Daily Yellowstone journal., 1884-07-25
FASHIONABLE DINNERS
Elaborate eestunes which IsereaAs
the Guests' Pleasure and the Hosts

Elaborate e'oatumee which 1nrreaAe
the Guests' Pleasure and the Hosts
Expense.
Philadelphia Pressl
With the spread of wealth and refine
ment 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 out.
rival in sumptuous repasts the CASTRO
nomic extravagancies of the most luxu-
rious age of France. Philip le Bet
used TO have ct his dinners fountain
of real champagne, which flowed from
the mouths of leopards and lions. Not
only Francis / but good many other
monarchs INDUCED in the feature of o
piece Of mechanism in the ceiling of
the banqueting hall which let down
magnificent cooked dishes and in doing
so scattered a shower of roses and
sweetmeats over the guests. Similarly.
Louis XVIII at his elaborate banauets
was accustomed to have ortolans with
truflles cooked inside of cartridges,
and on one occasion had dinner of
100 different dishes.
In novelties and in elaboration of
cuisine the nineteenth century is not
far behind these examples. Some of
the dinners Mrs. Mackey has been Civ
ing in Paris have been on a scale of
magniticence almost incredible. Two
weeks ago the Countess Kessler, in
Paris, gave dinner for MissssNIackey,
at which. on account of the nationality
of tine lady, besides the full orchestra,
which is now Q usual accompaniment
at large private dinners in Europe,
there was introduced n score of banjo
players, who sang and played some
national American airs, such rs Yankee
Doodle" and "Dixie's Land" Speech.
making at dinners, vocal and instru-
mental music-sometimes behind the
scenes, as il We're, hidden by shrubberv
surprises. presents, and ever so many
more incidental features, have for a
long time been q part of the programme
at elegant repasts in the fashionable
society of this and other cities.
To Philadelphia which has origin.
ated so many curious and interesting
dinner customs, as well as novelties in
dinner decorations and in dinner cook
ing, belongs the credit of originating
what may be described as dinner theat-
ricals. Beginning last season with a
few small and select repasts and now
branching out into more general fash.
ion, the idea has been started of serving
parts of the dinner or banquet by sub.
dued light or in total darkness. in order
to make them more effective. The
fashion started with punch, and has
now extended to ice cream.
Tho first time the thing was done in
Philadelphia the effect was startling.
It was ut farewell bachelors dinner.
given by Young man on the eve of his
wedding. The bachelors, who were
solemn anyway, as betting tho occa-
sion, were seated in solemn black
around the solemn board. Suddenly in
the midst of the meal the lights mys.
teriously went out, and to slow music q
dozen or more spectral walters entered
from different ends of the room. Be.
fore each guest was set o small punch.
bowl, in and around which the spirit
was faring and burning in fantastic
blue coils Of fame. The effect of thi,
light on such an assemblage can bt
imagined. But il took. and there has
not been bachelors dinner since al
which this episode has not been re-
peated.