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AMERICAN HOMES AND GARDENS 
The Table 
August, 1911 
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How To Arrange Porch [rays 
By Phebe Westcott Humphreys 
Photographs by Mary H. Northend 
YOR REAKING away from non-essentials and 
Ket novelty in dainty serving, is the secret 
of success for the home caterer in hot 
weather. The popularity of tray service 
is encouraging overworked housewives 
throughout the land to issue their own 
little emancipation proclamations, in re- 
gard to elaborate catering for the family, or the summer 
guests. Decorative trays of spacious dimensions may now 
be secured at little cost—in fact the size, the plan, the 
general durability and attractiveness of the popular porch 
tray of to-day, with its strong handles, and upright rim to 
prevent the dishes from sliding off, show the tendency to- 
wards simplicity in service; for the popular porch tray is 
of sufficient size to accommodate an entire meal for two, 
when it is light luncheon, or Sunday supper, that is being 
served. 
The arrangement of the tray will depend upon the func- 
tion of the serving. For the porch tea, or the light refresh- 
ments for the guest, it should be distinguished by its sim- 
plicity. Any effort toward display will detract somewhat 
from the gracious hospitality of offering cooling refresh- 
ment, or the restful ‘“‘cup o’ tea,” after the guest is cosily 
settled in the comfortable porch rocker or among the cush- 
ions of the cool canvas-backed sewing seat—ready for a 
chat while nibbling at the dainty crackers and cakes, and 
enjoying the beverage. 
Trays of assorted sizes should now be found in every 
summer home, as they may be bought in inexpensive and 
Fig. 
1—A tray arranged for an afternoon porch tea 
durable form. It will be much wiser to have several of the 
less costly, rather than one big, elaborate, unwieldy attair, 
dificult to handle and not always appropriate. For the 
little oval tray of the one-guest-size (or, when used for 
home service, of the supper-for-two-size), may be used with 
or without the linen centerpiece or the small doileys. With 
a plate of salted wafers, and one of sweet cakes in the 
center of the tray, the pitcher of iced grape juice, or lem- 
onade, should stand at one end, and the two tall glasses at 
the other; and the additional touch, for a festive occasion, 
may be a single half-blown rose with long stem, simply laid 
on the tray between the cake plates, to be claimed by the 
caller after enjoying the refreshments. 
I know a gracious little hostess who possesses the knack 
of doing just the right thing to please and flatter each in- 
dividual guest; and when a porch tray luncheon is in prog- 
ress, or even the simplest of tray refreshments, the guest 
or guests will find their favorite blossoms on the tray if it 
is possible for the garden to supply them—whether it is 
a single beautiful rose, a bunch of violets, pansies, sweet 
peas, or one of the various annuals blooming in the garden 
beds at the base of the porch, or in the flower boxes out- 
lining the railings. Flowers laid loosely on the tray are 
better than any attempt at vase or bowl clusters; as they 
occupy less room and all stilted appearance is avoided. No 
matter how carefully and painstakingly the tray nas been 
arranged, it must have the appearance of having been 
“picked up” on short notice, with its attractive refresh- 
ment gathered together with little trouble or anxious 
Fig. 2—Biscuits, sardines and coffee are arranged on this tray 
