Cecilia’s Novel Occupation
By Lola Terry Shannon
Cecilia is a very bright young western woman with artistic tastes and an unusual facility for putting them to practical use, and is the only American woman who has ever made a reputation on both sides of the Atlantic as a designer and decorator in connection with fashionable catering. Since she is a living entity at this writing, and very much alive at that, it may be well to state, in passing, that Cecilia is not her real name but only a fictitious substitute for present purposes.
She gave some points on her experience to a little group of summer sojourners at an old-fashioned farmhouse one summer evening, which seemed interesting enough to “pass along.”
“I can’t understand,” she said, in laughing response to the clamorous invitation to tell something about her “novel” occupation, “why there need be anything novel about it. Any woman with average brain power, good health, and a knack for bringing out color effects ought to be able to make a success at my calling. Many a young woman of artistic temperament in our large cities, who is trying to make a living as an artist, musician or writer, would find here a fair, open field for her energies and ideas, with plenty of hard work, it is true, but with good money compensation to offset the late and early hours.
“I started in as an employee in a confectionery store in Chicago and soon discovered that my love of fresh, crisp ribbons and pretty bows stood me in good stead. All of my spare moments were used in thinking up new ideas for candy boxes and baskets, and in inventing new color schemes for our large window. Once I designed some favors which my employer was pleased to consider quite original, and when one of the city’s big caterers applied to him for an assistant, I was selected as an emergency substitute, and finally decided to remain in the business.
“No one on the outside can have any idea of the amount of ingenuity for which the business of a fashionable caterer calls. The detail work is enormous. Each person, of course, wants something entirely fresh and original, and the poor man is often driven to despair in his efforts to obtain ideas that are both novel and attractive.
“I went abroad once to help an American confectioner open up a place in London. It was then that I had my first experience in planning for an English hunt dinner. It was to be given at an old manor, the country home of a certain wealthy lord, and my employer considered it, of course, an opportunity from a business standpoint.
“How we did slave getting ready! We had been given carte blanche as to expense, and it was only a question of design and detail; but it brought on a genuine attack of brain fag for everybody engaged in its preparation. The affair was, however, a great success and launched my chief on the top wave of popular favor.
“It was all in gold and scarlet. The table service was far handsomer than anything I had ever seen or even dreamed of, though I had decorated for some of the wealthiest families in our own country. Such wonderful gold and silver plate, which had been handed down, not for generations, but for centuries, all in rich, specially wrought designs without duplicates! And the rare translucent china and exquisite cut glass, together with the plate, made splendid effects possible.
“Well! As I said, this hunt dinner was all in gold and scarlet. We even invented scarlet candies and bonbons with prince of Wales feathers on them in raised gold effect. These were heaped in gold dishes, solid gold epergnes, with tiny electric lights inside, shining through the transparent candies. The souvenirs were water colors of the famous horses and dogs belonging to the family, on imitation gold-tipped oak leaves, in autumnal scarlet tints. The menus were in the form of maple leaves with gold stems. All the flowers were scarlet. The miniature fence which enclosed the centerpiece was an exact copy of those the hunters were to take in the field and had vines and scarlet blossoms climbing over it. The ices were in the form of stags’ heads and we had hunting horns made of puff paste and filled with pate. The whole thing seemed to be a revelation to the titled diners. and, as I said, brought one American caterer many fresh favors.
“Then there was another affair which came soon after which did much “to help us ‘arrive.’ The order for this dinner was ‘everything in green and white.’ and we decided upon lilies of the valley as the principal floral decoration, and we used them almost by the load. An electric fountain in the center of the table sprayed lily of the valley perfume over floating water lilies. The souvenirs were in green and white. The ices were water lilies and the exquisite table service was in green, white and gold. Green grapes and lilies heaped high in gold epergnes were partially hidden by trailing vines. The electric fountain was the feature that made a hit at this dinner, for nobody there had ever seen anything like it.
“We worked day and night trying to make our Regent street store attractive. We changed the whole color scheme once a week and there was always a crowd in front of our windows after a fresh design had been arranged.
“One week we would have everything in autumn tints. Candy boxes and candies, decorations and trimmings, were gorgeous with reds and yellows and rich russets. In the early spring the place blossomed in pink, with real apple blossoms renewed every day, as the leading decoration. When Sweet Lavender was making a great hit at the Lyceum we decorated the place in lavender. Our candy boxes during that time were all lined with lavender satin and adorned with scenes from the play. There were great masses of violets everywhere. and each lady who made a purchase was presented with sprigs of old-fashioned lavender tied with satin ribbon of the prevailing tint.
“But I think we got the most fun from our fishmonger’s window. We had models of almost every edible variety of fish made out of papier-mâché, from huge salmon which held fifteen pounds of candy to tiny, silvery sardines with their hidden store of pink creams. They were made by an expert and were wonderfully lifelike. The blocks of ice under the big fish were thick squares of washing soda, which has, at a distance, the exact appearance of ice. We broke the soda up into small pieces and mixed it with seaweed on handsome trays for the smaller fish, which even included shrimps and oysters as well as lobsters. These were all filled with candy carefully selected with thought to artistic contrast in color. We made an unexpected sensation which kept our force in jolly spirits for the rest of the season, for the policeman who had our particular block under his watchful eye was deceived by the lifelikeness of our display into thinking that the place had changed hands, and, as no fishmongers are allowed on Regent street, he walked in very pompously, to arrest the head of the firm for violation of municipal law. We knew then that our last effort was ‘a howling success,’ and had the satisfaction besides of getting off a rich joke on one of those top-lofty London police.
“It was well that things happened occasionally, for long hours and incessant work were certainly trying to health and spirits. But we had our compensations. At the end of six months we had made such a decided hit that servants in livery were sent to inquire what our next week’s color scheme would be, so that entertainments could be planned in the same color, and our things obtained without special orders, which always required more time to fill.
“Everybody who is engaged in the catering business must find that entertaining in this prosperous country of ours grows more elaborate every year, and, during the season, a fashionable caterer’s only consolation seems to be that the martyrs are the pick of humanity. Such a constant, well-bred clamor as there is for something fresh and striking!
“If novel designs were necessary for the menus only, the pressure would be wearing enough. but that is the simplest part. The table decorations, forms and garnitures must always be in the nature of a surprise, and to accomplish this in such a way as to pleasantly astonish jaded senses is not an easy task. and it is right here that any number of women of artistic tastes and originality can find quick appreciation.
“As for my method: After an order came in for a particularly elaborate affair, I would go off by myself to cudgel my brain for a new dinner scheme. Then I would talk it over with my employer, who would change a little here and elaborate a little there, offer a few suggestions and then put the whole thing into my hands. When I had made the sketches and designs in the privacy of my own little den. I would go out and give instructions to the bakers, confectioners, florists and candle makers, leaving with them molds and instructions after my designs, after which there were always a hundred other things which I must attend to personally regarding the souvenirs and menus and details of service.
“I had some experience in getting up dinners for uppertendom in New York city last season, and you’ve no idea of the labor that goes into one of those big functions. It’s a city of nerves and notions, and it is one of the most difficult things in the world to cater for its rich leisure class. Chicago millionaires do not seem to be so sated with the good things of life. There is a freshness and spontaneity about their enjoyment of creature comforts which belongs naturally, I think, to the breezy west. Last season while I was in New York we had an order from Chicago for everything, even to the waiters. Every smallest detail of that dinner was finished up as completely as possible before it was sent; forward. Even the sorbet cups of ice were frozen and tied with ribbons before being packed. I tied fifteen hundred bows of white ribbon for that dinner. which was entirely in white and green.
“One naturally would think that functions for special days like Valentine or Christmas would suggest themes in themselves, but so many appropriate ideas have been used up already on these celebrations that it has become exceedingly difficult to think up anything distinctly original.
“Designing ribbons and decorating boxes for high-class caterers is a business in itself. One of the most beautiful boxes which I ever designed was ordered by a well-known California woman as a gift to the president and his wife. It was in rich pearl gray and pink satin, hand embroidered and painted, and cost two hundred and fifty dollars, unfilled.
“Yes, there is certainly a fascination about the work, and a wide field for women of artistic originality, and I wonder that more do not take the work up,” Cecilia concluded, as she arose. And, as the little company of interested listeners followed her into the farmhouse parlor, some of them marveled, too, that the wide-awake, aggressive American girl has so completely overlooked this remunerative and, as Cecilia said, fascinating occupation.
Good Housekeeping Vol. 39 1904: pp. 207-209
Mrs Daffodil’s Aide-memoire: Personally Mrs Daffodil would not care to dine while the scent of lilies-of-the-valley was wafted across the soup and fish courses, no matter how novel the electric fountain.
The “uppertendom” of New York was insatiable for novelty in its lavish floral arrangements and cotillion favours. One of the oddest set of favours were the live pets given at a “swell” New York function in 1897:
Novel Cotillion Favors.
That there is nothing new under the sun is a trite saying which seems truthful; nevertheless, unheard-of ideas are constantly appearing. The latest of these has resulted in a novel cotillion favor. At a recent swell function, live pets were given as favors. Canaries in gilded cages, Maltese and Angora kittens in silk-lined baskets, and tiny toy terriers in dog houses of Japanese niches, were some especially noted.
For the gentlemen there were jointed fishing rods tied with white satin ribbon, skeletons, celluloid skulls, small cameras and silver shaving mirrors.
Dinner favors heard of recently were stuffed birds which could be used in hats, jeweled hat pins, gem decorated belt clasps and neck scarfs.
The Brooklyn [NY] Citizen 7 November 1897: p. 20
Mrs Daffodil expects that the RSPCA would have been waiting outside had any London society hostess attempted such a thing.
“[New York is] a city of nerves and notions, and it is one of the most difficult things in the world to cater for its rich leisure class.”
Mrs Daffodil is thankful that the English have no nerves. It makes the caterer’s life much simpler, when clients are so easily pleased with stags’-head ices and hunting horns made of puff paste.
Mrs Daffodil invites you to join her on the curiously named “Face-book,” where you will find a feast of fashion hints, fads and fancies, and historical anecdotes
You may read about a sentimental succubus, a vengeful seamstress’s ghost, Victorian mourning gone horribly wrong, and, of course, Mrs Daffodil’s efficient tidying up after a distasteful decapitation in A Spot of Bother: Four Macabre Tales.