Savannah morning news. [volume] (Savannah) 1868-1887, 1884-02-03
FASHIONABLE DINNERS.
Elaborate Customs Which Increase the
Guests Pleasure and the Hosts Ex-
PhiladeZphia Press.

Philadelphia Press.
With the spread of wealth and refine
ment greater attention is now directed to
the delicacies of the table, and every sea-
son in Philadelphia sees something added
to the elegance of dining. If matters
keep on this country-not to mention Eng
land-will be able to outrival in sumptu-
Gus repasts the gastronomic extravagan-
cles OF the most luxurious age of France,
Philip lie Bet used 10 have at his dinners
fountain of real champagne, which
flowed from the mouths of leopards and
lions. Not only Francis l., but a good
many other mOnarchs, INDUCED in the
feature of piece of mechanism in the
ceiling of the banqueting hall which let
down magnifeently-cooke dishes. and in
doing so scattered a shower of roses and
sWeetmeats over the guests. Similarly.
Louis XVIII, at his elaborate bapouets
was accustomed to have OrtOIans with
truffles cooked inside ofpartridges, and on
one occasion had dinner of one hun
dred different dishes. In novelties and
in elaboration of cuisine the nineteenth
century is not far behind these examples.
Some of the dinners Mrs. Mackay has
been giving in Paris have been on a scale
of magnitcence almost incredible. Two
weeks ago the Countess KessIer. in
Paris, gave dinner for Miss Mackav, at
which, on account of the natiOnlity of the
lady, besides the full orchestra, which is
now usual accompaniment at large
private dinners in Europe, there was in
trOduced score of banjo players. who
sang and played some national American
airs, such as "Yankee Doodle" and
''Dixie's Land" Speech-making at din
ners, vocal and instrumental music
sometimes behind the scenes. as it were.
hidden by shrubbery-surprises presents
and ever so many more incidental features,
have for a long time been a part of the
programme at elegant repasts in the
fashionable society of this and other cities.
To Philadelphia, which has OrigInat-
ed so many curious and interesting din
ner customs, as well as novelties in din
ner decorations and in dinner cooking.
belongs the credit of originating what
may be described as dinner theatricals
Beginning last season with a few small
and select repasts and now branching
out into more general fashion. the idea
has been started of serving parts Of the
dinner or banquet by subdued light or i'm
total darkness in order to make them
more effective. The fashion started with
punch, and has now extended to ice
cream. The first time the thing was done
in Philadelphia the effect was startling.
1t was at farewell bachelors dinner.
given by young man on the eve of his
wedding. The bachelors, who were
5OioIuH an Way do DSHIIlnS Gl6 occasion.
were seated in solemn black around the
solemn board. Suddenly IN the midst of
the meal the lights mysterously went out,
and to slow music a dozen or more
spectral walters entered from different
ends of the room. Before each guest was
set small punch-bOwl, in and around
which the spirit was flaring and burning
in fantastic blue coils of flame. The
effect of this light on such an assemblage
can be imagined. But it took, and there
has not been bachelors dinner since at
which this episode has not been repeated.
The dinners of the Glover Club, at che
Bellevue, have more than au ordinary
share of theatrical spice. They have
been occasions on which the recent fea-
ture of making the waiter an imposing
figure in culinary theatricals has been
extensively introduced. The anniversary
dinner of the club on Thursday evening
last excelled in this and similar features.