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
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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