The San Francisco Call. Newspaper, November 22, 1903, Page 10

THE SUNDAY CALL. the splendid could be sweeter or more center, and, by ¢ 1t is either low or guests may look each the face without dodg- ither, filled with a solid isr, as the name cards y in the samse tones and the table express s bright, warm red or & soft rather than a combination of the two. However, about Thanksgiving time, when there are seven or eight tables to dress ive colors, ribbon an- beautifully as a substitute, and the swellest yet easiest thing to fashion is a great soft bow that & the middle of the board Of course, ribbon should be broad, and it make much richer appearance if it is of sa as the luster adds its mite 16 the splen- dor. To be sure, would droop In & wery foolish fashion if tiny covered wires were not rup through it and then it may be bent in any shape that pleases one's fancy the most A deep yellow or a rich red are the best colors to utilize in this way, as they are stronger tones and make much more of an impression than a dainty blue or & pale lavender, or even white, for one of the main things about this fad is the sur- prise and the pleasure that it is always certain to give on entering the room. There isn’t half the care in setting the tabies for the progressive dinner as there is for the formal one, and there is no in- terlining and dinner aloth to worry about, and the silver, china and crystal are for one course only, and not part of a com- plicated whole. If it chanced to be the table where the turkey is served the carver's cover, am- ple enough to protect the polished wood eand to afford room for the ‘“rests,” carv- ing knife and fork, are about all that is necessary. The steel is not placed on the table, as the knife is supposed to have been whetted sufficlently before dinner is scrved, Salt and pepper crusts are placed for every guest, and to the left over the forks are placed the bread and butter plates, just the same as they are ordinar. 1ly placed for a dinner or luncheon. The jelly dishes, olives and pickles are placed about where there is enough space for them, and are then passed, es it is ever so much more pleasant to have all hings pessed that do not require Aivid- ing. And what a @ifference there is in serv- ing. Therein lies the secret of at least half the dinner. Of course, it goes with. out saying that vegetables, gravy and the like are placed upon & tray and passed to the left of each person, so that they may help themselves. But {f the tray zot held & lesst Ove iaghes abeve She . e It is at a dangerous polnt, as well a very uncomfortable one, and there is great danger of sofling both the linen and the places should in evenir er or the clever . afld enviable 1 out that as appe- ble rmit a dinner to extend over r th at is time as f people care to sit at the gh with the changing of seats teen m merri ne little twelve people T every reom, un- gh to me other is being served. most difficult to successfully and unless one has a splen- red butler or maid cne wouid y it, for the leas: anxiety or the guests dampened r eno while the tra accord- And then comes the . thinking how each course shall be cooked and served and in this m ality of the may be good they commonplace, and no s shown the While all din- dead- orj x ay also he cares to sit down to day meal that as well in their ow: For instance, of apartments, coc! are mare cktails, and novelty than are quite as eas; x little neck clams and their juice, to a cocktail glass Then mix a little lemon 2 tea- epoonful of W te or so of tabasco sauce Some pe ters or cl oyst 1dish with oys- well to add a ¢ side and they may do @8 they like best concerning it. And in the m: of bread and crackers it e same. 1d then lettuce sand- es a the crisp water are more dainty and not quite 1 and that should be taken into consideration when there are some elght or nine courses to follow, A g00d s0UD to serve is made of one quart of consomme. The whites of three eggs are then taken and beaten until stifr, when the froth is dropped by spoonfuls w I (Copyright, 1308, by T. O, McClure.) ES, it is llke heaven, this Paris,” monsieur and the nights are fai- ryland. It is dancing and feasting, lovemak- ing and flowers and music, driving on the boulevards and walking in the parks, beautiful women end gallant men, rich dresses and glit- tering jewels and languishing eyes. Ma belle SBuzette, you do not know, you can- not understand until I take you to see.” “It must be fine—fine,” murmured pret- ty Busette, clasping and unclasping her brown, industrious fingers. ‘Very fine,”” assented monsieur, smil- ing down into her dreamy eyes. ‘‘You bave told me some of your visions of beautiful things, but they ail fall below Peris, far below. And why not, for you have not seen. No one can dream Paris. But you shall ses, ma belle, very soon. My chateau is in the suburbs, and the whole city at night glitters before the windows. We will fly along the boule- vards in our sutomoblile, or glide down the Selne in our cushioned boat.” “But when does the work ocome?" susstioped Busetts guriomly, *DPo not on top of scalded milk and cooked first on one side and then on the other. As long as they vling to each other they=are not done .znd should not be dropped into the soup plates they will melt and make the clear broth muddy and murky & as And bread, by the way, is not used in the shape that it used to be. Small, hard cones with £ are generally found on the bread pl and they are broken up as one breaks a bit from a French loaf. good way to make them at home s to e a loaf of bread and remove fizzts . people have to work there?* ““The people we hire do, but not us. We put our hands into our pockets and take out silver and give it to them, and they do everything.” Buzette shook her head skeptically. “That is extravagant, monsieur,” she rebuked. “It is cheaper to work than to hire. I know that. We never hire unless we have more work than we can do our- selves.” Her chin dropped upon her hand and she gazed out among great Canadlan pines, her thoughts in her eyes. “Begutiful, beautiful,” she murmured. “Oh, I should like to ses your chateau, monsieur, and Paris glittering at night, and the boulevards and automobile and all. I do not understand how you could leave so much.” Monsleur hesitated a little, then swung his hand in a wide !maginary circle. “It was my people,” he sald. ‘“‘They thought it best for me to—to go away a little while. They wanted me to see the world, you know. But now I sball return very soon. They write that it is ell right for me to do so. And I will take you. with me, ma belle, to my chateau and beauti- ful Parls. They do not have rough walk- ing like this,” kicking at a piece of broken itmb contemptuously, % K] > L. - _LTND WOORET ZZLLED, PN \M\ R T COURSE,. j}ffi?fafla&z:’m WITH PAFPFR DOLIES. all the crust. Then pull the bread ! wise in long strips, the width that you want them, and bake slowly in the oven until they are brown and dry. They ars simple and’quick to prepars and are not only much nicer but are much newer in the bread line. Oysters may be served raw or cooked, for they are tremendously popular either way. If the cooking means anything In the kitchen it is better to garnish them with bits of parsley and lemdbn and let them be brought on frozen, but, if on the other hand, the kitchen:is serene, they are ever so mueh nicer scalloped. A good recipe is to mix one-half cup each of stale bread and cracker crumbs and stir in one-half cup of melted butter. Put a thin layer of the buttered crumbs in fhe bottom of the bread box, that has been hollowed out before, then a layer of oysters, well sprinkled with pepper and & alight grating of lemon peel. Then add two tablespoonfuls of oyster liquor and one of cream. After that it is but a mat- ter of repeating the ingredients until the box is well filled, being careful to have the buttered crumbs on top. To make it just right it should be cooked full twen five minutes and served while piping ho There are many W of garnishing such a dish, but most of them are a great deal of trouble and add but little to the attractiveness. Just about the easiest and prettiest fashion is to cut the bread boxes in the shape of a basket, with tiny handles, and see that each one has a cover. Then the oysters may be put in them, a few olives added to give a touch of green, a bit of radish to lend a dash of red, and the le covered with the lid. Of course, has their grand- mother’s ting a turkey, and Thanksgiv uldn't seem ome little bit like Thanksgiving if the dressing were missing or the gravy flavored with some- thing else. Some like the bird rubbed well with salt and then butter, while others fancy there is nothing quite as nice as a paste made of one-third cup creamed butter and one-fourth cup of flour seasoned with a little sage and white pepper. Then the turkey 1s placed in a hot oven and basted with the fat that is in the pan. Be care- tul to sse that it does not burm, for the slightest suspicion permeates the entire bird and everything that it comes in con- tact with, for that matter. A good way to avold taking any chances s to put about two cupfuls of bofling water into the pan and then baste faith- fully every fifteen minutes for full three hours. By the way, for basting use but- ter that has been melted in watet twice its quantity, and after the fat commences ¥ * SUZETTE--By Frank H. Sweet ¥ & 3 smooth floor, no insects, no crackling leaves, no dirt. What is that?” It was the odd, whinnying call of & loon. Buzette heard it and smiled. Jean was down there by the river waiting for her. He had adopted that call when they were children together nearly ten years before, because Jean had said he was always a loon when in her presence. For & moment a troubled look came to her face. She did not itke to disappoint Jean, or to keep him waiting; he was such & good fellow. Then the trouble left her eyes, and she was again-smiling. Jean 41d not know anything about Pgris, and what was more he did not care to learn. Bo an hour went by before monsieur rose gracefully from the stone ypon which they had been sitting, and with many flourishes excused himself and went tripping daintily and dlsdainfully over the crackling leaves toward his boarding place. Suzette watched him thoughtfully until he was out of gight, then rose and ‘walked down to the river. Jean was walting for her, as she knew he would be, lying upon the bank and gazing rather moodily into the water. But at her approach he was instanfly upon his feet, smiling again and happy. “You were talking with monsieur?” he MIt 18 gl lke s Batd, “Yes, he talked about such beautiful .things. Oh, Jean, I would like to see that Parls.” “It is not more beautiful than this" sald Jean, sweeping his hand along the broad course of the river, with its wind- ing banks. *“But never mind Paris and the river just now. I have something else to say. My cabin is finished,” looking at her with joyous eyes. “I hung the last door this morning.” “Isn't that nice?” rather listlessly. She was thinking of Paris. “Yes,” eagerly; “and now there is noth- ing to do but furnish it. I have $2, you know. You must go down and help me select the things. We will want a cook- ing stove. That will be §12,- for I went yesterday to see. Then six chairs will be §7, and a rocking chalr for you will be §2 more. 1 do not know about the dishes and such things. You will have to select them. But there will be money enough.” “Yes, plenty,” agreed Buzette absently. The next day was a holiday, and every- body went Into the woods on a basket pienic. Jean sought Buzette at once and kept persistently by her side, soon lead- ing her into a shaded path in the deeper woods. As they maved away monsleur jolned them, Jeeu loalsed at him-ahallonss ingly. He was the first man to join Su- zette, and monsieur the second; if either left it must be mopsieur. So the three walked on together. Deeper and more shadowy the path be- came, and at length they arrived at a de- pression which had been a brook not so very long before, but which had now dried to three or four yards wide of soft mud Monsieur looked at it discontentedly. “We will have to mire through, I suppose,” he grumbled. “That's the trouble with this abominable country, you're always running up against things like this. We must walk as carefully as we can, ma belle. Perhaps you can fol- low in my footste; See, 1 shall try to walk on my heels,” and he stepped care- fully into the mud, picking his way so as to get as little as possible upon his shoes. Suzette was about to follow, but Jean was by her side, and in a perfectly nat- ural, matter-of-fact way he lifted her in his arms and carried her to the firm ground beyond. “There you are,” he said cheerily, “with not as much as a splatter of mud on your shoes.” “But look at your own,” cried monsieur dlagustedly, “you're muddy to the kneea"” BLACK COFFEE SERVED I PC i CLad to stmmer ¢ ing fowl let it 4 brown too and keep on tur it seems to b with a big pan so cook it so fast. Then julce and be moist read and b that any one sauce Is chopped bits, but they thicken the g to give the idea of more appetizing when they are cooked and served a to set before & oes are a tempting dish and ry easy to concoct. First m tomatoes must be chosen and then dipped In hot water for a minute so that the peel will slip off without break- ing or marring their roundness. The cen- ter 1s scooped out and they are put om Then comes the dressing imps as you ry and shell them carefully get as much meat from them as poss To this is added a regul mayonnaise dressing, a little salt and & dash of red pepper. Just before serving the shrimps, well mixed with ing, whole s given a yellow top of mayonnaise. This sort of salad is one of the richest that may be had, for it is refreshing a:.!‘ not as filling as chicken or crab salaa must necessarily be and it is & cocl. There is scarcely any reason why ane should go to the trouble of having pud- ding made in the home when all that is the dress- are pu elightfully necessary is to order it from the gro- cery and have it delivered quite as deli- cious as it could be made by a first-class chef. 1 it is practic mince, squash and lemon days there are bakers who cialty of meats and iday pi and when they put forth their best efforts it takes more than an or cock to turn out an: better, or half as good. Almond cracklings are something new and are good to top off with, as It wera Take four tablespoonfuls of monds and split them in £ nces almond paste, three powdered sugar, a few gra and the w of one egg to whole to the consistency of Work all together, using a mixing In order not to heat with the warmth of the h is about the right co blanched al- spoon twenty minutes in a s fir have been pressed down with the blade re flat and white, but when ready to eat are a delicate browm that is most tempting. Fruit makes a pre really that is ab for scarcely one persom in it after doing j good things. and when it is followed w: dy or some equally good liqueur life h no other bliss and it's a b world until the next day. “Oh, 1t dcesn’t matter about me,™ spouded Jean (ndifferently. A little farther on centerplece and “Just as soor - r we will start.” But Buzette shook her ad, droj her lashes to vel ;; wmc’:‘zn was afraid might Ber eyes. “No, no, mon she persisted. “T shall marry Jean, and it s mot so easy for two to travel at one. It costs more. I have been thinking it over and I know I would mever be able to take care of g chatean. You say we would not then things would get untidy an not be as extravagant as to hire hel do work that I could do myself. Here 1 is different. 1 can take care of & cahy:. for I know Bow to sweep and cook. MW —and there i3 another thing, monsleur.” evidently forcing hersclf to say something ‘which she found very difficult, “I—I like Jean Detter than any one else"”