Good Housekeeping, 1955: Centerpieces

Last night I was wondering around in the back of my 1955 copy of the Good Housekeeping Cook Book (aka "A Gem of a Cookbook") because it is just solid good reading. Practical, still useful tips are found there and I'm gleaning as fast as I can!

One page caught my eye with its title and explanation:

Have a Pretty Centerpiece

"The way your table looks is just as important as the way the meal tastes. So set a pretty table, have a pretty centerpiece. It's worth the extra minute or two."

When I read that paragraph, I cringed a bit inside. IF I have a centerpiece at all, it's the one that sits on the table, day after day, collecting dust. It never occurred to me to change it up a bit, except for special occasions. I wanted to share some of the suggestions. I plan to change out my centerpiece a bit more often because it's "just as important as the way the meal tastes!"

Row on Row: Arrange long narrow rows of green or autumn leaves. Top with tangerines, green grapes, nuts, etc.

Potted Plant: Set plant on brass tray. Group oranges and green grapes around it.

Basket: Set basket on its side, with apples, cranberries, or other fruit (or vegetables--see pic above) tumbling out.

Pansies: Arrange pansies in several individual casseroles.

Garnet Roses: Arrange roses in champagne or other goblets, teacups, or egg cups.

For Small Fry: Fill basket with green leaves; insert large lollipops.

Pie in Center: Surround pie on tray with green or autumn leaves. Nestle cheese wedges or cheese pumpkins among leaves.

Candles: Use silver, glass, brass, or pewter candlesticks, with white, ivory, or colored candles. Be sure candle flame is above eye level.