The international cook book

The High Tea or Tea Party is a favorite with many. The occasion may be an anniversary or it may be a holiday. It is a delightful way of introducing the guest of honor to one's friends, or it is a charming way of welcoming a newcomer to her home. The table is laid buffet style. A lace or fine linen cloth, one covering the table completely, is best. The center- piece may be roses, lilies of the valley, daisies, bachelor buttons, or a bouquet of garden flowers. It should be low and attractive. Candles in silver candlesticks are arranged around the center- piece. The napkins and plates are placed in piles and the silver in rows. The coffee urn is placed at the end or in the center of one side of the table. The coffee is ser\^ed here. If coffee and tea are both served, two services are used, — one at either side or either end of the table. The cups are placed around the service. Two invited guests are asked to pour the tea and coffee. The refreshments for a high tea resemble those of a wedding breakfast and the service is very simOar. The following menus are sug- gested: Menu 1 Lobster salad Creamed mushrooms on rosettes Hot Parker House rolls Potato puff Stuffed celery Cucvunber rings Ripe ohves Mint jelly Apple jelly Strawberry ice cream Gold cookies Macaroons Tea Coffee Salted pecans Bonbons 54 THE INTERNATIONAL COOK BOOK Menu 2 Tea biscuits filled with lobster salad and chicken salad Assorted rolled sandwiches Fresh fruit salad Sweet gherkins Celery hearts Stuffed olives Macaroon ice cream Angel cake Sunshine cake Coffee Tea Salted nuts Mint patties Menu 3 Txina fish salad Hot biscuit Pickled peaches Radish roses Strawberries Cream and sugar Small cakes Coffee Menu 4 Assorted sandwiches Pickles Cranberry jelly Olives Butterscotch tarts Coffee Tea parties are often planned as an entertainment for a special occasion. A Valentine Tea, a Hallowe'en Tea, or a New Year's Tea are examples. When the party is planned for a special occasion, the refreshments are symbolic of the occasion and the centerpiece and table decorations are such that they harmonize with the food and also suggest the event. CHAPTER VI Food for the Child ^"TT^HE correct feeding of children is of vital importance. It I deser\'es all of the time, space, and energy that is devoted JL to it. To feed children well is a real achievement. The cultivation of violent likes and dislikes in food is a problem that confronts mothers today. These preferences usually result from the child's observation of similar preferences in the adults around him, and they should not be encouraged. Children under five years of age are given a diet especially planned and usually especially prepared every day. Milk is perhaps the most im- portant food, bread, vegetables, and fruit follow. ^Meat is first introduced into the diet by meat juices. Gradually bacon and chops are added. A child's breakfast should vary just as an adult's does. Fruit, which includes orange juice, prunes, or any stewed fruit, is always recommended. Cereal is a valuable food for the child, and may well be ser\-ed twice a day. Cereal, eggs, bread, toast, or perhaps a muffin, with milk, complete a breakfast for the child. Dinner may consist of a vegetable plate or bacon and chops combined with good vegetables.