The San Francisco Call. Newspaper, November 12, 1905, Page 11

Formal Breakfasts and Luncheons How the Hostess Conducts Them and How the™ " Guests May Help By Eleanor B. Clapp pyright, 105, by A. 5. Barnes & Co. T & luncheon the hostess always walks into the dining room last, unless it is necessary for her to show the way to the guests. Ex- cept when the party is very large and rather formal, it is not usual to have favors. In any case they should be & bunch of violets, a single g-stemmed rose or carnation, or a y bonbonniere is all thet is ever given At big luncheons, name used, but menu cards are never seen on the table at these func- tions. The fashionable hour for luncheons is at 1 or half-past. The guests should errive a few min- utes before the time specified in the in- vitations. They remove their wraps and gloves, but wear their hats to the tab About half an hour after the meal is finished they should begin to take their departure, as an invitation to & luncheon does not include a bidding to spend the afternoon. The Breakfast. . The noonday breakfast, with the ex- ception of the wedding breakfast, is gn, entertainment only customary in ex- tremely fashionable society. About all the difference that exists between this and s luncheon is that men are allowed to be present and the hour of the en- tertainment is st 12 o'clock. Suppers. Suppers are of many kinds; the most usual are the supper after the theatre, either at a restaurant or a private house, and the chafing dish supper, ch may take the place of the latter function or may form a separate fes- tivity by itself. In many places in the country, and in emall towns and vil- lages where the dinner is in the middle of the day, the evening meal very prop- erly goes by this name, and almost all invitations, except on Sundays and holi- are given for this repast. A supper after the play is the usual way of winding up a theatre party, and in large cities it is customary to have this at a fashionable restaurant, Ar- rangements are made with the pro- prietor beforehand, the table is selected, and the dishes are decided upon. Neither 2 very long nor elaborate menu should be chosen, as the guests have naturally dined earlier in the evening, and SO cannot get through many courses. Oysters or game are usually selected, followed by a salad or an ice of some sort. Black coffee, wine, or champagne is served. When this affair is held in the home of the host or hostess the menu is practically the same, if to give a smart supper party is the amm, but if something jolly and more or less informal is intended, then It partakes of the character of the chafing-dish sup- per, and oysters, Welsh rabbit, lobster Newburg or some dish of the kind 18 cooked by the mistress of the house her- self in the chating-dish. To glve a chafing-dish supper by itself, unconnected with a theatre party, is & very easy way to entertain a few In- timate friends. About a week before the evening set for the event cordial notes of Invitation should be sent out, or, as this sort of party is always very In- formal, it is perfectly, allowable to give the Invitations verbally or evemn call one’s friends up by telephone and ask them to come over and spend the even- ing and eat & Weish rabbit, or what- ever is to be the piece de resistance of the feast, on such and such a night. Beer is generally served with rabbit or golden buck and wine accompanies oysters or lobster. No sweets are re- quired at such suppers. It is usual for the guests to arrive at about half past eight or nine, and the supper can begin at any time after 10 o’clock. A country supper at which friends are entertained when the dinner hour is at noon, or 2 Sunday-night tea in a large city, often consists of but two courses; in the first course are a hot dish, escal- loped oysters, cold meat, or a salad, as chicken, lobster, potato, etc. Tea, coffee or chocolate is the beverage, and bread or hot rolls are passed from time to time. In the second course are the sweet dishes, cake, preserves, jellles, etc. 5 Those in Need FOUND, indeed, is the grief of relatives_and friends of the de- I sed. Mournful hearts send to- y to the imme- flowers, elo- of consolation. In the dim- nber of death tearful faces r solemnly about the virtges ted. They speak of this kind act. of that noble seif denial, of those generous responses to all appeals for help; they tell how deeply they ap- pre s and that and the other €90 it. But what cares that quiet form pow that lies so still yonder in the shadows? Can that white face be stirred now by a smile of pleasure at a krdly word? Can those calm, cold s clasp with delight such a bunch of lovely fragrance as rests by her ;M(—!h(,se violets, or roses, or delicate ern? Bul wait—it all may be perfectly true sbout the good that is Spoken. ‘Ihe spirit that has gone may well have de- served every word of praise and more. The flowers that make & bower of the shadowy room with their sweet, bright faces are indeed a lovely tribute. Notn- ing 1 more eloguent of Spiritual peace end promise of eternal beauty than they, There is no corner of earth wnere nod toge of the d of Good Words flowers are out of place. Their bright, rosy sweetness, be it modest or gay, lcoks up into human faces welcome in sadness or joy alike, fitting every mood and every place. But how many of those kind words did she hear when she lived? Were they just as true then as now? How many of that tearful company injured her? And how nfany wept when she was hurt? How many staunchly defended her when some slighting word was spoken and she was not near? How many brought her an armload, or even & handful, of flowers just for pure love's sake? These tributes at the bier are beauti- ful, apd the soul that has slipped away deserved them all. But how many who pour them. forth have o right to? Pre- clous few. Those who in life omitted kindly words and friendly tokens, what right have they to cluster about this last moment their belated praises and tear- ful sympathies? It is a mockery, and makes (he sad time only sadder. The ears cannot hear. The eyes are ciosed forever and cannot see the gentle looks. The lips cannot smile In glad surprise, The pathetic truth that they are too late is gloomier than the deepest toned funeral knell. = FOR ALMA MATER! ~ Women’s Ways of Making Money---Stenography i & Real Profession Which Requires Special Qualifications By Cynthia Westover Alden Copyright, 185, by A. S, Barnes & Co. F STENOGRAPHY and type- writing, a real profession,which deserves an article by itself, I can say that I hope no self-re- specting young woman making a ca- reer for herself will be either attracted to this field or repelled frem it by the peculiar attentlon it has received from American humorists. Like any other occupation in which a woman works for men and is brought into contact with men, it demands of the worker dignity and common sense. The girl who should seek the field because of the humorously alleged -champagne suppers and theatre tickets as per- quisites would, in nine cases out of ten, be entirely disappointed, and in the tenth would be far worse off. The girl who should put aside the idea of learn- ing because she feared masculine ag- gression would be equally foolish. The fact is that American men are by in- stinct courteous to women, even in business. You have nothing unpleas- ant to apprehend unless you invite it. This {s the rule. The exceptions are so few and so far between as to be prac- tically negligible. The remuneration of the stenographer and typewriter is flexible. I know of cases where competent women are making es much as $35 a week. I am familiar with a lot of other instances where the pay is not over $10 for falth- ful service, and § is a good enough figure to start at, almost anywhere. Your value to your employer willi not altogether, or even chiefly, depend on your ability to take so many words a minute, or to write out so many folios correctly in an hour. It wilt hinge on your famfiliarity with his business or occupation or interests; on your quick- ness in grasping the methods he pur- sues; on your conscientiousness in do- to Make it a Success ing what vou are told to do without too detailed instruction. The qualifications, before touching a key or making a ‘‘pothook,” are first to ‘be noted. .You must have the ordi- nary good health demanded for any regular occupation. You must be de- termined to make your employer's in- terest yéur own, to aim at the very highest efliclency and not to let per- sonal convenience or pleasure stand in the way of success. Specifically, you must have a good grammar school edu- cation, That means more than having graduated from a grammar school. I could teli some very funny stores, if I had space here, about the showing of some girls whose certificates of grad- uation were Incontestable. The schools are some of them good and some of them bad. Id all cases, much depends on the student's attention and energy. Unless you can spell all customarily used words correctly without consult- ing a dictionary, learn that first. Then learn to construct simple sentences properly. You will be of small service unless you can do that. Subject your- self to the strongest tests you can think of. Be as stern with yourself as you can, Beware of Impostors Incidentally, I must say just a few worde here that may sound barsh, but are truthful and wholesome. Many of the schools of stenography and type- writing are imposing on the confidence of the publlic and entering as an evil and disturbing element into the llves of thousands of boys and girls every year, by advertising to do more than {s possi- ble, and by accepting tuition money from persons who would be useless even if they could take shorthand notes on two hundred words a minute and write them out — phonetically — with correct- ness, If your education has been neg- lected, and they tell you at such a school,- when you apply there, that this doesn’t matter, leave that school and £0 somewhere else. You will be wasting your time. I have in mind now a girl who took such instruction in typewrit- ing and stenography. She could not spell. She could not write the simplest sentence correctly. Her mind was quick enough and her fingers did all that the school asked of her. What was the re- sult? Why, her notes were rapidly taken and so clear that I cou!d read them my- self; she was thoroughly consclentious, an excellent office worker; but not a* letter could be sent out from her type- written work, not & dictated manuscript could be made use of without having it rewritten. She had used six months up in learning what was not available without the preliminary education. It was a sad case. So much skill in sten- ography absolutely wasted on the desert alr. It is almost a duty to warn young folks against imposition. Nevertheless it is only falr to say that there are speclalist schools in this line that are fair and honest about these things, and the graduates of such schools are boungd to be more reliable in every way than others. No doubt the number of half-trained persons graduated each year from the “*position guaranteed” institutions has been a great element in keeping down the wages of really competent workers. In any city you can advertise for a “typewriter and stenographer, at ¥ a week” and get hundreds of responses. Yet few are avaflable if you wish to ‘have good work done. That “if” has a meaning of its own. There are busi- ness houses that are slovenly in their own methods, and do not so much mind incorrect letters until some blunder is made that means big money damages against the firm. Then they reform and pay better wages. THE PICTURES ON THE WALL OW many people know how to hang pictures? About half the population. The other half— well, they have their ideas on the subject, but the results are any- thing but pleasing, and to many, con- sclously ‘or unconsciously, ars actually painful. To be sure, there are a great number of things in this world that arc altogether “a matter of taste.” But, Just the mame, ther¢ are a distressing pumber of peopie who are suffering from bad taste, and don't know it. The pictures in a home, even though they take no active part in the house- hold machinery, are potent influences in the harmony of things. The most carefal consideration is none too much to give to thelr seléction and arrange- ment. Jt will pay in the end. and, it one is a little dubious as to her talents in this particular line, Jet her call in a fricnd to superintend this work—some one whose good taste Is an acknowl- edged fact. Suppose, NOW, yOu enter a room—a moderately sized room. Over the man- - telpizce, opposite the door, hangs a };ugiulzluhi;e,‘xlg ?“ rame magnificent n . r] mps at and secms to crush the mantel ln!a_,mgnm- cance, when, really, upon Ins 1, the mantel is a mcbl’uru nrn?nflb plece of work. Perhaps there js nng iwo feet away from this picture another of B Rt o bR St yo0, Summay s rdly. In the first - pla ar; 4 erately sized house, much less beari Mg B e o ous al describe in detall the Ymflgue'_g? hag taste, to explain the jangile of color, the quarrel of subject ‘act, the general munlaclmem of seless pictures— is u lxm'ucunf husiness. Perhups one or two suggestions how to do things, in- stead of how not to do to the point, anyway. An idea that'is carried out in a num- ber of comfortable, well-ordered homes is to have one thought expressed in a room. Suppose, firstly, it Is the hall- way. The, thought here should be dlfi— warmth, c?‘rdhlmy, 1f the hali- way is square and not less than 12 by 12, the pictures should be few uhd large, In the extreme type of a long, narrow hall there should be no pictures at all. Under such circumstances, they have the appearance of falling over against each other the next minute. They are in the way, and no one cver'sees them. Small pictures should be hun '&nrlu {r in the hall. In some turns of e or in some corner vhere they seem just :?: nt.u;: hfh fl _right, and takes away kLl k2 % "The paper is very likely to be dark and rich. ‘The best Irames for this ars of dark woods, and in in design. Steel engravings, etchings an fln‘. ?nn‘u ng t importan hot be of them, are more I propriate; but miof 0 gen g g a more or_ less Serious natu ttle grouped on these walls the bright, sun- ny favorites of all the family. Let the plctures be grouped gracefully and ap- parently without study: they should look ‘*‘comfortable,” with never a hint of stiffress. A little Jdignity in this apartment goes a long way. Then, too, there should not Le anything frivolous or exactly ulnzy Here is where skil and swords and photographs }alvl suitably framed—this business of passe- partouting is neither substantial nor in good taste) and caps and fags, and all manner of treasures abound. T S In the Ledrooms is where uw woman's gentle touch is most evident. Here y revel in dainty, pretty, sweet iflm to _her heurt's content. Water cs. o oven here a touch ty h‘ m-n:hl. ng of any AT R s g hever arousing any disquieting room subjects should be mostly jgg-lm" Thudics, ‘thoush farm- scunes S an occastonal lan lmnhwmt : ) e rote;” fow Wiurey In 8. kitchen are no TS '& room d for. pictum.“!lm in the bath racks 3 alendar and e Selcchon e all {hat s permisel: le vpon the walls. Only articies for comfort in thosé places. pl:tn . mfl: ""b.:t:u'rA l‘.\'x:n"mln; are far Eheap ones. Coll’s Weekly Cartoon on American Society Care of the Baby - the Sixth Month His Weight, Intelligence and Summer Food Discussed for Mothers By Dr. Emelyn L. Coolidge Copyright, 1905, by A. S. Barnes & Co. HE average baby at 6 months of age weighs from fifteen to six- teen pounds. During the second half of his first year the baby will not gain quite so much each week as he did during the first hour. From two to four ounces is generally the amount gained each week at this time. In very het weather the gain in weight is less and may cease entirely for a short time: The baby should now sleep about two- thirds of the time and continue to show signs of increasing intelligence. If moth- er, father or the nurse is cailed, he will frequently look at the person named and seem to recognize him or her. As he ¥s now in short clothes, he will greatly enjoy rolling about on a wide bed and may even attempt to creep a little. As the mortality among infants is greater in hot weather than in cold, the baby’s summer—either the first or sec- ond one—is a thing to be considered. If possible, a baby should spend the hot months out of the city. The moun- tains or Inland country are to be pre- ferred to the seashore while the baby is under two years old. In selecting a summer home de not choose one near ponds or stagnant water of any Kind. Unless it is absolutely necessary, do not take a baby or young child to a hotel or large boarding house for his summer outing. The smallest cottage in the most unfashionable country place is to be preferred to a hotel full of noise and excitement, where numerous pecple stop to admire the baby or to whom he is far too often “shown off” by his mother or nurse. Then, too, the kitchen and laundry arrangements in hotels are apt to be inconvenient, and often are very expensive if special privileges are re- quested. If the baby must be kept in the city, keep him in the parks before % or W A. M., and between § and 7 F. M. The rest of the time he is better off in the house. When in the house let him spena the hottest hours of the day on the bed, or on a mattress or pad on the foor, and dressed in his little shirt, band, and diaper only. Be sure to give the baby cocol water that has been boiled, and plenty of It He needs it now even more than he did in cool weather. Make a practice of giving him an ounce at least between his meals. Even in summer the baby should have clothing which contains some wool. A mixture of silk and wool or cotton and wool may be used for shirt, band and skirt. The band should never be left off; In the hottest weather the shirt may be omitted, and the long ribbed band having shoulder straps may take its place, but it is absolutely necessary to keep the abdomen covered by means of the band. ~ Little Household Suggestions ERE are a few little suggestions that will help out when many an annoying wrinkle disturbs the housewife’s smoothly running machinery; also, a few: ideas that per- haps are new to many, and will serve to ofl a wheel here and there in the sald machinery. To remove rust from steel fenders or fire-frons, cover with sweet ofl, rub well After forty-elght hours take some un- slaked lime, powdered very finely, and rub till the rust has disappeared. Some- times in the summer, when fireplaces and stoves are coid and cheerless, p- ness will creep in from the chimney above. Often from continued damp weather moisture settles upon every- thing. At this time there is no heat to Arx out the metal work. t moving woman she l“l‘l: failing tion. Mistakes in never-| g caul this matter are for &n is firmly attached to the edge of the table by a- strong cord, after a heavy iron ring has been placed over the neck. The weight of the ring naturally causes it to press down on the fruit pulp, and it thus automatically per- forms the precess of squeezing which demands so much effort from the jam or jelly maker. ‘When peeling onlons hold them under as that will keep them tash which i3 so beneficial the g:ay. 1f peeled, it must be very thin, and they should be steamed. not boiled. Kitchen paints will soon acquire a shabby, dull look from the frequemt cleaning that is necessary in this room. i 3 » ig éE g fit RET R B i et 9