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Show Ptirpt? Luncheons For the ii tolte of the fact that we are all olierable sinners" and at this Jtnltentlal season are ready to ac- bonledgc our misdoings, these J iSituts are not so grievous unto us j 4Ke Unnk the world and all Its ( IH ar;d va.nltles well lost even for J Many of us, according tu 3 ':ltos, find the greatest spiritual jfl ether, near to nature's heart, and 9 l Lenten lessons aJid physical SH, Jtharc often gained by the sea or B feraldst of the pines. H Ikrt find more spiritual regencra-Ww regencra-Ww abstaining from a so called itzr ln ronnclng for the time a J Vaffhlch to them has reached the JAlr0 a nccesrlty But the greatest illlfe!9 the PreatC3t number is found awE.Md daJntJ' Lenten entcr-M'lf5 entcr-M'lf5 taking the form of dinners, .Pjgttn3 anu bridge parties. Cer- which puts an exllngulsh-QJjllWa exllngulsh-QJjllWa the larger entertainments. yg.oa the contrary, to -Inspire those .Sj3K'are amallor, Jess formal and of-yylSif0I13C(lucnce of-yylSif0I13C(lucnce Inor,i exquisite with jgatn'3 luncheons, for example, are ; j(FPTettier than during this season ilK Dd penitence which lends lt-i lt-i $mE, yel1 as a foundation Idea for ijjPve table decorations. The fol-3Pare fol-3Pare some rather new decorative '?mki - ,Je CJinietl out ov a Lenten awttP0 ls 10 glve a sorles of lunch-ijft. lunch-ijft. 3nns the Period of fasting: k'Ki i lunchwn table will be dee-jV'mL dee-jV'mL 1,10 fol,owlnB manner: After ArBi Mb c,oUl is Ullu 11 si'fead of VMrmn or cllccloth is placed iDiiJj '"lilt, and on top of this a lablccloth. A large sil- 1 WeJBriii!U ln lhe centcr of the board. ,;&ML " Purple Irises and plenty of ' Efy fen'3- 11 ln wine plan to SSm lhe ,l0,vei'a otherwise they A'fcLlr;maIn uprighu Some sprays itf'Kv BUs fcn,s al'e scattered about ;gflm?..ta"lc The candelabra are MJWl vloItt sllfiu-'a. au too TtgBid C3 nre fi,led wlth crya" ilfjIBu vlolLs. Heliotrope menus 'K llvcr comnite tne tout fcn uijB't luncheon board will depend htfMi qulslte beauty of its pol-JB pol-JB fcahogany for decoration, and 7P5pKfrnllarsc roun(1 centerpiece and if WK? Ure lo bo U3e(L These lin- IBi r llGht with an cc3bu u,,d m! la-cc exactly matching the corn foundation. A low bod of double violets or pale violet hyacinths, if the fragrance of these laEt named blossoms are not too oppressive, are the flowers employed in this scheme. In a circle around the centerpiece of this penitential peniten-tial board Is a row of cut glass can-delbra can-delbra having violet colored shades. Lenten Isbucs o magazines which are full of Illustrations, showing pretty girls with cowls drawn over smart coiffures that plclorially say farewell to the world, the llesh and the devil, are an aid In the making of the place cards. These designs are transferred, traced or copied upon water color paper and appropriately tinted and when well I done are wonderfully cheap and effective effec-tive little cards. The corsage bouquet placed at each cover ls of double violets tied with pale purple ribbon. K one wants to be particularly smart the flowers flow-ers are placed in pretty Uttlo silver flower holders, vhlch arc useful and dainty souvenirs for the guests to take aWay with them. The bonbonnleres ure papier mache dolls representing small, gray garmented nuns. Another of these feminine banquets which Is quite worth copying was given giv-en several days after Ash Wednesday by u very bright woman. She called her luncheon repast a "shell party." and the name was mighty apropos of the L1U LJ t general docoratlve .-scheme, with Its hint of a shell and the sea carried throughout through-out the table arra ngements and menu. The pinkish lavander cosmos flowers for the centerpiece wore arranged in a china dish fluted like the outer edge of a shell. The Uttle candy boxes were exquisitely dainty affairs of rough white drawing paper trimmed with pressed seaweed sprays. Hand painted paint-ed name cards showed marine views. moBtly Dutch scenes with a purplish haze very notloiable in the lights over dikes and mcaQlows. A fish net over green, shimmcry fabric was lightly draped on the table, held up at the corners with pieces of coral ieeX. Vr rm ir- r 1 Some hosteescs arc reviving the old fashion of arranging their flowers on a centerpiece of looking glass, a long strip of glasM being used, with the edges concealed by trails of smilax or folluge of that nature. A great bank of violets vio-lets is ofteia placed down the center of the glass, with other simple flowers, such as n.arcissuses or da'A'odils, arranged ar-ranged at the top us If grovlng. A favor'jte book is a delightful cornerstone cor-nerstone from which a charming Lenten Len-ten luncheon may be dfsigncd. The especial es-pecial features of a buo's luncheon will depend upon the work' chosen and most successful when the Individual fancy of the hostess Is exercised. The general Idea is capable of inMnlte variations, as any well known book, classic or modern, mod-ern, may be chosen, but the popular novels of the hour arc the ones generally gen-erally selected for ihe purpose. For Instance, In-stance, "The Heavt of Hyacinth," the new novel wrltUm by that wry talented tal-ented young Japanese authoress Onoto Watanna would, .suggest in the way of costumes and dvcorutions a charmingly oriental lunchoon. As to the nif.-iju Tor the purple Lenten feast, no nioaf., of course, Is served, but with terrapin', lobster, oysters and other oth-er fish delicacies to choose from the abstinence Is not penance by any means. ' When thq menu Is to be prepared at homi and f.oo elaborate entrees are not 111 - ' i thought necessary the recipes here given giv-en will be found very good and are neither expensive or dltllcult to suc-ccssfully suc-ccssfully prepare. Lobster is always obtainable, If not fresh, in a canned state, and is almost universally liked. Little lobster salads are appetizing when made from the following formula- Put a little chopped parsley and horseradish In the bottom of individual ramekin case's, papor or china, and on these place aonio heated lobster meat covered with mayonnaise. Garnish with a few capers and place a curled anchovy In the center of each salad. Chicken creams in cases are a delicious deli-cious little dainty. Mince the quantity of cooked chicken you are likely to need and pound in a mortar with a sauce made 'of equal quantities of good veal broth and cream seasoned with celery salt, pepper and a little nutmeg. When thoroughly pounded pas3 th? chicken through a sieve. Mis with mayonnaise some cooked vesetubles and partly fill with it little kite shaped boxes which have been lined with aspic jelly; then place the chicken creams on top of ouch filled eaae Snipe a la Boheinlennc Is a most attractive at-tractive luncheon dainty. To prepare the filling for the birds cut four ounces of game or poultry liver Into sllcos and, cook It slowly with three ounces of bacon, ba-con, half an ounce of batter and a Utile Ut-ile parsley and onion until these ingredients ingre-dients are tender. Turn the contents of the pan into a mortar and pound until un-til a smooth paste Is formed. While pounding moisten the mixture by degrees de-grees with a tablcapoonful of thick white sauce, half the quantity of tomato to-mato catchup and the yolk of a raw egg. Season with salt, black and cayenne cay-enne pepper. After passing through a sieve fill the birds with the compound and place them In a buttered baking pan after pouring over them a wineglass wine-glass ot chablls. Cover tho birds with buttered paper and cook in a moderately moderate-ly quiok oven for fifteen minutes. When ready tu serve place each bird on a crouton of fried bread. Garnish with water cress and serve accompanied with a rich brown sauce. Chestnut cream as a sweet entree Is most attractive. Boll one pound of chestnuts until tender, but not soft enough to break. Remove the outer and Inner skin and stew lhe nuts in a thick sirup flavored with liqueur until they are soft and clear. Pass through a sieve and gradually iUir in a pint of stiflly whipped cream flavored with vanilla va-nilla Arrango the cream In a deep dish, piling it Well up. then decorate It with preserved violets and round the base place marron glaces. Let It stand on Ice one hour before using. Some one has said if a woman has not the soul of a cook the most minute recipe will end ln failure, but It Is only carelessness that will make the above formulas full. ELIZABETH PATTEN. To Clcnn Wu.ll Paper. j When cleaning wall paper use a lit- I tie dough made of flour mixed with a little washing soda. The soda will not spoil the paper, and the work will be done more rupldly. |