot dish for an evening party supper.-


THIS makes an inexpensive and very ap-
petizing dish for an evening supper. For
twelve persons a pair of ducks and one
pound of calf's liver will be required.
Clean the ducks, wash the liver, and place
them together in a kettle ; add two cloves
of garlic, one small onion, two stalks of
celerj?, four cloves ; cover with boiling
water and cook slowly until tender. Take
out to cool. When cold cut both into dice.
At serving time mash the hard-boiled yolks
of six eggs to a smooth paste, adding
gradually half a pint of thick cream. Put
a quarter of a pound of butter into a
saucepan; add a tablespoonful of flour;
mix, and add the cream and eggs. Stir
constantly until it reaches the boiling
point; add half a cup of milk, bring again
to a boil ; add meat, a teaspoonful of salt,

Evening Companies 183

a clash of cayenne, a little white pepper,
and just a suspicion of mace. Serve hot.


THESE may be served alone or as an
accompaniment to boned or sliced cold
chicken or turkey. Select one dozen small
rolls, cut from the top a round piece the
size of a silver dollar, and scoop out the
soft part. When ready to serve, fill with
the following mixture: Chop very fine
sufficient celery to make a pint and a half.
Dust over it a teaspoouful of salt, a salt-
spoonful of pepper, a tablespoonful of
grated onion, two tablespoon fuls of to-
mato ketchup, a teaspoonful of Worcester-
shire sauce, four tablespoonfuls of olive
oil, and one teaspoonful of lemon juice.
The filling may be varied by mixing the
seasoned celery with mayonnaise.


THE appropriate winter sandwiches are
chicken, tongue, ham, beef, mutton, duck t
celery, caviar, anchovy, and Indian.

184 Light Refreshments for

Sweet sandwiches are sometimes served,
instead of wafers or bread and butter, with
tea or cocoa. They are made from con-
served fruits, such as cherries, pineapple,
gages, citron, sultanas, figs, dates, and an-
gelicas. The fruits may be used separately
or mixed, care being taken to use such as
blend in flavors. For instance, cherries,
pineapple, and gages, or cherries and tigs,
angelicas and cherries.

Fruit sandwiches are, as a rule, made
from bread, and cut either into small
rounds the size of a silver dollar, small
crescents, or strips which are called fruit
fingers. The crescents may be cut with a
round cutter and then cut in half. If the
slices are small it is more economical to
serve the rounds and crescents at the same
time, as the latter suggest themselves by
the edges of the first. The fruits must be
chopped fine, and slightly moistened with
orange juice or a little syrup, and spread
in a thin layer on the bread or crackers.
Do not cover with a second slice. Nut
sandwiches are best served with meat
salads ; walnuts, pine nuts, or almonds being

Evening Companies 185

best with chicken or turkey, and walnut
sandwiches alone with duck salad.


CHOP cold, cooked chicken very fine.
Pound until smooth, adding gradually
enough thick sweet cream to make a paste.
To each pint add a teaspoonful of salt, a
dash of pepper, a teaspoonful of onion, and
a tablespoonful of lemon juice. This may
be made in the early part of the day, and
placed in the cold, and later spread on
rounds or squares of bread.

Tongue fingers are made by chopping
half a pound of cold, cooked salt tongue
very fine. Rub to a paste, adding two
tablespooufuls of olive oil and two of
lemon juice, a dash of cayenne, and a \\-\\
drops of onion juice. Cut the end crust
from a square loaf of bread, butter the top
and cut off a thin slice. Trim off the crusts,
and then cut a second slice. Spread on one
a layer of the tongue mixture ; put over it
t'i? other slice ; press them together lightly,

i86 Light Refreshments for

and then with a sharp knife cut into strips
one inch wide.


CUT slices of whole wheat bread into
rounds about three inches in diameter.
Chop a quarter of a pound of conserved
pineapple fine ; boil together for a moment
four tablespoon fills of sugar and three of
water. When cool add the juice of half an
orange, and then mix it with the pineapple.
Butter the bread, and then cover over with
the fruit. Press it down. Cut angelicas
into rings, halve them, and press around the
edges of the bread, forming a scallop bor-
der. Put a conserved cherry- in the centre,
and dish on a handsome round cut-glass or
china plate.

Touraine chocolates are also made from
whole wheat bread. Butter the loaf, cut off
the slice, and then cut it into strips an inch
wide and the length of the slice. Cover
each strip with melted sweet chocolate;
dust over at once chopped almonds, wal-
nuts, or pistachio nuts. Stand aside for an
hour or so to harden.

Evening Companies 187


BEAT half a pound of bntter to a cream,
adding gradually half a pound of granulated
sugar. Dissolve half a teaspoonful of bak-
ing soda in two tablespoon fuls of warm
water, and add it to the sugar; then add
one tablespoonful of ginger, half a pint of
milk; mix, and work in gradually one quart
of sifted pastry flour. Spread the mixture
in a very thin layer on baking sheets which

/ cj

have been lightly greased, and bake in a
moderate oven. Cut into squares and roll
while hot, or they ma}' be cut into small

Raglets must be made and used the same
day. Put two ounces of butter in half n,


pint of water over the fire. When boiling,
stir in hastily half a pint of pastry flour;
beat until smooth. Take from the fire, and
when cool break into the mixture one egg;
b:>Mt a moment, add ;> second egff, and so


continue i, iitil four eg'gs have been used.
Beat thoroughly ; ^ill t ; io mixture into a
pastry bag; press ii in curious shapes into
hot fat, a lit r ,!e p.t a tirje. When suffi-

1 88 Light Refreshments

ciently brown, roll the raglets in powdered
sugar and cinnamon.


FA\< v sandwiches of all kinds may bo
served with coffee. Thin bread and butter,
both white, and brown, may also be served.
Salads, such as shrimp, lobster, chicken,
celery, tomato, or Egyptian, served with
thin bread and butter and coffee, are alwavs


in order. A lemon, orange, or fruit jelly

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Online LibraryHamilton MottHome games and parties → online text (page 7 of 8)