WHEN THE MUSIC CEASES

Sun (Auckland), Volume 1, Issue 60, 2 June 1927, Page 5

WHEN THE MUSIC CEASES

By MURIEL STANLEY The delightful informality of the buffet-table is one of the principal charms of the modern dance —especially to the hostess. The services of a maid are required for the replacing of crockery, but, for the most part, the guests simply help themselves. The buffet is set in a convenient corner of an adjoining room, and one or two small tables may be placed here and there. It is wise to lay two tablecloths over the buffet table itself, so that the noisi of depositing cutlery and plates may be lessened. The plates may be arranged in small piles at intervals around the table, with a pile of napkins overlapping each other at each corner. The forks and spoons should be arranged fan-wise around the dishes, and there should be two sets of servers to each dish. Candles in long candlesticks give a dainty appearance to the table. For a large table a silver or brass candelabraum, holding half-a-dozen candles, placed at each end, looks very well. SUBSTANTIAL DISHES For an affair of some duration, the most subsantial viands might be jellied ham, turkey salad and lobster salad, with two bowls containing fruit and vegetable salads. Various kinds of sandwiches, such as olive, lobster, nut or chicken, may also be prepared. At a smaller dance sandwiches are adequate, and nothing more substantial need be provided. Little silver or china baskets holding small cakes, finger rolls, both buttered and plain, cheese straws, sugared almonds and olives, are arranged around the outside of the table. WHAT TO DRINK Beverages should be served, if possible, at a table near-by. Besides the usual choice of lemonade and mineral waters, tea or coffee, or both, should be served. A bowl of fruit punch is always enjoj'ed, and this may be arranged on a side table, surrounded by glasses and a ladle or two. Whether anything more stimulating is to be provided depends upon a number of fac-

tors. Time was when it depended only upon the tastes of one’s guests, but now it is not unusual for the host and hostess to determine what their guests may and may not consume.

If the night is unusually cold, or «f any of one’s guests have come a long distance, it is a good plan to place a bowl of hot broth, or a cream soup, upon the table, to be served with tiny fingei rolls, immediately the guests arrive. Another bowl may be placed in readiness to be served to them on their departure. This small attention is always highly appreciated by guests at any winter-time party.