Show flowers and rose petals used in dainty cuisine bloe new in the way of desserts for an autumnal luncheon ball from abe abar eart where at the four were lone be lobster a la New borc creamed ana other condiments hate long dace become an old story but to note the of the table decoration of boadt aufa ae dj twee america wag kot long eo a popular society girl returned from 4 taw month sojourn ID the orient and one of the first things she did reaching hattic wa to astonish her friends by giving them n Inn cheon with the flower which be berged bisot from the aleli where the prepared them at table ante yon eter tadd a a or wafer it jw bate not then don your apron at once kemont the chafing dah and the recipe which the bolder Is seat enough to thara with foa after a little practice be able to elyo a flower with the batai eraca of little ab chac allm brown fangen pluck the purple lentes ot the violett jhc thc rich petal of the ft bit ot wisdom in a few convert bliem into a ot flowers which would tempt a butterfly 0 o datner 1 it the chloee prefer the lonc lender leahm of the yellow desert this Is a cew flavor and bids fair to be aery popular re 0 la france rows which before conr terr ays eys the hatm with at your mystified converts into a most dellalou dell clou desert Is a joy to which practical man may look forward with interest during the autumn social life it Is to entirely novel to altogether altoe ether dainty and aad elvei the hoszwa tuch a chance to look very charming in the capacity of flower chef that it la nr to be a favorite fl nito informal luncheons and after theatre upper the cathlon abent ha been token ap and with much interest by the debutante of the last couple df seasons ha been more heartily welcomed than th idea of preparing flowers fir edibles to prepare the fritzera frit tera whichard chare likely tobe to be the most popular of all the flower desert 8 the recipe la a tol howg take two ege tit lightly add wheat dour to make ft thin batter no tak freh chrysanthemum nag been la ice water wah well and taft late alo chop a bit of the green leaf and clr all together into the batter monr into a pan peanut or olive oil enough to enate ac inch or two la depth when the oil begins to smoke take a few leaves from the batter upon a fork and drop them lightly into e oil let brown tor a moment then to drain on absorbent paper sprinkle well with powdered sugar anil erre with at of treso chiy anthe mum leave more dainty tann these crispy yellow tratten can be imagined violets and roses are both KOOI prepared in ebli way the tiny lafere are substitutes for champagne wafer |