Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1886-03-25

Guests at dinner.

Guests should arrive at the house OF
their host fifteen or twenty minutes before
the hour appointed for dinner, to wait un-
til after the hour is extremely i'll bred.
Two modes of serving dinner are now in
use in our country, that of setting the diff
terent dishes on the table to be carved.
! Plates of soup are generally placed on
!, the table before dinner is announced.
No ornament on the table is so elegant
as flowers, but thev should be rare and
delicate. and never used in profusion, and
strong perfumes should be avoided. A
small bouquet of flowers in delicate glass
or silver holder at each lady's plate, and
| bunch of two or three flowers folded in
the gentlemen's napkin is sufficient. with
center piece of blossoms. Fruit in sea-
son may be tastefully arranged in hand.
some foliage or in pyramids surrounded
bv choice dishes Of dessert.
| Beside each plate should be placed as
manv knives. forks and spoons as will be
needed for the different courses, unless
the hostess prefers to have them brought
in with each plate. A glass for water,
ard when wine is to be used glasses for
it, salt cellars should be set at each plate,
and for every four or five guests water
/ tdfdlt anu lass Dp"I hiiCd "lth NistN
| ice The napkins should be neatly folded
on each plate, and pieces OF bread three
or four inches long placed between. 1t
should always be seen that as many plates
as are needed are set convenient. The
dessert plate should be set ready, each
with a dolly and finger glass filed with
water. in which is dropped slice OF
| lemon, geranium leaf, or sprig OF lemon
verbena.
| III the Southern States many families
serve each dish as a separate course, but
in the North it is usual to serve one or
two vegetables with each substantial
course.
| II preferred the dinner may all be
served from the side table, relieving the
host Of the labor of carving. plate is
set before each person and the dish carved
| Is presented by the waiter on the left hand
side of the guest AT the end OF
each course the plates are removed, and
replaced by others. If not served from
the side table, the dishes that are to be
served are brought in and placed before
the host and hostess near pile OF plates,
which are served, placed on the walters
salver and set by him before the guests
| The crumb brush is used when ready to
bring in dessert.
.Jellies and sauces are helped on the
dinner plate. and not on side dishes. In
serving coffee the sugar and cream are
| placed in the cup first and an additional
lump of sugar placed on the side of the
saucer. For tea it is better to pour it first
into cups and then add the sugar and
cream.
In winter plates should always be
warmed but never made hot. Never al
low two kinds of animal food or two kinds
of dessert to be eaten from the same plate.
Always remove soiled knives, forks and
spoons with the plate. Never have more
than two kinds of vegetables with course
and offer both at once. Asparagus, green
corn, cauliflower and raw tomatoes
may be served instead of salad as a
course. All meats should be cut across
the grain in very thin slices. Fish at din.
ner must never be tried or broiled, bu,
baked or boiled. Pork and veal are not
suitable dishes for dinner. Ham, baked
is used in every course after fish, to be
cut very thin and handed after the regular
course is served.
If there are two dishes of dessert, the
more substantial is served bv the host and
the lighter by the hostess, il only one it is
the privilege of the latter to serve it.
The servants in attendance at Il dinner
should be noiseleSs and prompt. Nothing
so distinguishes the style OF perfectly
appointed establishment from an inferior
one, rs the 7el-posSessei movements OF
the attendants. A skilful waiter may
serve ten or twelve persons, for unframed
servants. six or eight is sufficient. Wait
ers should always be neatly attired ii
dress suitable to their occupaton.-MRs
! ELIZA X. PARKER in Good Housekeeping