The sun. [volume] (New York [N.Y.]) 1833-1916, 1883-04-29

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Few persons outside tho fancy stationery |
trade are aware Of the extont Of tho manufae-
ture In this country OF tho menus and guest |
cards which adorn the dinner tables in New |
York Guests nowadays collect and keep their |
menus and guest cards with a. much caro- as
young ladies just out In society preserve their
dance programmed. and the freQuentsrs OF |
theatres the bills Of the play. The rapid
Improvement In these articles Witnessed
during tho last ten years goes on un-
checked. and the artistic thought aud
skill bestowed on them are often Of the highest
order. involving heavy outlay. Many Of the
menus and cards are done by hand and COPY
righted: for some Of the hand made specimens
~ high ~ so Apiece is frequently paid. AMI
NAL and vegetable life: every department Of
tho culinary art: forest, air. and sea-all have
to yield studies for the designers Of these works
Of art. The result h. that while D now pleasure
has bean added to the cnioyments of the table.
new and important branch Of fancy stationery
has been established. For some time the artists
were restricted to tho use Of cardboard and or
dinary pigments or bronnes; now. TO satisiy
the thirst for originality. tho menus and cards
arc occasionally stamped on .hne finger nap
klns. lace handkerchiefs. and satin. and the
aid Of photography has boon called In.
stones throw OF TnE Sun ONCE. chiefly by
have hundreds OF thousands OF dollars ~ vested
IN the business II, IN The shape 81 costly dios and
guest cards sell ali over the country. Boston
docs not mako many OF tho best kind. but
s' srynSs s nss
| pose. both in the United States and In Europe.
paia1s" nas i,W sh rm m SnS n nxet S
those are GENERALLY sold In New York,
ieSdinE 81 Il stn
| Of sample hooks Of these articles remarks:
The variety OF designs Tor menus and guest
know Of no department OF our business in
which there l. greater or more irosssa; sun, cry
use q menu that they have seen before. and
they always aim now ut making their menus
the table. Such tn nas are earricd away ani
cause the dinner to be remembered long after
agreeable subject than the weather, and thus
the Ice Of reserve II broker at tue table, There
Hmeriean menus. and many q the patterns arc
ssSissSI, ceased. and is TOO Insignificant; to Ss
Another manufacturer In Beekman street
she sne Of ns T5s
thT9ugh Into the spring but nov that ,a hotels 4,
designs q menus and cards sell by hundreds.
ths to ees. aas asrs
boond IL red sattn and %. Oh with the latest
fringe. An order for a very few Of those mounts
nSs
and tasteful In early days guest cards. assign
sss rank AZ Ones dscded
exact position be- sat below b. virtue OF IN n,
sot as e II also
Impossible % give each guest copy, Of the huge
Il fare desssd In SoSs: on The
the great feast Of Archbishop Neviil In 1434. OF
Of those through which 9 noble company ate
1' TiSa Ssdiasa
Of high ecciesiastica! functionnries IN England
their cooks became the servants OF the King.
sns
civic banquet given O. the G =; Gn L1ndNn
s says: W. went up and down to seethe tables
where, under every salt. there was bill Of fare
sd 2 ss aSs z: g
The use Of menus +, and S guest cards grady
ciate new social reanements developed the
to TOPS pass that tho word menu gained universal
acceItance: AZ most Of our culinary triumphi
iars ana in the descript,2n Of choice S plat.
from the standard aIeti9narls., !sT y year ~
. tionary. but It has now secured a footing.
Early 81 the present century We find the
gravely on tho subject Of guest cards In this
wise: In many houses the host is ,contented
full as It Is to write badly the name d each o
, his guests on a card. the vignette Of which IL
e but ne Ja =
Mere the editor Of the Ahnanach, mentions al
graceful example that at iste chHamPe,t1:
maidens present were written on rose leaves
i Of the pretty women on myrtle leaves. Of tn.
and soers on on "' The
| the celebrated Jury OF Taste were regularly
! the invited members. Copies were eagerly
sought after BY amateur Partisan epieures.
: memsnto but primarily the means Of inform
Ing the gTYsts sn as to tho dishe: OF which tn
be- o 81 the mS.ps
9 lnr diners-out. who. before menus BECAME th
necessary aceompanmnent o. prhHadiSi iuXury
ahs Ia ,S Ssi ssa
: a banker OF that city Having cheered himsel
4 ehagrined to confront an array OF plain dishes
8 The other guests slammed want OF appetite
/, nocently took his All. No sooner had he salts
fled robust hunger than , tho table was rea{
sorsed to REPETITION, the Chsyaier. seeing tina
Q he had been tricked. rose TO his feet and blaze
with rage. AS he ruSneu from inc room II
| shook mis- fist at the bank er and shouted: Sir
= | you have exposed me to your friends. and 20
r shall atone for your perlldy with your life!" .
d like tale Is told against the actor. Pope.
i. Menus have served. moreover not only a
a lists OF the pats but rs diplomas for the sue
!. cessful cooks. In Russia and in Germany !
Il has been the custom to place the name OF tn
y artist opposite that OF the dainty he has CON
e posed. George Ii. introduced this custom Int
< England under amusing clrcnmstancesI 4
n his Kitchen. and the fayorite became the obie,
= OF enviOus attack. II the King complained Of
y dish he was informed that Weston m ade 1t.
d last George became suspicious. and he said;
h Is sdrange dat Weston IL always der gulbri
q henzford my cooks shall mark deir dshee hei
n ,Ls dey do in Hanover" People observed thu
y the King never Afterward found fault with
dish signed by Weston.
'. TIE Use Of Syndicate.