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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (May 8, 1937)
A FOIIUM OF FEIIMXE FEATI'ltES - o Jfizided 7in d ln ie t ta in in a Many Kinds Of Parties Show Off New Home And Furnishings To Admiring Friends By Dorothy Blair THE first year's entertaining is probably the most exciting of the bride's whole lifetime, for everything is new and shiny, and tjie novelty of being mistress of tie household hasn't worn off yet. ' It is an important time, too, for then it is that she discovers her own social value as a hostess and works hard, if she is intelligent about such things, to improve herself socially as much as pos sible so that the time spent by guests in her home is pleasant and harmonious. Naturally the young woman wants to put her best foot for ward, so it behooves her to take her entertaining problems very seriously from the first "at home" and give just the right kind of parties for the type of guests she is bidding to her home. Never, never must she lose sight of the golden rule for en tertaining to make sure that everyone invited is quite con genial, for nothing so rapidly spoils the pleasure of a gathering aif a feeling of discord. She must consider the various kinds of entertaining she is best equipped to do and make careful plans for each kind of party so that it will be carried out in every small detail as perfectly as pos sible. Her resources, both as to her own ability and the equipment with which she starts her mar ried life must be given thought before she makes her plans. It is a mistake to undertake too large a gathering or too ambitious a dinner if she must do the cooking and serving and see to the com fort of her guests without any as sistance. Simple affairs are best to begin with elaborate things can come later when she has had more experience. However, there are various pleasant ways in which the bride can extend hospitality to her friends with satisfactory results if every detail Is thought out and jnlanned in advance. " Early in her career the new wife will probably want to give a formal dinner, perhaps for the "Boss" and his wiff-, or some pre possessing relatives on which it is ummez SUMMER'S coming soon, and with It the Joyful necessity of adding to and refurbishing the wardrobe. Shopping for and plan ning new clothes is one task that every woman who lays claim to an ounce of femininity really en joys. This season the clothes problem is mors Interesting than ever, for never before have there been such riotously gay colors and such de lightful materials, and while the styles stress casualness and com tfort rather than line, who will complain? The casual sport cos tume is one that accommodates itself to every type of beauty and figure and It Is certainly a Joy to wear. Pictured here is one of the sea son's high fashions. It is a charm ing satin-finished acetate Jersey so fashioned that it will serve ad mirably for every occasion from early morning shopping, on through luncheon, then out to a bridge party, tt will be right at home at the dinner table, either at home or in a restaurant, and it Is so fashion-right that it can go out Informally in the evening without the wearer having the slightest qualms about her, ap pearance. The background la the whitest gleaming white you ever saw, and the design on it Is the old-fashioned yet ever-new pals ley print in brilliant scarlet, blue land gveen. If you can find this Jtrock. or onrt of a similar, style and beauty In the shops, take It for your own at once. You'll never regret It, for It will keep you looking and feeling smart the whole summer through. Knitted or Jersey frocks are es sentials In the wardrobe of the woman who is contemplating traveling, for they are extremely comfortable to wear and they never crush or wrinkle as less resistant fabrics do. And whether you are on a swanky ocean-going liner or In your own car rolling down to Mexico, you'll be as smart CLASSIFIED FILM DEVELOPED Rom Lwopod sjsnsasss EnlwifiiHWU vA I ,uintd Nf FJ Perfect Tow Print.. 2V coin. nr photo service, dm. rs, u cmM. BOU. DfVUOKD-4 Mm W I fcr Ue. Wnp fpuvt tm A of roB iJ mil rtnrtcT film service, om. x. u craw wk. Important to make a good im pression, but most of ail to show off her elegant silver, crystal, linen and china. For the formal dinner the best of everything is used and much care and thought is given to the table setting. If she has a lace tablecloth, the bride should use it, and also her service plates, and her largest linen napkins. Enough silver Is set at each place for every course but the dessert. This is brought In with the dessert and the flngerbowls. Flowers for the table should be arranged in a low bowl, flanked by candlesticks holding white or softly colored candles. At this point we will pause to remind the bride that center pieces for the dining table should be low at all times, for nothing is so disconcerting as to have to duck around a tall vase of flowers in order to see your neighbor across the table. Save your long stemmed American beauties for the living room, and choose only flowers for the dining table that can be arranged gracefully in something low. Nor should the floral centerpiece be too spread ing there's something very an noying about asparagus fern in the butter or petals in the soup tureen. To return to the formal dinner: it is a lovely custom to serve the after dinner coffee in the living room, in front of the fireplace, If one is so fortunate as to have a fireplace. For this the dainty demi-tasse cups and saucers are used and the best coffee service. When "the girls" come for luncheon it is just as important to make a good impression, but not so much work is entailed. It's wise to plan the menu the day before and make all preparations as far in advance as possible so that the hostess can be calm and unhurried after the guests arrive. The table setting should be taken care of early in the morning and the table should be made colorful and interesting in an informal fashion. Plaid or figured table cloths set with gay colored pot tery dishes strikes a fine note for a frivolous feminine luncheon. Delicious ice box dishes of the as smart can be In a frock of this type. Because of the casualness of this season's style trend, light washables of cotton and linen are better than ever. They'll be worn the whole day through, from the trim shorts you'll don for your early morning exercise to the graceful feminine evening frock you'll dance In. Speaking of evening frocks re minds us that the Hawaiian In fluence has been a strong one In determining the mode for evening wear, and a delicious new shade called "hula brown" Is all the vogue. This rich shade la partlc larly good on those of fair color, lng. The wild yet beautiful prints we find everywhere on summer clothes also have Hawaii to thank for their existence. It looks like we'll be going native in appear ance, at least. Glazed chints Is another lnno- ration, and a oharmlng one. It makes up beautifully In the peas ant style to which we've all been converted, and It keeps fresh for days and days. If you have a hankering to be quaint, this is the time to satisfy It, for there never was anything so naive and quaint u the peasant dresses that are now a featured style. J I f -i Silk lertey in Bold Paisley . ' '. fV'. V. V Design a Favorite. Dainty Refreshments After rich kind that women love fit into the menu, with perhaps one hot main dish. Sunday night supper entertain ing has taken an important part in American life, for it provides a splendid opportunity for friends to gather informally and partake of a delicious variety of foods. The bride who has received as a wedding present one of those fine large electric toasters with all the serving accessories will enjoy building Sunday night suppers around it. It is easy for her, too, for the "help yourself idea reigns at such a party and all the host ess has to do is to get the mak ings ready and the guests can toast and spread sandwiches to their hearts' content. There's no table setting problem here, for everyone eats from a plate on his lap, or from card tables set up here and there. Even if card tables are used, they do not have to be set a cloth cover ing them Is all that Is necessary, The growing Importance of costume accessories In softly har monizing or contrasting tones will do much to make us look extra smart this year. Shoes hare adopted every known color and combination of colors, so that very dress may have its comple ment In cleverly toned footgear. Gloves, too, have dropped their e Amd.5 Outlined ' Happy Hours at Bridge Satisfy No Inroads on the Diet. for plates and cups and saucers and silver and napkins are ar ranged buffet style on a centra' table and guests find their own resting places wherever fancy dic tates. Coffee bubbles in an electric pot and everyone fills his own cup. Then there's that hardy peren nial, the bridge party, without which the average woman's life would not be complete. Surely Mrs. Newlywed will include this in her list of necessary entertain ing. For this reason we have 0 S I , HIT'S the little things in life that count." is a phrase often heard as a consolation for a dearth of the bigger, more satis factory things that we all strive for. Trite as it sounds, there's a lot in it, for many small details long-stsnding conventionality and now blossom like the flowers of the Held. Even hosiery has emu lated the emancipation of shoes and gloves and appears In soft tones heretofore unheard of. Hats seem to be at their mad dest and gayest at the moment However, fantastic though they may be, they are artfully de signed to bring out the greatest charm and femininity In the wearer. And of course there are delightfully simple hats for those of a conventional turn. S7 the Appetite and Make chosen this particular form of en tertainment eatables to illustrate, since it is of almost universal in terest. Shown here are simple but highly satisfactory refreshments for a bridge party. Women have learned through bitter experience how eminently unwise it is to gorge at afternoon parties on rich salads Well covered with mayon naise and whipped cream and elaborate cakes and pastries. In the interests of good health and if are necessary to make a harmo nious whole. This Is never truer than in the feminine costume. Fashion-wise women know that no detail of the appearance Is too small to be overlooked. From the tip of the littlest fingernail to the hairpins holding the hair, everything must be in harmony If the general re sult is to be pleasing to the wearer as well as to those with whom she comes in contact. Pages could be written about each detail of the toilet and cos tume, for each must receive me ticulous care. There Is one accessory to fem inine loveliness that is often sadly neglected, if not entirely over looked. Small as It is, it is an absolute necessity to the woman who is desirous of looking her best at every moment of the day and evening. This Is our old friend and constant companion, the compact. From the time In early youth when a desire for self -adornment first makes Itself felt, clear through life, the fas tidious woman always has her compact at hand, ready to freshen and repair her facial appearance. The compact of today Is a very different matter from the bulky affair equipped with a cake of powder that we used to cany. It is slender and beautiful and looks more like a product of the Jewel er's art than anything else. Wedding JUNE, the traditional and beau tiful month for weddings, will soon be here, and loving hands are already busy at work on the many happy and pleasant tasks Involved in the preparation for a truly lovely wedding. No matter whether the affair will be a small, Informal one, or a stately, elab orate ritual, there are many de tails to be taken care of before hand if everything is to progress smoothly and happily. Of these, one of the most Important Is the wedding cake. Ranking Twside the Christmas fruit cake, the wedding cake, which It closely resembles, stands high In the art of baking. Like the Chrlstmaa cake. It must be prepared thirty days In advance to allow the luscious fruits It con tains to mellow properly. For this reason, now is the time tn busy one's self wllh the preparation of this delicious concoction. Many of us have a cherished recipe, handed down f rom genera tion to generation from which we prepare the wedding cakee that occasion every now and then de mands. However, all are not so fortunate, and for them we have a time-tested and honored recipe adapted from a famous eighteenth-century formula. The pro portions of this cake are sufficient for fifty to sixty servings. Pleasant Hospitality Features Variety Of Pleasing And Simple Informal Refreshments That Are Within Scope Of Novice Cook slim figures wise hostesses have taken to serving a repast such as the one shown here, which is both decorative and satisfying. Dishes and glassware such as these are also perfect for such an occasion, since they are simple to serve and require very little fuss in prepara tion. One of the gayest tirst - year parties should be an informal din ner for all the bridal party. It is always thrilling to recall all the happenings of the great occasion and it's lots of fun to have all the actual participants in the big event to talk it over with. Because all present are old friends and everyone will be gay and all will probably talk at once, there's no use in trying to be a bit formal. An Italian dinner would be fine, particularly if the bride has that heaven -bestowed gift of concoct ing delicious sauces, for it's the sauce that makes the main dish of spaghetti a success (or a fail ure). There's really very !Htle work to preparing a dinner built around the Italian motif of spa ghetti. Hors d'ouevres, or anti pasto, as the Italians call prac tically the same thing, can be bought already prepared, or a splendid collection of salami, black olives soaked in oil, little green onions and radishes, can be gotten together in no time at all. This constitutes the first course served with plenty of crusty Ital ian or French bread and butter. Then follows the spaghetti, which can be prepared in a vari ety of ways. We know one clever young woman who proudly lays claim to the ability to cook eleven One of the loveliest ones we have seen is fashioned of gleam ing black enamel a delicate small disc, yet so cunningly fash ioned that it can contain a sur prisingly large amount of powder. Its entrancing name is Bal Masque and on Its surface, deli cately etched In gold is a tiny design of a masque and stars which carries out the motif of its name. Clasping the compact to gether Is a dainty gold bow knot, which with the lightest pressure of a finger tip releases its hold and the top flies open, revealing the usual mirror, a fluffy downy puff, and beneath It a spacious compartment for your favorite powder. Separating the powder from the puff is the finest silken gauze you have ever seeu through which the powder sifts. When you purchase this com pact you'll find that It comes in a protective envelope of suede like cloth, and If you're wise, you'll leave It tn this covering, for it serves to protect the enamel surface from marring and scratching. Now this compact Just de scribed Is only one of countless new ones being displayed on the counters of hops catering to fas tidious women the world over. We selected this particular one to tell you about because It is one that will harmonise with any costume, sport or formal, and it will not clash with any color scheme. 0ake Made jf f .... m jp , Eighteenth Century Wedding Cake 1 pound seeded raisins 1 pound seedless raisins 1 pound prunes, stoned 1 pound currants 1 pound citron 1 pound dates, stoned 2 cups sugar 2 cups butter 12 eggs Chop fruit coarsely and mix together. ' Cream butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of eggs, beat' yolks until thick and lemon colored, and add to first mixture. Sift flour and measure; reserve H cup for dredging fruit, and sift remainder with spicos. and add to egg mix ture. Blend In lemon Juice, and fold In stiffly beaten whites. Dredge fruit with flour and mix into batter. Bake in a twelve Inch deep, round, heavily greased and papered loaf pan, In a slow oven, 27C degrees, for three and one-half hours. Let cake ripen for at least a month to develop fruit flavors. Frost cake with ornamental frosting and decorate with pastry tube. OrnamentsI Frosting 4 cups powdered sugar 1 teaspoon cream of tartar 1 egg white pink vegetable coloring Sift powdered sugar through a fine sieve and add egg whites and cream of tartar. Beat with a wooden spoon until frosting will stand up fh sharp peaks when the spoon Is drawn from IL Add enough pink coloring to tint a delicate pink. It may be necessary to make more f mat lng for decoration purposes. However, this recipe Is easily multi plied, so that this Is simply done. If you have any questions at all regarding the refreshment to be served after a wedding, or you wish any Information about the wed ding Itself, pleas write to me, care of the Five Star Forum, San Francisco and I will be happy to advise you. Be sure to enclose a self-addressed, stamped envelope for your reply. different versions of Italian spa ghetti. A fine green sa!ad with a tart, yet oily, French or Roquefort dressing is served in a big wooden bowl or pottery snlnd bowl. Only be sure there's lots of this, for everyone loves it. The traditional dessert to finish an Italian dinner la fruit and cheese, and it is about the easiest and quickest possible dessert to get together. Ice cream with rich cake or cookies is also a good dessert for this type of meal. The tftbte should be colorful. If you have a red checked table cloth, use it by all means, and also your peasant dishes. Flowers for the centerpiece, should be of the common or garden variety and should be simply arranged. This particular meal has been discussed in greater detail than the preceding ones mentioned, since It is one suitable for many Informal affairs aside from the bridal party dinner. For one thing, it ts a bit of a novelty, and guests always enjoy something new and different Then, as has been said before, it is one of the simplest possible dinners to prepare, which means that the hostess will be fresh and unwearied when she receives her guests. Here's a parting bit of advice on entertaining for the bride. Al ways go over in advance with your husband the serving proce dure necessary for the meal and Impress on him those duties, such as pouring the wine and serving the roast that he must perform. In that way the meal will proceed without a hitch. However, unless your life Is ex tremely limited, one compact Is not enough. And since the price of the average one is relatively small, even the slenderest beauty budget can -stretch to accommo date at least two or three. It's wise to have a compact for every purse. Then there's never the danger of discovering, when you're far from home and the powder box, that you forgot to transfer it from one handbag tc another, and consequently must pay the penalty of forge tfulness by going about with a shiny nose. Compacts should really be con sidered in the same light as cos tume jewelry, and special ones reserved for special costumes. It Is easy to find one to complement any frock, for they come in every color of the rainbow and many more besides. You'll always find the season's most sophisticated shades appearing In the newest compacts, for their makers real ise that the woman who gowns herself with taste and artistry will want every detail to harmon ise. There are innumerable sizes and shapes from which to select compacts. For a long time the large sized "flap-jack" compact was the one to carry. Now, how ever, feminine taste has decided on the delicate, slender disc of such modest proportions that It will fit with ease In any purse. t 4t onta 44 cups flour 2 teaspoons cinnamon teaspoon nutmeg K teaspoon allspice H teaspoon mace H teaspoon cloves 2 tablespoons lemon Juice K cup brandy or grape Juice PAGE SEVEN
