St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1888-11-04

kEMAA $NA ask, solid silver
! &; ] !: !:
ElA X%ZN and good old
CSSa31% yin china, there was
i&ssgstf IN an abundance.
TpkW IN ~ \but everything
%$hM y pertaining to the
, TWWN 4 meal was on a
/Q\N simple plan. One
~ man, Or more fire.
quentIy single maid servant. was
deemed sufficient to wait at table.
Grand dinners, elaborate banquet sup
pers were served by caterers who sent
their own men to wait at them.
Not infrequently is the caterer and
his relay of ServltOrS now called upon
to prepare and serve the feast. even in
great houses when the thousand and one
dear friends are to be entertained in
hospitable fashion. But the day is gone
when the caterer is the autocrat of table
ethics and table modes. Many a luxurl-
Gus mansion is SO well equipped, in
these latter days of vast wealth, with
trained and clever ServitOrS as to make
the professional caterer unnecessary on
any occasion.
All the refinements of art are now en-
plOyed to make the table delightful to
the sight. Ingenuity has been eXer-
cised in every direction to devise impteL
ments that would elevate the art of eat
ing from one of humble physical neces-
sity to a cultivated accomplishment.
There's a fork for every variety of
food; spoon for everything where a
spoon can be used. There are glasses
innumerable. Stupid would he that HI
dividual who miStook the receptacle FIR
claret for that of champagne, or was
puzzled to know the use of the tiny
Iiqueur or cordial goblet. -
The man who laid bone on the cloth
nowadays instead Of depositing it i'll
the narrow, long dish before his plate,
would commit a grave breach Of Ell
quette. A most desirable adjunctto table
appointments is this same bone dish.
By its use the linen is kept. free from
grease spots and the eyes are. not Of
Tended by unsightly piles of refuse from
the plates. Into it should go not only
bones, but all the discarded bits of food.
Spoons have taken on themselves new
and lovely shapes. For Roman punch
dainty ones in the torn of lotus bios
som are provided. Asparagus salad has
its own fork. 1t is broad implement
with four heavy tines and a short ham
die.
To olives alone is dedicated the pref
GiCSI vi iiFCl uiOilCS. COlllC-
times olives are served in little china
dishes, across which has been passed
each way narrow ribbon, which, when
it is tied in a natty bow in the center of
the dish, divides it into four parts. The
ribbon corresponds in hue with the
flowers and other table decorations. The
same arrangement is used for bOnbons,
candied rose leaves, viOletS, cheese or
anything which is to be passed between
the courses. Salads of various deScrip-
ton, and
NUMEROUS DISHES
that might be classed as entrees, are
offered at many tables between the
regular courses. They are served in
daintieSt fashion, and but mOuthful
of each is taken. The mission of
such as are set out in utensils
of precious metal OF in fra
gile, be-ribboned ware is first
to enhance the appearance of the board.
A further object is in all these small
dishes, whether things of beauty or not,
of which guests partake between soup
and fish, roast and game. They break
the monotony of waits, and the time
passes quickly until the new course APP
pears. No law will govern flower dec
orationS this winter. The arrangement
OF flowers will be according to fancy.
Scarfs of satin and plush will he dis
carded by those who keep apace of
fashions latest dictates. Linen will be
plain. but fine as if doomed ill. fairy
land. 1t will not be spun in flowers or
geometrical designs, but unmarked as
one of our great granddameS best
pocket handkerchiefs, and, like that,
hand-hemstitched.
The piece of furniture known in Eng
land as ''dinner wagon" and in
France as an. 'etagere," has obtained
recognition on this side of the Atlantic
as desirable accessory. 1t consists of
a series of open shelves on which are
placed the extra napkins and Servettes
to be used. The first heavy napkin is
taken away and more delicate one
brought with the Roman punch. Or
whatever is offered i'm its stead. With
the game comes fresh one, and when
the dessert arrives so does new napkin.
The ''etagere'' holds the salad bowls,
spoons and plates, the dessert dishes and
finger bowls.
The jellies for the meats, relishes,raa-
iSheS and celery come on the vehicle
which our British friends designate by
the cumbersome name of wagon"
A handsome china dish in three con-
pdTlilleltS Is SOi!fetlilleS uSeu TOT CA6
cheese, butter and biscuit passed with
salads.
Caterer Kinsley came back from his
European rest with quantity of new
ideas in the way of table setting.
Solid, cOlors in china will prevail tie
coming season." he declares. The
coIOrs will be four-red, green, bright
OidfaShioned apple green, rose pink
and yellow. have some samples herep
and he exhibited four plates. each solid
in one of the colorS named except a
small center of white.
''The flowers will match the china in
hue OF be of contrasting color. With
the pink china Mermet roses will be
used. With the red the Jacqueminot.
With the green contrasting tint will
be effective. and ferns can form an eX-
tenSiye portion of the decorations. The
yellow will either be supplemented by
a contrasting blossom or creamy-hued
roses can be placed Oh the table.
Fancy lamps and shades will have
no place in the most recent decorations.
Candelabra of silver and candles set in
single silver sticks will be the great
feature of the winter tables. Small
shades will be used to some extent Oh
the single candies. They will, invaria-
bly,, be of the same tint as the china.
They are dainty little ornaments of