PINK TEA.

"Pink Teas," just now so fashionable, are rather novel if carried out to the letter, and an expensive way of entertaining, too, yet, as the old saying is, one might as well be dead as out of fashion. So all those who wish to be fashionable come and listen, and I will give you a few hints in regard to getting up a "Pink Tea." As a matter of course the table linen should be in harmony. If you possess a tablecloth with a drawn-work border, line the border with pink cambric. If not, cut the cambric the width desired and sew it on to any tablecloth and cover it with some cheap lace inserting; it will look very pretty. You may draw pink ribbons through the napkins. Suspend sash ribbons from the chandeliers in dining-room to reach half way down the center of the table, or, better still, to reach the four corners. Your lamps all over the house should have pink shades. They may be of pink paper; the dishes also of a delicate pink shade, which you may borrow for the occasion. Arrange the white cakes on high cake-stands, lined with fancy pink paper, or pink napkins, and put the pink frosted cakes on low cake-stands lined with fancy white paper or napkins. The flowers for decoration must also be of pink. Serve the creams and ices in novel designs made of pink paper, such as baskets, boxes, buckets, freezers, cups and saucers, shells, wheelbarrows, vases, etc. I am not able to tell you all the different designs they have for this purpose. You may procure these and many more beautiful designs at almost any fashionable caterer's. Each guest should have a pink boutonniere, or a white hyacinth, tied with a pink satin ribbon. Have miniature fans placed for each guest, with a card attached containing his or her name. These are to be taken home as souvenirs. Serve the butter in pink individuals, each piece of butter moulded differently and garnished with a wreath of parsley. A handsome center-piece for the table is indispensable, so get a large fruit-stand and trim it prettily with ferns, smilax and flowers, or have an ornament of spun sugar for a center piece. If you live where there are no caterers you may try this: Make a large nest of macaroons, oval in shape. Join the macaroons with sugar boiled until it candies and have this filled with charlotte russe and resting on a rock of spun sugar. You may color the charlotte russe pink and the effect will be beautiful, for the spun sugar will look like crystal. A nice way to serve charlottes at a "Pink Tea" is to hollow out large "Acme" tomatoes, skin them carefully, cut off the tops and scoop out the inside, set on ice until wanted, then fill with whipped cream and ornament with candied cherries. (At a "Yellow Tea" you may substitute oranges for this purpose.)

Your waitress should wear a pink cap and a pink apron. Illuminate the table with pink "fairy lamps" or a chandelier of candles. Menu the same as for "Kaffee Klatch."