Q^^ (Jrfof "^L^rf Snferfainin l^ickard Jfudios '' Cnicaoo ^ ■ — cvlT ^~jpickarci China & Glass <}. Two ^CIA467980 m -1 1917 Pickard China and Glass PICKARD CHINA AND GLASS is more than a rommercial product. It is the visible expression of an ideal — that of producing, in the United States, the finest decorated china and glass. A.nd so well has this ideal been achieved that a great authority in this line recently said, "Pickard products contain the only new and correct ideas that have been offered in decorating china and glass, for a decade." To- accomplish this we have gathered, in the Pickard Studios, a staff of the finest craftsmen from all over the world. These men and women, trained for years in the potteries and schools of Europe and this country, here bring to the fullest expression all their aspirations and skill. Inspired by the stimulus of friendly rivalry, these artists and handcraftsmen are constantly producing new and better decorations and effects on both glass and china. Those artists coming from Europe have back of them all the wealth of hundreds of years of study and experiment in the great potteries and ateliers of the old world. To this is added the richest development of the beauty and freedom of American Idealism and Individuality. Thus the most wonderful artistic thought is stimulated and developed. Constantly alive to the newest thought and feeling in art circles, the Pickard staff of artists is continually evolving new processes and effects that surpass any that have preceded them. Pickard China is, first of all, truly American; second, it is perfect art; third, it is beautifully attractive; fourth, it is distinctive. Pickard Studios Decorators and Etchers of Fine China and Glass Ra\' ens wood : Chicago Page Three ^'/'►\~?rN ' rtv?^ , J^-— ^ I ^~l^ickarcL China & CJlass FRUI 1 PANELS — The unchanging appeal of a decoration showing, in life-like colors, luscious ripe fruit is here presented in a new lormation. Panel or medallion forms reveal the brilliant colored fruit nestling in a background of green foliage. Spring or blossoming time is suggested by the formal flowers in the border. Page Four Art of Homemaking and Decorating Prepared fay ANNA PICKARD ATKINS FROM the ceremony of taking salt in a "nomad's tent" to the elaborate service of a formal dinner in a modern home is a far cry, but the difference between the two affairs illustrates what has been a very long and gradual development of the forms of social usage which obtain at the present day. A general knowledge of these forms is almost universal, but often there are those who desire suggestions for the conduct of special affairs and functions. To satisfy this desire, is the special object of this little booklet. In connection with the Art of Entertaining, a few suggestions follow concerning the house in which the entertaining takes place; for a substantial house, though not necessarily an expensive one, if well arranged, is a valuable asset where family and friends are concerned. In planning for the interior of this house, the architect should be avoided who arbitrarily rules that there should be no mantel shelf or other points of vantage where ornamental china or other beautiful objects may be displayed. The attitude of such an architect expresses the reaction against the house crowded and cluttered with bric-a-brac, but, like many reactions, it goes too far, and the results show too severe and cold effects. A sensible and sparing use of really fine ornaments adds greatly to the beauty and interest of any house interior, and any one should feel at liberty to collect and display such treasures, and not slavishly follow the edict of the extremist. For this house, a scheme of so-called "period furnishing," with some modifications, generally gives the best results and costs no more than furnishings in the more ordinary styles. By period designs are usually meant furniture adapted from the old masters, among them being the English Renaissance, Chippendale, Hepplewaite, Sheraton, and Adam styles — the latter four being generally known as the Georgian period — Louis XlVth, Louis XVth and Louis XVIth, all of which ended with the close of the eighteenth century. No newer styles of furniture and furnishings expressing so much artistic merit have been designed or produced. Page Five ^~Pickard China & Glass ALL-OVER GOLD ETCHED VINE — This delightful all-over gold design is a refinement— an advance in the art of the plain encrustation. The dainty vine stands up from the surface of the piece and, covered with Pickard gold fired in. it seems hand-tooled in pure metal; except that the pieces have the delicacy of china and glass. Page Six THE ART O F ENTERTAINING When the item of expenditure must be considered, the period plan may be carried out by acquiring a few pieces at a time, and gradually substituting these for old pieces of unpleasing styles. The dinner itself makes an interesting starting point in the scheme of social entertaining. It may be served with more or less ceremony in the simplest home, where the spirit of hospitality prevails; but dignified and appropriate surroundings give an added interest to that, as well as to all other, social functions. The dining room as the center of the home and the family life, as well as the social life, should be carefully considered. THE DINING ROOM should be a light and airy room; and if the walls are paneled in white or ivory, the furniture selected from any of the appropriate periods, the results will be found most satisfactory. The china and glass decorated with adapta- tions of the motifs of Adam, Chippendale, or Sheraton, corre- sponding with the furnishings, may be used, thus embodying a harmonious whole. Restraint should be used in furnishing the dining room; the table, chairs, serving table, sideboard, or buffet, and, if possible, one of the famous corner cabinets, are all that are necessary. The latter may be of mahogany or of other wood, to match the rest of the furniture, and may be arranged with mirror back and glass shelves, with concealed electric lights, which reflect the china and bric-a-brac and add to the attractiveness of the room. The cabinet may also be enameled to match the walls or woodwork Either way it is very attractive, and in it should be placed some (not all) of the prettiest china, with a selection of choice bric-a-brac. THE RECEPTION ROOM, or drawing room, which is the center of much entertaining, may have wall decorations and furnishings to correspond with Tea Set in Adam Border Page Seven- THE ART O F ENTERTAINING any of the period styles. Of these, the Louis XVI gives a stately effect to what should be a rather stately room, for here are featured the formal receptions, weddings and other social functions. The furnishings may properly be elaborate and rich, and a few pieces of period work, other than those of the main scheme, add interest. For instance, an Adam cabinet and a few chairs of the same style combine well with the Louis XVI . The cabinet should be interesting, with perhaps a collection of small ivories or bronzes, and with these, a few select pieces of rare china, such as tiny vases, diminutive tea pots, etc., make an effective combination. One of the prettiest ceremonies pertaining to the drawing room, is the taking of after dinner coffee, when a dinner company, at the end of the meal, leaves the table in the dining room and clusters about the hostess in the drawing room. The place of the hostess is before, or at the side of, the mantel, which is usually the most dis- tinctive feature of the room. A bright fire in the grate adds greatly to the effect of good cheer. The mantel should carry two or three pieces of very beautiful china, preferably large vases or candle- sticks decorated in the motif of the room, or in har- monizing effects. If there is no mantel, the place oi the hostess may be arranged in front of, and at one side of, a win- dow, or in the cen- ter of the room. Here is drawn up a small table hold- ing the coffee service, which, in this instance, A Perfectly Appointed Colonial Hall ^^ Page Eight THE ART O F ENTERTAINING After Dinner Coffee Service in Antique Enamel should be the finest and most beautiful the hostess possesses. The coffee is ser\^ed by the hostess, and may be taken by the company standing or seated. THE HALL — In the general scheme of entertaining and of family life, the hall of the house plays an important part, although it is often neglected. From it the visitor gets the first impression of the home. It requires but little furniture, but that little should be carefully selected. A high back chair or two with perhaps a hall seat or chest and a console table with mirror of period design are all that are necessary, although a pair of sconces adjoining the mirror are very attractive in either the Drawing Room or Hall. The hall is often used as an adjunct to the drawing room. In the case of a re- ception or other affair, the punch bowl and cups are usually placed on the hall table, and around this the guests cluster to partake of the sherbet or frappe. THE LIVING ROOM — The living room as well as the drawing room usually opens from the hall ; here the furnishings may be of a more mixed character, the first idea being that of comfort. There should be numerous easy chairs, a wing chair, one or two odd chairs, a capacious table and a spacious sofa. If the house contains no book room a book cabinet or two may be added to the living room. A very desirable feature would be an open fire place. Not far from this may appear the tea table or tea wagon of some unusual, clever design on which is placed the delicate china from which is served the after- noon tea. The tea Chocolate Service and Tray. Etched Floral Scroll Page Nine THE ART O F ENTERTAINING A Most "Homey" Living Room table or tea wagon should be such as will harmonize with the furnishings of living room, sun porch, and dining room. This may be placed in any of the rooms, as preferred. A few good vases for the mantel, with ornamental bowls and bronze busts or other bronze pieces for the tops of book cases, add the desired decorative effect. THE SUN PORCH — Leading from the living room or hall, should be an attractive sun porch, with its willow or painted chairs, day beds and tables, where comfort is assured in the warm weather. Books, magazines and a pretty fruit dish naturally appear on the tables, while potted plants, hanging baskets, ferneries and aquariums and cornucopias of cut flowers add to the livable and inviting effect. Here again the tea table or tea wagon is a fitting adjunct, and on it should appear the specially selected porch china, decorated with simple but strongly colored designs, from which is served the tea, cake and sandwiches for the refreshment of family and guest. Etched Morning Glory Vase Page Ten ^~Plckard China & Qlass PLAIN ENCRUSTED ALL-OVER GOLD— When the Pickard Studios offered this to the public, several years ago. It met with instant demand, for nothing like it in charm and beauty had been seen. The surfaces of the pieces daintily etched, and then the whole coated with Pickard gold burned into the china. It is more popular today than ever. Page Eleven ^~Pickard China & Glass SCENIC STUDIES IN PASTEL COLORS; SPREADING OAK and PINES— All the inspiration of the distant landscape seems to he recreated by the artist on the china. In the soft haze of the deep distances, with its delicate color shadings, can be felt the very atmosphere of the big out-of-doors it pictures. The velvety texture of the pastel color effects lends itself perfectly to the reproduction of these scenic studies. Page Twelve The Art of Entertaining and Social Functions Prepared by the School of Domestic Arts and Science Chicago FORMAL DINNERS — At a dinner where there are eight or more guests, it simplifies the seating to have small enve- lopes addressed to each gentleman in the dressing room. In each envelope is a card on which is written the name of the lady to be escorted to the dining room. As the gentleman greets the lady he is to escort he makes it known, and when dinner is announced presents his left arm and follows to the dining room. The host with his partner leads the way to the dining room when dinner is announced. At the table cards are at each cover showing the seating. Each gentleman draws out the lady's chair, waits until the hostess and ladies are seated, then seats himself. THE TABLE — The tablecloth should be smoothed evenly on the table over the mat or silence cloth. If the table top is finely polished, doilies instead of a table cloth may be used for break- fasts, luncheons or informal dinners. Size of plates: bi/f-inch "bread and butter;" 7}/2-''^nch "dessert, salads, etc.;" 83^-inch "entree, breakfast and tea;" 93^-inch "dinner plates;" 1 1-inch "service plate." For soup, a plate is now used which is smaller than formerly. Bouillon cups are used for luncheon, and some- times for dinner, but better form is for their use at luncheon only. There is also a plate, or bowl, with handles termed "cream soup plates," and used only for thick- _^ ened soup. An ornamental plate, called "service plate" should be used. They are artistically decorative, and lend elegance and dignity to the table. Usually the hostess feels pride in the possession of Page Thirteen 'Pic/eard China c? CJlass -^s^^^. m^^^ ~\^u ^^^s^^^^^^- OLD FASHIONED FLOWERS — How brilliantly attractive were the contrasting colors in those bouquets of old fashioned flowers. The purples, oranges, reds, yellows and pinks, with the greens ol the foliage, are all found here in this unusual enamel decoration. It truly breathes the quaintness of grandmother's flower garden. In spite of the great difficulty in working the enamels this design has the charm ol freedom of treatment. Page Fourteen THE ART O F ENTERTAINING this handsome accessory, and the guest a pleasure in viewing it. Upon the service plate is placed, first the plate containing the canapes, fruit-cocktail glass, oysters, lobsters, or crab meat cocktail, and for the second course, the soup plate. To the right of the service plate, are arranged the knives, with sharp edges turned towards the plate, the spoons, with bowls turned up, and some- times the oyster fork. If much silver is to be used, the oyster fork may be placed on the oyster plate. To the left are the forks, the tines turned up, arranged in the order in which they will be used, the first used being farthest from the plate. The water glass stands at the point of the knife, and all silver is laid one inch from edge of table. Napkins may be folded and placed on the service plate. TABLE DECORATION — The arrangement of flowers is always one of personal taste, but the present custom of a single flower in a slender vase at each place, and a low green center- piece, is very pleasing, and a delight- ful change. A single rose laid beside each plate is an attractive variation. ORDER OF SERVING— The order of serving at a dinner or luncheon is left to the hostess. She decides whether the guest or the hostess be served first. Both modes are correct. If the hostess is served first, it relieves the guest of any embarrassment as to some new form of ser\'ice or arrangement of food. While different customs are followed, these are the preferred: the guest of honor or hostess is served first, then the next person, whether man or woman, con- tinuing around the table, or all women are served before the men, beginning with the hostess or guest of honor. FORMS OF SERVICE— There are three recognized methods of serving a meal, known as the English, the Russian and the Compromise Ser- vices. Of these three the English is best adapted to households where the help employed from outside is limited, though it is by no means confined to this limitation. Corner Cabinet FinislieJ to Match Wood Work of Room Page Fifteen THE ART OF ENTERTAINING The Russian is the most formal. The Compromise, with points taken from both of these, combines informality with elegance. ENGLISH SERVICE — All the food belonging to one course, or all that is to be served at a simple meal, is placed on the table in platters and other suitable dishes before the host, hostess, or some member of the family. The number of plates necessary for the persons seated may be in a pile before the carver, or taken, one by one, from the side-table and set before him. As each plate receives its portion, the waitress carries it either to the person serving another article of food, such as vegetables, or sets it directly before the person for whom it is intended. At the last course of an English Service, when finger bowls are used, a plate upon which are the bowl and doily should be set in front of each person. The waitress should have an extra plate in her hand to set before the hostess as soon as she takes up the one ready to be passed. Each person having removed the finger bowl and doily from the plate, the exchange of empty plate for the filled one is quietly and quickly made. RUSSIAN SERVICE — As this serving is done from the serving-table or pantry, no food appears on the table, with the exception of candy, nuts, and relishes. Each plate may be brought from the pantry with a portion of the main dish of the course, and perhaps one accessory upon it, all other dishes being passed; or the plates are set down empty, and all food passed on well-arranged platters from which each person serves himself. As the waitress removes each plate with the right hand, she sets down the plate for the next course with the left hand, the table never being without plates until it is cleared and crumbed before dessert. COMPROMISE SERVICE — Some articles or whole courses are ser\ed upon the table in the English way, while others are passed in the Russian way. For example, the soup may be brought in individual plates from the pantry; the meat carved by the host, the vegetables passed by the waitress; the whole salad course also passed by her, and the dessert served by the hostess. Menus FORMAL DINNER No. 1— FORMAL DINNER No. 2— Soup Oysters on Half Shell or Fish (Cucumber Dressing) Oyster Cocktail Roast (Water Ice) Soup Roast Salad Dessert Coffee Vegetable and Sauce Crackers and Cheese Dessert Coffee FORMAL DINNER No. 3— Soup Entree Roast Salad Cheese Sandwiches or Crackers and Cheese Dessert Coffee For formal functions no butter is served, bread or hot rolls (buttered) arc offered. The after dinner coffee may be served at the table, the gentlemen remaining to smoke after the ladies withdraw, or it may be served in the drawing room, where all enjoy it together. (See page 8.) Page Sixteen k '^'T^c^ard CMnaWQlass Page Seventeen W^i, ^~l^ickard China & (Jlass ALL-OVER GOLD ETCHED MORNING GLORY— The intricate tracery of the dainty design, standing out from the surface of the china and glass, recalls the wonderful handiwork of the gold and silversmiths of earlier times. Elaborate processes and ingenious devices, handled with great skill, today produce these wonderful results on china. At the Pickard Studios only, is this work done. It is a development of the earlier forms of the all-over gold encrustation, originated by the Pickard Artists. Pag^ Eighteen THE ART O F ENTERTAINING Formal Receptions To GIVE a formal reception, invitations should he sent two weeks in advance of the chosen reception day, the form of the invitation being the same as for weddings. A response to an invitation is always the right thing, but when in doubt whether one can go or not, it is well to keep silent and then if one cannot go, a visiting card sent on the appointed day is all that is necessary. Proper Form of Invitation for Receptions, Dances Similar Functions Mr. and Mrs. Music Dancing Cards request the pleasure of Your, or, (name to be written in) Company on (day), (date) at (time) Address For a more informal invitation, the calling card may be used, on which is written whatever the person wishes to convey. If a reception to honor a friend, this is written above the name, assistants of the hostess are asked, and are told just what is expected of them — whether to be in the drawing room or dining room.. DUTIES OF HOST AND HOSTESS AT RECEP- TIONS, RECEIVING GUESTS — They, or she, should stand just inside the drawing room door (either side as most convenient). First, host, hostess, and the special guest of the occasion beside her. A pleasant greeting to each guest, then giving each an introduc- tion to the honored one. From the beginning to the end of receiving hours. The V Page Nineteen THE ART O F ENTERTAINING their place is by the door, and it should not he deserted for any reason. Those assisting her should he at their respective places at the appointed time, and throughout the hours net wander very far. All see that the guests are made comfortable, introduc- ing, if strangers, and that they are served refreshments. After the guests have taken their departure, the hostess and her assist- ants go to the dining room and are served, then the assistants say their farewells and depart. If the hostess has an "at home day," that should be observed as the day on which to call. Has she no day, any time within two weeks following a reception is the calling time. The hostess is not obliged to return these reception calls unless she wishes to be gracious and strengthen the friendship. SUGGESTIONS FOR REFRESHMENTS AT RECEPTIONS— Ice cream or ices. Sandwiches, some of which may be the "un- covered" variety. Beverages, tea, coffee, Russian chocolate (equal parts of coffee and chocolate), salted nuts, small cakes and bon hons. "Sandwiches," suggest two pieces of bread buttered, and some "filling" between, but the newest variety is the "uncovered." It is one piece of bread, buttered, and some delicious mixture on the top, garnished to look attractive and ap- petizing. The same materials as for "filling" X in the double ones may be used, and gar- i nished with nuts, olives, ginger, eggs, sliced or chopped. Creamed cheese and wintergreen leaves, minced, are a delicious novelty filling. When in doubt as to the nu*^bpr to prepare refreshments for, averygoodruleto follow is three- fourths of the number of guests invited. Dresser Set in Russian Flowers Page Twenty ^~Pickard China c? Qlass SCENIC STUDIES; CLASSIC RUINS-All the inspiration of the distant landscape seems to be recreated by the artist on the china. In the soft haze of the deep distances, with its delicate color shadings can be felt the very atmosphere of the big out-of-doors it pictures. The velvety te.xture of the pastel color effects lends itsell perfectly to the reproduction of these scenic studies. Page Twenty-one '^'^^'Plc/mrd China & Glass~^ BOUQUET SATSUMA— A unique decoration in high relief enamels on the wonderful Satsuma ware. This peculiar ware is made by the Royal potteries founded in 1 539 by the Prince Chiusa near Kagoshina. Japan. Nowhere else in the world is produced the soft, creamy body with the fine crackle in the glaze. This body and glaze are particularly adapted to the use of the difficult brilliant enamels of these Chinese flowers. Awarded the Gold Medal at the Panama Pacific Exposition. Page Twenty-two THE ART O F ENTERTAINING Weddings DUTIES OF THE BRIDE'S PARENTS — The parents of the bride assume all the responsibilities and expense of the wedding festivities. First the invitations, which should be sent out at least two weeks before the date set for the wedding. The addressing and posting. If a small wedding, verbal or written invitations are quite proper; then on the day of the wedding send the announcement cards. The entertainment of out-of-town guests; carriages, if needed, for the bridesmaids and any other guests being entertained. If a church wedding, such arrangements should be made as engaging the church, such music as is desired, the decorations for both church and home, the refreshments to be served. The bride chooses her attendants and instructs them in their duties, and suggests w^hat they shall wear. The bride should acknowledge promptly by note any , ; -' ^ gifts which arrive after her invitations are sent. y • >v'l_ ' . ■^^ M DUTIES OF THE GROOM — The groom selects whom he wishes to support him as best man and, in consultation with his fiancee, chooses his ushers and requests them to serve, and instructs them as to their duties and as to what clothes they are to wear. The groom pays for the marriage license, the clergyman, and, if a church wedding, he fees the sexton for opening the church, and supplies the bouquets for bride and bridesmaids. The groom furnishes the car- riages for his ushers — ■ ^^ • calling for his best man i. •• i , ;< to accompany him to the ' place of the wedding. I . WEDDING INVITA- v v^ .: TIONS— The wording ^]Xif-C:}^:.:X 1 t^ in ^^>.^ Page Twenty-three ^~Pickar