Dust-like grounds bunched together at the bottom or side are a sum of money.

A triangle signifies good luck, so does an anchor or a horseshoe.

A half moon or star to married people means a paying investment. To unmarried, a new lover or sweetheart.

A pyramid is extremely lucky.

A square or oblong, new lands.

Flowers, a present.

Leaves, sickness and death.

Fruit of any kind, health.

A hand, warning, if the fingers are spread. If closed, an offer of friendship or marriage.

A cross signifies trouble. Any musical instrument, a wedding. Bird, suit at law. Cat, deception. Dog, faithful friend. Horse, important news.

Snake, an enemy. Turtle, long life. Rabbit, luck. House, offer of marriage, or a removal. Flag, some surprise or a journey to another country.

A heart is the most propitious sign of all, as it means happiness, fidelity, long life, health and wealth.

CHAPTER VI.

SCOTCH TEA. 1.

To give an odd function that is not a complete fizzle is a fine art.

Easy enough it is for the hostess to plan an out-of-the-ordinary affair, but to have the party turn out a success is, as the Kiplingites are eternally quoted as saying, "quite another story."

For music have the Highlander's bag-pipe, the door opened by a man in the striking garb of Scotland. For decoration use white heather and primroses.

In the dining-room have the words "We'll take a cup o' kindness yet" in large letters and conspicuously framed in pine. Presiding at the table have young girls in Scottish costume who dispense the "cup o' kindness"

from a silver teapot nestling-in a "cosey"; (a padded cloth cover) to keep hot the favorite feminine beverage.

The delectable dishes dear to the Highlander's heart are pa.s.sed for the approval of feminine palates. These viands include scones, a sort of m.u.f.fin made with flour, soda, sugar and water. These are split and filled with orange marmalade straight from Dundee and, as everybody knows, the best in the whole culinary world. Scones are baked on griddles, and are especially popular in the country houses of Scotland.

Then there is a rich pastry called shortbread, made of b.u.t.ter, sugar and flour--no water--and beaten up; rolled out about an inch thick and baked in sheets. Shortbread is a great delicacy in Scotland. There are oat cakes also, a biscuit made of oatmeal, shortening and water. Two kinds of cake--black fruit cake and sultana cake, which is a pound cake containing sultana raisins--complete the course of Highland dainties.

On the walls drape the striking plaids of Scotland, worked with the names of the different clans.

In the reception-room have the words, "a wee drappie," framed in pine.

The inscription should be over a table on which is served mulled wine from a silver pitcher kept in hot water. Even a white-ribb.o.n.e.r would call mulled claret delicious or get a black mark from the recording angel for prevarication.

"Better lo'ed ye canna be, Will ye no come back again."

makes a last pleasing inscription over the entrance for the departing guest.

SCOTCH TEA. 2. FOLLOWED BY SUPPER.

A Scotch day, modeled after a genuine party in "Bonnie Scotland," is a pleasing idea for the entertainment of a Lenten house party. From twelve to twenty-four guests are entertained, the ladies being asked to come at three o'clock and the gentlemen at half past six. As every woman, no matter what her condition in life, works industriously knitting or crocheting lace or embroidering, each guest brings her bit of handwork and the afternoon is spent in chatting while fair fingers ply the needles. At five o'clock the guests are invited to the dining-room where they are seated at a large table.

At a typical Scotch tea the centerpiece is an oblong piece of satin in any preferred color edged with a ruffle of white lace. In the center of this is a tall vase holding a miscellaneous bouquet, and at the corners of the centerpiece are small vases of similar design holding similar bouquets. All edibles are on the table at once, there is no removing of courses. The teacups, silver teapot with satin cosey, silver or china hot water pitcher and sugar and cream are placed in front of the hostess. The hostess asks the taste of the guest as to sugar and cream and fixes the tea herself. The maid pa.s.ses the tea and then retires, and the service becomes informal, the guests a.s.sisting. At each place is a small tea plate, knife and spoon, but no napkins and none of the numberless dishes generally seen on American tables. No water gla.s.ses are placed on the table. Instead there is a pitcher, carafe or siphon on the side-board or serving table, which is pa.s.sed to the guest should he ask for water. The table is nicely balanced by dishes in pairs, there are two plates of b.u.t.ter, one fresh and one salted at either end of the table, two plates of bread, two plates of fancy cakes, two dishes of of bread, two plates of fancy cakes, two dishes of jelly, etc. The menu for the tea is white and graham bread and fresh and salted b.u.t.ter, tea, scones, strawberry jam, orange marmalade, fancy cakes, including macaroons, jelly cake made in two layers and called jelly sandwiches and sometimes tiny cold pancakes. The last course is fresh strawberries served on the stem with powdered sugar.

The men arrive at half past six o'clock and are served tea in the library, smoking room or den. Preceding the supper which is served at half past nine o'clock, the guests talk, play cards or have music. The supper table is arranged much as the tea-table save between the small vases are small candleholders with lighted candles. The host and hostess are at either end of the table and each serves a meat, the plates being pa.s.sed by a maid and by the guests. There is a vegetable dish at each end of the table. The meats and vegetables are served on one plate, the only extra plate being the small bread and b.u.t.ter plate with the bread and b.u.t.ter knife laid across it.

The maid removes the first course dishes and places a large bowl of strawberries and dessert saucers before the hostess who serves strawberries, the maid and the guests pa.s.sing the saucers. The guests hand the nuts, cheese, fresh fruits and other edibles about, doing away with the services of the maid.

The supper menu includes a hot beef-steak and onion or other meat pie, cut by the hostess, hot fish, Finnan Haddie being a great favorite, cold tongue, mashed potatoes, cauliflower, celery, cheese, bottled pop, lemonade, white bread, graham bread, scones, fresh and salted b.u.t.ter, jellies and jams, marmalade. The second course is fresh strawberries, oranges, bananas, English walnuts.

After supper cards, music and chatting fill in the hours until midnight and sometimes longer for the bonnie Scots are typical night owls.

A GYPSY TEA OUT OF DOORS.

A Gypsy tea is the occasion of entertainment of young men by young women, wherein the young men have nothing to do but come and be treated just as hospitably and courteously as is possible. The girls must do all the hard work, all the planning, all the inviting and bear all the responsibilities of every kind. Twelve or more girls meet and appoint committees to attend to the necessary arrangements--one committee to select a picnic ground, another to invite the young gentlemen whom they desire to attend, another to arrange for the music, and another to get the refreshments. All the other committees work under the directions of the committee on arrangements. A Gypsy tea always begins at twilight.

The girls who are to select the picnic ground must exercise much judgment in deciding on a convenient and picturesque location, and as dancing is always an attractive feature of such an outing, they should see that there is a suitable pavilion nearby. Then there must be a spot well adapted for a campfire, for a Gypsy tea would never be a success without a campfire burning in the twilight. Other essentials are a kettle and tripod. Three rough poles are made to form a tripod and the kettle is suspended from the vertex of the angles or the crossing point of the poles. Music, in which string instruments figure most conspicuously, should be selected, as this lends itself best to the weird effect which should be sought. Three or four pieces will generally be sufficient and they may consist of a violin, guitar, banjo and snare drum or the drum may be omitted if not convenient. The committee appointed to gather the refreshments must have the a.s.sistance of all the other women of the club, for its work is very arduous and necessitates great care and precaution and good judgment. Each girl must subscribe something to eat, and care should be taken that all the girls do not contribute cakes, pies and pickles. Get plenty of cold meats, sandwiches and you might have some nuts of some kind or sweet potatoes or raw eggs or something to roast in the campfire. In a Gypsy tea the young women must all go to the grounds by themselves, unattended by the men and the men are to arrive in a body later; they have previously been informed of the exact location and hour when they will be expected. The young women should all wear Gypsy costumes and one must be a fortune teller or good at pretending that she can tell fortunes. If suitable arrangements can be made for their reaching the grounds without appearing too conspicuous they may wear the Gypsy costumes as outer garments en route. Otherwise each girl can slip on something easily divested, over the Gypsy dress and remove it at the picnic grounds before the young men arrive, donning it again before time to start home.

Arrangements should be made for a vehicle to make the round of all the girl's homes on the day of the Gypsy tea to gather up the refreshments and take them to the picnic ground previously selected.

On the day of the outing all the girls gather at an appointed place and go together to the grounds by such means of transportation as they deem best suited to the conditions. The vehicle containing the refreshments and other needful appendages may follow.

On reaching the grounds the girls all get busy making the preparations and getting everything in excellent condition for the arrival of the boys. The tripods are arranged, the kettle is hung, the campfire is built, and the grounds are made to look artistic.

When the men arrive just at the hour of sundown, everything is in readiness. The fire is burning brightly, the fortune teller is at her post, the kettle is steaming and the refreshments are spread on table cloths laid on the gra.s.s. Then the tea is made and each man enjoys a dainty but toothsome repast.

After tea the baskets and equipments are replaced in the wagon and the grounds cleared. The remainder of the evening may be spent in dancing, fortune telling and the like.

CHAPTER VII.

A j.a.pANESE TEA. 1.

In j.a.pan the hostess serves the tea from the table. There is a charcoal burner over which the water is kept lukewarm, not hot. The tea is powdered very fine. It is in the teapot or cups as the hostess chooses.

The water is poured over it and off quickly for the tea in the cup is very weak and only straw-colored, not dark as we make it. It is drunk without cream or sugar. With it are served tiny wafer-like sweet cakes and dishes of bonbons are on the table, no nuts, just bonbons. Nothing is on the table save the tea equipment, tiny cups and saucers and dishes of sweets. As the water is only lukewarm one can easily have the five o'clock teakettle on the table (though that is not j.a.panese). As fast as the water boils pour into a pitcher and keep the kettle replenished, pouring into the cups from the pitcher. Or have the maids bring the water from the kitchen. In j.a.pan the geisha girls are employed in the public teahouses to entertain men visitors so "maids" will be a better term by which to call the young girls who help you. If one wishes to make their room j.a.panese, fill the vases with imitation peach or cherry blossoms, hang j.a.panese lanterns in doorways and j.a.panese banners, which can be made from paper napkins and bright red paper for a background.

The incense sticks are very inexpensive and any large department store which deals in j.a.panese goods including the five and ten cent stores, keep them.

Serve date sandwiches cut in shape of dominoes and dotted with currants, or nut or any sandwiches desired cut in this shape and so decorated, chocolate with whipped cream, strawberries arranged around a mound of powdered sugar, a spray of strawberry leaves and blossoms laid on the plate, or any fresh berries. Serve small cakes domino shape covered with white icing, dotted with tiny chocolate candies representing the domino spots. Or if one wishes to serve ice cream with the berries have it moulded in a two quart can, then turned out on a round platter, making a column of ice cream. Surround with fresh berries at the base with a few large perfect berries on top.

A j.a.pANESE TEA. 2.