may be devoted to some special attraction; one for the supper, one for
the evening's entertainment, one for the fortune-teller, and so on. This
idea is admirable for an affair of the nations, devoting one room to
each country and its characteristics.
* * * * *
Seats should be provided in the grove where the visitors may be
refreshed with orange ice, or orange gelatine and cake at a moderate
price.
If there is a small room adjoining the hall in which the fair is held it
may be fitted up to represent a tropical scene. This would be the place
to sell rubber plants, palms, ferns, etc. Long clusters of bananas hung
amid the foliage will make the scene more realistic.
* * * * *
A tulip bed is one of the prettiest ways of hiding surprise packages. A
portion of the floor should be marked off in a square and enclosed with
boards one foot high, painted green. Fill this bed with sawdust and
plant paper tulips in all colors. Have a package tied to the end of
each tulip, making the flower stand firm when planted. Each purchaser
pulls up any flower he chooses.
* * * * *
Although brown seems a sombre color for a fair booth, it may really be
used most effectively. Have the booth made oblong with a counter across
the front and have each end covered with brown crepe paper with frilled
edges; have also a brown curtain below the counter hanging to the floor.
Have the roof, and the posts supporting it, covered with the russet
leaves of the chestnut-tree, while around the roof a fringe of chestnut
burrs is hung. At one end of the booth serve hot chocolate with whipped
cream; at the other have all kinds of nuts on sale; and in front have a
display of chocolate and nut cakes and candies. In arranging for any
sort of church entertainment remember that elaborate accessories are not
of so much importance as the display of cleverness in the carrying out
of the ideas which form the basis of the entertainment.
COBWEB SOCIABLE
First, wind strings all over the house before the arrival of the
company. Suspend a rope diagonally across one corner of the room, over
which the ends of the strings can hang, each one numbered: Numbers are
to be given each one of the guests, and each is to hunt the string that
has his number on it. A sheet can be hung across this end of the room
hiding everything from view until time for winding. Have some games
ready to play for the amusement of guests until all have arrived. As
soon as all the company gathers, the sheet can be removed and all
commence hunting their numbers at once. They are told to go wherever the
string leads, but they may not succeed as the strings should be through
keyholes, under beds, out of doors, around the house, in at the windows,
and every place where they can be put.
Plenty of fun can be had if every one enters into the game and keeps it
up until finished. Bananas and cake can be served at this sociable or
any other light refreshments desired.
CONUNDRUM TEA
1. A survivor of the flood (Ham).
2. Woman of grit (sandwich).
3. Cattle in a railroad disaster (dried beef).
4. Impertinence (apple "sass").
5. Spring's offering (water).
6. For old maids and bachelors (pickles).
7. Tabby's party (cat sup).
8. Boston's overthrow (tea).
9. What all people need (bread and butter).
10. New England brains (baked beans).
11. Young man's sweetheart (honey).
12. An unruly member (tongue).
13. Sahara (dessert).
14. Tree cake (cocoanut cake).
EXTRAS
15. Love's symbol (doughnuts).
16. What I do when I mash my finger (ice cream).
17. A mass of types (pie).
_Note._--Each society can use their own judgment about the price to be
charged. A certain amount may be charged for the entire supper, or each
article may have a price affixed, such as two cents, four cents, three
cents, and so forth.
COOK BOOK SALE
Every lady in the church was asked to make, from sheets of brown
wrapping paper, ten paper books of uniform size, four and one-half by
six inches, sewing them to confine the leaves. The paper was two cents
a sheet, and five sheets would make the ten books.
In each book, clear and explicit written directions for ten of the best
miscellaneous recipes that she used in cooking were to be contributed by
each one, the same recipes to be in the ten books furnished, and signed
by the one contributing them.
The ten recipes included one soup, one salad, one made-over dish, one
cake recipe, one cooky recipe, two muffin or gem recipes, and three
dessert recipes.
One week was allowed for this work, then the books were sent where the
sale was to take place. There were five hundred books in all, fifty
ladies having responded to the request.
In the meantime, invitations had been sent to the members of the other
two churches in the town, and to the summer visitors, and the
vestry-rooms were crowded the evening of the sale.
The books were offered for sale at five cents each, and in less than an
hour all were sold, those contributed by housekeepers famous for their
cooking being in great demand, while all were of more or less interest
in a town where every one is well known.
After the sale of the recipes, the real sport of the entertainment
began. Each lady who contributed recipes also brought a sample of cake
made from the cake recipe she had given. These samples were of all
sizes, wrapped in waxed paper and tagged with the maker's name. They
were auctioned off without being undone, the name attached to the tag
being read by the auctioneer, and much merriment was occasioned by the
witty, bright way in which he drew attention not only to the cake, but
to the one who made it.
If desired, such an auction sale may be held without the cook book sale
preceding, whole and cut cakes, cookies, doughnuts, etc, being used. As
the cakes are wrapped and no one knows what he is buying, much amusement
results.
COOKY SOCIABLE
Cut paper into pieces the shape and size of a cooky. Write a proverb on
each one, then cut each paper cooky into two parts, each in a different
manner, so that no two cookies will be cut alike. One set of halves is
to be given to the ladies, and the other to the gentlemen. Each person
present then proceeds to match the half cooky he has; when found, the
proverb should read correctly. The couple who match halves eat
refreshments together. It is very nice to have some one play a march on
the piano while the matched partners form in line two by two and march
to the supper-room. For refreshments serve all kinds, shapes, and sizes
of cookies with coffee or lemonade.
CORN-HUSKING BEE
Late in October, when the corn has matured and been stacked in the barn,
the following informal invitations may be sent out to all the
neighboring young people:
_You are cordially invited
to a Corn Husking to be held in
Martin Mattice's Barn
On the evening of October the thirty-first
at eight o'clock._
Previous to the evening mentioned the ears of corn are stripped from the
stalks and formed into two huge piles upon the barn floor. Lanterns
should be hung here and there upon the beams to give the necessary
light, and stools provided for the workers. The company, on arrival, is
divided equally, one half being assigned to one pile, the other half to
pile number two, and the contest begins, each division striving to
finish its pile first. The husks must be entirely removed from each ear,
and whoever first discloses to view a red ear is considered especially
fortunate, as the first red ear shown is supposed to bring good luck to
its possessor.
After all the ears have been husked the winner of the red ear is
escorted in state to the house, where a warm fire (always an open one,
if possible) and a supper are waiting.
Corn Supper
Decorate the walls of the room in which the supper is to be served with
as much green as can be procured at this season of the year. Procure a
dozen pumpkins, remove the pulp, cutting a hole at the top of the shell;
cut also four stars in the sides of each pumpkin, cover with light
yellow paper and place candles inside. These lanterns, being set in
various convenient spots about the room and lighted just before the
supper is served, shed a corn-colored glow over the room. In the centre
of the table arrange a vase filled with any late autumn yellow
flowers--dahlias, chrysanthemums or marigolds; place candles at each end
of the table screened by yellow crepe paper shades. The refreshments may
consist of egg and lemon-butter sandwiches, cornbread, chicken salad,
sponge cake, gold cake, lemon ice cream and lemon water ice, cup
custards, honey in the comb, lemonade and coffee.
DUTCH PARTY
For decorations: Holland's national colors, blue and red; Dutch flags;
tulips; crepe paper in Delft designs, etc. Instead of tally cards each
guest may be furnished a little wooden shoe on a Delft-blue ribbon. Tiny
pretzels are slipped on the ribbon for games won, the shoe keeping them
from slipping off at the other end. Large wooden shoes may be used for
bonbons and nuts at the tables. For prizes: handsome steins and pipes, a
pair of burnt wood Holland shoes, Delft plaques, Dutch pictures,
novelties decorated with quaint Dutch figures, a poster of Queen
Wilhelmina, etc.
The supper table may have for its centrepiece a large blue stein with
red tulips tumbling out of it. Delft china and paper napkins are
appropriate, and a _menu_ of Dutch dishes:
Oysters Omelet
Smoked Herring
Creamed Codfish or Finna Haddie in Chafing Dish
Cold Meat, in very thick slices
Pickled Eggs, Pickled Beets, Pickled Onions
Cucumbers, Lemons and Prawns
Cold Slaw
Fish or Potato Salad Cheese Sandwiches
Rye Bread, in very thin slices
Cheese
Honey Cakes Oval Cinnamon Cakes
Pancakes, size of a silver quarter
Coffee and Chocolate
EASTER EGG HUNT
An Easter egg hunt will furnish plenty of amusement for an Easter party.
The nests are made of paper moss. In them are placed eggs of different
varieties, some genuine hard boiled eggs, some of china or wood and some
of candy. The wooden eggs should contain tiny ducks or chickens. The
nests are hidden in every nook and corner of the house. The guests are
then bidden to go nest hunting, and a half hour is given for the hunt.
Each guest is given a little fancy basket in which to gather his eggs.
The one securing the greatest number of eggs is given a prize of a large
fancy egg.
The baskets and eggs may be retained as souvenirs.
EASTER LUNCHEON
Of course, silver and glassware must be sparkling, and the white cloth
spotless, or, if one wishes, luncheon scarfs and mats or doilies are
equally popular, and a highly polished table is a bit less formal than
the regular dinner cloth. A centrepiece of gold cloth or of any yellow
silken material is effective--the edges may be quickly overcast by heavy
rope silk in long and short stitch. A bunch of Easter lily sprays in a
bowl or gold and white vase crown the whole. If one can arrange to have
the china gold and white it is very pretty; but every hostess must
consult her own china store and plan accordingly.
Napkins stiffly folded at each place can hold an artificial lily, which
carries in its heart a tiny candy box. These lilies can be bought at
some caterer's or made at home very easily. Stiff wire--yet not so stiff
as not to bend in any desired shape--can form the skeleton. The stem is
made of five wires woven together, green paper being twisted over them
and at the top; each separate wire is bent out to form a foundation for
each white petal, made of white crepe paper, easily shaped and pasted in
place. A little practice will show the amateur that this is not at all
difficult. A pill box covered with gold paper can be pressed down in the
heart of the lily, the top being covered with stamens made of gold paper
shredded and twisted.
Lilies of the same type, only larger with larger boxes having no covers,
can form the bonbon boxes. These must be even more conventional, as they
have no stems, resting directly on the table. The menu should be simple.
When the luncheon is over and the guests have left the dining-room for
the drawing-room, a new edition of the old cobweb game makes merry fun
and is arranged as follows: A huge flower-pot is placed on the centre of
the table, in which are planted some artificial lilies to carry out the
idea, and under the flower-pot are gathered the ends of many strings,
each one of which must be appropriated by a guest. These strings cross
and intercross about furniture and corners of course, and give
opportunities for many tête-à-têtes. Here and there some little verses
may be tied if it is wished to add fun to the quest.
"Do not faint, oh, maid, I beg,
You shall find a golden ----"
"Gather roses while you may;
Gather them--the livelong day."
And many another nonsense couplet to suit the company and occasion.
At the end of each string must be found a candy Easter egg, or a hollow
egg containing some little trinket.
EASTER SOCIABLE
Have printed programs sent out with the following announcement (any name
can be substituted for the East End Connett Y):
_An eggs-ellent plan has been adopted by
the East End Connett Y, to eggs-haust the
eggs-pence of sending a delegate to the State Convention.
We shall hold an_ EGG SOCIAL.
_The eggs-pence of admission is eggs-actly ten cents.
We mean to have an eggs-ellent time.
You are urged to eggs-ert yourself to come and
eggs-amine for yourself.
You can eggs-pect to have lots of fun at small eggs-pence.
An eggs-ellent committee will wait upon you.
Plenty of eggs will be served.
Eggs-it at your pleasure.
N. B.--Plenty of Easter Egg novelties will be sold._
A fruit-stand covered with moss and twigs, and arranged to represent a
nest filled with eggs and placed upon a bed of moss should form the
central decoration for the table. Around the nest four large rabbit
bonbonnières should be placed, with pieces of baby ribbon of all colors
fastened to their forepaws and running out to or below the edge of the
table, each ribbon being strung with eggs. Between the four large
rabbits four smaller ones should peer out from under the nest between
the ribbons.
Provide each person present with a dime, lead-pencil, and sheet of
paper, upon which the following list is printed.
Find upon the dime the following articles:
1. Fruit of a tropical tree. (date)
2. What the Siamese twins were. (United)
3. What a lazy man seldom gets. (ahead)
4. The division of a country. (states)
5. The cradle of liberty. (America)
6. Something a schoolboy makes. (figures)
7. An instrument to catch sound. (ear)
8. The number a miser takes care of. (one)
9. What makes the forest green. (foliage)
10. Something a bootblack likes to give. (shine)
Of course the answers are not printed, but are kept by the committee for
reference. A prize of one dime can be given the one with the most
correct answers. Any kind of Easter novelties can be sold for a dime.
For refreshments serve eggs in every form, with bread and butter and
coffee, for one dime.
FAIRIES' GARDEN
A clever scheme for a church fair is the "Fairies' Garden," which is
nothing more than the old grab-bag in a new dress. One seen recently was
set up near a booth trimmed with evergreens, with a fence made of
"cat-tails," planted about four inches apart, enclosing it in front. To
this the people who were present flocked, and were free, on the payment
of a small sum, to pull a flower or vegetable as they should see fit.
Within and at the back of the inclosure was a trellis made of wire
netting with the largest holes procurable, covered with vines, among
which nestled pink paper roses. In each rose a small present was hidden
from view.
Then there was a "pond," made of a tin boiler banked with stones and
moss, and filled with water, on which floated water lilies and leaves.
To each lily was tied a weighted present, such as the water could not
injure.
A bed of real goldenrod planted in a box of sawdust, with the presents
tied to the stems of the flowers and buried in the sawdust, completed
the flower garden.
The vegetable bed fully repaid for all the time and trouble spent upon
it. It was an enclosure of four boards, filled with sawdust, the
vegetables being made of paper and filled with cotton and the presents.
After the vegetables and flowers were planted the beds were covered with
moss.
A few signs added to the effect, such as "Great South-Sea Bubble" for
the cabbage bed, and "Please do not pull the cats' tails. By order of
the Society for the Prevention of Cruelty to Animals," for the cat-tail
fence.
Carrots, beets, onions and cabbages answered the purpose well, being of
convenient shapes and very easily made. The carrots were made on a
cornucopia of stiff brown paper, in which the present was put, and then
the cornucopia was covered with plain carrot-colored tissue paper,
closed at the top, painted to imitate the creases in a carrot, and
ornamented with a small tuft of leaves cut from green tissue paper. The
beets were stuffed with cotton, in which the present was concealed, and
then covered with the proper colored tissue paper. The onion bulbs were
covered with crinkled cream-white tissue paper, and the tops were made
of stiff white paper spills, or lamp-lighters, covered with dark green
tissue paper. The cabbages were of pale green and yellow--almost cream
color--crinkled tissue paper, wound around the central ball of cotton;
the paper was cut and pulled out in the shape of leaves, or twisted to
form the stalk.
There were four little girls dressed as "flower fairies," who kept the
garden in order, and helped in many ways, looking very effective in
their costumes of a "morning-glory," a "daffy-down-dilly," a yellow and
white "daisy," and a "wild rose."
FEAST OF SEVEN TABLES
This feast if well planned and carried out is most pleasing in its
results. There are seven tables. These tables are set in white, with
centrepieces and other decorations to carry out the color scheme. Have
first table near the door, and others arranged according to the menu,
which can be changed to suit the seasons. It is necessary to have two
sets of waiters, the first to clear away, and the second to furnish
fresh supplies. All must dress to harmonize with the colors of their
tables. Serve food in small quantities and in small dishes. At the
ringing of a bell seven guests are seated at the first table. At the
expiration of seven minutes, the bell again rings, and those at the
first table pass to the second table, and seven other guests are
permitted to enter the room, and to be seated at the first table. Here
is where the waiters will have to hurry and reset the tables. At the
close of every seven minutes the bell rings, signaling all to pass up
one table. Seven persons pass out every seven minutes, and forty-nine
are fed in as many minutes. A novel idea is to charge seven cents on
entering the dining-room, seven cents when through at the last table,
and seven cents as they pass out the door, making twenty-one cents for
each guest. They will not object after they are through with the menu at
the seven tables.
WINIFRED M. SIMONDS.
DECORATIONS AND MENU FOR SEVEN TABLES
_Decorations_ _Menu_
_White Table_
White Centrepiece Shredded Potatoes
White Dishes White Bread and Butter
White Napkins Cold Roast Pork
White Flowers Milk
_Brown Table_
Brown Centrepiece Brown Bread and Butter
Brown Dishes Brown Coffee
Doilies Worked in Brown Boston Baked Beans
Brown Leaves Pressed Brown Pickles
_Green Table_
Green Bordered Centrepiece Wafers Tied With Green Ribbon
Green Flowered Dishes Lettuce
Green Paper Napkins Olives
Green Foliage Green Tea
Pickles
_Red Table_
Old Fashioned Red Table Cloth Red Cake
Cranberry Sauce
Red Flowered Dishes Wafers Tied With Red Ribbon
Red Napkins
Red Flowers
_Orange Table_
Orange Bordered Centrepiece Orange Wafers
Orange Paper Napkins Sliced Oranges
Orange Colored Flowers Orange Cake
_Yellow Table_
Yellow Centrepiece Lemon Pie
Yellow Figured Dishes Cheese
Yellow Paper Napkins Lemonade
Yellow Flowers
_Pink Table_
Pink Bordered Centrepiece Pink Cakes
Pink Flowered Dishes Pink Pop-corn
Pink Paper Napkins Pink Candies
Pink Flowers
Pink Carnation for Each Guest
FEAST OF NATIONS
The following is a description of a church supper which was recently
given with great success:
The Japanese table was decorated with chrysanthemums. At each place was
a Japanese tray on which a Japanese napkin was folded in a fanciful
manner. Little dishes of rice, hard-boiled eggs, cabbage chopped fine,
and small cups of tea comprised the first course. The second course was
a turkey dinner. The waiters were in Japanese costume. The favors were
small Japanese umbrellas tied with the Japanese colors, red and white.
At the Chinese table the first course was rice prepared with curry,
followed by chicken pie with the usual accompaniments. Chopsticks were
in evidence, though the guests were not compelled to use them. The
waiters were in Chinese dress. The table was adorned with curios, and
the favors were ancestral tablets in tiny boxes, tied with yellow, the
national color of China.
The Hindustani table was resplendent with red and yellow tulips, the
colors of India. Handsome bowls of beaten brass loaned by a returned
missionary ornamented the table. Four young men in the costume peculiar
to India waited upon this table. The special dish was chicken with
curry, and the favors were genuine Indian bracelets.
Some rare old Welsh china was used on the Welsh table, and the menu
cards, written in Welsh, were in the shape of Welsh hats. A Welsh flag
was given as a souvenir to each guest.
The Irish table was served by lassies gowned in green. The menu cards
were in the form of shamrocks. "Potatoes with their jackets on" and
buttermilk were the dishes characteristic of this country. The
tablecloth was of bright green denim and the decorations were all of
green leaves.
The table representing bonnie Scotland had menu cards decorated with the
thistle. Jam tarts were among the delicacies.
The English table was decorated in the English colors, with the English
standard as a centrepiece. Roast beef, of course, was an essential part
of the dinner, supplemented by plum pudding, caraway cakes and tea. The
favors were red and white roses.
White-capped waitresses served at the French table which was bright with
candelabra, asparagus ferns and pink ribbons. The menu cards bore the
fleur-de-lis. Peas, olives and candied walnuts were distinctive dishes.
The color scheme was pink and green.
At the table representing Holland the girls wore Dutch peasant costumes
and served coffee and chocolate, carrots with cream sauce, so commonly
used among the Hollanders, sausage, rye bread and pickles, cake and
gingerbread baked in fancy shapes.
The German table was gay with flowers. Noodle soup, German cheese and
anise cakes were added to a generous dinner. The menu cards were in the
form of corn-flowers and were written in German text. The favors were
pretzels.
At the Italian table macaroni and fruit were the dishes. The favors were
menu cards with the Italian flag painted on each.
The Mexican table was decorated with palms, and a dinner very similar to
one a traveler would get in that country was served. The favors were
menu cards written in Spanish, to which tiny Mexican _tamales_ were
attached by red and green ribbons, the Mexican colors.
Dainty arbutus graced the New England table and menu cards. The repast
was a bounteous Thanksgiving dinner such as New Englanders know how to
provide. Baked beans and brown bread were on the menu, as were also
several kinds of pie and apple-sauce.
The Western table was waited upon by a boy and girl dressed as Indians
with the ornaments they admire. The table was ornamented with flowers.
The dinner cards showed paintings of Indian heads and the favors were
little paper canoes. The cakes, fruit, etc., were served in Indian
baskets.
The Southern table had a menu different from all the others. Among the
good things were a whole roast pig, corn bread, warm biscuit and sweet
potatoes. There were colored waiters in conventional white linen suits.
The favors that stood by each plate were little Dinah dolls.
FISH MARKET