Dinners and Luncheons Part 14

TO A BRIDE.

Happy is the bride whom the sun shines on, And happy today are you; May all of the glad dreams you have dreamed In all of your life come true; May every good there is in life Step down from the years to you.

PICTURE OF A STORK.

Here's to the stork, A most valuable bird, That inhabits the residence districts He doesn't sing tunes, Nor yield any plumes, But he helps out the vital statistics.

--_Portland Oregonian._

AT THE CHRISTENING OF A GIRL BABY.

Here's hoping that the little tot We christened at the water May live to take another name And name another daughter.

THE BABIES.

We haven't all had the good fortune to be ladies; we have not all been generals, or poets, or statesmen; but when the toast works down to babies, we stand on common ground--for we've all been babies.--_Samuel L. Clemens_ (_Mark Twain_).

WHEN THE OLD BACHELOR ANNOUNCES HIS ENGAGEMENT:

To the hour he found his courage; To the smile that won his heart With a little look of sweetness And a dainty Cupid dart; To the bachelor's broken pledges; To the venial little sin That he cannot do without her-- To the girl that took him in.

Bring frost bring snow, Come winter; bring us holly Bring joy at Christmas, Off with melancholy.

Sing ho, sing hey For the holiday.

Sing hey for good Christmas cheer But quaff one gla.s.s To the days that pa.s.s The last of the grand Old Year.

Here's to the old year, drink boys, drink.

Here's to the days that have fled.

Old friends, old wine, old memories; Drink to the joys that are dead.

Here's to the New Year stretching ahead, To the days that are blithesome and gay, May the joys of the old be the joys of the new, Its sorrows fade gently away.

Here's good-bye to the old year-- Here's regret.

It has done the best it could-- Let's not forget.

Here's greeting to the New Year-- Hold out a hand.

Let's do the best that we know how-- Make a good stand.

TABLE DECORATIONS.

A basket of Parma violets or of valley lilies makes a delightful gift to carry home to the children of the family after it has beautified a woman's luncheon table. Pale daffodils are exquisite in a gra.s.s green frame, and so on.

The bottom of each basket is fitted out with a tin plate filling it exactly. Upon this is placed the damp moss which keeps the blossoms fresh throughout the meal. The flowers are arranged in upright position to look exactly as if growing out from the wicker-work receptacle.

Centerpieces are either very low or very high. There seems to be no intermediate stage. A number of fashionable women whose table fashions are watched and copied still cling to the low bed of flowers which allows one to see the face of the vis-a-vis.

A charming centerpiece which smart florists are suggesting is of white hyacinths and violets. The violets used are either of the pale double varieties or the large single flower--usually the latter.

Violets and hyacinths are not mingled. Either one-half of the centerpiece is formed of each with its own foliage, or large cl.u.s.ters of each are ma.s.sed together. There is no scattering of the single blossoms.

As for the rose basket. It is entirely lovely. It is in use everywhere.

It has one fault. It is sure to cut off one side of the table from the eyes of the other half. Women who must have what is newest use it for every kind of social entertaining--dinners, luncheons--wherever a table is used. More conservative hostesses have one for a wedding breakfast or other affair where there is no question of cutting off the view of any guest.

These baskets are really among the daintiest bits of table furniture that the florists have yet devised. Usually the body of the basket is more or less shallow. The handle curving over it is very high and carried out in some artistic design of wicker-work.

Long rose sprays are loveliest for filling these baskets. When well arranged the sprays appear to spring from the body of the basket, to climb wildly upward along the handle and to meet at the top in a mad tangle of spicy blossoms.

For decorations for a summer luncheon have a large gilt basket of white sweet peas in the center of the table and tiny baskets of gilt wicker filled with white sweet peas at each plate. For ice cream have a boat of plain vanilla filled with luscious fresh strawberries. Red raspberries, ripe peaches or any desired fruit can be used to fill the boat. A pretty conceit would be to have the lower part of the boat of pistachio to represent the sea and the upper part vanilla.

A very effective centerpiece consists of a swinging basket supported by ribbons attached to the chandelier or the ceiling. The baskets, which are filled with cut flowers, are sometimes made of birch bark, and can be made without resorting to the aid of a professional. A square, shallow birch bark basket filled with pansies and suspended by means of yellow, violet or green ribbons is exquisite.

The smartest down-town flower shops are offering p.u.s.s.y willow boughs for table decoration. The soft, downy brown of the buds is often chosen for an entire luncheon decorative scheme, and nothing could be more delicious to the eye. The branches are cut long and are ma.s.sed together in tall vases. Gla.s.s does nicely for this purpose, but porcelain--especially gray, blue or buff-colored porcelain--is ideal.

A masterpiece for the table is a combination of white sweet peas, and the feathery white gypsophilum. All decorations are made low, springing from almost invisible foundations, every leaf and every bloom a.s.serting its individuality, and never were orchids more in demand. For those who cannot afford to invest in them the long iris intermixed with gra.s.ses will serve.

A unique and effective decoration for a luncheon table is made of long, narrow bouquets of white carnations, tied with bows of yellow satin ribbon and arranged so that the ribbons all meet in the center of the table, while the points are directed toward the guests. The effect is of a great golden-hearted daisy.

Violets, lovely as they are, do not make a pretty table decoration, being too dull in color. A few scattered in the finger bowls give an air of daintiness and bring with them a delicate fragrance.

For the centerpiece for the Thanksgiving dinner table, this day of days, take a toy wagon, the kind which represents a farm wagon is best, and place it in the center of the table on a mat of wild gra.s.ses and berries and fill it to overflowing with luscious fruits, peaches, grapes, oranges, lemons, apples, whatever your larder affords. Entwine the wheels and tongue with smilax or grape leaves. If one is in a city and can afford the expense one can buy one of the larger toy turkey candy boxes and harness it to the cart with red ribbons, or another pretty way is to buy a different sort of animal, or bird candy box for each guest and fasten it with gay ribbons to the front of the toy wagon. A doll dressed as a farmer in blue overalls and big straw hat can be placed on the seat for driver and hold the ribbons.

Another pretty centerpiece is a ma.s.sive silver bowl, or a fancy Indian basket piled high with pretty fruits, nuts, nut burrs and the vine and berries of the bittersweet. If the dinner is to be late in the afternoon use Colonial candlesticks of bra.s.s or gla.s.s without shades. At each plate have a toy garden implement tied with a ribbon, the guests' names written on the ribbons.

WASHINGTON'S BIRTHDAY.