The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1884-03-05
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Wednesday, March 5, 1884.
FASHIONABLE DINNERS.
Customs which Increase the GUESTS
Pleasure and the Hosts Expense.


With the spread Of wealth and refinement
greater attention Is now directed to the
delicacies of the table, and every season in
Philadelphia sees something added TO the
elegance of dining. II matters keep on this
country-not to mention England-will be
able to outrival in sumptuous repasts the
gastronomic extravagances of the most
luxurious age Of France. Philip le Der
used to have at his dinners fountain Of
real champagne, which flowed from the
mouths of leopards and lions. Not only
Francis l., but good many other monarchs,
INDUCED in the feature of piece Of me-
chanism in the ceiling of the banquetting
hall which let down magnifcently cooked
dishes, and, in doing SO scattered shower
of roses and sweetmeats over the guests.
Similarly, Louis XIV, ct his elaborate
banquets, was accustomed to have ortolans
with truff1es cooked inside Of partridges,
and on one occasion had dinner Of LOG
different dishes. In novelties and in
elaboration of cuisine the nineteenth cen
tury is not far behind these examples.
giving in Paris have been on scale of
magnifcence almost Incredible Two weeks
ago the Countess Kessier, in Paris, gave 6
dinner for Miss Mackay, at which on ac-
count of the nationality of the lady, beside
the full orchestra, which is now q usual
accompaniment at large private dinners in
Europe, there was introduced score of
banjo players who sang and played some
national American airs such as Yankee
Doodle" and Dixie Land" Speech-making
at dinners, vocal and instrumental music
sometimes behind the scenes, as it were,
hidden by shrubbery-surprises, presents
and ever 30 many more incidental features,
have for long time been part of the
programme at elegant repasts in the
fashionable society Of this and other cities.
To Philadelphia, which has originated 30
many curious and interesting dinner Gus
toms, as we'll as novelties in dinner cook
ing, belongs the credit of originating what
may be described as dinner theatricals.
Beginning last season with 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 in total dark
ness, 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 solemn anyway, as BETTING the
occasion, were seated in solemn black
around the solemn board. Suddenly in the
midst of the meal the lights mysteriously
vent out, and to slow music n dozen OF
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 faring and burning In
fantastic blue coils of fame. 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 the
episode has not been repeated. The din
ners of the Glover Club, at the Bellevue,
have more than an ordinary share of theat-
rical spice. There have been occasions on
which the recent feature of making the
waiter an imposing figure in culinary theat-
ricals has been extensively Introduced
PHILADELPHIA Pyess.