Other Dinner Decorations Than Flowers

If one has choice bonbon dishes that will add to the appearance of the table, they may be placed upon the table, at equal distances from each other, and the larger decorative pieces, as lamps and flowers in vases. At the present time, however, it is customary to place all dishes of salted nuts, bonbons, olives etc., upon the sideboard. Here also, or upon a side table, should be disposed the finger-bowls, plates needed for any course not iced or hot, plates of bread or rolls, cracked ice, carafes of water, decanters and cutlery. The waiters should note when bread and water is needed, and supply such need after the serving of a course, as fish or game.

China, silver and cut glass are, in themselves, highly decorative. Then the viands, though they may not appear on the table, if daintily set up and garnished, enhance the festive aspect of a function. The simplest garnishes are the best; parsley or cress, light and dark green lettuce leaves cut in narrow ribbons, or nasturtium blossoms and leaves, for savory dishes, are among the simple and inexpensive garnishes that are always to be had. In summer young grape, strawberry or currant leaves provide an appropriate setting for fruit and berries, and, when all else fails, diamonds of toast and slices of lemon, cooked eggs or beets may be brought into requisition. Dish papers, cut from imprinted newspaper, to cover two thirds of the serving-dish, the edges neatly cut in fringe, are in demand for many savory dishes served without the intervention of a border, or unadorned with a garnish; lace papers are for sweet dishes and fringed linen doilies for bread and rolls.

Lace Papers For Sweet Dishes