This section is from the book "The Arizona Cook Book", by Williams Public Library Association. Also available from Amazon: Arizona Cook Book.
Table Arrangement: Lace Doilies and Centerpiece, floral centerpiece, Chrysanthemums and vines.
Oyster Cocktail Wafers
Deviled Clams in their Shells
Ribbon Sandwiches
Quail on Toast, Orange Sauce
Coffee Chiclets
Raw Oysters served in block of ice
Shad, Tartar Sauce garnished with parsley
Sweetbreads, Tomato Sauce
Filets of Duck with Salad of
Lettuce Mayonnaise of salmon, garnished with Shrimps Welsh Rare-bit
Charlotte Russe Ice Cream Angel Cake
Bonbons
(Prize from N. F. Magazine, Mrs. Woody.)
The table was so much admired at my boy's birthday party, I will send a description.
The cover was made of cotton batting and over this was thickly spread diamond dust. Smilax was pinned in festoons to form a border, circling up around each plate. A flat centerpiece of large feathery ferns was held in place by a five-burner silver candelabra with pink candles and shades. At either end tall cut glass vases held many pink carnations. Gliding from one to another and wrapping in and around the center was pink ribbon, and, as though stepping aside to avoid being caught in it, tiny china shepherdesses' in pink held aloft pink candles. Placer plates had decorations of pinks and ferns.
Cakes and ices carried out the color scheme, and when the bright faces of the little folk surrounded the table, it made a glittering and beautiful picture.
 
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