Poppy Luncheon Table

A hundred years ago luncheons with friends often had beautiful tablescapes designed by the hostess.  Here’s a suggestion for how to create a beautiful table featuring poppies:

The poppy luncheon offers splendid possibilities for the massing of a single color, or two or three shades. Scarlet and white, or pink and white blooms blend wonderfully.

American Cookery (November 1916)

Source: American Cookery (November, 1916)

Poppies are so fleeting – and only last a few hours once cut, but my poppies are blooming, so this is the perfect time for a poppy luncheon.

Unfortunately, I failed to get organized enough to invite friends over, Not to be deterred,  I cut a poppy and popped it into a bud vase, got the good china out – and had a delightful poppy luncheon for one.

Hundred-Year-Old “Peasant” Tablescape

Source: American Cookery (November, 1916)
Source: American Cookery (November, 1916)

A century ago luncheons with friends often had beautiful tablescapes designed by the hostess. There  are many lovely tablescape ideas and examples in hundred-year-old magazines. Here’s a suggestion for how to create a Peasant Table:

The “Peasant Table” is always in favor for luncheons, especially informal affairs. The one pictured has a long runner of white linen decorated with a crochet insertion and finished with a crochet edge. A grass receptacle in the center contains a flower holder in which tall spikes of zinnias appear to be growing in a natural clump. Four plain brass candlesticks frame the floral centerpiece. A brass bowl at each end flanks the candlestick, and it contains a floating pool of zinnia leaves and blossoms. Individual blue and white flower holders to match the blue and white dishes, contain zinnias also. Crochet doilies are used at the plates instead of linen, to relieve the plainness of the runner.

American Cookery (November, 1916)

Hundred-Year-Old “Japanese” Tablescape

Source: American Cookery (November, 1916)

There was a lot of fascination with foods from far away places a hundred year ago. It may seem presumptuous today, but back then people believed that the world was getting smaller, and there was  interest in how people served foods in other countries.

Tea houses were very popular in the United States in the early 1900’s, and it was widely believed that the Japanese knew how to serve tea and other foods very elegantly and gracefully.

Here is the description of how to create a “Japanese” tablescape in a hundred-year-old magazine:

A Japanese table, exquisitely dainty and unpretentious, is that decorated with day lilies. It is laid with a snowy crash runner, and has crash plate doilies. The shallow white center flower bowl contains four claw feet holders, and from these, tall spikes of the white lilies rear their fragile heads above their own bloom. Note the arrangement at the base, and observe how the lily leaves are clustered to form pads, thus accentuating the green and white effect against the snowy background.

A white marble statue of Buddha at each end of the center receptacle under the shelter of a tall lily boom, reminds one of  Sir Edin Arnold’s lines to the Great Lord Buddha:

“The dew is on the lotus,
Rise great Sun!”

Blue and white Canton dishes add the final note of color to this dainty luncheon table.

American Cookery (November, 1916)

When I read this description, “crash runner” and “crash doilies” made no sense to me, so I looked up “crash” in the online Free Dictionary, and found that crash is a type of cloth:

Crash: A coarse, light, unevenly woven fabric of cotton or linen, used for towels and curtains.