Generally speaking, one will use their sorority colors in flowers and ribbons and their insignia cut from paste-board and covered with tissue paper of the desired color. A gigantic insignia would make a suitable wall decoration. Hang pennants of the colors everywhere, and if it is a musical sorority, work in the staff and notes in the decorations. These can be painted on cheap white muslin or paper and tacked about the walls. If one cares to learn a little musical yell, do so as a surprise. If the "rushing" is for new members, one can easily plan a series of funny tableaux picturing the new member in various incidents: Leaving home, or Breaking Home Ties; Arriving at College; Crossing the Campus; Meeting the President; Meeting Her Roommate; Unpacking, etc. Insist upon the new members' answering each question to the tune of some college song, or else coach the old members to answer all questions by new members in this manner. Have a sorority of dolls dressed in the colors, each doll holding a pennant, in the center of the table. Paint the staff and notes on the muslin tablecloth and make little paper drums to hold the salted nuts and bonbons. Serve grape juice, a salad of mixed fruits, sweet wafers and chocolate.
Sandwiches for Teas.
The first requisite in the preparation of good sandwiches is to have perfect bread in suitable condition. Either white, brown or entire wheat bread may be used, but it should be of close, even texture, and at least one day old.
For very small, dainty sandwiches to be served at afternoon teas or breakfasts, the bread may be baked at home in baking-powder tins. These should be only half-filled, and allowed to rise before baking. The butter should be softened by creaming, not melting, and spread smoothly on the bread before it is cut. Cut the slices as thin as possible, and when a variety is offered it is well to keep each kind of a different shape, as, for instance, circles of anchovy, triangles of chicken, fingers of game and squares of fruit butters.
Flavored butters are much used in making sandwiches, and are simply and easily prepared. Fresh, unsalted butter should be used. After creaming the butter, add the flavoring material, and beat until smooth and thoroughly blended. Caviare, anchovy, sardines, oysters, salmon, lobster, cheese, cress, chives, Chili, Chutney, olives, parsley, cucumbers, horseradish and paprika are all used for flavoring these various butters.
For afternoon teas, fruit and flower butters make delicious sandwiches. Of these the most popular are strawberry, pineapple, red raspberry and peach. Lemon butter mixed with fresh grated cocoanut is also a delectable sandwich filling, and cherry jelly with shavings of dried beef another. Butters flavored with rose or violet petals are very delicate and attractive, but, as may easily be imagined, find little favor with the sterner sex, who prefer their refreshments of a more substantial order.
Anchovy Sandwiches—Rub the yolks of hard-boiled eggs to a paste, season to taste with anchovy essence, and add a few olives, stoned and chopped very fine. Spread this mixture on very thin slices of buttered bread and cut into dainty shapes.
Caviare Sandwiches—Spread thinly-buttered bread with fresh caviare seasoned with lemon juice and on top of this lay a little minced lobster. Finish with another piece of buttered bread.
Olive Sandwiches—Scald and cool twelve large olives, stone them, and chop very fine. Add one spoonful of mayonnaise dressing, and one teaspoonful of cracker dust; mix well, and spread on buttered bread.
Queen Sandwiches—Mince finely two parts of cooked chicken or game to one part of cooked tongue, and one part minced cooked mushrooms or truffles. Add seasoning and a little lemon juice, and place between thin slices of buttered bread.