There is wide range for individual taste and artistic arrangement in table decoration, which is limited only by the resources at one’s command.
Pleasing effects of color are perhaps the first consideration. Of late it has been a fashion to have one prevailing color. In many cases this is very suitable as well as complimentary to the guests entertained. For instance, a white dinner to a bride, pink to young people, red to a Harvard company, or yellow to those with Princeton affiliations.
The scheme of color is often carried through the menu as far as possible; the dishes served corresponding in color to the table decorations. Where this is done the colors should be light and delicate. Dark shades are not pleasing, and suggest the name “painted foods,” which has been scornfully given to them.
Of all colors green is the easiest to carry out, and perhaps the most pleasing. The many shades of green give variety and contrasts. Ferns make a light and dainty centerpiece, and rival flowers in beauty. For the menu spinach gives a soup, vegetable, and coloring for sauces. Green salads are numerous. Angelica makes a decoration for desserts. Pistachio nuts give flavor and color to ice-cream, icings, and bonbons. A very beautiful and elaborate dinner on this scheme is described below, which was called in the invitation “Al Fresco,” and in its design and execution well simulated an out-door entertainment. Green is a soft, reposeful color; red, pink, and yellow are gayer, and give a more festive aspect. Yellow is sunny in effect, and for a yellow dinner the color scheme may be obtained with yellow flowers, oranges, silver-gilt compotiers, gilded china, and with light diffused through yellow shades. For the culinary part the yolks of eggs render important service for coloring, covering, and garnishing, and oranges furnish many delicious dishes.
White dinners are also easy to arrange with white flowers, silver, a profusion of cut-glass, lace shades, white grapes, spun sugar, whipped cream, white sauces, celery, whites of eggs, white meats, etc.
A white dinner is likely to be too severe, however, unless carefully managed. Delicate ferns can be mixed with white flowers without changing the effect, and a warm glow may be thrown on the table from a center light in the chandelier, screened with thin pink or yellow silk, and raised high, so as not to appear as a part of the decoration. The most beautiful pictures of snow scenes are not a dead white, but reflect the color of the sunset or atmosphere.
Fruits and flowers typical of the season are in good taste, and usually more pleasing than hot-house products. In the spring, tulips, daffodils, lilies of the valley, or any wild flowers. Goldenrod, chrysanthemums, and asters in their times. Autumn leaves and berries later, holly and mistletoe at Christmas, and lilies at Easter, while in the summer the fields and lanes afford a wealth of material. At other times, and where the purse does not permit indulgence in roses and forced flowers, the resources lie in potted plants and fruits. Any plant not too large, which looks fresh and healthy, will make a pleasing centerpiece. The crotons and dracænas give beautiful colors. A dish of growing ferns makes an attractive, satisfactory and enduring center ornament. With care the ferns will last a long time, and at small expense can be renewed. Double silver-plated boxes, both square and oval, are made for this use.
Fruits are always pleasing and give good color effects.
The success of any decoration depends largely upon the proper lighting of the table; lacking this, beautiful arrangements may appear commonplace or wholly lose their effect.
The decorated dinner-table should be the especial picture of the room, the conspicuous object of interest and beauty for the time; therefore the light should be centered upon it and the rest of the room form but the shadowy background. The pleasantest light is from shaded single candles, placed at intervals around the table, and a more brilliant light thrown on the center of the table from the shaded drop-light of a chandelier, or from large candelabra holding groups of candles.